Welcome   

to the official website of the

Canadian Pastry Chefs Guild

 

       

 

Recipes  

 

Chocolates and Candies

Introduction to Pralines and Candies 
Curacao Pralines (0.10)  Picture
Nut Pralines (0.02)  Picture
Princess Pralines (0.12)  Picture
Butter Truffles (0.01)  Picture
Gold Truffles (0.15)  Picture
Kirschwasser Truffles (0.11)  Picture
  
 

Yeast Goods

Soft Rolls (1.07)  Picture
Hot Cross Buns (1.24)  Picture
Yeast Donuts [Berliner] (1.42)  Picture
French Brioche (1.52) Picture
Babas au Rhum (1.54) - also see next recipe Picture
     Rum Syrup (8.61) for Babas au Rhum
White Pan Bread (2.03) Picture
Raisin Bread (2.09) Picture
  

Pies and Tarts

Pie Dough (Kensington) (3.06) Picture
Pastry Cream for Cream Pies (3.10) Picture
Lemon Meringue (3.12) Picture
Key Lime Pie (3.13) Picture
Honey Pecan Pie (3.14) Picture

Cookies

Introduction (Page 1 of 3)
Introduction (Page 2 of 3)
Introduction (Page 3 of 3)
Scottish Shortbread (5.06)
Ice Box [West Park] (5.10)
Peanut Butter [Yorkdale] (5.20)
Oatmeal [Dom] (5.21)
Swedish (5.29)
Spanish Bar (5.30)
Dutch Speculatius (5.32)
Spices for Dutch Speculatius (5.33)

                                                      

                                    Coming in Spring 2008, Toronto

                                    link to Sweets Expo website www.sweetsexpo.ca

 

 

 

 

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Last Modified : 09/06/07