Raspberry cake: Raspberry mousse, cremeux, confit and sponge cake. Covered with red glaze. The cake was made with my silicone mold. Геометрия фигура #7 Малиновое пирожное:малиновый мусс с меренгой, малиновое кремю, малиновое конфи, бисквит дакуаз, зеркальная глазурь. Эту форму делали из силикона. Она составная, сложная в работе и для массового производства абсолютно не подходит. Тем не менее выглядит пирожное в…

The cake “Dulcey”, one of my favorite chocolate. Hazelnut dacquoise, streusel with hazelnuts and gianduia, mousse with Valrhona Dulcey, liquid passion fruit confit, caramel glaze, glaze gourmet with hazelnut. Пирожное “Dulcey”. Один из моих любимых видов шоколада ?Фундучный даккуаз, штройзель с фундуком и жандуйей, мусс с Valrhona Dulcey, жидкое конфи маракуйя, карамельная глазурь, глазурь гурме с фундуком.

Coconut dacquoise, crunchy layer with strawberries, strawberry jelly, whipped coconut jelly with lemon and limoncello, coconut mousse, mirror glaze. THE RECIPIE: For 2 cakes 18 сm diameter. Sponge cake: 55 g coconut 83 g flour 110g caster sugar 138g egg whites 48g sugar 1 lemon zest Whisk the egg whites with sugar. Sift into whipped egg whites all the dry…

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…

Sponge cake coconut, lime cremeux , crunchy layer with coconut, coconut mousse, compote coconut-mango-pineapple, lime creme brulee. Фотография, как и само изделие, играет для меня важнейшую роль. Я делаю не только пирожное, мне важно сделать красивый кадр. Это как картина, в которой должна быть гармония, пропорции, подача, стиль. Для меня, как для дизайнера, это своего рода объект искусства. Зачастую я…

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…

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 Boussen?? PS: I give my daughter sweetness very rare, it’s a real event for her ? (Track:…

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…

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.…

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…

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…

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/ The shape looks very cool, and you want to bite off one of the balls. ? Suitable for glazing and covering with chocolate spray, but I’d advise you to dip the cake in the glaze, as shown…

I decided to use new ingredients and get inspired by other arts for the new issue of SoGood Magazine. My vision for these projects was to cooperate with different artists, jump beyond the usual self and make my sweet creations even more visually appealing. It’s a pleasure to share with you the fruits of my new frame of mind. I…

These tarts were made for the new issue of SoGood Magazine. This work is the result of collaboration with José Margulis, an artist from Miami, USA who works with Geometric abstractionism and Kinetic art. He creates different 3D sculptures, visual compositions of colorful plastic sheets. José works with curved shapes, volumetric geometries, transparencies, intense colors filtered through light and plays…

This project was made for the presentation of new chocolate Ruby. The presentation was held in the center of Shanghai for two days. I needed to develop a unique form that would emphasize the unusual, new, bright, unforgettable taste of Ruby chocolate, and create a recipe where the main flavor element was this pink chocolate. The idea was to create…

American Beauty Cake The world of cocktails is extremely diverse and interesting; thousands of flavor combinations were created throughout our history. It’s not a secret to anybody that when adding alcohol to desserts, we reveal and enhance the taste; we can play around with ratios and quantity trying to emphasize special notes, make a focus on something, and bring a…

An origami cake for a new issue of SoGood Magazine #20. A few months ago, I was carried away by origami, an ancient art that was invented in China and is quite popular nowadays. I spent a great amount of time folding sheets of paper and learning methods and principles of origami. Inspired by the beauty of lines and patterns…

Torus passion fruit cake specially for So Good magazine. Like this shape? Inside: passion fruit/mango mousse, passion fruit cremeux, passion fruit confit, sponge cake and crunchy layer; with @valrhona passion fruit chocolate. This and other new silicone moulds will be available for sale very soon! Please subscribe to our newsletter. Форма Тор, внутри торт со вкусом маракуйи специально для журнала…

Shortcrust dough: 374g Wheat flour200g Butter130g Powdered sugar48g Almond flour71g Eggs2g saltPut softened butter with powdered sugar, flour, almond flour and salt. Mix all the ingredients with flat beater. Add eggs at the end. Roll it out with a rolling pin into sheets about 2-3mm thick, and leave it in the fridge for several hours. Grease baking rings with butter…

Star cakes composition specially for ukrarchipedia.com Encyclopedia of Ukrainian Architecture – is a multimedia online project that demonstrates the panorama of Ukrainian architecture with the help of various media tools. As a pastry chef and architect my task was to prepare an architectural treat, so this is how my project “Perfect cities” was born. Since the project is about architecture,…