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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
Kim pho, Maloles Muñoz and 3 others4 Comments- View more comments
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Nadia sarah Benali posted an update a year ago
appetizers
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🏆 Two winners. Two glories. #BachourChallenge 👨🍳Do you havewhat it takes to replicate the work of one of the best pastry chefs in the world? 👉 Join the challenge, and let your dish speak for you.
Level:
Scoolinary Team
🏆 Dos ganadores. Dos glorias. #BachourChallenge 👨🍳¿Tienes lo que hace falta para replicar la obra de uno de los mejores pasteleros del mundo? 👉 Súmate al reto, y deja que tu plato hable por ti.
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Nadia sarah Benali posted an update a year ago
It is an Algerian dessert, made with butter and almonds with orange water
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Nadia sarah Benali posted an update a year ago
my orange cake
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Nadia sarah Benali posted an update a year ago
my little cakes and chocolate biscuit, plus coconut inside
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Nadia sarah Benali posted an update a year ago
with almonds
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Nadia sarah Benali posted an update a year ago
with the madeleine recipe, I made my cake
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José Ignacio Molina posted an update a year ago
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
This is the craving we have prepared tonight: toasts with sobradada and fried quail eggs. What we like in my house to have a snack dinner! 😊
Level:
Executive Chef
Este es el antojo que hemos preparado esta noche: unas tostas con sobradada y huevos fritos de codorniz. ¡Lo que nos gusta en mi casa cenar de picoteo! 😊
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Lentil cream
A meal to make the most of it
It contains carrots, garlic, onion, zucchini and lentils, paprika, salt, oil.
A little bit of ham and fried bread crumbs to decorate
Level:
Executive Chef
Crema de lentejas
Una comida de aprovechamiento
Lleva zanahoria,ajos, cebolla, calabacin y las lentejas, pimentón de la vera, sal, aceite.
Un poquito de jamón y migas de pan frito para decorar
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Last weekend, we had the honor of hosting a family from southern Serbia, which turned into a wonderful cultural and culinary experience! The southern regions of our country are rich in unique culinary traditions, and I was especially happy to learn from aunt how to make authentic Baranica – an old-fashioned pie, something between a flatbread and…
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Ksenia Vadaturskaia posted an update a year ago
#BachourChallenge
Mango and Lemon Entremet, from the course ‘Entremets and Tarts’
The most challenging were the decoration elements
Professional
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
#Bachourchallenge
Scones with Mascarpone Cream and Blueberry Compote
Amateur
It is the first time I make scones and these are a delight.
I had the hardest time making a nice quenelle and waiting to take the photo to taste it as a whole.
Level:
Sous Chef
#Bachourchallenge
Scones con Crema de Mascarpone y Compota de Arándanos
Amateur
Es la primera vez que hago scones y éstos son toda una delicia.
Lo que más me ha costado es hacer una quenelle apañada y esperar a hacer la foto para catarlo en conjunto.
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stella gagliano posted an update a year ago
We continue with the #BachourChallenge
Now “Brioche” of the course of croissant and pastries, second collection.
They were delicious, beautiful and the aroma in the kitchen ….. do not know what it was … love the whole course
Now I’m finishing another one , the Tea pastry course.
Seguimos con el #BachourChallenge
Ahora “Brioche ” del curso de croissant y bollería ,segunda colección .
Quedaron riquísimos , bellos y el aroma en la cocina…..no saben lo que era …ame todo el curso
Ahora estoy terminando otro el de pastelería para el Té.
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