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…
Cofetar
{Introduction to Pastry} – Gelatin – Despre gelatina
Gelatin is part of a pastry chef’s life as much as sugar, chocolate or vanilla are, especially when you’re making entremets or creams that require a stabilizer. Gelatin is used in many confectionary products, from the very simple marshmallows to jelly bears, gum paste, mousse, cremeux or stabilized whipped cream. It can also be…
{Croquembouche}
Croquembouche is a French dessert made by stacking choux pastry puffs in a conical shape and glueing them together with caramel. Once the dessert is cemented and properly shaped, it is decorated usually with spun sugar, but other decorations can be used as well and this includes: sugar coated almonds, fondant flowers, chocolate decorations etc….
Interviu Gustos.ro – Blogul Lunii
Gustos.ro mi-a oferit onoarea de a fi Blogul Lunii si simt nevoia de a impartasi acest lucru cu voi, cititorii mei, cei care ma incurajati si imi incercati retetele. Va multumesc pentru incredere si nu ezitati sa impartasiti cu mine reusitele voastre sau sa cereti un sfat! Ma gasiti pe Facebook, Google +, Twitter si Pinterest,…
{Chocolate Peanut Butter Cookies} – Fursecuri cu unt de arahide
ENGLISH! I have to admit that I rarely make cookies, but when I do, I like them crumbly, rich, buttery and easy to store. And these peanut butter cookies with chocolate chunks are just that: easy to make, flavorful, buttery, crumbly and delicious. I used smooth peanut butter, but I think that the chunky kind…
{Being a Pastry Chef} – Cofetar si cofetarie – Despre mine si deserturi
ROMANA! Inca o postare foarte lunga, insa am promis ca voi reveni cu mai multe detalii despre cursuri, pasiune si dragoste pentru deserturi si imi place sa ma tin de cuvant. Acum mai bine de un an obtineam o diploma pe care scrie cofetar. Si totusi, ce inseamna cofetar?! In engleza eu ma recomand pastry…
{Pierre Herme – The Picasso of Pastry} – Maestrul cofetariei moderne
Pierre Herme Biography – The Picasso of Pastry English! Pierre Herme was born on November 20, 1961 in France. He just had to be French to be able to bring the art into his pastries. He is most known for his macarons, especially for the unusual flavors or combinations he creates, but also for…
{Tanzanie} – Layered Chocolate Cake – Tort de ciocolata
ENGLISH! I admit it! I am a chocoholic, I love chocolate in any way, but mostly I love it in cakes. There is nothing better than a rich, airy chocolate mousse that melts in your mouth and makes you want another spoon.. and another… and yet another one, just so you can experience the same…
{Introduction to Pastry} – Pâte brisée – Pâte sucrée – Pâte sablée – 3 types of basic dough
Searching and comparing recipes is part of my daily basis, but recently I ran into some questions about the 3 types of basic pastry dough every baker or pastry chef should know: pâte brisée, pâte sucree, pâte sablée and the major differences between them, which are actually stated from their name, brisée mening broken, sucrée…
{How to cut your sponge cake} – Cum sa taiati blatul de tort
Scroll down for English Cum taiem blatul de tort in discuri egale Exista doua metode de a taia blatul de tort si le-am folosit pe ambele cu succes. Regula generala este ca blatul sa fie rece (chiar tinut la frigider o noapte pentru rezultate mai bune). Aveti apoi nevoie de un cutit bine ascutit mai…
{Ladyfingers} – Piscoturi de sampanie
Scroll down for English! Ingrediente: 3 oua 120g zahar 130g faina vanilie zahar pudra pentru pudrat Cantitatile astea va ajung pentru doua tavi mari de aragaz, insa depinde cat de mari ii faceti. Prima si prima data, pornim cuptorul si-l setam la 180C.Impartim zaharul in doua parti egale (deci 60 si 60g). O parte o…
{Sugar Paste} – Pasta de zahar
Scroll down for English! Reteta apartine Adrianei . Multumesc! E o pasta care se lucreaza usor, grozava pentru acoperit torturi, dar si pentru modelat. Ingrediente: 450g zahar pudra cernut 5g gelatina 30ml apa 50g glucoza lichida sau miere cativa stropi de esenta vanilie/migdale Gelatina se pune la inmuiat in 30ml apa rece+ esenta vanilie/migdale timp de…
