Instead of chocolate, lately I have been using fresher, lighter ingredients in my pastries, vanilla being on the first place, followed shortly by praline, strawberries and citrus fruits. Chocolate remains one of the best ingredients to use in desserts, but sometimes it’s good to explore other possibilities as well. Today’s recipe, lemon poppy seed muffins,…
Lamaie
{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…
{Kalamansi Mango Tartlettes} – Tarte cu mango si kalamansi
Kalamansi, also known under the name of Golden lime or calamansi, is a mix between lime, kumquat and mandarin and it grows mostly in the Philippines and Malayasia, which makes them incredibly hard to source in Romania. But once in a blue moon, I do get the chance of finding them – either fresh or puree…
{Torched Chocolate Lemon Cakes} – Torturi cu ciocolata si lamaie
Ever since I bought a blowtorch, my life has turned 180degrees, literally! I mean, seriously, all the things you can use it for – it’s so fun to use! However, my first thought when I had it in my hands it was this cake – I dreamt about a torched miniature cake for ages and I could…
{Lemon Coconut Tartlets} – Mini tarte cu lamaie si cocos
Playing with ingredients is definitely something I enjoy from time to time – and if I were honest, it’s one of the reasons why I became a pastry chef – the creativity and the possibilities are immense, it just takes imagination, knowledge and a bit of bravery sometimes. Not that combining lemon and coconut is brave……
{Momofuku Raspberry Lemonade Cake} – Tort cu zmeura si lamaie
Christina Tosi is so known nowadays for being part of Masterchef US, but her desserts are what brought her in that position. She is one of those pastry chefs that know who they are and what they make, so her Momofuku cakes are not frosted, the layers are superb though, they are intensely sweet, but packed with flavor as well. Just a joy to bake!
{5 Festive Cakes} – 5 torturi festive
1. Carrot Cake – Tort cu morcovi This spiced, moist carrot cake is a delight for your taste buds. Layers of carrot cake sponge and the silkiest cream cheese buttercream make this cake a pastry masterpiece and an impressive option for any of your festive occasions. Acest tort aromat este o incantare pentru papile. Straturi…
{Riviera Cake} – Chocolate Lemon Cake
Inspired by the master of modern patisserie, Pierre Herme, this chocolate lemon cake must be the best I have made in 2015, if not the best I have ever made. Needless to say that Pierre Herme fascinates me, he is the Picasso of modern pastry after all and his desserts need no introduction. So when…
{Mini Lemon Tarts} – Tarte cu lamaie
My first post on Facebook about these mini lemon tarts said they are the best I’ve ever made and tasted and that couldn’t be more true! These tangy, creamy, rich miniature tarts were gone in under an hour, that good they were. Now, I made tarts before from chocolate tarts to caramel and peanut butter tarts,…
{Lemon Poppy Seed Bundt Cake} – Chec cu lamaie si mac
The combination of lemon and poppy seeds never ceases to amaze me. You’ve seen it in my birthday cake as well and be sure that you’ll see in the future again too. I love bold flavors, but the tangy one is definitely on top of my list – however, in this particular recipe tangy is…
{Lemon Velvet Cake} – Tort cu lamaie
One of my favorites parts of being a pastry chef is the fact that using my knowledge, I get to create new recipes, perfect old ones or totally transform them. And this is exactly what happened with this recipe. Using my Red Velvet Cake recipe as a base, I created this Lemon Velvet Cake –…
{Lemon Curd} – Curd de lamaie
Introduction to Pastry – Lemon Curd I’ve tried making lemon curd at least 2-3 times before and I have to confess that I wasn’t impressed at all. Moreover, I was ready to give up on it, thinking that it simply is not as good as I expected it to be. My first tries were too…
