-
Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
TODAY September 29 🍕LIVE on Instagram about Luigi di Domenico’s Master🍕 19:00h CET (Madrid) / 14:00h (Buenos Aires) / 12:00h (CDMX / Bogota) / 11:00h (Lima)
The Chef will present the Master Fundamentals of Pizza for Professional Chefs, which starts on October 14. He will tell you all about its methodology and content.
This Master is an…
Level:
Scoolinary Team
HOY 29 de Septiembre 🍕LIVE en Instagram sobre el Master de Luigi di Domenico🍕 19:00h CET (Madrid) / 14:00h (Buenos Aires) / 12:00h (CDMX / Bogotá) / 11:00h (Lima)
El Chef presentará el Master Fundamentos de la Pizza para Chefs Profesionales, que comienza el 14 de octubre. Te contará todo sobre la metodología del mismo y el contenido.
Este…
Translated from Spanish -
Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Golden Hug on Toast
Monday. Another beginning of a week rushing ahead of us. Summer slipped away suddenly, like a guest who left without saying goodbye, and autumn knocked on the door with cold fingers. The temperatures have dropped, the wind carries the scent of damp leaves, and we are all secretly searching for a warm embrace.
That’s why I…
- View more comments
-
Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
I made this cake because my daughter was studying and I thought what better way to replenish forces with a homemade cake as she likes, plus the day also accompanied to make sweets because we had a rainy day.
Level:
Sous Chef
Este bizcocho lo hice porque mi hija estaba estudiando y pense que mejor manera de reponer fuerzas que con un bizcocho casero tal como a ella le gusta, ademas el dia tambien acompañaba a hacer dulces porque teniamos un dia lluvioso.
Translated from Spanish- View more comments
-
Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
To start the week and the day with strength some freshly baked homemade molletes. The illusion they get when they see me making the muffins and the aroma of freshly baked bread at home.
Level:
Sous Chef
Para empezar la semana y el dia con fuerzas unos molletes caseros recien horneados. La ilusion que les hacen cuando me ven de hacer los molletes y el aroma que se aprecia en casa a pan recien horneado.
Translated from Spanish- View more comments
-
Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
I have always liked to investigate about the gastronomic culture of cities or countries. Here I present to you some legs called “Patatas Macho”. They were created by an innkeeper from Cartagena called “Paco El Macho”. The people of the time say that between the 50’s and 80’s they were sold like hot cakes in a bodega in the center of Cartagena.…
Level:
Executive Chef
Siempre me ha gustado investigar sobre la cultura gastronómica de las ciudades o países. Aquí os presento a unas patas que se llaman “Patatas Macho”. Las creó un hostelero de Cartagena llamado “Paco El Macho”. Cuenta la gente de la época que entre los años 50 y 80 se vendían como churros en una bodega del centro de Cartagena. Su…
Translated from Spanish- View more comments
-
Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
White Chocolate Mousse with Cava and Blackberries
#ChocolateChallenge
Profile: Amateur
White Chocolate Mousse, Cava Jelly, Blackberries, Freeze Dried Raspberry and Golden Sprinkles
I love white chocolate mousse. Today I wanted to try with Xavier Donnay’s recipe that he teaches us in his course Pastry in miniature. It is a light and creamy…
Level:
Executive Chef
Mousse de Chocolate Blanco con Cava y Moras
#ChocolateChallenge
Perfil: Amateur
Mousse de Chocolate Blanco, Gelatina de Cava, Moras, Frambuesa Liofilizada y Sprinkles Dorados
Me encanta la mousse de chocolate blanco. Hoy he querido probar con la receta de Xavier Donnay que nos enseña en su curso Pastelería en miniatura. Es una mousse ligera y…
Translated from Spanish- View more comments
-
Beatriz Torija posted an update a year ago
Level:
Executive Chef
Detox mode on, with this pineapple, cucumber and radish salad with onion and mint leaves, delicious!!!
Level:
Executive Chef
Modo detox on, con esta ensalada de piña, pepino y rabanitos con cebollita y hojitas de menta. ¡¡Deliciosa!!
