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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Cheesecake
Petits Gâteaux Second Collection
#BachourChallenge
Profile : Amateur
I chose this recipe because I thought it was genius to simulate a Camembert cheese. Plus the presentation with that little box made me fall in love from minute one😍. It’s been a while since I took out my brushes and it seemed like a perfect occasion to do so.
The…
Level:
Executive Chef
Cheesecake
Petits Gâteaux Segunda Colección
#BachourChallenge
Perfil : Amateur
Elegí esta receta porque me pareció una genialidad simular un queso Camembert. Además la presentación con esa cajita me enamoró desde el minuto uno😍. Hacia tiempo que no sacaba mis pinceles y era una ocasión perfecta para ello.
Lo más desafiante han sido varias…
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Mercedes Delgado de Miguel, Sol Damiani and 9 others26 Comments- View more comments
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Alejandro Giraldo posted an update a year ago
Salmon, creamy potato, sautéed zetas and roasted oranges.
Salmón, cremoso de papa, Zetas salteadas y naranjas asadas.
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Perla Marcos Saravia posted an update a year ago
Horrible experiencia, deje de usar la plataforma por el mal contenido, ahora veo en mi tarjeta de crédito que me cobraron otros tres meses de algo que no sirve para nada, un robo y no hay manera de recuperar el dinero, no pierdan el tiempo ni dinero aqui
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Alejandra Ortigoza posted an update a year ago
Carpaccio 🌱 by Juliana López May with my modifications due to lack of some materials but it tastes great 👌.
Carpaccio 🌱 de Juliana López May con mis modificaciones por falta de algunos materiales pero sabe muy bien 👌
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Ira Kumar posted an update a year ago
a year ago (edited)
Classic Chocolate Chip Cookies
I made the classic chocolate chip cookies from Chef Anna Gordon’s ‘American Cookies’ course, and they turned out beautifully. Soft and chewy on the inside with a perfectly crisp exterior.
While I personally found them a bit on the sweet side (even after reducing the sugar slightly, as I usually do) they were…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🎯 Your goal? To make your dish look like Bachour’s
If you’re participating in the #BachourChallenge, your mission is clear:
👉 Recreate a Bachour recipe as best you can and have your final photo look as close as possible to the chef’s original on our platform.
🖼️ Tips to achieve a spectacular photo:- Take a good look at the original photos from the…
Level:
Scoolinary Team
🎯 ¿Tu meta? Que tu plato se vea como el de Bachour
Si estás participando en el #BachourChallenge, tu misión está clara:
👉 Recrear una receta de Bachour lo mejor posible y que tu foto final se parezca al máximo a la original del chef en nuestra plataforma.
🖼️ Tips para lograr una foto espectacular:- Mira bien las fotos originales del curso:…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
💥 New Course: Popular Japanese Cuisine 💥 Chef Naoyuki Haginoya redefines what excellence means: Japanese cuisine with roots and heart, without unnecessary solemnities.
Because even Michelin stars know that technique flourishes when the attitude is open and curious.🥢 A Course for those who understand that precision can also be an act of joy.
– …
Level:
Scoolinary Team
💥 Nuevo curso: Cocina Japonesa Popular 💥 Chef Naoyuki Haginoya redefine lo que significa excelencia: la cocina japonesa de raíces y corazón, sin solemnidades innecesarias.
Porque incluso las estrellas Michelin saben que la técnica florece cuando la actitud es abierta y curiosa.🥢 Un Curso para quienes entienden que la…
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Nadia sarah Benali posted an update a year ago
Saint-Sébastien
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EDGARDO ABORDE posted an update a year ago
Bicolor Croissants filled with mascarpone strawberry cream
✅ Croissants and Viennoiserie course
✅ profile —professional
✅the challenge making this recipe for me is the getting the right temperature of butter and the dough, the folding and resting time.
#bachourchallenge
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
And I took out the brushes again …Because if you have to make a replica, you do 🥰.
I edit photos and I’ll be back 😉
Process #BachourChallenge
Level:
Executive Chef
Y volví a sacar los pinceles …Porque si hay que hacer una replica, se hace 🥰
Edito fotos y vuelvo 😉
Procesos #BachourChallenge
0:18
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Sorry, because the photo is not very good… I took it this way, a bit quickly, with the dish already on the table
😅 It’s grilled wild asparagus with a honey vinaigrette and a little grated Parmesan on top. Simple, quick and delicious!
Level:
Executive Chef
Perdón, porque la foto no es muy buena… la he hecho así, un poco rápido, con el plato ya en la mesa
😅 Son unos espárragos trigueros hechos a la plancha, con una vinagreta de miel y un poco de parmesano rallado por encima. Sencillo, rápido y ¡delicioso!
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Anna Luisa Vingiani posted an update a year ago
a year ago (edited)
#BachourChallenge
Black Forest from Entremets and tarts
The most difficult part of this cake is the decoration, but it was a satisfaction to see it finished 😊
#BachourChallenge
Black Forest from Entremets and tarts
The most difficult part of thic cake is the decoration, but it was a satisfaction to see it finished 😊
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stella gagliano posted an update a year ago
Today in Argentina (May 25th) we celebrate the first patriotic government…it is a very important date because it was the beginning of our way to freedom.
We usually eat typical food such as locro, asado, stews, etc…
In my case we choose to drink mate in the afternoon
Making pastelitos and torta fritas
The pastelitos are a puff pastry…
Hoy en argentina ( 25 de mayo ) se festeja el primer gobierno patrio..es una fecha muy importante ya que comenzaba nuestro camino hacia la libertad.
Acostumbramos comer comidas típicas como locro, asado, guisos
En mi caso optamos para el mate de la tarde
Hacer pastelitos y torta fritas
Los pastelitos son una masa de hojaldre rellenos con dulce…
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stella gagliano posted an update a year ago
#BachourChallenge
Two-colored croissant bun from the second collection of pastries and croissants course
Well…this time the difficulty was in wanting to take advantage of the dough to the maximum ..and that are the minimum cuts….
I LOVE THIS RECIPE !!!!
#BachourChallenge
Moño bicolor de croissant del curso bollería y croissants segunda colección
Bueno..está vez la dificultad estuvo en querer aprovechar la masa al máximo ..y que queden los mínimos recortes….
ME ENCANTAAAAA ESTA RECETA !!!!
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Mercedes Delgado de Miguel posted an update a year ago
a year ago (edited)
Level:
Sous Chef
Vegan Coca de San Juan
To take advantage of the soy milk I had left and the vegan vanilla custard, I tried this recipe I saw from La Gloria Vegana.
I flavored the dough with lemon zest, orange blossom water and candied orange.
One has the typical lattice with pastry cream, pearl sugar and bits of hazelnuts.
The other has a thin layer of…
Level:
Sous Chef
Coca de San Juan Vegana
Para aprovechar la leche de soja que me quedaba y la crema pastelera de vainilla vegana, probé esta receta que vi de La Gloria Vegana.
La masa la aromaticé con ralladura de limón,agua de azahar y naranja confitada.
Una lleva el enrejado típico con crema pastelera, azúcar perlado y trocitos de avellanas.
La otra lleva una…
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