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Nora Yussuf posted an update a year ago
Coconut,Mango &
Passion Cake
From the course Fresh and Light
Patisserie with chef. Ophelie Bares
thank you for this amazing course💕I’ve learned a lot of techniques and how to build flavors with simple components
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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
📣 This weekend I’m throwing myself into a Challenge I made for myself 😂 The CROQUETA CHALLENGE 🧆✨ I plan on tuning the ham croquettes recipe by changing the 400g of ham for roasted chicken and the broth for a chicken broth (because here in Buenos Aires, good ham breaks the budget!). Pro tips to make them BRILLIANT? 🤔👨🍳 I replace 400gr with…
Level:
Scoolinary Team
📣 Este finde me lanzo a un Challenge que hice para mi misma 😂 El CHALLENGE CROQUETA 🧆✨ Planeo tunear la receta de croquetas de jamón cambiando los 400g de jamón por pollo asado y el caldo por uno de pollo (porque acá en Buenos Aires, ¡el jamón bueno rompe el presupuesto!). ¿Tips pro para que queden BRILLANTES? 🤔👨🍳 ¿Reemplazo 400gr por…
Fe en las habilidades innatas de Sol para lograr Croqueta Perfecta
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Mercedes Minaya Palacios to Sol Damiani a year ago
a year ago (edited)
Level:
Executive Chef
@soldamiani this one I think looks better. I hope it’s the good one hahaa( I deleted the other one)
Reverse spherification.
On apple and vanilla cream base, fried milk
Yogurt sphericals and raspberry coulies.
Level:
Executive Chef
@soldamiani esta creo que se ve mejor. Espero que sea la buena jajaa( he eliminado la otra)
Esferificacion inversa.
Sobre base de crema de manzana y vainilla, leche frita
Esféricos de yogur y coulies de frambuesa.
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Betty T posted an update a year ago
Thank you for this #ÉclairChallenge! It was fun to make these 🙂
My Eclairs and heart-shaped Choux are inspired by the upcoming Valentine’s Day.
I filled them with Strawberry Crémeux and dipped in pink colored glaze.
The decorations include hand-made chocolate pieces that I dusted with edible gold powder, strawberry pearls from Valrhona,…
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Vale Nieves posted an update a year ago
Hazelnut Alfajores, an adaptation of the walnut one, on a personal whim. Finally I decided to fill them with dulce de leche, and leave the tops of the more rustic side in sight, and without coating, so that no chocolate hides anything. I loved them this way…
Alfajores de avellanas,, adaptación del de nuez, por capricho personal. Finalmente decidí rellenarlos con dulce de leche, y dejar las tapas del lado más rústico a la vista, y sin bañar, que ningún chocolate esconda nada. A mi me encantaron así…
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Carmela Vetere posted an update a year ago
Tasting several cheesecake😍🤤 #karmapastrychef @elenaadell
Probando varias cheesecake😍🤤 #karmapastrychef @elenaadell
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Raffaella Bruni posted an update a year ago
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mauriciojpremazzi posted an update a year ago
a year ago (edited)
To Sol Damiani and other colleagues .
. Who asked me
Dulce de leche mousse is a creamy and fluffy delight, ideal for those who are looking for a quick but elegant dessert. It is perfect for special occasions or to add a sweet touch to any day. The light and airy texture of the mousse, together with the caramelized flavor of the dulce de…
Para Sol Damiani y demás colegas .
. Que me pidieron
La mousse de dulce de leche es una delicia cremosa y esponjosa, ideal para quienes buscan un postre rápido, pero elegante. Es perfecta para ocasiones especiales o para darle un toque dulce a cualquier día. La textura ligera y aireada de la mousse, junto con el sabor caramelizado del dulce de…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Grilled chanterelles
I think it is beautiful the colors of the chanterelles when they are grilled. Do you agree with me? We always put beautiful dishes, carefully prepared, but I think that the cooking process is really the essence without which none of this would be possible.
AOVE from my land, with garlic and parsley powder, salt . Simple,…
Level:
Executive Chef
Níscalos a la plancha
A mi me parece precioso los colores de los níscalos cuando se están haciendo a la plancha. Estáis de acuerdo conmigo? Siempre ponemos platos bonitos, emplatados cuidados pero creo que el proceso de cocinado es realmente la esencia sin la cual nada de eso seria posible.😉
AOVE de mi tierra, con ajo y perejil en polvo, sal .…
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Michelle Tarby posted an update a year ago
I made English muffin bread yesterday which was super easy and tastes absolutely amazing. Plus a baking project that looked like it was supposed to at the end!
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
From Ada Parellada’s course, ‘Cooking without waste’, I keep the idea of having a series of pre-cooked dishes in the fridge on a regular basis, to go with less suffocation during the week. I do not usually advance as many as I would like, but the garlic and parsley oil does not fail. Here, with volandeiras.😋
Level:
Executive Chef
Del curso de Ada Parellada, ‘Cocina sin desperdicios’, me quedo con la idea de tener una serie de precocciones de forma habitual en la nevera, para ir con menos asfixia entre semana. No suelo avanzar tantas como querría, pero el aceite de ajo y perejil, no falla. Aquí, con volandeiras.😋
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Agnė Frelingė posted an update a year ago
I know, it doesn’t look very Instagramish but these different flavours are amazing. This is Dabeli Masala – a sandwich from India. I made masala peanuts, dabeli filling from mashed potatoes, green chutney, thamarind chutney. I didn’t have a pomegranate, so I used litchi and insted of chickpea noodles I used kataifi.
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Mariyana Mateva posted an update a year ago
Mango, 4 shades of yellow у an éclair. How will you finish the decoration? That’s my challenge 😅 #ÉclairChallenge
Mango, 4 tonos de amarillo у un éclair. Como terminareis la decoración? Esto es mi reto 😅 #ÉclairChallenge
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Mina Kalajdzic posted an update a year ago
Sourdough starter – Martini Beria
Day 5th
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Chouquettes.
Some unfilled, some filled with nutella and some filled with pistachio cream from Philippe Salomon’s French Pastry Techniques Course.
Level:
Sous Chef
Chouquettes.
Unos sin rellenar, otros rellenos de nutella y otros rellenos de crema de pistacho del Curso de Técnicas de Pastelería Francesa de Philippe Salomón.
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