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Lana Mihajlović posted an update 10 months ago
10 months ago (edited)
Level:
Sous Chef
#BachourChallenge
Chosen recipe and course:I chose the Berries and Coconut Shortcake from Antonio Bachour’s Afternoon Tea Pastry course.
Most challenging part of the process:
Let’s just say this recipe took me on quite an adventure. It felt like the universe itself decided to test just how badly I wanted to make it. This dessert truly pushed…
Maloles Muñoz, Abdallah Albasha and 10 others16 Comments- View more comments
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burcusayar posted an update 10 months ago
Padoca Istanbul Pictures…
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Mercedes Delgado de Miguel posted an update 10 months ago
Level:
Stagier
Cookies Veganas en Versión Avellana con Chocolate Negro del 70%.
Éstas las he horneado un poco más para que queden más crujientes.
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Hala Kaddoura posted an update 10 months ago
#bachourchallenge
I’m thrilled to share my latest creation: a delicious BOMBOLONI donut inspired by the incredible recipe of my favorite and Best Chef , Antonio Bachour! 🍩✨
These fluffy, filled donuts are a delightful treat, featuring a perfectly sweet and creamy filling that melts in your mouth. The light and airy dough, dusted with a…
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rony kayrouz posted an update 10 months ago
Red velvet croissant
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reyli53 posted an update 10 months ago
# BachourChallenge#
Mango Tiramisu
A tropical take on the Italian classic: layers of airy mascarpone cream and ladyfingers, infused with ripe mango purée and a hint of citrus. Light, refreshing, and irresistibly smooth
#mango #tiramisu #dessert
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reyli53 posted an update 10 months ago
#BachourChallenge#
Black Sesame Swiss Roll: Light, fluffy sponge cake rolled with velvety, aromatic black sesame cream. Nutty, earthy, and delicately sweet. A modern twist on an elegant classic
#swissroll #BlackSesame #dessert
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Diego Rodarte posted an update 10 months ago
Llevo aproximadamente 6 años que empecé a cocinar, me gustó mucho y fui haciéndome de material, equipo, solo por ganas de hacer más y más cosas, deje mi trabajo como ingeniero y empecé a hacer servicios de catering, por problemas en casa lo deje un tiempo. En febrero de este año empecé con mi restaurante, un concepto de solo 2 entradas, 2…
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jacobkenig posted an update 10 months ago
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jacobkenig posted an update 10 months ago
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רות בביוף posted an update 10 months ago
10 months ago (edited)
BachourChallenge#
Finally, after many many trials, I can show you my croissants!
It took me a lot of time to first find the appropriate flours,butter and yeast…
Than I had to deal with the folding,
finding the coolest temperature my air conditioner could achieve,
and Finally dealing with the oven…
But must say,each time I had a question, I…
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Sol Damiani posted an update 10 months ago
10 months ago (edited)
Level:
Scoolinary Team
🌟 Ofertas de empleo en cocina japonesa en Alicante 🌟
AR HOTELS & RESORTS comparte oportunidades profesionales para su restaurante japonés AMAS, que abre este fin de semana, y para su próximo proyecto, el restaurante ONAMI. Ambos espacios estarán ubicados en el Hotel Diamante Beach 4*S, en Calpe (Alicante).
👉 Los restaurantes están liderados por…
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Mercedes Minaya Palacios posted an update 10 months ago
10 months ago (edited)
Level:
Sous Chef
Canelón de patata asada, relleno de morcilla de Sotopalacios ( Burgos)
Me ha costado mucho manipular la patata para el canelon, (algún consejo)
La patata la corte con mandolina y la puse el agua un buen rato, pero aún así era un poco tiesa.
Y todo empezó porque tenía unas sobras de morcilla.
La base son una cremita de pimientos del piquillo…
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burcusayar posted an update 10 months ago
#BachourChallenge As part of Antonio Bachour’s Viennoiserie class on Schoolinary, I took on the challenge of replicating his pain au chocolat. I own a small bakery called Padoca in Istanbul, Turkey, (padoca_istanbul) and this exercise pushed me to refine both my technique and patience. The most difficult part was working with the croissant…
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Viv Williamson posted an update 10 months ago
#BachourChallenge This is from the Anton Bachour croissants and viennoiserie course. I am a student Chef completed level 2&3 professional cookery. I was enrolled for a foundation degree in Artisan baking. I tried these in the summer break to upskill ready for the course.
I left the course after one term as the education and recipes…
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