Chocolate cake is a favourite dessert for both young and old and an essential element in any bakery. Anna starts by teaching viewers the fundamentals of chocolate cake when she prepares a Classic Devil’s Food Cake. She then advances the lesson with a delicious Red Velvet Cake that is sure to impress. But for the ultimate in chocolate cake, Anna shows how to make something a little more challenging but worth it—Rich Chocolate Mousse Cake. And if that’s still not enough chocolate, Anna finishes with yummy and pretty Chocolate Glazed Petit Fours.
There are few things more rewarding than a freshly baked pie. In this episode Anna shares her secrets and techniques to making the perfect pie dough. She starts off with her standard pie dough recipe—it bakes flakey and tender—and she forms it into sweet, sticky Pecan Butter Tarts. Next Anna adapts her pie dough to perfectly compliment a delicious filling and bakes her classic Pumpkin Pie with a braided edge. Then, for a challenge and a restaurant-worthy dessert, she bakes Individual Coconut Cream Pies. These little pies are so delectable with their layers of warm custard and smooth cream in a crisp shell! Lastly Anna bakes up a rustic yet pretty tart, Apple Cinnamon Galettes.
Light and airy, chiffon cakes combine the richness of a butter cake with the light spring of a sponge cake and they are the foundation for many favorite desserts. Anna starts with a basic chiffon cake, sharing her recipe for Angel Food Cake. She then adds fresh lemon and prepares Mini Lemon Chiffon Cakes. The texture and flavor of lemon and chiffon are a natural fit—both light and refreshing. For a dessert that is restaurant worthy, Anna creates Warm Maple Almond Chiffon Cakes. The layers of flavors in this cake are mouth watering and sure to impress. And finally Anna shows viewers how to transform chiffon cakes with four different styles of garnish: one for each season.
Anna knows that all great pastry chefs have a recipe for pastry cream in their repertoire and, in this episode, she shows how to perfect this thick, rich custard filling to create delicious, versatile and delicate cakes and pastries. She begins with a basic vanilla cream and prepares Strawberry Cream Tarts. Next, Anna takes those principals and bakes individual Apricot Orange Soufflés. For the ultimate dessert featuring pastry cream, perfect for that special someone, Anna prepares a classic Caramel Birthday Cake with caramel-flavoured pastry cream. And for something a little extra with pastry cream, Anna shares with viewers how to make Mini Cannoli with yummy pastry cream filling.
Cupcakes are a pop culture phenomenon with countless bakeries devoted to them. Anna teaches viewers how to make a variety of styles and flavours, everything from simple vanilla to decadent edible works of cupcake art. Starting with basic Vanilla Cupcakes, Anna shows how she perfects tasty and fluffy classic cupcakes that are sure to be crowd pleasers. Advancing the technique she then creates a more challenging version: Chocolate Spice Cupcakes. This rich cupcake hides a chocolate truffle centre and is enhanced with exotic warm spices. Yum! Traditional ice cream cones inspire Anna next, when she creates her delicious Dulce de Leche Cupcakes. And finally, what cupcake lesson would be complete without a little icing 101. Anna shares her tips and tricks on creating beautifully decorated cupcakes with her Floral Cupcake Frostings.
Puff pastry is a key element in any French bakery and in this episode, Anna teaches viewers everything they need to know about puff pastry. Anna prepares basic puff pastry dough and demonstrates the principals behind making this buttery, flakey yet delicate pastry. She then takes her puff pastry dough and makes three individual Puff Pastry Tarts: Apricot Vol au Vent, Salted Caramel Pear Tart and S’Mores Tart. Big and little kids will love the last one! Anna advances the puff pastry lesson when she creates a classic French dessert: Chocolate Hazelnut Napoleon. Lastly Anna takes any leftover puff pastry and bakes delicious Savoury Hors D’oeuvres: Pesto Palmiers, Sesame Cheese Straws and One Bite Tapenade Pockets.
Anna knows that a great cheesecake is a restaurant favorite, and in this episode she shares her secrets for creating this delicious smooth and rich dessert. She starts with the classic New York Cheesecake. Next she’ll advance the technique teaching viewers individual Chocolate Swirl Cheesecakes. For a real challenge, Anna shares the ultimate dessert for the cheesecake lover—velvety Key Lime Cheesecake. And for a playful take on this popular dessert, Anna makes adorable Cheesecakes Pops. Kids of all ages will love them!
In this episode Anna shares her secrets for making perfect French meringues. She starts by teaching viewers meringue fundamentals with Birds’ Nests. These light, airy and crunchy meringues are delicate vessels for fresh fruit. Next Anna moves to a more exacting meringue recipe, Classic Passion Fruit Pavlova. Named for the graceful Russian ballerina, Pavlova, it has a crunchy exterior but a soft and delicate inside, served with passion fruit and whipping cream. For a real showstopper that is certain to impress guests, Anna creates an elegant yet challenging layered dessert: Hazelnut Dacquoise Torte. This torte is an exquisite example of a French meringue. Finally Anna makes charming Meringue Mushrooms. These playful little sweets can accent any dessert or be presented as a petit four or packaged as a party favour.
