Welcome to Pastry Workshop by Olguta. On this channel you will find recipes, tips, tricks and video tutorials on how to create desserts or garnishes and decorations for your favourite cakes, cupcakes, tarts or cake rolls. You will not only learn how to prepare these but also find out how fun pastry can be!
For more recipes, visit my blog: pastry-workshop.com/
Enjoy baking!
Пікірлер
What bloom gelatine do you use for whipped ganache? Thanks
Arată foarte bine,trebuie incercate cat de curând!😊Gogosile baba se pot congela după coacere?Mulțumesc!
Daca ar fi asa usor ... 😂❤
Beautiful 😍
Thank you! 😊
Looks good 👍
Thanks 👍
Buna! Ce ciocolata folosesti? Am stampila dar NU merge nici pe ciocolata alba, nici pe neagra, am pus-o si in gheata, degeaba. Nu se desprinde ciocolata de pe ea cand se intareste si daca o fortez se rupe (ciocolata). Mersi
Buna! Ciocolata trebuie temperata inainte de folosire! Alternativ poti folosi ciocolata surogat/compound.
I have seen many recipes of this where the dough is more liquid than others, many versions I guess
❤❤❤🍰🍰🍰🍰🍰
You are very good at making some cakes 😊😊❤❤
Thank you! 🤗
Soo yummy❤😊😊
Why is my cake hard after moving out from the fridge? how can I fix that? Everything looks perfect by following the steps, and it tastes really good, just a bit hard on texture lol
I made this but I found the orange zest overwhelming. It overpowered the honey flavour.
How many people is this recipe for?, thanks
Hello Olguta! I am in awe of your desserts. I would really like to buy your recipes. Do the video tutorials have subtitles in English? Thank you.
Thank you! We are working on a website for this!
Colorant gel ar fi bun?
Recomand colorant pudra hidrosolubila!
Buna Olguta Oare poti sa-mi spui te rog de unde ti-ai comandat stampila? Multumesc :)
O am de mult timp! Poti incerca aici: facebook.com/lilianaradu34/?locale=ro_RO
The Lemon segments are the pulp of the lemon that you used to make the lemon curd with the flesh?
Yes, the lemon segments are the lemon pulp!
Does anyone know if these are served at room temperature or refrigerated?
Refrigerated always!
pastry-workshop.ro/
Keep it up, Olguța!
Thank you! 😃
pastry-workshop.ro/courses/snickers-tort-cu-arahide-si-caramel/
They are so beautiful, i would keep them a couple days before eat them haha
Gracias.from Venezuela 😊
❤
Tarifini alabilir miyiz
Yum!
WOUUUUUU WHAT AN INCREDIBLE TECHNIQUE....THANK YOU SO MUCH
Glad you like it!
Can I make this without sugar?
No, it will totally change the texture!
😎Oh! Yes! It’s supposed to be chocolate!
This was too pretty to cut and eat! 😍
Thank you 😋
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I just love looking at entremets...never even eaten one lol...
where can I get that mold to finish the sphere?
It is a Silikomart mold!
thanks for the recipe. Can I use gelatine powder with the same method instead of agar agar?
No, it wont have the same texture!
@@-PastryWorkshop- yes chef😊 i tried. didn't work..thanks..
In Russia its not usually to add cardamom to honey cake . Honey cake is something between honey and caramel flavoured cake . It will taste much better if u caramelize butter sugar and honey with half of banking soda . Sour cream is okay but it's better if u add some double cream too I use 350gramm sour cream Teaspoon vanilla extract 200g whipping cream 80g sugar
Thanks for sharing!
@@-PastryWorkshop- 😊 😊
Hi Elene May I have full recipe if u don’t mind pls? I wanted to make for my son birthday. Thank u😊
Are this classes translated into English?
pastry-workshop.com/online-classes/
thanks for share!
My pleasure!
E super reteta , dar, când se dezgheață prajitura rămâne ferma , nu se topesc cremele și merele dacă se dezgheață?
Tortul are gelatina, deci nu se topeste!
Ce frumoase sunt!
Multumesc frumos!
Hello, I just want to know if I have to add the chocolate film around the cake or it will be enough firm to stand without the chocolate? I have to make a bigger cake ( mould 24 or 26cm) so I am going to double the recipe. Thank you for your answer.
It should be firm enough to stand, but if you want to be sure you can add 2 grams of gelatin in to the cooked base.
@@-PastryWorkshop- thank you so much
@@-PastryWorkshop- 2 grams of gelatin for the double recipe?
@@sarapregelj5398 4 grams in this case!
Multumim pentru retete!🙏🏻 Si felicitari pentru tot ce faceti!!🎉 As face reteta aceasta creed ca e wow, doar ca as pune frisca in loc de bezea!oare ar merge?
Da, ar trebui sa mearga!
Can I know the name and where I can buy the silicon mould for make the lemon the one you use at 9:00 minutes?
professional.silikomart.com/eng/
You can buy actual lemon molds to make life easier.
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Superbă!
Multumesc!
Why are the instructions in small white font. So so hard to read. It should be a larger font and in black.
Thank you, then I did not understand what rhum is and is there an alternative?
Rhum is an alcohool. You can skip it or replace it with another flavour!
💓🙏🌻👏👏👏😘
thanks for the lesson. What do you spray on at the end from the red nozzle for attaching the leave ?
Cooling spray
Hello, I live in Russia. cardamom is never added to honey cake in Russia
Okay give me proof
lol it’s an option I’ll add mine with some white chocolate topping
Bună seara , oare as putea sa pun o crema de vanilie în loc de frisca și smantana?
Sa fie creme patiser cu frisca. As putea ar fi ok?
Nu am testat, dar in teorie merge.