Name: Bake With Anna Olson
Uploaded: 2024-03-19T23:30:33.000Z
Description: Anna Olson, an acclaimed pastry chef, brings viewers into her kitchen for some delicious cooking lessons. From delicious doughs, to delectable cakes, and more, learn how to make meals like you've never seen before!

Anna Olson, an acclaimed pastry chef, brings viewers into her kitchen for some delicious cooking lessons. From delicious doughs, to delectable cakes, and more, learn how to make meals like you've never seen before!

Boat Rocker

In this episode, Anna shows viewers the basics on working with a standard in a baker's kitchen, tender tart dough, more commonly referred to in the baking world as pâte sablée.

Pâte Sablée

Light and airy, chiffon cakes combine the richness of a butter cake with the light spring of a sponge cake and they are the foundation for many favorite desserts.

Chiffon Cake

Puff pastry is a key element in any French bakery and in this episode, Anna teaches viewers everything they need to know about puff pastry.

Puff Pastry

Anna teaches viewers how to make cupcakes in a variety of styles and flavours, everything from simple vanilla to decadent edible works of cupcake art.

Cupcakes

Crème brûlée is a classic bistro dish of smooth custard with a caramelized sugar topping-an important dessert for pastry chefs to master.

Crème Brûlée

There are few things more rewarding than a freshly baked pie. In this episode Anna shares her secrets and techniques to making the perfect pie dough

Pie Dough

Anna starts by teaching viewers the fundamentals of chocolate cake when she prepares a Classic Devil's Food Cake.

Chocolate Cake

In this episode Anna shares her secrets for making perfect French meringues.

French Meringue

In this episode, she shows how to perfect this thick, rich custard filling to create delicious, versatile and delicate cakes and pastries.

Pastry Cream

Anna starts with the fundamentals and teaches viewers a basic choux paste and makes simple sugar-dusted Crullers.

Choux Paste (Cream Puff Dough)

Croissants have long been staples of French bakeries and patisseries but home cooks can make them too. In this episode, Anna gives a lesson on to how to bake them like a pastry chef

Croissant Dough

Anna starts with a Classic Raspberry Jelly Roll and then moves on to a recipe that is a little more complex-Tart Lemon Roulade.

Jelly Roll Cake

Anna knows that a great cheesecake is a restaurant favorite, and in this episode she shares her secrets for creating this delicious smooth and rich dessert.

Cheesecake

Chocolate Ganache-sounds fancy, doesn't it? It's simply a mixture of chocolate and cream and it's delicious! Anna starts with a simple ganache and makes Individual Ganache Tarts.

Chocolate Ganache

Anna starts by showing viewers how to make these light and spongy biscuits and dips them in chocolate to create Chocolate Dipped Ladyfingers.

Lady Fingers

A sandwich cookie is a cookie with a surprise-something delicious waiting in the middle. Anna bakes an assortment of sandwich cookies in this episode and shares some of her trade secrets.

Sandwich Cookies

Squares are so versatile with a flavour to suit every taste. In this episode, Anna shares her secrets on how to make her favourites. She begins with a rich and delicious classic: Fudge Brownies.

Squares

Anna starts by teaching viewers how to make basic chocolate pastry dough and turning it into Chocolate Slice Cookies.

Chocolate Pastry

In this episode of Bake with Anna Olson Anna shares her favorite shortcake desserts featuring strawberries.

Shortcake

Strudel is a buttery pastry that is a bakery staple. Anna starts with a basic strudel made from thin sheets of dough, rolled up with filling and baked to perfection in her Caramel Apple Jalousie.

Strudel

Pound cakes are wonderfully rich, moist and buttery with a lovely golden brown crust. In this episode of Bake with Anna Olson Anna starts with a favorite, Classic Lemon Pound Cake.

Pound Cake

Steamed puddings are restaurant favorites and Anna shows viewers how to make them at home like a pro.

Steamed Puddings

Brioche is a traditional French pastry. Anna begins showing viewers how to make a Classic Brioche.

Brioche

Anna starts with the classic favourite: Pineapple Upside Down Cake.

Upside Down Cake

Nut cakes range from easy little cakes to elaborate grand tortes. Anna shows viewers how to make a few cakes that she's just nuts about, desserts where nuts feature prominently in the recipe.

Nut Cakes

Anna starts with delicious Raspberry Clafoutis, a classic French dessert that uses ground almond as a base rather than a traditional tart pastry.

Flourless Pies & Tarts

Anna starts out preparing a basic Vanilla Spritz Shortbread by piping cookie dough through a cookie press, a great technique to give cookies a pretty shape.

Shortbread Cookies

Sticky buns are a bakery staple, made from yeast dough and baked with sweet, sticky ingredients. Starting with Classic Cinnamon Sticky Buns, Anna shares her trade secrets on baking the perfect bun.

Sticky Buns

Scones and biscuits are delicious treats that are prominently featured in almost every bakery. Anna begins by showing viewers a fundamental recipe for Basic Buttermilk Biscuits.

Scones & Biscuits

There are few things more comforting to the senses than a warm slice of freshly baked pie. Anna starts with a standard double crust pie dough and makes a classic 'Blue Ribbon' Apple Pie.

