Isler

Hi Guys! :) 

I brought You, a nice recipe today, that is one of my favorite.

It was even more special as I baked it for my loved Fiancé's birthday. ♥

We usually celebrate on the weekends with the family with the actual birthday cake, but what happens if the Big Day is on a weekday? I just had to bake something for him, right? :D 

Plus, I have news for You! I am working in a real café & confectionery now as a trainee. I baked these before that,3 weeks ago and now (as I dipped more than 1000 little islers into chocolate I found mine really unprofessional, but still they were super tasty!)  Next time I bake it, I will bring more photos to change these. :D 

Confectionery studies - 7th week

Hello! :)

Last week we studied a bunch of Puff pastries. It means, that the pastries has many layers when they baked. We can reach that, if we use folding Technics, and two different dough.

The main ingredients for the dough (in portions): 1 flour, 1 butter, 0.5 water, 1 tsp salt, 1 tsp vinegar.

Beigli

Hello Dears, 

I brought You a real Christmas treat, the walnut Beiglis, that is one of the most popular dessert here, in Hungary  in winter. 

The dough and the stuffing is the same as the Walnut crescents, the "Pozsonyi kifli" dough, just the way of rolling is different.

Let's see how...

Confectionery studies - 6th week

Hello! :)

Last week we had a little "break" at school, as we didn't baked anything.

We had our first drawing lesson. We used melted dark chocolate for that. :)

2nd Blogiversary

Hello Dears!

I am happy to announce, that we are celebrating the 2nd anniversary of starting this dessert blog. :)

We have more than 130 post now, with mostly dessert recipes.

It is always fun to bake at home, and it is even better to share the results with you! :)

Since the starting, I hope I developed my photographic skills as well, besides the baking of course. 

And I started the confectioner studies as well, so the page will get tones of more exciting recipes soon! :)

As You might read, I share every week about the baking courses here, and I try to bake every week something from that course. :) 

As a thank you for following, and encouraging me gesture, I would like to give you some gifts.

I prepared 2 kinds of packages to win, on our Facebook page.

One with :

A cute Marie cat cookie cutter, my favorite gingerbread spice mix, and the best -without boiling - hazelnut cream mix from Hungary.

 

And another one with:

a pocket of Hungarian sweet paprika, the best quality from Szeged, the capital of paprika. And a wooden spoon with Hungarian folk decoration from the famous historical city, Eger. 

 If you wish to win you only have to SHARE the one, (or both) package that you would like to win, and on the headline, copy your favorite recipe's webpage from the site.

Let's celebrate together! :)

xoxo: Hajni

Confectionery studies - 5th week

Hi Dears, 

Last week, it was a really busy course in school.

At the same time we learnt 6 different pastries to bake.

It can be tough to look each groups, while we are baking our own pastry in our group. Usually that's why I bake at home something else to learn at least 2 of them properly. :) 

This time we have baked mostly mid-morning, or afternoon pastries.

Come and check them out!

Brioches

Hi Dears, 

I baked these beauties at home, so Brioches, and Sweet Bread baking project was ON (that I learnt in school). 

There are two kinds of shapes for the brioches, this one, and the roll form. Usually, the roll is sprinkled with sugar, and the sweet bread type is smooth, but as my family has really sweet teethe, it was not a question to sprinkle the rest, or not... :)

And as the dough is same for sweet bread, I baked them both.

Confectionery studies - 4th week

Hi! 

This week we made Sweet bread, pound cake and many more. :)

Walnut crescent ~ Pozsonyi kifli

Hi Dears, 

As I promised I brought this tasty walnut crescent recipe, that we learnt in school. 

The shining is not as beautiful as it was supposed to be. (It should be fragmented as the beiglis, you can reach it, if you lubricate the top of them with egg yolk a few times, and you should wait until it dries, then lubricate again. I didn't wait enough,because I baked them late in the evening, and I just couldn't wait. :D ) 

So, let's move on, I think they are still beauties. :)

Yogurt & Chocolate cake 2 in 1

Hi! :)

As I promised I brought the recipe of this yin-yang cake I baked last time! 

To be honest, I haven't decided yet, if I like the result or not. 

I wanted to make something different, than usual, something more interesting, and I think it worked. :)

Untill the yogurt solidified with the gelatin, I had placed a baking sheet in the middle to separate it from the chocolate part.

It needed a night to cool in the fridge.

I baked this for my father's, my brother's and for my birthdays, as we celebrated together. :)