Pain au Chocolat
Bakery Chef Roland Gregoire, Stella's Café and Bakery A lot of butter and a little commitment to technique yield flaky, chocolate-filled croissants. Ingredients 8 3/4 cups all purpose flour 10…
Recent Posts
Carrot Cake with Maple Cream Cheese Icing
Chef Gord Harris, Prairie Ink Restaurant and Bakery Adding maple to classic carrot cake cream cheese icing gives this towering dessert an extra dose of sweetness. Ingredients Carrot Cake 5…
West African Peanut Soup
Chef Gord Harris, Prairie Ink Restaurant and Bakery Prairie Ink’s signature soup has an initial rich peanut flavour that releases an addictive lingering blast of cayenne pepper heat. Ingredients 3/4…
Fruit Tartlette
Chef Olivier Fortat, The French Way With berries, a hint of chocolate and custard surprise, these tarts are a fresh and sweet treat. Ingredients Pastry 1 cup butter 4 cups…
Chocolate Éclairs
Chef Olivier Fortat, The French Way These French pastries are a rich, sinful, chocolate fiend’s delight. Ingredients Éclairs 1 cup milk 1/2 cup butter 1 tsp sugar 1 1/3 cups…
Strawberry Pavlova
Pastry Chef Melissa Buiskool-Leeuwma, Baked Expectations Light and airy, the strawberry pavlova is perfect for any special occasion. Ingredients Meringue 2 cups cold egg whites (chill in fridge) 1/2 tsp…
Strawberry Chocolate Mousse Cake
Pastry Chef Melissa Buiskool-Leeuwma, Baked Expectations Start this creative project by baking your favourite chocolate cake, making enough to produce 3-9" rounds. Ingredients 4 1/2 cups cream 1/2 cup icing…