Toronto Cooks (and bakes!)

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Oh joy, it's finally here! Toronto Cooks is now available, and it's a beaut. Noted food writer Amy Rosen profiles Toronto's Top 100 chefs alongside an amazing array of recipes for you to try at home (or get someone else to make for you, ha ha).

And here's the best part. Limited autographed editions available now at all 3 Dufflet locations for only $25.00 (tax included)

Special offer! Buy a copy of Toronto Cooks in person at any Dufflet location and get an instant $5 discount on any small $25 cake in store.

Yes, it's a pretty good deal - what are you waiting for?
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TBT - our original bakery!

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Throw-back Thursday: In 1980, Dufflet Rosenberg opened her bakery on Toronto's Queen Street West which two years later evolved to include a retail café.

(look at all that beautiful red hair!)
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BIRTHDAY CAKE FOR BREAKFAST!

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Come help us celebrate Dufflet Rosenberg’s birthday on Thursday, Oct 24 from 10:00am to 10:30am at our Downtown cafe location at 787 Queen St. W. (Toronto).

Dufflet will be offering free slices from her birthday cake. We’ll also be playing Drake’s new album “Nothing Was The Same” on the sound system because it’s his birthday too! 

(PS/ Drake - if you’re not too busy prepping for your show at the ACC, please drop by for cake!)
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Canadian Agri-Food Export Gala

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The Canadian Agri-Food Export Gala took place last night in Toronto with Kathleen Wynne (Minister of Agriculture and Food) presenting the Ontario Food Exporter Awards.

Of the 5 awards presented at the event, Dufflet Pastries Gluten-Free line was recognized as one of 10 finalists for this year's SIAL Innovations Award. This photo of Dufflet Rosenberg (centre) with the other nominees onstage was snapped by our friend Lotte Andersson of www.barry-callebaut.com

Congrats to the 2013 Ontario Food Exporter Award winner, Pillitteri Estates Winery, and to the finalists Conestoga Meat Packers Ltd. and HoneyBar.

For more info on the award, please visit: http://www.omafra.gov.on.ca/english/food/export/exporter-award-finalists.htm

You can see photos of Kathleen Wynne and the award winners and finalists here: http://www.flickr.com/photos/premierphotos/sets/72157633375432773/
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Happy International Women's Day

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Happy International Women's Day from Dufflet Rosenberg and Daniele Bertrand of Dufflet Pastries and Dufflet Small Indulgences. 

Be inspired, because following your dream can lead to a sweet business!

If you'd like to learn more about how Dufflet became the Queen of Cake, check out our press archive at http://www.dufflet.com/html/news/press.asp
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let's go to the ... recipe!

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Croquembouche (or Chocolate Glazed Cream Puffs)
by Dufflet Rosenberg (from cooking demo at the Food Network stage, Aug. 21, www.theex.com)

Cream Puff Pastry:Ingredients:
1 cup water
8 tblsp unsalted butter, 114 grams
1 tsp sugar
½ tsp salt
1 cup all purpose flour
4 large eggs

Method:
Preheat oven to 425 degrees. Have ready two cookie sheets greased and floured and a pastry tip fitted with ½” plain tip. In a medium saucepan, combine the water, butter, sugar and salt. Bring to a full rolling boil. Immediately remove from the heat and add the flour all at once. Stir with a wooden spoon until mixture forms a ball and pulls away from the sides of the pan. Return to low heat and continue cooking for a couple of minutes.
Transfer mixture to food processor fitted with metal blade. Process for 10 seconds to release steam. With the motor running, pour in the eggs and continue processing for 30 seconds. The mixture should be smooth and shiny.. If it’s too stiff, add a little water. Place pastry bag over large measuring cup; fold sides over the cup.
Fill pastry bag with mixture and squeeze down into bag. Pipe puffs about 1.5” in diameter and ½” high; 1” apart. Bake for 10 minutes, lower temperature to 350 degrees and bake for 15 to 20 minutes until golden brown. Remove trays. Using a small knife, make a ¼ “ slit on the bottom of each puff to release steam. Turn oven down to 200 degrees; return puffs to oven and continue baking until inside of puffs are dry and outside is crisp (10 to 20 minutes).
Puffs can be stored in airtight containers refrigerated for one week or frozen.
Yields approximately 4 dozen.

