Baking recipes
Scroll through our posts below to try all sorts of delicious baking recipes from our instagram baking videos. New baking videos are posted the first week of each month on Instagram and Facebook.
To easily find one of our recipes type below:
Cream Puffs with a Lemon Cheesecake Filling!
Cream puffs are made with ‘Choux Paste” which is a dough that is used for ALL sorts of things - eclairs, churros, cruellers, profiteroles, gorgieres and more! It’s a dough you cook on the stove, then add eggs to before piping and baking. I filled my cream puffs with a lemon cheesecake filling, but you can fill them with lightly sweetened whipped cream or a scoop of ice cream for a simple and delicious dessert!
A mountain of Cream Puffs!
Cream Puffs with Lemon Cheesecake Filling
Yield: 24-30 cream puffs
Preheat your oven to 400*F
Choux Paste aka Cream Puff Dough:
1/2 cup Milk
1/4 cup Water
1/3 cup Butter
1/4 teaspoon Salt
1/2 teaspoon Sugar
3/4 cup Flour
~3 Eggs
icing sugar for dusting on top
Lemon Cheesecake Filling:
1 cup (8oz.) Cream Cheese, softened
1/4 cup Icing Sugar
1/4 teaspoon Salt
zest of 1 lemon
In a small pot, bring your milk, water, butter, salt and sugar to a boil.
Once the milk mixture is boiling, add your flour and stir over a medium heat until the mixture become a dough ball and leaves a film on the base of your pot. Transfer to a bowl and cool for a minute or two.
Add your eggs one at a time, stirring to combine after each egg. Depending on how much moisture is in your dough, and how large your eggs are, you might not need all three. You want your finished dough to be soft and when you run your finger though it, it should slowly fill in the gap, but still leave a visible line where your finger had been.
Place your dough into a piping bag and pipe about 1.5” diameter rounds onto a parchment lined baking tray.
If there are little “kisses” poking up from where you stopped piping, wet your finger and lightly press them down so the tops of your cream puffs are flat.
Bake in a preheated 400*F oven for 20-30 minutes, or until golden brown. Try not to open the oven at all (no peeking!) for the first 20 minutes, the cream puffs are creating steam that will help them bake, and we don’t want that to escape!
To make the lemon cheesecake filling, whip together the cream cheese, icing sugar, salt and lemon zest until light and fluffy. If you plan on piping it into your cream puffs, you can place it into a piping bag or a ziplock bag with the corner cut off.
Once your cream puffs are baked, let them cool and fill with your choice of filling! You can use a knife to poke a hole in the base of your cream puff, large enough to fit the tip of a piping bag full of filling, then squeeze it into your cream puff, or you can cut the top of your cream puff off with a serrated knife, scoop some filling into it and then place the top back on once filled, both look cute!
Sprinkle the tops with icing sugar and devour!
Bread Pudding with the EASIEST Caramel Sauce!
I never had bread pudding growing up, but once I went to pastry school I was like “omg what have I been missing!” Bread pudding is basically like french toast, but instead of slices of bread, you cube up all your old dry bread and soak it in the custard, then place it into a baking pan and bake until custardy! Delicious! To top it off I make the easiest caramel sauce, just pop everything in a pan and bring to a boil. Easy and impressive dessert, what more could you want!
For the type of bread, you can use anything, I had some leftover sourdough bread, but I’ve used white bread, banana bread, even croissants! They are all yummy!
ALL the caramel sauce on my bread pudding!
Bread Pudding with Caramel Sauce
Yield: 4 Ramekins
Preheat your oven to 350*F
Bread Pudding:
3 Eggs
1/3 cup Sugar
pinch of Salt
1 teaspoon Vanilla (optional)
1/2 teaspoon Cinnamon
1 cup Milk
1/2 cup Cream (or milk if you don’t have cream)
4-5 cups of cubed dry bread (if it’s not stale, pop it in the oven for a few minutes to dry them out for maximum custard absorption!)
Caramel sauce:
2/3 cup Brown Sugar
1/2 cup Whipping Cream
1/4 cup Butter
1 teaspoon liqueur like dark rum or whiskey (optional)
In a bowl combine your eggs, sugar, salt, vanilla, cinnamon, milk and cream. Whisk until combined.
