Please don’t go googling for “douceur chocolat” because my cake will look pretty embarrassing :p

i got some of the calculations wrong when i put the recipe together and also used the wrong tools, ran out of the round disks, so i used a square paper plate and the cake took the shape of the plate, when i took the cake off the plate, it collapsed slightly :)) anyway, imma gonna move on to the recipe.

I couldn’t find a recipe online, i didn’t search properly, i’m sure. But i was able to improvize on the layers. I have no idea how the elements in the original cake were made, but here’s what i did.

1. base layer is a cocoa genoise

2. second layer is a hazelnut meringue (hazelnut dacquoise)

3. the filling that binded the two was a roasted hazelnut milk chocolate ganache, whipped.

4. on top of the dacquoise i smeared a mix of crispy hazelnut praline, feuilletine, caramelized sugar and milk chocolate ganache.

5. fifth layer was a dark chocolate mousse (that was actually a chocolate bavarian)

6. tempered dark chocolate +mousse and chocolate bits (this could’ve been done a lot better if i had enough time)

The issue with my time is i also have a full time job in need of my attention and thus, i’m almost always rushing everything because i have real work to do :))

cake layers


1. Cocoa genoise

– 2 eggs

– 50 g sugar

– 30 g flour

– 5 g high quality cocoa (20-21%fat)

– 10 g cornstarch


1. eggs+sugar set on bain marie (over a pot of simmering water) till the sugar disolves and egg mixture feels hot if you dip your pinkie in it. be careful not to scramble them.

2. whip till it holds a ribbon

3. sift the dry ingredients over the egg mixture (sifting helps incorporate a bit more air too). careful not to deflate the egg mixture.

4. pour the batter into a cake tin (i used a 24 cm one) and bake at 160 degrees C till the cake springs back into shape when pressed lightly on the top.

Let it rest at room temperature

2. Hazelnut Dacquoise

– 90 g egg whites (roughly 3 egg whites)

– 50 g granulated sugar

– 40 g powdered sugar

– 80 g roast and powdered hazelnuts

– 10 g cornstarch

1. egg whites +pinch of salt +few drops of lemon juice whipped till soft peaks

2. gradually add granulated sugar and whip till stiff peaks

3. blend the powdered sugar+hazlenuts+cornstarch in a food processor

4. fold the nut mix into the meringue and pipe on a baking tray lined wiht parchment paper,  bake at 100 degrees C for 1 h (or till it dries out)

3. Milk chocolate ganache

– 200 g milk chocolate

– 150 g heavy cream (35% fat)

– 50 g roasted hazlenuts, roughly chopped

Bring the heavy cream to a simmer, pour over chopped chocolate, let rest a bit, then mix well till it turns into a silky smooth cream, add hazelnuts, let it chill down (you don’t want this to split whne you whip it)

4. Feuilletine

– 35 g butter

– 35 g egg white

-35 g flour

– 35 g powdered sugar

Mix all together in a bowl till you get a smooth batter, spread it on the back of a baking pan lined with parchment paper (2 mm thick) and bake at 200 degrees C for 8-10 minutes till it turns a light shade of brown

Peel off the paper and let it cool (it’s going to turn really crispy when cold)

Mix the feuilletine and praline into the chocolate ganache.

5. dark chocolate mousse

– 130 ml heavy cream

– 3 egg yolks

– 20 g sugar

– 1 tonka bean

– 150 g dark chocolate

– 4 g gelatin

– 250-280 g whipped cream (i can’t recall exactly how much i’ve used :-s)

1. bring the heavy cream up to a boil, grate the tonka bean, let it steep for 10 minutes, bring it back to a simmer

2. mix the yolks with the sugar

3. soak the gelatin sheets in cold water

4. pour the cream over the yolk mixture to temper it a bit then set it back on the stove till it thickens up (stir constantly in an “S” shape to make sure the bottom doesn’t scald or the eggs curdle, keep stirring until the mixture thickens enough to fully coat the back of your spoon and is as smooth as silk,  it should reach a temperature of 68-72 degrees C ) remove from the heat and add the gelatin, mix well to disolve

5. pour the egg yolk mixture over the chocolate and mix well to obtain a sort of ganache, let it cool

6. whip the cream

7. when the chocolate/egg yolk mixture is cool enough, fold the whipped cream into it. the temperature needs to be right though, if the temperature on the chocolate is too high, your mousse will split, if the temperature is too low, the gelatin in the chcolate will set too quickly from the cold cream (it needs to be cold for whipping) and you’ll get weird chocolate clumps in your mousse.

