Luna februarie a lui 2020 a inceput in forta cu un curs care imi este tare drag, poate si pentru ca tematica in sine mi-a aprins pasiunea pentru cofetarie si ma bucur tare mult cand am ocazia sa o vad la fel de intensa si in cursantii mei. A fost o grupa tare frumoasa si…
Fursecuri cu picaturi de ciocolata fara gluten
Adaugam astazi la colectia de fursecuri cu picaturi de ciocolata inca o reteta, de aceasta data una fara gluten. Trebuie sa recunosc ca nu ma asteptam ca aceste fursecuri sa fie totusi atat de bune! Si fara gluten si fara lactoza. Experienta mea cu produsele fara gluten nu a fost wow pana acum, produsele coapte…
Gluten Free Chocolate Chip Cookies
Let’s add one more recipe to the large list of chocolate chip cookies, shall we?! Not just any recipe though, but these delicious gluten free chocolate chip cookies which really impressed me. In addition to having no gluten, these cookies also have no lactose. So bonus points for a recipe that is already great. The…
Francisco Migoya – de la arta la cofetarie
Sunt multi cofetari pe care ii urmaresc cu drag si unde gasesc mereu inspiratie, atat din punct de vedere al tehnicilor de lucru, cat si din punct de vedere uman adesea, in timp ce unii mi se par pedagogi minunati. Pe Francisco Migoya insa il urmaresc pentru pasiunea lui incredibila pentru tot ceea ce face,…
Francisco Migoya – from art to pastry
There’s plenty of people I follow and find inspiration at around this world – some chefs for their attention to details, others for their humanity and way of approaching things, others for their teaching skills, some for their craziness in decor or flavors. And Francisco Migoya for his deep passion for everything he gets involved…
Basil Lemon Cake
Basil is my one true love in terms of aromatic herbs, but it’s an aroma I discovered only a few years ago and I actually hated it before. I didn’t like it in savory dishes, but once Diego Lozano introduced me to it in desserts, I was hooked. I have made countless basil desserts over…
Tort cu busuioc si lamaie
Busuiocul, iubirea mea, aroma pe care nu o mananc niciodata in feluri de mancare sarate, dar o ador in prajituri. Nu e prima reteta cu busuioc de pe blog si cu siguranta nu va fi ultima. Asta pentru ca busuiocul este prima aroma care m-a scos din sfera de comfort, indreptandu-mi atentia spre zone mai…
Aromele – perceptia savorii unui produs
Perceptia savorii unui produs = gust + aroma + textura + factorul X Gustul este ceea ce simt papilele gustative Aroma este ceea ce percepe simtul olfactiv Textura este ceea ce percepem in gura in afara de gust Factorul X, conform The Flavor Bible, este ceea ce percepem cu ajutorul simturilor, inclusiv emotiile. Savoarea unui…
Flavor perception, taste and the X factor of food
The flavor perception of a product = taste + aroma + texture + the X factor Taste is what we perceive with our taste buds Aroma is what we smell Texture is what we perceive with our mouth other than the taste buds, is the mouthfeel The X factor, according to the The Flavor Bible,…
How to write a recipe like a pro
Food blogging and recipe writing sounds fun, isn’t it? It does sound like the dream job and many people would say “ah it’s just a recipe”, but they forget about the work behind a recipe, the effort of baking it, testing it and make the needed changes sometimes, the time spent writing it and the…
Cum scriem o reteta corect
Cofetaria si bloggingul, doua dintre pasiunile mele, se imbina frumos pe acest blog inceput de mai bine de 5 ani (chiar 8 ani daca socotesc si versiunile de blogspot avute la inceput), iar de aici s-au nascut tot felul de idei care mai de care mai interesante si proiecte frumoase. Insa tot blogul ramane proiectul…
Pecan Fondants – Delicious Cookies to Share
Pecan Fondants – Cookies Collection – delicious cookie recipe to share! The beginning of 2020 has been slow for me. I feel like this year will be one of recovery, of being more focused on myself and my health, of being more forgiving with what I can do and when I can. It’s just what…
Fursecuri cu nuci pecan
Inceputul anului 2020 a fost unul lent pentru mine, cu mai mult focus pe sanatate, stare de bine si liniste. De asemenea, mi-a permis mai mult timp sa ma ocup de acest blog, ceea ce mi-a adus bucurie nespusa de altfel, intrucat acest spatiu este locul in care ma intalnesc cu voi, locul in care…
Gluten – what is it?
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…
