Sugar Glider Kitchen

Baking Fundamentals

Pistachio Torrone

A flavorful nougat, packed with pistachios. The perfect addition to any holiday.

Baking Fundamentals

Hand-Raised Hot Crust Pies

The perfect crust for savory, stand-alone pies.

Baking Fundamentals

Paris-Brest

A French classic that's full of texture and hazelnut goodness: nut topped choux pastry and creamy hazelnut mousseline!

Baking Fundamentals

Pistachio-Raspberry Vacherin

Crisp, yet tender pistachio shell with a luxurious raspberry ganache filling.

Baking Fundamentals

Bienenstich

A German classic made even better with fall flavors.

Baking Fundamentals

G Dough Shapes and Filling ideas!

Use the G Dough for all manner of yumminess! From Cheese Danish to Bacon Jam appetizers to a tomato and artichoke tart!

Baking Fundamentals

Croissant Suprême with "G Dough"

A viral croissant sensation. A dough that will blow your mind.

Baking Fundamentals

Tomato Tart

A tomato sandwich but large enough to share with a crowd. Summer at its finest.

Baking Fundamentals

PIneapple Upside Down Cake

An American classic, perfect for summer!

Baking Fundamentals

Traditional Apple Pie

Simple and delicious, the perfect traditional American apple pie.

Baking Fundamentals

Philadelphia Style Vanilla Ice Cream

Creamy. Quick. And perfect for topping an apple pie (because that's the law in Vermont).

Baking Fundamentals

Burnt Basque Cheesecake

Simple. Delicious. Gluten free.

Baking Fundamentals

Rhubarb Pâte de Fruits

Using pectin and rhubarb in season to set a delicious and elegant candy, Pâte de Fruit.

Baking Fundamentals

Erdbeerkuchen

Delicate sponge base. Luscious pastry cream middle. Ruby hued strawberries on top, covered with a shiny, pastry shop worthy glaze. It's the German strawberry cake of your dreams.

Baking Fundamentals

Flower Pavlova

Flower Pavlova! A showstopper and individual desserts in one! Crisp and tender meringue filled with creamy and tart key lime cream and topped with luscious whipped cream.

Baking Fundamentals

Scones & Clotted Cream

Tender scones and luscious clotted cream make for the perfect cream tea.

Baking Fundamentals

Mocha Mille Feuille

Flaky layers of cocoa inverse puff layered with creamy, espresso laced diplomat cream

Baking Fundamentals

Gluten Free Springtime Quiche

Gluten Free and ready for spring! A quiche that's flavorful and beautiful.

Baking Fundamentals

The "G" Rose Cookie

From the perfect butter cookie to the perfect royal icing. The cookie world is your oyster.

Baking Fundamentals

Apple Strudel!

Flaky and full of flavor, apple strudel is a joy to make and share.

Baking Fundamentals

Gâteau Concorde

Simple, elegant, and oh so chocolatey.

Baking Fundamentals

Raspberry-Almond Layered Tart

A tart that's as delicious as it is tall. Layers of almond frangipane, raspberry cremeux, and a lightly tart luscious whipped cream topping with fresh raspberries make for a celebration treat to remember.

Baking Fundamentals

Galette des Rois

You don't have to travel to France in January to get a taste of this delicacy because you can make this flaky, almondy beauty at home!

Baking Fundamentals

Sugared Almonds

The perfect, sweet and spicy snack.

Baking Fundamentals

Stardust Caramel Chocolates

Learn to create the ultimate chocolate bonbon, with a beautifully tempered outer shell and soft caramel filling. Plus gold. Gold always makes things better.

Baking Fundamentals

Cinnamon Bun Cruffins

Part croissant. Part cinnamon roll. A little bit of muffin thrown in and you get delicious.

Baking Fundamentals

Pumpkin-Mandarin Orange Cream Tart

Crisp, lightly sweet crust meets creamy pumpkin filling laced with a hint of bright mandarin orange. And the texture...a dream! So silky. So smooth. It's the perfect marriage of deliciousness.

Baking Fundamentals

Croissant

Flaky. Buttery. Delicious.

Baking Fundamentals

Rolling Dough 101

Baking Fundamentals

Commercial Yeast 101

A primer on yeast in anticipation of our yeasted breads series coming up!

Baking Fundamentals

Apple Cider Caramel and Vanilla Cream Fondant Swirls

A sweet treat beloved by adults and kids and a perfect host/hostess gift!

Baking Fundamentals

French Crullers!

Delicious. Elegant. Simple.

Baking Fundamentals

Linzertorte

An elegant and simple tart from my family to yours.

