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5 Quick and Easy Tips from 'School of Chocolate’s' Chef Amaury to Elevate Your Holiday Treats

5 Quick and Easy Tips from 'School of Chocolate’s' Chef Amaury to Elevate Your Holiday Treats

It wouldn’t be the holidays without a plate of warm, homemade treats to share with loved ones. To take your baking game from good to great this year, chef Amaury Guichon from School of Chocolate shares five quick and easy tips guaranteed to elevate your cookies and other baked goods to new levels. Follow them and you can’t go wrong.

1. To develop further the aroma from your dough (sable/crumble/cookies, etc.) you can roast and cool down your nut powder before incorporating it inside the dough.

 2. A key ingredient in pastry is vanilla. Once you’ve used the inside of the bean, dry the bean and grind it with a food processor. Then add it to granulated sugar (the bean is as flavourful as the little black seed inside). You now have your very own vanilla sugar that you can use as a substitute for regular sugar in your next recipe.

 3. If you are a fan of sugar cookies, to raise the overall quality of your dough, always make it the day before and keep it refrigerated overnight. All the dry ingredients will absorb the humidity and the dough will be more consistent during baking.

4. If you want to dust a thin layer of “snow” on your holiday creations, mix 1/4 cup of potato starch with 3/4 cup of icing sugar. The potato starch will help the sugar last longer without melting.

5. To top your holiday creation with the “perfect” whipped cream, follow the recipe below. The mascarpone will raise the amount of fat in the cream, making the sweet vanilla aroma more intense, and it will give you a perfect edge in your piping every single time.

Whipped Cream Recipe

  • 75g of mascarpone

  • 500g of heavy cream

  • 50g of vanilla sugar

  • 1 teaspoon of vanilla extract

School of Chocolate is now streaming on Netflix.