La repostería de Anna Olson

Chocolate cake is a favourite dessert for both young and old and an essential element in any bakery. Anna starts by teaching viewers the fundamentals of chocolate cake when she prepares a Classic Devil’s Food Cake. [Food Network]

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. Anna starts with a basic chiffon cake.[Food Network]

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. [Food Network]

Anna knows that all great pastry chefs have a recipe for pastry cream in their repertoire and, in this episode, she shows how to perfect this thick, rich custard filling to create delicious, versatile and delicate cakes.[Food Network]

Cupcakes are a pop culture phenomenon with countless bakeries devoted to them. Anna teaches viewers how to make a variety of styles and flavours, everything from simple vanilla to decadent edible works of cupcake art. [Food Network]

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. [Food Network]

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. [Food Network]

In this episode Anna shares her secrets for making perfect French meringues. [Food Network]

Chocolate Ganache... sounds fancy, doesn’t it? It’s simply a mixture of chocolate and cream and it’s delicious! Ganache is used as a base for truffles and fillings for tarts, cookies and cakes. [Food Network]

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.[Food Network]

Crème brûlée is a classic bistro dish of smooth custard with a caramelized sugar topping; an important dessert for pastry chefs to master. [Food Network]

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.[Food Network]

Jelly roll cakes range from straightforward tea time sweets to elaborate decadent desserts. Anna starts with a classic recipe and then moves on to some that are more complex.[Food Network]

Choux Paste, also known as pâte a choux or cream puff dough, is a wonderful airy pastry that can be used in countless ways to prepare cream-filled desserts. Anna starts with the fundamentals and teaches the basics.[Food Network]

Part cake, part cookie, ladyfingers are extremely versatile in the pastry kitchen. Anna shows viewers how to make these light and spongy biscuits.[Food Network]

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. [Food Network]

Squares are so versatile with a flavour to suit every taste. In this episode, Anna shares her secrets on how to make her favourites. [Food Network]

Chocolate pastry is a buttery, rich and crispy base that is fundamental in a professional kitchen and an important element for the home cook too. Anna begins with some basics and then advances the lesson.[Food Network]

Part biscuit and part cake, shortcake is both casual and elegant and traditionally served split in half and filled and topped with fresh fruit and sweet cream. Anna shares her favorite strawberry shortcake desserts.[Food Network]

Strudel is a buttery pastry that is a bakery staple; layer upon layer of flaky goodness wrapped around a delicious filling. Anna starts with a basic strudel, moves up a level, and gets fancy.[Food Network]