Making babka is easier than you think. Follow along and make your own chocolate babka with renowned pastry chef, Bruno Feldeisen, from the Great Canadian Baking Show on CBC.

How to make a babka

Chef Bruno shows us how to prepare a beautiful chocolate cinnamon babka

Tourtière is typically made with minced pork, beef or veal, but James Hoyland wowed the judges on The Great Canadian Baking show with a colourful vegetarian version.

Vegetarian Tourtière with Tomato Relish

James wowed the judges on The Great Canadian Baking show with this colourful vegetarian tourtière, made with ground almond, carrots, onions and beets

Judge Rochelle Adonis demonstrates step-by-step instructions on creating perfect, puffy choux pastry.

How to make choux pastry

Judge Rochelle Adonis demonstrates step-by-step instructions on creating perfect, puffy choux pastry.

Cranberry and Pomegranate Pavlova

How to make butter tarts

Chef Rochelle shows us how to make beautiful butter tarts (it's really easy!

The perfect Montreal bagel is baked to a golden colour, crispy on the outside and chewy on the inside. These bagels are boiled in honey water for a beautiful blonde glaze.

Montreal Bagels

Montreal Bagels - The Great Canadian Baking Show

Mille feuille are light, flaky French pastries made with three layers of puff pastry and irresistible fillings.

Mille Feuille Two Ways: Nectarine Cardamom and Raspberry White Chocolate

Mille Feuille Two Ways: Nectarine Cardamom and Raspberry White Chocolate - The Great Canadian Baking Show

apricot rugelach

Rugelach Two Ways: Chocolate and Apricot

Rugelach Two Ways: Chocolate and Apricot - The Great Canadian Baking Show

apricot rugelach

Rugelach Two Ways: Chocolate and Apricot

Rugelach Two Ways: Chocolate and Apricot - The Great Canadian Baking Show

Dark Chocolate Layer Cake with White Chocolate Icing

How to temper chocolate

Chef Bruno demonstrates how to temper chocolate to make those glorious curls on your cake

Chocolate Reugalach

Rugelach Two Ways: Chocolate and Apricot

Rugelach is a a Jewish favourite, traditionally enjoyed at Hanukkah. The sugar-free dough is soft, flakey and not-too-sweet.

Fondant fancies are light square sponges covered in buttercream, then encased in and decorated with fondant.

Fondant Fancies

Chocolate Cherry Bûche de Noël

This beautiful Bûche de Noël is soaked with Brandy syrup and filled with chocolate whipped cream and cherry jam.

Mille Feuille Two Ways: Nectarine Cardamom and Raspberry White Chocolate

Mille Feuille Two Ways: Nectarine Cardamom and Raspberry White Chocolate - The Great Canadian Baking Show

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