Chocolate Ganache—sounds fancy, doesn’t it? It’s simply a mixture of chocolate and cream and it’s delicious! Ganache is used as a base for truffles and fillings for tarts, cookies and cakes. Anna starts with a simple ganache and makes Individual Ganache Tarts. Next Anna takes a more complex recipe and creates Molten Centre Chocolate Cakes. For her third recipe Anna bakes a true showpiece dessert—an Opera Torte—ganache at its most elegant. And for an extra little bonus, Anna finishes up with creamy Chocolate Truffles.
Croissants have long been staples of French bakeries and patisseries but home cooks can make them too. In this episode, Anna gives a lesson on to how to bake them like a pastry chef. She starts with basic Croissant Dough recipe and then works that dough into Classic Filled Croissants: almond, cheese and irresistible pain au chocolat. Expanding on the tips and techniques learned, Anna takes these buttery pastries and transforms them into a decadent dessert—Chocolate Croissant Bread Pudding. Finally Anna makes Mini Croissants, perfect for a party!
Crème brûlée is a classic bistro dish of smooth custard with a caramelized sugar topping—an important dessert for pastry chefs to master. To begin, Anna demonstrates how to make a traditional Vanilla Bean Crème Brûlée with chilled creamy custard under a layer of crackling burnt sugar. Next Anna expands on that basic recipe with Fresh Berry Crème Brûlée. This version has a different cooking method and a layer of sweet and delicious berries underneath the velvety custard and crunchy brûlée covering. But for the ultimate in indulgence, Anna shows viewers how to make a Caramel Apple Crème Brûlée, using the apple as both an ingredient and a vessel to serve this decadent dessert. Simply scrumptious. Lastly, Anna gets creative and sophisticated making an elegant Icewine Crème Brûlée.
In this episode, Anna shows viewers the basics on working with a standard in a baker’s kitchen, tender tart dough, more commonly referred to in the baking world as pâte sablée. She begins with a simple recipe for preparing the perfect sweet dough and bakes Empire Cookies. She then advances the technique and uses the sablée dough as the base for her delicious Pumpkin Crème Brûlée Tarts. For a more elegant dessert featuring sablée dough, Anna bakes a classic fruit tart, one that you might find in a bakeshop window, Peach Raspberry Custard Tart. And finally Anna prepares a scrumptious assortment of icebox cookies made with Pâte Sablée dough: Lemon Icebox Rounds, Earl Grey Squares and Chocolate Pinwheels.
Jelly roll cakes range from straightforward tea time sweets to elaborate decadent desserts. They are fundamentally thin sponge cakes that are filled and rolled. Anna starts with a Classic Raspberry Jelly Roll and then moves on to a recipe that is a little more complex—Tart Lemon Roulade. For the ultimate in elegance, Anna prepares a rich and delicious Flourless Black Forest Roulade. And finally Anna combines a raspberry jelly roll with Bavarian cream and transforms it into a spectacular Charlotte Royale.
Choux Paste, also known as pâte a choux or cream puff dough, is a wonderful airy pastry that can be used in countless ways to prepare cream-filled desserts. Anna starts with the fundamentals and teaches viewers a basic choux paste and makes simple sugar-dusted Crullers. Next Anna steps up the complexity with Profiteroles & Éclairs. For the ultimate in choux paste Anna shows viewers a French patisserie classic, Gateau St. Honoré. And finally Anna has a little fun building a glamorous cream puff tower—Croquembouche.
Squares are so versatile with a flavour to suit every taste. In this episode, Anna shares her secrets on how to make her favourites. She begins with a rich and delicious classic: Fudge Brownies. Next she moves on to a two-layer square requiring a little more finesse: Pumpkin Cheesecake Squares. For a truly challenging and elegant square, Anna shows viewers how to prepare smooth and silky Lemon Meringue Squares. Finally she breaks the mold on squares, creating a ‘round’ square—Rocky Road Cinema Tortes.
Strudel is a buttery pastry that is a bakery staple; layer upon layer of flaky goodness wrapped around a delicious filling. Anna starts with a basic strudel made from thin sheets of dough, rolled up with filling and baked to perfection in her Caramel Apple Jalousie. Next she moves up a level when she makes individual Cabernet Pear and Walnut Strudels. For an advanced dessert Anna goes back to strudel’s roots with a Classic Cherry Strudel. This strudel has paper-thin pastry and is a must in any professional bakery. And finally Anna fancies up strudel with a delicious garnish—Caramel Springs.
A sandwich cookie is a cookie with a surprise—something delicious waiting in the middle. Anna bakes an assortment of sandwich cookies in this episode and shares some of her trade secrets. She starts with Chocolate Sandwich Cookies, perfect for dunking into a glass of cold milk. Anna then ups the ante with a more challenging recipe: Almond Linzer Cookies. But for the most technically demanding sandwich cookie, and the unofficial cookie of France, Anna creates elegant French Macarons. And to top this episode off, Anna builds a Macaron Tower of colourful macarons, a spectacular dessert for a special occasion.
