{Lemon Madeleines} – Madlene cu lamaie


Madeleines are tiny cake-like cookies with a distinctive shell shape. They’ve been given this name by king Louis XV to honor his father in-law’s cook Madeleine Paulmier. Louis taste these cookies at the Chateau Commercy in 1755, but it was his wife, Marie who introduced them to the court. Everyone loved them so they soon became the norm at Versailles. But they became famous years later when Marcel Proust described them in one of his books.

From In Remembrances of Things Past:

“…when one day in winter, on my return home, my mother, seeing that I was cold, offered me some tea, a thing I did not ordinarily take. I declined at first, and then, for no particular reson, changed my mind. She sent for one of those squat, plump little cakes called petites madeleines, which look as though they had been molded in the fluted valve of a scallop shell. And soon, mechanically, dispirited after a dreavy day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of a cake.

No sooner had the warm liquid mixed with the crumbs touched my palate than a shiver ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory – this new sensation having had the effect, which love has, of filling me with a precious essence; or rather this essence was not in me, it-was-me. I had ceased now to feel mediocre, contingent, mortal. When could it have come to me, this all-powerful joy?

I sensed that it was connected with the taste of the tea and the cake, but that it infinitely transcended those savors…”


Isn’t that a great way to describe the sensations of eating a piece of cake that totally blows your mind away and sets your world straight?!

Needless to say that this description was enough to make me wanna bake madeleines. And not just any recipe, but Gaston Lenotre’s failproof recipe! I’m gonna be honest and admit that I’ve been trying a few madeleine recipes over the last couple of months, but none seemed to have been worth being published on the blog…. until now! So I give you Lemon Madeleines – these tiny, golden brown, fragrant, fluffy, delicious cakelike cookies that couldn’t have come to a better time. Weather is changing here, it’s getting colder and my need of baking little treats is growing at a fast pace. I just feel like turning the oven on and warming the house up with little goodies to chew on! It’s pretty mesmerizing how our needs change with seasons and I just love how the ingredient list changes as well.

5.0 from 1 reviews
{Lemon Madeleines} - Madlene cu lamaie
Serves:: 30
  • 4 whole eggs
  • 180g white sugar
  • 1 teaspoon vanilla extract
  • 55g honey
  • 275g all-purpose flour
  • 15g baking powder
  • 2g salt
  • 225g butter, melted and chilled
  • 1 tablespoon lemon zest
  1. Sift the flour with salt and baking powder.
  2. Combine the eggs and sugar in a bowl and mix for 5 minutes or until double in volume.
  3. Stir in the vanilla then add the honey and mix for another 2 minutes.
  4. Add the flour and mix just until combined.
  5. Cover the bowl with plastic wrap and place in the fridge for 1 hour.
  6. Remove from the fridge and stir in the melted butter, gradually, and lemon zest.
  7. In the meantime, brush your madeleine pans with butter (even if you're using silicone pans I recommend greasing them because it yields a better crust)
  8. Spoon the batter in a pastry bag fitted with a round nozzle an pipe it into each cavity of your pans, filling them ¾.
  9. Bake in the preheated oven at 420F and bake for 7-8 minutes or until golden brown. Don't bake more than required as they tend to dry out!


Dincolo de nevoia de a manca pentru a supravietui ori transformarea acestei mancari in arta pura, dincolo de studiu si experimente exista anumite mancaruri/prajituri/ingrediente care ne trezesc amintiri, care declanseaza emotii ori ne induc anumite stari. Avem fiecare dintre noi gusturi pe care le asociem unor perioade din viata noastra, cel mai adesea copilaria. Fie ca e o paine abia scoasa din cuptor ori gustul de lapte praf ori ciocolata de casa sau tocanita de cartofi, aceste arome ne aduc in prim plan amintiri, ne intoarcem in timp si ne simtim din nou copii, retraim acele momente, ne intoarcem exact in acea zi ori in acel moment, simturile ne sunt inundate cu imagini, sunete, mirosuri.

