Mi-a fost multa vreme teama de macarons. Recunosc ca tehnica in sine imi dadea fiori pe sira spinarii. Poate si pentru ca mult timp am plecat urechea la miturile si zvonurile care plutesc in jurul lor si am crezut ca sunt greu de facut, ca daca ploua nu vor iesi, ca daca… ca daca… Multe…
Concurs “Cofetarul Iscusit”
De ceva vreme rumeg ideea unui concurs pe blog si cred ca pana acum nu se aliniasera toate planetele caci imi doream sa fie ceva care in primul rand sa va scoata din sfera de confort si apoi sa va ofere sansa sa castigati ceva cu adevarat util. Insa iata ca primavara a venit cu…
{Workshop Candy Bar} – Martie 2018
Candy bar e o tema foarte actuala si mereu provocatoare, mai ales atunci cand iti doresti sa introduci cat mai multe elemente diferite, dar sa te si incadrezi in doua zile. Motiv pentru care am incercat de aceasta data sa cuprind doar elemente cu dificultate mai mare si am lasat deoparte deserturi mai simple pe…
{Cherry Petit Gateau} – Petit Gateau cu cirese si ciocolata
Petit gateaux are a recent love of mine, but one that goes way back to when I started making entremets. They don’t always intertwine, but petit gateaux are surely just as complex and need just as much attention as any entremet or cake does. And I guess that is the reason why I love making…
{Mint Pistachio Tart} – Tarta cu menta si fistic
There’s two things that I love a bit too much in pastry – pistachio and praline. I always fall for these two flavors, regardless of what dessert it is. It could be a cake, it could be an ice cream (oh my, ice cream!) or it could be a tart, it really doesn’t matter as…
Masterclass Karim Bourgi – Le Nouvel Art De la Patisserie – 11/12/13/14 aprilie 2018
Cofetaria e unul dintre cele mai frumoase domenii in care poti activa! Daca ai pasiune si te motiveaza, e si domeniul in care poti creste cel mai frumos, in care zilnic ai ceva de invatat, in care aproape nu exista finalitate intrucat mereu o iei de la capat dupa ce un desert e gata si…
{Chocolate Amaretto Tart} – Tarta cu Amaretto si ciocolata
For someone saying she doesn’t like chocolate that much anymore, I do post a fair lot of chocolate dessert recipes. But look at this tart! It’s so pretty and packed with textures and flavor! The crunchy, melt-in-your-mouth tart shell, the rich almond frangipane soaked in Amaretto, the dense dark chocolate ganache and the airy chocolate…
Workshopuri primavara 2018
Anul 2018 a inceput in forta pentru mine – o sedinta intensa de realizat praline si bomboane de ciocolata care cumva a stabilit un trend pentru acest an – cursuri, ingrediente de calitate, ciocolata, teste, experimente in bucatarie, glazuri, retete, suporturi de curs, gusturi noi, arome interesante, aventuri culinare. Sunt sigura ca va fi un…
Festive Entremets – workshop decembrie 2017
Festive Entremets este atelierul ce a incheiat seria oficiala de cursuri a acestui an, un an excelent de altfel, un an al schimbarilor, al progresului si imbunatatirilor, un an in care am crescut impreuna, in care ne-am dorit mai mult si am implinit vise, fie proprii, fie ale celor din jur. Asa incat acest workshop…
{Butter Spritz Cookies} – Fursecuri cu unt si ciocolata
Cookies have never been my strongest side so to speak, I used to hate making them a few years back, not knowing then what I know now, not having enough patience perhaps and not being as open as I am today. But I am trying to recover from such a mistake – I do have…
{Rasperry Opera Cake} – Prajitura Opera cu zmeura
Opera is one of the best cakes I have ever made, one that has a huge success at every class I make it. I have tried a lot of other variations, some were delicious, some I wished were never made. This Berry Opera however, belongs to the first kind – delicious, vibrant, fresh! It’s a…
{Chocolate Eclairs} – Eclere cu ciocolata
If there is anything that my little family loves a lot in terms of flavor, that has to be chocolate! Chocolate in any shape or form is always a hit! So much that they prefer to eat a tablet if they don’t have a dessert that they like more! So from time to time I…
