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…
Mousse
Workshop Candy Bar – 20/21 octombrie 2017
Cel de-al doilea curs cu tematica Candy Bar nu putea sa nu cuprinda retete noi, multa informatie despre fiecare reteta in parte, combinatii interesante de arome si jocuri de culori si texturi. Cumva cofetaria are capacitatea asta de a scoate la iveala toata creativitatea si imaginatia unei persoane, atat atunci cand vine vorba de compozitie,…
{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…
{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…
{Coconut Passion Fruit Entremet} – Tort cu fructul pasiunii
I’ve developed an obsession (or maybe better said passion) for tropical flavors lately. Kalamansi, lime, coconut, passion fruit, pineapple or mango, they’re all on my list of ingredients that simply can’t go out of stock in my kitchen these days. It must be their delicate aroma, their color and their texture that keeps me hooked…
{Raspberry White Cake} – Tort cu zmeura si glazura de bezea
This cake is all about leftovers. I’m talking about egg whites and frozen raspberries. I don’t like wasting ingredients, more so when it comes to egg whites. So I always store the leftover ones in the freezer in an airtight container for later use. But then I realize there’s not much to use them at since…
{Vegan Strawberry Mousse} – Mousse de capsune
Summer is here, vivid colors are here, but most of all, all sorts of fruits are here and all of a sudden you just feel inspired and desserts are simpler than ever before with all this fragrant abundance or cherries and berries. Today’s recipe is vegan, gluten-free, sugar-free and lactose free and it only has…
{Matcha Rose Verrines} – Desert la pahar cu pudra de ceai verde
This is my first time having a matcha dessert and I’m impressed. I didn’t buy matcha powder until recently and I didn’t know what to expect. But the bold green tea aroma of this delicate powder own me over. Not to mention its color – I absolutely love green and I can now have it in…
{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…
{Chocolate Mousse Cake Roll} – Rulada cu mousse de ciocolata
My mum is a huge fan of cake rolls. I guess it’s because she used to make them quite often when I was a kid, but when I took over the dessert making in the house, she totally forgot about her famous cake rolls. But I sure did not, I was just waiting for an…
{Raspberry Rose Entremet} – Entremet cu zmeura si trandafir
Despite being my favorite cakes, entremets are very time consuming. Only someone who’s ever made one knows how much time all these layers involve, how much energy you put into a cake, how much passion it takes to make it through. So no surprise that you barely find entremet recipes out there. Not only that…
{Dulce de Leche Tiramisu} – Tiramisu cu dulce de leche
Having received a few cans of sweetened condensed milk before Christmas has led to a a constant search for recipes that use it. And then it hit me – wait a second, I could turn the sweetened condensed milk into dulce de leche, right?! And I did – and I felt sorry as it tastes…
