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Pastry Maestra

Pastry Maestra

Free Video Tutorials on Baking, Pastry making and Creating Desserts. Have a sweet life!

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Ischler Cookies – The Naughty Emeperor’s Favorites!

September 5, 2016 by Pastry Maestra

Ischler Cookies, Pastry Maestra

I

schler [iːʃler] cookies are considered to be one of the finest examples of the Austro-Hungarian Monarchy’s pastry tradition, originated in Bad Ischl [baːt ˈɪʃl̩] – a famous spa town in upper Austria, where the Emperor Franz Joseph I enjoyed his summers.

How to Make Dacquoise

August 25, 2016 by Pastry Maestra

Dacquoise, Pastry Maestra

I

s it a cake, or a sponge cake? Is it meringue?
Dacquoise [da-kwaz] can be a layered cake, a cake component, and it always contains meringue, however – it isn’t just meringue. It is one very special sweet treat!

Baby Shower Fondant Cookies

August 14, 2016 by Pastry Maestra

Baby Shower Fondant Cookies, Pastry Maestra

T

o make these incredibly cute cookies you will need to make some shortcrust pastry. I would advise you not to add nuts into the dough, because the cookies will become fragile and you don’t want your cookies to crumble as soon as you touch them, right?

Cake Pops – Cake Balls on High Heels!

August 11, 2016 by Pastry Maestra

Cake Pops, Pastry Maestra

R

emember cake balls? Chocolate coated, ball-shaped, dense mixture of leftover crumbed cake, chocolate, jam or a filling of any kind is always a highly appreciated and popular item in any pastry shop, in spite of the fact they are made of leftovers! Go figure!

How to Make Nougat

July 31, 2016 by Pastry Maestra

Nougat, Pastry Maestra

T

he word nougat [ˈnuːɡət] comes from Occitan (also called Old Provençal) word pan nogat [ˈpa nuˈɣat], that seemingly came from Latin panis nucatus, meaning ‘nut bread’ (nucatum means ‘nutted’ or ‘nutty’). Nuts, right!?

Soft Caramel and Chocolate Ganache Tart

July 21, 2016 by Pastry Maestra

Soft Caramel and Chocolate Ganache Tart, Pastry Maestra

C

rispy shortcrust pastry, creamy caramel and silky milk chocolate ganache… hmmm, that sounds serious! And it is, so this time you’ll need to roll up your sleeves a bit! However, I promise – it will be worth your while!

Greek Yogurt and Raspberry Semifreddo

July 17, 2016 by Pastry Maestra

Greek Yogurt and Raspberry Semifreddo, Pastry Maestra

L

ight and delicious, this summertime semifreddo is an ideal treat for you and your guests! It isn’t difficult to make, just follow my directions!

You’ve already noticed that I like semifreddo. Well – I do! Flavored with tangy passion fruit, lemon or berries, or with rich chocolate, hazelnut or caramel, doesn’t matter to me – I love them all!

How to Make Brittle Candy

June 30, 2016 by Pastry Maestra

Brittle, Pastry Maestra

W

hen I’m thinking of brittle candy, one funny thing comes to my mind. I am a great fan of the Emmy Awarded sitcom “How I met your mother” – a comedy that is abundant in extraordinary actors and crazy screenwriters that gave me loads of wonderful laughs. One of those legendary moments is when Lilly, one of the main characters, is declared to be a ‘loud chewer’!

Lemon and Mint Granita

June 26, 2016 by Pastry Maestra

Lemon and Mint Granita, Pastry Maestra

W

hen the weather is so hot that you can’t even think clearly, the best thing is to get to the beach and take a dive into the sea, right? It just washes off all the heat, the sweat and the fatigue; it wipes all the stress and brings back the harmony between you and Mother Nature.

Mini Pavlova with Berries

June 22, 2016 by Pastry Maestra

Mini Pavlova with Berries, Pastry Maestra

A

iry meringue, light Chantilly cream, and fresh berries – if there is a dessert that’s defying the gravity – it’s Pavlova! Light as air, inspired by the famous Russian prima ballerina Anna Pavlova, this dessert was created (according to the legend) by the nameless pastry chef in honor of Pavlova during one of her Australian and New Zealand tours at the beginning of the 20th century.

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