Printr-o astfel de experienta au devenit si madlenele cunoscute, celebra fiind descrierea pe care Proust o face momentului in care gusta dintr-o madlena, cu toate ca la el madlena era mai degraba metafora si filosofie decat chimie si cofetarie: “Intr-o zi de iarna, intorcandu-ma acasa, mama, vazand ca imi este frig, imi propuse, importiva obiceiului meu, sa beau putin ceai. Am refuzat la inceput si, nu stiu de ce, m-am razgandit. E trimise dupa una din prajiturile scurte si durdulii numite madlene, care parca ar fi fost turnate in ghiocul scobit al unei scoici Saint-Jacques. Si curand, in mod masinal, coplesit de ziua mohorata si perspectiva trista a zilei de maine, am dus la gura o lingurita de ceai in care inmuiasem o bucata de madlena. Dar chiar in clipa in care inghititura amestecata cu firimiturile prajiturii imi atinsera cerul gurii, am tresarit, atent la lucrul extraordinar care se petrecea cu mine. O placere fermecatoare ma cuprinse, ma izolase, fara sa am notiunea ce o pricinuise. Si dintr-o data vicisitudinele vietii imi devenira indiferente, problemele sale inofensive, efemeritatea iluzorie – aceasta noua senzatie avusese efectul pe care iubirea il are, acela de a ma umple de esenta; sau mai degraba aceasta esenta nu era in mine, ci ma definea. Am incetat sa ma simt mediocru, contingent, muritor….. Am simtit ca totul era legat de gustul ceaiului si a madlenei, dar ca trecuse dincolo de aceasta limita de un infinit de ori. ”

Istoria madlenei insa nu incepe cu mult timp inainte de cartea lui Proust, undeva prin secolul al XVIII lea, in timpul regelui Ludovic al XV-lea. Se pare ca prajiturelele au aparut in oraselul francez Commercy si au fost cunoscute la curtea regala de Marie, sotia regelui.

Recunoasteti madlenele nu doar prin forma lor emblematica de scoica, ci si prin tehnica de realizare, fiind prajituri al caror aluat se lasa la odihnit in frigider, acest pas ajutandu-le sa formeze “perla” din scoica. Sunt prajituri-fursecuri care se coc rapid la temperatura inalta pentru a forma crusta si a ramane moi si pufoase la interior si vin intr-o multime de variante, de la cele simple la cele cu ciocolata, cu nuca, cu citrice ori in doua culori. Din pacate, nu sunt prajituri prea vizibile, cel putin nu la noi si nu prea le-am vazut prin cofetarii. Pe nedrept de altfel, caci sunt delicioase alaturi de o cana de ceai ori de lapte cald!

Reteta de astazi vine de la Gaston Lenotre, parintele cofetariei clasice, cel fara de care cofetaria nu ar fi ajuns la nivelul de arta la care e acum!

5.0 from 1 reviews
{Lemon Madeleines} - Madlene cu lamaie
Serves:: 30
  • 4 oau intregi
  • 180g zahar
  • 1 lingurita extract de vanilie
  • 55g miere
  • 275g faina alba
  • 15g praf de copt
  • 2g sare
  • 225g unt, topit si racit
  • 1 lingura coaja de lamaie
  1. Incepeti prin a cerne faina cu sarea si praful de copt.
  2. Combinati ouale si zaharul intr-un bol si mixati pana isi dubleaza volumul.
  3. Adaugati vanilia si mierea si mixati bine.
  4. Incorporati amestecul de faina apoi acoperiti vasul si dati la rece o ora.
  5. Dupa o ora, incorporati untul topit si racit, precum si coaja de lamaie.
  6. Puneti aluatul intr-un pos cu dui rotund apoi umpleti formele de madlene pe ¾. (va recomand sa ungeti formele cu unt, chiar daca sunt din silicon, intrucat crusta va fi mai buna).
  7. Coaceti in cuptorul preincalzit la 220C pentru 7-8 minute sau pana devin usor aurii, dar mare atentie sa nu le coaceti prea mult!