Nut cakes range from easy little cakes to elaborate grand tortes. In this episode, Anna shows viewers how to make a few cakes that she’s just nuts about, desserts where nuts feature prominently in the recipe. Anna begins with a lovely little French teacake prepared with almond flour called Financiers. Next she moves on to Italian Pine Nut Cake. This classic cake from Italy has a rich and complex nutty flavor. And for a grand dessert featuring nuts, Anna prepares an elegant Mont Blanc torte—an impressive cake to serve at a dinner party. And what could be more fun than nut brittle, served as a garnish or a treat on its own.
Part biscuit and part cake, shortcake is both casual and elegant and traditionally served split in half and filled and topped with fresh fruit and sweet cream. In this episode of Bake with Anna Olson Anna shares her favorite shortcake desserts featuring strawberries. She begins with the quintessential North American summer dessert, Classic Strawberry Shortcake, and then moves on to a more complex British version, Strawberries and Cream Cake. For a truly elaborate shortcake Anna prepares a French-inspired Fraisier Torte—perfect for a special occasion. And finally Anna combines all of the elements together in a new way to create Strawberry Shortcake Trifles.
Chocolate pastry is a buttery, rich and crispy base that is fundamental in a professional kitchen and an important element for the home cook too. Anna starts by teaching viewers how to make basic chocolate pastry dough and turning it into Chocolate Slice Cookies. Next Anna advances the lesson when she prepares a delicious French classic, Tarte au Chocolat. For the ultimate use of chocolate pastry Anna creates a decadent restaurant-style dessert—Warm Chocolate Orange Tarts. And for a final bit of fun Anna shares her secrets on beautiful plating with Piped Chocolate Garnishes.
Brioche is a traditional French pastry. Anna begins showing viewers how to make a Classic Brioche. It is slightly sweet, buttery and bread-like—and is perfect for breakfast or brunch. Anna builds on that basic brioche recipe and makes Tarte Tropézienne, a light vanilla pastry with cream filling. For that over-the-top decadent dessert, Anna shows viewers how to master a Chocolate Hazelnut Brioche Cake, the grand-dame of brioche. And to switch it up, Anna uses her brioche as the foundation for a variety of Brioche Tea Sandwiches.
Flourless pies and tarts are gluten-free desserts made without conventional wheat flour. Anna starts with delicious Raspberry Clafoutis, a classic French dessert that uses ground almond as a base rather than a traditional tart pastry. Next Anna moves on to a Flourless Pear and Cranberry Pie, an exquisite winter dessert. To show viewers another option that is a little more complex but worth the extra effort, Anna prepares Flourless French Apple Tart with a flourless crust. This is a truly elegant dessert. Anna uses that same flourless crust and shows its versatility by making Cheddar Shortbread and Preserves.
Part cake, part cookie, ladyfingers are extremely versatile in the pastry kitchen. Anna starts by showing viewers how to make these light and spongy biscuits and dips them in chocolate to create Chocolate Dipped Ladyfingers. Next she uses those same delicious ladyfingers as a key ingredient in everyone’s favourite Italian dessert, Classic Tiramisu. Anna then really ramps it up when she prepares an Elegant Raspberry Lemon Torte. When your guests are raving you’ll know it was worth the effort. And for a little fun, Anna transforms classic ladyfingers into Coconut Almond Madeleines.
An upside down cake is a single-layer cake baked with gooey-sweet fruit at the bottom. Then it’s flipped and served with that delicious fruit side up. Anna starts with the classic favourite: Pineapple Upside Down Cake. Then she advances the techniques from the first recipe and creates individual Upside Down Lemon Cakes. For the showstopper, a truly decadent restaurant-worthy dessert, Anna makes Cranberry Gingerbread Cakes with brown butter caramel sauce. Simply scrumptious. And finally, Anna takes the lemon cakes one step further and creates delicious Lemon Berry Meringue Cakes.
Steamed puddings are restaurant favorites and Anna shows viewers how to make them at home like a pro. She starts with a familiar British steamed pudding, English Sticky Toffee Pudding. This classic dessert is moist and delicate and oh-so-mouthwatering. Anna builds on the principals learned in the British-style steamed pudding and creates Steamed Lemon Soufflé Cakes. This steamed dessert is light and airy and has a little Asian inspiration with the addition of lemongrass and ginger. But for the ultimate in steamed pudding Anna creates the Christmas classic that is delicious anytime of year—Grand Plum Pudding. And for that little something extra to take your steamed pudding over the top, Anna shares how to decorate steamed pudding cakes with Marzipan Fruit.
Pound cakes are wonderfully rich, moist and buttery with a lovely golden brown crust. In this episode of Bake with Anna Olson Anna starts with a favorite, Classic Lemon Pound Cake. Building on the principals from the first recipe Anna moves to a more advanced one: individual Marble Bundt Cakes with a delicious ganache glaze. And for the ultimate application of pound cake, Anna creates a Fondant Covered Heart Cake, this spectacular cake is one that turns heads in a bakery window and is perfect to bake for that special someone. Anna takes fondant a little further when she shares with viewers her tips and tricks to create Fondant Flowers, an ideal addition to that beautiful pound cake.