Light Pastry Cream Filling:
Ingredients:
9 egg yolks
3/4 cup sugar
4 tblsp plus 2 tsp. all purpose flour
3 tblsp cornstarch
3 cups homogenized milk
1 tblsp pure vanilla extract
3 tblsp unsalted butter
Pinch of salt
½ cup 35% cream

Method:
Heat the milk until very hot. Whisk the yolks in a heavy bottomed saucepan; gradually beat in the sugar and salt. Continue whisking 2 to 3 minutes, until the mixture is thick and lemon coloured. Whisk in the sifted cornstarch/flour. Slowly add the hot milk or cream. Place saucepan over medium heat and whisk until mixture comes to the boil and thickens. The mixture will be lumpy; whisk until smooth.  Lower the heat and continue beating  2 minutes to cook the flour. If the mixture is very thick, add a few droplets of milk to thin. Remove from heat and beat in the butter and vanilla.  Transfer to bowl, stir to cool then cover with plastic wrap and refrigerate.
Whip ½ cup 35% cream until firm peaks. Beat cold pastry cream until smooth, fold in whipped cream.

Assembly: 
Fill pastry bag fitted with ¼” plain tip with the light pastry cream. Pipe filling into the hollow center of each puff.  Arrange first layer of puffs on a serving tray to determine size for final assembly.

Caramel: 
Ingredients:
2 cups sugar
2/3 cup water
1/4 tsp cream of tartar

In a large, heavy saucepan, stir together the sugar, water and cream of tartar until sugar is completely moistened. Place saucepan over medium heat, swirling the pan constantly. The sugar will dissolve, then come to the boil Stop swirling at this point and let the mixture boil until it turns a pale, amber gold colour. Note the caramel will continue cooking once removed from the heat; lower the saucepan into a bowl of ice water to stop the cooking. Ideally, the temperature should be around 350 degrees F.
Dip the top of puffs in caramel; set aside on parchment paper. Rewarm caramel if needed on low heat. (or prepare another saucepan with caramel).  Dip only the sides of each puff in caramel to join together in a ring on the serving platter. Continue building the pyramid with puffs, making sure each puff sticks to the one beside it.  If caramel hardens, rewarm on low heat again. Dip a fork into the remaining caramel and spin caramel threads over the croquembouche.
Refrigerate. Best served within 2-3 hours. Serves 10-12


Optional Chocolate Glaze:
Ingredients:
8 ozw. semi sweet chocolate
12 tblsp butter
1 tblsp corn syrup
5 tsp water

Method:
Place all of the ingredients in stainless steel bowl over simmering water. Stir until fully melted. Do not overheat – remove from heat before fully melted and continue stirring.
Set aside until ready to use. To reheat, warm again over double boiler to 88-90 degrees F.

Dip filled cream puffs in chocolate glaze to cover the tops. Set aside on tray to chill until set. Best served within 2-3 hours.
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let's go to the ex (and learn something sweet!)

One of the many fun things to do at the Canadian National Exhibition is the opportunity to catch Celebrity Chef demos at the Food Network stage (complete list here)

The list of chefs is really fantastic this year and includes Selwyn Richards, Victor Barry, Anna Olson, Michael Smith, Chuck Hughes, Marc Thuet, James Smith, Patricia Muzzi, Jason Rosso, Lorenzo Loseto, Kevin Brown, David Rocco.

Be sure to drop by and say hi to Dufflet during her session!

Dufflet Rosenberg
Tuesday, August 21
Time: 2 & 5 pm
Food Network Celebrity Stage
(At Home Pavilion, Hall A in the Direct Energy Centre)
 
Affectionately known as the Queen of Cake, Dufflet Rosenberg reigns as Toronto’s pre-eminent purveyor of fine pastries, desserts and confections. After thirty sweet years, Dufflet’s legendary Queen Street Café still is the destination for the city’s most talked about wedding, birthday and celebration cakes. Today, Dufflet Pastries wholesale division proudly supplies over 500 restaurants, cafes, gourmet grocers, hotels and caterers throughout Canada with an ever-changing selection of over 100 items from Dufflet’s signature “Fresh Collection”.

