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 –…
{Chocolate Speculoos Cake} – Tort cu ciocolata si speculoos
If there is anything in this world that cannot go wrong when it comes to desserts, that must certainly be chocolate cake! No matter the shape, the size or the decor, chocolate cake is a fan favorite. But it can also be boring, therefore my proposal for today is this chocolate speculoos cake with a…
{Pesto Bread} – Paine cu pesto (P)
Sometimes a simple bread is all you need to reset yourself. Bread is strongly connected with my core since my childhood memories see my grandmother making bread at least once a week. She had this huge clay oven and she made bread and braided small loaves for the kids. She always said: “don’t be afraid…
Workshop Ciocolata
Ciocolata, acest ingredient minune al cofetariei, are o multime de secrete, dar dupa ce inveti sa le deslusesti, nimic nu te mai poate opri de la a crea tablete, praline ori decor de ciocolata. Din acest motiv, venim in intampinarea voastra cu singurul workshop dedicat ciocolatei din acest an. Va avea loc pe 13/14/15 decembrie…
{Momofuku Banana Hazelnut Cake} – Tort cu alune de padure si banane (P)
You guys know how much I like Momofuku desserts by now. There’s plenty of Cristina Tosi’s recipe on my blog, some of them similar to this Momofuku banana hazelnut cake in terms of construction and layering! I do love how straight forward Cristina is with her Momofuku concept, how she found her own path, her…