{How to Alter a Recipe – The Do’s and Don’ts} – Cum modificam o reteta

how to alter a recipe

You might notice two tendencies on my blog: one is using some basic, fail-proof recipes to create new ones and the second – trying new recipes, tweaking them, changing ingredients, flavors, spices. I love a challenge and sometimes I just go to the kitchen and say to myself that old recipes are boring, I need something new, I need something interesting, I need a challenge – and that is when I go online, find a dessert I like and 10 recipes for it then I compare their sugar content, fat content, the balance between dry and liquid ingredients and settle for a mix of all those recipes. If you are like me and love to just wonder around and read recipes then you know that most of them are set to fail from the start. I strongly believe that baking is not that scientific as some people claim, but it’s not as straight forward as savory cooking either and it does involve a bit of chemistry.

A baking recipe needs a balance in order to yield a great result and some recipes found online are set to never succeed considering that sometimes they have too much liquid or other times too much flour or sugar. I can usually tell just by reading the recipe if it’s going to work or not which is why I tend to create my own recipe for a dessert rather than use someone else’s. Plus, it is crucial where you get your recipes from – I tend to trust blogs and professionals more and avoid sites that receive recipes from their readers simply because they are rarely tested or who tested is not a professional and might not have ended up with the result it was supposed to, despite the good review.

But I also have a bunch of recipes that I always go back to, especially when my baking inspiration is on vacation and I have to bake something quick without wondering if it’s going to work or not. This usually happens for cake orders when the last thing I want is waste ingredients and time in case something goes wrong.

The do’s and don’ts of altering recipes in my opinion are as follow. Learn how to alter a recipe in these simple steps:

  • Start small – turning a cake recipe into a cookie recipe is not going to happen, not for a novice in the kitchen anyway. Just start with a recipe you’ve made countless times before and you it’s fail-proof. Just before altering the recipe, right down what you plan to do, the new ratio of ingredients and any other changes you plan to make because if it turns out great you want to save the recipe and not do it again from memory.
  • Start with flavors rather than messing with important ingredients, such as sugar, flour or fat. It depends on recipe though.. For cookies for instance, fat is very important if you want a crumbly, tender cookie, but for cakes, the dry-wet ingredients ratio is important. Disturbing this balance might turn into a fail cake so start with ingredients that don’t affect the structure. Nuts, fruits, flavors are a good start for altering recipes.
  • Make one change at a time – if you’re looking to design a good recipe, do it step by step, changing just one ingredient at a time. If you do too many changes, it will be hard to track down the one that worked and the one that didn’t. And remember to always right down what you did.
  • If you want to reduce a certain ingredient, start with only 10 or 15% and once you are happy with the result proceed to cutting down more and more. Be more careful with structural ingredients, such as sugar or fat. They play an important role in recipes like cookies and changing them might alter the final texture of the cookie.\
  • If you want to replace a certain ingredient, make sure that the substitute has the same consistency as the original ingredient. For instance, flour can be partially replaced with cornstarch or cocoa powder, but replacing it completely with any of them will yield a different result. Milk can be partially or completely replaced with water or almond/soy milk, but coconut milk is thicker than whole milk so additional water may be needed to thin it down. Buttermilk can be replaced with yogurt, but not with fresh cream because it has a higher fat content and it’s thicker. Butter can be replaced with vegetable fat or lard as long as they have the same fat content.
  • Be careful when replacing butter for oil – they have different consistencies and a different fat content. Plus, oil is liquid and asks for more dry ingredients, while butter doesn’t. The moment you add oil instead of butter, you might have to change the amount of flour too. Also, oil interact differently with ingredients like sugar or eggs.
  • If you’re trying to replace sugar with sweeteners, read carefully the instructions of the sweetener because some of them are much sweeter than sugar and the quantity used might need to be altered.
  • Replacing flours only works if you use similar substitutes in terms of consistency and texture. In sponge cakes, you can replace part of the flour with cornstarch or corn flour in order to obtain a fluffier, lighter cake. In other recipes, cocoa powder can be used as substitute. It gets more complicated when you want to replace wheat flour with gluten-free substitutes. Gluten has a huge role at bringing the dough or batter together, so once the gluten is removed, the dough will have a different texture and will bake differently too. In addition to this, each flour has its own properties and characteristics so make sure to study each of them and know them well. For instance, some gluten-free flours absorbs more liquid than wheat flour does and that means you will need to adjust the amount of wet ingredients in the recipe. And that is just one example to start with!
  • Congrats! You just made a new recipe from a old one or successfully combined two or more recipes into one! But don’t say you “created” a recipe. No, you reinterpreted a recipe, you tweaked it, you changed a few bits, yes, it turned out great more than once, but from there to recipe creator there is a long way. Most recipes don’t just come to someone’s mind, they take attention to details and proportions, they take a bit (more) chemistry, they take a certain understanding that not everyone can reach up to simply because it belongs to a certain part of the pastry world and it requires not only a lot of study, but also a lot of experience.


