-
Fabián Leonardo Rodríguez Andrade posted an update a year ago
From the course of chessecakes , I have learned a lot and I have a small bakery where my customers have really liked this new product , very happy with the results 🍰💜🧑🏽🍳
Del curso de chessecakes , eh aprendido mucho y tengo una pequeña pastelería donde a mis clientes les ah gustado mucho este nuevo producto , muy contento con los resultados 🍰💜🧑🏽🍳
Translated from Spanish
Ksenia Vadaturskaia, Kim pho and 5 others3 Comments- View more comments
-
Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Here I leave the result of my cake was very good creamy and soft inside we liked it very much.
Level:
Sous Chef
Aqui os dejo el resultado de mi tarta estaba buenisima cremosa y suave por dentro nos ha gustado mucho.
Translated from Spanish- View more comments
-
Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Vegan Chocolate Cake
As a topping it has a 72% dark chocolate cream and as decoration some mini tablets painted with golden metallic coloring.
I had the recipe for this sponge cake for some time, but I had not yet put it into practice.
I was surprised by the result and, at home, we all loved it.
Level:
Sous Chef
Bizcocho de Chocolate Vegano
Como cobertura lleva una crema de chocolate negro del 72% y como decoración unas mini tabletas pintadascon colorante metalizado dorado.
La receta de este bizcocho la tenía de hace tiempo,pero todavía no la había puesto en práctica.
Me ha sorprendido el resultado y, en casa, nos ha encantado a todos.
Translated from Spanish- View more comments
-
Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🔔 Reminder 🔔
At Scoolinary we value the authentic work, the real process and the commitment that defines each chef who is part of this Community.
For this reason, we remind that the use of images generated or altered by artificial intelligence, whether partial (backgrounds, added elements) or total, is not allowed. Our goal is to continue…Level:
Scoolinary Team
🔔 Recordatorio 🔔
En Scoolinary valoramos el trabajo auténtico, el proceso real y el compromiso que define a cada chef que forma parte de esta Comunidad.
Por eso, recordamos que no está permitido el uso de imágenes generadas o alteradas por inteligencia artificial, ya sea parcial (fondos, elementos añadidos) o total. Nuestro objetivo es seguir…Translated from Spanish -
gabriellandaeta2 posted an update a year ago
a year ago (edited)
Mini eclairs, a classic of French cuisine, this dough is a blessing, with good technique you get these impressive results.
Mini eclairs, un clásico de la cocina francesa, está masa es una bendición, con buena técnica se consiguen estos impresionantes resultados.
Translated from Spanish- View more comments
-
Abdallah Albasha posted an update a year ago
a year ago (edited)
#BachourChallenge – My Croissant Odyssey Continues!
Classic Croissant , Pain u Choclate and Pain Sussie
Thrilled to be participating in this challenge again, diving even deeper into the art of croissants and their exquisite variations! I’m meticulously following Chef Antonio Bachour’s brilliant Croissants and Viennoiserie first and second…
- View more comments
-
Abdallah Albasha posted an update a year ago
a year ago (edited)
#BachourChallenge
My First Challenge Entry!
Today, I’m diving into the world of Pain au Chocolat and Bi-Color Croissants, straight from Chef Antonio Bachour’s incredible course, Croissants and Viennoiserie.
The true challenge lies in mastering hand lamination and keeping the butter and dough at the ideal temperature to ensure those…
- View more comments
-
stella gagliano posted an update a year ago
a year ago (edited)
#BachourChallenge
My first attempt at a bun from the pastry and croissant course second collection. I didn’t get to take a picture
I love me!!!!
The challenge was to achieve the perfect lamination on the surface as in the Swiss bread
Now I made them again with the bi-color
Tomorrow I will bake and show you…
I became a fan of laminates
#BachourChallenge
Mi primer intento de moño del curso de bollería y croissant segunda colección. N llegué a sacar fotoo
Me encanto!!!!
El desafío era lograr el laminado perfecto en la superficie como en el pan suizo
Ahora las volví a hacer con el bi-color
Mañana horneo y muestro…
Me volví fanática de los laminados
0:06
Translated from Spanish- View more comments
-
Maloles Muñoz to Beatriz Torija a year ago
a year ago (edited)
Level:
Executive Chef
Thanks to Beatriz @beatriztorijagmail-com I got to know the recipe for pickled walnuts from Robert Ruiz Moreno’s Introduction to Pickles course.
I told her that I was going to make them and she encouraged me so I could see the evolution and results. To see how they behave in different areas, if the climate affects the result or not. We have…
Level:
Executive Chef
Gracias a Beatriz @beatriztorijagmail-com conocí la receta de las nueces encurtidas del curso Introducción a los Encurtidos de Robert Ruiz Moreno.
Le comenté que las iba a hacer y ella me animó para así poder ir viendo evolución y resultados. Haber cómo se comportan en diferentes zonas, si el clima afecta al resultado ó no. Tenemos al menos…
Translated from Spanish- View more comments
-
Beatriz Torija posted an update a year ago
Level:
Executive Chef
There are days when my body asks for pasta, carbonara is my favorite on those days. I don’t know why, I don’t know if it’s my brain asking for energy or what, but it happens to me. Even if I had initially planned to do something else, suddenly, the need for pasta is imperious. Does it happen to you?
Speaking of pasta, don’t miss…
Level:
Executive Chef
Hay días en que el cuerpo me pide pasta, la carbonara es mi favorita esos días. No sé el motivo, no sé si será el cerebro pidiendo energía o qué, pero me ocurre. Aunque tuviera inicialmente pensado hacer otra cosa, de repente, la necesidad de pasta es imperiosa. ¿Os pasa?
A proposito de pasta, no os perdáis el curso de Recetas clásicas de pasta…
Translated from Spanish- View more comments
-
Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
After a busy day without stopping all day, as tomorrow is my birthday I decided to treat myself to a cake. So I got down to work and I made the San Sebastian cake by Elena Adell, tomorrow I’ll tell you how it turned out,
Level:
Sous Chef
Despues de un dia ajetreado sin parar en todo el dia, como mañana es mi cumpleaños decidi autoregalarme una tarta. Asi que me he puesto manos a la obra y he hecho la tarta de San Sebastian de Elena Adell, mañana os pongo como quedo,
Translated from Spanish- View more comments
-
Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Here I leave a photo of the roast chicken croquettes with curry that I made which I did not show you the final result.
Level:
Sous Chef
Por aqui os dejo una foto de las croquetas de pollo asado con curry que hice la cual no os enseñe el resultado final.
Translated from Spanish- View more comments
-
Samantha Xia posted an update a year ago
Made a bechamel sauce and turn it into a cream gravy and made home biscuits
- View more comments
-
Fabio Beretta posted an update a year ago
a year ago (edited)
From Daniel Alvarez “gourmet pastries” course: braids!
Really like this shape, but I use my recipe of croissant dough.
see ya ✌🏻
- View more comments
-
Nadia sarah Benali posted an update a year ago
3D Desserts ine outside inside cream sponge cake. If you want the recipe, it’s a bit of a complicated technique
- View more comments
- Load More
