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Mattia La Venuta posted an update a year ago
Hello Chef, for the Bachoure croissant if you need 60gr of each do you have the measurements already?
Valentina Gurau, Sol Damiani and Orsolya Csernák2 Comments- View more comments
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Marbled vegan gugellhuf from Diana Kronenberg’s Vegan Pastry Basics Course.
I didn’t have the mold that is usually used for this recipe so I used a plumcake mold to test the recipe.
I have to find myself a nice mold to make this type of cake so that it looks better.
It is very good.
Level:
Sous Chef
Gugellhuf vegano marmoleado del Curso Bases de la Pastelería Vegana de Diana Kronenberg.
No tenía el molde que se suele utilizar para esta receta así que utilicé un molde de plumcake para probar la receta.
Tengo que buscarme un molde bonito para hacer este tipo de bizcochos para que luzca más.
Está muy bueno.
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Chef-snapback Ian Atton posted an update a year ago
Momo a gyoza dish that a Tibetan lama taught me years ago, simple vegetarian temple food, tasty, spicy and spicy, a delight as a starter
Momo un plato de gyozas que me enseñó hace años un lama tibetano, comida de templo simple vegetariano sabroso picante y especiado una delicia como entrada
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Emilio Dalmau posted an update a year ago
a year ago (edited)
Inspired by Pantene colors:
Very Peri dramatic purple Dessert:
Blueberries, raspberries, blackberries and blackberry in different textures and techniques: pannacota, sparkling sauce, jelly, sorbet, macaron, candies. I plated it on top of a painting that has the same range of colors to further enhance the visual effect. I’m joining…
Inspirado en Pantene colors:
Very Peri dramatic purple Dessert:
Arándanos, frambuesas, mora y mortiño en diferentes texturas y técnicas: Pannacota, salsa espumosa, gelatina, sorbet, macaron, candies. Lo emplaté encima de un cuadro que tenga la misma gama de colores para potenciar más el efecto visual. Me uno al #PlatingChallenge 🎨🍽
Perfil:…
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Estevan Moreno posted an update a year ago
a year ago (edited)
Pillars of strength and heritage, with a wholesome heart. To be complimented with a optional white sauce.
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lianxuezhu posted an update a year ago
Today I am going to introduce you to a traditional oriental bread, adzuki bean bread. It uses adzuki beans, a specialty of Asia, as the filling. After boiling and pickling, adzuki beans have a unique flavor. They are then mashed until they have a sticky texture and wrapped in a sweet dough. After a little modification they are put in the oven…
Hoy os voy a presentar un pan oriental tradicional, el pan de judías adzuki. Utiliza frijoles adzuki, una especialidad de Asia, como relleno. Después de hervirlas y encurtirlas, las judías adzuki tienen un sabor único. Luego se trituran hasta que tienen una textura pegajosa y se envuelven en una masa dulce. Después de una pequeña… Read more
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Edgar_GR posted an update a year ago
a year ago (edited)
Ensaladilla “Rusa”, or my personal potato salad, because I emptied the fridge with everything I could find. #cooking of use
I’m not too fond of carrots so I’ve substituted them with roasted peppers to give it a touch of “smokiness” (And because I love roasted peppers).
1,3Kg of potato, green, red and yellow peppers cut in Brunoise and…
Ensaladilla “Rusa”, o mi ensalada personal de patata, porque he vaciado la nevera con todo lo que he encontrado. #cocina de aprovechamiento
No me llama mucho la zanahoria así que la he sustituido por pimientos asados para que le dé un toque de “ahumado”. (Y porque me encanta el pimiento asado).
1,3Kg de Patata, pimiento verde, rojo y amarillo…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Reviewing photos… I came across this dish that I made some time ago. It’s potatoes with blood sausage and green beans. It is one of those recipes that the great chefs shared during the confinement, during the pandemic… and I kept the idea.
For those of you who are from abroad: potatoes a la importancia are a very traditional preparation…
Level:
Executive Chef
Revisando fotos… me he topado con este plato que hice hace tiempo. Son patatas a la importancia con morcilla y trigueros. Es una de esas recetas que los grandes chefs compartieron durante el confinamiento, en la pandemia… y me quedé con la idea.
Para los que sois de fuera: las patatas a la importancia son una elaboración muy tradicional de…
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Carla Puerto posted an update a year ago
a year ago (edited)
HELLO BEAUTIFUL PEOPLE OF THIS COMMUNITY.
This is my version of blueberry cheescake with cream cheese, goat cheese and almond base, it’s my version because I didn’t have goat cheese, I made it with blue cheese, modesty aside but it was DELICIOUS!!!!!!!!
