Pâte Brisée is a shortcrust pastry dough that is a staple in French baking. This tart dough is rich, buttery, and bakes up with a golden crisp crust. One of the many reasons this shortcrust pastry is beloved by so many pastry chefs is that …

This recipe is a gluten free version of the classic French pastry, Pâté Sucrée. The tart dough has a short, sweet crust and due to the high percentage of fat it has a tender texture that bakes into a beautiful golden tart. Gluten Free Pâté …

The flakiest homemade gluten free pie crust! This crust is so buttery rich, it pairs well with both sweet and savoury fillings. Bake it as a single crust for a classic pumpkin pie recipe, or make a double crust and create a golden, sugar encrusted …

Theory I have been eagerly awaiting the launch of this module! Why you ask? Because pies and tarts are my ALL-TIME FAVOURITE! I’m a sucker for a classic apple pie or a chocolate tart and learning how to make gluten free pie and tart dough …

Pumpkin Pie with the flakiest homemade gluten free pie crust! Pumpkin pie is a Thanksgiving classic and one of my favourites to serve at the holidays. The filling is smooth, custardy and packed with seasonal spices. Using a few professional pastry chef tips and tricks, …

Lemon Curd is tangy, zesty, sweet and oh so simple to make.  It’s basically a custard that swaps out the milk and cream for fruit juice. Anyone who speaks to me for more than five minutes will quickly learn that chocolate is my all-time favourite dessert …

Chocolate Mousse is such a classic dessert. It’s thick, creamy and so rich. I’m not sure if it’s because I was a kid in the 90’s and Chocolate Mousse seemed to be the dessert on every “fancy” restaurant’s menu. But this dessert is nothing but …

Crème Pâtissière also known as pastry cream, is much thicker and less delicate than it’s custard sister, the Crème Anglaise. This rich and creamy custard is best known for being the sweet filling inside eclairs, pâte à choux buns (cream puffs) as well as layered …

Crème Anglaise is one of my favourite dessert sauces.  It is made by gently heating milk then slowly tempering egg yolks and sugar until it reaches napper or coating texture. It is often flavoured with vanilla and adds an elegant, rich touch when poured over warm …

Theory Two of the most widely used ingredients in the pastry world, milk and eggs. When combined with sugar, these humble ingredients are transformed into a silky-smooth custard that is used not only as a dessert accompaniment, think warm crème anglaise (vanilla sauce) poured over …