D🍩nut worry. Be happy!

Well, no donuts in here, but still pastries. I love making pastries. The best thing is just invent new flavor combos and try to make surprising textures. Not always they work, but usually my vision goes hand in hand with the final product. I really don't have a degree that would gave me right to call my self as pastry chef. I'm more as self taught and learned. I've studied for years and years different kind of methods and tested different ways of doing things. Since I have no education for being pastry chef, I can break rules and boundaries as much as I my self desire.

I wanted to share a few of my favorites with you guys! My colleague called this one as piña colada, maybe because of rum flambeed pineapples and toasted coconut.

The other ones are classical Brita cake as individual pastries.

All my desserts aspires to do the same thing, hide secrets inside and then surprise that who eats them. I like that you don't really see everything you get. And I can't help my self as I'm being a little pedantic with details.