Cum Modificam o Reteta

Observati pe blogul meu doua tendinte cand vine vorba de retete: fie retete vechi in combinatii noi, fie doar retete noi. Trebuie sa spun ca nu-mi place sa ma repet cand vine vorba de retete, asa ca, exceptand cateva retete carora le raman fidela si pe care le am salvate intr-un carnetel, incerc mereu retete noi. Imi plac provocarile si retete complicate, acelea de care te plictisesti doar citindu-le, insa nici retele rapide nu sunt de evitat, caci nu mereu am timpul necesar pentru a petrece ore construind o reteta.

Modul in care ajung la o reteta e urmatorul: de obicei totul porneste de la o idee pe care fie o vad intr-o fotografie a unui desert, fie chiar intr-o reteta. Iau o coala de hartie si imi notez ideea apoi construiesc in jurul ei. Pentru un entremet, fac schite peste schite, caut combinatii de texturi si gusturi care sa se potriveasca, schimb si iar schimb pana imi place rezultatul final.

Din pacate, multe dintre retetele mai simple de tipul muffins, fursecuri, checuri, pe care le gasiti online sunt pure inventii ori gresite, de aceea tind sa dau credibilitate blogurilor, mai ales daca ele includ si fotografii si mai ales daca au fotografii pas cu pas ori sunt bloggeri cunoscuti, specialisti in domeniu. Evit siteurile gen colectii de retete unde toata lumea poate contribui cu o reteta fara a dovedi corectitudinea ei. Odata ce sunt multumita de reteta aleasa ma pun pe treaba si o incerc. Acum e proba – cateodata imi iese si reteta ajunge pe blog, alteori nu iese ce ma asteptam si atunci reteta nu mai ajunge pe blog, evident. Tineti cont ca sunt multe variabile implicate in reusita unei retete (a nu se confunda insa cu ingrediente in cantitati variabile – 100g e 100g, indiferent cum o dai, cum o intorci). Uneori chiar umiditatea poate schimba rezultatul final, nu mai vorbesc de temperatura cuptorului sau modificarea fie si a unei mici cantitati de faina sau ingrediente lichide. Exista multi factori care pot influenta rezultatul final al unei retete!

Iata insa cateva reguli de care trebuie sa tineti cont atunci cand doriti sa modificati o reteta:

