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abhishek Madan posted an update a year ago
Soft as a whisper, light as a cloud 🍰✨ Tried Dina Alsina Pérez’s take on the iconic Japanese cheesecake — delicate, jiggly, and impossibly airy. It melts before you even realize you took a bite.
Sol Damiani, Lana Mihajlović and 4 others3 Comments- View more comments
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abhishek Madan posted an update a year ago
Tiny in size, massive in flavor 🍒💚 Crafted Antonio Bachour’s pistachio cherry petits gâteaux — layers of nutty richness and vibrant fruit wrapped in a polished finish. A bite-sized symphony of texture, color, and precision.
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abhishek Madan posted an update a year ago
Zesty, bright, and unapologetically bold 🍊✨ Recreated Ophélie Barès’ grapefruit entremet — a stunning balance of sharp citrus and delicate textures. Every bite bursts with elegance and intention.
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abhishek Madan posted an update a year ago
A Black Forest like you’ve never seen before 🍒🌲 Followed Antonio Bachour’s vision to create this modern entremet — cherry, chocolate, cream, and technique all coming together in perfect harmony. A classic, reimagined with precision and soul.
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abhishek Madan posted an update a year ago
Stacked, drizzled, and destined to disappear 🍫✨ Built a mini tower of Philippe Salomon-style profiteroles and gave it a rich chocolate cascade — crisp choux, creamy centers, and just enough mess to make it irresistible.
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abhishek Madan posted an update a year ago
A pie that tells a story in every swirl and petal 🥧🌸 Inspired by the elegant artistry of Julie Jones, this bake was less about perfection and more about pouring love into every detail. Rustic, floral, and from the heart.
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abhishek Madan posted an update a year ago
When life gives you lemons… turn them into edible art 🍋✨ Tried my hand at Damien Wager’s lifelike lemon, and it’s hard to believe it’s not real fruit. Crisp lines, citrus shine, and that signature tang hiding beneath a perfect shell.
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abhishek Madan posted an update a year ago
This one’s nuts — literally and illusionally 🌰✨ Crafted Damien Wager’s iconic hazelnut, and I’m still in awe of how pastry can mimic nature this beautifully. Every layer tells a story of texture, precision, and flavor.
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abhishek Madan posted an update a year ago
Brought this strawberry to life — no filters, just sugar, skill, and a whole lot of patience 🍓✨ Followed Damien Wager’s recipe to the dot, and the result? A dessert that looks like a fruit but tastes like pure pastry magic.
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abhishek Madan posted an update a year ago
I made this lifelike green apple using Damien Wager’s (Apple cider) class. I was stoked after making it.
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Gabriela Saenz posted an update a year ago
My version of Ignacio Barrios’ delicious vegetable demi glace!
Mi versión del exquisito demi glace de vegetales de Ignacio Barrios!
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
These days, with the plating challenge, I have not had time to get with these photos to share, but, as a promise is a debt, here I share with you the photo of the torrijas I made. This batch was to take a few to my mother. Until just three years ago, I didn’t make torrijas, I would go to her house and leave loaded with a tupper full. And now…
Level:
Executive Chef
Estos días, con el reto del emplatado, no he tenido tiempo de ponerme con estas fotos para compartir, pero, como lo prometido es deuda, aquí os comparto la foto de las torrijas que hice. Esta tanda fue para llevarle a mi madre unas pocas. Hasta hace apenas tres años, yo no hacía torrijas, iba a su casa y salía cargada de alli con un tupper…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Risotto al Bosco with Hazelnut Crunch & Aged Parmesan Fondue
In the embrace of dusk, where the forest retreats to listen to its own breath, this dish is born. Creamy risotto, prepared with a care measured in heartbeats, absorbs every note of the earthy essence of mushrooms — as if nature itself whispered the recipe directly into the pot.
Crisp,…
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Canapés of suckling lamb.
It is made at low temperature and then shredded with two forks.
I put liquid smoke and red onion and reduction of its juice.
A way to take advantage of leftovers
Level:
Executive Chef
Canapés de cordero lechal.
Esta hecho a baja temperatura y luego desmenuzado con dos tenedores.
Le puse humo líquido y cebolla morada y reducción de su jugo.
Una manera de aprovechar las sobras
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David García Agüera posted an update a year ago
Título:
👉 Fabada de judiones – intentando afinar la técnicaTexto:
Os comparto una fabada que he ido puliendo con tiempo y cabeza.
La idea es mantener una legumbre entera, melosa y con ese punto de potencia que esperamos de un buen compango asturiano.🔸 Judiones cocidos con mimo, empezando con agua bien fría (en mi caso incluso añado hielo al…
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