There are few things more comforting to the senses than a warm slice of freshly baked pie. Anna starts with a standard double crust pie dough (pastry on top and bottom) and makes a classic ‘Blue Ribbon’ Apple Pie. Next she builds on that basic fruit pie lesson and bakes an old-fashioned Mincemeat Pie. This has a more complex filling made up of a mix of fresh and dried fruits with spices and syrup. So sweet! For a dessert recipe that is perfect at a picnic, party or afternoon tea, Anna creates a beautiful Blueberry Lattice Top Pie. The fancy design on top is sure to impress your guests. And for fun little individual pies, Anna bakes up Frosted Raspberry Hand Pies.
Anna prepares a variety of cakes made with vegetables. Sweet, delicious and healthy, each has a unique texture and taste. She starts with Zucchini Orange Loaf, ideal for breakfast or a mid-afternoon snack. Next she tackles arguably the most popular of veggie cakes: Carrot Cake with cream cheese frosting. So delicious! For the cake that your guests won’t believe is a veggie cake, Anna creates a spectacular and dense Rich Beet Chocolate Cake. And finally a bite-size treat featuring a veggie you’d never expect in a cake: Potato Chocolate Cupcakes.
There are few desserts as rich and delicious as chocolate mousse, whether enjoyed as a cake or tart filling, or served as its own dessert. Anna starts with the easiest chocolate to cook with and prepares a delicious Classic Dark Chocolate Mousse, still a hit on every French menu. Advancing the chocolate mousse lesson, she next makes individual frozen desserts with a hint of mint: Milk Chocolate Mousse Semifreddos. Ready to transform mousse into something truly formal, Anna creates a showcase dessert with cranberry: White Chocolate Mousse Tart. Simply elegant. And finally Anna has some fun, creating delicious Chocolate Mousse Cups—kids of all ages will love them!
Part bread and part pastry, scones and biscuits are delicious treats that are prominently featured in almost every bakery. Anna begins by showing viewers a fundamental recipe for Basic Buttermilk Biscuits. Next Anna advances the techniques learned by adding classic ingredients and baking up Lemon Cranberry Scones. To show off scones and biscuits in a fancy plated dessert, Anna prepares a more elaborate recipe, Berry Tarts with Honey Biscuit. And for a little something extra, Anna turns her sweet into savoury when she bakes Savoury Spiral Scones.
Who can resist these tasty treats served with an ice-cold glass of milk? In this episode of Bake with Anna Olson, Anna presents different recipes and creates a variety of drop cookies and drop cookie-inspired desserts, popular with kids and grown-up kids! She starts with everybody’s favourite, the Classic Chocolate Chip Cookie. Next she advances the lesson by adding a peanut butter filling to traditional Oatmeal Raisin Sandwich Cookies. A showcase dessert that you’d be happy to serve as a plated dessert, Anna bakes Peanut Butter Cookie Cakes with a warm caramel centre. And finally she makes delicious homemade chocolate ice cream and builds decadent Ice Cream Sandwiches.
Rolls and buns are small little breads that are more decorative than a slice of loaf bread and come in countless styles and flavours. Anna starts with the basics: Classic Parker House Rolls. These rolls are buttery and soft, tender inside with a thin crust. Then Anna expounds on the lesson when she shows viewers a recipe that is a little more demanding: Braided Egg Buns. The third bun that Anna bakes is a sweet version and the biggest challenge yet, but worth the extra effort: Hot Cross Buns. And what goes better with a fresh bun hot out of the oven? Butter! Anna teaches viewers a simple way to make their own Homemade Butter.
Doughnuts are easy to find at doughnuts shops all over town, but they are also simple to make at home, and there is nothing as tasty as a homemade doughnut. Anna starts with the basics when she deep-fries to perfection sour cream Apple Fritters. Once you understand the fundamentals you’ll be ready to follow along as Anna prepares jelly-filled yeast doughnuts and creates equally yummy Raspberry Jelly Doughnuts. For that restaurant-worthy dessert Anna prepares a treat that is inspired by a doughnut, technically a cake, but known as a pie: Boston Cream Pie. And for a final treat, Anna makes a version of a New Orleans specialty: Truffle Centred Beignets.
Fresh and sweet, creamy yet tart, lemon curd is a spread, a filling and a topping and is a staple in every pastry chef’s repertoire. Starting with a stovetop method to make British-style lemon curd, Anna creates a Lemon Whip with Berries. Then she makes a classic French bistro dessert, Tart au Citron. Next Anna bakes a challenging dessert that will impress guests and is a North American mainstay, Lemon Meringue Pie. And finally Anna adds tart, creamy lemon curd to homemade ice cream and creates Lemon Ripple Ice Cream.
Mmm, shortbread, an old-fashioned style of cookie that’s buttery, rich and crumbly—perfect with a cup of hot tea or a glass of cold milk. Anna starts out preparing a basic Vanilla Spritz Shortbread by piping cookie dough through a cookie press, a great technique to give cookies a pretty shape. Then Anna prepares traditional Scottish Pan Shortbread. This timeless recipe makes denser dough and is a little more challenging but produces dozens of buttery cookies that melt in your mouth. For the ultimate application of shortbread, Anna creates Chocolate Raspberry Napoleons, shortbread at its most elegant. And finally for a little fun, Anna bakes Decorated Shortbread Cut-Outs.
