A new mould 3*3*3 spheres from the series Geometric desserts and the raspberry cake inside. You can order the silicone mould at www.dinarakasko.com/shop/ The shape looks very cool, and you want to bite off one of the balls. π Suitable for glazing and covering with chocolate spray, but I’d advise you to dip the cake in the glaze, as shown…
Class in HECTOR J. BRAVO Culinary Arts Academy, Kiev, Ukraine
Some photos from my class in HECTOR J. BRAVO Culinary Arts Academy, April 28-30, Kiev, Ukraine. 28-30 ΠΠΏΡΠ΅Π»Ρ Π² ΠΠΈΠ΅Π² ΡΠΎΡΡΠΎΡΠ»ΡΡ ΠΌΠΎΠΉ ΠΌΠ°ΡΡΠ΅Ρ-ΠΊΠ»Π°ΡΡ Ρ Π½ΠΎΠ²ΠΎΠΉ ΠΏΡΠΎΠ³ΡΠ°ΠΌΠΌΠΎΠΉ. ΠΠ°ΠΌΠ΅ΡΠ°ΡΠ΅Π»ΡΠ½Π°Ρ Π³ΡΡΠΏΠΏΠ° ΠΈΠ· 15ΡΠΈ ΡΠ΅Π»ΠΎΠ²Π΅ΠΊ ΡΠ°Π±ΠΎΡΠ°Π»Π° ΠΎΡΠ΅Π½Ρ Π΄ΡΡΠΆΠ½ΠΎ. ΠΠΎ ΠΌΠ½Π΅ Π½Π° ΠΌΠΊ ΠΏΡΠΈΡ
ΠΎΠ΄ΡΡ Π°Π±ΡΠΎΠ»ΡΡΠ½ΠΎ ΡΠ°Π·Π½ΡΠ΅ Π»ΡΠ΄ΠΈ, Ρ ΡΠ°Π·Π½ΡΠΌ ΡΡΠΎΠ²Π½Π΅ΠΌ ΠΏΠΎΠ΄Π³ΠΎΡΠΎΠ²ΠΊΠΈ. ΠΠ°ΠΆΠ΅ Π΅ΡΠ»ΠΈ Ρ Π²Π°Ρ ΡΠΎΠ²ΡΠ΅ΠΌ Π½Π΅Ρ ΠΎΠΏΡΡΠ° ΡΠ°Π±ΠΎΡΡ Ρ ΠΌΡΡΡΠΎΠ²ΡΠΌΠΈ ΡΠΎΡΡΠ°ΠΌΠΈ, Ρ ΡΠ°ΡΡΠΊΠ°Π·ΡΠ²Π°Ρ, ΠΏΠΎΠΊΠ°Π·ΡΠ²Π°Ρ…
Class in Hangar78 culinary school, Padua, Italy
Some photos from my class in Hangar78, Padua, Italy. ΠΠΎΠ»ΡΡΠΎΠΉ ΡΠ΅ΡΡΡΡ Π΄Π»Ρ ΠΌΠ΅Π½Ρ Π±ΡΠ»ΠΎ ΠΏΠΎΠ»ΡΡΠΈΡΡ ΠΏΡΠΈΠ³Π»Π°ΡΠ΅Π½ΠΈΠ΅ Π½Π° ΠΏΡΠΎΠ²Π΅Π΄Π΅Π½ΠΈΠ΅ ΠΌΠ°ΡΡΠ΅Ρ-ΠΊΠ»Π°ΡΡΠ° Π² ΠΡΠ°Π»ΠΈΠΈ Π² ΡΠΊΠΎΠ»Π΅ Hangar78 Π½Π° ΡΠ΅ΡΡΠΈΡΠΎΡΠΈΠΈ Π·Π°Π²ΠΎΠ΄Π° Silikomart. ΠΡΡΡ ΠΏΠ»Π°Π½ΠΈΡΠΎΠ²Π°Π»ΡΡ Π΄Π΅ΠΌΠΎΠ½ΡΡΡΠ°ΡΠΈΠΎΠ½Π½ΡΠΉ, Π½ΠΎ Ρ ΠΊΠ°ΠΊ Π²ΡΠ΅Π³Π΄Π° ΠΏΡΠΈΠ³ΠΎΡΠΎΠ²ΠΈΠ»Π° ΠΎΡΠ΅Π½Ρ ΠΎΠ±ΡΠΈΡΠ½ΡΡ ΠΏΡΠΎΠ³ΡΠ°ΠΌΠΌΡ (9 ΠΈΠ·Π΄Π΅Π»ΠΈΠΉ Π·Π° 2 Π΄Π½Ρ) ΠΈ ΠΊΡΡΡ ΠΏΠΎΠ»ΡΡΠΈΠ»ΡΡ ΠΏΡΠ°ΠΊΡΠΈΡΠ΅ΡΠΊΠΈΠΌ. ΠΠΎΠΆΠ°Π»ΡΠΉ, ΡΡΠΎ ΠΎΠ΄Π½Π° ΠΈΠ· ΡΠ°ΠΌΡΡ
ΠΊΡΠ°ΡΠΈΠ²ΡΡ
ΠΈ ΡΠ΄ΠΎΠ±Π½ΡΡ
ΡΡΡΠ΄ΠΈΠΉ, Π² ΠΊΠΎΡΠΎΡΡΡ
ΠΌΠ½Π΅…
Class in Kiev International Culinary Academy, Ukraine
Some photos from my class in Kiev International Culinary Academy, Ukraine ΠΠ»Ρ ΠΌΠ΅Π½Ρ ΡΡΠΎΡ ΠΊΡΡΡ Π±ΡΠ» ΠΎΡΠΎΠ±Π΅Π½Π½ΡΠΌ. ΠΠΌΠ΅Π½Π½ΠΎ Ρ ΡΡΠΎΠΉ ΡΠΊΠΎΠ»Ρ Π½Π°ΡΠ°Π»ΠΎΡΡ ΠΌΠΎΠ΅ ΡΠ²Π»Π΅ΡΠ΅Π½ΠΈΠ΅ ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΈΠΌ Π΄Π΅Π»ΠΎΠΌ ΠΈ Ρ Π±Π΅Π·Π³ΡΠ°Π½ΠΈΡΠ½ΠΎ Π±Π»Π°Π³ΠΎΠ΄Π°ΡΠ½Π° Π΄ΠΈΡΠ΅ΠΊΡΠΎΡΡ Π’Π°ΡΡΡΠ½Π΅ ΠΠ΅ΡΠ±ΠΈΡΠΊΠΎΠΉ Π·Π° ΡΠΎ, ΡΡΠΎ ΠΎΠ½Π° ΡΠ°Π·Π²ΠΈΠ²Π°Π΅Ρ ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΎΠ΅ Π½Π°ΠΏΡΠ°Π²Π»Π΅Π½ΠΈΠ΅ Π² Π£ΠΊΡΠ°ΠΈΠ½Π΅. ΠΡΠΊΠ²Π°Π»ΡΠ½ΠΎ Π½Π΅Π΄Π°Π²Π½ΠΎ Ρ Π±ΡΠ»Π° Π²ΡΠ΅Π³ΠΎ Π»ΠΈΡΡ ΡΡΡΠ΄Π΅Π½ΡΠΎΠΌ Π½Π° ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΈΡ
ΠΊΡΡΡΠ°Ρ
