{Raspberry Rose Savarin} – Savarina cu trandafir si zmeura

I have developed a passion for French pastry lately, more precisely for baba au rhum and savarin. Needless to say why! These syrupy desserts are so versatile and so delicious! And they just fit my motto: go  for a creamy texture or go home! I have tried a few various versions lately, but this rose raspberry one seems to be the most fragrant and delicious. It combines a rose raspberry syrup with a vanilla whipped ganache and fresh raspberries.

raspberry rose savarin

Savarin making is pretty straight forward therefore you do need good quality ingredients in order to actually enjoy such a dessert! In fact, regardless of the dessert or recipe, good quality ingredients will always yield great results. That is what I tell my students every single time – the design of the final dessert can be worked out and improved in time, but if the taste is not there, it doesn’t really matter how it looks like! Sure, in an ideal world, the perfect dessert is a mix of great design with an equally interesting taste, but sometimes things don’t go as you planned them to. Worry not, it happens to everyone, just keep baking, keep making desserts, it does get easier in time!

raspberry rose savarin

{Raspberry Rose Savarin}
Savarin dough:
  • 200g all-purpose flour
  • 2g salt
  • 25g white sugar
  • 100g butter, room temperature
  • 200g whole eggs
  • 10g fresh yeast
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
Raspberry rose syrup:
  • 600ml water
  • 200g raspberry puree
  • 300g white sugar
  • 1 teaspoon rose water
Whipped ganache:
  • 250ml heavy cream A
  • 50g honey
  • 1 vanilla bean
  • 200g white chocolate
  • 375ml heavy cream B
Savarin dough:
  1. Combine the flour, salt, sugar, butter and eggs in the bowl of your stand mixer.
  2. Begin kneading with the dough hook until well combined then continue mixing on low speed for 8 minutes.
  3. Add the butter, a bit at a time, mixing until incorporated.
  4. Add the fresh yeast, lemon zest and orange zest and continue mixing for a few more minutes on low to medium speed until the yeast is well mixed in.
  5. When properly kneaded, turn the mixer off and allow the dough to rest for 10 minutes.
  6. Transfer the dough in a pastry bag fitted with a large round nozzle and pipe it into your prepared pans. I used 16 mini bundt cakes which I greased with butter before use.
  7. Cover with plastic wrap and allow to rise for 1½ hours or until more than double in volume.
  8. When proofed enough, place in the preheated oven at 200C and bake for 15 minutes or until golden brown.
  9. Allow to cool down slightly in the pan then remove and place on a wire rack to chill.
Rose raspberry syrup:
  1. Combine the water and sugar in a bowl. Cook for 5 minutes then remove from heat and add the raspberry puree.
  2. Allow to cool down for 10 minutes then stir in the rose water.
  3. While the syrup is still warm, place each savarin into the syrup and allow to soak up as needed.
  4. Reserve the syrupy savarins in the fridge.
Whipped ganache:
  1. Combine the heavy cream A, honey and vanilla bean (split in half lengthwise) in a pot and bring to the boiling point. Remove from heat and allow to infuse for 10 minutes then reheat the cream. Remove the vanilla bean.
  2. Pour the hot cream over the chocolate and blend to emulsify.
  3. While blending, pour in the heavy cream B.
  4. Cover with plastic wrap and refrigerate for at least 8 hours.
  5. Whip until stiff and cream then spoon into a pastry bag.
  6. Pipe a dollop of ganache over each savarin.
  7. Decorate as you wish!

raspberry rose savarin

Savarina cu zmeura si apa de trandafiri

Savarina e un desert foarte cunoscut in Romania, dar nu numai. Un desert destul de simplu la sfarsit de zi, dar cu impact mare asupra papilelor gustative. As vrea insa sa subliniez ca ceea ce gasim in Romania sub numele de savarina nu prea are legatura cu ceea ce se numeste savarina in cofetaria frantuzeasca. Poate singurul lucru pe care il au in comun este siropul de zahar, dar tehnica si gustul difera cap-coada. raspberry rose savarin Reteta de astazi este una intens aromata si combina zmeura cu apa de trandafiri intr-o savarina nu tocmai ca cele pe care le stim noi din cofetarii. E ma degraba un desert frantuzesc, cu aluat dospit, bine insiropat si intens aromat. Crema completeaza perfect pufosenia bazei si dulceata siropului, rezultand un desert pe care cu greu il poti evita.
Savarina cu trandafir si zmeura
  • 200g faina alba
  • 2g sare
  • 25g zahar alb
  • 200g oua intregi
  • 100g unt, temperatura camerei
  • 10g drojdie proaspata
  • 1 lingurita coaja de lamaie
  • 1 lingurita coaja de portocala
Sirop cu zmeura si trandafir:
  • 600ml apa
  • 200ml piure de zmeura
  • 300g zahar alb
  • 1 lingurita apa de trandafiri
Ganache batut:
  • 250ml smantana pentru frisca A
  • 50g miere
  • 1 pastaie de vanilie
  • 200g ciocolata alba
  • 375ml smantana pentru frisca B
  1. Combinati faina, sarea, zaharul si ouale in bolul mixerului.
  2. Mixati 8 minute la viteza mica apoi adaugati untul, bucata cu bucata, mixand bine pana la incorporare.
  3. Adaugati si drojdia, precum si coaja de citrice si continuati sa framantati pana la omogenizare.
  4. Lasati aluatul sa se odihneasca in vas 10 minute apoi puneti intr-un pos si transferati aluatul in formele dorite, unse in prealabil cu unt. Eu am folosi forme mici de guguluf.
  5. Acoperiti cu folie si lasati la crescut 1 h 30 minute aproximativ sau pana isi dubleaza volumul.
  6. Coaceti in cuptorul preincalzit la 180C pana devin aurii, aproximativ 15 minute.
  7. Lasati sa se raceasca cateva minute in tava, apoi scoateti-le si lasati-le la racit.
Sirop de zahar cu zmeura:
  1. Combinati zaharul si apa intr-un vas si fierbeti 5 minute.
  2. Luati de pe foc si adaugati piureul de zmeura, apoi apa de trandafiri.
  3. Cat siropul e inca cald, scufundati fiecare savarina in sirop, lasandu-le sa absoarba cat au nevoie.
  4. Pastrati savarinele insiropate in frigider.
  1. Incalziti smantana pentru frisca A, mierea si pastaia de vanilie intr-un vas.
  2. Luati de pe foc si lasati la infuzat 10 minute. Scoateti pastaia si reincalziti smantana.
  3. Turnati peste ciocolata si blenduiti pana la omogenizare.
  4. In timp ce blenduiti, turnati in vas si smantana pentru frisca B.
  5. Acoperiti cu folie si dati la frigider cel putin 8 ore.
  6. Mixati pana obtineti o crema ferma si spumoasa.
  7. Decorati fiecare savarina cu ganache si zmeura proaspata.



