Kitchen Basics

Kitchen Basics

The Most Difficult Dishes to Master, From Croissants to Paella

Posted by Brent Furdyk. Last updated on January 26, 2021 by Food Network Canada Editors

With us all spending more time indoors these days, let's take a look at some of the most labour-intensive recipes that top chefs and bakers are required to master. From baked Alaskas and croissants to paella, mole and more — can you master these difficult dishes?

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  • Baked Alaskas
     
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    Baked Alaskas

    <p>Cold, creamy ice cream packed within a charred meringue crust ranks among the most decadent of desserts, while also ranking as one of the most difficult to prepare. Not only does this dish require baking a sponge cake and making from-scratch meringue, it also needs to be lit on fire. Here are some <a href="https://www.foodnetwork.ca/healthy-eating/photos/10-vegan-desserts-that-even-non-vegans-will-love/" rel="noopener" target="_blank">yummy vegan desserts</a>. </p> <p>Get the recipe for <strong><a href="https://www.foodnetwork.ca/baking/blog/chocolate-hazelnut-baked-alaskas/" rel="noopener" target="_blank">Mini Chocolate Hazelnut Baked Alaskas</a></strong></p>
  • Croissants
     
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    Croissants

    <p>Creating perfect <a href="https://www.foodnetwork.ca/everyday-cooking/photos/creative-recipes-with-croissants/#!croissant-french-toast-ree-drummond" rel="noopener" target="_blank">croissants</a> is a fairly involved process. The key is to not skimp on the butter and to ensure it's soft and malleable enough to be combined into the dough without melting it. This will result in croissants that are crispy, flaky and golden on the outside and soft and fluffy on the outside.</p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/almond-cheese-and-pain-au-chocolat-croissants/12546/" target="_blank" rel="noopener"><strong>Anna Olson's Almond, Cheese, and Pain Au Chocolat Croissants</strong></a></p>
  • Mole
     
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    Mole

    <p>Fans of this <a href="https://www.foodnetwork.ca/healthy-eating/photos/vegan-mexican-recipes/#!460x307-healthy-vegan-tacos" rel="noopener" target="_blank">Mexican favourite</a> are addicted to the spicy, often chocolaty sauce, which requires more than 20 ingredients including dried chilies, dried herbs, seeds, nuts, spices, bread, stock and of course, Mexican chocolate. The end result should be a rich, dark sauce that traditionally takes several days to prepare.</p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/mole-rojo/11790/" target="_blank" rel="noopener"><strong>Mole Rojo</strong></a></p>
  • Pad Thai
     
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    Pad Thai

    <p>A takeout classic, pad Thai is also one of the most complicated dishes in <a href="https://www.foodnetwork.ca/comfort-food/photos/thai-recipes-to-make-at-home/#!thai-style-satay-drumsticks" rel="noopener" target="_blank">Thai cuisine</a>. It requires split-second timing, lots of prep and the knowledge of the different cutting methods for each ingredient, while also mastering some fairly sophisticated flavour combinations.</p> <p>Get the recipe for <strong><a href="https://www.foodnetwork.ca/recipe/easy-pad-thai/13619/" rel="noopener" target="_blank">Easy Pad Thai</a></strong></p>
  • Gateau St. Honoré
     
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    Gateau St. Honoré

    <p>It shouldn't come as a surprise that this <a href="https://www.foodnetwork.ca/everyday-cooking/photos/french-recipes-inspired-julia-child/#!Buttermilk-crepes" rel="noopener" target="_blank">French</a> cake dedicated to the patron saint of bakers and pastry-makers is no walk in the park. The complicated recipe requires no less than four different pastry elements.</p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/gateau-st-honore/12606/" target="_blank" rel="noopener"><strong>Anna Olson's Gateau St. Honoré</strong></a></p>
  • Macarons
     
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    Macarons

    <p>These delightful French delicacies combining ground almonds and meringue are iconic, yet notoriously tricky to make — and that's because macarons are incredibly sensitive to moisture. Regulating moisture in the recipe is key, as is learning how to properly fold the ingredients into the mixture.</p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/macaron-tower/12657/" target="_blank" rel="noopener"><strong>Anna Olson's Macaron Tower</strong></a></p>
  • Paella
     
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    Paella

    <p>While the ingredients that can make up a paella are varying, the technique in creating this Spanish favourite is not. Mastering paella requires the right type of short-grain <a href="https://www.foodnetwork.ca/everyday-cooking/photos/easy-tasty-ways-use-leftover-rice/" rel="noopener" target="_blank">rice</a> that will continue to absorb the liquid even as the exterior is toasted to crunchy perfection while the result should be tender, not creamy.</p> <p>Get the recipe for <strong><a href="https://www.foodnetwork.ca/recipe/seafood-paella/15196/" rel="noopener" target="_blank">Seafood Paella</a></strong></p>
  • Beef Wellington
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    Beef Wellington

    <p>Working with puff pastry can be tricky enough, but combined with cooking a cut of beef tenderloin inside of it and the whole process becomes infinitely trickier. The tenderloin needs to be cooked to juicy perfection, while the puff pastry should be crispy and flaky — not a soggy mess — and will typically require a meat thermometer to ensure perfection.</p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/beef-wellington/15689/" target="_blank" rel="noopener"><strong>Beef Wellington</strong></a></p>
  • Salt-Crusted Fish
     Getty Images
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    Salt-Crusted Fish

    <p>Baking a whole fish packed within a thick coating of crusted salt will result in moist, tender fish that actually isn't salty — if done correctly, that is. If the salt-and-egg mixture isn't packed tightly enough, you risk salt leaching into the fish and you'll wind up with an unbearably salty dish that's utterly inedible. Here are our <a href="https://www.foodnetwork.ca/everyday-cooking/photos/top-seafood-forward-recipes-for-pescetarians/#!Grilled_Talapia2" rel="noopener" target="_blank">top seafood recipes</a>.</p> <p>Get the recipe for <a href="http://www.foodnetwork.ca/recipe/whole-fish-baked-in-a-salt-crust-with-chive-beurre-blanc/7259/" target="_blank" rel="noopener"><strong>Whole Fish Baked in a Salt Crust</strong></a></p>
  • Souffle
     
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    Souffle

    <p>There are plenty of things that can go wrong when attempting a souffle, as <a href="https://www.foodnetwork.ca/everyday-cooking/photos/genius-ways-leftover-egg-whites/" rel="noopener" target="_blank">egg whites</a> that aren't beaten enough will cause a fluffy, towering souffle to tip over. Even a tiny bit of egg yolk in the mixture can result in collapse; the protein molecules from the yolk will surround the air bubbles before they can grow large enough to cause the soufflé to rise.</p> <p>Get the recipe for <strong><a href="https://www.foodnetwork.ca/recipe/chocolate-souffles-with-salted-caramel-sauce/19251/" rel="noopener" target="_blank">Anna Olson's Chocolate Souffles With Salted Caramel Sauce</a></strong></p>
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