ΠΈ Π’Π°Π½Ρ ΠΏΠΎΡΠΎΠ²Π΅ΡΠΎΠ²Π°Π»Π° ΠΌΠ½Π΅ Π½Π°ΠΏΠΈΡΠ°ΡΡ Π² ΡΠ΅Π΄Π°ΠΊΡΠΈΡ ΠΈΡΠΏΠ°Π½ΡΠΊΠΎΠ³ΠΎ…
Class in Coup de Coeur pastry studio, Minsk, Belarus
Some photos from my class in Coup de Coeur pastry studio, Minsk, Belarus Π Π΄Π΅ΠΊΠ°Π±ΡΠ΅ ΡΠΎΡΡΠΎΡΠ»ΡΡ ΠΌΠΎΠΉ ΠΊΠ»Π°ΡΡ Π² ΠΠΈΠ½ΡΠΊΠ΅ Π² ΡΡΡΠ΄ΠΈΠΈ Coup de Couer. ΠΠ°ΠΌΠ΅ΡΠ°ΡΠ΅Π»ΡΠ½Π°Ρ Π΄Π΅Π²ΠΈΡΡΡ ΠΊΠΎΠΌΠΏΠ°Π½ΠΈΡ, Π²ΡΠ΅ΠΌΡ ΠΏΡΠΎΠ»Π΅ΡΠ΅Π»ΠΎ Π»Π΅Π³ΠΊΠΎ ΠΈ Π΄Π΅ΡΠ΅ΡΡΡ ΠΏΠΎΠ»ΡΡΠΈΠ»ΠΈΡΡ ΠΎΡΠ»ΠΈΡΠ½ΡΠΌΠΈ. Π§Π°ΡΡΠΎ ΠΌΠΎΠΆΠ½ΠΎ Π·Π°ΠΌΠ΅ΡΠΈΡΡ, ΡΡΠΎ ΠΏΠΎΡΠ»Π΅ ΠΌΠΊ Π½Π° ΠΏΡΠ΅Π·Π΅Π½ΡΠ°ΡΠΈΠΈ ΠΈΠ·Π΄Π΅Π»ΠΈΡ ΠΌΠΎΠ³ΡΡ ΠΈΠΌΠ΅ΡΡ Π½Π΅ΡΠΎΠ²Π½ΡΠΉ ΠΊΡΠ°ΠΉ ΠΈΠ»ΠΈ ΠΏΠΎΠΊΡΡΡΠΈΠ΅, Π³Π΄Π΅-ΡΠΎ ΠΌΠΎΠ³ΡΡ Π³ΡΠ»ΡΡΡ ΡΠ»ΠΎΠΈ ΠΈ ΡΠ΄. Π’Π°ΠΊ ΠΊΠ°ΠΊ ΠΊΡΡΡΡ ΠΏΡΠ°ΠΊΡΠΈΡΠ΅ΡΠΊΠΈΠ΅,…
Class in Sweet Obsession culinary school, Bangkok
Some photos from my class in Sweet Obsession, Bangkok, Thailand Bangkok class turned out to be both exciting and challenging experience. High temperature and excruciating humidity covered my fresh-out-of-mold cakes with snowflakes within 10-15 seconds. It was nearly impossible to airbrush the cake after about a minute. Uncontrollable heat thawed every piece during the first final presentation, so I dramatically…
The Heart
My new cake Heart β€οΈ in this wonderful day! Happy Valentine’s Dayπ The mould is already available at my website. Also there will be smaller hearts for individual cakes soon. I fell in love with this shape. Sharp edges, sophisticated style, all that I like. Composition: light sponge cake with candied grapefruit, mousse-meringue with grapefruit, grapefruit slices in syrup and…
The Bubbles with exotic fruit / SilikoMart Cloud
A year ago I made a few cakes with my silicone moulds for the article in Spanish SoGood pastry magazine. This cake was among them. You can imagine my surprise when they decided to put it on the cover! Also I showed it to Italian company SilikoMart and they wanted to put this mould into mass production. They called the…
Sirha, Lyon France 2017
Just came back from Sirha 2017 it was the biggest culinary event from 21st to 25th January 2017 in Lyon, France. The world event for hospitality, catering, food service and gastronomy. The exhibition was devoted to food and everything connected with it. More than 3000 exhibitors and 200 000 visitors from all over the world! There were all the most…
