Mastering the art of making the perfect pie can be challenging. While its no easy task to accomplish on your own, we can help to teach you, just in time for Thanksgiving.
Learn to make the Perfect Pie by joining our VIRTUAL pie class. You will learn the lifetime skill of how to make great crust, work with seasonal fillings, learn some pie lore and enjoy hands-on foodie fun from the comfort of your own home. We’ll send you a list of all of the items you’ll need to participate.
Virtual Pie Class Dates:
Friday Oct. 9th, 7-9pm
Saturday, October 10th, 1:30 pm
Cost: $40 to log in to our Zoom room and learn.
Bring your whole family to the baking party!
If you’re ready to just eat pie, you can PRE-ORDER Apple or Pumpkin pies. The pies are hand made by our lovely Chef Heather and come in a gorgeous ceramic pie plate. $39/each. Order here.
xo Lisa & Team Le Dolci
Sousa Mendes –Kitchen Studio Rental
· Located in Toronto’s vibrant Junction neighbourhood
· 2200sqft over 2 floors
· Has been used for previous Food Network show filming
· 16ft windows on each side of the room with lots of natural light
· Separate office –which can be used for video village
· Tables and prep space
· On street parking
· Short walk from TTC/Go Transit/UP Station – Bloor & Dundas
· Bathroom on each floor
· Cost $100/hour + cleaning fee deposit
Pls enquire for dates/times needed.
CHEESE PUFFS/ GOUGERES
1/2 cup water
1/2 cup milk
1/2 teaspoon sugar
1/2 teaspoon salt
1 stick butter (or quarter butter lb block)
1 cup + 3 tablespoons flour
1 cup grated low moisture cheese (eg parmesan, gruyere, old cheddar)
1 teaspoon mustard (optional)
- Combine water, milk, sugar, salt and butter in a pot. Bring to a rolling boil.
- Add all flour to the pot and while on the heat source, whisk together until homogeneous and a smooth dough is formed.
- Transfer mixture to a large bowl OR stand mixer with paddle attachment.
- Add eggs one at a time while mixing. Only add next egg once the dough has fully incorporated the previous egg.
- Add cheese (and mustard if using) and mix through thoroughly.
- Pipe (or scoop) and bake at 390F or 200C for 10-15 mins (depends on size of choux).
- Best eaten while still warm!
1/2 cup milk
1/2 cup 35% cream
2 egg yolks
2 TBSP sugar
Chocolate Mousse (with half of creme anglaise)
3/4 cup dark chocolate (chopped)
2/3 cup soft whipped cream (35%)
Instructions for Creme Anglaise:
1. Mix egg yolks vigorously with sugar until pale yellow in colour.
2. Combine milk and cream in a pot. Bring to a rolling boil but do not leave the pot to overboil!
3. Temper hot liquid into egg mixture, adding a small amount of liquid and then whisky vigorously, multiple times. Do not cook the eggs!
4. Return whole mixture to pot and continuously whisk until the viscosity of creme anglaise is such that it clings to the back of a spoon and a line can be drawn through the cream on the back of the spoon.
5. Pass the mixture through a sieve and into container for fridge storage and cover liquid directly with parchment or plastic.
6. Serve cold alongside jello, chocolate cake…
Instructions for Chocolate Mousse :
1. Whip cream until soft peaks form.
2. Pour hot creme anglaise over chocolate. Leave to sit for ~30 seconds and then whisk until homogeneous.
3. Fold in whipped cream into chocolate/creme anglaise mixture, a third at a time.
4. Transfer to cups/dessert bowls and leave to set in the fridge, ~2-3 hours.