Double Caramel Doughnuts
Perfectly fried dough, a smooth caramel glaze and rich pastry cream make for a sweet indulgence.
Source: cbc.ca
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Great Canadian Baking Show Season 5 Episode 6 in a nutshell
Get caught up on the most recent episode of CBC’s GCBS
Source: eatnorth.com
Pirouettes with Chocolate-Hazelnut Filling
For the Technical Bake in Cookie Week, the bakers take a spin with pirouettes.
Source: cbc.ca
SEVEN BAKERS REMAIN FOLLOWING CELEBRATION WEEK ON THE GREAT CANADIAN BAKING SHOW
The Baking Tent got festive for the first-ever Celebration Week on THE GREAT CANADIAN BAKING SHOW
Source: cbc.ca
Bakewell Tart | CBC Life
Heat oven to 400 F. Place flour and butter in the bowl of a food processor fitted with a blade. Pulse until the butter resembles fine crumbs. Transfer to a medium bowl, whisk in icing sugar, almond flour and salt. Stir in egg with a fork. Gently knead dough together until uniform. Wrap in plastic wrap. Flatten to a ½-inch thick disk and refrigerate for 10 minutes. Roll dough to a 12-inch round. Line tart pan with dough; trim excess. Dock (prick with a fork) all over with a fork and refrigerate. Raspberry Jam Meanwhile, mash raspberries with sugar in a medium saucepan. Bring to a boil o...
Source: cbc.ca