Bonbons with passion fruit confit and caramel
I made these different chocolate bonbons for the New Year’s holidays. Banana-passionfruit ganache, passion fruit confit and nuts in caramel; Ganache raspberry, red bell pepper; Ganache kalamansi; Ganache with yoghurt and balsamic; Ganache-guava champagne, guava confit; Salted caramel, caramelized pecan-shortbread dough; all pralines with Valrhona and Cacao Barry chocolate. The music: DJ HABETT – CHROME GAZ WALK. Here is the…
The composition Ball, Cube and Triangle
In the composition I tried to combine the three basic geometric shapes: square, circle and triangle. The dessert itself is hidden in the glazed sphere. Inside: mousse with caramelized white chocolate, blueberry confit, blackcurrant confit, chocolate sponge cake with red currant, berry glaze. For decoration isomalt and chocolate. Berry ball is inside the isomalt cube. The decor is chocolate triangles.…
Dessert the Ball
Dessert the Ball with meringue, strawberries confit, roasted rhubarb, yoghurt foam with cream, raspberry jelly with kappa, crispy chocolate, sponge cake, sphere with liquid strawberry, strawberry, chocolate sphere. It’s very simple and complex at the same time. This dessert combined a lot of modern culinary techniques, molecular gastronomy. Dessert is served in the sphere of white chocolate. Fill it with…
Christmas Cake
Inside: gingerbread, spiced biscuit, caramel mousse with cinnamon, cremeux apricot-orange, compote orange-dried apricot and honey, spices and Cointreau. Together with my little Veronica we wish you Happy Holidays! The idea of design with biscuit crumbs was taken from the course with chef Nicolas Boussenππ» PS: I give my daughter sweetness very rare, it’s a real event for her π (Track:…
Cake “Chocolate Block”
Cake “Chocolate block” for SoGood magazine #sogoodmagazine www.sogoodmagazine.com Very tasty, beautiful textures, amazing Valrhona chocolate… One of my favorite cakes! Inside: crunchy layer, sponge cake, cremeux, mousse Alpaco, mousse Biskelia. The recipe you can find in the article. The cake is made using my new silicone mold. By the way, you can buy it by the link above, in the…
The pyramid with coconut