  • Nu va intindeti mai mult decat va este plapuma, incepeti la scara mica – sa faceti dintr-un tort o retete de fursec nu se va intampla prea curand, insa puteti sa va “jucati” cu ingrediente. Incepeti cu o reteta in care aveti incredere, pe care ati mai facut-o inainte si cunoasteti pasii si ingredientele. Inainte de a o altera, notati-va toate modificarile, realizati un plan si aveti grija sa stiti dinainte sau sa va notati ulterior noua proportie de ingrediente, in caz ca iese minunat si v-ati dori sa o repetati.
  • Incepeti cu agenti de aromatizare mai degraba si lasati ingredientele de baza, precum faina, zahar, grasimi asa cum sunt pana capatati ceva experienta si intelegeti cum functioneaza o reteta. Orice mica schimbare poate dezechilibra reteta asa ca incepeti cu ingrediente care nu afecteaza consistenta ori structura. Nucile, alunele, fructele, aromele sunt un bun inceput!
  • Realizati cate o modificare o data – daca va doriti sa modificati reteta si sa o imbunatatiti, faceti acest lucru pas cu pas, modificand ingredientele pe rand astfel incat sa observati si sa intelegeti efectul pe care aceasta modificare o are asupra produsului finit.
  • Daca vreti sa reduceti un anumit ingredient, incepeti cu un procent mic, 10-15%, si pe masura ce rezultatul iese bine, puteti mari procentul. Insa avti grija mai mare cu ingredientele de baza – zahar, grasimi, faina – proportiile lor schimba intreaga consistenta a prajiturii.
  • Daca vreti sa inlocuiti un anumit ingredient cu altul, asigurati-va ca cele doua au consistente si vascozitati asemanatoare, precum si proprietati. Faina, de exemplu, poate fi partial inlocuita cu amidon sau cacao, laptele batut cu iaurt, dar laptele de cocos nu e un inlocuitor fidel pentru laptele normal intrucat primul are un aport de grasime mai mare. Mai exista apoi si faina fara gluten care iarasi nu e un inlocuitor fidel intrucat fainurile fara gluten absorb umiditatea in mod diferit. Asta inseamna ca orice produs cu faina fara gluten necesita putina munca de cercetare inainte.
  • Untul si uleiul pot fi inlocuiti doar in anumite situatii si mai tot timpul cand vorbim de cantitati mici. In caz contrar, daca in reteta scrie unt, folositi unt!
  • Daca veti sa inlocuiti zaharul cu indulcitori, cititi bine instructiunile intrucat exista indulcitori cu o putere de indulcire mult mai mare decat zaharul.
  • Felicitari! Tocmai ai modificat cu succes o reteta! Asta nu te face creator de retete insa. Mi-as dori sa avem mai putini creatori si mai multi specialisti care stiu sa explice de ce se folosesc anumite ingrediente si nu altele, care inteleg chimia din spatele unei retete si procesele care au loc cand combini ingrediente. Creatia vine dupa studiu si experienta si exista cofetari care abia dupa ani de zile au inceput a se numi cofetari, fara a mai vorbi de creatori de retete! Asa ca va recomand sa aveti grija la termenii pe care ii folositi! Nu va fie rusine sa recunoasteti ca ati facut reteta cuiva si a iesit bine – ganditi-va cat a muncit omul acela pentru a o crea, a o produce, a o testa!

Cursuri cofetar – Horeca School – octombrie 2016

Va povesteam in postarea trecuta despre cursurile si workshopurile organizate de mine in ultima vreme la Horeca School si in urma intrebarilor voastre astazi o sa public si un program al cursurilor din perioada urmatoare, respectiv luna octombrie. Pentru mai multe detalii despre fiecare dintre ele, ma puteti contacta prin email la olguta.oana@gmail.com

Pe parcursul lunii septembrie (ce a mai ramas din ea) ne ocupam cu ceea ce noi am numit Curs de Initiere in Cofetarie – e un curs de 4 saptamani pe parcursul carora invatati (alaturi de mine si Simona Pope) bazele cofetariei, pornind de la cele mai simple retete pana la unele mai complicate. E un curs unic ca structura la noi pe care l-am gandit astfel incat sa trecem printr-o varietate de tehnici si sa acoperim cat mai multe retete, gusturi si arome, sa folosim ingrediente de buna calitate si sa experimentam reactiile din spatele retetelor astfel incat sa le putem intelege cap-coada.

