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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
💥 New course: Bagels 💥 Double baking, firm dough, clean cut. This bread doesn’t forgive shortcuts.
Learn to master the technique behind the authentic artisan bagel and take your bakery to another level.
🥯 Precision, structure and flavor in every bite.
Level:
Scoolinary Team
💥 Nuevo curso: Bagels 💥 Cocción doble, masa firme, corte limpio. Este pan no perdona atajos.
Aprende a dominar la técnica detrás del auténtico bagel artesanal y lleva tu panadería a otro nivel.
🥯 Precisión, estructura y sabor en cada mordida.
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Cod brandade and caramelized piquillo peppers cream
The base of piquillo peppers has garlic chips and brown sugar, then crushed in the turmix.
The brandade also contains garlic confit, oil and a splash of milk, all emulsified in the turmix.
To decorate some caviar roe, small corals made with flour, water, sunflower oil and chopped parsley
Level:
Executive Chef
Brandada de bacalao y crema de piquillos caramelizados
La base de piquillos lleva chips de ajos y azúcar moreno, después triturado en el turmix.
La brandada, lleva también ajo confitado, aceite, y un chorrito de leche, todo emulsionar en turmix.
Para decorar unas huevas de caviar, unos corales pequeñitos hechos con harina, agua, y aceite de…
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Elena Pintado Paredes posted an update a year ago
With this heat, cold desserts are very tempting. I bring you a stracciatella and chocolate mousse with a butter and almond cookie base.
@antojosdeelena
Con este calor apetecen mucho postres fríos. Os traigo una mousse de stracciatella y chocolate con una base de galleta de mantequilla y almendra.
@antojosdeelena
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
I have a small space in the garden, separate from the lawn, where I put a small arugula plant last year. Not only has it spread, but it is wild!
So now I eat arugula daily in a thousand and one ways. Every day, mid-morning, I have a delicious cheese spread, walnuts and arugula sandwich. I invite you to try this combination.
However, it has…
Level:
Executive Chef
Tengo en el jardín un espacio pequeñito separado del céspdd donde puse el año pasado una plantita de rúcula. No solo se ha extendido, sino que ¡está salvaje!
Así que ahora como rúcula a diaro de mil y una formas. A media mañana, cada día, tomo un sándwich de queso de untar , nueces y rúcula delicioso. Os invito a probar esta…
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Maloles Muñoz to Sussan Estela Olaya and Sol Damiani a year ago
a year ago (edited)
Level:
Executive Chef
Summer Dream
#IceCreamChallenge
Amateur profile
Level:
Executive Chef
Sueño de Verano
#IceCreamChallenge
Perfil amateur
Llevo unos dias desaparecida y necesitaba un poco de tiempo para respirar. Hoy por fin, he podido dedicarme el día y este ha sido el resultado con ola de calor incluida.
Con la base del Fiordilatte, uno de los primeros helados que hice del curso Helados Artesanos Italianos del maestro Sergio Dondoli…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Santa Fina Cream 2.0
#IceCreamChallenge
Amateur profile
I told you days ago when I uploaded the process, this ice cream is a mortal sin. From the Sergio Dondoli Italian Artisan Ice Cream course. The Santa fina cream is one of those ice creams that leave you wanting to repeat and repeat…
I made some pine nuts that together with other…
Level:
Executive Chef
Crema de Santa Fina 2.0
#IceCreamChallenge
Perfil amateur
Os lo dije hace dias cuando subí el proceso, este helado es un pecado mortal. Del curso Helados Artesanos Italianos Sergio Dondoli. La crema de Santa fina es uno de esos helados que te dejan con ganas de repetir y repetir..
Hice unos piñones garrapiñados que junto a otros al natural se van…
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Hulk Ice Cream
Vegan peach, spirulina, mint and rum ice cream.
Version of the mango, coconut and spirulina ice cream recipe from Máximo Cabrera’s Vegan Ice Cream Course.
It is a sorbet type ice cream and very fresh in flavor due to the mint.
It has peach, coconut oil, spirulina, filtered water, rum and agave syrup.
At first I did not add…
Level:
Sous Chef
Helado de Hulk
Helado Vegano de melocotón,espirulina,menta y ron.
Version de la receta de helado de mango ,coco y espirulina del Curso de Helados Veganos de Máximo Cabrera.
Es un helado tipo sorbete y muy fresco en sabor debido a la menta.
Lleva melocotón, aceite de coco, espirulina, agua filtrada, ron y sirope de ágave.