Sponge cake coconut, lime cremeux , crunchy layer with coconut, coconut mousse, compote coconut-mango-pineapple, lime creme brulee. Π€ΠΎΡΠΎΠ³ΡΠ°ΡΠΈΡ, ΠΊΠ°ΠΊ ΠΈ ΡΠ°ΠΌΠΎ ΠΈΠ·Π΄Π΅Π»ΠΈΠ΅, ΠΈΠ³ΡΠ°Π΅Ρ Π΄Π»Ρ ΠΌΠ΅Π½Ρ Π²Π°ΠΆΠ½Π΅ΠΉΡΡΡ ΡΠΎΠ»Ρ. Π― Π΄Π΅Π»Π°Ρ Π½Π΅ ΡΠΎΠ»ΡΠΊΠΎ ΠΏΠΈΡΠΎΠΆΠ½ΠΎΠ΅, ΠΌΠ½Π΅ Π²Π°ΠΆΠ½ΠΎ ΡΠ΄Π΅Π»Π°ΡΡ ΠΊΡΠ°ΡΠΈΠ²ΡΠΉ ΠΊΠ°Π΄Ρ. ΠΡΠΎ ΠΊΠ°ΠΊ ΠΊΠ°ΡΡΠΈΠ½Π°, Π² ΠΊΠΎΡΠΎΡΠΎΠΉ Π΄ΠΎΠ»ΠΆΠ½Π° Π±ΡΡΡ Π³Π°ΡΠΌΠΎΠ½ΠΈΡ, ΠΏΡΠΎΠΏΠΎΡΡΠΈΠΈ, ΠΏΠΎΠ΄Π°ΡΠ°, ΡΡΠΈΠ»Ρ. ΠΠ»Ρ ΠΌΠ΅Π½Ρ, ΠΊΠ°ΠΊ Π΄Π»Ρ Π΄ΠΈΠ·Π°ΠΉΠ½Π΅ΡΠ°, ΡΡΠΎ ΡΠ²ΠΎΠ΅Π³ΠΎ ΡΠΎΠ΄Π° ΠΎΠ±ΡΠ΅ΠΊΡ ΠΈΡΠΊΡΡΡΡΠ²Π°. ΠΠ°ΡΠ°ΡΡΡΡ Ρ…
Lime-basil Triangulation
One more creation for SoGood magazine. Cake “Lime-basil triangulation”. Mousse lime-basil with Italian merengue, lime mousse-marshmallow, confit lime-basil, sponge cake, crunchy layer with almond. The idea was to use geometrical shapes, connect the patisserie and the architecture, and make unique creations for SoGood. The work consisted from 3D modeling, 3D printing and casting silicon. I used triangulation principle for this…
Cake “Strawberry-coconut”
Coconut dacquoise, crunchy layer with strawberries, strawberry jelly, whipped coconut jelly with lemon and limoncello, coconut mousse, mirror glaze. Π’ΠΎΡΡ “ΠΠ»ΡΠ±Π½ΠΈΠΊΠ°-ΠΊΠΎΠΊΠΎΡ” πΠΠΎΠΊΠΎΡΠΎΠ²ΡΠΉ Π΄Π°ΠΊΡΠ°Π·, Ρ
ΡΡΡΡΡΡΠΈΠΉ ΡΠ»ΠΎΠΉ Ρ ΠΊΠ»ΡΠ±Π½ΠΈΠΊΠΎΠΉ, ΠΊΠ»ΡΠ±Π½ΠΈΡΠ½ΠΎΠ΅ ΠΆΠ΅Π»Π΅, Π²Π·Π±ΠΈΡΠΎΠ΅ ΠΊΠΎΠΊΠΎΡΠΎΠ²ΠΎΠ΅ ΠΆΠ΅Π»Π΅ Ρ Π»ΠΈΠΌΠΎΠ½ΠΎΠΌ ΠΈ Π»ΠΈΠΌΠΎΠ½ΡΠ΅Π»Π»ΠΎ, ΠΊΠΎΠΊΠΎΡΠΎΠ²ΡΠΉ ΠΌΡΡΡ, Π·Π΅ΡΠΊΠ°Π»ΡΠ½Π°Ρ Π³Π»Π°Π·ΡΡΡ.
The Bubbles with exotic fruit
Cake “The Bubbles with exotic fruit”. You can find more my cakes with recipes in SoGood magazine #16. In my creations for SoGood I used such geometric constructing principles as triangulation, the Voronoi diagram and biomimicry. Biomimicry is using the models, systems, and elements of nature, macro elements in general. It can be anything, fragmentation of expanding shells in spiral,…
SoGood Pastry Magazine
Today I received the release of SoGood Magazine. I couldn’t believe that I would be in So Good among world-class professionals, and I still can’t believe that my cake is on the cover! It’s unbelievable and this is a great event for me. Don’t miss this amazing magazine with lots of recipes and photos from the best professionals, and me…
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