{Raspberry Pistachio Tartlets} – Mini tarte cu zmeura si fistic

Oh my, pistachio has become my weakness! Much like Superman’s kryptonite, except that I get stronger in its presence, I love it, I seek it, I enjoy working with it, I love its color and delicate flavor. And I believe that combined with raspberry, it becomes one of the best flavor combos there is! So fragrant, so delicate and yet impossible to forget, vibrant in colour and amazing when you bite into it! It rarely gets better than this!

raspberry pistachio tartlets

Raspberry Pistachio Tartlets – a dessert hard to forget

These raspberry pistachio tartlets have been the highlight of my last few days. It’s really nice coming home to a bunch of tartlets waiting for your in the fridge, especially when they look this pretty and taste this good! One bite and you feel like a brand new person! (or perhaps the same old self, but with a smile on your face!)

pistachio raspberry tartlets

5.0 from 2 reviews
{Raspberry Pistachio Tartlets}
Pate sucree:
  • 140g butter, softened
  • 70g powdered sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • 30g almond flour
  • 280g all-purpose flour, sifted
  • 2g salt
Raspberry jelee:
  • 150g raspberry puree
  • 45g white sugar
  • 4g pectin NH
  • 2ml lemon juice
  • 1 teaspoon rose water
Pistachio ganache:
  • 80ml heavy cream
  • 160g white chocolate
  • 30g pistachio paste (100%)
  • 25g butter, softened
  • 1 teaspoon vanilla extract
Whipped ganache:
  • 200ml heavy cream
  • 140g white chocolate
  • 1 vanilla bean
  • Thin sheets of tempered white chocolate
Pate sucree:
  1. Mix the butter with the sugar in a bowl for 5 minutes.
  2. Add the vanilla and egg and give it a good mix.
  3. Stir in the almond flour, followed by the all-purpose flour and salt and knead just until the dough looks even.
  4. Gather it into a ball then wrap it in plastic wrap and refrigerate for a few hours, preferably over night.
  5. Once chilled, roll the dough into a thin sheet then cut small pieces and use them to make your tartlet shells by placing the dough into small tartlet rings.
  6. Work the dough quickly to prevent it from warming up. If it's too warm, keep it in the fridge then work it again.
  7. Bake in the preheated oven at 170C for 12-16 minutes or until slightly golden brown.
  8. Allow to cool down in the pan then remove the rings and place aside until needed.
Raspberry jelee:
  1. Mix the sugar and pectin.
  2. Heat up the raspberry puree until warm then add the pectin and sugar and mix well, cooking for 2 minutes once it starts to boil.
  3. Remove from heat and add the lemon juice.
  4. Allow to cool down then stir in the rose water.
  5. Pour about 1½ tablespoons of jelly into each tartlet shells, making sure there is enough space for the pistachio ganache as well.
  6. Place the tartlets in the fridge to allow to properly set.
Pistachio ganache:
  1. Heat the cream well then pour it over the chocolate.
  2. Allow to sit for a few minutes then mix well.
  3. Stir in the pistachio paste, followed by the butter and mix well.
  4. Add the vanilla and give it a good mix.
  5. Spoon the ganache over the raspberry jelly and place in the fridge to set.
Whipped ganache:
  1. Heat the cream and vanilla bean until the boiling point.
  2. Remove from heat and allow to infuse for 10 minutes.
  3. Heat again if needed then pour over the chocolate.
  4. Blend until smooth then place in the fridge for at least 8 hours.
  5. Whip until stiff.
  6. Spoon the ganache into a piping bag fitted with a round nozzle.
  7. Pipe the ganache over each tartlet and decorate with white chocolate.

raspberry pistachio tartletsROMANIAN

Am dezvoltat o mica obsesie pentru fistic – gustul lui delicat, culoarea intensa, acel verde fistic absolut superb! Cum sa nu-l iubesti?! Si tot caut motive (a se citi scuze) pentru a-l folosi in deserturi, fie ca vorbim de achest cheesecake delicios, fie ca ne orientam spre ceva mai complex dar la fel de gustos: mini tarte cu zmeura si fistic.

