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e.carreteroperez posted an update a year ago
My first two-color Neapolitans
Mis primeras napolitanas bicolor
Translated from Spanish
Ksenia Vadaturskaia, Betty T and 4 others3 Comments- View more comments
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Santiago Carrasco Aguado posted an update a year ago
As I like to make bread, this time my wife asked me to “nag“. So here is my proof. I also made small sticks. They are not bad, but I know what I have to improve for the next one.
Como a mí me gusta hacer pan, está vez mi mujer me pidió “regañá”. Así que aquí está mi prueba. Además hice bastoncitos. No han quedado mal, pero ya se lo que tengo que mejorar para la próxima.
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posey posted an update a year ago
a year ago (edited)
First stab at a special Valentine’s donut with 3 berry puree icing and red velvet crumble.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Fran Segura’s recipe “versioned by force”
It had to be a Paris Brest of Pistachio but I don’t know what to call it…a “I want to and I can’t” ? or better a “You can’t be at mass and ringing” as my grandmother would say 😅
I finished very late, already at night and therefore without natural light for the photos. I’ll tell you what happened…
Level:
Executive Chef
La receta de Fran Segura “versionada a la fuerza”
Tenia que ser un Paris-Brest de Pistacho pero no sé como llamarlo..un “Quiero y no puedo” ? ó mejor un “No se puede estar en misa y repicando” que diría mi abuela 😅
He terminado muy tarde, ya de noche y por tanto sin luz natural para las fotos. Os cuento lo que ha pasado…
Creí tenerlo todo…
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Michelle Tarby posted an update a year ago
Well I did it! Eclairs with a Cointreau and mascarpone cream filling and topped with a dark chocolate ganache. So good. #EclairChallenge
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Vale Nieves posted an update a year ago
My #eclairchallenge
First time making them, I was very afraid that they would be mushy, but I was pleasantly surprised.
Lemon and lavender flavor. To the green lemon filling, I made them with yellow lemon and added some lavender flowers. As soon as I did it, I regretted it, thinking that the remains of the flower would remain in the…
Mi #eclairchallenge
Primera vez que los hago, tenía mucho temor de que me quedaran blandos, pero me sorprendí gratamente.
Sabor limón y lavanda. Al relleno de limón verde, lo hice con limon amarillo y les agregué unas flores de lavanda. Apenas lo hice me arrepentí, pensando que en el relleno quedarían los restos de la flor dejando un mal…
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Luisa María Diaz posted an update a year ago
First test of the great course of Elena Adell, Baked Cheesecake.
In this case the Lotus cookie option. We loved it, it has a spectacular creaminess. It has lasted a breath, so I’m going for the second test…
Primera prueba del gran curso de Elena Adell, Cheesecake al horno.
En este caso la opción de galleta Lotus. Nos ha encantado, tiene una cremosidad espectacular. Ha durado un suspiro, así que voy a por l segunda prueba…
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Michèle Beck posted an update a year ago
#ÉCLAIRCHALLENGE
Éclair Chocolat with coconut sugar and Spell flour
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salido.df posted an update a year ago
#EclairChallenge
Cream eclair and tender cocoa and nibs glaze, meringue eclair, lemon and white chocolate cream and truffle eclair.
#EclairChallenge
Eclair de nata y glaseado tierno de cacao y nibs, eclair de merengue, crema de limón y chocolate blanco y eclair de trufa.
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Elena Pintado Paredes posted an update a year ago
Vanilla eclairs with fresh strawberries and lime zest. Simple but delicious.
#EclairsChallenge
Ecláirs de vainilla con fresas frescas y ralladura de lima. Sencillos pero deliciosos.
#EclairsChallenge
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Daniela Duran posted an update a year ago
a year ago (edited)
#Eclairchallenge inspired by Valentine’s Day
Chocolate and raspberry paste Namelaka
Pink and red glaze
Freeze-dried raspberries
Gold paper
Chocolate heart decorations and own brand seal, chocolate tempering technique.
#Eclairchallenge inspirado en San Valentin
Namelaka de chocolate y pasta de frambuesas
Glaseado color rosa y rojo
Frambuesas Liofilizadas
Chantilly de vainilla
Papel oro
Decoraciones de chocolate corazón y sello de la marca propia, técnica atemperado del.chocolate.
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Mariyana Mateva posted an update a year ago
Gluten-free pistachio éclairs.
A delight with a double filling: a smooth pistachio whipped cream and a creamy pistachio praline. Finished with more cream and crunchy pistachio pieces. Simple but delicious crowned, inspired by Fran Segura’s wonderful courses.
#ÉclairChallenge
Éclairs de pistacho sin gluten.
Una delicia con doble relleno: una suave chantilly de pistacho y un praliné cremoso de pistacho. Acabados con más crema y trocitos crujientes de pistacho. Coronados Simples pero deliciosos, inspirados de los maravillosos cursos de Fran Segura.
#ÉclairChallenge
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Adrián Flor Anelo posted an update a year ago
Cocoa eclairs with caramelized almond cream and salted pistachio kernel. #EclairChallenge
what do you think 🙂 🙂
Eclairs de cacao con crema de almendras garrapiñadas y núcleo de pistacho salado. #EclairChallenge
¿Qué os parece?🙂
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Efthimis Katsanos posted an update a year ago
a year ago (edited)
Choux with creme patisserie with orange zest and juice and chocolate topping. Frech Pastry techniques class from Chef Salomon.
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Carmela Vetere posted an update a year ago
Panettone after @luiscosta’s wonderful class 🔝🔝🔝🔝 super fluffy and a puff aroma 🤤🤤 I sold them all right away!!!! 🤩 Thanks scoolinary 🙏🙏🙏
Panettone después la maravillosa clase de @luiscosta 🔝🔝🔝 super esponjoso y un aroma puff 🤤🤤 Los vendí todos de inmediato!!! 🤩 Gracias scoolinary 🙏🙏
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