Tour de Dufflet: December 2009

Wednesday, December 30, 2009

20...10...3-2-1 happy new year!

The big night is almost here (can you believe how quickly 2009 sped by?) ... for those who choose to "stay in" and entertain at home, may we suggest a few mini's from Dufflet to sweetly slide into the new year?

~ Baby Truffle Cake: Chocolate soufflé cake layered with creamy chocolate mousse; finished with a chocolate ruffle and a dusting of edible gold. Size: 2.5" (wheat free, gluten free) 

~ Tiramisu Mini: Ladyfinger sponge cake soaked in coffee liqueur syrup enrobes brandied mascarpone; topped with chocolate shavings and cocoa dust. Size: 2.5"

~ Molten Double Chocolate Mini: Individual chocolate ganache molten cakes - just warm and serve!  (Microwave: Remove from tin-foil. Place face-down on microwave safe plate. Heat High for 20 seconds).  Size: 2.5"

Monday, December 21, 2009

baby buches beat the blahs


The last couple of days before Christmas are always super busy - and this year even more so! Last Saturday had record line-ups in our stores with folks stocking up on the sweet stuff for weekend parties. Those of you who've already pre-ordered your holiday cakes for Christmas Eve and New Year's Eve are the ones we love the most. Why? Because no one wants to see SAD FACES on either Eve when we've sold out of something you had your heart set on (but forgot to pre-order). SAD FACES make us FEEL SAD :(

All of our Holiday items will be available up until New Year's Eve, including Dufflet's perfect little logs, our mini Bûche De Noël in Hazelnut or Chocolate Caramel.

Has anyone seen the current issue of Wedding Essentials yet? Please turn to page B50 and feast your eyes on the lovely Dufflet wedding cake photo there! Yes, this is a real cake served by a real bride (not a fancy photoshoot dummy). Beautiful ...


Wednesday, December 16, 2009

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:

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)


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


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.

Friday, December 11, 2009

roots canada just got sweeter!


The beautiful Roots store at 100 Bloor Street West (near Bay St.) just got a little sweeter! 

This weekend (Fri/Sat/Sun) and next weekend (Dec 18-20) take a sweet break at the mini-Dufflet cafe on the 2nd floor. Here's Dufflet Retail Manager Nedra serving up the sweet stuff earlier today.

Also, keep your eyes open for pretty seasonal tins of Dufflet's Maple Shortbread and Crackle™ packed and sold exclusively by Roots across Canada ... cute nostalgia tin is cute! For more info visit


let us eat cake ... and by "us", i mean "me"

Some get to test cars, airplanes or apps ... I get to test CAKE! Dufflet Rosenberg is constantly experimenting with new recipes and in the course of planning for new desserts to coincide with our monthly seasonal product newsletters, she asks us "what do you think?" 

Thinking about (and tasting) cake is serious business, but it is a chore I am willing to shoulder in an effort to offer to you (dear customer) the BEST CAKE ever! Here's what a slice of "test" Maple Spice Bundt looks like ... don't know if it will be added to production in the new year, but believe me when I say it tastes wonderful!

Dufflet was a guest judge earlier today at George Brown College's annual Gingerbread House contest (for students in their baking program) ... here are a couple of snaps via her Blackberry:

Hanukkah begins at sundown tonight with the first candle lighting ... we wish everyone a safe and joyful Chanukah with family, friends (and cake!)


Tuesday, December 1, 2009

but brownies ARE a comfort food


Welcome to December and things just got a little chillier ... so let us tempt you with a nice warm latte paired with Dufflet's Iced Brownie or Kahlua Toffee Bar. Makes you feel warmer just looking at the picture, y/y?

Please remember that today (Dec 1) is International Aids Day ... red ribbons are available throughout downtown Toronto. Twitter tweeters, if you add #Red to your message your tweet will show in RED! Please also visit to find out how you can help.

If you're on Twitter, be sure to follow Dufflet Rosenberg @dufflet, Small Indulgences @dufflet_SI and our cafes @tourdedufflet

Be sweet to each other!