5.0 from 2 reviews
Mini tarte cu zmeura si fistic
Pate sucree (aluat fraged):
  • 140g unt, temperatura camerei
  • 70g zahar pudra
  • ½ lingurita extract de vanilie
  • 1 egg
  • 30g faina de migdale
  • 280g faina alba, cernuta
  • 2g sare
Jeleu de zmeura:
  • 150g piure de zmeura fara samburi
  • 45g zahar alb
  • 4g pectina NH
  • 2ml suc de lamaie
  • 1 lingurita apa de trandafir
Ganache cu fistic:
  • 80ml smantana pentru frisca
  • 160g ciocolata alba
  • 30g pasta de fistic
  • 25g unt, temperatura camerei
  • 1 lingurita extract de vanilie
Ganache batut:
  • 140g ciocolata alba
  • 200ml smantana pentru frisca
  • 1 pastaie de vanilie
  • Foi subtiri de ciocolata
Pate sucree (aluat fraged):
  1. Mixati untul cu zaharul intr-un bol pentru aproximativ 5 minute.
  2. Adaugati vanilia si oul si mixati bine.
  3. Incorporati faina de migdale, apoi faina alba si sarea si framantati scurt pana obtineti un aluat omogen. Formati o bila si infoliati apoi dati la frigider cateva ore.
  4. Scoateti de la rece si instindeti o foaie subtire apoi taiati cercuri suficient de mari incat sa va incapa in inelele de mini tarte.
  5. Coaceti cojile in cuptorul preincalzit la 180C pentru 12-16 minute sau pana devin usor aurii.
  6. Dati deoparte pana la nevoie.
Jeleu de zmeura:
  1. Combinati zaharul cu pectina NH.
  2. Incalziti piureul usor apoi incorporati zaharul si pectina.
  3. Gatiti 2 minute dupa ce incepe sa fiarba apoi luati de pe foc si adaugati zeama de lamaie.
  4. Lasati sa se racoreasca apoi incorporati apa de trandafiri.
  5. Turnati 1-2 linguri de jeleu in fiecare coaja de tarta apoi dati-le la frigider pentru a se inchega.
Ganache cu fistic:
  1. Incalziti smantana intr-un vas.
  2. Turnati-o calda peste ciocolata. Lasati deoparte cateva minute apoi omogenizati.
  3. Incorporati untul si pasta de fistic, precum si vanilia.
  4. Turnati ganache peste jeleul de zmeura apoi dati la frigider.
Ganache batut:
  1. Incalziti smantana cu pastaia de vanilie. Lasati sa infuzeze 10 minute apoi reincalziti.
  2. Turnati peste ciocolata si omogenizati.
  3. Lasati sa se raceasca la frigider cel putin 8 ore apoi mixati pana obtineti o crema aerata.
  4. Puneti intr-un pos apoi posati pe fiecare mini tarta crema din belsug.
  5. Decorati cu bucati subtiri de ciocolata alba (si, optional, zmeura proaspata)

mini tarte cu zmeura si fistic

{Basil Raspberry Macarons} – Macarons cu busuioc si zmeura

Hold your seats tight as here comes the very first recipe of macarons on Pastry Workshop! It took me a while to finally have the guts to dive into the world of macarons a little bit more. I used to find macarons quite bland and too sweet, not something I wanted to taste too often. I guess I just didn’t taste the right ones as when I finally had the chance to see them done by Diego Lozano and tasted them, I was hooked. They were moist, fragrant, not overly sweet and simply melt-in-your-mouth! From all the varieties he’s made, there’s one that totally crawled under my skin – basil! Basil macarons are amazing! But imagine having them combined with raspberry! Pure joy for your taste buds!

basil raspberry macarons

Basil Raspberry Macarons – fragrant, delicious, moist, beautiful!

These basil raspberry macarons are so surprising that one won’t be enough to tell why they are so good or so fragrant! The basil aroma is just the right amount so when you bite into them, it floods your taste buds with its intensity and then it slowly leaves room for the tangy raspberry to wash off the feel and make room for one more macarons! It’s a quite addictive combination of flavors, one that yields a lovely color contrast as well!

basil raspberry macarons

The recipe below belongs to the one and only Pierre Herme. It’s one of the two  recipes (together with Diego Lozano’s) that worked in my home oven. The recipe uses Italian meringue as a base and the meringue in itself is the most stable one so the rate of success with this particular ingredient list is quite high.

basil raspberry macarons

5.0 from 1 reviews
{Basil Raspberry Macarons}
Macaron shells:
  • 150g almond flour
  • 150g powdered sugar
  • 55g egg whites A
  • 55g egg whites B
  • 150g white sugar
  • 37ml water
  • Powder food coloring
Basil ganache:
  • 190g white chocolate
  • 150ml heavy cream
  • 10g fresh basil leaves
  • 25g cocoa butter
  • 50g butter, softened
Raspberry jam:
  • 150g seedless raspberry puree
  • 20g glucose syrup
  • 5g pectin NH
  • 35g white sugar
  • 5ml lemon juice
Macaron shells:
  1. Sift the almond flour and powdered sugar twice. Place aside in a bowl. Reserve the egg whites A next to the bowl of dry ingredients.
  2. Combine the white sugar and water in a saucepan and bring to a boil.
  3. In the meantime, begin whipping the egg whites B until foamy. When the sugar syrup reaches 119C, start pouring it over the egg whites B, mixing all the time while pouring. Continue mixing until the meringue cools down slightly and it looks stiff and glossy. Add the food coloring and mix well.
  4. Mix the dry ingredients with the reserved egg whites (A) to form a paste.
  5. Add 1 tablespoon of meringue into this paste and mix well then add the remaining meringue and mix carefully until the batter is thick, but runs off the spatula into a ribbon like stream. That's how we know the batter is ready to pipe and bake!
  6. Spoon the batter in a pastry bag fitted with a small round pastry tip then pipe small (or larger) macarons on a silicone baking mat.
  7. Gently tap the baking tray on your countertop to remove air bubbles then allow to dry at room temperature for 10 to 30 minutes, depending on weather and temperature. You know they are ready to bake when the surface of each macaron has formed a skin, if you touch gently, the macaron batter won't stick to your fingertip.
  8. Bake the macarons in the preheated oven at 130F with the fan on for 15-20 minutes.
  9. When done, remove from the oven and allow them to cool down in the pan.
Basil ganache:
  1. Combine the chocolate and cocoa butter in a bowl.
  2. Pour the heavy cream in a saucepan and bring to the boiling point. Add the basil leaves and remove from heat.
  3. Cover with plastic wrap and allow to infuse for 10 minutes then blend with a hand blender.
  4. Strain the heavy cream through a fine sieve then heat the cream once again to the boiling point.
  5. Pour the cream over the chocolate. Allow to rest for 2 minutes then blend well.
  6. Allow the ganache to come to 40C then add the butter and blend until smooth and creamy.
  7. Cover the ganache with plastic wrap and place in the fridge for at least 4 hours.
Raspberry jam:
  1. Combine the raspberry puree and glucose in a small pot and heat to 40C.
  2. Mix the sugar with the pectin NH then add it to the puree pot and mix well. Bring to a boil then cook for 2 minutes from the moment it begins to boil.
  3. Add the lemon juice and remove from heat.
  4. Allow to cool down to room temperature, covered with plastic wrap.
To finish the macarons:
  1. Pair the macarons shells two by two, considering their shape and size.
  2. Spoon the ganache and jam into two small pastry bags.
  3. Pipe an outer layer of ganache on the macarons. Fill the center with raspberry jam then cover with another macaron and press gently to make sure they're sandwiched.
  4. Store in the fridge for 24 hours before serving.

