How to make your fall baking a success with a top judge at a canadian baking show



One of the great joys in life is sharing food and drink with the people you love, especially in your own home. Accommodation, however, can also make you feel exhausted and exhausted! In our Come Over series, we invite hospitality experts to share their top tips, so you can focus on what matters most – having a good time.

The Great Canadian Baking Show returned last night for its fifth season on CBC and CBC Gem, so who better to discuss fall baking than Great Canadian Baking Show judge (and of course pastry chef!) Kyla Kennaley , who is currently in London, England, training apprentices in 5 star establishments. Here she shares her top baking tips (have fun, trust your instincts); the five tools every baker should have; her favorite fall recipe (bread pudding); and even manages to give a positive idea of ​​how quickly we get gel in Canada (hint: it has to do with apple pie).

What mistake do you see the bakers of The Great Canadian Baking Show making over and over again, and what advice would you have based on that?

“There are two things that often happen. The first is that people try to do too much in the allotted time; They come up with this plan which is so massive that even someone like me who is used to doing it full time is like, “Wow, this is ambitious. We say over and over, ‘Wow, that’s ambitious’, and what we really mean is,’Username having a hard time making it in four and a half hours, and you’re an amateur baker. So it’s trying to do something bigger than time allows, trying to do too much is the first. The second thing I see is that once you have a plan, don’t shy away from it and just trust your instincts. We see people suddenly start to change on the fly and you’re like, “Don’t trust your gut! If you know it works, do it; if this bread doesn’t look baked, let it finish baking. Don’t question yourself. It’s a lesson in life that I’m not always myself.

What are your best baking tips? whether measuring, cooking, ingredients or staying calm?

“Use the best ingredients you can afford because you are spending the time on it, so use the best you can afford. Have fun, which sometimes gets harder than you think. You come up with an idea and ‘Oh, I’m going to bake a cake for my partner, and then three hours later you’re like’ Ohhh ‘ [makes overwhelmed face] so just have fun. Remember that it will be better if you have fun making it. Then I would say, always sift your ingredients. It’s like on a very technical level and really remember, if it says cool the bowl, make sure the bowl is cooled properly. Do not rush. You can’t rush cooking. Make sure you follow all the steps diligently.

Do you like fall or winter baking? Is there something you always do?

“Apples after the first frost in Canada. A Northern Spy apple pie, when the apples are picked after the first frost, you can’t compare it to anything. We have the luxury of a first frost fairly early in Canada. What happens is they’re hit with a cold blast of dry air, so that just intensifies the flavors. That would be what I love about fall baking. Plus, it’s a great time of year to enjoy, like a bread pudding, with a rum sauce. I really like comfort baking. Bread pudding is such a good thing, and you can make it sort of, between sweet and savory like a brunch dish. You can add cheese to it and some fresh fruit, like berries, and then it’s kind of like that between sweet and salty, you can really play with something like a bread pudding.

Are there any baking trends that interest you right now?

It’s funny, because we’ve all been confined for so long that I feel like everyone is happy with the basics, like bread pudding. I see it’s as if the macaroon has become the new cupcake. I see very stylized versions, nice hand paintings on macaroons, things like that. When I look at this kind of cake decorating, it fascinates me. I try it, I am a bit new to this area. It’s almost like you have to take an oil painting class to decorate cakes, and it’s beautiful because it’s so tactile. So instead of gluing flowers, or making them with fondant, like we’ve been doing for a really long time, looking, if you take a palette knife, and work with it the same way you do. would do with an oil painting on a canvas and create this flower. For me, it’s a trend that I hope to stay because I think it’s such a tactile experience and the result is magnificent.

Kyla’s baking essentials

OxoOxo Whisk, $ 14,

buy now

“A real whip, a hand mixer, not a mechanical mixer. A good fort, so you can make whipped cream at home because there is nothing better than a homemade whipped cream and it’s really easy to do if you have a good whip.

misen panMisen Casserole, $ 109,

“You need a good heavy-bottomed pot to make rum sauce, you can make custard. Thus, it will not burn because it is double insulated. It’s a common thing, especially anything with milk and sugar in it, as soon as it starts to burn it’s very hard to cool it down quickly and you get that funny metallic taste.

buy now

AmazonAmazon Basics Bench Scraper, $ 10,

buy now

“You also need a bench scraper because if you’re making dough, it’s a great tool to have, and two are better than one.”

Bed, bath and beyondWells Wood Rolling Pin, $ 25,

buy now

“A good rolling pin, a heavy rolling pin is so essential. You really have to go to the stores and try them out until you find the right one for you because having a good rolling pin is really important.

Oggi Mixing Bowl 8 LOggi 8 L Mixing Bowl, $ 37,

buy now

“And a big bowl. It doesn’t have to be an expensive bowl, you don’t have to go to Mason Cash or Williams-Sonoma and buy something really fancy, just a large stainless steel bowl so you can leave your buns lift correctly.

Kyla Kennaley’s Bread Pudding with Chestnut Custard

“I love this recipe because I make it with chestnut cream, it’s sublime! It takes a basic bread pudding to another level with the velvety chestnut flavor. You can use oat milk instead of cream and milk for variety. I think fall is a great time of year for a casual mid-afternoon brunch, and it fits perfectly as a dessert or as part of the main offering!

The Great Canadian Pastry ShowKyla Kennaley’s Bread Pudding with Chestnut Custard.


Yield: about 6 servings

  • 4 eggs
  • 2 cups of 10% cream
  • 1 cup of milk
  • 1/3 cup chestnut cream or almond or cashew butter
  • 1 teaspoon of good quality pure vanilla
  • 1 loaf of egg bread
  • 1 teaspoon of cinnamon
  • 1/2 cup large oatmeal plus 1 tbsp for garnish


1. Preheat the oven to 375 F.
2. Beat the eggs with the cream, milk, maroon cream and vanilla in a large measuring cup. Put aside.
3. Cut the bread (with or without a crust, your choice) into bite-size pieces.
4. Combine bread with cinnamon and oats in a large airtight container.
5. Add the egg cream mixture to the bread and refrigerate for at least 1 hour (or overnight).
6. Transfer to jars, each filling a little more than 3/4 full. (The mixture won’t rise much and you want a little crust on top.) Top with additional oatmeal.
7. Bake for 35-45 minutes. The bread pudding should be golden on top, and a toothpick inserted in the center should come out clean and slightly damp.
8. Serve hot in jars with chestnut custard (see recipe below).
* Cooking time varies depending on the width of the mouth of the pot.

Chestnut custard

1 cup of 18% cream
4 egg yolks
2 tablespoons of chestnut cream
1 tsp of vanilla extract
1/4 cup white sugar


1. In a small, heavy saucepan (not aluminum), heat the cream until bubbles form around the edges.
2. While the cream is heating, whisk together the egg yolks, chestnut cream, vanilla and sugar in a large bowl until smooth. Slowly pour 1/2 cup of hot cream into the yolk mixture, whisking constantly. Gradually add the yolk mixture to the remaining cream, whisking constantly.
3. Continue cooking, stirring constantly, for about 5 minutes until the mixture coats the back of a spoon. You will know that the sauce has thickened enough if when you blow on the back of the spoon, it forms petals.

This article contains affiliate links, which means The Kit can earn a small commission if a reader clicks and makes a purchase. All of our journalism is independent and is in no way influenced by advertising. By clicking on an affiliate link, you agree to third-party cookies being installed. More information.



About Author

Comments are closed.