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Luiza Sandru posted an update a year ago
a year ago (edited)
Cookies with termostable ciocolate ❤️😘🫠 For chocolate lovers
Mercedes Delgado de Miguel, Maloles Muñoz and 5 others7 Comments- View more comments
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Luiza Sandru posted an update a year ago
Eclairs❤️
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Luiza Sandru posted an update a year ago
a year ago (edited)
Black Forest Entremet recipe from Antonio Bachour First time made by me. The decor îs not the same but i love it anyway ❤️
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Zucchini and parmesan meatballs.
When I cooked the zucchini I let it drain for a long time so it would lose the water, then I grated parmesan and mixed it and put it aside.
Later I coated it with flour, egg and breadcrumbs and fried it.
The tomato is fried natural, with onion, garlic and pepper.
Level:
Executive Chef
#TecnicaChallege
Albóndigas de calabacin y parmesan
Técnica rayar el calabacin y el parmesano.
El calabacin en un bol lo deje con un colador para que soltara el agua.
despues con dos cucharadas de aceite lo pase a fuego minimo, saqué y nuevamente deje escurrir,
Técnica junte el calabacin con el parmesano para que quedara más seco como si fuera pan…
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Agustin Lopez Pardo posted an update a year ago
Good afternoon and greetings to all
This is my first publication, I am doing the Spanish cooking course and the escabeche of the course is delicious. I accompanied it with a spinach roll stuffed with cheese and smoked salmon.
Buenas tardes y un saludo a todos
Es mi primera publicación, estoy haciendo el curso de cocina española y el escabeche del curso esta buenísimo. Lo acompañe con un rollo de espinacas relleno de queso y salmón ahumado.
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Beatriz Torija earned the scoolistar ScooliStar a year ago
Level:
Executive Chef
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Mercedes Minaya Palacios earned the scoolistar ScooliStar a year ago
Level:
Executive Chef
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Orsolya Csernák earned the scoolistar ScooliStar a year ago
Level:
Stagier
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Carolina Alvarez Santín earned the scoolistar ScooliStar a year ago
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Bernd Hamrodi earned the scoolistar ScooliStar a year ago
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Mocha and Coffee Cake
Chocolate and coffee sponge cake. Swiss meringue buttercream and coffee for the filling and the icing that I airbrushed. Crowned with an Isomal structure and golden chocolate sprinkles.
Do you like chocolate? This is one of my favorite cakes, I made it for my birthday a couple of years ago. Today I have been reviewing my…
Level:
Executive Chef
Tarta de Moka y Café
Bizcocho de chocolate y café. Buttercream de merengue suizo y café para el relleno y la cobertura que pinté con aerógrafo. Coronada con una estructura de Isomal y sprinkles dorados de chocolate.
Os gusta el chocolate?. Es una de mis tartas preferidas, y ésta que lleva café te deja sin…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
When the days are this beautiful… it’s a pleasure to eat outdoors. Cinnamon beans with vegetables and garlic
Level:
Executive Chef
Cuando salen días así de bonitos… es un gusto comer al aire libre. Alubias canela con verduras y ajo
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ANTOINE AMADO posted an update a year ago
Black rice with cuttlefish, garlic shrimp and octopus carpaccio
Arroz negro con sepia gambas al ajillo y carpacho de pulpo
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Daniela Duran posted an update a year ago
a year ago (edited)
Trout and ham sorrentinos with basil cheese covered with four cheese sauce decorated with smoked chili peppers chef at home.
Sorrentinos de trucha y Jamon con queso albahaca cubiertos de Salsa cuatro quesos decoracion de ajies ahumados chef en Casa.
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Vale Nieves posted an update a year ago
a year ago (edited)
Hello!!! I present you my #tecnicaschallenge
It’s a cake I made a while ago, but I didn’t want to stop showing it, because it was one of those moments of experimenting flavors and it was a great success.
The base is flavored dough with lime zest.
Anana (or pineapple) jelly made with agar agar.
On top of the gelato a coconut cream. Heat the…
Buenas!!! les presento mi #tecnicaschallenge
Es una tarta que hice hace un tiempo, pero no queria dejar de mostrarla, porque fue uno de esos momentos de experimentar sabores y que resulto un gran éxito.
La base es masa sable saborizada con ralladura de lima. Usando la técnica de ARENADO, que por lo menos a mi me resulta muy bien
GELIFICADO de anana…
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