Bake With Anna Olson

Season 2
21:14

Season 2, Episode 10 - Icebox Cookies

4.0 0 x
Icebox cookies came into fashion in the early 1900's, when iceboxes were used to keep food chilled, and are still as popular as ever. An icebox cookie must spend time chilling before it is sliced and baked. Anna shows a number of traditional styles.
21:05

Season 2, Episode 9 - Italian Meringue

4.0 1 x
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. Anna shows the many applications of this fundamental baking principle.
21:04

Season 2, Episode 8 - Marzipan

3.0 0 x
Marzipan is made simply from ground almonds mixed with sugar to achieve a paste, but it has so many uses in the dessert world. Anna showcases marzipan from its fundamental creation to its many uses.
21:04

Season 2, Episode 7 - Pate Sucree

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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 ...
21:14

Season 2, Episode 6 - Caramel

3.0 2 x
Who doesn’t love caramel? Learning to make a basic caramel opens the patisserie door to so many desserts and delights, from classic to creative.
21:14

Season 2, Episode 5 - Bars

3.0 2 x
Anna showcases a number of her favourite recipes for the widely popular baked treat - the bar, from a simple one-bowl granola bar recipe to a distinctly Canadian Nanaimo bar.
21:14

Season 2, Episode 4 - Biscotti

4.0 2 x
Anna shares her recipes for biscotti, which translates from Italian to mean twice baked. From classic, crunchy biscotti to a more tender version, along with a cross application, Anna shares everything you need to know.
21:14

Season 2, Episode 3 - Flourless Cakes

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Anna showcases some classic and contemporary cakes made using ingredients other than flour, and with that comes the lesson in how to achieve delicate and moist cakes made without wheat flour.
21:14

Season 2, Episode 2 - Danishes

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Danish pastry falls into the same category as puff pastry and croissant dough called 'laminated doughs'. Anna shares her techniques to achieving a balance of a rich dough with a hint of flakiness with her danish recipes.
21:14

Season 2, Episode 1 - Cobblers And Crisps

4.0 5 x
Cobblers and crisps are the comfort food of the dessert world, and they share a common presentation of crunchy topping baked over fruit. Anna shows the fundamentals of these two basic desserts, then demonstrate how a pastry can advance them into something more suited to fine dining.
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