Years ago as I stepped into the world of pastry I didn’t understand gluten as much as I do now, but even then, gluten had a bad reputation. Everyone was talking about how bad it is for your health and more and more people around me began talking about the health problems they developed after…
Gluten – ce este si importanta lui
Ani in urma cand am pasit in lumea cofetariei nu stiam si nu intelegeam ce este glutenul la fel de bine ca acum, dar chiar si atunci, glutenul era pus intr-o lumina nu tocmai favorabila. Se vorbea inca de atunci despre sensibilitate la gluten sau alergie ori boala Celiaca (probleme de sanatate reale de altfel,…
Vegan Chocolate Tart
As a pastry chef, I rarely avoid the use of eggs and dairy products, mostly because I find them so delicious and love working with them. But from time to time I get asked to make something began and depending on who asks, I cannot say no to a good challenge. So this vegan chocolate…
Tarta vegana cu ciocolata
Prajiturile vegane si cofetaria nu merge chiar mana in mana daca stam sa ne gandim la cantitatea uriasa de unt, smantana pentru frisca si oua folosita zilnic in mai toate cofetariile obisnuite ale lumii. Insa trendul mondial merge spre un stil de viata mai sanatos care incepe cu a consuma mai putin zahar procesat, mai…
Basic Pastry Tools and Utensils – Part 1
What would pastry be without a whisk or a silicone spatula?! What would it be without a kitchen scale or any other modern tool we use nowadays?! Sometime I do wonder how Antoine Careme managed his pastry kitchen without most of these tools or how any other pastry chef around the world during that time…
Ustensile de baza in cofetarie – partea 1
Imi amintesc ca acum 6-7 ani cand am inceput eu sa fac prajituri nu aveam mai nimic din ceea ce acum consider ustensile extrem de folositoare cofetarului. Ba mai mult, nici nu se gasea mare lucru pe piata din Romania – nu tu inele de inox, nu tu rame, fara forme de silicon ori termometre….
Entremet cu mere si ciocolata neagra
Pasiunea mea pentru entremets este evidenta intre paginile acestui blog, insa nu facusem nimic cu mere pana acum. Cred ca fugeam cumva de acest ingredient, folosindu-l mai degraba in placinte si mai putin in deserturi rafinate. Dar i-a venit randul, asa ca iata o reteta de entremet cu mere si ciocolata neagra care mi-a devenit…
Apple Chocolate Entremet
My love for entremets is neverending, I am telling you! These elegant, beautiful cakes have stollen my heart! And for good reason – just look at them with their surprising interior and delicate flavors, just imagine all the possibilities, all the fun, all the delicious layers! It’s why I started pastry at the end of…
Casuta din turta dulce cu miere
Tare repede a venit Craciunul anul acesta! Cel putin asa s-a simtit. A fost un an lung, greu pe alocuri, extraordinar de frumos in mare parte, asa ca sunt gata sa il las in urma, sperand la un 2020 excelent, ceea ce va doresc si voua! Pana atunci insa, vreau sa va arat casuta de…
Christmas Gingerbread House
Christmas is just around the corner once again. Oh boy, what a year it has been! But I am so looking forward to having a few days off and enjoying this time of the year to the maximum. And this enjoyment includes not only cooking comfort food, but also baking what I consider a great…
Medovik – Tort rusesc cu miere
Cred ca Medovik nu mai are nevoie de nicio introducere! Stim cu totii ca deserturile ce vin pe filiera ruseasca sunt delicioase, insa in acelasi timp necesita si mult timp pentru a le prepara. Iar cei care se incumeta la munca asta cu siguranta sunt manati nu doar de dorinta de a manca ceva dulce,…
Medovik – Russian Honey Cake
If there’s one thing I admire about Russian pastries that is the patience of actually creating and layering these desserts. It’s unbelievable how much time all these layers take, but then it’s impressive how they taste as well. Medovik is the perfect example of Russian honey cakes with plenty of layers, a delicious sour cream…
Tarta cu ciocolata fara coacere
Ciocolata si ale ei minunatii dulci sunt clasice pentru aceasta perioada a anului, cu atat mai mult cand ea vine ca ingredient principal intr-o reteta pe cat se poate de simpla, pe atat de delicioasa. Aceasta tarta fara coacere cu ciocolata, inspirata din retetele Nigellei Lawson, nu face rabat de la calitatea ingredientelor, reusind sa…
No Bake Chocolate Tart
No Bake Chocolate Tart Chocolate is the queen of pastry, the most used ingredient, the most loved flavor and let me tell you the most versatile one as well. There’s no pastry chef to not like working with chocolate. Due to its incredible taste and great texture, chocolate turns dessert making into an easy task….
Rulouri cu scortisoara
Aluaturile nu s-au prins de mine cum ar fi sperat bunica mea (care avea maini magice cand venea vorba de paine, colaci, cozonaci si placinte), insa m-a obsedat o buna perioada de timp aluatul dulce, cum se formeaza glutenul, ce tipuri de faina sa folosesc, cum pot imbunatati ceea ce faceam deja. Si am lucrat…
Sticky Cinnamon Rolls
My heart beats for pastry, but once in a while I feel the desire to actually go back to my childhood with a bit of baking, back to my grandmother and her amazing bread or sweet dough, back to those moments and flavors. And then I just bake, adding my own touch to each recipe,…
Workshop Torturi Eveniment
Torturile de eveniment sau torturile blat-crema-blat-crema sunt printre primele torturi realizate de mine acum multi ani cand incepusem sa descopar cofetaria. Imi doream sa invat mult si repede, asa incat imi setam cu usurinta obiective de tot felul, aceste torturi fiind printre primele pe lista. Insa iata-ma, ani mai tarziu, predand despre ele. Uitasem cat…
Placinta americana cu mere
Placinta cu mere a copilariei mele nu arata nici pe departe ca aceasta, ci consta mai degraba in foi subtiri de aluat asemanator celui de paine, umplut cu mere din belsug si rulat strans. Clasica placinta cu foi subtiri. Bunica nu avea unt sa ne faca asa ceva si nici nu stia ca exista astfel…
The Apple Pie
I will be honest with you – never in my childhood my mum or my grandma baked pies looking like this one. Whenever I thought of pies as a kid I pictured what my grandmother used to make – a roll kind of pie made of bread dough, rolled very thinly and filled with cheese…
Entremets si Monoportii – Cluj – 25/26/27 noiembrie
Daca pana acum v-am intampinat si adunat cu drag din toata tara la Bucuresti pentru a participa la cursuri si workshopuri, iata ca a venit momentul sa vin eu mai aproape de voi. Si ajungem de aceasta data la Cluj, un oras unde nu am avut ocazia sa ajung pana acum, dar ma bucur ca…