basil raspberry macaronsROMANIAN

Lume, lume, iata prima reteta de macarons pe Pastry Workshop! V-am facut sa asteptati ceva timp, stiu, dar va promit ca a meritat! Caci reteta de mai jos e absolut delicioasa! Cojile ies minunate, iar crema… oh crema e angelica! Aroma intensa de busuioc, zmeura dulce-acrisoara si delicat parfumata fac casa excelenta, astfel incat acesti macarons se topesc in gura!

Recunosc ca daca ma intreba cineva acum cateva luni daca imi plac macarons, as fi zis ca nu. Dar banuiesc ca nu mancasem macarons de unde trebuie caci in momentul in care i-am gustat pe cei facuti de Diego Lozano in cadrul masterclass-ului, am avut revelatia texturii macaron-ului perfect! Inca incerc sa reproduc exact acea dulceata, acea umiditate si textura pe care le-am gustat atunci!

macarons cu zmeura si busuioc

Incercarea de azi e timida, foarte timida, dar e un inceput bun. Reteta folosita de mine apartine lui Pierre Herme si foloseste ca baza o bezea italiana foarte stabila. Dupa suficiente incercari ratate, am ajuns la concluzia ca secretul consta in cuptor. Asa incat temperaturile date de mine astazi ar trebui luate ca ghid de plecare – va recomand sa faceti cateva incercari cu diverse temperaturi si pozitii ale tavii in cuptor pana ajungeti la un rezultat care sa va satisfaca.

Tineti minte insa ca un macaron perfect are un piciorus frumos, vizibil, o crusta usor crocant, care se sparge cu usurinta cand musti si un interior umed, cremos, aromat, care se musca usor si se topeste in gura!

Nu indraznesc insa sa va dau sfaturi pentru a realiza macarons perfect, e un proces de invatare si pentru mine, asa ca va propun sa parcurgem impreuna acest drum. Va invit sa impartasiti cu mine experienta voastra cu aceste mici minuni colorate in sectiune de comentarii de mai jos! 🙂

5.0 from 1 reviews
Macarons cu busuioc si zmeura
  • 150g faina de migdale
  • 150g zahar pudra
  • 55g albus de ou A
  • 55g albus de ou B
  • 150g zahar alb
  • 37ml apa rece
  • Colorant pudra (verde in cazul meu)
Ganache de busuioc:
  • 190g ciocolata alba
  • 150ml smantana pentru frisca
  • 10g busuioc proaspat
  • 25g unt de cacao
  • 50g unt, temperatura camerei
Gem de zmeura:
  • 150g piure de zmeura, fara samburi
  • 20g sirop de glucoza
  • 5g pectina NH
  • 35g zahar alb
  • 5ml suc de lamaie
  1. Cerneti faina de migdale si zaharul pudra de doua ori. Dati deoparte. Rezervati albusul A alaturi de ingredientele uscate.
  2. Combinati zaharul alb cu apa intr-un vas si puneti pe foc.
  3. Intre timp, mixati albusul B pana devine spumos. Cand siropul de zahar si apa a ajuns la 119C, incepeti sa-l turnati in fir subtire peste albus, mixand continuu. Mixati pana obtineti o bezea lucioasa si suficient de ferma. Adaugati colorantul si amestecati bine.
  4. Amestecati ingredientele uscate cu albusul A pana obtineti o pasta.
  5. Incorporati 1 lingura de bezea in pasta obtinuta, apoi adaugati si restul de bezea. Amestecati usor pana obtineti un aluat destul de gros dar care curge totusi de pe lingura sau spatula intr-o panglica.
  6. Turnati aluatul intr-un pos echipat cu dui rotund, mica poi posati macarons pe o folie de silicon sau hartie de copt. Va ajuta mult o folie de silicon imprimata cu cercuri pentru macarons, dar pe hartie de copt puteti trasa voi aceste cercuri cu un creion si un cutter de fursecuri!
  7. Loviti usor tava de masa de lucru pentru a scapa de eventualele bule de aer apoi lasati macarons sa se usuce la temperatura camerei pentru 10-30 minute, in functie de temperaturi sau umiditatea din camera. Stiti ca sunt gata de copt cand suprafata fiecaruia a format o crusta care atinsa, nu se rupe sau lipeste.
  8. Coaceti in cuptorul preincalzit la 130C cu vantilatie pentru 15-20 minute.
  9. Cand sunt gata, scoateti din cuptor si lasati sa se raceasca in tava.
Ganache de busuioc:
  1. Combinati ciocolata si untul de cacao intr-un bol.
  2. Turnati smantana intr-un vas si aduceti la punctul de fierbere. Adaugati busuiocul si luati de pe foc. Acoperiti cu folie de plastic si lasati sa infuzeze 10 minute. Blenduiti apoi strecurati printr-o sita fina.
  3. Reincalziti smantana pana la punctual de fierbere apoi turnati-o peste ciocolata.
  4. Lasati deoparte 2 minute apoi blenduiti cu un blender de mana/blender stick.
  5. Lasati crema sa vina la 40C, apoi adaugati untul la temperatura camerei si blenduiti din nou.
  6. Dati crema la rece cateva ore, acoperita cu folie pentru a preveni formarea crustei.
Gem de zmeura:
  1. Combinati piureul de zmeura si glucoza intr-un vas si incalziti la 40C.
  2. Amestecati zaharul si pectina intr-un vas apoi turnati-o peste siropul cald, amestecand continuu.
  3. Dati in clocot apoi gatiti 2 minute de cand incepe sa fiarba.
  4. Adaugati sucul de lamaie si luati de pe foc.
  5. Acoperiti cu folie si lasati sa se raceasca.
Pentru a asambla macarons:
  1. Puneti cele doua crema in posuri.
  2. Grupati macarons dupa marime, doi cate doi, perechi.
  3. Posati ganache pe marginea exterioara a fiecarui macarons (doar unul dintr-o pereche de doi, nu e nevoie sa puneti crema pe ambii). Umpleti centrul cu gem de zmeura apoi acoperiti cu cel de-al doilea macarons.
  4. Puneti in casserole si dati la rece.
  5. Sunt mult mai buni dupa o zi la rece.


