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Orsolya Csernák posted an update a year ago
Level:
Stagier
Good morning, everyone!
I really wanted to share my Profiterole pyramid yesterday, but it was too late to write down all my thoughts.
First of all, thank you, @Sol, for drawing our attention to the French Pastry Techniques course.
It’s absolutely fabulous! I followed every single step of the choux pastry preparation, and it turned out perfectly.
To…
Debora Grosu, Ryan Finney and 3 others3 Comments- View more comments
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Bernd Hamrodi posted an update a year ago
I don’t know, say what you say, but for me it‘s Never getting boring…i enjoy Almost like sunshine 😆so, wish you a good start for this week, and Next One might rather be another Vienoisieres 🤷🏻♂️😁🫶🏻
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Orsolya Csernák posted an update a year ago
a year ago (edited)
Level:
Stagier
#Challenge2 Profiterol Pyramid
Now, 1 hour to the deadline, here is my contribution to the Profiterol Challenge.
Tomorrow, I’ll come back and tell you what I really made out of this challenge. 😍😍🧑🍳🥮😋
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Diana Vinces posted an update a year ago
Level:
Stagier
Y como sigo trabajando con la masa madre ayer prepare unos minipanecillos 50% centeno y 50% harina integral.
Les hice un corte por arriba y les puse aceite, tomate y jamón, serrano.
El resultado me gusto mucho y la presentación me pareció genial para una reunion informal… exactamente una comida en el campo donde no hay mucha cuberteria a la…
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Anke Morreel posted an update a year ago
Nothing goes these weeks as planned. Wednesday we had DANA and our house was flooded. Luckily we could manage and nothing was damaged.
Anyway, now a few days after, time to treat ourselves with a carpaccio of tuna. Off course too late for the challenge but it was just my own challenge 🙂.
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Pedro Junior Bustamante Cruz posted an update a year ago
Ceviche de pulpo peruano.
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Michael Elang Suryo Trenggono posted an update a year ago
0:13
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Michael Elang Suryo Trenggono posted an update a year ago
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Debora Grosu posted an update a year ago
Profiterole Pyramid #Challenge2
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Mhanna Samer posted an update a year ago
a year ago (edited)
J’ai complété le cours avec chef Bachour,résulta des pains chocolat bicolore.
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Angela Moreno posted an update a year ago
I just completed the Classic Sauce Course with Ignacio Barrios and I was inspired to create this Cheese Tortellini with Brown Butter Walnut Sauce.
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Diana Vinces posted an update a year ago
Level:
Stagier
Hacía siglos que no preparaba pasta choux, así que para el reto #challenge2 tuve que desempolvar mis apuntes (literalmente) y hacer un par de pruebas con el horno hasta conseguir unos profiteroles que realmente me gustaran. Para variar un poco, los rellené, unos con chocolate y otros con nata.
Este reto no solo me ayudó a refrescar…
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Rahma Abdulkadir Mohamud posted an update a year ago
Here is the profiterole pyramid challenge it was nice experience to make this recipe and was so good
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Debora Grosu posted an update a year ago
Capresse salad 🤌🏻
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
En los proximos dias no creo que venga por aqui. De hecho, no se cuando volveré pues desgraciadamente estamos viviendo unos momentos muy difíciles en mi familia.
Sólo espero que pase pronto ya que como bien sabe @soldamiani llevo mucho tiempo con esta situacion y desgraciadamente hoy se ha complicado de la peor manera aunque esperaba el…
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