8. let the mousse set in the fridge

For the tempered chocolate i used 100-150 g dark chocolate

Melted 3 thirds of it over a pot of simmering water, measured the temperature with a candy thermometer to 46 degrees C then remove it from the heat, add the rest of the chocolate and stirr constantly till it reaches 32 degrees C, remove what remains of the solid chunk of chocolate and spread the chocolate on a plastic sheet (not sure parchment paper will work the same).

I used a 20 cm cake ring to cut the chocolate into a round shape.


genoise at the base, i used a sugar syrup to brush over it, piped the chocolate ganache over it, topped it with the meringue, smeared the crispy chocolate praline over it, then i piped the chocolate mousse and topped it with the chocolate disk.

job done!

chocolate cake slice




I feel like i should say something because today i started my first sourdough, well, attempting to grow one from scratch. i’m too hyper and need to chill the fk down but this is actually important to me.

i’ve only made bread several times. from scratch. First time i made it a few years ago, using wheat sprouts and called it “muffinbread” because i baked muffin shaped buns. i can’t remember anything else.


this summer i tried “pain au lait” using an online recipe from a forum. i was happy with the buns, they looked pretty, tasted okay while fresh, but got a bit dry after getting cold and older. (used them for making burgers).



i then wanted to make baguettes but after reading many recipes and seeing how complex the whole process is, i personalized the previous “pain au lait” recipe and obtained three puffy loafs of bread, left them rising for too long (i’m sure that wasn’t the only thing that was wrong with them, but they were edible and turned my curiosity on).


THEN i made the no-knead bread using this recipe. contrary to many no-knead recipes and videos and such, you don’t really  need to use a castiron pot. i’m sure it plays an important role in the process, and that the bread you get by using it tastes differently and gets a different crumb and crust. however, the bread obtained just by baking on an oven tray or stone is worth the effort too.


There are many cooking blogs that feature bread recipes, you can find plenty of info online, videos and such. i haven’t reinvented the wheel. however, i am very excited about the new adventure i’ll be having with and about bread.


– 400 ml water

– 600 g flour

– 10 g fresh yeast

– 12 g salt


Mix all ingredients together (i was careful with the salt and yeast, so they wouldn’t touch each other, i don’t know if it’s a myth or not, i haven’t tested, but i’ve read that salt kills the yeast, so i just wanted to be safe).

Let it rise in the fridge in a covered container for 17-20 h or so.

Clumsily shaped the dough and baked it in a preheated oven at 220 degrees C for almost 1 h (till the crust turned golden). I used a pizza stone. I also used a lot of flour as the dough is quite sticky.

I had a tiny pot with boiling water in teh oven for the first 10 minutes of the baking.

That’s about it. oh, and i also mixed walnuts in one of the breads.


Simt că ar trebui să spun ceva pentru că astăzi am început prima mea maia, de fapt, sper sa devina o maia, momentan ii un maglavais intr-un borcan. am incercat sa ma calmez putin, nu-mi dau seama de ce-s asa de agitata dar in fine, m-am calmat putin scriind cele de mai sus.

Am făcut pâine doar de cateva ori, de la zero . Prima dată am făcut un fel de “painici” in urma cu cativa ani folosind germeni de grau, apa si faina. Nu-mi amintesc decat ca imi era foarte foame si nu aveam mare lucru de mancare :)).


cred ca treceam printr-o perioada de “detoxifiere” avand in vedere ca mancam varza si germeni de grau. dar sa trecem mai departe.


