Posted on Friday, 26th April 2013 by Grace Massa Langlois

What is a French Macaron? Traditional macarons are meringue-based French pastries with almonds about three to five cm in diameter. The cookie or shell element of the pastry is smooth on the surface with ruffled edges. The ruffled edge is

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A photo of a stack of French Macarons filled with Raspberry Ganache displayed on a white dessert dish with French Macaron Cookie Pop leaning up against the stack.
Posted by Grace Massa Langlois with 9 comments

Posted on Saturday, 13th April 2013 by Grace Massa Langlois

Marshmallows, puffy, light and spongy, melt-in-the-mouth sweet treat gets a little more indulgent with the addition of rum, peach schnapps and strawberry purée. These pink pillows of goodness remind me of my favourite poolside cocktail, the strawberry daiquiri with a

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A close up photo of three Boozy Strawberry Marshmallows.
Posted by Grace Massa Langlois with 16 comments

Posted on Friday, 30th November 2012 by Grace Massa Langlois

Crazy, busy week, I felt like I barely had enough time to breathe! But, I didn’t want to let a week go by without posting, especially since we’re heading into the holiday season. Everyone is so busy at this time

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A close up photo looking down on Mini Apple Tarte Tatins.
Posted by Grace Massa Langlois with 1 comments

Posted on Friday, 16th November 2012 by Grace Massa Langlois

Throughout the holiday season I always have a bowl of clementines on my kitchen island, Christmas wouldn’t be the same without them. And it’s also the only citrus fruit my children both enjoy, hallelujah! Having said this, I’ve never thought

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A photo of a basket of clementines used in Clementine Custard.
Posted by Grace Massa Langlois with 6 comments

Posted on Friday, 6th July 2012 by Grace Massa Langlois

About a month ago I spotted a bag of Australian Style Gourmet Black Liquorice at my local market. I’m a huge fan of black liquorice and of course I couldn’t pass up the opportunity to try a gourmet variety. Well, it

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A photo of two Licorice Crème Brûlée desserts in small black iron pots with lids placed in a row on a black, rectangular slate tile.
Posted by Grace Massa Langlois with 6 comments

Posted on Friday, 20th January 2012 by Grace Massa Langlois

I was immediately inspired to make these Pots de Crème when I ran across a few unopened parcels from a “food prop” shopping spree I took a few months ago.  It was like Christmas all over again.  Every time I

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A photo of a French dessert, chocolate pots de crème served garnished with sweetened whipped cream.
Posted by Grace Massa Langlois with 10 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, 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