{Pistachio Raspberry Entremet} – Entremet cu fistic si zmeura

pistachio raspberry entremet

Whenever I can get my hands on the brilliant Silikomart silicone molds I’m in heaven. Now, to be totally honest, buying baking equipment is addictive and not the cheapest hobby of them all. I’m really trying to hold back on it and only buy what I need, whenever I need it, making sure it’s something I can use later on for other desserts. But silicone molds like this one, known as Eclipse, are meant to last you a lifetime – not only because they are well made, but also because their shape is ever-lasting – it can be used for basically any cake you might think of, turning something otherwise common into a pastry masterpiece.

This pistachio raspberry entremet is something I dreamt of ever since I read about the award winning Ambroisie created by pastry chef Hidemi Sugino. In 1991, he won the World Pastry Cup with this desserts – that’s a pretty big deal in my book! He uses pistachio, raspberry and chocolate in such a delicious, incredible way that is totally inspiring. Just google it and be amazed by its simplicity and yet its complexity. It’s not a dessert that impresses with its design, but one that relies on its amazing taste to blow you away. Or at least that’s how I pictured Ambroisie – a mix of flavors, colors and textures that complement each other perfectly, creating a dessert to remember, a dessert that you can never get bored with. The mix of flavors is what caught my attention in the very first place and it’s this particular mix that allowed my imagination to go wild and picture it in all sorts of cakes, in all sorts of ratios.

pistachio raspberry entremet

Starting from this mix of flavors I created this pistachio raspberry entremet that has layers of fluffy pistachio Joconde sponge cake, white chocolate mousse, raspberry jelly, pistachio mousse and my reliable chocolate mirror glaze. It’s a cake that has a delicate flavor, but an intense richness. Both pistachio and white chocolate are silky and have these earthy, delicious notes, only to be cut through by the tangy, fragrant raspberry jelly and the intense chocolate glaze.

