Embark on a culinary journey to create the quintessential almond croissant, a Scarborough specialty perfected at Creek Coffee & Co.
This from-scratch masterclass will guide you through each step, from crafting the laminated dough to the delicate almond cream.
Prepare for a labor of love – the result is pure bliss.
Not in the mood to brew?
Order at Creek Coffee & Co. (Alternate Location)Total Time
10h 45m
In a large bowl, whisk together the flour, instant dry yeast, sugar, and salt.
Add the cold milk to the dry ingredients and mix until a shaggy dough forms. Do not overmix.
Cover the dough and let it rest in the refrigerator for 30 minutes. This allows the gluten to relax.
Place the cold butter between two sheets of parchment paper and flatten it into a 6x8 inch rectangle using a rolling pin. Ensure the butter remains cold and pliable.
On a lightly floured surface, roll out the dough into a 12x16 inch rectangle. Place the butter block in the center of the dough. Fold one side of the dough over the butter, then fold the other side over, creating a sealed package. Press the edges to seal.
Roll out the dough into a long rectangle, about 10x20 inches. Fold the dough into thirds, like a letter. This is your first single fold. Wrap tightly in plastic wrap and refrigerate for 1 hour.
Repeat the rolling and folding process (single fold). Wrap and refrigerate for another hour.
Repeat the rolling and folding process (single fold) one last time. Wrap and refrigerate for at least 2 hours, or preferably overnight. The longer rest allows for better gluten development and easier handling.
In a bowl, cream together the softened butter and powdered sugar until light and fluffy.
Gradually add the almond flour and all-purpose flour to the butter mixture, mixing until just combined.
Beat in the eggs one at a time, followed by the almond extract (and dark rum, if using). Mix until smooth. Don't overmix.
Cover the almond cream and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
In a small saucepan, combine the sugar and water.
Heat the mixture over medium heat, stirring constantly, until the sugar is completely dissolved. Do not boil.
Remove from heat and let the syrup cool completely. Stir in vanilla extract (if using).
Follow the instructions in the 'Croissant Dough' sub-recipe. This is the foundation of our masterpiece, so pay close attention to the details. The lamination process is key – patience and precision are paramount. Remember to keep all ingredients cold!
Once the croissant dough is proofed, gently roll it out to a rectangle approximately 12x18 inches. Cut into long triangles. Brush each triangle with egg wash, spread a thin layer of almond cream at the base of each triangle, then roll up towards the point. Curve the ends to form the classic croissant shape. Place on a baking sheet lined with parchment paper.
Cover the shaped croissants loosely with plastic wrap and let them proof at room temperature for about 2-3 hours, or until they have almost doubled in size. A slow, steady proof is crucial for optimal texture. Don’t rush this stage!
Preheat your oven to 375°F (190°C). Brush the proofed croissants with egg wash and bake for 20-25 minutes, or until they are golden brown and cooked through. The aroma should be intoxicating – a sign of success.
Remove the baked croissants from the oven and let them cool slightly. Brush liberally with simple syrup. Slice the croissants horizontally and pipe generously with almond cream.
Sprinkle the top of each filled croissant with sliced almonds and dust with powdered sugar. Serve warm, and savor the fruits of your labor. This, my friends, is the taste of Scarborough.
Add chocolate batons to the base of the croissant before rolling up, or mix cocoa powder into the almond cream.
Substitute pistachio paste for some of the almond flour in the almond cream.
1Use high-quality butter with a high fat content for the best lamination.
2Keep all ingredients cold throughout the process to prevent the butter from melting.
3Don't overmix the dough, as this will develop too much gluten and result in a tough croissant.
4Allow ample time for proofing to ensure a light and airy texture.
1Melting the butter during lamination results in a dense and greasy croissant.
2Over-proofing can cause the croissants to collapse in the oven.
3Using old yeast will prevent the dough from rising properly.
This recipe captures the essence of Creek Coffee & Co. (Alternate Location) in Scarborough. Authenticity isn't just about ingredients; it's about place.