HOLAAA GENTE HERMOSA DE ESTA COMUNIDAD.
Esta es mi versión del cheescake de arandanos queso crema, queso de cabra y base de almendras, es mi versión ya que como no tenia queso de cabra lo hice con queso azul, modestia aparte pero me quedo DELICIOSO!!!!!!!!
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Hind Hasnaoui posted an update a year ago
#Learning Route Week 1:
MERINGUES
I share with you my Swiss Meringue! As I couldn’t find albumin, I replaced it with dehydrated egg protein. The result was perfect (I think😅)but I had to double the beating time (instead of 5-6 minutes as it says in the meringue course, I have beaten 12 minutes approx).
I used the Swiss meringue to make the…
#Ruta de Aprendizaje Semana 1:
MERENGUES
Os comparto mi Merengue Suizo! Como no encontraba albúmina,la he sustituido por proteína de huevo deshidratada. El resultado ha salido perfecto (creo😅)pero he tenido que duplicar el tiempo de batida ( en vez de 5-6 minutos como pone el curso de merengues, he batido 12 minutos aprox).
He aprovechado el…
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
BLACK PUDDING WITH APPLE
A very good appetizer.
The blood sausage is crumbled
The apple is finely chopped and fried in a pan with butter…
The blood sausage and apple are mixed with egg white to bind.
The little balls are made, breaded and put in my case in the oven until golden brown.
On top a sauce of piquillo peppers.
On the side a few dots…
Level:
Executive Chef
MORCILLA CON MANZANA Y MIEL
Un aperitivo muy resulton.
La morcilla está desmenuzada
La manzana muy picadita y pasada por sarten con mantequilla..
La morcilla y manzana están mezcladas con clara de huevo para ligar y una cucharadita de miel.
Se hacen las bolitas, se rebozan y se ponen en mi caso en el horno hasta dorar.
Encima una mermelada de…
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Level:
Sous Chef
Easter eggs and artistic creations made of dark chocolate encrusted with typical Argentinean chocolate cookies and half of the eggs filled with dulce de leche from Malaga.
The eggs are scratched with a knife and painted with a mixture of cocoa with golden coloring and a little red coloring.
Dedicated to @soldamiani
Level:
Sous Chef
Huevos de Pascua y creaciones artísticas de chocolate negro con incrustación de galletas típicas argentinas chocolinas y la mitad de los huevos rellenos de dulce de leche malagueño.
Los huevos estan rayados con cuchillo y pintados con una mezcla de cacao con colorante dorado y un poco de colorante rojo.
Dedicados a @soldamiani
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Jorge Sainz posted an update a year ago
The sausage with animal blood, while in Spain it is called blood sausage is prepared with rice, onion, paprika and other spices, in Argentina, same name, with onion and spices, in Mexico it is called Moronga and is prepared with peanuts and spices, here in South Korea, it is blood sausage with noodles; it is steamed and accompanied by…
El embutido que lleva sangre de animal, mientras que en España se llama morcilla se prepara con arroz, cebolla, pimentón y otras especias, en la Argentina, mismo nombre, con cebolla y especias, en México de nombre Moronga y se prepara con cacahuate y especias, acá en Corea del Sur, es salchicha de sangre con fideos (noodles); se prepara al…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Rosemary blossom sugar
Good morning ! I’m still with rosemary 😅
I reserved some flowers to make sugar. For the moment I will leave it at least a couple of weeks resting in the jar and stirring from time to time so that it permeates well. Let’s see how it turns out..
I have a video to edit with the salt. I told Sussan that I would upload it…
Level:
Executive Chef
Azúcar flor de romero
Muy buenos dias ! Yo sigo con el romero 😅
Reservé algunas flores para hacer azúcar. De momento la dejare al menos un par de semanas reposando en el tarro y moviendo de vez en cuando para que de impregne bien. A ver que tal sale…
Tengo un video pendiente de editar con la sal. Le dije a Sussan que lo subiria para que veais la…
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e.carreteroperez posted an update a year ago
Good morning! After seeing the two courses of pastries I have encouraged me this week to make these pain aux raisins. They came out quite chubby but the taste and texture are spectacular. I’ll have to do another test that lástima🤷🏻♀️
Buenos días!! Después de ver los dos curso de bollería me he animado esta semana a hacer estos pain aux raisins. Me salieron bastante gorditos pero de sabor y textura están espectaculares. Tendré que hacer otra prueba que lástima🤷🏻♀️
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