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Perfecting the French Croissant

I wrote a tutorial for French croissants last year. About a month ago I received a comment that pretty much said that I was doing it all wrong. After doing some more research, I realized that my croissants didn’t come out very well at all. I apologize for sharing a less than stellar technique.

Homemade French croissants on a baking sheet. Click to see the full photo tutorial and recipe!

While the recipe was fine, I did not chill my dough sufficiently and so my own batch didn’t come out very well. I spent the last few weeks working on improving the recipe, photos, and adding troubleshooting tips. I think it’s much better now. Check it out, if you’d like, by clicking here.

14 comments

B-Caraibe Cake

Lately, I have become fascinated with Japanese entremets. I have learned how to spell “entremet”, pronounce [on-TRAH-may], and most importantly make an entremet. I also know how to eat an entremet, but that was a skill I honed long before I made this marvellously refreshing recipe by Japanese pastry chef Hidemi Sugino.

B-Caraibe cake with hazelnut-almond joconde, chocolate-orange chantilly cream, banana cream, and vanilla chantilly. EASIER to make than it looks. Click to get the recipe!

Sugino rightfully has a cult following in Japan (and – ahem – in Toronto). His desserts are incredibly artistic and his flavour combinations are exquisite. Sugino only uses enough sugar in his creations to accentuate his delicate flavour combinations. Even dark chocolate proves to be light in his recipes. Consume more content →

26 comments

Maple Mille Feuille

For a while, whenever anyone asked me what I blogged about, I would explain that I was a Canadian food blogger who cooked everything with a lot of maple syrup. It was supposed to be a joke (a bad one, but still).

Maple mille feuille with homemade puff pastry, maple pastry cream, and whipped cream. Make your own--click to get the recipe!

Some people thought I was serious though and became confused when they saw that not all of my recipes had maple syrup in them. I ended up taking down any maple syrup references a few weeks ago.

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