Sticky buns are a bakery staple, made from yeast dough and baked with sweet, sticky ingredients. Starting with Classic Cinnamon Sticky Buns, Anna shares her trade secrets on baking the perfect bun. She then advances the lesson with a British-style Chelsea Loaf, filled with both dried and candied fruit. Anna next makes her favourite version of sticky buns: Banana Walnut Sticky Buns with delicious white chocolate frosting. This is a dessert style sticky bun more than a breakfast treat, and it is sure to impress. And with any day-old leftovers—hard to imagine—Anna creates Sticky Bun French Toast. Made with a cream cheese base and chocolate chips, this French toast is out of this world.
Gingerbread is a scrumptious treat that has been baked for centuries. Anna starts at the beginning when she shares her recipe for basic Gingerbread Cut-out Cookies. Anna then prepares a moist and fragrant Classic Gingerbread Cake. This single-layer cake plays up both the molasses and spices beautifully and will be sure to satisfy your senses. To create an elegant and formal dessert with gingerbread, Anna bakes a Gingerbread Berry Layer Cake with lemon frosting. This is an exquisite cake that is sure to impress your dinner party guests. And what is a dinner party without placecards? Anna makes Gingerbread Placecard Tags, a tasty takeaway for your company.
Coffee cake—there is nothing more relaxing than sitting in a cozy chair with mug of hot coffee and a delicious yet easy cake to go alongside. Anna begins with a basic coffee cake: Sour Cream Pecan Coffee Cake. This cake has a crumbly streusel layer in the middle and on top. Next Anna advances the lesson by adding a fruit layer buckle and bakes a Raspberry Ricotta Buckle. For a truly inspired dessert, Anna combines the gooey goodness of a butter tart with the simplicity of a coffee cake and creates a delightful plated dessert: Butter Tart Coffee Cake. And for a coffee cake featuring actual coffee Anna bakes up some individual Cappuccino Cakes.
Candied Orange Peel is delicious and versatile. Pastry chefs make it as a treat on its own, and to add a sweet, delicate citrus accent to a number of desserts. Anna begins by candying orange peel and then turning it into a confection, Chocolate Dipped Orange Peel. Next Anna uses that same candied orange peel as a key ingredient in a Classic Fruitcake. Then for a restaurant-worthy dessert, Anna creates a real showstopper, Southern Lane Cake: three layers of vanilla cake with crunchy meringue frosting and a gooey centre featuring candied orange peel. And to finish things off, Anna creates her mom’s favourite Italian dessert, Candied Orange Cassatas.
Focaccia is traditional flat-style Italian bread that can be prepared sweet or savoury. Anna begins with basic focaccia dough and makes aromatic Rosemary Onion Focaccia. Using the same dough she swaps savoury for sweet and creates Cranberry Chocolate Focaccia Twists. For an artisanal version of this mouth-watering bread, Anna bakes a Potato Parmesan Focaccia. And what to do if you have any leftover focaccia? Anna shares some tasty options with a lesson she calls Croutons 101.
Biscotti are staple cookies in most coffee shops. These twice-baked Italian cookies share some common techniques and Anna shows you everything you need to know. She starts with Classic Cranberry Almond Biscotti. These cookies pack a big crunch. Then Anna moves on to Chocolate Pistachio Cantucci. These cookies are the largest and the most delicate of the biscotti family. Finally, Anna bakes up Biscotti Ricotta Cheese cake. This is an elegant plated desert with a delicious biscotti crust.
Cakes made without traditional wheat flour have been popular long before the days of gluten-free living. They are also some of the most delicious cakes in a baker’s kitchen. Anna begins by baking a traditional Italian blood orange syrup cake using ground almonds and corn flour. She then moves on to the most famous of all flourless cakes—a rich French Flourless Chocolate Torte. She finishes by showing us how to make delicious Flourless mini Vanilla Cupcakes with Buttercream Frosting. These little cakes are so delicious; you’ll never guess they are made without wheat flour.
Fresh from the oven bagels and pretzels are truly irresistible. They share the same common technique of being boiled before they are baked. Anna starts this episode with a recipe inspired by her grandmother—Easy Poppyseed Bagel Bites. Then she puts her own twist on an old favorite—Soft Pretzels. Anna rounds things off with Classic Bagels. Get the cream cheese ready because these are chewy and delicious!
Marzipan is a sweet paste made from ground almonds and sugar, and it has so many uses in the desert world. Anna starts by sharing her recipe for homemade marzipan, which she turns into chocolate dipped cutouts. Then she puts a twist on an old favorite with Individual Marzipan Fruitcakes. This recipe will put an end to all those dry fruitcake jokes. Anna finishes up with something truly special—Battenberg Cake. This is a pink and white checkboard cake covered in marzipan.
Bars are tasty, chewy and irresistible and they are second only to cookies in popularity in the home baker’s kitchen. Bars are cut into rectangle portions to earn their name. Anna starts this episode with a healthy staple—the granola bar. Then she steps things up with a distinctly Canadian treat—the Nanaimo Bar. To top things off, Anna shares her recipe and techniques for Chocolate covered Caramel Bars. These are decadent and crave-worthy.
