Chocolate Mousse-Шоколадов мус
This is my version of the best recipe for Chocolate Mousse by me. Easy and alway fantastic final result. Read More →
This is my version of the best recipe for Chocolate Mousse by me. Easy and alway fantastic final result. Read More →
Крем Шибус на практика е смес от варен сладкарски крем и бита сметана. Така сместа е много по-пухкава и лекаRead More →
Light and easy to mate cake served with red plums jam really taste delicious.Read More →
A classic Austrian chocolate cake originated at Hotel Sacher inRead More →
Традиционен френски десерт открит по грешка от сестрите Стефани и Каролин Татен през 1880г. Една приятна комбинация между карамелRead More →
For me, the most tempting of the shop window is the strawberry desserts. There is something very magnetic aboutRead More →
Традиционен френски десерт представляващ сандвич от бутер тесто и варен сладкарски крем. Буквално преведено името значи хиляда листа. СъвременияRead More →
Most of the time I use to flavor the bread with different ingredients byadding them into the dough. This
A slow fermentation of this bread makes its flavor fantastic with cotton soft inner texture and easy for making at
In my opinion, this bread contains the best of sourdough and yeasted bread. The combination of flour and slow fermentation
I love making this bread rolls. The combination of whole rye flour and whole-spelled flour gives them an outstanding flavor and golden brown
How to make and maintain a sourdough starter There are many ways to make a sourdough starter. Yeast and
In the Winter the process of making sourdough bread is slower and that’s why I usually make three stages levain.
Pain au Levain is a classic French Sourdough Bread. Traditionally it is a mixture of 95% white flour and
I named this bread King’s Sunday, because of its huge volume and reach taste. It has a big oven spring