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…
Cakes and Entremets
{Momofuku Banana Hazelnut Cake} – Tort cu alune de padure si banane (P)
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…
{Pear Chocolate Entremet} – Entremet cu pere si ciocolata
Pears are so delicate! I guess that is why I love them so much! No matter how you cook them, they are tasty, texturised 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…
Workshop Entremets – Octombrie 2018
Timpul zboara, asta-i clar! A trecut si Hans Ovando Masterclass, ne apropiem de Diego Lozano – Introducere in Ciocolaterie, dar vreau neaparat sa va arat la ce am muncit noi timp de trei zile saptamana trecuta in cadrul acestui workshop entremets (18/19/20 octombrie), caci a fost un curs extraordinar cu o mana de cursanti voiosi…
{Black Sesame Entremet} – Entremet cu susan negru
My dessert or cake trials start like an adventure. I often try out recipes that taste wise come close to my favorite flavours (caramel, praline, pistachio, citrus fruits or other fresh fruits, chocolate), but more often my trials involve ingredients (or techniques) that I haven’t tried before. To me, this kind of tests are what…
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…
{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…
{Upside Down Banana Pecan Cake} – Tort cu banane si nuci pecan
Somewhere between pastry classes and trying new recipes, between a short vacations and recipe hunting or creating, I fell in love with the intense aroma of deeply ripe bananas. I find them so bright, their flavor is so exotic and yet so familiar, memories coming back from childhood when bananas where rare gems and therefore…
{Sacher Loaf Cake} – Chec Sacher
Needless to introduce you the Sacher cake! It’s chocolatey, it has apricots, it’s moist, packed with taste and just a classic that will never die. Well, this Sacher loaf cake is kinda the same thing, except it comes in the form of a loaf cake which is easier to store and slice, it keeps sealed…
Workshop Entremets 15/16/17 iunie
Imi imaginam acum cativa ani ca voi ajunge sa predau cofetarie?! Nici vorba! Iata-ma insa ani mai tarziu gasindu-mi o forma de manifestare a acestei pasiuni imense pentru cofetarie prin organizarea de cursuri si workshopuri. Fiecare curs e o provocare si il tratez cu maxima seriozitate. Nu cred sa fi fost pana acum doua cursuri…
{Lemon Basil Entremet} – Entremet cu lamaie si busuioc
There’s no secret that I love basil in desserts! These basil macarons and basil mousse cake should have give you the hint by now! But really! The aroma of basil in a dessert is something that tingles my senses just by thinking of it! And it works so well with citrus fruits and berries! It’s…
{Hummingbird Cake} – Tort Hummingbird
My attention lately has shifted from cakes and recipes to actual techniques. I strongly believe that learning the basics and understanding a recipe is far more important than the final result. So my baking has lately turned into experimenting, learning, trying out ingredients and interesting mix of flavors. And oh boy, it is fun! My…
