Bake

These light and tangy puffs are the perfect party appetizer.

Chef-caterer at Cornellier Traiteur in Montreal, Denise Cornellier just launched a series of cooking classes in her studio kitchen. The inspiration for the cabbage filling in this dish “comes from a meal I had at a restaurant in Paris 25 years ago.” It can be made ahead and reheated.

“You can’t really call these cookies, because they are as insubstantial as bridal veils. These delicate treats are great served with coffee.”

“One summer in Provence, I tasted fish topped with black-olive tapenade and wrapped in brik pastry, which is that wonderfully crisp, crepe-like North African pastry reminiscent of phyllo. I made the dish several times and in the end decided that I actually prefer green-olive tapenade to black, because it’s lighter and fruitier. And, frankly, I find the whole thing tastier and prettier without the pastry.”

“A puddingy slice of chocolate with the flavour intensity of a good truffle and just the right degree of wobble is a perfect pairing for a cookie crust. This is a sophisticated dessert to end a late-night dinner with friends.”