La un moment dat in vara, am fost intr-o patiserie unde se vand si niste chifle cu lapte, printre altele. Am dat 2. 5 lei pe una, si o fost suficient de interesanta sa ma determine sa merg acasa si sa citesc, sa incerc sa fac si eu. Am luat o reteta de pe forum frantuzesc si am facut.  Am fost multumita de chifle, o crescut frumos, o fost pufoase proaspete (dupa ce s-o racit s-o cam uscat, dar noh, o fost ok pentru sammiches).


crezand ca-s pregatita pentru mai mult, am vrut sa incerc sa fac si baghete , dar dupa ce a citit mai multe și am realizat cât de complex ii tot proces, am adaptat reteta de la painicile cu lapte si am obtinut niste franzele cu forma indoielnica, foarte aerate (de la timp de dospire foarte lung) care s-au mancat dar de la care am ramas cu o curiozitate si cu o pofta de miez umed si crusta crocanta.


In cele din urma, uitandu-ma la Masterchef Australia, am vazut ca unu dintre aia de-acolo o facut paine fara sa framante aluatu’ si fara s-o coaca in oala de fonta sau cuptor de paine. Pur si simplu o facut un aluat, l-o lasat la frigider “peste noapte” si apoi l-o copt intr-o tava cu hartie de copt. Rezultatu mi s-o part foarte interesant, procesu suficient de simplu incat sa ma incumet si eu, si uite-asa am facut un fel de paine, cu o forma dubioasa, dar cu gust mult mai aproape de ce-mi imaginam, comparativ cu ce mai facusem pana atunci.

Reteta ii aici. Mi-o placut in special faptu ca n-o folosit oala de fonta cum am tot vazut in multe retete si videoclipuri. Oala aia de fonta o fost piedica principala, ca eu nu am inca una de aia, si imi parea imposibil sa fac o paine cu coaja faina daca n-am oala care sa se incinga si sa faca crispy. Is sigura ca joacă un rol important în tot procesu, și că pâinea obtinuta cu ajutoru ei are un gust diferit, ca sa nu mai zic de coaja. Cu toate acestea , pâinea obținută doar in tava normala de copt pe hartie de copt sau pe o piatra, merită efortul.

Există multe blog-uri de gătit care prezintă rețete de pâine, puteți găsi o mulțime de informații online , videoclipuri etc. N-am reinventat eu apa calda, dar am testat reteta de mai jos si am mancat rezultatu fara sa comentez.


– 400 ml de apă

– 600 g făină

– 10 g drojdie proaspătă

– 12 g sare

Se amestecă toate ingredientele împreună ( am fost atenta cu sarea și drojdia , astfel încât acestea sa nu se atinga, nu știu dacă e un mit, nu am testat , dar am citit că sarea ucide drojdie , așa că n-am vrut sa risc) .

Am lasat aluatul sa creasca la frigider pentru 17-20 h.

Am modelat stangaci bucatile de aluat cu multa faina ca aluatu ii cam moale si lipicios apoi le-am copt într-un cuptor preîncălzit la 220 de grade C pentru aproximativ 1 h.  Am folosit o piatra pentru pizza si, de asemenea, un ibric cu mică cu apă fierbinte în cuptor in primele 10 de minute de coacere. Intr-una dintre painici am amestecat si niste miez de nuca.



I did a post about cupcakes earlier, and i should’ve included these as well, but “i forgot.” The recipe isn’t mine, it’s borrowed from David Lebovitz, whose blog is my most reliable source of inspiration when it comes to chocolate treats.

the below quantities yield about 34-36 mini cupcakes.


