Related: Wall of Bakers: Meet the Cast
Christine is one of the most prominent food personalities in Canada and doesn’t need an introduction. And now, she’s a prominent face on the Wall of Chefs and Wall of Bakers series – a fit she admits is perfect for where her talents lie.
“I love baking. I’ve loved it since I was a child, so “ was super excited that they invited me because I’m kind of the hybrid literally like I’m split down the middle in terms of my culinary knowledge.”
Christine says her favourite parts of the show include being able to observe the bakers’ processes and technique and to share a connection unique to the baking world.
“You know, baking is something that requires definitely more time to give you precision and to wow people. It was such a reciprocal kind of emotional connection, and I think that’s what’s magical about this show.”
Related: Wall of Bakers: Meet the Bakers
When not judging cooking and baking competition shows, Christine is busy entertaining viewers on her Youtube channel making some of her favourite recipes such as a super crispy apple pie and her family’s favourite Greek Easter Bread recipe.
“All of these recipes all have that sort of heartwarming connection to family, the emotional connection, the passing down [of the recipe]. So there is that emotion that’s embedded in every bite, I would say.”
For Wall of Bakers, she was happy to share her Espresso Chocolate Pots de Creme recipe. Watch and read below to see how the magic happens with only six ingredients.
Watch Wall of Bakers Mondays at 10PM ET/PT. Watch and stream all your favourite Food Network Canada shows through STACKTV, Corus Entertainment’s premium multi-channel streaming service, which is now available to Rogers Ignite TV and Ignite SmartStream customers, in addition to Amazon Prime Video subscribers.
Mix milk and cream in a pot and place over heat. Add in sugar and semi-sweet chocolate, stir continuously until all dissolve.
Separate 4 large eggs and whisk only the yolks. Temper the yolks, adding the hot milk and cream chocolate mixture to it, whisking it gently.
Preheat oven at 325 F.
Fill a water bath and place pots in it with mixture inside. Cover with foil. Place in the oven and bake for about an hour.
Cool ready pots in the fridge for a few hours. Garnish with whip cream and dust with a little cocoa. Espresso bean on top is optional.