Introduction to Pastry

#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

Top 10 Must Have Tools for a Pastry Chef – 10 ustensile necesare unui cofetar

Paine alba de casa – reteta Pastry Workshop

{Homemade Salted Caramel Sauce} – Sos caramel sarat

Concurs #pastryworkshop

{Introduction to Pastry} – Vanilla Pastry Cream – Crema de vanilie