{Pistachio Raspberry Entremet}
Pistachio Joconde sponge:
  • 20g all-purpose flour
  • 70g ground pistachio
  • 70g powdered sugar
  • 2 whole eggs
  • 2 egg whites
  • 1 pinch salt
  • 20g white sugar
  • 15g butter, melted
White Chocolate Mousse:
  • 120g white chocolate
  • 100ml heavy cream
  • 2 egg yolks
  • 20g white sugar
  • 3g gelatin + 15ml cold water
  • 120ml heavy cream, whipped
  • ½ teaspoon vanilla extract
Raspberry Jelly:
  • 150g frozen raspberries
  • 40g white sugar
  • 3g gelatin + 15ml cold water
Pistachio Paste:
  • 100g pistachio, peeled
  • 65g white sugar
  • 35ml water
  • 1 pinch salt
  • 20g almonds, ground
  • 2-4 tablespoons neutral vegetable oil (coconut)
Pistachio Mousse:
  • 2 egg yolks
  • 60g white sugar
  • 30ml water
  • 50g pistachio paste
  • 2g gelatin + 10ml cold water
  • 100ml heavy cream, whipped
Mirror Glaze:
  • 225g white sugar
  • 75g cocoa powder
  • 135ml water
  • 150ml heavy cream
  • 7g gelatin + 35ml cold water
  • 1 pinch salt
Pistachio Joconde:
  1. Combine the pistachio, powdered sugar and eggs in a bowl and mix with an electric mixer for a few minutes until pale and double in volume.
  2. In a different bowl, mix the eggs whites with a pinch of salt until fluffy.
  3. Stir in the sugar and mix well until glossy and stiff.
  4. Fold the meringue into the postachio mixture, alternating it with the flour.
  5. Drizzle in the melted butter then spread the batter in a 25x25cm pan - it needs to be about 1cm thickeness as it rises.
  6. Bake in the preheated oven at 350F for 15-18 minutes or until golden brown.
  7. Allow to cool down in the pan.
White Chocolate Mousse:
  1. Place the chocolate in a bowl.
  2. Bloom the gelatin in cold water.
  3. Heat 100ml cream in a saucepan.
  4. In the meantime, mix the egg yolks with sugar until creamy and pale. Pour in the hot cream then retunr over low heat and cook until it reaches 82C.
  5. Remove from heat and add the vanilla then pour the mixture over the chocolate.
  6. Allow to rest for 5 minutes then mix well until smooth. Add the gelatin as well.
  7. Allow to cool to room temperature then fold in the whipped cream.
Raspberry Jelly:
  1. Combine the raspberries and sugar in a saucepan and allow to rest for 10-15 minutes - it starts to defrost and becomes juicy.
  2. Place over low heat and cook for 5-10 minutes until softened.
  3. Bloom the gelatin in cold water.
  4. Pass the raspberry through a fine sieve then stir in the melted gelatin.
  5. Pour the jelly into a small cake pan, making sure it fits your Eclipse mold. Freeze for 4-5 hours, preferably over night.
Pistachio Paste:
  1. Combine the sugar and water in a saucepan.
  2. Place over low heat and cook until it reaches 116C.
  3. Remove from heat and right away stir in the pistachio. Mix with a wooden spoon until the pistachios are covered in crystallised sugar.
  4. Transfer the pistachio in a food processor or blender.
  5. Add the rest of the ingredients then pulse for a few minutes until well mixed and smooth, adding more oil if needed.
Pistachio Mousse:
  1. Bloom the gelatin in cold water.
  2. Start by making a base for the mousse: combine the sugar and water in a saucepan and place over medium heat. In the meantime, mix the egg yolks until pale. Gradually pour in the hot sugar syrup, mixing well for a few minutes until stiff and pale.
  3. Add the pistachio paste and mix well then stir in the melted gelatin.
  4. Fold in the whipped cream.
Mirror Glaze:
  1. Bloom the gelatin in cold water.
  2. Combine the sugar, cocoa powder, water, cream and salt in a saucepan.
  3. Place over low to medium heat and cook until it becomes thickened.
  4. Remove from heat and stir in the gelatin.
  5. Allow to cool to room temperature before using.
To assemble the cake:
  1. Start molding the cake upside down:
  2. - the first layer is the pistachio mousse
  3. - the second layer is raspberry jelly
  4. - the third layer is white chocolate mousse
  5. - the final layer is the pistachio Joconde
  6. Once molded, place the cake in the freezer for at least 6 hours.
  7. Remove the cake from the mold and place it on a wire rack.
  8. Pour the chilled glaze over the cake and allow it to drip off for a few minutes.
  9. Transfer the cake over a platter and decorate as you wish.
  10. Enjoy!

pistachio raspberry entremetROMANIAN

Cumparatul tavilor, formelor, posurilor si a altor instrumente care iti usureaza munca in bucatarie nu e doar molipsitor, ci da si dependenta. Asa ca incerc sa-mi impun niste limite si sa cumpar doar ce am nevoie si cand am nevoie, avand grija ca ceea ce cumpar sa poata fi folosit si alta data pentru alte prajituri. Sigur, nu-mi iese intotdeauna, dovada stand dulapurile pline cu tavi, forme ori ingrediente, dar incerc sa le folosesc atunci cand timpul imi permite sa ma joc.

Dincolo de aceasta forma obsesiva de a cumpara chestii pentru prajiturit insa, sta si utilitatea acestora – nu doar ca iti permit sa realizezi forme interesante de prajituri, ci sunt realizate din materiale care rezista atat la temperaturi inalte cat si joase, ceea ce le confera versatilitate.

Inspiratia mea pentru acest tort a fost celebra Ambroisie a lui Hidemi Sugino, pastry chef japonez care a castigat numeroase medalii internationale. El foloseste fisticul, zmeura si ciocolata intr-o combinatie de culori, texturi si arome intr-un mod cu care am rezonat imediat. Reteta folosita de mine insa nu ii apartine pentru ca eu mi-am dorit un gust final diferit, concentrat mai mult pe fistic si zmeura decat pe ciocolata. Am luat-o insa ca pe o provocare si a iesit ce vedeti – un tort elegant, simplu la exterior, dar pe atat de cochet la interior. Nu as zice ca e o creatie originala, dar in mod cert e delicios! (sau mai bine zis a fost delicios)

E o reteta destul de stufoasa, insa va recomand sa o faceti cu prima ocazie – din aceste cantitati obtineti un tort micut, cu 16-18cm diametru si mai mult sau mai putin de 1kg.

pistachio raspberry entremet

Straturile acestui entremet sunt:

  • blat Joconde de fistic
  • mousse de ciocolata alba
  • jeleu de zmeura
  • pasta de fistic
  • mousse de fistic
  • glazura oglinda


Blat Joconde cu fistic:

  • 20g faina alba
  • 70g fistic macinat
  • 70g zahar pudra
  • 2 oua intregi
  • 2 albusuri
  • 1 praf de sare
  • 20g zahar alb
  • 15g unt topit

Mousse de ciocolata alba:

  • 120g ciocolata alba, tocata
  • 100ml smantana pentru frisca
  • 2 galbenusuri
  • 20g zahar alb
  • 3g gelatina + 15ml apa rece
  • 120ml smantana pentru frisca, batuta
  • 1/2 ingurita extract de vanilie

Jeleu de zmeura:

  • 150g zmeura congelata
  • 40g zahar alb
  • 3g gelatin + 15ml apa rece

Pasta de fistic:

  • 100g fistic curatat
  • 65g zahar alb
  • 35ml apa
  • 1 praf de sare
  • 20g migdale macinate
  • 2-4 linguri ulei vegetal neutru (ulei de cocos)

Mousse de fistic:

  • 2 galbenusuri
  • 60g zahar alb
  • 30ml apa
  • 80g pasta de fistic
  • 2 gelatina + 10ml apa rece
  • 100ml smantana pentru frisca, batuta

Glazura oglinda:

