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Chefs' Favourite Pantry Items - continued

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Must-have staples to make the perfect dessert. Five pastry chefs talk about a few of their favourite things
 

Marco Cornale  Fratelli Bakery

Kids’ cakes are what I’ve been specializing in lately. I draw detailed designs freehand, and a simple 8” x 11” sheet of parchment paper used as an overlay helps me to work out different colours and patterns.

Growing up Italian, I’ve drunk espresso all my life and I really enjoy the rich, distinct aroma and taste. For tiramisu I use Terrelli Coffee, a local roaster—it’s brilliant.


 

Lysanne Sweeney Secret Garden Tea Co.

Pecans have a maple quality that lends itself to pastry. We buy them raw from Whole Foods and roast them ourselves, which makes all the difference.

My favourite kitchen tool is a rounded plastic hand scraper. It’s great for taking batter out of Hobart mixing bowls. So versatile, cheap as hell—I can’t live without it.

 

Starved for more dessert info?

Catch an exclusive Q&A with top pastry chef Wendy Boys or delight in Vancouver's best desserts.

If you're in the mood for chocolate, learn more about its journey from the cacao bean.

 

 

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