Posted on Saturday, 29th January 2011 by Grace Massa Langlois

You already know I’m a huge lover of Italian Pastries. What you may not know (because I’ve hardly talked about it) there’s another pastry in my life. It’s true.  I’ve been unfaithful to my beloved Italian pastries.  I’m also a

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A photo of a bowl of Pain Au Chocolat (Chocolate Croissants) made from homemade Pâte Croissant (Croissant Dough).
Posted by Grace Massa Langlois with 45 comments

Posted on Tuesday, 25th January 2011 by Grace Massa Langlois

I know it’s still winter, but why not welcome spring a little early with Beehive Cupcakes.  These sun coloured Honey-Kissed Yellow Cupcakes with Meringue Icing scream spring. I picked up a copy of the Donna Hay Magazine the other day

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A photo of 2 Beehive Cupcakes (Yellow Cupcakes with Meringue Icing) sprinkled with yellow sanding sugar displayed on a mini cake stand.
Posted by Grace Massa Langlois with 67 comments

Posted on Friday, 21st January 2011 by Grace Massa Langlois

What is a Profiterole?  A Profiterole is a dessert dish consisting of Pâte à Choux Puffs (Choux Pastry Puffs) filled with Crème Chantilly (Sweetened Whipped Cream flavoured with Vanilla) or Crème Patissiere (pastry cream). The puffs can also be filled

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A photo of a Profiterole with Vanilla Crème Chantilly.
Posted by Grace Massa Langlois with 43 comments

Posted on Friday, 14th January 2011 by Grace Massa Langlois

My favourite Sweet Indulgence is Italian Pastries especially Cannoli and Cannoncini alla Crema Pasticcera.  If you’re not familiar with Italian Pastries, Cannoncini are Pastry Horns (also called Custard Horns or Cream Horns) filled with velvety Italian Pastry Cream. If you’ve

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A photo of 2 Cannoncini alla Crema Pasticcera, Italian Pastries.
Posted by Grace Massa Langlois with 84 comments

Posted on Friday, 7th January 2011 by Grace Massa Langlois

Chocolate Chantilly is a special Chocolate Mousse.  What makes it so special?  Read on… You may not know this but chocolate is like oil.  Have you ever heard the saying, “never mix oil and water”? Well, the same has been

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A photo of 2 Chocolate Chantilly desserts in glass cups.
Posted by Grace Massa Langlois with 44 comments

Posted on Friday, 31st December 2010 by Grace Massa Langlois

If someone were to ask me “How much time is required to make a Deep Dish Apple Pie with Calvados?” I would say a couple of hours because the Pasta Brisè (Pâte Brisée) needs resting time. It’s a reasonable answer. If they

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A photo of a Deep Dish Apple Pie.
Posted by Grace Massa Langlois with 30 comments

Posted on Wednesday, 22nd December 2010 by Grace Massa Langlois

The kids made a list of their “Best Christmas Cookies” and “Mémère’s” Soft Molasses Cookies were at the top of the list. “Mémère” (French for Grandmother) generally sandwiches the cookies with jam but I wanted to put my own spin on

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A photo of Molasses Cookies cut in the shape of candy canes and decorated with Royal Icing displayed in a row on a bed of blue sanding sugar on a white rectangular plate.
Posted by Grace Massa Langlois with 18 comments

Posted on Saturday, 18th December 2010 by Grace Massa Langlois

I am so excited to be participating for the first time in the International Incident Party hosted by Penny from Jeroxie.  Penny chose “colour” for this month’s IIP; the theme couldn’t be more fitting especially for the Holiday Season. Immediately the

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A photo of 3 Dark Chocolate Cupcakes with Peppermint Marshmallow Cream Filling topped with Swiss Meringue Buttercream frosting.
Posted by Grace Massa Langlois with 54 comments