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…
French desserts
Workshop Macarons
Mi-a fost multa vreme teama de macarons. Recunosc ca tehnica in sine imi dadea fiori pe sira spinarii. Poate si pentru ca mult timp am plecat urechea la miturile si zvonurile care plutesc in jurul lor si am crezut ca sunt greu de facut, ca daca ploua nu vor iesi, ca daca… ca daca… Multe…
{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…
{Chocolate Eclairs} – Eclere cu ciocolata
If there is anything that my little family loves a lot in terms of flavor, that has to be chocolate! Chocolate in any shape or form is always a hit! So much that they prefer to eat a tablet if they don’t have a dessert that they like more! So from time to time I…
{Praline Chocolate Millefeuille} – Millefeuille cu pralina si ciocolata
The French patisserie is without doubt the best in the world! It’s the base of modern pastry and the one that every pastry chef goes to when in need of a perfect technique or great recipe! Pate a choux, pate feuillete, pate sucree, pate brisee, pate a foncer and the list can go on! And…
{Raspberry Rose Savarin} – Savarina cu trandafir si zmeura
I have developed a passion for French pastry lately, more precisely for baba au rhum and savarin. Needless to say why! These syrupy desserts are so versatile and so delicious! And they just fit my motto: go for a creamy texture or go home! I have tried a few various versions lately, but this rose raspberry…
{Dulcey Cherry Choux} – Choux cu ciocolata si cirese
If a few years ago I was labeling myself as a true chocoholic, it has come the time to admit that I am over chocolate. I no longer seek it, I no longer want to use it in desserts as much as I used to. Chocolate bonbons are the exception that confirm the (new) rule!…
{Chouquettes}
Let’s put it this way: there are techniques that I love and techniques that I like, things that I do to improve my skills and things that I do out of pure passion. Pastry can be both fun and difficult at the same time, it can push your limits or make you do the same…
{Basil Raspberry Macarons} – Macarons cu busuioc si zmeura
Hold your seats tight as here comes the very first recipe of macarons on Pastry Workshop! It took me a while to finally have the guts to dive into the world of macarons a little bit more. I used to find macarons quite bland and too sweet, not something I wanted to taste too often….
{Brioche Donuts} – Gogosi pufoase
Yeasted doughs are surely not my thing. The kneading part is not something I enjoy, especially since my stand mixer broke. Yet, I love brioche and its texture and richness are sure worth the effort! Mind you, these brioche donuts sure worth the effort! They rise so much and are so fluffy! Like unbelievably fluffy! These…
{Lemon Madeleines} – Madlene cu lamaie
Madeleines are tiny cake-like cookies with a distinctive shell shape. They’ve been given this name by king Louis XV to honor his father in-law’s cook Madeleine Paulmier. Louis taste these cookies at the Chateau Commercy in 1755, but it was his wife, Marie who introduced them to the court. Everyone loved them so they soon…
{L’Opera} – Opera Cake
There’s no doubt that French Pastry is the ultimate way of baking and making desserts, it’s what we all look up to and work hard to learn and master. Cakes like Paris-Brest, St. Honore, eclairs, choux au craquelin or entremets have definitely sparked my love for French patisserie, for perfect techniques and elegant designs, for…
