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stella gagliano posted an update a year ago
Holaaa here I am coming back because they called me … ha ha. This year I had a very complicated hand operation and I’m getting back to work !!!! I leave you a preparation that I loved to make from the CROISSANT AND BOLLETIA course, SECOND COLLECTION for the #BachourChallenge
It’s about the “Rocher croissant rolls”…
I wanted to do…
Holaaa acá estoy volviendo porque me llamaron…ja ja. Este año tuve una operación en la mano muy complicada y estoy volviendo a las andadas !!! Les dejo una preparación que me encantó hacer del curso de CROISSANT Y BOLLETIA ,SEGUNDA COLECCION para el #BachourChallenge
Se trata de los “rollos de croissant Rocher”..
Quise hacer todo exactamente…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
I guess you already know this little digital scale but if there is still someone around here who does not know about it, I will tell you that it became an indispensable utensil in my kitchen. I’ve had it for a while now and I’m delighted with it. It is accurate, weighs from 0.1 gram and is stored like a normal spoon taking up little space.…
Level:
Executive Chef
Supongo que ya conocéis esta pequeña báscula digital pero si aún hay alguien por aquí que no sepa de ella, os diré que se convirtió en utensilio indispensable en mi cocina. Hace tiempo que la tengo y estoy encantada con ella. Es precisa, pesa desde 0,1 gramo y se guarda como una cuchara normal ocupando apenas espacio. Estos días que…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
As Sussan says that lilac is his favorite color, I dedicate to him this dish between lilac and purple, of red cabbage au gratin. I made it recently, because I had a lot of red cabbage that I bought for a challenge, but very little was needed, and so I gave it more uses
Level:
Executive Chef
Como Sussan dice que el lila es su color favorito, le dedico este plato entre lila y morado, de lombarda gratinada. Lo hice hace poco, porque tenía mucha lombarda que compré para un reto, pero se necesitaba muy poquita, y así le dí más usos
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
A little while ago I told you that I wanted to plant strawberries so I am going to show you how they are doing, I also have cherry tomatoes, a blueberry, a raspberry, I am going to show you the flower of the zucchini plant that I am growing.
Level:
Sous Chef
Hace un poco os conte que queria sembrar fresas pues os voy a enseñar como van, tambien tengo tomates cherrys, un arandano, un frambueso, os voy a enseñar la flor de la planta del calabacin que tengo cultivando.
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Tonight we tried some rucula that I had planted, I made a salad with the rucula, tomato and mozzarella, and with the basil that I have I also decided to make a basil oil for the salad.
Level:
Sous Chef
Esta noche hemos probado un poco de rucula que tenia sembrada, he hecho una ensalada con la rucula, tomate y mozzarella, y con la albahaca que tengo tambien he decidio hacer un aceite de albahaca para la ensalada.
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Michelle Rodríguez posted an update a year ago
I am a pastry chef and I have my own pastry shop/bakery/cafe in the city where I was born. I have studied both in institutions and online platforms although I consider myself a lover of education and that one should never stop because everything keeps moving forward. Here I share with you one of my creations for a client. I wish to continue…
Les comparto que soy chef pastelera y tengo mi propio local de pastelería/panaderia/café en la ciudad que nací. He estudiado tanto presencialmente en instituciones y plataformas por internet aunque me considero amante de la educación y que nunca uno debe detenerse ya que todo sigue avanzando. Aquí les comparto una de mis creaciones para un…
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Ekaterina Shirokova posted an update a year ago
🥒✨ Green creativity to the plate ✨🥒.
In my constant search for fresh inspiration for signature cuisine, I’m exploring the creative salads course with Juliana Lopez May at Scoolinary. This zucchini carpaccio is just a taste of the power of simple ingredients when worked with sensitivity and vision.
From Noa Lounge Gourmet and my personal project…
🥒✨ Creatividad verde al plato ✨🥒
En mi búsqueda constante de inspiración fresca para la cocina de autor, estoy explorando el curso de ensaladas creativas con Juliana López May en Scoolinary. Este carpaccio de calabacín es apenas una muestra del poder que tienen los ingredientes simples cuando se trabajan con sensibilidad y visión.
Desde Noa…
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Well, here I have part of my cherrys, waiting to mature and grow a little more, I discovered them a few days ago, since they were covered by a huge nasturtium that I have, the sun did not give them because it covered them and now the sun greets them from the morning
Level:
Executive Chef
Pues aquí tengo parte de mis cherrys, esperando madurar y crecer un poquito más, los descubrí hace unos días, ya que los tapaba una enorme capuchina que tengo, no les daba el sol porque les tapaba y ahora ya el sol les saluda desde la mañana
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Thanks to @juanmanuelherrera I made these great recipes, with a touch of my region and respecting the great Argentine pastry…
Sandwich Alfajor
Alfajor of cuca cookie with arequipe
Alfajor of pecan nut
Gracias a @juanmanuelherrera elabore estás gran recetas, con un toque de mi región y respetando la gran pastelería argentina..
Alfajor de bocadillo
Alfajor de galleta cuca con arequipe
Alfajor de nuez pecan
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angieq327 posted an update a year ago
Scones with Mascarpone and Blueberry. Afternoon Tea. The most challenging part of this recipe for me was to get the scones just right in rolling and cutting them in just the right measurement. I am an amateur but I so want to learn. I love to bake and learn new techniques and methods. #BachourChallenge
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EDGARDO ABORDE posted an update a year ago
✔️#bachourchallenge
✔️Pain Suisse
✔️Croissants and Viennoiserie Course Second Collection
✔️professional
✔️the challenge making this recipe for me is perfecting cross lamination .
Pro Tip👍 Cooling this pastry on a wire rack with good airflow will maintain the crispness.
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EDGARDO ABORDE posted an update a year ago
#bachourchallenge
✅Pain Au chocolate
✅ Croissant and Viennoiserie Course
✅Professional
✅the challenge making this recipe is Achieving clean, even lamination and distinct layers.
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gabriellandaeta2 posted an update a year ago
I confess that I had not baked profiteroles for about 1000 years, but today it is clear to me that what is well learned is never forgotten. Thanks to scoolinary I keep myself in shape by practicing basic techniques.
Les confieso que tenía como 1000 años que no hacía profiteroles, pero hoy me quedo claro que lo que bien se aprende nunca se olvida. Gracias a scoolinary me mantengo en forma practicando técnicas básicas.
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Mathias Quintas posted an update a year ago
Salmon, yellow chili and ginger ceviche, with a green oil of mint and basil that gives it an incredible freshness and aroma.
Ceviche de salmón, ají amarillo y jengibre, con un aceite verde de menta y albahaca que le aporta una frescura y aroma increíble.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Arugula, Goat Cheese, Pears and Caramelized Pistachios Salad
In the course it has blue cheese and caramelized hazelnuts but I didn’t have any so I put goat cheese, caramelized pistachios, also a mix of dried fruits, raisins, blackberry salt and orange powder. Dehydrated pear to give it the final touch.
We ate it today and loved it.…
Level:
Executive Chef
Ensalada de Rúcula, Queso de Cabra, Peras y Pistachos Caramelizados
En el curso lleva queso azul y avellanas garrapiñadas pero no tenia y he puesto queso de cabra, pistachos caramelizados, también un mix de frutos secos uvas pasas, sal de moras y polvo de naranja. Pera deshidratada para darle el toque final.
La hemos comido hoy y nos ha…
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