Anul 2018 a inceput in forta pentru mine – o sedinta intensa de realizat praline si bomboane de ciocolata care cumva a stabilit un trend pentru acest an – cursuri, ingrediente de calitate, ciocolata, teste, experimente in bucatarie, glazuri, retete, suporturi de curs, gusturi noi, arome interesante, aventuri culinare. Sunt sigura ca va fi un…
Festive Entremets – workshop decembrie 2017
Festive Entremets este atelierul ce a incheiat seria oficiala de cursuri a acestui an, un an excelent de altfel, un an al schimbarilor, al progresului si imbunatatirilor, un an in care am crescut impreuna, in care ne-am dorit mai mult si am implinit vise, fie proprii, fie ale celor din jur. Asa incat acest workshop…
{Butter Spritz Cookies} – Fursecuri cu unt si ciocolata
Cookies have never been my strongest side so to speak, I used to hate making them a few years back, not knowing then what I know now, not having enough patience perhaps and not being as open as I am today. But I am trying to recover from such a mistake – I do have…
{Rasperry Opera Cake} – Prajitura Opera cu zmeura
Opera is one of the best cakes I have ever made, one that has a huge success at every class I make it. I have tried a lot of other variations, some were delicious, some I wished were never made. This Berry Opera however, belongs to the first kind – delicious, vibrant, fresh! It’s a…
{Chocolate Eclairs} – Eclere cu ciocolata
If there is anything that my little family loves a lot in terms of flavor, that has to be chocolate! Chocolate in any shape or form is always a hit! So much that they prefer to eat a tablet if they don’t have a dessert that they like more! So from time to time I…
{Chocolate Caramel Cookies} – Fursecuri cu ciocolata si caramel
Life can only be delightful when you have a pastry chef in the house! That would be everyone’s picture of the whole thing. Truth is however that I rarely get to bake something for my family nowadays. It’s like the seamstress who doesn’t have a dress. People always say “ah, what a lucky family you…
{Gingerbread House} – Casuta de turta dulce
I haven’t grown up with gingerbread around Christmas, it is something that I found later on as I started baking. My first every gingerbread house happened when my little man was 2-year old. He is 8 now and we have established making a gingerbread house as a rule in the house for Christmas. We bake…
Diego Lozano – Masterclass Romania 2017
A year ago, writing about pastry chef Diego Lozano’s masterclass in Romania, at Horeca School, for the second time, seemed so far away! But somehow, time flew by incredibly quick and yet forgiving enough to let us accommodate into our new space, equip ourselves with new and professional equipment, organize ourselves better, enjoy it more…
Top 10 traits of a pastry chef
When people think of a pastry chef, they think of cakes, delicious tarts and luscious desserts, but just a few of them know the amount of skill involved in developing this kind of desserts. No matter the dessert, time, patience and skill is needed for imagining and building every layer of a cake, the crust…
Workshop Candy Bar – 20/21 octombrie 2017
Cel de-al doilea curs cu tematica Candy Bar nu putea sa nu cuprinda retete noi, multa informatie despre fiecare reteta in parte, combinatii interesante de arome si jocuri de culori si texturi. Cumva cofetaria are capacitatea asta de a scoate la iveala toata creativitatea si imaginatia unei persoane, atat atunci cand vine vorba de compozitie,…
{Carrot Parsnip Cake} – Tort cu morcovi si pastarnac
If you told me a few years back that I will be baking and actually enjoying carrot cake, I would have said you are crazy. Moreover, adding parsnip to desserts was way out of my mind at that time. I mean, come on, carrot parsnip cake? Is that something you would actually think of during…
{Tonka Apricot Tart} – Tarta cu tonka si caise
The season of apricots may be over, but not the season of tarts. I mean, look at this beauty! One can always find an excuse to bake such a delicious dessert! This tonka apricot tart is anything you’ve ever dreamed of in terms of how a tart should be: crisp pate sucree, moist and fragrant…
