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Jose A Rodriguez Tome posted an update 9 months ago
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Jose A Rodriguez Tome posted an update 9 months ago
9 months ago (edited)
Croissant plan, y viennoiserie
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Jose A Rodriguez Tome posted an update 9 months ago
Three Kings Day, Elaboration of Galette des Rois, almond cream filling
Día de Reyes, Elaboración de Galette des Rois, relleno crema de almendras
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Antonio Salvador Moreno Carretero posted an update 9 months ago
Level:
Executive Chef
Otro plato de nuestro restaurante y del que soy responsable es este salmón con pisto de berenjena y mango. Solo lo servimos con menús de grupos, pero yo lo metería en carta. ¿Vosotros qué pensáis, es un buen plato para una carta?
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Thanippulige Asanga Rangana posted an update 9 months ago
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Alisson Nicole Guanoquiza Basantes posted an update 9 months ago
Hi, I made the Basque cheesecake but it burned a little. My family liked it anyway.
Hi, realice la tarta vasca de queso pero se me quemo un poco. De igual manera a mi familia le gusto.
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simon-614647 posted an update 9 months ago
Hello, I am new here – does anyone know which 24g bar mould Andrey uses? ive found the martadello 22g bar and that looks to tall 17mm and the Interplast 24g bar and that looks to slim just 1mm deep? any help would be much appreciated
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Alisson Nicole Guanoquiza Basantes posted an update 9 months ago
Good afternoon everyone, at Christmas I made tiramisu and it was wonderful even though it is difficult to find mascarpone cheese in Ecuador. The dessert turned out very well
Buenas tardes con tod@s, en navidad realice tiramisu y me fue de maravilla aun que es dificil encontrar queso mascarpone en Ecuador. Me salio muy bien el postre
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Beatriz Torija posted an update 9 months ago
Level:
Executive Chef
I have never made Roscón and I wanted to do it this year, but time has run out and I have not been able to 😭 and I had taken the courses and I already had the recipe I wanted to follow… Maybe in February or March you will see me uploading a Roscón as a test. For these days, Roscón bought in a good bakery
Level:
Executive Chef
No he hecho nunca Roscón y quería hacerlo este año, pero se me ha echado el tiempo encima y no he podido 😭 y eso que había hecho los cursos y ya tenía la receta que quería seguir… Igual en febrero o marzo me veis subiendo un Roscón a modo de prueba. Para estos días, Roscón comprado en una buena pastelería
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Carolina Alvarez Santín posted an update 9 months ago
The big day has arrived. Roscones de Reyes to share!
I made four, I hope they turned out yummy and I keep getting invited to family get-togethers!!! 😂😂
Llegó el gran día. Roscones de Reyes para compartir!!
He hecho cuatro, espero que hayan quedado ricos y que me sigan invitando a las reuniones familiares!! 😂😂
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9 months ago (edited)
My first Roscón de Reyes! I had to make do with what I had in the fridge and improvise on the fly. Thanks to the advice of @Dani Álvarez and @Chefconbotas came out this😃: vanilla roscón filled with cream and covered with white chocolate ganache and milk chocolate.
Mi primer Roscón de Reyes!!! Me tuve que apañar con lo que había en la nevera e improvisar sobre la marcha. Gracias a los consejos de @Dani Álvarez y del @Chefconbotas salió esto😃: roscón de vainilla relleno de nata y cubierto con ganache de chocolate blanco y chocolate con leche.
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Bruce Miller posted an update 9 months ago
Gluten Free Carrot Cake
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Orsolya Csernák posted an update 9 months ago
Level:
Stagier
Happy New Year, my dear Scoolinary friends!
Feliz Año Nuevo, mi Scoolinary amigos! 🎉
I hope you had a pleasant end of the year and a dynamic start to the new one. I know that some of you — especially in Italy — are still celebrating… lucky you! 🇮🇹✨
I decided to slow down a bit at the end of the year: posting less, reflecting more on life and… Read more- View more comments
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Bruce Miller posted an update 9 months ago
Weth Organic Mushrooms + Aromatics
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Jorge González Vidal posted an update 9 months ago
9 months ago (edited)
Roscón abriochado con chantilly de praliné de pistacho
Acabamos ya la temporada de roscones con la última elaboración de este año, un roscón abriochado tradicional, relleno con una chantilly de praliné de pistacho, y adornado con frutas confitadas bañadas en chocolate, azúcar perlado, crocanti de almendras y barquillos crujientes con chocolate.…
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