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Ksenia Vadaturskaia posted an update a year ago
Chocolate eclairs #EclairChallenge
Betty T, Sol Damiani and 9 others9 Comments- View more comments
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Good morning here I leave some pictures of a WAGYU hamburger that I prepared the other day, it does not have any kind of sauce because we like more the flavor of the meat and vegetables, I put avocado because we really like the flavor that gives it, it is not very well presented because I’m still bad and the truth is that I do not feel like doing much.
Level:
Sous Chef
Buenos dias aqui os dejo unas fotitos de una hamburguesa de WAGYU que prepare el otro dia, no lleva ningun tipo de salsa puesto que nos gusta mas el sabor de la carne y de las verduras, le puse aguacate ya que nos gusta mucho el sabor que le da .No esta muy bien presentada porque aun estoy mala y la verdad es que no me apetece de hacer mucho.
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giuseppe Morabito posted an update a year ago
Dessertspecial
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kifah sabi alaish posted an update a year ago
a year ago (edited)
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gabriellandaeta2 posted an update a year ago
Thanks to what I have learned in the courses on pasta and Italian food, here is this pesto pasta with chicken and a pistachio crunch that caused a sensation
Gracias a lo aprendido en los cursos realizados de pastas y comida italiana aquí les presento está pasta pesto con pollo y un crocante de pistachos que causo sensación
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Arely Castañeda posted an update a year ago
a year ago (edited)
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paula andrea morales posted an update a year ago
a year ago (edited)
#EclairChallenge From the hand of chef frank segura, my version of eclair, inspired by my merias and the flora and fauna of my country
On a plate of blue tones, evoking the immensity of the Caribbean Sea and the depth of our skies, three éclairs are transformed into small works of art. Each one, filled with a soft pastry cream and crowned…
#EclairChallenge De la mano del chef frank segura, mi versión de eclair, inspirado en mis merias y en la flora y fauna de mi País
Sobre un plato de tonalidades azules, que evocan la inmensidad del mar Caribe y la profundidad de nuestros cielos, reposan tres éclairs convertidos en pequeñas obras de arte. Cada uno, relleno de una suave crema…
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HuiChu Chiang posted an update a year ago
Oreo cheesecake
This cake combines two of kids’ favorite treats: Oreo cookies and cheese! It has the rich and creamy texture of cheesecake, while also offering the crispiness of cookies. My family and friends all love this cake.
Thanks @elena_adell for this great recipe.
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Daniela Duran posted an update a year ago
a year ago (edited)
#Eclairchallenge Part One.
Chocolate and Raspberry Namelaka Filled Eclairs
Pink, red and green glaze
Freeze-dried raspberry decorations
#Eclairchallenge Primera Parte.
Eclairs rellenos de Namelaka de Chocolate y Frambuesa
Glaseado color rosa, rojo y verde
Decoraciones con frambuesa liofilizada
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
I don’t know how my eclairs will turn out tomorrow but I’m already happy with what I’ve learned today. The pistachios for the praline came out delicious. I restrained myself and was strong, I only ate a few 😅.
Level:
Executive Chef
No sé como saldrán mañana mis eclairs para el #EclairChallenge pero yo ya estoy feliz con lo que he aprendido hoy. Los pistachos para el praline han salido riquísimos. Me he contenido y he sido fuerte, sólo he comido unos cuantos 😉😅.
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Garbiñe Guerrero Zabala posted an update a year ago
The mushroom pintxo is my own creation and I could say that it is my star pintxo. Here I present 3 pintxos: mushrooms, another one of cod with ajoarriero sauce and another one of loin with peppers.
El pintxo de champiñón es de mi propia creación y pudiera decir que es mi pintxo estrella. Aqui presento 3 pintxos: Champiñones, otro de bacalao al ajoarriero y otro de lomo con pimientos.
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
I continue with gelatins
Red bell pepper caviar
Level:
Executive Chef
Sigo con gelatinas
Caviar de pimientos rojos
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kifah sabi alaish posted an update a year ago
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
#EclairChallenge
Chef Fran Segura defines his eclairs as aesthetic, tasty and conceptual. I was inspired by how he explains the way he conceptualizes his collections. That’s why I decided not to replicate the eclair recipes from the courses but to try to tell something through them. Something about me.
I wanted to tell something about the…
Level:
Executive Chef
#EclairChallenge
El chef Fran Segura define sus eclaris como estéticos, sabrosos y conceptuales. Me ha inspirado cómo explica la forma de conceptualizar sus colecciones. Por eso decidí no replicar las recetas de eclairs de los cursos sino intentar contar algo a través de ellos. Algo sobre mí.
He querido contar algo sobre el lugar en el que…
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Cătălin Călin posted an update a year ago
a year ago (edited)
#ÉclairChallenge
Paris-Brest 100% Pistachio façon Cédric Grolet.
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