Fruit Pies

Rolls and buns are small little breads that are more decorative than a slice of loaf bread and come in countless styles and flavours. Anna starts with the basics: Classic Parker House Rolls.

Rolls & Buns

Anna starts at the beginning when she shares her recipe for basic Gingerbread Cut-out Cookies. Anna then prepares a moist and fragrant Classic Gingerbread Cake.

Gingerbread

Doughnuts are easy to find at doughnuts shops all over town, but they are also simple to make at home, and there is nothing as tasty as a homemade doughnut.

Doughnuts

Anna starts with the easiest chocolate to cook with and prepares a delicious Classic Dark Chocolate Mousse, still a hit on every French menu

Chocolate Mousse

There is nothing more relaxing than sitting in a cozy chair with mug of hot coffee and a delicious yet easy cake to go alongside. Anna begins with a basic coffee cake: Sour Cream Pecan Coffee Cake.

Coffee Cakes

Starting with a stovetop method to make British-style lemon curd, Anna creates a Lemon Whip with Berries.

Lemon Curd

In this episode, Anna presents different recipes and creates a variety of drop cookies and drop cookie-inspired desserts, popular with kids and grown-up kids!

Drop Cookies

Anna prepares a variety of cakes made with vegetables. Sweet, delicious and healthy, each has a unique texture and taste.

Veggie Cakes

Candied Orange Peel is delicious and versatile. Anna begins by candying orange peel and then turning it into a confection, Chocolate Dipped Orange Peel.

Candied Citrus Peel

Focaccia is traditional flat-style Italian bread that can be prepared sweet or savoury. Anna begins with basic focaccia dough and makes aromatic Rosemary Onion Focaccia.

Focaccia

Cobblers & crisps are the comfort food of the dessert world and they share a common presentation of crunchy topping baked over fruit. This episode will show the fundamentals of these 2 basic desserts.

Cobblers & Crisps

Danish Pastry falls into the same category as puff pastry and croissant dough called "laminated doughs". It has it's own technique to achieve a balance of a rich dough with a hint of flakiness.

Danishes

Light and airy, sponge cakes embody that great balance of technique and creativity and this lesson shows how limitless the options are.

Sponge Cakes

From the classic crunchy biscotti to a more tender version, everything you need to know about biscotti is explained.

Biscotti

In terms of technique, bars don't have technical qualifications that distinguish them from squares, but as a widely popular treat, there are many options to showcase.

Bars

Who doesn't love caramel? Learning to make a basic caramel opens the patisserie door to just so many desserts and delights, from classic to creative.

Caramel

Sugar pastry differs in texture and taste from a Sablée pastry and is equally valued in a pastry kitchen sugar.

Pate Sucreé (Sugar Pastry)

Marzipan is made simply from ground almonds mixed with sugar to achieve a paste, but it has so many uses in the dessert world.

Marzipan

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. This episode shows the many applications of this fundamental baking principle.

Italian Meringue

An icebox cookie must spend time chilling before it is sliced and baked, and this episode shows a number of traditional styles.

Icebox Cookies

This episode demonstrates the basic styles of buttercream frosting, but also the cake style that suit each type best.

Buttercream

Part of the French Petit Fours world, little cakes are truly something special. These individual, two-bite cakes are each baked in a particular pan, and have such an interesting story behind them.

Petit Fours

Flat breads are a common bread style around the world, with each culture having its own style. This episode showcases a number of the most popular or common flatbreads.

Flat Breads

This episode showcases the dough recipe that best suits savoury fillings, and adapts common pastry principles to achieve a flaky and tender savoury result.

Savoury Pies

This episode showcases some classic and contemporary cakes made using ingredients other than flour.

Flourless Cakes

Bagels and pretzels can be categorized under the same umbrella, since they share the common technique of being boiled before they are baked.

Bagels & Pretzels

Batter cookies start with a soft batter that is then shaped, piped or formed before baking, and are a classic part of a pastry chef's repertoire.

Batter Cookies

The principles behind the custard base and the baking technique demonstrate the versatility of this dessert style.

Bread Pudding

There's nothing trifling about a good trifle! To call a dessert a trifle it must have layers of cake, cream and fruit, and that leaves a lot of room for classic and creativity.

Trifle

This episode demonstrates the cake-like batter and how to achieve the best results - featuring some original as well as old-fashioned variations.

Cake Cookies

Muffins are a staple for mornings and snack breaks, and their small portioning make them an easy treat.

Muffins

We've covered muffins and coffee cakes, but there are many other pastries and breads to make us happy and go with our AM coffee.

Morning Treats

Waffles are definitely a part of a baker's repertoire and that woven waffles shape is now known the world around. Here we explore North American, Italian & Belgian styles of waffles.

Waffles

Fruit mousses are a staple in patisseries, and come in all sorts of colours and shapes. They can be a dessert on their own or part of a grand torte.

Fruit Mousse

Pastry chefs are responsible for making their own ice cream in restaurants, and our creativity can really shine through.

Ice Cream

We've covered French Meringue and Italian Meringue in previous seasons, so it's natural to include the third and final style here: Swiss.

