Karine Moulin, pastry chef for Hotel Arts, Calgary, and Top Chef Canada Season 4 contender.

What’s the secret to beautiful baked goods?“To be a great pastry chef, you have to be versatile and you have to be creative. I love working with pastry; it brings a smile to people’s faces. You’ve got to avoid over-mixing—the less you handle things, the better—and make sure to immerse fresh eggs in warm water for five minutes before you incorporate them into your batter. This raises the internal temperature, which helps the white and yolk combine more easily so you get a lighter, fluffier final product.”

Catch the finale of Top Chef Canada Monday, May 12, on the Food Network.