Introduction to Pastry

#pastrytips – Oul in cofetarie

Panna cotta cu iaurt

#pastrytips – Glucoza (lichida)

Pandispan cu fructe

Summer Fruit Sponge Cake

#pastrytips – Zaharul invertit

Cantuccini cu migdale si lamaie confiata

Chec marmorat – tava guguluf

Paillete feuilletine cu cacao

Paillete Feuilletine cu vanilie

Pasta de pralina

How to make a chocolate sail

Aromele – perceptia savorii unui produs

Flavor perception, taste and the X factor of food

How to write a recipe like a pro

Cum scriem o reteta corect

Gluten – what is it?

Gluten – ce este si importanta lui

Basic Pastry Tools and Utensils – Part 1

Ustensile de baza in cofetarie – partea 1