-
jacobkenig posted an update a year ago
Lana Mihajlović, Ksenia Vadaturskaia and reyli533 Comments- View more comments
-
רות בביוף posted an update a year ago
a year 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…
- View more comments
-
Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
🌟 Job offers in Japanese cuisine in Alicante 🌟
AR HOTELS & RESORTS shares professional opportunities for its Japanese restaurant AMAS, which opens this weekend, and for its next project, the ONAMI restaurant. Both spaces will be located at Hotel Diamante Beach 4*S, in Calpe (Alicante).
👉 The restaurants are led by the Japanese cuisine expert…
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…
Translated from Spanish -
Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Baked potato cannelloni, stuffed with blood sausage from Sotopalacios ( Burgos)
I had a hard time handling the potato for the cannelloni (some advice)
I cut the potato with a mandolin and put it in water for a while, but it was still a bit stiff.
And it all started because I had some leftover blood sausage.
The base is a creamy piquillo…
Level:
Executive 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…
Translated from Spanish- View more comments
-
burcusayar posted an update a year 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…
- View more comments
-
Viv Williamson posted an update a year 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…
- View more comments
-
Betza Medina posted an update a year ago
Here is one of my husband’s favorite dishes, baked potatoes, with ham and fresh spinach, and as a final touch, it has fried spinach on top. It is simple but very tasty.
Les presento uno de los platillos favoritos de mi esposo, papas al horno, con jamón y espinaca fresca , y como toque final, tiene espinacas fritas por encima. Es sencillo pero muy sabroso.
Translated from Spanish- View more comments
-
Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
My new dishes are pure art. A few weeks ago I told you that the dish where I presented one of my recipes was handmade by an artisan from Jaén. Her name is Ana Ropa and besides being a magnificent artist she is a first cousin of mine. She lives in Torremolinos (Málaga). At the moment she only attends via whasapp or directly from her exhibitions…
Level:
Executive Chef
Mis nuevos platos son puro arte. Hace unas semanas os comentaba que el plato donde presenté una de mis recetas era hecho a mano por una artesana jienense. Se llama Ana Ropa y además de ser una magnifica artista es prima hermana mía. Vive en Torremolinos ( Málaga). De momento sólo atiende via whasapp ó directamente desde sus exposiciones…
Translated from Spanish- View more comments
-
Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Spaghetti with pesto
A very useful dish when you are short of time.
The basil is from my garden
Level:
Executive Chef
Espaguetis al pesto
Un plato muy socorrido cuando tienes poco tiempo.
La albahaca es de mi jardín
Translated from Spanish- View more comments
-
Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
#BachourChallenge
Brioche Saint Tropezienne with mango. Recipe included in the course ‘Croissants and pastries’ by Antonio Bachour
Profile: amateur
The brioche dough turned out perfect and the mango pastry cream with very good flavor and body. It came out much better than I expected, with a delicate flavor and very fluffy. The biggest…
Level:
Executive Chef
#BachourChallenge
Brioche Saint Tropezienne de mango. Receta incluida en el curso ‘Croissants y bollería’ de Antonio Bachour
Perfil: amateur
La masa del brioche quedó perfecta y la crema pastelera de mango con muy buen sabor y cuerpo. Salió mucho mejor de lo que yo esperaba, con un sabor delicado y muy esponjoso. El mayor desafío estuvo donde…
Translated from Spanish- View more comments
-
Giselle Sodo posted an update a year ago
a year ago (edited)
#BachourChallengers. Pain aú chocolat / Plain and Stuffed Croissant / Croissant with brownie
Susy Bread
#BachourChallengers. Pain aú chocolat / Croissant Simple y Relleno. / Croissant con brownie
Pan Susy
Translated from Spanish- View more comments
-
Nadia sarah Benali posted an update a year ago
a year ago (edited)
Tajin hlou Algeria dish
- View more comments
-
Level:
Scoolinary Team
👨🍳Hoy hosted David Rickett ‘s masterclass for the winners of the #PlatingChallenge. Beatriz Torija @beatriztorijagmail-com and chef Massimo Orlando @massimo-orlando took first-hand advantage of this enriching conversation(Emilio @emiliodalmaugmail-com, one of the winners, was unable to attend and gave his place to another great contestant).
Level:
Scoolinary Team
👨🍳Hoy se celebró la masterclass de David Rickett para los ganadores del #PlatingChallenge. Beatriz Torija @beatriztorijagmail-com y el chef Massimo Orlando @massimo-orlando aprovecharon de primera mano esta conversación tan enriquecedora. (Emilio @emiliodalmaugmail-com , uno de los ganadores, no pudo asistir y cedió su lugar a otro gran…
Translated from Spanish- View more comments
-
Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
In process, what will it be for?
Level:
Sous Chef
En proceso , ¿ para qué será?
Translated from Spanish- View more comments
-
Gede Indra Saputra posted an update a year ago
Favorit Pink Donut
- View more comments
- Load More