Workshopurile de 1 sau 2 zile sunt cursuri intensive pe parcursul carora ne concentram pe o anumita tema data, fie ca vorbim de eclere si aluat oparit, fie ca vorbim de entremets ori torturi si crema de unt. Puteti citi mai multe detalii despre ele aici – Workshopuri.

Toate cursurile au loc la sediul Horeca School, Bucuresti!

Workshop French Desserts – 7-8 octombrie


Cofetaria frantuzeasca este un etalon al tehnicii perfecte si al aromelor clasice, al pasiunii duse la rang de arta si al atentiei la detalii. In cadrul acestui workshop vom invata sa realizam deserturi precum: tort Opera, Paris-Brest si Tarte Tropezienne.

  • 5 retete
  • Program 9:30-18


Workshop Eclairs – 22 octombrie


Cofetaria frantuzeasca tine la eleganta si pune mare accent pe tehnica. Iar eclerele se incadreaza in ambele categorii. Daca va doriti sa invatati arta eclerului perfect, acest workshop este raspunsul.

  • 3 retete
  • Program: 9:30-18 cu o pauza la pranz


Workshop Entremets – 28-29 octombrie


Eleganta cat cuprinde, aceasta ar fi cea mai buna caracterizare pe care as putea-o realiza pentru entremets. Sunt torturi stratificate, cu multe elemente, texture, culori, arome inedite, glazuri oglinda, insa realizarea lor e in sine o provocare si o satisfactie odata dusa la bun sfarsit.

  • 4 retete
  • Program: 9:30-18 cu pauza la pranz

Pastry Workshop – Horeca School – cursuri cofetar

pastry workshop

Drumul meu in cofetarie a inceput acum mai bine de 4 ani, primul pas fiind un curs in cadrul scolii Horeca School. Facusem un entremet inainte de acel curs, unul singur… si poate cozonac si cateva fursecuri. Atat! Habar nu aveam atunci ce inseamna cofetaria, dar stiam ca imi place si ca imi doresc macar sa invat mai multe, sa experimentez. Imi amintesc acel curs foarte bine – am pastrat inclusiv caietul cu notitele predate de doamna profesoara si sortul primit la inscriere, imi amintesc felul in care se desfasurau orele, imi amintesc practica si primii pasi in laborator de parca ar fi fost ieri!

pastry workshop

Acel curs de cofetar a fost boost-ul de incredere de care aveam nevoie, mi-a dat energia necesara pentru a continua sa invat, sa-mi pun intrebari, sa incerc, sa nu ma opresc dupa o greseala sau nereusita. Si iata-ma cativa ani mai tarziu activand tot in cadrul scolii de cofetari si bucatari Horeca School, de aceasta data in calitate de pastry chef instructor. O noua perspectiva, dar exact aceleasi provocari, retete la fel de interesante, aceeasi bucurie de a gati, de a face creme si de a coace blaturi, acelasi interes pentru tot ce inseamna dulce.

pastry workshop

Fiecare workshop pe care il organizez e o noua oportunitate sa ma inconjor de oameni frumosi, pasionati de prajiturit la fel ca mine, oameni care isi doresc sa invete ce trebuie, oameni pentru care o baza corecta si bine asezata e mai importanta decat o reteta la intamplare gasita pe internet. Acesti oameni vin cateodata de departe, din toate colturile Romaniei pentru a invata impreuna tainele cofetarie. E un sentiment aparte sa stii ca pui umarul la ceea ce poate fi un cofetar priceput pe viitor, un om care nu doar stie tehnicile bine, ci si sa se adapteze oricarei situatii care ar putea sa apara in laboratorul de cofetarie sau chiar in propria bucatarie, acasa. Nu pot decat sa va multumesc ca veniti in numar atat de mare sa ne intalnim si sa invatam impreuna, ca ma ascultati, ca radem si glumim impreuna, ca sunteti constructivi, optimisti, pasionati, avizi de informatie si cunoastere, buni, rabdatori, calzi, ca va lipiti de sufletul meu si ca legam prietenii! Ma simt un om bogat cunoscandu-va!

