Classic Chocolate Souffle
Timing is everything when it comes to soufflé success and a few minutes either way in the oven can matter. An optimum melt-in-your-mouth soufflé has a slight jiggle and a
centre that oozes seductively when spooned open.
Timing is everything when it comes to soufflé success and a few minutes either way in the oven can matter. An optimum melt-in-your-mouth soufflé has a slight jiggle and a
centre that oozes seductively when spooned open.
Miriam Folkins, the pastry chef at Langdon Hall Country House Hotel & Spa in Cambridge, Ont., layers everyone's favourite flavours into this impressive glossy tart.
This stunning tart showcases delicately flavoured figs. For best results, choose ripe ones that are plump, tender and heavy. To preserve freshness, refrigerate the fruit in a single layer for up to two days if needed.
A pale yellow filling laced with green kale in a golden crust is pretty enough for any brunch table. With all the components ready and waiting in the fridge, it takes only minutes to assemble and pop the quiche in the oven.
The crisp autumn air and the changing colours of the leaves mean it's pumpkin time, specifically, pumpkin pie time. Enjoy this classic fall dessert with a dollop of whip cream or a good ol' fashion scoop of vanilla ice cream.
This elegant torte combines cherries, almonds and smooth white chocolate custard. Make the components ahead of time so it's just a matter of quick assembly before serving.
Quiche is a menu workhorse. You can even freeze it to rewarm when needed.
Team this tart with a frisee salad to complete the meal. Baking an unfilled pastry shell (blind baking) ensures a crisp bottom to the tart.
Feta, mint and Swiss chard meld into a tasty trio. Serve hot, warm or at room temperature as a brunch tart or vegetarian main course.
Encased in buttery flaky pastry and similar to cheesecake in texture, with the addition of raisins and apricots, this traditional Russian flan is best served at room temperature.