Festive Christmas Trees of White Chocolate Pistachio Mousse and Orange Cream

Culinary Team Canada Ingredients Orange cream 1/2 cup 35% cream 2 Tbsp orange compote White chocolate pistachio mousse 2 cups 35% cream 1 egg 3 egg yolks 1/4 cup & 2 Tbsp sugar 4 oz (115 g) white chocolate, melted 3 tsp gelatin sheets, dissolved in 2 Tbsp water 4 oz (115 g) ground pistachios […]

Filled Local Strawberries

Filled Local Strawberries

Chef Michael Schafer, Sydney’s At The Forks Chef Michael was inspired by a prairie sunset and created an edible version. Ingredients Pâte Sucré 1 cup plus 3 Tbsp pastry flour 3 Tbsp sugar 1/2 cup unsalted butter, cubed 1 egg yolk 1 Tbsp whipping cream Stuffed Strawberries 12 Manitoba strawberries 62 g cream cheese, softened […]

Firecracker Chocolate Bar

Owner/Chocolatier Helen Staines Decadence Chocolate Each bite of this bar blends sea salt and the spice of chili – but the real party happens when Culinary Crystals crackle and pop on the palate.   INGREDIENTS 1 bottle coloured cocoa butter 3 chocolate bar molds 2 1/2 cup dark chocolate 1/2 tsp sea salt 1/4 tsp […]

Fleur de Sel Caramels

Fleur de Sel Caramels

A dash of sea salt heightens the buttery, burnt sugar flavours of caramel. Serve these petite packages as an after-dinner treat or stuff them in your sweetie’s stocking. Ingredients 1 cup heavy cream 5 Tbsp unsalted butter 1 tsp fleur de sel (or sea salt) 1 1/2 cups sugar 1/4 cup light corn syrup 1/4 […]

French Macarons

Pastry Chefs Betty Lai and Douglas Krahn Chocolate Zen Bakery Dark Chocolate Ganache 1 1/2 cups dark chocolate 2 cups heavy cream 1/4 cup icing sugar 1/8 tsp salt METHOD French Macaron Shells 1. Preheat oven to 325°F. Sift almond flour and icing sugar together. 2. Place egg whites into mixer and mix on high […]

French Toast Fries with Maple Whiskey Caramel Sauce

French Toast Fries with Maple Whiskey Caramel Sauce

This trompe l’oeil is a sweet twist on Quebec’s signature fast food: poutine. Ingredients Fries 1 loaf sourdough bread 4 eggs 2 cups milk 2 tsp salt 1/2 cup unsalted butter Sauce 1 cup brown sugar, packed dash of salt 1 oz whiskey 1/2 cup pure maple syrup 1 cup white chocolate chips Method Fries […]

Frozen Saskatoon & Lemon Meringue Torte by Chef Angela Baschuk of Pineridge Hollow

Frozen Saskatoon & Lemon Meringue Torte

Chef Angela Baschuk, Pineridge Hollow This light and icy torte is an ideal dessert for the hot prairie summers. The sweet, locally foraged saskatoons balance the tang of the lemon sauce, and both fruits melt into the richness of the meringue and whipped cream. Assembly takes some time, but it can be made in stages […]

Fruit Tartlette by Chef Olivier Fortat of The French Way

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 flour 1 1/4 cups sugar 2 large eggs pinch of salt Ganache 1/4 cup butter 1 1/2 cups dark chocolate 1 cup cream Fruit 4 […]

Fudge Brownie with Mixed Berries

Owner/Chocolatier Helen Staines Decadence Chocolate Rich and velvety brownies get a fresh tang of ripe raspberries and blueberries.   INGREDIENTS 1/2 cup unsalted butter 1 1/4 cup light brown sugar 1/4 cup corn syrup 2 1/4 cups dark chocolate 4 large eggs 1/2 cup all purpose flour 1 cup fresh mixed berries METHOD 1. Preheat […]

Ganache Truffles

Owner/Chocolatier Helen Staines Decadence Chocolate Toppings add texture and flavour to popular ganache morsels. Freeze-dried raspberries are crushed to a powder for the perfect pop of colour.   INGREDIENTS Ganache 2 cups dark chocolate 1 cup 35% whipping cream 1/2 cup light brown sugar Toppings 1/2 cup cocoa powder 1/2 cup freeze-dried raspberries 1/2 cup […]

Garden cooler

Garden Cooler

Iced rhubarb soup with vanilla ice cream For those intrepid gardeners who can’t wait for the first tastes of spring, this early season dessert is perfect for even the chilliest garden party. A strong aromatic bouquet to start, as nutmeg and cinammon pull up the sweetness. Tanginess from the rhubarb and lemon is mellowed by […]

