Truth is that the last couple of weeks, if not months, have been so so intense with classes and masterclasses

Instead of chocolate, lately I have been using fresher, lighter ingredients in my pastries, vanilla being on t

Petit gateaux are a recent love of mine, but one that goes way back to when I started making entremets. They d

There's two things that I love a bit too much in pastry - pistachio and praline. I always fall for these two f

For someone saying she doesn't like chocolate that much anymore, I do post a fair lot of chocolate dessert rec

Cookies have never been my strongest side so to speak, I used to hate making them a few years back, not knowin

Opera is one of the best cakes I have ever made, one that has a huge success at every class I make it. I have

If there is anything that my little family loves a lot in terms of flavor, that has to be chocolate! Chocolate

I haven't grown up with gingerbread around Christmas, it is something that I found later on as I started bakin

This carrot parsnip cake is surprisingly good with its moist layers of cake and fragrant cream cheese buttercr

Those of you loving Nutella, please raise your hands! Me included! In my case however, this love is strongly c

It's no secret that I have fallen deeply in love with these Momofuku cakes. I have collected many of Christina

Hey there, my dear chocoholics! This recipe is for you! These double chocolate raspberry brownies have more ch

If there's one thing to always remind me of childhood, that would be freshly baked bread. My grandma was the b

When I started baking I was surely not a cookie baker! I just thought cookies were far from the challenge I ne

Everyone following my blog knows that I have a special relationship with Cristina Tosi's Momofuku cakes. I hav

Ever since I saw Antonio Bachour's recipe of Opera in the So Good magazine, I was set to make it! Anyone follo

{Dulcey Cherry Choux} - Choux cu ciocolata si cirese Author: Olguta - Pastry Workshop

I gotta admit that my work as a pastry chef revolves around one word: creaminess. I do love this particular te

One of the things you learn in pastry is to never waste ingredients! Use everything you can or preserve, that'

French pastry is the ultimate way of making desserts! And it's not just me saying it! The thing with French pa

Oh my, pistachio has become my weakness! Much like Superman's kryptonite, except that I get stronger in its pr

There's no secret that I love basil in desserts! These basil macarons and basil mousse cake should have give y

Adaptat dupa Pierre Herme

Vanilla is the one flavour in the world that has almost the same purpose as salt -  to support all the other

This past month has been incredibly busy with classes (you can check out pictures here and here), but here I

Hold your seat tight as here comes the very first recipe of macarons on Pastry Workshop! It took me a while to

From all the fun things you can do with chocolate, lollipops have a very special place in my heart. It's no pa

This year's Christmas has been lovely. Plenty of time spent with my family, good food, positive thoughts and o

My latest recipe post mentioned a series of "how to have fun with chocolate" posts simply because there are so

I'm well behind with recipe posts, but I do have a good excuse: Diego Lozano. I've been so busy with his arriv

Actually this is not the chocolate fudge you're used to - in Romania, we call this homemade chocolate. It is m

There's no secret that I love almonds and I love strawberries. They are both delicate ingredients that work w

I've not always been a cookie lover. I used to avoid baking them, thinking that they are a bit too simple to m

I'm not a person to be easily impressed by a dessert - I've made and tasted so many over the last couple of ye

Madeleines are tiny cake-like cookies with a distinctive shell shape. They've been given this name by king Lou