Introduction to Pastry

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

{Homemade White Bread} – Paine alba de casa

{Homemade Salted Caramel Sauce} – Sos caramel sarat

Concurs #pastryworkshop

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

{Introduction to Pastry} – Choux au Craquelin

Working with Sugar – Sugar syrups and caramel

Sirop de zahar – cum lucram cu zaharul fierbinte

Despre sare si condimente

Salt and Spices

Gelatin – what it is and how to use it correctly

Gelatina – cum se foloseste corect