These chocolate chip cookies are not only packed with chocolate, but so moist and delicious that one cookie alone won’t be enough!
Moist Banana Brownies
Brownies might as well become this blog’s signature as there are so many recipes already published, all of them delicious, fitted for every taste! You can choose between these raspberry brownies or these fluffy brownies of Pierre Herme, although if you love moist, gooey brownies, the 4 chocolate brownies might be a better choice. I…
Scoala de Vara by Olguta
Scoala de Vara este un curs de cofetarie gandit pentru pasionatii de cofetarie, incepatori sau intermediari, oameni care isi doresc sa descopere tainele cofetariei, pornind de la fursecuri la tarte, de la macarons la torturi, de la ceea ce reprezinta baza cofetariei catre produse mai complexe, dar care au in comun un singur lucru –…
Mini tarte cu matcha si zmeura
Continuam aventura cu matcha de la Nevis inceputa in articolul de zilele trecute cu aceste mini tarte cu matcha si zmeura atat de delicate in simplitatea lor. Exteriorul poate nu impresioneaza, insa interiorul iese in evidenta cu siguranta! O coaja nispoasa de pate sucree ce se topeste in gura, un gel de zmeura intens aromatizat…
Matcha Black Sesame Petit-Gateaux
Matcha Black Sesame Petit-Gateaux was not an easy cake to come up with. I had a hard time at first pairing matcha with other flavors, so I started looking for inspiration. Eventually I found Sadaharu Aoki who is a Japanese pastry chef living in France. His shop is known for the mix of Japanese flavors…
Monoportii cu matcha si susan negru
Mi-a fost destul de greu sa combin matcha cu alte arome la inceput, asa ca am inceput sa caut inspiratie si am ajuns la acest om pe care il admir foarte mult – Sadaharu Aoki. De origine japoneza, el traieste acum la Paris si detine o cofetarie ce reuseste sa imbine cu mare succes aromele…
{Pink Pepper Grapefruit Pavlova} – Pavlova cu grapefruit si piper roz
Pavlova is an international dessert, that famous it is! But with good reason as it is a dessert easy to make and can pack a lot of flavor. Moreover, you can make good use of the leftover egg whites or even recycle fruits that no one eats anymore.
Frank Haasnoot Masterclass – How It Was
Frank Haasnoot is a pastry chef known worldwide for its impressive desserts and unique ideas. He’s a true creator of edible works of art, but he is also a great teacher and friend. See below how exactly his masterclass was and learn more about his way of seeing pastry.
Tort cu morcovi si ghimbir
Am cam pierdut sirul numarului de retete de tort cu morcov de pe blog, dar trebuie sa recunosc ca imi place tare mult acest tort cu morcovi si ghimbir si in plus mai e si extrem de versatil! Se combina excelent cu o crema de branza si unt, usor sarata, intens aromatizata, dar ar merge…
{Ginger Carrot Cake} – Tort cu morcov si ghimbir
Carrot cake may be a classic, but the good thing with classics is that they can easily be revived. So I added plenty of candied ginger into the sponge to make this cake a better version of itself. What you end up with is a moist, aromatic and creamy cake to enjoy!
{White Tiramisu} – Tiramisu alb
Tiramisu is not something I make too often, but when I do, I put some distance between the traditional recipe and me. I don’t have an explanation for it – it just happens. Given the fact that traditional tiramisu contains coffee and this one does not, a question arises – is it still tiramisu or…
Top 10 Must Have Tools for a Pastry Chef – 10 ustensile necesare unui cofetar
Although having the right tools is not the essence of being a pastry chef, it can surely help get the job done! So here is a list of what I consider to be the 10 most important tools of a pastry chef!