  • 225g zahar alb
  • 75g cacao
  • 135ml apa
  • 150ml smantana pentru frisca
  • 7g gelatina + 35ml apa rece
  • 1 praf de sare

Mod de preparare:

Joconde cu fistic:

  1. Combinati fisticul, zaharul pudra si ouale intregi intr-un bol si mixati pana isi dubleaza volumul si devin albicioase.
  2. In alt bol, mixati albusurile cu un praf de sare pana devin spumoase. Adaugati zaharul si mixati pentru a forma o bezea ferma.
  3. Incorporati bezeaua in amestecul de fistic si oua, alternand-o cu faina.
  4. Adaugati usor si untul topit apoi turnati aluatul intr-o tava de aproximativ 25x25cm si coaceti in cuptorul preincalzit la 180C pentru 15-18 minute.
  5. Dati deoparte si lasati se se raceasca apoi decupati un cerc suficient de mare incat sa va incapa in forma Eclipse.

Mousse de ciocolata alba:

  1. Puneti ciocolata intr-un bol.
  2. Hidratati gelatina in apa rece.
  3. Incalziti 100ml smantana pentru frisca intr-un vas.
  4. Intre timp, mixati galbenusurile cu zaharul pana devin cremoase. Turnati smantana fierbinte peste galbenusuri apoi puneti iar pe foc si gatiti pana la 82C.
  5. Luati de pe foc si turnati peste ciocolata alba.
  6. Adaugati vanilia apoi lasati deoparte 5 minute. Amestecati bine cu o spatula apoi adaugati gelatina.
  7. Lasati sa se racoreasca  apoi incorporati gelatina.

Jeleu de zmeura:

  1. Hidratati gelatina in apa rece.
  2. Combinati zmeura si zaharul intr-un vas. Lasati cateva minute pentru a incepe sa se dezghete apoi puneti pe foc si gatiti 5-10 minute pana zmeura se inmoaie.
  3. Treceti zmeura printr-o sita pentru a inlatura semintele apoi combinati-o cu gelatina topita.
  4. Turnati amestecul intr-un vas tapetat cu folie alimentara, avand grija ca forma finala sa incapa in forma Eclipse sau orice alta forma veti folosi.

Pasta de fistic:

  1. Combinati zaharul si apa intr-un vas si puneti pe foc.
  2. Gatiti pana la 116C apoi luati de pe foc si adaugati fisticul. Amestecati imediat cu o lingura de lemn pana fisticul este acoperit in zahar cristalizat.
  3. Transferati in vasul robotului de bucatarie si adaugati si restul ingredientelor.
  4. Pulsati pana obtineti o pasta fina – dureaza cateva minute bune.

Mousse de fistic:

  1. Hidratati gelatina in apa rece.
  2. Combinati apa si zaharul intr-un vas si puneti pe foc. Gatiti pana ajunge la 114-116C.
  3. Mixati galbenusurile intr-un bol pana devin cremoase. Adaugati treptat siropul fierbinte, mixand bine.
  4. Incorporati pasta de fistic, urmata de gelatina topita.
  5. Lasati sa vina la temperatura camerei si adaugati smantana batuta.

Glazura oglinda:

  1. Hidratati gelatina in apa rece.
  2. Combinatirestul ingredientelor intr-un vas si puneti pe foc mic spre mediu.
  3. Gatiti pana atinge 85C si se ingroase usor.
  4. Luati de pe foc si adaugati gelatina.
  5. Treceti printr-o sita deasa apoi acoperiti cu folie la suprafata si lasati sa se raceasca la temperatura camerei.

Pentru a asambla tortul:

Incepeti prin a-l asambla de sus in jos, adica invers in forma dorita – Eclipse in cazul meu, dar altor forme s-ar putea sa se aplice alte reguli.

  • turnat intai de toate mousse-ul de fistic
  • asezati deasupra jeleul de zmeura
  • turnati peste jeleu mousse-ul de ciocolata alba
  • terminati montajul cu un disc din blatul Joconde

Dati tortul la congelator cel putin 6 ore.

Scoateti tortul, puneti-l pe un gratar si turnati deasupra glazura, incercand sa mentineti un strat uniform.

Decorati dupa dorinta.

Sa aveti pofta!

pistachio raspberry entremet

{Rose Velvet Bundt Cakes} – Mini Guguluf cu trandafir si zmeura

rose velvet bundt cakes

I just want to dedicate this post to past and future loves, to memories and broken bits of soul, to those people who build you up or those who take you down, to those of you who fight for their love or those who go on separate ways, to those who care for others more than themselves… be kind to yourself, forgive and keep your head up!

rose velvet bundt cakes

This post wasn’t necessarily planned. But it happened that I wanted to try adding fruit puree to my usual Swiss Meringue Buttercream recipe, frosting that needed to be used on something. So I just went with the flow and came up with these Rose Velvet Bundt Cakes – not only they have the most beautiful pink color I can imagine, but they’re also incredibly moist and rich, perfect with the white chocolate glaze and the raspberry Swiss meringue buttercream. The chocolate heart and strawberry just felt like the best options for decor!

