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How to Make Lemon Curd

How to Make Lemon Curd

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 

How to Make Chocolate Mousse

How to Make Chocolate Mousse

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 

How to Make Crème Pâtissière (Pastry Cream)

How to Make Crème Pâtissière (Pastry Cream)

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 

How to Make Crème Anglaise (Vanilla Sauce)

How to Make Crème Anglaise (Vanilla Sauce)

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 

Module Three: Cream and Custard

Module Three: Cream and Custard

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 

What Is the Difference Between French, Swiss, and Italian Meringue?

What Is the Difference Between French, Swiss, and Italian Meringue?

In the pastry world there are three unique meringue techniques every chef learns. French, Swiss and Italian. Originating in the seventeenth century, this marshmallow-like confection, which is simply egg white foam stabilized by sugar, is the base for some the world’s tastiest desserts. But have 

How to Make Swiss Meringue Buttercream

How to Make Swiss Meringue Buttercream

UPDATED ON AUGUST 22, 2023 Swiss Meringue Buttercream is my favourite buttercream to make. Not only because it’s easy, but because it has the smoothest texture and leans lower on the sweet scale.  Perfect for frosting cakes and filling macarons.  Because this buttercream is made from a 

How to Make Italian Meringue

How to Make Italian Meringue

Italian Meringue is coveted by pastry chefs because it is the most stable of all the meringues. It comes together by slowly pouring hot sugar syrup over beaten or whisked egg whites. This process gently cooks the egg whites, completing the pasteurization process without further 

How to Make Swiss Meringue

How to Make Swiss Meringue

Swiss Meringue is a glossy, marshmallow-like confection that comes together within minutes of gently heating and whipping sugar and egg whites over a bain-marie.  Because Swiss Meringue is heated to a temperature of 46C/115F during the mixing process, it is safe to consume without further 

How to Make French Meringue

How to Make French Meringue

French Meringue (otherwise known as Common Meringue) is naturally gluten free and is the simplest of the meringues to make! It comes together by simply whipping two ingredients, sugar and raw egg whites. Within minutes these two ingredients transform into a glossy sweet, voluminous mixture.   


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