The main thing for a pastry chef is beauty, sense of taste and style
Confectionery profession appeared long time ago. As early as the ninth century, ancient Arabs and Hindus made sweets from dates and cane sugar. Confectionery craft developed in the XV-XVI centuries in Europe.
At that time Italians were considered the best masters of confectionery. In Italy there were even whole dynasties of confectioners, where family recipes were passed from parents to children.
Confectioners worked at many royal courts and were considered a privileged class of servants.
Nowadays, this branch of cooking is rapidly developing and mastering new technologies, not forgetting the national traditions.
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Hasanova Zarina
Did I have a pastry education when I started baking? No! I still don’t, but that doesn’t mean that I don’t dream of graduating from a French school and taking an apprenticeship where a thousand loaves are baked a day. I do, but I pushed that dream to a “little later” and pushed the level that was available to me – my mom, the chef, and the pastry chef.
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This is my interpretation of a recipe that was created for bitter chocolate lovers like me. The taste is tart. Ingredients: chocolate (72%) – 150 gr butter – 75 g flour – 30 g egg – 2 units cocoa powder – 13 g granulated sugar – 55 g Butter and cocoa for sprinkles Preparation: Preheat the oven to 200 degrees,…
This is a very easy and quick cheesecake, the hardest part is waiting 6 hours to stabilize The recipe is for a 16 cm mold Ingredients: 400g cream cheese; 15 g flour; 118 g sugar (or 108 g sugar and 20 g trimolin); 2 eggs; 180 g of cream; Vanilla to taste; ▪️ Preheat the oven to 220 degrees. Preparation…
Delicious and very crispy Ingredients: butter 82.5% – 190 g sugar powder – 225 g wheat flour – 240 g vanilla sugar – 4 g egg white – 75 g salt – 2 g almond nuts – 75 g pistachio nuts – 75 g hazelnut – 75 g walnuts – 75 g Nuts (total) – 300 g Yield of ready…
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Location: Vladikavkaz
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СONTACT ME: +7 905 018-22-67
Call from 9:00 до 20:00
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Email: zarina@atkinag.ru
If you gonna have questions everytime you can write me
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