Al principio no le añadí el…
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Betza Medina posted an update a year ago
a year ago (edited)
And to close today, my husband had a craving for fish sticks. It’s a very simple dish, but inspired by chef Tobie Puttock’s basic plating course, here is my proposal to elevate the fish sticks, presented on a bed of mashed potatoes with cheese and nutmeg
Y para cerrar hoy, a mi esposo se le antojaron palitos de pescado. Es un platillo muy sencillo, pero inspirada en el curso fundamentos del emplatado del chef Tobie Puttock, aquí presento mi propuesta para elevar los palitos de pescado con mayonesa de sriracha, sobre una cama de puré de papa con queso y nuez moscada
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Whispers of the Wild – Forest Fruit Yogurt Dream
#IceCreamChallenge
Profile: Amateur
Description:
A forest breeze captured in a spoon… Whispers of the Wild is a no-churn ice cream that blends the creamy comfort of Greek yogurt and whipped cream with the bold spirit of wild berries: raspberries, blackberries, blueberries, and aronia. A splash of…
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Betza Medina posted an update a year ago
Today the rains and cool weather in Mexico made us crave leek and potato soup, a classic that goes straight to the soul.
Hoy las lluvias y el clima fresco en México, hizo que se nos antojara una sopa de puerro y papa, un clásico que va directo al alma.
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Mercedes Delgado de Miguel posted an update a year ago
a year ago (edited)
Level:
Sous Chef
Vegan Babka from the Vegan Pastry Basics Course with Red Fruit Sauce from Máximo Cabrera’s Vegan Ice Cream Course.
At first the idea was to make the Chocolate Babka, but I ran out of cocoa and used a red fruit sauce that I made to accompany an experiment of blackberry ice cream, which did not come out (it was not rich in flavor and had a…
Level:
Sous Chef
Babka Vegano del Curso de Bases de la Pastelería Vegana con Salsa de frutos rojos del Curso de Helados Veganos de Máximo Cabrera.
En principio la idea era hacer el Babka de Chocolate, pero me quedé sin cacao y utilicé una salsa de frutos rojo que hice para acompañar un experimento de helado de mora, que no salió ( no quedó rico de sabor y…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
I’ve been wanting to make Juliana Lopez May’s Apricot Hidden Cake for days, until finally today I’ve been able to make it. We have already tasted it and it is spectacular taste that contrast between acid and sweet makes it even more incredible. I have presented it with a vanilla ice cream that I have made, without an ice cream maker because I…
Level:
Sous Chef
Llevo dias queriendo hacer la Torta escondida de damascos de Juliana Lopez May , hasta que por fin hoy he podido hacerla. Ya la hemos probado y es espectacular el sabor ese contraste entre lo acido y lo dulce lo hace mas increible aun. Lo he presentado con un helado de vainilla que he hecho, sin maquina para hacer helados porque no tengo soy…
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Carolina Alvarez Santín posted an update a year ago
#icecreamchallenge
Title: Run, it’s melting!
Elaborations:
-Hazelnut ice cream, to make it I crushed the hazelnuts until I had a cream (which by itself is already delicious). I took the ice cream base from the Italian ice cream course.
-Sour baked apple with a pinch of cinnamon. To counteract the sweetness of the ice cream. Inspiration:…
#icecreamchallenge
Titulo: ¡Corre, que se derrite!
Elaboraciones:
-Helado de avellana, para hacerla trituré las avellanas hasta tener una crema (qué por sí sola ya está de vicio). La base del helado la he sacado del curso de helados italianos.
-Manzana ácida asada con una pizca de canela. Para contrarrestar el dulce del helado. Inspiración:…
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Mandie Lowe posted an update a year ago
Sticky toffee pudding ice cream
#icecreamchallenge
My husband is British, so we enjoy the English classic, sticky toffee pudding, in the winter months. I decided to turn it into an ice cream, so that we can also enjoy it during the summer.
Vanilla ice cream base, egg-free Philadelphia style
Date sponge cake pieces mixed in
Sticky toffee (date)…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Crunch Me If You Can – Chocolate & Peanut Butter Ice Cream Smash
#IceCreamChallenge
Profile: Amateur
Description:
Crunch Me If You Can is a bold no-churn ice cream that delivers intense flavor and texture in every bite. Made with whipped cream, cocoa powder, melted peanut butter, and sweetened condensed milk, this dessert is rich, creamy, and deeply…
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