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Anastasia Papanikolaou posted an update a year ago
a year ago (edited)
After diving deep into a course on donuts and cronuts by Elena Adell, I expected to fall in love with the classics. But instead, I discovered a new favorite —this apple almond cream-filled donut! The perfect balance of flaky, creamy, nutty, and sweet, it’s a delightful twist I never saw coming. 🍏✨🍩
Lana Mihajlović, Beatriz Torija and 3 others2 Comments- View more comments
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Yusuf Dugic posted an update a year ago
a year ago (edited)
When will be the announcement for the cookie challenge?
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Dayvee M Mendoza posted an update a year ago
a year ago (edited)
This isn’t perfect yet, but I will keep practicing until I get better at it. I love the taste… it’s definitely a croissant! Haha. I learned a lot from watching Chef #AntonioBachour and will put to use all I’ve learned in this course. #CroissantsAndViennoiserie #HomeBaker #FirstTry #Croissants
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Mattia La Venuta posted an update a year ago
Why loosing butter like that?
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🚀🔥 ¡ATENCIÓN, SCOLINARS! 🔥🚀
🍳¿Dudas con una técnica? ¿Buscas el curso perfecto? ¿Necesitas un consejo de último minuto? Scooly AI es tu nuevo sous-chef digital 🧑🍳✨ Disponible 24/7 para responder preguntas, guiarte y ayudarte a sacarle el máximo jugo a Scoolinary.
💡 Rápido, confiable y siempre listo para darte la mejor información…
¿Ya usaste Scooly?
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
The smell of moussaka filled the apartment, warm and rich, promising a moment of respite. Weary steps grew lighter upon entering the kitchen, where plates were already waiting and wine was slowly being poured into glasses.
There was no need for unnecessary words—the sound of a spoon cutting through the layers was enough. The first bite, the one…
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Stagier
Hoy os comparto algunas de mis creaciones antiguas con chocolate. Espero que os gusten
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Edgar Galera posted an update a year ago
a year ago (edited)
Sopa de patata
Un plato muy contundente pero a la vez sencillo.
Con una base de patata, cebolla, y caldo de pollo, acompañado de crutones de pan, crema agria, panceta y queso cheddar.
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Sous Chef
#PlatingChallenge
Voy a titular este entrante ” armonía de sabor sobre negro”
Sobre base de lechuga de roble , naranja, queso azul y anchoa , un falso caviar de naranja, hecho con agar agar para dar un toque elegante, acompañado también de un aire de naranja.
La emulsión es simple, con el aceite de las anchoas, jugo de naranja y listo.
Espero que…
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Edgar Galera posted an update a year ago
a year ago (edited)
Mi primera fideuá 🙂
No encontré los fideos recomendados… Éstos son llamados “Capellini”. Son como Spaguetti pero más finos. El sabor es exquisito pero por imagen/estética no parece fideuá.
A seguir entrenando 🙂
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Con el atracón de galletas que llevo desde el viernes… ¡y aún quedan! hoy para cenar, hemos preparado estos sencillos, ligeros y deliciosos berberechos al vapor. Si son buenos y frescos, no necesitan nada más que cocinarse al vapor (yo los hago con un poquito vino blanco), unos granos de pimienta y laurel.
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Joaquin Tejero Colvee posted an update a year ago
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HuiChu Chiang posted an update a year ago
a year ago (edited)
Hazelnut Pecan Chocolate Cookies
My family and friends all like this cookie!
from “Afternoon Tea Pastry” classes
#COOKIECHALLENGE
amuture
main ingredients: chocolate, brown sugar, hazelnut praline, toasted pecans
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Hind Hasnaoui posted an update a year ago
#Cookie Challenge
Amateur
Aquí mi Cookie de Avena Rellena de Manzana Caramelizada
La base la hice con harina de arroz y copos de avena. En cuanto a la manzana, la he caramelizado con canela, muy poquito de azúcar moreno y nada de mantequilla. Ha salido muy esponjosa y con un toque a canela espectacular.
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Paula Hanna posted an update a year ago
And in the interest of celebrating our mess-ups too, these are the ones I filled with a salted rum caramel and toasted pecans. Same batch of dough but unfortunately they loosened in the oven and the filling seeped out, probably due to the sticky nature of the caramel. I guess the universe didn’t want me to make too adult a…
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