– 60 g dark chocolate

– 60 ml freshly brewed coffee or boiling water (i used both coffee, and instant coffee+hot water with good results)

– 115 g unsalted butter

– 150 g powdered sugar (i used a mix of white and brown sugar)

– 2 eggs (room temperature, separated)

– 150 g flour

– 20 g cocoa powder (i use dutch cocoa, dark)

– 5 g baking powder

– 5 g baking soda

– 125 ml milk+few drops of lemon juice


1. hot water/coffee goes over teh chocolate, set aside

2. sift the flour, cocoa, baking powder and soda together

3. butter+sugar creamed together till pale and fluffy

4. add yolks

5. add chocolate+coffee mixture, mix thoroughly

6. add half the flour, mix, add all the milk, mix slowly, add remaining flour, mix till all flour is incorporated, don’t over mix

7. whip the egg whites with a few drops of lemon and pinch of salt, add to the above mix and just blend all slowly, till no more traces of egg white are to be seen in the dough, careful not to overmix

8. bake in a pan lined with muffin liners for 20-25 minutes, check for doneness with a toothpick. these had smaller domes, even though they seemed to be rising during baking, tehy kinda deflated by the time they got cold, but the texture was decent.

For frosting i used simple dark chocolate ganache.

– 100 g dark chocolate

– 100 ml heavy cream

heavy cream brought to a simmer, poured over chopped chocolate, mixed thoroughly, left to cool in the fridge for a while, whipped and piped using your own imagination.



Am omis cupcakesii cu ciocolata din postu’ de ieri, din greseala sau de lene, we’ll never know now will we? 😀

Mai jos aveti o reteta luata de pe blogul lui David Lebovitz, una dintre sursele de incredere cand vine vorba de produse care au la baza ciocolata.

din cantitățile de mai jos am obtinut aproximativ 34-36 mini prajiturele.


– 60 g ciocolata neagra

– 60 ml de cafea proaspăt preparată sau apă fierbinte (am folosit atat de cafea, cat si cafea instant + apa calda cu rezultate bune)

– 115 g unt (temperatura camerei)

– 150 g zahar pudra (am folosit un amestec de alb și zahăr brun)

– 2 oua (la temperatura camerei, separate)

– 150 g făină

– 20 g cacao (eu folosesc cacao olandeză, neagra)

– 5 g praf de copt

– 5 g bicarbonat de sodiu

– 125 ml lapte + cateva picaturi de suc ​​de lamaie


1. apa caldă sau cafeaua se rastoarna peste ciocolata maruntita si se lasa putin, apoi se amesteca pentru omogenizare si se da deoparte

2. faina, cacaoa, praful de copt și bicarbonatul de sodiu se cern împreună

3. untul + zahărul se amesteca împreună până se deschid la culoare si capata un aspect pufos (?!)

4. se adauga galbenusurile si se amesteca bine

5. se adauga ciocolata + cafeaua si se amestecă bine

6. se adaugă jumătate din făină, se amestecă, se adaugă tot laptele, amestecand usor, se adauga restul de faina, se amesteca iar pana se incorporeaza si faina, atentie sa nu amestecati prea mult

7. albusurile se bat separat cu putina sare si zemaa de lamaie si se adauga peste amestecul de mai sus, se amesteca usor, cu miscari ample de jos in sus pana cand nus e mai vad urme de albus apoi se toarna in forme de briose

8. se dau la copt la 180 grade C pentru 20-25 de minute, pentru a verifica daca sunt coapte, folositi testul scobitorii

Pentru crema am folosit un ganache de ciocolata neagra, batut

– 100 g ciocolata neagra

– 100 ml smantana

Smântâna incalzita se toarna peste ciocolata maruntita, se amesteca si se lasat la rece in frigider apoi se mixeaza pana cand capata un aspect pufos (seamana cu crema de unt).  eu le-am decorat ca pe alea dinainte, exersez miscarea aia de floare deocamdata.



This is a special dedication for Dani 😀

I thought cupcakes were overrated.  They’re pretty, easy to make and  incredibly versatile (which i approve), they’re a great treat that any home baker can make, but i  was never a fan because i don’t approve of flashy colors in food, and natural colors are never that strong or pleasant.

and to reinforce my previous statement, a week or so ago, i had to make a cake using artificial food coloring, black, to be more precise. i accidentally spilled some of it on my elbow skin (Don’t ak) and it took nearly three days to completely wash off. and i did scrub, with a ponce stone (?!) to obtain a slightly lighter shade of dark red/purple, i’m not sure because my skin was itchy and red from all the scrubbing.

