with Reka Csulak
Sweet chestnut desserts are so popular in Hungary, and I wanted to prepare a super easy dessert as a weekend treat, this is how the idea of these chestnut cream horns came up. For me, it's quite challenging to list any food that is typical in November. In this case, the seasonal ingredients are my …
I always wanted to try and build this dramatic choux pastry tower we call croquembouche. A few months ago Betty Binon and Rodica Godlewski made and took pictures from a gorgeous one, decorated with flowers and leaves. It was so inspiring, so I wanted to create my own version. In this post, I will tell you, …
The first Gundel pancakes were created by Károly Gundel around the '40-s. Officially it was a family recipe of Lola, the wife of Gundel's friend Sándor Márai, but Gundel upgraded the recipe and made the pancake with ground walnuts, raisins, and rum filling served in a dark chocolate sauce. They started to call it Márai pancake, …
Magyarul ⇣ Walnut, apple and vanilla lasagna We Hungarians have some simple pasta dishes, for example a tagliatelle sprinkled with walnut or poppy seed and icing sugar. To be honest I haven't got good memories from school canteens about the sweet pasta dishes, but finally I've had chance to replace them with something I love. …
Magyarul ⇣ Creamy biscuit cake This recipe has plenty of version, mostly made with instant or flavored pastry cream, but I think it's the best to do everything from scratch if it's possible. This 'no bake' dessert is one of the best and easiest what you can find. The the heavenly threesom of the too sweet …
Magyarul ⇣ Passion fruit profiteroles In the last 2 weeks I'm just thinking about the a marvelous marriage of tastes and textures of passion fruit, vanilla and warming spices. As a result of this brainstorming I've created a vanilla-passion fruit cream filling and quickly prepared some profiteroles too, according to the basic recipe I've published few …