Posted on Friday, 13th September 2013 by Grace Massa Langlois

Happy Friday! Sharing one of my daughter’s, favourite Italian cookies today, Farfallette con la Nutella. These Nutella cookies are so simple to make but they taste so good! The pastry is tender, flaky and flavourful. If you’re a beginner dipping

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Nutella cookies stacked on white and pink striped cloth napkin lined with parchment paper.
Posted by Grace Massa Langlois with 5 comments

Posted on Friday, 18th January 2013 by Grace Massa Langlois

During the holidays I was in charge of preparing the desserts and when my niece, Natalie, requested Lemon Meringue Tart I couldn’t disappoint. Plus whenever I get the chance to prepare a citrus dessert I’m right on it because both

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A photo of Lemon Meringue Tart in a white ceramic tart dish displayed on a white cake stand with a black background.
Posted by Grace Massa Langlois with 16 comments

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, 17th June 2011 by Grace Massa Langlois

I’ve made this Crostata di Fragole con Crema Pasticcera e Chantilly, Strawberry Tart, with Pastry Cream lightened with freshly Whipped Cream} twice in the last two days.  It’s quite unfortunate that I’ve not been able to enjoy a slice of the

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A photo of an Italian Dessert, Crostata di Fragole con Crema Pasticcera e Chantilly {Strawberry Tart} displayed on a white cake stand.
Posted by Grace Massa Langlois with 25 comments

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 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