now, imagine if all that shit would be ingested. how do you scrub it off the interior of your own body? 😀

that was black food coloring, and black is stronger than all, but a lot of food coloring goes into a lot of sweets (cuz it’s sweets we’re talking about), msotly frosting and icing but also the shells of macarons that so many ppl enjoy. of course, moderation is key, but long term, food coloring should not be encouraged. i know there are other harmful stuff, but food coloring is one that can easily be avoided. (however, i do sometimes use it myself, bits of it, most often for macarons and a few times for sugar paste. sugar paste is another thing i don’t quite enjoy working with 😀 but this is another story).

the second reason why i just couldn’t feel any desire for cupcakes is …. BUTTERCREAM (that most cupcakes out there have on top).

i understand it’s cheap, quick and reliable. but there are a lot more options out there that are healthier, just as pretty and far better tasting. and if you’re going to use buttercream, why not do a swiss meringue buttercream, a lot more stable, smoother and just a bit lighter.

now it’s time i stopped berating those using food coloring and buttercream for cupcakes and move on to the positives.


When i think of cupcakes i think color, joy, sprinkles and Martha Stewart (i was really young when i watched a TV show of Martha baking a batch of these tiny things and then frosting with dollops of buttercream and sprinkles, and they were new to me, tehy weren’t popular in romania at the time, and by the time the show was over, i had to wipe the drool off my face).

So here it is, a cupcake recipe adapted from Martha’s vanilla cupcakes. (my quantities make 24-30 mini cupcakes, and 12-15 large cupcakes) that i topped with blueberry ganache, dark chocolate ganache, caramel swiss meringue buttercream and lemon swissmeringue buttercream.


– 92 g butter (room temperature)

– 135 g powdered sugar

– 2 eggs (separated, room temperature)

– 90 g room temperature sour cream (can be replaced with milk+few lemon drops, in which case, increase the butter to 113 g)

– 150 g flour (i use a type of flour that has 8.8 g protein/100 g, the lower the protein, the fluffier the cake)

– 4 g sodium bicarbonate


1. turn your oven at, needs to be preheated to 180 degrees C and line your cupcake pan with paper liners

2. sift the flour and bicarbonate together

3.  cream the butter and powdered sugar till pale and fluffy

4. add the yolks one by one, this will be the wet mix

5. turn off the mixer and whip the egg whites with a pinch of salt and few drops of lemon (make sure the whisk and bowl are clean, no traces of fat) whip them whites till really foamy

5. add half the flour to the wet mix and mix slowly till it’s slightly incorporated, add the sourcream/milk, and mix just a bit, add the rest of the flour and incorporate

6. add the egg whites and fold the batter till no more traces of whites on teh surface, don’t overmix .

Fill the moulds with the batter three quarters up and bake for 15-20 minutes till toothpick comes out clean. they should grow tiny domes, that’s a good thing 😀

In order to decorate, i made several fillings, including swiss meringue buttercream.


Blueberry white chocolate ganache 

– 100 g white chocolate

– 100 g heavy cream

– 30-50 g blueberry puree (mash the blueberries with a spoonful of sugar, few lemon drops, bring to a boil, reduce it a bit till it thickens and you’re done. i strained mine cuz whole blueberry pieces don’t go through my piping bag, but this step can be skipped, for more texture)


1. bring the heavy cream to a simmer, till it bubbles on the edges at least

2. pour over the chocolate, wait a bit, mix well till it thickens up a bit

3. add the blueberry puree and mix

4. this is important, needs to be chilled in the fridge for 1 h, or shoved in teh freezer till it cools completely. if it’s not cooled entirely, there’s a chance it will split

5. when it’s entirely cooled, whip it till it keeps its shape, might take 5 minutes, 10 minutes, depending on your mixer.

in order to ‘decorate’ i made a little hole in the cupcake top, poured some blueberry puree inside and topped it with whipped ganache.

For the swiss meringue buttercream i used Andie’s recipe.

i split that into two parts, added caramel sauce to half of it and lemon curd to the other.



