Vegan carrot cake muffins offer a delicious twist on the classic carrot cake, perfect for a snack or dessert. Without any trace of eggs, milk, cream or butter! These muffins are packed with freshly grated carrots, adding moisture and natural sweetness. Spices like cinnamon and cardamom give them a warm, comforting flavor. Adding walnuts pieces…
Medovik Honey Cake Recipe: A Sweet Russian Delight Medovik Cake, also known as Russian honey cake, is a beloved dessert characterized by its multiple thin layers and rich, honey-infused flavor. Originating in Russia, this cake has a history dating back to the 19th century. Each layer is made from a dough that incorporates plenty of…
My love (or our love, actually) for caramel knows no limits! The mix of sweet and salt and now with a touch of Speculoos is incredibly charming and tantalizing for the taste buds in this Speculoos caramel recipe. This Speculoos caramel has an unique flavor and an amazing texture. It is firm enough to be…
Gelatin is part of a pastry chef’s life as much as sugar, chocolate or vanilla are, especially when you’re making entremets or creams that require a stabilizer. Gelatin is used in many confectionary products, from the very simple marshmallows to jelly bears, gum paste, mousse, cremeux or stabilized whipped cream. It can also be found in many other products, as a food…
What is Praline Paste? Homemade praline paste is a rich, nutty paste made by grinding caramelized nuts into a smooth or slightly coarse paste consistency. The most common nuts used are hazelnuts, often in a 50-50 blend, but other nuts like pistachios, almonds or pecans can also be used. The nuts are first toasted to…
There’s plenty of people I follow and find inspiration at around this world – some chefs I admire for their attention to details, others for their humanity and way of approaching things, others for their teaching skills, some for their craziness in decor or flavors. And Francisco Migoya for his deep passion for everything he…
Christina Tosi, head chef and founder of Momofuku Milk Bar, is an American chef, book author and television personality. And she is also one of the people I follow and love in the pastry industry simply because she knows who she is, she is always true to herself and she is committed to what she does….
From the very first article on my blog to this day many years have passed, and in all these years I have learnt an enormous amount of techniques and continue to learn new things related to pastry and desserts every day. In fact, one of the aspects I appreciate most about being a pastry chef…
Basil is my passion and a staple in my baked goods and confectionery for quite some time now, and has become a true signature of mine. I adore using it in all sort of sweet treats, from entremets to tarts, cakes, eclairs or choux. However, in recent years I have also explored beyond basil, into…
I’ve gone through many phases of preferences when it comes to desserts over the past few years, but entremets have always remained at the top of my list! I love the way they are constructed, the internal layering, the techniques used, and especially the final result when cut into an elegant cake just to reveal…