#gocanada #van2010 #eatmorebrownies

The 2010 Winter Games are coming to an end this weekend, and what a GAME ON Olympics it has been so far!

Although none of us here at Dufflet Pastries were able to make the trip to Vancouver to enjoy the events in person, one of our favourite customers, Wendy Battler from Waterloo, sent us these photos she took earlier this week when she toured Ontario House.

Top to bottom:

Interactive screen behind the bar/lounge at Ontario House where customers noshed on Dufflet's Iced Brownies and Kahlua Toffee Bars along with other Ontario made gourmet foods and bevvies while playing 4D games or enjoying live music performances.

Serving it up sweet outside Ontario House - Vancouver weather was BLISS for folks walking from pavilion to pavilion.

Sponsor displays inside Ontario House add a homey touch; one of the posters shows Grace, Dufflet's head decorator, adding the finishing touches to a wedding cake.

We are super proud of our athletes and congratulate them whole-heartedly! For a list of Canada's medals won to date, check out CTV http://www.ctvolympics.ca/team-canada/medals/index.html


EAT MORE CAKE ... WIN MORE GOLD ... LET YOUR BEER SEE SOME ICE-TIME!

it's never too early for CAKE!

Holiday treats on Canada AM: Dufflet Rosenberg, Dufflet Pastries

The Queen of Cake shows viewers how to sweeten up some old dessert recipes and break out a few new ones. View the video here: http://watch.ctv.ca/news/top-picks/holiday-treats/#clip247064

To make gold painted leaves (like those on Dufflet's Hazelnut Bûche De Noël) ... Roll out white chocolate plastique and cut out shape > press shape between molds to get "leaf veins" > brush shape with edible gold dust > bend cut-out to shape ... it's just like playing with Play-Doh (but tastes better!)


Chocolate Plastique (chocolate modeling dough)

Ingredients:

12 ozw semi sweet chocolate or white chocolate, broken into small chunks
1/3 cup corn syrup

Method:

Melt chocolate in a double boiler set over simmering water.  Remove from heat and cool to lukewarm.  Add the corn syrup and stir well, scraping down the sides of the bowl.  The chocolate will begin to thicken, with a dull appearance. Scrape the mixture onto plastic wrap and press ½” thick.  Seal and let rest at room temperature for 6 hours, or refrigerate until firm about 2 hours.

Remove from plastic wrap and knead briefly until soft and easy to roll. If refrigerated, leave at room temperature for 1 hour before using. To make leaves, dust work surface with either cocoa for dark leaves or icing sugar for white leaves. Roll out paste until 1/8” thick. Cut out shapes with leaf cutter. Dust with gold.

Alternatively, knead small piece of dough and run through a pasta roller on the widest setting. Note that scraps can be rewrapped and reworked by kneading. If cold, place very briefly in microwave to soften.

PS/ Edible gold dust is available at Dufflet's cafés or baking specialty stores.