Cupcakes, versiunea mini

Cu dedicație specială pentru Dani : D

Pe scurt, mie nu mi-o placut in mod special cupcakesii niciodata. Majoritatea folosesc coloranti si crema de unt, si eu nu m-am deranjat sa fac pana acum cateva zile. si daca tot am zis ca fac, am zis sa caut o reteta care sa-mi placa si mie, si sa obtin ceva pufos, umed si aromat.

Când mă gândesc la prajiturile astea, ma gandesc la culori vesele, dragute si…  Martha Stewart (pe ea am vazut-o facand cupcakes intr-o emisiune prima data.)

Asadar, am luat o reteta de cupcakes clasice (cu vanilie) de la ea de pe blog si am adaptat-o putin. ( Cantitățile is pentru 24-30 mini prajiturele , și 12-15 cupcakes mari)

La capitolu creme am facut ganache de ciocolata alba si afine , ganache de ciocolata neagra , crema de unt cu bezea elvetiana cu caramel si lamaie.



– 92 g unt (la temperatura camerei )

– 135 g de zahăr pudră

– 2 oua (separate , temperatura camerei )

– 90 g smantana la temperatura camerei ( poate fi înlocuita cu lapte + cateva picaturi de lamaie , caz în care , se creste cantitatea de unt la 112 g )

– 150 g faina ( eu folosesc un tip de faina care are 8,8 g proteină/100 g , cu cat faina are mai putin gluten, cu atat iese prajitura mai pufoasa)

– 4 g bicarbonat de sodiu


1 . Se incalzeste cuptorul la 180 de grade C și se pregateste tava de briose cu hartii pentru briose

2 . se cerne faina si bicarbonatul împreună

3 . untul+zahărul pudră se mixeaza cu un tel sau cu mixerul pana se deschid la culoare si se aereaza

4 . se adauga galbenusurile unul cate unul , acesta va fi amestecul umed

5 . opriți mixerul și bateti albusurile spuma cu putina zeama de lamaie si sare, pana isi mentin forma cat de cat. aveti grija sa fie vasu curat si telu sau bratele mixerului

5 . se adauga jumătate din faina la amestecul umed și se amestecă încet, până nu se mai vad urme de faina apoi se adauga smantana/laptele si se amesteca putin, apoi restul de faina

6 . la sfarsit se adaugă albușurile de ou și se amesteca pana nu se mai vad urme de albus, nu foarte mult, nu amestecati prea mult, ca o sa iasa un aluat elastic si nu-i de bine, iese tare prajitura

se umplu formele cu aluat cam trei sferturi (o sa se umfle la copt)  si se coc timp de 15-20 de minute, pana scobitoarea iese curata .

pentru decor, eu am pus crema de ciocolata alba si iafine, crema de unt cu bezea elvetiana cu caramel si crema de lamaie.

Ganache de ciocolata alba cu afine

– 100 g ciocolată albă

– 100 g smantana pentru frisca

–  30-50 g piure afine  ( 100 g afine cu 20 g de zahar , cateva picaturi de lamaie , se aduc la fierbere , se reduc un pic pana se ingroasa și ați terminat, eu am strecurat piureu pentru crema ca sa fiu sigura ca pot sa ornez cu crema, dar pasu poate fi omis)


1 . se incalzeste smantana la foc mic , până se formeaza bule pe margini

2 . se toarnă peste ciocolata , se lasa putin, se amesteca bine pana se ingroasa un pic

3 . se adauga piureul de afine și se amestecă

4 . se lasa la frigider pana se raceste, MUSAI sa fie rece inainte sa o bateti cu telu/mixeru, altfel se poate taia. merge bagata si la congelator daca va grabiti, cel mai bine o faceti cu o seara inainte si o lasati la frgider (dureaza 5 minute).

5 . atunci când este răcita complet , se bate pana isi păstrează forma , ar putea dura 5 minute, 10 minute , în funcție de mixerul sau viteza de amestecare .