O sa va intrebati de ce public abia acum asa ceva… ideea e ca vreau ca aceasta postare sa ramana marturie a ceea ce a inseamna workshopuri si cursuri de initiere in cofetarie pana acum. Fotografiile de mai jos sunt insa doar cateva instantanee din zecile de fotografii realizate de-a lungul timpului, doar o mica parte a ceea ce inseamna Pastry Workshop dincolo de aceasta interfata virtuala, doar o mica parte din experimentele asupra carora ne concentram pe parcursul acestor cursuri de scurta durata!

Profit de ocazie si pentru a va raspunde la cateva intrebari legate de aceste workshopuri:

  1. Da, sunt cursuri orientate si spre incepatori, spre oameni care poate nu lucreaza in domeniu, dar sunt pasionati de prajituri, adora sa le faca si sa le manance (credeti-ma, rareori cele doua se exclud una pe cealalta!). Incerc cu fiecare workshop sa explic cap-coada procesele, vorbim despre ingrediente, despre cum interactioneaza intre ele, despre cum proiectam un desert, cum il gandim, cum il realizam ori cum corectam greseli.
  2. Da, cursantii pleaca acasa cu dulciurile realizate la curs. In cazul torturilor, de exemplu, intrucat realizam mai multe retete, acestea se feliaza, astfel incat toata lumea sa plece acasa cu cel putin o felie consistenta din fiecare fel de prajitura si sa aive posibilitatea mai apoi sa deguste pe fiecare dintre ele. Tin sa mentionez insa ca scopul acestor cursuri nu este sa plecati acasa cu prajituri din belsug, ci cu informatie cat mai multa si cat mai clar.
  3. Da, exista un suport de curs stufos care acopera tot ce vorbim la curs – de la ingrediente la retete in sine, de la decor la spatiu pentru a va lua notite direct pe suportul de curs.
  4. Nu, nu aveti nevoie de nimic altceva pentru a participa la curs – nu veniti de acasa cu ingrediente, nu va trebuie sorturi ori tunici de acasa. Va trebuie in schimb imbracaminte si incaltaminte lejera (petrecem cateva ore bune impreuna, stand in picioare, alergand, muncind asa ca e bine sa fiti comozi) si voie buna. De restul ne ocupam noi!
  5. Folosim pe cat posibil ingrediente de buna calitate, dar pe care si voi le puteti gasi/comanda usor, ingrediente constante care sa produca aceleasi rezultate iar si iar.
  6. Momentan avem doua tipuri de cursuri de scurta durata: de 1 zi si de 2 zile. In general ele au loc spre sfarsitul saptamanii, vineri-sambata.
  7. Temele abordate pana acum au fost: naked/semi-naked cakes, French desserts, Eclere, mini tarte si tarte reinterpretate, entremets, flori din crema de unt, insa vor urma din ce in ce mai multe teme, dar mai ales din ce in ce mai variate.

pastry workshop

pastry workshop

pastry workshop

pastry workshop

pastry workshop

pastry workshop

pastry workshop

pastry workshop


pastry workshop

Imi place din ce in ce mai mult sa organizez workshopuri, imi place sa fiu intre voi, sa va invat si sa invat, sa experimentam impreuna, sa povestim, sa radem si sa gustam bunatatile pregatite, sa va aud parerile, sa va inteleg doleantele, sa rezolvam probleme pe care numai un cofetar le-ar intelege, sa pregatim totul in ritmul nostru, sa ne distram si sa plecam acasa cu ceea ce ne-am dorit de la bun inceput – informatia deja structurata, deja filtrata si organizata, numai buna de pus in practica.

Va multumesc ca existati, ca ma cititi, ca veniti sa ma intalniti, ca participati la cursuri, ca imi incercati retetele, ca aveti incredere in mine si ca mi-o dovediti din ce in ce mai mult! Sunteti minunati!

