Cofetar

Top 10 traits of a pastry chef

Gelatin – what it is and how to use it correctly

{Croquembouche}

Interviu Gustos.ro – Blogul Lunii

{Chocolate Peanut Butter Cookies} – Fursecuri cu unt de arahide

{Being a Pastry Chef} – Cofetar si cofetarie – Despre mine si deserturi

Pierre Herme – The Picasso of Pastry

Despre cursul de cofetar

{Tanzanie} – Layered Chocolate Cake – Tort de ciocolata

{Introduction to Pastry} – Pâte brisée – Pâte sucrée – Pâte sablée – 3 types of basic dough

{How to cut your sponge cake} – Cum sa taiati blatul de tort

{Ladyfingers} – Piscoturi de sampanie

{Sugar Paste} – Pasta de zahar

{Caramel Sauce} – Sos Caramel

{Langues de chat} – “Limbi de pisica”

{Make your own muffin cases} – Hartiute de muffins improvizate

{Introduction to Pastry} – Everything you Need to Know About Flour