Like fruit pies, Savoury Pies are an important part of a pastry chef’s repertoire. This episode showcases the dough recipe that best suits savoury fillings. Anna begins by making a basic savoury piecrust and uses it as the base for her Leek and Gruyere Quiche. Then she moves on to a personal favourite, French Canadian Tourtiere. Anna finishes off with the most famours of all savoury pies—a Chicken Pot Pie. But Anna’s is made with a rich and flaky biscuit topping—truly delicious.
Cake Cookies come by their name naturally—they are soft and moist like cake, but you bake them like a cookie. Anna kicks things off with one of her favorites—Pfefferusse Cookies. These are small spice cookies covered in icing sugar. Then she bakes up some soft Pumpkin Spice Cookies and tops them with a cream cheese frosting. For the ultimate in cake cookies, Anna finishes by making Chocolate Peanut Butter Whoopie Pies. These cake cookies are so good they’re almost sinful.
Danishes are a bakery staple and can make any breakfast extra special. Anna begins by making Danish pastry dough, and then she turns that into Spiral Raisin Danishes. Next, Anna gets more advanced in terms of shapes and flavours with Cherry Danish Twists and Tropical Fruit Pinwheels. To round things out, Anna shares her recipe for an elegant Filled Danish Braid. This braided Danish bread is filled with cream cheese and mixed dried fruits, and is glazed with icing and sweet sliced toasted almonds.
Cobblers and crisps are the comfort food of the dessert world. These desserts share a common characteristic of having fruit on the bottom and some sort of pastry on the top. Anna begins by baking a simple, yet delicious Warm Apple Crisp--perfect for any night of the week. Then Anna steps it up with a Bumbleberry Cobbler with scone-like topping. Finally, Anna bakes a Rhubarb Crumble Tart. This bakeshop-worthy dessert with a streusel topping is served with an elegant Laurel Crème Anglaise.
Buttercream is the most popular of all frostings and can be made in a variety of styles to suit different types of cakes. Anna starts by baking Lemon Coconut Cupcakesand she tops these off with a basic fluffy buttercream. Then she gets a bit more advanced with a Pecan Torte with a buttery, golden French Buttercream. Finally, Anna caps things off with a grand Chocolate Berry Cake with Italian Buttercream—this is the most stable of all buttercreams and used for elaborately decorated cakes.
Petits Fours are little French two-bite cakes. They can add a little something extra to any special occasion. Anna starts by baking classic shell-shaped Citrus Madeleines. Then she moves on to Mini Chocolate Hazelnut Friands. These are rich, dense little chocolate cakes. No lesson in Petits Fours would be complete without making colorful Fondant Glazed Petits Fours. These are the most recognizable of all Petits Fours and Anna also shares her recipe for making homemade fondant.
Flat Breads are popular the world over and in this episode Anna shares her recipes for a few of her favorites. She starts with simple, yet delicious Indian Naan Bread. Then Anna demonstrates how to get the pocket in a Middle Eastern Whole Wheat Pita. Anna finishes up by making the flattest of the flatbreads—Crispy Seed Lavash. She serves this Armenian cracker-like flatbread with cheese and her delicious accompaniment-- Fig Bread.
Trifle is layer upon sweet layer of fruit, cake and custard and the possible combinations are endless. Anna begins by making individual Lemon Blueberry Trifles. These are a perfect weeknight dessert. Then she moves on to the most famous of all trifles—the Classic English Trifle—with fresh berries and sponge cake. Anna finishes off with a grand Double Chocolate Pear Trifle. This is rich, decadent and sure to impress.
Icebox cookies are cookies that must spend time in the refrigerator before they are sliced and baked. Because they need to chill, they are great make-ahead cookies for busy bakers. Anna begins with simple, yet delicious Vanilla Icebox Cookies. Then she shows the secret behind Checkerboard Cookies. Anna wraps things up with Coconut Caramel Sandwich Cookies. These cookies are filled with Kaya, a coconut jam, and they are something truly special.
Pâte Sucrée, or sugar pastry, is rich and cookie-like, and it is the base for so many wonderful desserts. Anna begins by sharing her recipe for basic pate sucrée dough, and then she turns it into snickerdoodle cookies. She then uses the same pâte sucrée dough as the base for delicate Raspberry Frangipan Tart. To finish off the episode, Anna uses Pâte Sucrée to make elegant Individual Blackberry Meringue Tarts. This dessert was a fan-favourite back in Anna’s restaurant days.
Bread Pudding is a dessert enjoyed the world over and styles range from the very simple to over-the-top decadent. Anna starts with her recipe for Basic Bread Pudding. This is the old fashion style made with day-old bread. Then she jazzes things up with a Pumpkin Gingerbread Pudding—this is a cross between pumpkin pie and gingerbread. Finally Anna bakes up individual Banana Caramel Bread Puddings and she serves these decadent desserts with a peanut praline garnish and caramel sauce.
Italian is the magical combination of mixing egg whites with boiling sugar and the result is a stable and versatile meringue. Anna begins by making Torrone—a traditional Italian chewy confection. She then uses Italian Meringue to make Coconut Marshmallows and she dips these in white chocolate. Anna rounds things off with Key Lime Meringue Tart. This is a show-stopping dessert and one of Anna’s personal favorites.
