Scoala de Vara (in curand Scoala de Toamna, dar in esenta un curs de Initiere in Cofetarie) este un curs pe care l-am visat o buna perioada de timp, un curs gandit sa fie complet, sa acopere bazele cofetariei, sa raspunda la intrebari sau sa ridice intrebari noi si sa le rezolve, sa acopere bazele…
Cheesecake cu branza de capra
Cheesecake-ul este in esenta un desert simplu, dar de efect, un desert pe baza de crema de branza, asezata pe un strat crocant, de obicei realizat din biscuiti digestivi. Aceasta reteta insa se indeparteaza putin de clasic prin adaugarea cremei de branza de capra care are o aciditate sporita si prin modificarea stratului crocant prin…
Goat Cheese Cheesecake
Cheesecake is a dessert I recently discovered and began to love and one that I kept trying to make perfect because I could see the potential in this amazing dessert. So bit by bit I started adding all sort of flavors into the cheesecake, but one that stood out was goat cheese. I don’t normally…
Scoala de Toamna by Olguta – Curs de Cofetarie
Odata cu schimbarea sezonului, iata ca schimbam si tematica cursurilor si incepem sa ne indreptam atentia spre produse de sezon. Iar Scoala de Vara trece si ea printr-o astfel de schimbare, devenind Scoala de Toamna. Se pastreaza insa aceeasi calitate a cursului, aceeasi structura de baza, scopul ramanand si el acelasi, respectiv sa prezinte bazele…
Fursecuri integrale cu picaturi de ciocolata
Se pare ca am dat peste o noua obsesie – fursecurile. Am facut tare multe variante in ultima perioada si va spun ca nu ma opresc aici. Sunt intr-o misiune sa gasesc cele mai bune fursecuri de toate tipurile, caci mi se pare ca aceste produse de cofetarie au devenit asa, un fel de Cenusareasa…
Whole Wheat Chocolate Chip Cookies
I rarely bake anything that starts with “whole wheat” nowadays. Pastry is rarely about making something healthy. It’s focusing more on making something delicious, something to remember, to spoil your taste buds with. So whole wheat is not that important in pastry, but we do take into consideration the properties of the flour, mainly the…
Tort Momofuku cu fistic si citrice
Fisticul si Momofuku sunt doua notiuni pe care le ador. Fisticul prin aroma lui si verdele viu, superb, Momofuku prin simplitatea stratificarii si complexitatea retetelor, insa si prin ideile sustinute de creatoarea acestor deserturi, Christina Tosi. Iar acest tort Momofuku cu fistic si citrice le contine pe amandoua. Christina Tosi este un om pe care…
Momofuku Style Pistachio Citrus Cake
Momofuku must be my forever love! I simply adore the way Christina Tosi assumed her role as a food provider and dessert creator, her creativity and the way she turned something she loves into an empire more or less. Sure, all her desserts are really sweet, they are what she calls fast desserts, tiny bits…
Almond Meringue Bars
Meringue is one of the most mesmerizing products of pastry and for sure one of the most used ones – you can use meringue on its own, you can dry it out, you can incorporate in a sponge, add it in a mousse, you can use it as a macarons base and the list can…
Cheesecake Bars with Fruit Compote
I love summer and its fruit varieties. It must be one of the most loved seasons by pastry chefs due to all the colours and flavors available. It’s so easy to get proper flavor in a cake when you have berries available, when you have herbs all over the place. All you have to do…
Blueberry Crumble Muffins
It’s amazing how fruits can inspire a pastry chef! All these colours, all these flavors, the textures – it’s pure heaven for creativity. But at the same time it can easily be exactly the opposite. So this summer I decided to go back to the roots of baking a little bit, discover what fruits have…
Honeycomb Candy
Honeycomb has long fascinated me! For a while it felt like some sort of magic is going on with it and it foams up. I realized soon enough that there is no magic, it’s all chemistry and the reason honeycomb is so airy is the chemical reaction coming from the baking soda. What you are…