Baking Fundamentals

Garden Focaccia

An incredibly simple bread formula that turns out fabulously flavorful bread and serves as the foundation for a lesson on baker's percentages, hydration, and autolyse.

Baking Fundamentals

Creamsicle Zebra Cheesecake

A perfect New York style cheesecake with a buttery shortbread crust and a decadent creamsicle filling.

Baking Fundamentals

Ube-Coconut Charlotte

A delicious summer show stopper of a dessert: Luscious Ube chiffon paired with creamy coconut chiboust. Do it all or choose the elements you want play with.

Baking Fundamentals

Apple Crumble Tart with Brown Sugar/Brown Butter Ice Cream

Buttery. Creamy. Tart. This tart and ice cream have it all.

Baking Fundamentals

Strawberry Mousse Cake with Sablé Breton Base

Creamy strawberry mousse using gelatin to set with a buttery, soft sablé breton base.

Baking Fundamentals

Toffee

Baking Fundamentals

Gelatin Introduction: Marshmallows

Springy, soft, and marshmallowy heaven.

Baking Fundamentals

Pistachio Dacquoise Ice Cream Cake

Crisp layers of pistachio dacquoise, luscious and fruity strawberry/ice cream filling, and an elegant mascarpone/whipped cream topping make this a stand out ice cream cake worthy of a celebration.

Baking Fundamentals

Strawberry-Rhubarb Ice Cream!

Fruity. Creamy. Amazing.

Baking Fundamentals

Potato Buns

Soft potato buns. Tender as can be but hearty enough for anything that comes off the grill.

Baking Fundamentals

G's Pasta Dough (and Tortelloni)

Gesine's supple, tasty, and beautiful pasta dough recipe along with a 4 cheese filling.

Baking Fundamentals

Cut Caramels

Baking

Banana Cream Pie

Learn to make a creamy, super banana-y cream pie with tips for baking a bottom crust to perfection.

Baking Fundamentals

Introduction to Tempering Chocolate

Baking Fundamentals

cheese straws with blitz puff pastry

Cheesy. Flaky. Delicious. Using G's famous blitz puff, make crispy and cheesy cheese straws in a flash.

Baking Fundamentals

Wild Blueberry Pie with a Super Flaky Crust

The flakiest, most tender pie crust is in reach. And filled with tiny, sweet blueberries? This pie can't be beat.

Pastry

Lemon Tart

Baking Fundamentals

G's Favorite Pizza Dough

Learn how to make a thin, stretchy, and gorgeous pizza dough.

Baking

Patterned Swiss Roll

A bouncy and delicious cake, filled with creamy and fruity goodness, and decorated with gorgeous designs that you can customize for any occasion.

Baking Fundamentals

G's Favorite Baking Things

Baking equipment Gesine can't live without.

Baking Fundamentals, Baking, Pastry

Chocolate-Caramel Éclair

The quintessential French treat made with caramel pastry cream filling and a luscious chocolate ganache.

Baking Fundamentals

Pâte à Choux

Learn the secrets to Pâte à Choux and make the perfect little sweet treat that showcases the delights of Choux and pastry cream.

Baking Fundamentals

Pastry Cream

Learn 2 ways to make one of the foundational creams/custards in the pastry world.

Baking, Pastry

Macaron!

Master the macaron from start to finish.

Quick Tips

Wrapping Swiss Buttercream Around a Cake

Baking Fundamentals

Swiss Meringue Buttercream

Baking

Maple Soufflé Cheesecake

Using the French meringue technique, lighten cheesecake into a cloud of deliciousness with maple bringing warmth and depth of flavor.

Baking Fundamentals

Meringue: French, Swiss, and Italian

A foundational course on meringue with detailed information on the delicious science behind meringue. You'll find step by step tutorials on how to perfect the three kinds of meringue: French, Swiss, and Italian.

Baking Fundamentals

Baking Mixing Methods

Learn the four mixing methods that are the backbone of baking.

Quick Tips

A Bit About Chocolate (with a ganache tutorial)

Confused about different types of chocolate? Need a quick lesson on the difference between natural and Dutched cocoa? Hankering for the ultimate chocolate frosting that's just two ingredients (aka ganache)? This quick video is for you.

Quick Tips

A Bit about Flour

Protein percentages, gluten development, bleached vs unbleached: your burning flour questions are answered in this video.

Quick Tips

How to Use a Scale (and why you should)

For the very best baking results, professionals weigh out their ingredients. Gesine will convince you that scales aren't just for the pros and are a game changer for home bakers.