 

eat to the beat!

Eat To The Beat - October 18, 2011 - Roy Thomson Hall. 

Dufflet Rosenberg shares why Dufflet Pastries supports this event every year.

From their website ... 

"Willow Breast Cancer Support Canada’s annual fundraising gala, Eat to the Beat, features over 60 of Canada’s finest female chefs – all gathered in support of Willow’s free programs and services.

Highlighted as one of Toronto’s top 10 events by BizBash magazine, Eat to the Beat has raised more than $3.1 million for Willow.

This year we are focusing on locally grown, sustainable, seasonal foods and will include “The County Chicks” with the best chefs, cheese makers, farmers and winemakers from the Prince Edward County region.

Over 23,600 women are diagnosed with breast cancer in Canada every year. From the individual diagnosed, to their family, friends and caregivers, Willow provides free support and information today for those who cannot wait for tomorrow’s cure.

By supporting Willow’s Eat to the Beat, you improve the quality of life for breast cancer patients and their friends and family today. Together we will make sure no one needs to face breast cancer alone."

for more info, please visit www.eattothebeat.ca

Taste, Tell + Tweet your Chocolate Signatures!

(Toronto, CANADA) Eat More Chocolate! Visit the Chocolate Signatures booth 4918 at the NASFT Summer Fancy Food Show on July 10-12, 2011 in Washington, DC and discover the seriously fun side of chocolate with David's fine Belgian chocolates and Dufflet Small Indulgences.

The Chocolate Signatures booth will host celebrity pastry chef (and Canada's "Queen Of Cake") Dufflet Rosenberg who is armed with a Blackberry® and is ready to Sweet Speed Tweet with you! Taste our samples, tell us what you think and Dufflet will tweet your "bonbon mots" on Twitter @Dufflet using the hashtag #SFFS11. Smile, because her phone takes pictures too!

Chocolate Signatures is delighted that David’s Dark Chocolate Enrobed All Natural Sponge Toffee was announced as a silver sofi™ finalist for confection and will compete for the gold award at this year's show. David’s product lines feature unique taste profiles including chocolate-covered fruit, nuts, potato chips and pretzels.

Look to returning Fancy Food Show favourite Small Indulgences, previous sofi™ winners for Nutt-E (formerly known as Crackle), to unveil their newest snack creation Crunchuffs, delicious bites of crispy brown rice puffs mixed with caramel, chocolate and almonds.

Hope to see you there!

For more information on the NASFT 2011 Summer Fancy Food show, please visit their website at
http://www.specialtyfood.com/fancy-food-show/summer-fancy-food-show/

To see Dufflet Small Indulgences product lines please visit www.duffletsweets.com

To see David’s fine Belgian chocolates product lines please visit www.chocolatesignaturesinc.com
 

 

TorontoTaste: Pairing Cuisine and Compassion

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from Second Harvest press release: http://www.newswire.ca/en/releases/archive/June2011/13/c5137.html

Foodies come together in support of a common goal - to fight hunger in Toronto
TORONTO, June 13, 2011 /CNW/ - Yesterday evening, food and beverage enthusiasts and professionals from across the city came together to support Second Harvest at their largest annual fundraiser - Toronto Taste! 

Held both indoors and outdoors at the Royal Ontario Museum, 1,500 guests were welcomed to indulge their senses through sampling an array of gourmet food and beverage prepared by 60 of the city's top chefs and 30 beverage purveyors. The event was hosted by Bob Blumer, creator and host of Food Network Canada's Glutton for Punishment and Surreal Gourmet and was presented by The Daniels Corporation for the 16th consecutive year.

Toronto Taste attracted culinary personalities from across the country, including, Food Network Canada personalities Celebrity Chef Roger Mooking (Everyday Exotic), Michael Smith (Chef at Home, Chef at Large, Chef Abroad) and Mark McEwan (Top Chef Canada, The Heat). Dishes were also prepared by acclaimed chefs such as J.P. Challet (Ici Bistro), Scott Conant (24 Hour Restaurant Battle, Scarpetta), Donna Dooher (Mildred's Temple Kitchen), Dufflet Rosenberg (Dufflet Pastries), Chris McDonald (Cava), Rob Gentile (Buca), David Lee (Nota Bene) and many more talented chefs and beverage purveyors.

