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,…
Homemade Vanilla Extract
I am a huge fan of vanilla extract and although when I started baking I used some supermarket, common vanilla extract, I now make my own at home and…
Peach Lavender Cobbler
Summer seems to be living its last days here in Romania. From 32C to 15C is a huge temperature drop during the day, although I hope we will get to see…
Choux au Craquelin
What a fancy name – choux au craquelin! But what does it mean you may ask. Let’s put it this way – imagine a choux pastry (cream puff), topped with a…
Vanilla Pastry Cream
For the longest of times I would avoid making vanilla pastry cream, but after recently experimenting with choux pastry, choux a la creme and eclairs, I…
Gâteau au Chocolat by Cyril Lignac
I’m not always up for exquisite, complex, layered entremets, although I do love a challenge. But my sweet tooth is restless and I’m always looking for…
Upside Down Banana Pecan Cake
Somewhere between pastry classes and trying new recipes, between a short vacations and recipe hunting or creating, I fell in love with the intense…
Essential Baking Tools Every Beginner Needs
When I started baking a few years ago I only had a few basic things and although I got to stock up on baking equipment and ingredients quite a lot ever…
Yorkshire Puddings (Popovers)
Yorkshire pudding are fascinating, don’t you agree?! Look at those puffed up little things! Their color, their shape, their simplicity, everything is…
Raspberry Redcurrant Preserve
Ever since I was a kid I’d watch my mum and grandma preserve fruits and vegetables during summer. From compotes to jams and various preserves, as well…
