Matcha Black Sesame Petit-Gateaux was not an easy cake to come up with. I had a hard time at first pairing matcha with other flavors, so I started looking for inspiration. Eventually I found Sadaharu Aoki who is a Japanese pastry chef living in France. His shop is known for the mix of Japanese flavors…
Entremets
{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…
Concurs “Cofetarul Iscusit”
De ceva vreme rumeg ideea unui concurs pe blog si cred ca pana acum nu se aliniasera toate planetele caci imi doream sa fie ceva care in primul rand sa va scoata din sfera de confort si apoi sa va ofere sansa sa castigati ceva cu adevarat util. Insa iata ca primavara a venit cu…
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…
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…
{Caramel Coffee Entremet} – Entremet Caramel si Cafea
This past month has been incredibly busy with classes (you can check out pictures here and here), but here I am finally able to catch up on posting recipes. It’s so refreshing to be able to seat at my desk again and write a post, answer comments and just enjoy this world of blogging at its…
Workshop Entremets 27-28 ianuarie
Cofetaria e un domeniu atat de vast si versatil, incat nu exista doua prajituri la fel! In fiecare zi poti adauga diferite accente de culoare ori un alt decor si obtii un tort nou, ii dai un nou suflu. Tot cam asa nu exista nici doua cursuri la fel. Si ma refer aici la mai…
{Basil Strawberry Entremet} – Entremet cu busuioc si capsune
I’m not a person to be easily impressed by a dessert – I’ve made and tasted so many over the last couple of years that my taste buds are familiar to most tastes. But from time to time here comes a dessert that shakes me down and sets my world straight, leaving me thinking that…
{Mango Kalamansi Entremet} – Entremet cu mango si kalamansi
I’ve lost count on how many mango or kalamansi recipes I posted on the blog – but what can I do, they do taste amazing! And they make such a delicious flavor combo! The delicate mango and bold kalamansi complement each other much like yin and yang. They are just as delicious on their own…
{Carrement au Chocolat}
There’s two people I absolutely love and admire when it comes to desserts: one is the brilliant Antonio Bachour, whose work I can’t stop staring at and one is the amazing Pierre Herme, the Picasso of modern pastry, the man who totally revamped the way pastries look and taste. I couldn’t choose between the two…
