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liloczka1978 posted an update a year ago
a year ago (edited)
Here is another one for the
#EclairChallenge
Really love how Paris Breast can carry out so many textures to an absolutely self sufficient and fun dessert.
this one is beautiful and flavourful The Pistachio Paris Breast
• Pâte a choux dusted with the pistachio mix (finely chopped pistachios and sugar in granules)
•Pistachio Creme mousseline
•…
Sol Damiani, Maloles Muñoz and 5 others2 Comments- View more comments
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Carolina Alvarez Santín posted an update a year ago
#ÉclairChallenge
Chouquettes filled with orange pastry cream. Delicious 🤤🤤
#ÉclairChallenge
Chouquettes rellenos de crema pastelera de naranja. Deliciosos 🤤🤤
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Nathalie Robitaille posted an update a year ago
Un étagé de poisson enrobé de courgettes, avec déclinaison de betteraves: En mousse, en gelée,en poudre et en fleur avec pomme de terre.
Mousse chocolat sur croustillant avec fraise cristallisé au sirop simple de sucre.
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Dominic Brannigan posted an update a year ago
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gabriellandaeta2 posted an update a year ago
One step further, from the cooking course with tomatoes and the recipe of Ragu Della maestra I leave you this pasticho that I made just to take the recipe of Ragu a little further and the taste is incredible. I recommend you to do the course because you can see the result both visually and in terms of taste
Un paso más allá, del curso cocina con tomates y la receta de Ragu Della maestra les dejo este pasticho que realice solo por llevar la receta del Ragu un poco más allá y el sabor está increíble. Les recomiendo que hagan el curso por qué se ve el resultado tanto visual como a nivel de sabor
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Beatriz Piedras posted an update a year ago
#ÉclairChallenge
Hello everybody !
I present you my contribution to the challenge.
Eclairs filled with caramelized pear compote, topped with blue cheese cream, decorated with fresh pear slices and walnuts.
The photos leave to be desired, they are not perfect either but I had a great time even spending less time than I would like.
#ÉclairChallenge
Hola a todos !
Os presentro mi aportación al reto.
Eclairs relleno de compota de pera caramelizada , coronado con crema de queso azul decorado con laminas de pera fresca y nueces.
Las fotos dejan que desear , tampoco son perfectos pero me lo he pasado muy bien aun dedicandoles menos tiempo del que me gustaria.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Can you tell me if with half of the choux pastry I will have enough to carry out the challenge ?
At the moment, the only thing I have are the peeled pistachios and only for half of the recipe. I don’t want to make it all in case tomorrow they bring the little one back and I have to abort my mission 😂.
I know I’m late, I’ve never made…
Level:
Executive Chef
Me podéis decir si con la mitad de la masa choux tendré bastante para sacar adelante el #EclairChallenge?
De momento, lo único que tengo son los pistachos pelados y sólo para la mitad de la receta. No quiero hacerla toda por si mañana me traen de nuevo a la peque y tengo que abortar misión 😂.
Sé que voy tarde, nunca hice eclairs. Preparar el…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Attention sushi lovers…does it happen to you too that when a long time goes by without eating sushi…you start seeing it everywhere…or is it just me? …I see sushi, even when I go sock shopping 😝🤯🍣
Level:
Executive Chef
Atención amantes del sushi… ¿a vosotros también os pasa que cuando pasa mucho tiempo sin comer sushi… empezáis a verlo por todas partes? ¿o soy sólo yo? …yo veo sushi, incluso cuando voy a comprar calcetines 😝🤯🍣
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Orsolya Csernák posted an update a year ago
a year ago (edited)
Level:
Stagier
#EclairChallenge
Here is my éclair collection!
I spent the whole day making them, and you know what? I enjoyed every moment. I followed Fran’s recipe for the choux pastry but let my creativity run wild with the flavors, shapes, and decorations.
For the fillings, I made lemon cream, vanilla cream, Parisian cacao cream, and whipped cream. For…- View more comments
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Mariyana Mateva posted an update a year ago
Mango Paris- Brest with mango and mango cream filling soaked in pineapple, covered with mango and lemon ganache and decorated with butercream flowers with meringue
#EclairChallenge
Paris- Brest de mango con relleno de crema de mango y mango impregnado en piña, cubierto de ganache de mango y limón y decorado con flores de butercream con merengue
#EclairChallenge
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Trying with gelatins
Semi-spherical salmorejo and anchovy pate.
I make the anchovy pâté with the leftovers I get when I sop the anchovies for canning.
Nothing is thrown away…
David Gil gives you great ideas in his courses.
For the pate I put anchovies and mayonnaise and mash. I put in molds and froze.
Then I made a jelly with the Salmorejo and…
Level:
Executive Chef
Probando con gelatinas
Semiesferico de salmorejo y paté de anchoas.
El paté de anchoas lo hago con restos que me quedan cuando sobo las anchoas para conserva.
No se tira nada..
David Gil en sus cursos te da ideas estupendas.
Para el paté puse anchoas y mahonesa y triture. Puse en moldes y congele.
Después hice una gelatina con el Salmorejo y bañe…
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liloczka1978 posted an update a year ago
HAZELNUT-COFFEE PARIS-BREST
Pâte à choux
Caramelised hazelnut crumb
Hazelnut – Coffee Creme
Hazelnut Praliné
Hazelnut halves
Chef Fran Segura and the scoolinary team thank you for the knowledge, inspiration and an opportunity . I did indeed mobilised and challenged myself to enter this
#EclairChallenge
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Axel Said Gonzalez Avalos posted an update a year ago
Chocolate Entremet
Entremet de chocolate
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Nathalie Robitaille posted an update a year ago
a year ago (edited)
Fondant mascarpone expresso chocolat, tuile au fraise : Plating !
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Marcio Limier posted an update a year ago
Directly from Brazil @bescoffee.br, my croissants, thank you Antônio Bachour, Daniel Alvarez and the entire Scoolinary team.
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