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
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!
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 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 la fel de bine si cu…
Tiramisu cu rom si lime
Tiramisu nu e ceva ce fac prea des, dar de cate ori fac, mereu ma regasesc departe de reteta traditionala. Pur si simplu se intampla. Recunosc insa ca nu sunt o mare bautoare de cafea, fiind o licoare pe care o consum doar cand sunt extrem de obosita si am nevoie de un boost de…
White Tiramisu with Malibu and lime
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. I do love coffee in desserts and I do enjoy a slice of classic Tiramisu once in a while, but I also…
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!
Flan cu vanilie – desert frantuzesc
Sfarsitul anului 2018, inceputul lui 2019 au vazut un nou trend in cofetaria mondiala – reintoarcerea la radacini, la folosirea celor mai bune ingrediente si acordarea unei atentii sporite calitatii peste cantitate. Viennoiserie a devenit un model de urmat, dar si cofetarii su inceput sa includa elemente ce apartin mai degraba boulangerului in munca lor,…
Vanilla Flan – French Classics
The end of 2018 and the start of 2019 saw a new trend rising in the pastry world – going back to the roots of pastry, using the best ingredients available and focusing more on quality and not quantity. I saw viennoiserie rise incredibly, but I also saw pastry chefs bringing baking more into their…
{Hazelnut Banana Spread} – Crema de banane si alune de padure
Spreads aren’t really that popular in Romania. Well, maybe except Nutella, but let’s face it – as delicious as this famous spread might be, it is packed with sugar and powdered milk and vegetable oil. And even though I know some of these ingredients are harmless, I for one much rather make my own spread,…
Quadruple Chocolate Brownies
Quadruple Chocolate Brownies don’t wear this name by chance – they do consist of 4 types of chocolate: milk chocolate, dark chocolate, white chocolate and gianduja chocolate. If you add to this equation the chocolate used in the actual batter you end up with so much chocolate that only a true chocoholic could handle this…
Brownies cu 4 tipuri de ciocolata
Aceste brownies cu ciocolata nu sunt tocmai ceva ce gasesti oriunde si oricand, caci ele contin de 4 ori mai multa ciocolata decat gasesti in retetele de brownies obisnuite. Ciocolata vine sub 4 forme diferite: cu lapte, neagra, alba si gianduja (cu alune de padure), insa in esenta puteti folosi orice ciocolata doriti, le puteti…
Happy New Year!
2018 has been one of my best years yet! It has been a time of growing, of meeting new people, of learning from them, of making friends and connecting, of new exciting classes and new challenges to overcome! Thank you for trusting my recipes and my writing, I am extremely humbled by your continuous support!…
Tort cu vanilie si lamaie
2018 a inceput cu un nou trend in cofetarie, respectiv torturile numar sau acele torturi ce contin straturi de blat, intercalate de crema si decorate cu flori, macarons, ciocolata. Recunosc ca nu mi-a placut trendul din secunda 1, dar asa cum se intampla mereu cand nu iti place ceva, a trebuit anul acesta sa fac…
Vanilla Lemon Cake
2018 started with a brand new trend in the pastry world – number cakes (I named the post vanilla lemon cake as this one is not actually a number, but the recipe applies to any number or letter cake as long as you have the right cutters). I am sure you’ve seen them before –…
{Chocolate Speculoos Cake} – Tort cu ciocolata si speculoos
If there is anything in this world that cannot go wrong when it comes to desserts, that must certainly be chocolate cake! No matter the shape, the size or the decor, chocolate cake is a fan favorite. But it can also be boring, therefore my proposal for today is this chocolate speculoos cake with a…
Pesto Bread – Delicious Recipe
Sometimes a simple bread is all you need to reset yourself. Bread is strongly connected with my core since my childhood memories see my grandmother making bread at least once a week. She had this huge clay oven and she made bread and braided small loaves for the kids. She always said: “don’t be afraid…
Paine cu sos pesto
Painea este adanc prinsa in radacinile mele, bunica mea facand in copilaria mea cea mai buna paine pe care am mancat-o vreodata. Avea un cuptor de lut pe care il mesterea ca nimeni alta (de fapt, noi nu aveam voie sa punem lemne pe foc macar – ea stia unde, cum si cat sa dirijeze…
Momofuku Banana Hazelnut Cake
You guys know how much I like Momofuku desserts by now. There’s plenty of Cristina Tosi’s recipe on my blog, some of them similar to this Momofuku banana hazelnut cake in terms of construction and layering! I do love how straight forward Cristina is with her Momofuku concept, how she found her own path, her…
Tort Momofuku cu banane si alune de padure
Stiti bine deja, cred, ca imi plac mult retetele Momofuku – in timp, destul de multe si-au facut loc in paginile acestui blog. Insa nu as putea spune ca gustul este cel care m-a impresionat, ci stilul Christinei Tosi, faptul ca deserturile ei sunt foarte asumate, ea stie bine ce face si de ce si…
Pear Chocolate Entremet
Pears are so delicate! I guess that is why I love them so much! No matter how you cook them, they are tasty, textured and have a gorgeous color as well. However, they need to be paired with ingredients that can make them shine, otherwise the risk to overpower them is really high. I find…