Batter cookies start with a soft fluid batter and once baked turn into rich, delicate cookies that melt in your mouth. These cookies are an essential part of a pastry chef’s repertoire. Anna starts by making basic sweet wafer-like cookies called Langues de Chat or cat’s tongues. She then steps things up with crispy, curved French Tuile Cookies. Anna finishes up by making Classic Florentine Cookies. These are rich, lacy almond cookies covered in chocolate.
Who doesn’t love caramel? It brings out the kid in all of us. Learning to make basic caramel opens the patisserie door to so many sweet treats and desserts. Anna starts with an old-fashion favourite—Caramel Apples. She then shares her secret for her favorite apple dessert—Apple Tart Tatin. Finally, Anna shows us how to make crème caramel. This is one of the most popular restaurants desserts, and it is a dish every pastry chefs learns to make.
Sponge Cakes are light and airy, and a go-to for pastry chefs because of their versatility. Anna starts by demonstrating how to make a basic Green Tea Genoise Sponge Cake. After that, she moves on to restaurant classic—a Black Forest Torte. Anna finisheswith a truly grand sponge cake—A Dobos Torte. This is a richly layered sponge cake with chocolate buttercream, hazelnuts and caramel “fans.” This cake is a true showpiece.
It’s a jam-packed hour of holiday recipes, decor & DIY’s and the hottest tips for this holiday season. Anna and her friends will inspire you with tons of ideas to show you how to holiday to the nines this season.
Muffins are the perfect snack any time of the day. Anna bakes up three different styles that are sure to please. Recipes include Healthy Bran Mini Muffins, Classic Blueberry Streusel Muffins and Chocolate Banana Muffins with Chocolate Hazelnut Spread.
Fruit mousses are staples in patisseries and they come in all sorts of colours, flavours and shapes. Anna demonstrates how they can be enjoyed on their own or as part of a grand dessert. Recipes include Easy Lime Mousse, Mango Coconut Mousse Tart and Raspberry & Dark Chocolate Mousse Torte.
Waffles are an important part of a baker’s repertoire and that woven waffle shape is recognized around the world. Anna explores North American, Italian & Belgian styles of waffles. Recipes include Big Buttermilk Breakfast Waffles, Italian Pizelle and Belgian Liege Waffles with Spiced Plums and White Chocolate Sauce.
Light and fluffy, Swiss meringue is something every pastry chef must learn. Egg whites and sugar are heated together and then whipped into a frothy heaven. Anna shows how it can be used on its own and also as part of a dessert. Recipes include Swiss Meringue Raspberry Gems, Chocolate Divinity Candy and Lemon Swiss Buttercream Hatbox Cake.
Pastry chefs are responsible for making their own ice cream in restaurants and sweet shops. Anna shares her expertise and makes three different styles of this frozen favourite. Recipes include Green Apple Sorbet, Classic Chocolate Gelato & Ice Cream Cones and Cookies and Cream Ice Cream Cake.
A pastry chef relies on fruit preserves as fillings for countless desserts. These recipes will provide the essentials behind making fruit preserves and Anna will also demonstrate some of its classic uses. Recipes include Strawberry Jam & Bostock, Raspberry Fluffy Cheesecake and Blood Orange Marmalade Linzer Tart.
In the world of wheat-free baking, cookies are an important and delicious category. Anna shares three of her favourite recipes. Recipes include Chocolate Crinkle Cookies, Almond Butter Thumbprint Cookies and Warm Chocolate Gingerbread Cookie Cakes.
This basic English custard sauce is a familiar companion to plated cakes, tarts and other desserts, but it is also the foundation for other pastry chef creations. Recipes include Poires Belle Hélène, Îles Flottantes and Decadent Baked Alaska.
Crackers come in many different styles and flavours and when made from scratch they are anything but ordinary! Recipes include Pumpkin Seed, Date & Spice Crackers, Honey Graham Crackers and Cheddar Shortbread "Cheesecake".
Some may tremble at the thought of making soufflé, but Anna will give you all the tips and tools you need to make a fluffy airy soufflé with the utmost confidence. Recipes include Frozen Coconut Soufflés, Chocolate Soufflés with Salted Caramel Sauce and Twice Baked Cheese Soufflés.
Pancakes are an important part of the pastry kitchen. Anna shares some of her favourite styles and proves pancakes aren’t just for breakfast – they can be a savoury treat or even a decadent dessert! Recipes include Fluff Blueberry Pancakes, Mini Blini Pancakes with Lemon & Chive and Chocolate Orange Crepe Torte.
A charlotte is a dessert with a cake exterior enrobing a fruit, mousse or other filling. These look pretty from the outside, and reveal gorgeous interior once sliced. Recipes include Summer Berry Puddings, French Apple Charlotte and Blackberry & White Chocolate Charlotte.
A pastry kitchen often includes a confectionery, where candies are made. Anna demonstrates three staples that every pastry chef learns in school. Recipes include Grape Lollipops, Sea Salt Caramel Candies and Raspberry Fruit Jellies.