rose velvet bundt cakes-1b

{Rose Velvet Bundt Cakes} - Mini Guguluf cu trandafir si zmeura
Rose Velvet Bundt Cakes:
  • 350g all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 200ml vegetable oil
  • 100g butter, melted
  • 250g white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon rose water
  • 250ml buttermilk
  • ½ teaspoon red food coloring
  • 1 teaspoon white wine vinegar
  • 2 eggs
Raspberry Swiss Meringue Buttercream:
  • 4 egg whites
  • 200g white sugar
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • 250g butter, room temperature
  • 80g raspberry puree (cooked, not raw)
White Chocolate Glaze:
  • 90g white chocolate, melted
  • 200g powdered sugar, sifted
  • 40g liquid glucose (replace with honey)
  • 40ml hot water
  • ½ teaspoon vanilla extract
Rose Velvet Bundt Cakes:
  1. Grease your miniature Bundt cake pans with butter and sprinkle with a thin layer of flour.
  2. Sift the flour, salt and baking soda in a bowl.
  3. Mix the buttermilk, food coloring, vanilla, rose water and vinegar in another bowl.
  4. Combine the oil, butter and sugar in a bowl and mix well for 1 minute. Add the buttermilk and mix well then stir in the eggs and give it a good mix.
  5. Fold in the flour and mix just until incorporated.
  6. Spoon the batter into the prepared Bundt cake pans and bake in the preheated oven at 350F – 180C for 15-17 minutes.
  7. Remove from the oven and allow the pans to cool down for 10 mintues then remvoe the cakes from the pan, placing them on a wire rack to cool down.
Raspberry Swiss Meringue Buttercream:
  1. Combine the egg whites, sugar, salt and vanilla in a clean heatproof bowl.
  2. Place the bowl over a hot water bath and cook, mixing all the time with a whisk, until the sugar dissolves completely and the mixture is hot.
  3. Remove from heat and start mixing the egg whites with a mixer until it becomes a glossy, stiff meringue. It may take about 10 minutes.
  4. When the meringue is done, add the butter, all at once and mix on low heat for 2-3 minutes. At first, the mixture will curdle up, but keep mixing until it comes together into a silky, glossy cream.
  5. Stir in the raspberry puree, 1 tablespoon at a time, mixing with a spatula or whisk until well incorporated.
  6. Spoon the buttercream in a pastry bag fitted with a star nozzle and place aside.
White Chocolate Glaze:
  1. Combine all the ingredients in a bowl and mix until smooth and glossy. If the glaze is too thick, add 1 more teaspoon of water. If the glaze is too thin, add more powdered sugar.
To assemble the dessert:
  1. Dip each Bundt cake into the white chocolate glaze and place on a wire rack to drip off.
  2. Pipe the buttercrea into each Bundt cake.
  3. Decorate with fresh strawberries, raspberries or chocolate.

rose velvet bundt cakesROMANIAN

Cu toate ca ju sarbatoresc de fel astfel de zile importate, febra rozului si a inimioarelor te prinde repede. Asa ca astazi am pentru voi o postare nu tocmai programata, dar zic eu binevenita luand in considerare ocazia. Aceste mici tortulete cu apa de trandafiri si crema de unt pe baza de zmeura sunt fine, delicioase, au un gust intens si fac un desert perfect pentru indragostiti.


Guguluf cu apa de trandafir:

  • 350g faina alba
  • ½ lingurita sare
  • 1 lingurita bicarbonat de sodiu
  • 200ml ulei cu gust neutru
  • 100g unt topit
  • 250g zahar alb
  • 1 lingurita extract de vanilie
  • 1 lingurita apa de trandafiri
  • 250ml lapte batut
  • ½ lingurita colorant rosu
  • 1 lingurita otet de vin alb
  • 2 oua

Crema de unt cu bezea si zmeura:

  • 4 albusuri
  • 200g zahar alb
  • ½ lingurita zahar
  • ½ lingurita extract de vanilie
  • 250g unt la temperatura camerei
  • 80g piure de zmeura (gatit, nu crud)

Glazura de ciocolata alba:

  • 90g ciocolata alba topita
  • 200g zahar pudra
  • 40g glucoza lichida (sau miere)
  • 40ml apa fierbinte
  • ½ lingurita extract de vanilie

Mod de preparare:

Guguluf cu apa de trandafir:

  1. Ungeti tavile de mini guguluf cu unt si pudrati-le usor cu faina.
  2. Cerneti faina cu sarea si bicarbonatul intr-un bol.
  3. In alt bol, amestecati laptele batut cu vanilia, apa de trandafiri, colorantul si otetul.
  4. Intr-un bol mai mare, combinati uleiul, untul topit si zaharul si mixati 1 minut.
  5. Adaugati amestecul de lapte batut apoi incorporati ouale.
  6. Adaugati faina si mixati doar pana la incorporare.
  7. Turnati aluatul in tavile pregatite si coaceti in cuptorul preincalzit la 180C pentru 15-17 minute.
  8. Lasati tavile sa se raceasca 10 minute apoi transferati torturile pe un gratar si lasati-le sa se raceasca complet.

Crema de unt cu bezea si zmeura:

  1. Incepeti prin a combina albusurile cu zaharul, sarea si vanilia intr-un bol curat si rezistent la caldura.
  2. Puneti pe baie de aburi si gatiti amestecul pana devine fierbinte si zaharul se topeste complet.
  3. Luati de pe foc si mixati pana bolul se raceste complet si obtineti o bezea ferma si lucioasa.
  4. Adaugati untul, tot odata, si mixati 2-3 minute la viteza mica pana obtineti o crema fina, lucioasa.
  5. Adaugati piureul de zmeura, cate o lingura o data, amestecand cu o spatula sau un tel.
  6. Puneti crema intr-un pos cu dui stea si dati deoparte.

Glazura de ciocolata alba:

  1. Combinati toate ingredientele intr-un bol si amestecati bine. Daca glazura e prea groasa, adaugati 1 lingurita apa fierbinte. Daca e prea subtire, mai adaugati putin zahar pudra.
  2. Pentru a asambla torturile:
  3. Glazurati fiecare guguluf cu glazura de ciocolata alba si puneti-le pe gratar pentru a scurge excesul de glazura.
  4. Umpleti si decorati fiecare tort cu crema de unt si zmeura.
  5. Decorati cu zmeura, capsune, ciocolata si chiar sos de zmeura.

rose velvet bundt cakesrose velvet bundt cakes