Toss in your cubed bread and stir until coated. Let sit at least 20 minutes to absorb the custard.
Scoop your bread mixture into 4 greased ramekins (or whatever baking vessel you are using). Pour over any excess custard left in the bowl to fill up the ramekins.
Place the ramekins into a larger pan where they can sit flat without touching (I used a 9”x13” cake pan).
Place the pan with ramekins into the preheated 350*F oven and then fill the pan with hot water until it reaches about halfway up the side of the ramekins. This is called a water bath.
Bake for about 35-45 minutes, or until lightly golden and the custard is set in the middle. If you push down on the middle of a ramekin it shouldn’t look super liquidy.
Remove from water bath and let cool or eat straight away!
To make caramel sauce, place your brown sugar, cream and butter in a pot and bring to a boil.
Remove from heat and stir in the liqueur if you are using it.
Pour over your delicious baked bread puddings and eat warm.
Crepes Suzette! It's FLAMBE time!
This dessert was popular in the days of white gloved waiters, but no white gloves necessary! First you make crepes which are already delicious, then you make an orange caramel sauce which you FLAMBE! So fun and exciting! Both the crepes and orange caramel sauce are delicious for other uses, like crepes filled with nutella and bananas, or ice cream with orange caramel sauce on top! Yum!
These crepes are saucy!
Crepes Suzette
Yield: 6-8 large crepes (I used a 10” skillet)
Crepes:
1/2 cup Milk
2 Eggs
1 Tablespoon Butter, melted
2 teaspoon Sugar
1/4 teaspoon Salt
1/2 cup Flour
Orange Caramel Sauce:
1/2 cup Sugar
1/4 cup Butter
Juice of 1 Orange (about 1/4-1/2 cup)
2 ounces (1/4 cup) Grand Marnier (optional)
To make crepes, whisk together all the crepe ingredients until smooth and combined. If it is lumpy just pour it through a strainer. Let this sit in the fridge at least 30 minutes or overnight.
To cook the crepes, heat a non-stick skillet to medium high heat (or a crepe pan if you have one of those!). Grease the pan with a little butter or oil then pour a few tablespoons of batter into the pan and swirl the pan around to coat the base. You don’t want your crepes to be thick, so depending on the size of your pan probably 2-4 tablespoons.
Continue heating the crepe until it looks matte on top and not liquidy, then it’s all cooked! Peel it off the pan and place onto a clean baking tray. Then continue until all your batter is used up, placing each crepe onto the baking tray, the crepes can overlap a bit and they shouldn’t stick together.
Now for the sauce! Make sure you have ALL the sauce ingredients ready to go, you can’t walk away from this once you start.
Heat up a large pan over medium-high heat. Place a few teaspoons of sugar onto it and stir until it is melted, then add a few more teaspoons of sugar and continue stirring until it’s melted, then continue until all your sugar is used. This is called a dry caramel. Once all your sugar is melted, continue cooking until it is a nice golden brown colour.
Turn off the heat and carefully add your butter, stirring it gently until it is all melted and combined. Watch out this is going to be super hot and bubbly!
Now slowly pour in your orange juice, and stir to combine. Even though this is off the heat it is still going to bubble up and steam so be careful! If the sugar clumps up don’t worry!
Now put your caramel sauce onto a medium-low heat and cook until all the sugar clumps have melted and the sauce looks nice and smooth.
Now turn off the heat and pour in your grand mariner (if using), DO NOT POUR FROM THE BOTTLE! This can carry a flame back into your bottle and explode which would not be good! Just use a measuring cup or small container. Carefully using a BBQ lighter ignite your sauce, it might take a second and then it will be on fire! Carefully shake your pan until the fire burns itself out. If you get scared or the fire gets out of control, keep a lid nearby to cover the pan, this will put out the fire if you need. IF YOU HAVE A GAS STOVE your burner will ignite the pan, you might have to tilt it towards the flame, but it will catch on fire that way. If you are not comfortable with this, turn off your gas stove, move your sauce off the heat and ignite with the BBQ lighter as I had. Now your delicious sauce is all ready to go!
To serve, fold each crepe in half and then fold that in half, so it looks like a triangle shape. Then you can place the crepes directly into the sauce, or you can place the crepes onto a plate and pour the sauce on top! Yum!