{Peanut Butter Kisses} – Fursecuri spritate cu unt de arahide

peanut butter kisses

I have a weakness for peanut butter, who doesn’t?!?! The flavor it gives to baked goodies is amazing and the aroma that floods the house is delightful. So no wonder that I loved making and baking these Peanut Butter Kisses. They are not just gorgeous, but also slightly crisp on the outside and a bit soft once you bite into them. They make an excellent treat for those moments when you really need a sweet fix (even if it’s 12 pm and you know desserts are forbidden at that time of the night!).

peanut butter kisses

Ever since I made Pierre Herme’s Viennese cookies, I fell in love with spritzed cookies. They way they look passed through a star nozzle is so pretty and they look amazing on a platter next to other cookies. Baking these kinda made me feel like Christmas from that point of view, especially since I baked them at the same time with these delicious chocolate chip cookies. How could one stand in front of a platter packed with goodies and not have one, two, three, four cookies?! Impossible mission, I’m telling you!

{Peanut Butter Kisses}
Serves:: 30 cookies
  • 230g butter, softened
  • 60g smooth peanut butter
  • 175g dark brown sugar
  • 100g powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 325g all-purpose flour
  • ¼ teaspoon salt
  1. Sift the flour and salt in a bowl.
  2. Combine the butter, peanut butter and sugars in a bowl and mix on medium speed for 3 minutes.
  3. Stir in the egg and vanilla and mix for another 2 minutes.
  4. Add the flour and mix just until combined.
  5. Spoon the batter on a pastry bag fitted with a star tip then pipe small dollops of batter on baking trays lined with parchment paper.
  6. Freeze the piped cookies for 15 minutes then bake in the preheated oven at 350F - 180C for 10 minutes or until the edges begin to turn just slightly golden brown.
  7. Once baked, remove from the oven and allow them to cool down in the pan.
  8. When chilled, you can dip them into melted chocolate partially and roll them through chopped peanuts.

fursecuri spritate cu unt de arahideROMANIAN

Desi imi place untul de arahide, incerc sa pastrez o limita si sa-l folosesc in cantitati mici. Imi place aroma pe care o imprima anumitor prajituri, insa in cantitati mari are tendinta sa fie innecacios. In cantitati limitate insa…. oh, cat e de bun!

peanut butter kisses

Imi doream de ceva timp sa repet experienta fursecurilor spritate, dar in cu totul alta forma si alt gust (desi recunosc ca si pe cele cu ciocolata le-am facut de nenumarate ori si ma surprind de fiecare data cu gustul lor minunat! Daca nu le-ati incercat inca, nu stiu ce mai asteptati!), asa ca aceste fursecuri cu unt de arahide au picat la tanc. Sunt usor crocante la exterior, putin moi la interior, delicioase cu un pahar de lapte.

Fursecuri spritate cu unt de arahide
Serves:: 30 fursecuri
  • 230g unt, temperatura camerei
  • 60g unt de arahide
  • 175g zahar brun inchis
  • 100g zahar pudra, cernut
  • 1 ou intreg
  • 1 lingurita extract de vanilie
  • 325g faina alba
  • ¼ lingurita sare
  1. Cerneti faina cu sarea.
  2. Combinati untul, untul de arahide si cele doua tipuri de zahar si mixati 3 minute.
  3. Adaugati oul si vanilia si continuati sa mixati inca 2 minute.
  4. Incorporati faina apoi puneti aluatul intr-un pos cu dui stelat si formati mici fursecuri pe o tava de copt tapetata cu hartie de copt.
  5. Congelati fursecurile pentru 15 minute apoi coaceti in cuptorul preincalzit la 180C pentru 10 minute sau pana devin usor aurii pe margine.
  6. Scoateti tava din cuptor si lasati-le sa se raceasca in tava.
  7. Dupa racire le puteti inmuia partial in ciocolata topita apoi rula prin alune tocate.

peanut butter kisses