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An amazingly delicate brioche hugging a mouth melting delicious round double-creamed brie. It is a temptation that wonderfully combines two irresistible creations for which the world is ever grateful to French chefs. 60 g milk 5 g dry yeast 60 g bread flour 150 g eggs (2 large eggs + 1 egg white. Save the third yolk for the egg wash at the end) 240 g bread flour 15 g sugar 4 g salt 150 g butter at room temperature Warm up the milk. Dissolve the yeast. Add the flour. Stir and let stay covered till doubles its volume. Put the mixture in a mixer bowl. Add the eggs and the dry ingredients. Using a paddle attachment, work the dough until forms. Add the butter in small portions after each portion is nicely absorbed. The result will be a soft, sticky dough. Scrape the walls and the bottom of the bowl with a silicone spatula. Cover with foil loosely and let stay at room temperature (25 °  C) for about 20-30 min. The dough won't be handled too much so the...

Meringue-type Buttercream 300 g butter 4 ml vanilla extract Have the butter at room temperature to soften while working on a meringue. for the meringue: 250 g egg whites 400 g granulated sugar 125 ml water Dissolve the sugar into the water in a heavy bottomed pan over heat. Bring to boil. Cook the syrup for 2 min. While the syrup is cooking, beat the whites until soft peaks. Keep the mixer running and add the syrup very slowly until use all of it. Continue beating the egg-sugar mixture until cool to a room temperature and firm peaks are formed. Cream the butter and vanilla extract until light. Add the meringue a little at a time, combining very well.  The emulsion has to be formed - creamy soft and light texture. If it is too soft, refrigerate a bit but not too much - just enough to be able to ice the cakes. 

Easter Story A colourful Orthodox Easter, celebrated home was a way of celebrating the long waited Spring. She has rushed through the doors of our backyards, has invaded spaces, has poured rejuvenated rain, has kissed the trees and sat on the ground to rest. Her warmth wakes the animals and arouses the flowers, kindles the colours, brings happiness and love in our souls. We are blessed! What better way to celebrate Spring but with colours. She has a lot on her own. And the green... Oh, my God, the green comes from Heaven. It is a canvas where the Spring brushes all the other colours in a magnificent colourful embroidery. What has left for us is an inspiration, desire and love. Springtime In the distant woods are blowing Tender buds and blossoms sweet, Fragrant Leaves and grasses glowing From the touch of fairy feet. In the woods a spirit singing Stays and touches every tree, And to loving branches clinging Flowers open tremblingl...

Genoise Cake (for cake pan with diameter 25 cm, 5 cm high) Have the cake form prepared first. Have the oven warmed to 170 ° C, convection bake. 5 large eggs 185 g sugar 185 g white flour 60 g butter 4 g vanilla extract Sponge Method: Beat the eggs and sugar until foamy pale mixture forms for about 8-10 min in a self standing mixer and about 15-18 min with a hand held mixer. This step is very important for achieving light texture which will assure great result on baking.  Sift the flour and fold in the egg mixture in three steps. Make sure that the portion of flour is fully absorbed before adding the next one. Work with gentle movements - do not over mix! Vanilla extract is added in between the flour portions. Slowly pour the melted butter, dripping down the side of the mixing bowl. Stir it with careful motion. Fill in the form. Place immediately in the oven for about 35-40 min. Check with a toothpick after 30 min. Determine how moist the centre is. T...

Pain au lait 1000 g bread flour 50 g sugar 20 g salt 10 g dry yeast 100 g eggs (2 large eggs) 500 g milk 150 g butter Have the butter cubed and keep it in the fridge. 1. Scale the flour in the self stand mixer bowl (or a bowl that will be used for mixing the dough).  2. Add the sugar. 3. Warm up the milk - to be gentle to the touch - to 32 ° C 4. Scale the yeast and add it to the warmed milk. Dissolve the yeast, stirring.  5. Slightly whisk the eggs. Add to the flour. 6. Add the milk with the dissolved yeast. 7. Start the mixer at low speed.  8. Start adding the cold butter cube by cube. Let each addition become part of the dough before adding a new one. Mix for about 10 - 15 min or until the whole quantity of butter is added. Do not overtax the dough - it will increase in temperature and start developing the gluten. the result dough should be smooth, silky and pulling off the bawl and the hook of the mixer.   ...

SWISS ROLL HARLEQUIN Chocolate sponge roll for the pan 43 cm / 28 cm (17 inch /11 inch) 4 yolks from large eggs 4 whites from large eggs 165 g sugar for the yolks 85 g sugar for the whites 150 g flour 25 g cocoa pinch of salt The basic bowl is the one with the yolk mixture. Combine the yolks and the first sugar quantity in a stainless-steel bowl. Set it over a hot water bath and stir/whip until the mixture warms slightly. Do not overheat. For precision, you can use a thermometer and follow the temperature not to exceed 40-45 °C . The warming is necessary for achieving greater volume and retain it in the following steps. Place the bowl on a stand mixer with the whip attachment (or use the hand held mixer). Beat in high speed until very thick (for about 10 -15 min with hand held mixer).  In another bowl, beat the egg whites and the sugar to firm, moist peaks. Fold in the yolk mixture alternating with the dry sifted ingredients (flour+cocoa) in three steps. D...

Praline Paste for 500 g 150 g hazelnuts 150 g almonds 250 g caster sugar 10 ml hazelnut oil Soak the almonds in water for half an hour. Peal and dry in the oven at 150 ° C for 15 min. Stir once or twice during drying. Let cool completely. Dry the hazelnuts at 150 ° C for 15 min. Remove from the oven and before completely cooled, rub them in a clean kitchen towel to remove the skin. Put all the nuts together in a shallow pan and return in the oven for 5 min at 200 ° C. Roast slightly, remove from the oven and let cool. In a heavy-based pan, caramelize the sugar. Depending on the taste, it could be "cooked" to light or dark caramel, which will affect the bitterness of the caramel. Be careful not to burn the caramel. As soon as it is ready, immediately remove from the cook top. Pour the nut mixture in the caramel, return to the switched off cook top, stir and spread onto a parchment paper letting it cool. Break up the praline in small pieces. In portions, tra...