Friends, let's embark on a journey. Not just any journey, but a pilgrimage to the heart of decadence, reimagined. We're recreating Cafe Wanoka's legendary Tofu Cheesecake Slice, a Scarborough treasure. Now, I know what you're thinking: tofu? Cheesecake? Trust me. This isn't your average vegan dessert. This is a symphony of textures and flavors, a testament to what's possible when culinary curiosity meets meticulous technique. Imagine this: you walk into Wanoka, the air thick with the aroma of freshly brewed matcha and subtle spices. The display case gleams, showcasing rows of these ethereal slices, each one a promise of creamy bliss. The first bite? A revelation. The silken tofu base, surprisingly rich, melts on your tongue, followed by the bright tang of lemon and the subtle warmth of vanilla. The graham cracker crust, buttery and crisp, provides the perfect counterpoint. It's a dance of sweet and savory, light and decadent, healthy and… well, let's just say soul-satisfying. This isn't just a recipe; it's a masterclass. We'll be making every component from scratch, from the velvety tofu filling to the golden graham cracker crust and the bright raspberry sauce. We'll explore the secrets of achieving the perfect texture, the delicate balance of flavors, and the art of presentation. This is about understanding the 'why' behind each step, so you can adapt and innovate in your own kitchen. This isn't just about recreating a slice of cheesecake; it's about unlocking a new level of culinary confidence. Forget store-bought shortcuts; we're building flavor from the ground up. I promise you, the effort is worth it. Let's get started and bring a taste of Wanoka into your home!
Welcome to the definitive guide to replicating the meticulously crafted pour over experience of Toronto's renowned Pilot Coffee Roasters, right in your own kitchen. Forget the rushed morning brew; this is a meditative, scientific process designed to unlock the absolute peak flavor profile of your carefully selected beans. Imagine the first breath of the morning—not just of air, but of volatile aromatics rising from the freshly bloomed grounds. It’s a complex symphony: bright, clean acidity that sparkles on the palate, swiftly followed by the deep, resonant bass notes of caramelized sugars and rich chocolate, all carried through a delicate, silken body. This isn't just coffee; it’s an extraction ballet. What makes the Pilot method special, as evidenced by their published guides, is the commitment to precision, utilizing a classic 1:16 ratio and specific, multi-stage pouring technique. Since we cannot create the beans themselves, our mastery lies in controlling every *other* variable. We will treat the water—the primary solvent—with the respect it deserves, ensuring the temperature is dialed in to extract the sweet compounds without scalding the delicate flavors. We will meticulously control the grind size to ensure uniform particle size, eliminating both sour under-extraction and bitter over-extraction. Furthermore, we’ll detail the multi-phase pour—the bloom, the primary pour, and the final saturation—that guarantees an even saturation across the coffee bed, leading to the clean, vibrant cup Pilot is famous for. This masterclass transforms a simple morning ritual into a weekly culinary achievement. Prepare your palate, slow down your pace, and get ready to taste your coffee like never before.
Let's be real, the Philly Cheesesteak isn't just a sandwich; it's an experience. It's the sizzling sound of thinly sliced steak hitting the griddle, the molten cheese stretching with every bite, the soft roll yielding just enough to contain the savory goodness within. Here at Angelique's in Ajax, we've spent years perfecting our version, and now we're spilling the secrets. Forget those pale imitations you've had elsewhere; we're talking about a true taste of Philly, right in your kitchen. What sets our cheesesteak apart? It's all about quality and technique. We start with thinly sliced ribeye, because let's face it, that marbling is where the flavor lives. We don't skimp on the cheese, either—a blend of provolone and white American creates that iconic gooeyness. And the roll? It's gotta be soft but sturdy, able to soak up all those delicious juices without falling apart. This recipe might seem a bit involved, especially if you're making the cheese sauce from scratch, but trust us, the payoff is enormous. It's the kind of sandwich that makes you close your eyes and savor every single bite. The aroma alone will transport you to a bustling Philadelphia street corner. Imagine sinking your teeth into that warm, cheesy, meaty perfection. That's what we're aiming for. So grab your apron, fire up your griddle, and let's get cooking. We're about to embark on a culinary journey that will change your definition of "sandwich" forever. And hey, even if you don’t live near Ajax, you can still enjoy a taste of Angelique’s. Let's do this!