Translated from Spanish- View more comments
-
Lana Mihajlović posted an update a year ago
a year ago (edited)
Level:
Sous Chef
Layers of Love
#ChocolateChallenge
Profile: AmateurThis cake is not just a dessert, but an act of love transformed into chocolate. It was created for my mother-in-law, a woman who is like a second mother to me, the guardian of my daily smile and my closest companion. She loves chocolate, and this challenge came as if life itself had timed…
- View more comments
-
Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Rubik’s Cube_ My Three Chocolate Cake
#ChocolateChallenge
Profile: Amateur
These last few weeks have been pretty busy and I’ve barely had time for anything. I thought tomorrow was the end of the challenge and I just realized today is the last day. 😅
I made a dessert today with him in mind but there’s still editing photos and so on…. In case I…
Level:
Executive Chef
Cubo Rubik_ Mi Tarta Tres Chocolates
#ChocolateChallenge
Perfil: Amateur
Estas ultimas semanas han sido bastante ajetreadas y apenas he tenido tiempo de nada. Creí que mañana terminaba el reto y acabo de darme cuenta que es hoy el último día. 😅
Hoy preparé un postre pensando en él pero queda editar fotos y demás.. Por si no me da tiempo,…
Translated from Spanish- View more comments
-
Carolina Alvarez Santín posted an update a year ago
#ChocolateChallenge
Profile: Amateur
Title: “Wild nature” or “I forgot the pot and moss came out” You choose
Composition: pot: dark chocolate. Moss and filling: pistachio sponge. The juicy part: whipped milk chocolate ganache. Seeds: pistachio granules.
Inspiration: for the pot, the course “Molding techniques in pastry” by Jesús Escalera.
#ChocolateChallenge
Perfil: Amateur
Titulo: “Naturaleza salvaje” o “Se me olvidó la maceta y le salió musgo” Vosotros elegís
Composición: maceta: chocolate negro. Musgo y relleno: esponja de pistacho. La parte jugosita: ganache batida de chocolate con leche. Semillas: granillo de pistacho.
Inspiración: para la maceta, el curso de “Técnicas…
Translated from Spanish- View more comments
-
Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
A reinvented classic: golden and crunchy cookies, with a soft interior that holds generous chocolate chips. A recipe designed to conquer the lovers of simple and delicious.
Level:
Sous Chef
Un clásico reinventado: galletas doradas y crujientes, con un interior suave que guarda generosas chispas de chocolate. Una receta pensada para conquistar a los amantes de lo simple y delicioso.
Translated from Spanish- View more comments
-
Elena Pintado Paredes posted an update a year ago
This is a three chocolate mousse cake. Each layer has semi-whipped cream mixed with chocolate and gelatin. The base is a chocolate Genoese sponge cake. Decorated with chocolate and cereal balls and strawberries.
Amateur level
#ChocolateChallenge
Esta es una tarta mousse de tres chocolates. Cada capa lleva nata semimontada mezclada con chocolate y gelatina. La base es un bizcocho genovés de chocolate. Decorado con bolitas de chocolate y cereal y unas fresas.
Nivel amateur
#ChocolateChallenge
Translated from Spanish- View more comments
-
Elena Pintado Paredes posted an update a year ago
This is a mascarpone and caramel mousse cake with a lotus cookie base. It has a 54% chocolate ganache frosting on top. For the decoration I tempered chocolate and on frozen alcohol I made cholate threads that I later painted with gold dust.
As the mascarpone mousse and caramel are very smooth, the chocolate flavor predominates.
Amateur level
Esta es una tarta mousse de mascarpone y caramelo con base de galleta lotus. Tiene encima una cobertura realizada con ganache de chocolate 54%. Para la decoración atemperé chocolate y sobre alcohol congelado hice hilos de cholate que posteriormente pinté con polvo dorado.
Como la mousse de mascarpone y caramelo son muy suaves predomina el sabor…
Translated from Spanish- View more comments
-
Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
#ChocolateChallenge.
Chocolat#the movie#the4jimnetesdelapocalisis.
Profile: Amateur.
I present you my chocolate dish for this month’s challenge; after thinking a lot about the name, in the end I always kept the first one, because, I say, a dish with many chocolate elaborations, what better name than “Chocolat”? And I take advantage of this…
Level:
Executive Chef
#ChocolateChallenge.
Chocolat#la película#los4jimnetesdelapocalisis.
Perfil: Amateur.
Os presento mi plato de chocolate para el reto de este mes; después de darle muchas vueltas al nombre, al final siempre me quedaba con el primero, porque, digo yo, un plato con muchas elaboraciones de chocolate, ¿qué mejor nombre que llamarle…
Translated from Spanish- View more comments
-
domenicodvasto posted an update a year ago
Tres chocolates, una armonía única. Capas perfectamente equilibradas de mousse negro, con leche y blanco, sobre una suave base de cacao. Un postre que evoca sencillez, elegancia y puro placer.
Porque la belleza, a veces, reside en las líneas más sencillas.
- View more comments
- Load More