Nothing beats the smell of fresh bread coming out of the oven and these rustic styles will have you running to the kitchen to bake. Recipes include Rustic Ciabatta Bread, Pan de Campagne and Seeded Rye Bread & Southwest Rarebit.
Having a good repertoire of icings and glazes adds flair and panache to your cakes and cookies. Anna demonstrates the major styles and three delicious recipes where they are showcased. Recipes include Royal Icing Sugar Cookies, Glazed Jugelhopf and Sacher Torte.
Everyone from novice baker to professional needs a few really tasty sweet breads in his or her arsenal. Loaf cakes share the characteristics of typically being baked in a loaf pan (but not exclusively) and are moist and rich, but not as dense as a pound cake. Recipes include Classic Banana Bread, Honey Spice Loaf and Pumpkin Chocolate Bundt Cake with Butterscotch Glaze.
Like sweet quick breads, every baker needs some good savoury quick breads in their repertoire. Anna shares three of her absolute favourites. Recipes include Classic Cornbread, Jalapeno Cheddar Pull-Apart Bread and Steamed BBQ Beef Buns.
One little word says so much! Sweet and decadent, fudge can be a candy on its own or an element in a tasty dessert. Recipes include Chocolate Truffle Fudge, New Orleans Pecan Pralines and Chocolate Fudge Cake.
There are countless breakfast treats to enjoy in the morning. Anna shares three classic recipes that are sure to brighten any day. Recipes include Easy Cinnamon Twists, Classic Crumpets and Anna's English Muffin & Avocado Eggs Benedict.
The combination of silky custard fillings topped with whipped cream is a slice of heaven. Cream pies are just as important as fruit pies in a pastry kitchen and Anna shares three of her favourite recipes. Recipes include Chocolate Cream Pie, Double Maple Cream Pie and Banoffee Pie.
Halloween brings out the kid in all of us, so these playful treats not only look BOO-tiful, they taste SPOOK-tacular! Anna covers all things scary but sweet: ghosts, spiders and witches. Watch Anna make: "I Want My Mummy" Mini Cupcakes; Witches' Cauldron Cake Pops; Spider Macarons.
Having a crowd over for a Halloween party? These full-sized desserts are fun to make AND to eat, and all feature the classic flavor of Halloween: CHOCOLATE! Watch Anna make Spooky S'Mores Trifles, Halloween Pumpkin Bundt Cake, Batty Chocolate Mint Brownie Cheesecake.
Holiday time is baking time, and we love to get into the spirit early by baking cookies and treats that make great gifts. Whether you are planning to be a part of a festive cookie exchange, give these treats as host gifts or simply indulge your own sweet tooth, these delights will become a new holiday tradition. Recipes include Signature Sugar Plums, Festive Chocolate Bark, Icebox Jam Cookies and Chocoalte Snowflake Cookies.
These spectacular desserts are meant to impress. They are all make-ahead desserts, so perfect when you want to be prepared, so YOU can enjoy the festive fun with family & friends. Recipes include Cranberry White Chocolate Cheesecake, Tiramisu Buche de Noel and Spiced Chocoalte "Gingerbread House" Cake.
Chef Anna Olson shares her secret to silky, rich truffles. She uses the principles behind truffle making to create some decadent chocolate desserts.
Chef Anna Olson dives into the delicious world of savoury pastries. She bakes up Greek spanakopita, Argentine beef empanadas and Croatian cheese burek.
Chef Anna Olson bakes up some delicious tea cakes. These little teatime treats include scones, tea cookies and sweetie cakes—all small enough to fit on tea saucer.
Chef Anna Olson explores the world of sweet syrupy desserts. She demonstrates how makes classics from Quebec, Greece and Italy.
Chef Anna Olson get nostalgic and bakes up some delicious turnovers. She starts simple and finishes up with a flaky spectacular treat.
Chef Anna Olson shows how to turn a bar or square into an elegant plated dessert and she bakes up three different and delicious styles.
Chef Anna Olson demonstrates the versatility of toffee. She uses the fundamentals of toffee to create three fabulous sweet treats.
Chef Anna Olson explores the fundamentals of pudding. She then makes three different styles of pudding, including individual pudding tarts.
Chef Anna Olson loves cheese bread. She bakes up three different and delicious styles proving cheese and bread are a match made in heaven.
Chef Anna Olson shares her three favourite recipes for no-bake treats. These are the perfect treats to whip up when you don’t want to turn the oven on.
Chef Anna Olson combines sweet and savoury to make three delicious desserts. She demonstrates when you put these two sensations together, it can be magic.
Chef Anna Olson shares her favourite recipes for wholesome treats. From energy gems, to chocolate avocado mousse to skyr cheesecake, these treats are virtuous and delicious.
Chef Anna Olson explores the delicious world of lemon cakes. After chocolate and vanilla, lemon cakes are the most popular and Anna shares three delicious recipes.
Chef Anna Olson bakes up three of her favourite warm desserts. These treats are perfect to serve when the air outside turns a bit chilly.
Chef Anna Olson loves the combination of nuts and cookies—they go hand in hand. She uses nuts to create three different and delicious styles of cookies.
Chef Anna Olson proves that frosting is the best part of a cake or cookie. She uses frosting in three different ways to make three spectacular desserts.