In addition to ticket sales, funds were raised through a variety of auctions [silent, fine wine and live] and a raffle draw that yielded the opportunity to win a Fiat 500 Sport, donated by Chrysler Canada. In total, approximately $300,000 was raised, which will enable Second Harvest to provide 600,000 healthy meals for Torontonians in need.

The Toronto Taste online auction runs until June 22nd. Browse and bid on exciting items by visiting www.torontotaste.ca.

photos from last night

Top: grazing at the Dufflet table, trying to choose between Coconut Dacquoise, Vanilla Verrine and Small Indulgences Chocolate Nutt-E.

Bottom: Dufflet Rosenberg is a master taster, seen sampling the doughnut with a ricotta filling and candied orange from Panagea Restaurant. Delish!

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toronto taste, hug a chef

Toronto Taste takes place this Sunday, June 12th at 6:30pm, indoors and outdoors at the Royal Ontario Museum. (Bloor St W and Queen's Park).

The hottest culinary event of the year, Toronto Taste takes you gastronomic tour of 60 of Toronto’s top chefs (including Dufflet Rosenberg) as well as 30 premium beverage purveyors. All these fabulous creative folks come together to celebrate their love of food and support Second Harvest (and to hear you speak with your mouth full).
 

Be sure to visit the Dufflet Pastries table where we will be serving ... 
 
Super Vanilla Verrines (white chocolate, mascarpone and vanilla bean) 

and  

Coconut Lemon Dacquoises (coconut meringue and lemon buttercream)

Yes, I said coconut.

For ticket information, please visit http://www.torontotaste.ca/

For more info on the good work done by Second Harvest, visit http://www.secondharvest.ca/
and follow @2ndHarvestTO on Twitter!
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talking about taste ...

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Sunday's 20th annual Toronto Taste 2010 benefit blended delicious foods + bevvies with new + old friends in a drive to raise funds to support Second Harvest.

Dufflet Pastries has been one of the event's food sponsors right from the start and this year's dessert offering was a (very popular!) mini Strawberry Dacquoise with Cocoa Hazelnut Meringue. The Dufflet table was manned by Dufflet Rosenberg and Heather Chu (Dufflet Small Indulgences brand manager).

Part of the fun (asides from the constant noshing) is meeting other chefs ... and fun photo ops! Here's The Queen of Cake standing next to (or should I say, kinda under?) Michael Smith (Canadian chef and writer, host of a number of shows that have appeared on the Food Network Canada).

For more information on donating to Second Harvest, please visit www.torontotaste.ca

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top tier prize winner!

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Congratulations to Gillian Spergel and Jordan Goldblatt winners of our Did Dufflet Make Your Wedding Cake? photo contest.

We received photos from over 100 couples (some of you sending in multiple versions of your lovely Dufflet wedding cakes) and each couple's name went into the basket that Dufflet Rosenberg drew from to choose the winner.

Gillian & Jordan will receive a sweet re-creation of the top tier of their wedding cake (I think they're waiting for their anniversary later this summer) Here's what their original wedding day cake looked like ...

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house & home & cake!

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The May issue of Canadian House & Home is on newstands now, and yes that's Dufflet's home on the cover! 

Designed by Martin Kohn (Kohn Shnier Architects ), Dufflet & Martin's home swings wide open for easy indoor-outdoor entertaining. Also included in the magazine are 3 new recipes perfect for summer get-togethers!

And be sure to check out House & Home online for 3 bonus Dufflet dessert recipes:

~ Lemon Bars
~ White Chocolate Tarts With Berries
~ Pecan Roulade With Lemon Mascarpone Cream 

Home SWEET Home indeed!

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where were you in '82?

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Dufflet Downtown (at 787 Queen St. W.) celebrates 28 sweet years on Saturday January 23 with an anniversary cake and a DuffClub members-only contest!

Not a DuffClub Member yet? You can sign up at any of our 3 cafes, or buy clicking the DuffClub link on our website.

And keep your eyes open for more special events as 2010 marks 35 years since Dufflet Rosenberg began baking for the masses from her home kitchen.