Pentru decorare, eu am scos o bucatica mica de aluat din fiecare cupcake in parte, am pus fiertura de afine, apoi crema cu un pos si dui de 1 cm. pe celelalte am pus crema de unt cu bezea elvetiana si am decorat cu sprit in forma de stea inchisa (parca asa se numeste). noh in fine, eu daca n-as avea nici un dui sau sprit, as taia o punga la un capat intr-o forma mai ciudata si as strange de aia 😀 sau cu lingura

Pentru crema de unt cu bezea elvetiana am folosit reteta lui Andie .



I kept wanting to announce this but the right time and place never came so here it is. The talented man behind Sven.ART has been working on something really cool that i can’t wait to share with you all. It’s what my work needed, identity!

While further details are yet to come,  here’s a slice of cake (which i made to honor this announcement).  Recipe and details coming soon 😀



Azi m-am distrat cu niste chestii noi. Vazusem mai demult filmuletu asta which is the epitome of food prOn and i really wanted to give it a go. In cele din urma am gasit si reteta aici, dar am fost dezamagita de crema. In loc sa obtin treaba aia din filmulet, mie mi-o iesit o chestie cu consistenta de sos/soupy asa. Am dres-o cu doua linguri de mascarpone ca sa pot sa le umplu.

Macaronii.. dulci ca de obicei, in ciuda boabelor de cacao sfaramate deasupra dar crema o iesit ok.

Ingrediente macarons (reteta de baza ii din les petite macarons) pentru aproximativ 25 macarons cu diametru de 5 cm

– 115 g albusuri (proaspete sau nu, se pot baga la microunde pe defrost de cateva ori pentru maxim 10 secunde, sa nu se coaguleze)

– 150 g zahar tos

– 165 zahar pudra

– 165 migdale macinate

– 3 g cream of tartar (nu stiu cum se traduce treaba asta in romana, eu mi-am luat de pe

– piscatura de sare

– 10 g cafea macinata

– 10 g cacao neagra

Ingrediente umplutura

– 100 g ciocolata alba

–  1 lingura espresso

– 70 ml smantana lichida (32% grasime)

– 2 linguri mascarpone

(eu zic ca trebuie un strop mai putina smantana lichida decat zic astia, sau poate mai multa ciocolata alba, sau poate smantana cu mai multa grasime, no idea).



1. albusurile la temperatura camerei+cram of tartar+sare se mixeaza putin pana devin o spuma moale apoi se adauga treptat zaharul tos si se mixeaza pana se formeaza varfuri tzepene. eu le mixez la viteza destul de mare.

2. migdalele +zaharul pudra, cafeaua macinata si cacaoa se macina si se cern impreuna, etapa asta se poate face cu 2-3 zile inainte ca sa mai scurtati din timpul de preparare. Eu nu mai insist pe macinat si cernut foarte atent, imi plac carapacele mai grainy putin 😀

3. amestecul de mai sus se rastoarna peste albusuri in 2-3 ture si se incorporeaza incet. cand nu se mai vad urme de parte uscata in albusuri, incepe partea cu scosu aerului din spuma de albusuri. se amesteca si se aplatizeaza aluatu’ pana cand incepe sa curga ca o panglica si are consistenta “unei lave”. stiu ca ii cam vaga partea asta, dar sincer, tre sa aiba consistenta, insa sa nu-si pastreze forma tridimensionala. practice, practice, practice!

4. se transfera intr-un pos potrivit cu un varf cu diametru de cel putin 0.5 cm sau o punga cu un colt taiat si se spritzeaza aluatu pe hartie de copt intr-o tava.

5. se lasa tavile la temperatura camerei sa se usuce, pana fac pojghita deasupra.

6. eu am presarat boabe de cacao sfaramate peste.

7. de copt… eu le-am copt la 130 grade C pentru 8 minute apoi am intors tava si le-am mai copt inca 12 minute la 140 grade C. depinde de la cuptor la cuptor. in cuptorul meu cu gaz, le pun pe ultimu raft de sus, cel mai departe de foc. pentru exactitate, folosesc un termometru pentru cuptor.