Gâteau Basque

Chef/owner Cam Tran, Café Ce Soir Shortbread-like almond crust filled with cherries and creamy chocolate. Ingredients Almond dough     2 cups of butter 1 3/4 cup sugar 4 pinches salt 1 cup almond powder 4 eggs 4 pinches of baking powder 2 1/2 cup of pastry flour Chocolate pastry cream 2 cups milk 1/2 cup sugar […]

Gateâu Genoise with Sucre à Crème by Chef Justin Bohémier of La P'tite France

Gateâu Genoise with Sucre à Crème

Chef Justin Bohémier, La P’tite France This dense cake combines a few simple ingredients and delivers elaborate results. Ingredients Gateâu Genoise 12 eggs, separated 1 1/4 cups sugar 1 1/2 cups flour Sucre à Crème 5 cups sugar 4 cups heavy cream 2 cups butter 1 cup maple syrup Method Gateâu Genoise 1. Preheat oven […]

Gilded Caramel Corn

Gilded Caramel Corn

Pastry chef/ owner Nina Notaro, Cake Studio Ginger and five-spice powder add gentle heat to this out-of-the-ordinary caramel corn. Dashes of gold powder and glitter glam it up. Ingredients 12 cups air-popped popcorn 1/2 cup unsalted butter 1/4 cup light corn syrup 3/4 cup firmly packed brown sugar 1/2 tsp white vinegar 1/2 tsp Chinese […]

Ginger Financier with Rhubarb Ice Cream by Chef Barry Saunders of The Current

Ginger Financier with Rhubarb Ice Cream

chef barry saunders, The Current Tingling pockets of ginger add character to this light tea cake. The slightly sour rhubarb ice cream delivers a refreshing level of flavour to the dessert. Ingredients Ginger Financier 3/4 cup sugar 4 Tbsp almond flour 3 Tbsp plus 1 tsp pastry or    all‑purpose flour 3 egg whites 1/2 tsp […]

Ginger Pancakes with Chile Chocolate Sauce

Ginger Pancakes with Chile Chocolate Sauce

Ginger and chile are increasingly popular pairings with chocolate. Transform a traditional AM treat into a fiery final course. Crystallized ginger gives these flapjacks flair, while the chocolate sweetens the heat. Ingredients Chile Chocolate Sauce 1 cup Bernard Callebaut semi-sweet chocolate drops 1/2 cup Bernard Callebaut bitter-sweet chocolate drops 1/4 cup half and half 1 […]

Gingerbread Spiced Nuts

Gingerbread Spiced Nuts

Master Chocolatier, Fred Morden Mordens’ of Winnipeg Simple and quick to prepare, this laid back snack combines classic spices that radiate Christmas coziness. Ingredients 1 ½ cups walnut halves 1 ½ cups pecan halves ¾ tsp cinnamon ¾ tsp ground ginger ¼ tsp ground allspice ¼ tsp ground nutmeg 1/8 tsp ground cloves 3 Tbsp […]

Gingerbread with Royal Icing by Co-owners Belinda and Carol Bigold of High Tea Bakery

Gingerbread with Royal Icing

Co-owners Belinda and Carol Bigold, High Tea Bakery If pasteurized egg whites are unavailable use 1 Tbsp meringue powder mixed with 2 Tbsp water and omit cream of tartar to make the icing. Ingredients Gingerbread 1 cup sugar 1 Tbsp ginger 2 tsp cinnamon 2 tsp ground cloves 1/2 cup water 1/2 cup dark corn […]

Glen's Chocolate Walnut Cookies by Pastry Chef Richard Warren, The Fort Gary Hotel

Glen’s Chocolate Walnut Cookies

Pastry Chef Richard Warren, The Fort Garry Hotel These deluxe double-chocolate cookies deliver intense cocoa flavour with hits of sweet coconut and toasted walnut. Ingredients 6 oz dark chocolate 1/4 cup unsalted butter 3/4 cup sugar 2 eggs 1 tsp vanilla 1/3 cup all-purpose flour 1/4 tsp salt 1/2 tsp baking powder 1 cup toasted […]

Gluten Free Cookies by Pastry chef/owner Nathalie Gauthier, A L'Epi de Blé

Gluten Free Cookies

Pastry chef/owner Nathalie Gauthier, A L’Epi de Blé Nathalie shared that she likes to play around with this versatile recipe, sometimes swapping out hazelnut flour for almond flour, or combining the two. Don’t skip the resting period, it’s critical to achieve the full height and chewy texture of these addictive sweets. Ingredients Cookie 2 1/8 […]