Posted on Friday, 26th October 2012 by Grace Massa Langlois

Viennoiserie is the term given to yeasted dough sweetened with sugar and enriched with butter and eggs. The two main classifications of Viennoiserie are laminated and non-laminated dough. Danish Pastries and Croissants fall in the laminated category whereas Brioche, Pan

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A photo of Cherry Danishes drizzled with icing cooling on a wire rack.
Posted by Grace Massa Langlois with 9 comments

Posted on Friday, 19th October 2012 by Grace Massa Langlois

Chocolate and pumpkin? Who would’ve thought it could taste so good? Definitely not me. I have to admit I’m not a huge pumpkin dessert lover (in fact, I don’t like pumpkin desserts) but this Chocolate Pumpkin Cake changed my mind.

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A close up photo of a Chocolate Cake with Pumpkin decorated with orange-tinted Vanilla Bean-Swiss Meringue Buttercream displayed on a white cake stand.
Posted by Grace Massa Langlois with 21 comments

Posted on Friday, 5th October 2012 by Grace Massa Langlois

I thought I would ring in the fall season with a simple British classic, apple crumble. I can’t believe fall is already upon us I’m already missing and longing for the return of summer. It’s not that I dislike the fall season

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A photo taken looking down on an Apple Crisp dessert topped with a dollop of sweetened whipped cream.
Posted by Grace Massa Langlois with 2 comments

Posted on Friday, 28th September 2012 by Grace Massa Langlois

For all you die hard Chocolate Lovers these Espresso Truffle Brownies were prepared with you in mind. Definitely not for the faint of heart! Seriously, these are the real deal – ooey, gooey, fudgy chocolate goodness. The espresso enhances the

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A photo of a slab of Espresso Chocolate Brownies with one removed, decorated with whipped cream and a chocolate covered espresso bean, and placed in front.
Posted by Grace Massa Langlois with 23 comments

Posted on Friday, 21st September 2012 by Grace Massa Langlois

Panna Cotta “cooked cream” is a delicate Italian dessert. The eggless custard is traditionally prepared with a combination of milk and cream, and sugar. It’s classically flavoured with vanilla bean and set with gelatine. The origin of the dessert is

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A photo of two Layered Panna Cotta Desserts with Fresh Berry Compote and Sliced Almonds.
Posted by Grace Massa Langlois with 6 comments

Posted on Friday, 14th September 2012 by Grace Massa Langlois

Do you ever have one of those days when you’re feeling blue for no reason (Chocolate Cream Tartlets to the rescue)? I’ve been having one of those weeks. I think I’m experiencing the “end-of-summer” blues. And whenever I’m feeling a

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A photo of various Chocolate Tartlets on a rectangular-shaped white textured dish.
Posted by Grace Massa Langlois with 10 comments

Posted on Friday, 31st August 2012 by Grace Massa Langlois

I’m hosting a ladies night soon and I’ve been testing recipes. I’m hoping to have a trio of mini desserts for the ladies to enjoy. And I also want to prepare a couple of different cocktails. White chocolate and raspberries

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A photo of a White Chocolate Raspberry Cupcake frosted with Swiss Meringue Buttercream and decorated with chocolate curls and gold dust.
Posted by Grace Massa Langlois with 17 comments

Posted on Friday, 3rd August 2012 by Grace Massa Langlois

When I have a craving for something it seems to be the only thing I can think about. And this week all I could think about was blueberries and pastry. Instead of whipping up my usual fruit tart with crema pasticcera

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Blueberry Tart with crispy sweet pastry, layer of lemon curd and mascarpone cream.
Posted by Grace Massa Langlois with 24 comments