Swiss Meringue

A pastry chef relies on jams and preserves to use as fillings for countless desserts. These recipes will give you the essentials behind making fruit preserves and also show you some classic uses.

Fruit Preserves

We've covered flourless cakes, pies & tarts so now some delicious flourless cookie recipes are in order.

Flourless Cookies

I am addicted to crackers - I always have a few styles on hand, and when made from scratch they are anything but ordinary!

Crackers

A basic English custard sauce is a familiar companion to plated cakes, tarts and other desserts, but it is also the foundation for other pastry chef creations.

Crème Anglaise

Making breakfast for guests often falls onto the shoulders of a restaurant pastry chef, so we become very comfortable with pancakes of all sorts. Here are some of may favourite styles and remember

Pancakes

Some may tremble at the thought of making soufflé, but her I will give you are the tips and tools you need to make a fluffy airy soufflé with utmost confidence

Souffles

A charlotte is a dessert with a cake exterior holding a fruit, mousse or other filling within (as opposed to layered). These look pretty from the outside, but reveal gorgeous fillings within.

Charlottes

Nothing beats the smell of fresh bread coming out of the oven and these rustic styles will have you running to the kitchen to bake.

Country Breads

Yay! Candy! A pastry kitchen can also include a confectionery, where candies are made. Here are some staples that every pastry chef learns to make.

Candy

Have a good repertoire of icings and glazes add flair and panache your cakes and cookies. Here we get a handle on the major styles and some delicious recipes where they are used.

Icings & Glazes

Loaf cakes share the characteristics of typically being baked in a loaf pan (but not exclusively)- they are moist and rich, but not as dense as a pound cake.

Loaf Cakes

One little word says so much! Sweet and decadent, fudge can be a candy or an element in a dessert

Fudge

The combination of a flavoured custard filling topped with whipped cream is as important as apple pie on a diner menu, and with good reason - they are sinfully delicious.

Crèamée

Like sweet quick breads, every baker at any level needs some good savoury quick breads they can make.

Savoury Breads

Chef Anna Olson bakes up some delicious tea cakes. These little teatime treats include scones, tea cookies and sweetie cakes-all small enough to fit on tea saucer.

Tea Cakes

Chef Anna Olson explores the world of sweet syrupy desserts. She demonstrates how makes classics from Quebec, Greece and Italy.

Syrupy Desserts

Chef Anna Olson shares her secret to silky, rich truffles. She uses the principles behind truffle making to create some decadent chocolate desserts.

Chocolate Truffles

Chef Anna Olson dives into the delicious world of savoury pastries. She bakes up Greek spanakopita, Argentine beef empanadas and Croatian cheese burek.

Savoury Pastries

Chef Anna Olson shows how to turn a bar or square into an elegant plated dessert and she bakes up three different and delicious styles.

Fancy Bars And Squares

Chef Anna Olson get nostalgic and bakes up some delicious turnovers. She starts simple and finishes up with a flaky spectacular treat.

Turnovers

Chef Anna Olson demonstrates the versatility of toffee. She uses the fundamentals of toffee to create three fabulous sweet treats.

Toffee

Chef Anna Olson explores the fundamentals of pudding. She then makes three different styles of pudding, including individual pudding tarts.

Puddings

Chef Anna Olson loves cheese bread. She bakes up three different and delicious styles proving cheese and bread are a match made in heaven.

Cheese Breads

Chef Anna Olson shares her three favourite recipes for no-bake treats. These are the perfect treats to whip up when you don't want to turn the oven on.

No-Bake Treats

Chef Anna Olson shares her favourite recipes for wholesome treats. From energy gems, to chocolate avocado mousse to skyr cheesecake, these treats are virtuous and delicious.

Wholesome Treats

Chef Anna Olson gets creative with Halloween baking. She conjures up three different spooky treats sure to please kids of all ages.

Halloween - Spooky Treats

Chef Anna Olson shares her secrets for the ultimate Halloween party desserts. These three desserts are so good they're scary.

Halloween - Party Desserts

Chef Anna Olson combines sweet and savoury to make three delicious desserts. She demonstrates when you put these two sensations together, it can be magic.

Sweet & Savoury

Chef Anna Olson bakes up three of her favourite warm desserts. These treats are perfect to serve when the air outside turns a bit chilly.

Warm Desserts

Chef Anna Olson shares some of her favourite recipes for festive cookies and treats. With Anna's help, you will be set for your next festive cookie exchange.

Festive Cookies & Treats

Chef Anna Olson proves the holiday season is the best time of year to bring out the impressive desserts, and she shares three of her all time favourite recipes.

Holiday Desserts

Chef Anna Olson explores the delicious world of lemon cakes. After chocolate and vanilla, lemon cakes are the most popular and Anna shares three delicious recipes.

Lemon Cakes

Chef Anna Olson loves the combination of nuts and cookies-they go hand in hand. She uses nuts to create three different and delicious styles of cookies.

Nut Cookies

Chef Anna Olson proves that frosting is the best part of a cake or cookie. She uses frosting in three different ways to make three spectacular desserts.

Bake With Anna Olson

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