1. turnati cafeaua peste ciocolata

2. smantana se lasa pe foc pana se formeaza bule pe margini apoi se toarna peste cafea&ciocolata si se amesteca. eu am obtinut o chestie lichida care o ramas lichida si dupa ce s-o racit. nah, de asta am pus mascarpone.

cam asta ar fi



Right so, time for a new post. This time i would like to introduce you to these goodies: a fine combination of crispy biscuit, vanilla softness that melts in your mouth and salty chewiness of the pastry. I was intrigued by the looks of these thingies after seeing them here. I’ve used a different choux pastry recipe but  the biscuit layer is borrowed from the insanitytheory blog. I don’t have much else to add, they were a surprising and interesting treat, i would very much like to try them with different filling, for now i have a raspberry mousse in mind and perhaps roses, if i get my hands on rosewater. and coconut. could definitely use more coconut in my life. anywho, nuff with the cravings.

Recipe for the choux pastry can be found here.

The vanilla filling was made using the pastry cream here, plus 500 ml whipped cream.

As far as the biscuit layer is concerned, i used the recipe provided by insanitytheory. I got slightly more biscuit dough than pastry dough, but that’s okay, you can just reduce quantities slightly.


Ingredients for the biscuit topping

– 100g unsalted butter, very cold
– 125g cake flour
– 125g caster sugar


I used a food processor to “crumble” the butter, flour and sugar, then kneaded the dough slightly with my hands till it stuck together, rolled it into a log and let it sit in the fridge till i made the choux pastry.

You can also crumble them using your finger tips or using a pastry mixer/cutter.

To “assemble” the puffs, i piped tiny domes of choux pastry on a baking tray leaving plenty of room for them to expand, same as when you bake profiterols, then i topped them with a thin slice of biscuit dough.  Baked them at 200 degrees in a preheated oven for 10 minutes, then i cracked the oven door for just a bit to let the steam out, and turned the heat lower to 180 degrees celsius. They baked for another 15-20 minutes till they turned brown/golden. don’t open your oven door, they could collapse, don’t worry they’ll burn, they won’t, the biscuit layer prevents the bignes from burning too quickly.

While these were baking i made the creme patissiere and whipped the cream. I then mixed them together and filled the pastry balls with. I strongly insist you only fill these with cream before eating otherwise they’ll soften and lose teh crisp in the topping.

ladureewannabes collage

De data aceasta aș dori să vă prezint urmatoarele bunatati: o combinație surprinzatoare de biscuit crocant, crema moale de vanilie si aluat sarat si fraged de patiserie. Este o combinatie intre ecler/profiterol/choux a la creme cu biscuit si crema de vanilie.  Am fost intrigat de aspectul ciudat al eclerelor vazute aici. Am folosit o rețetă diferita pentru aluatul de eclere si am preluat doar reteta pentru aluatul de biscuit.

Rețetă aluatului pentru eclere/profiterol poate fi gasita aici.

Umplutura am făcut-o folosind crema de patiserie  de-aici, plus 500 g frisca batuta.

În ceea ce privește stratul de biscuiti, am folosit reteta data de insanitytheory.

Ingrediente pentru stratul de biscuit

–  100 g unt, foarte rece
–  125g faina
– 125g zahar pudra


Eu am folosit robotul de bucatarie pentru amestecarea ingredientelor dar merge si cu varfurile degetelor. Se amesteca toate trei ingredientele cu mana pana cand se leaga apoi se ruleaza in folie de plastic si se lasa la rece pana la prepararea aluatului pentru eclere si a cremei.

Pentru a “asambla” gogoselele, am spritat mici gramajoare de aluat intr-o tava, lasand mult spatiu pentru ca extind destul de mult, apoi am pus peste o felie de aluat de biscuiti. Le-am copt la 200 de grade în cuptorul preîncălzit timp de 10 minute, apoi am crapat ușa cuptorului putin cat sa iasa aburul si le-am mai lasat la copt la 180 grade pentru inca 15-20 minute.

intre timp am preparat crema de patiserie si frisca pe care le-am lasat la rece si le-am amestecat inainte de a umple gogoselele cu crema. am constatat ca daca stau cu crema in ele cateva ore se inmoaie destul de tare. daca vreti sa fie crocante, incercati sa le umpleti fix inainte de-a le servi.