Recipes

• Crunchy and savory dragees made by chocolatier Alina Lungu, Luado, for the project "Masters of the White Art invite you to the Baking Show". "It's a sweeter chocolate and will contrast very nicely with the ripe hazelnuts," Alina Lungu explains the choice...

• As part of the project "Masters of the White Art invite you to the Baking Show", Pastry Chef Simona Preda prepared a crispy dessert based on mascarpone and chocolate. Components: • Chocolate cream; • Mascarpone cream; • Crispy tubes. Chocolate cream Ingredients: • 250 g chocolate...

• "These discs can be made with white chocolate, milk chocolate, dark chocolate, but even ruby ​​chocolate," says chocolatier Alina Lungu. "It's a healthy dessert that's quick to make and doesn't contain that much...

• Paris-Brest with pistachios is a recipe inspired by the classic French dessert, created by a French pastry chef on the occasion of the bicycle race between Paris and Brest, in the characteristic round shape, as a symbol of the bicycle wheel. This version of...

• Recipe created within the project "Masters of the White Art invite you to the Baking Show" by Ciprian Dinu, pastry chef and Technical Advisor Puratos Romania. Components: • Dough • Diplomat cream • Filling • Glaze Dough: Ingredients: • Flour 480 1000 gr. • Cold water (0-1°C) 550 gr. • Sugar 100...

• A new tasty recipe created within the project "Masters of the White Art invite you to the Baking Show" by Cristian Gae, Technical Advisor at Puratos Romania. Components: Jocond Biscuit; Chocolate mousse; Crispy inclusion; Insert. Jocond Biscuit Ingredients: • Eggs 210 gr. • Almond powder 185 gr. •...

• Ciprian Dinu, pastry chef and Technical Advisor Puratos Romania, offers us a spectacular croissant recipe. A recognized expert in artisanal bakery and pastry, Ciprian Dinu combines Puratos innovation with the tradition of pastry art to create surprising products with authentic tastes...

• This time, in the project "Masters of White Art invite you to the Baking Show" pastry chef and chocolatier Cristian Gae delights us with a fruit-shaped dessert. With a 19-year career in confectionery, Cristian occupies...

• A new recipe created by the talented Pastry Chef Georgian Tufă, founder of the Sweet Dessert brand, as part of the project "Masters of the White Art Invite You to the Baking Show". Components: Honey Madeleines Passion fruit and mango insert 1. Madeleine composition Ingredients: Flour –...

• As part of the project "Masters of the White Art invite you to the Baking Show", chocolatier Alina Lungu from Luado Chocolate offers us a recipe for Ethiopia praline, with dark chocolate on the outside and an infusion of coffee beans...

• This time, Pastry Chef Georgian Tufă, from Sweet Dessert, offers us a recipe with a Japanese flavor: the single portion with matcha and mango, made with virtuosity as part of the project "Masters of the White Art Invite You to the Baking Show". Single portions with...

• "Plăcinta with sweet cheese and raisins is a traditional recipe from the Dobrogea area," pastry chef Mirela Cață tells us, adding that this dish was a staple on her family's New Year's Eve menu.Plăcinta with cottage cheese and raisins Ingredients:...

• A new savory recipe proposed by Pastry Chef Georgian Tufă from Sweet Dessert and created within the project "Masters of the White Art invite you to the Baking Show". Savarin reinterpreted with raspberries Components: Savarin dough Grand Marnier flavored syrup...

• "Poale-n-brâu pies are traditional Romanian pies from the Moldovan area, which can be made with both sweet and savory cheese." Pastry Chef Mirela Cață presents the recipe proposed as part of our collaboration. "Poale-n-brâu" Pies Components:•...