Pavlova has become an international dessert, that famous it is. But with good reason as this cloudy, light as air dessert has earned its place with its texture, ease of making and most of all, taste. Moreover, this pink pepper grapefruit pavlova is a dessert that has the advantage of using leftover egg whites and even…
Frank Haasnoot Masterclass
Every masterclass at Horeca School comes with a certain dose of emotions, fears, worries, because as much as I study the chefs before the class, I can mostly tell their professionalism, their creativity, but it’s impossible to tell what kind of human beings they are. I always ask myself.. are they fussy, are they funny,…
{Ginger Carrot Cake} – Tort cu morcov si ghimbir
Carrot cake is not something new on this blog and nor is adding ginger to my desserts. But candied ginger is a first and let me tell you that combined together, carrot cake and ginger, are simply amazing. So delicious that it might actually have become my favorite ever carrot cake. It does have an…
{White Tiramisu} – Tiramisu alb
Tiramisu is not something I make too often, but when I do, I put some distance between the traditional recipe and me. I don’t have an explanation for it – it just happens. Given the fact that traditional tiramisu contains coffee and this one does not, a question arises – is it still tiramisu or…
Top 10 Must Have Tools for a Pastry Chef – Ustensile necesare unui cofetar
I remember my first years as a pastry chef (or better said, as a complete beginner) that I lacked pretty much all essential tools for a proper preparation of desserts. But I dreamt of having all sorts of pieces of equipment and tools, I imagined having them would make my life easier. Which is true…
{Vanilla Flan} – Flan cu vanilie
The end of 2018 and the start of 2019 saw a new trend rising in the pastry world – going back to the roots of pastry, using the best ingredients available and focusing more on quality and not quantity. I saw viennoiserie rise incredibly, but I also saw pastry chefs bringing baking more into their…
{Hazelnut Banana Spread} – Crema de banane si alune de padure
Spreads aren’t really that popular in Romania. Well, maybe except Nutella, but let’s face it – as delicious as this famous spread might be, it is packed with sugar and powdered milk and vegetable oil. And even though I know some of these ingredients are harmless, I for one much rather make my own spread,…
{Frank Haasnoot Masterclass} – 28/29/30 martie 2019
Sunt mereu cu ochii pe oamenii care ma intriga, pe acei pastry chefs care nu inceteaza sa lucreze la a inova, la a crea produse noi, deserturi care sa te faca sa te intrebi “cum?!” Si Frank Haasnoot este unul dintre acei oameni – o privire pe pagina lui de Instagram ne arata pasiunea pe…
{Quadruple Chocolate Brownies} – Brownies cu ciocolata
Quadruple Chocolate Brownies don’t wear this name by chance – they do consist of 4 types of chocolate: milk chocolate, dark chocolate, white chocolate and gianduja chocolate. If you add to this equation the chocolate used in the actual batter you end up with so much chocolate that only a true chocoholic could handle this…
Happy New Year!
2018 has been one of my best years yet! It has been a time of growing, of meeting new people, of learning from them, of making friends and connecting, of new exciting classes and new challenges to overcome! Thank you for trusting my recipes and my writing, I am extremely humbled by your continuous support!…
Workshop Ciocolata – decembrie 2018
Ciocolata este unul dintre cele mai folosite ingrediente in cofetarie (dupa unt, zahar, oua, smantana pentru frisca ori lapte, evident, dar aflata acolo in top in orice caz), insa reprezinta fata de celelalte un caz special tocmai datorita versatilitatii ei. Caci poate fi si ingredient extra in reteta (de exemplu fursecuri cu picaturi de ciocolata…
{Vanilla Lemon Cake} – Tort cu vanilie si lamaie
2018 started with a brand new trend in the pastry world – number cakes (I named the post vanilla lemon cake as this one is not actually a number, but the recipe applies to any number or letter cake as long as you have the right cutters). I am sure you’ve seen them before –…
