6AM EST
207 : Pate Sucree
Sugar pastry differs in texture and taste from a Sablee pastry and is equally valued in a pastry kitchen sugar. Sugar pastry (known as pate sucree) is a little more delicate and fragile due to its higher sugar and butter content, so suits fillings of an according texture. This episode defines this, shows how to achieve and use this delicate pastry, and of course includes tips and tricks to make it even more versatile. i. Basic Sugar Dough and Snickerdoodle Cookies - the basic sugar dough formula can also be baked into snickerdoodle cookies: drop cookies rolled in cinnamon sugar before baking. ii. Frangipan Tart - a sweet almond filling is a traditional choice to bake into a tender sugar dough shell. Here we get a sense of rolling and baking the now-chilled dough and making and baking the traditional filling. iii. Blackberry Meringue Tarts - Sugar dough gets dressed up - the pastry can hold a filling, but brushing the inside of the tart shell with white chocolate prevents it from absorbing the blackbe
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6:30AM EST
208 : Marzipan
Marzipan is made simply from ground almonds mixed with sugar to achieve a paste, but it has so many uses in the dessert world. This episode showcases marzipan from its fundamental creation to its many uses. i. Homemade Marzipan - master the formula for a tasty and easy-to-handle marzipan. This can be shaped into little candies, topped with a toasted almond. ii. Easy Marzipan Fruitcakes - Individual fruitcakes are made using marzipan within the batter and rolled to top the fruitcakes. Can include dried mango in the fruit mix (have just tested the recipe and would be a lovely addition) iii. Classic Battenberg Cake - Ever have high tea at the Empress Hotel in Victoria? Then you know that this checkerboard cake batter is made using marzipan, and then covered with a coloured marzipan for this English classic served at afternoon tea.
7AM EST
209 : Italian Meringue
Meringue comes in 3 forms - we covered French meringue in season 1, but Italian meringue deserves its own episode (Swiss meringue is the third). Italian meringue is made from whipping egg whites and pouring in boiled sugar, giving the meringue strength and structure to be used in many ways. This episode shows the many applications of this fundamental baking principle. i. Italian Nougat (Torrone) - this is the perfect recipe to showcase the essentials behind Italian meringue, turning it then into a traditional Italian candy filled with toasted almonds & hazelnuts. ii. Coconut Marshmallows - Italian meringue can also be the base for marshmallows, and flavouring and tinting them is fun - you can also make different shapes or coat the marshmallows to personalize them further. iii. Key Lime Meringue Tart - Many pastry chefs rely on Italian meringue to top their meringue pies, since it is stable, shiny and easy to pipe and shape. A classic creamy key lime filling makes a perfect base to put this chef secre
7:30AM EST
210 : Icebox Cookies
Icebox Cookies came into fashion in the early 1900's (when we used to use iceboxes to keep our food chilled) and are still as popular as ever. An icebox cookie must spend time chilling before it is sliced and baked, and this episode shows a number of traditional (and even international) styles. i. Vanilla Icebox Cookies - a traditional cookie is made, chilled and rolled in decorator's sugar before being sliced & baked. ii. Checkerboard Icebox Cookies - this shows how to make a chocolate version of the vanilla dough and use both doughs to make a checkerboard pattern. Great visual on the technique! iii. Coconut Caramel Sandwich Cookies - Truly something special, this recipe showcases a classic and favourite Asian sweet filling, a coconut caramel called "Kaya", which is very much like a coconut version of Dulce de Leche. The Icebox cookie is delicate to match this coconut caramel.
8AM EST
211 : Buttercream
The most popular of frostings, buttercream comes in all flavours, but also in a variety of techniques. This episode demonstrates the basic styles of buttercream frosting, but also the cake style that suit each type best. i. Lemon Cupcakes with Coconut Buttercream - cupcakes require a soft, fluffy buttercream, and this is the most basic of buttercream styles. Topped with flaked coconut, these look just so pretty. ii. Pecan Torte with French Buttercream - French buttercream is a little more challenging to make and is enriched with egg yolks, giving it that textbook French vanilla golden colour. iii. Chocolate Berry Cake with Italian Buttercream - This buttercream style is the strong, stable frosting that i!S used for wedding cakes. The base is an Italian meringue, that has butter whipped into it and is fluffy but allows for precision when piping and decorating.
8:30AM EST
212 : Petit Fours
Part of the French Petit Fours world, little cakes are truly something special. These individual, two-bite cakes are each baked in a particular pan, and have such an interesting story behind them. i. Citrus Madeleines - Baked in a shell-shaped pan, these little cakes are most commonly a citrus flavour. You will really get a sense for working with small batches of batter and the technique to achieve a moist cake. ii. Hazelnut Friands - Friands are typically baked in little oval shapes, and can contain fruit, and usually have ground nuts as part of the batter. Topping them with toasted sliced hazelnuts gives them a nice polish. iii. Pretty Petits Fours - these "little bakes" are the petty glazed 2-bite cakes that came long before cupcakes. I will show a cake batter that suits these cut-out cakes (no crumbs!) as well as making rolling fondant AND pouring fondant, sharing decor techniques along the way.
9AM EST
202 : Crime Seen
10AM EST
203 : In His Sights
11AM EST
204 : The Brothers Volkov
12PM EST
205 : Inner Circle
1PM EST
206 : The Magician
2PM EST
207 : Ace In The Hole
3PM EST
208 : Vanished
4PM EST
209 : Jericho
5PM EST
210 : Desperate Hours
6PM EST
211 : To Die For
7PM EST
212 : Eye Of The Storm
8PM EST
213 : The Reckoning
9PM EST
301 : The Bank Job
10PM EST
302 : Cold Case Blues
11PM EST
303 : Curtain Call
12AM EST
304 : The Taking
1AM EST
109 : The Javier's
1:30AM EST
110 : The Arscott's
2AM EST
111 : The Curbelo's
2:30AM EST
112 : The Lumb Family
3AM EST
113 : The Durand's
Joanna, a young single-mother, desperately needs a better house for her four-month old baby girl. Her domineering parents, Jadwiga and Wes, have the down payment. But they can't agree on anything. Matters are made worse when Mom tries to play matchmaker with her single daughter and Arthur, the real estate agent.