Welcome to Coffee Run Co., where we believe everyone deserves a truly exceptional cappuccino, even—and especially—if you're dairy-free. For years, we've obsessed over the perfect marriage of espresso and oat milk, and we're finally ready to share our secrets. Forget everything you think you know about oat milk cappuccinos. We're not just slapping some foamed oat milk on top of espresso and calling it a day. We're talking about a symphony of textures and flavors, from the rich, nutty crema of our carefully extracted espresso to the velvety microfoam that clings to your upper lip as you take that first sip. Our cappuccinos are about balance. A comforting warmth, that subtle sweetness from the oat milk – it all combines to create an experience, not just a drink. At Coffee Run Co., nestled in the heart of Hamilton, we pride ourselves on sourcing the highest quality beans and crafting each drink with precision and passion. This recipe embodies that commitment. We'll guide you through every step, from dialing in your grinder to creating the silkiest oat milk foam you've ever seen. We even include our signature Brown Sugar Syrup recipe that takes it to the next level, trust us when we say you won't regret making the small leap from a standard cappuccino. Whether you're a seasoned barista or a home coffee enthusiast, we're confident that this guide will elevate your oat milk cappuccino game. So, grab your favorite mug, and let's get brewing!
Alright, let's talk brunch. Not just *any* brunch, but *the* brunch – the Merican Brunch Plate from Cannon Coffee Co. in Hamilton. This isn't your basic eggs-and-bacon deal; this is a symphony of flavors and textures, a culinary journey all on one plate. We're talking crispy samosas bursting with savory potato filling, smothered in a rich, decadent butter chicken poutine, and served with a side of our signature house-made naan. It's bold, it's comforting, and it's guaranteed to kickstart your day. At Cannon, we believe in crafting experiences, not just meals. Every component is made with love and intention. From the gentle sizzle of the samosas hitting the oil to the aromatic spices blooming in our butter chicken sauce, we engage all the senses. Forget the sad, lukewarm brunch buffets – this is about creating something special. This is a dish that tells a story, a fusion of cultures and flavors that somehow just *works*. And today, we're letting you in on all our secrets. We're going to build this masterpiece from the ground up, no shortcuts, no compromises. Get ready to roll up your sleeves, because we're about to embark on a culinary adventure that will transform your brunch game forever. This is more than just a recipe; it's a passport to brunch nirvana. So, are you ready to create some magic?
Welcome to the heart of Cafe Mirage, right here in Scarborough! Our latte isn't just a drink; it's an experience—a warm embrace on a chilly morning, a comforting pause in a busy day. We believe in crafting everything from scratch, pouring love into every step, from grinding the beans to frothing the milk to silken perfection. Here at Mirage, we draw inspiration from the vibrant energy of our neighborhood. The cafe buzzes with conversation, laughter, and the clinking of ceramic mugs. The air is thick with the rich, nutty aroma of freshly roasted Arabica beans, mingling with the sweet vanilla notes from our homemade syrup. It's a sensory symphony, and our latte is the star of the show. Forget those bland, lifeless lattes you find elsewhere. We're talking about a latte that dances on your tongue—a harmonious blend of bold espresso and velvety steamed milk, topped with a delicate microfoam that begs to be savored. And the best part? You can recreate this cafe experience in your own kitchen. We're going to break down every single step, from crafting our signature vanilla bean syrup to dialing in the perfect espresso extraction. It might seem daunting at first, but trust us, it's incredibly rewarding. We'll guide you through our process, sharing all our secrets and pro tips along the way. Get ready to transform your coffee routine from mundane to masterful. So, roll up your sleeves, fire up your espresso machine, and let's get brewing! We will create vanilla latte to remember.