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Hugo Jesus posted an update a year ago
Fondant de chocolate, com sorbet de cereja, e mousse de mascarpone.
Adoro Fondant de chocolate e apresentar com diferentes guarnições de época 😊
Beatriz Piedras, Luis Gabriel Beltrán Mendez and 4 others4 Comments- View more comments
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Hi guys, last Friday, I prepared fantastic pan fried potatoes and I wanted to share them with you here. I have posted it, but I’m not sure anybody have seen it… To be honest, it was hidden for some hours … now it is public, but so many others uploaded fabulous photos that my potatoes staid in the shade.
Now, I’m here to show you how…
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Irene Flores Lozano posted an update a year ago
Me ha encantado este curso de masa madre, el pan es delicioso
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agustin piñero posted an update a year ago
Deliciosos “LIBRITOS” DULCES para el desayuno o la merienda🤩
Masa preparada con poolish y rellenas con pasta de mani y mermelada de Arándanos con semillas
Recetas inspiradas en @luigi.di.domenico
😋
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🌶Nuevo Curso: Chocotejas y Bombones en Molde
Un bombón o ‘chocoteja reinventada’ se convierte en toda una obra de arte comestible que puede hacerse sin gran maquinaria. Prepara rellenos muy interesantes inspirados en recuerdos y… Read more
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🌶New Course: Peruvian Chocotejas and Molded Chocolates
A bonbon or ‘reinvented chocoteja’ becomes an edible work of art that can be made without any elaborate equipment. Get ready to prepare interesting and unusual fillings inspired by… Read more
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
¡Llegó el #RetoPorcióndePizza! Da lo mejor de ti y gana 250 scoolipoints y una Badge “Challenge”🏅
¡La comunidad de amantes de la pizza está que arde! Muéstranos tu talento en la cocina y comparte con nosotros tu porción de pizza más deliciosa. Crea tu propia obra maestra: ¡debe dejarnos sin aliento!
👉Puedes inspirarte en cualquiera de nuestros…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
#PizzaSliceChallenge is here!🍕 Show off your skills and win 250 Scoolipoints and a “Challenge” badge!
Our pizza-loving community is on fire! Show us your best pizza-making skills and share a pic on a new post of your most delicious slice with us. Create a masterpiece that will blow us away!
Get inspired by any of our courses: American Style…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
*Panna Cotta de Nata con Frutos Rojos* 🍓
Es una sopa fría de frutos rojos a la que puse gelatina y fui intercalando capas con una panna cotta de nata. Lo termine con frutos rojos
Lo prometido es deuda..Ahi va mi receta :
200gr. de nata para montar ( 35% MG)
100ml de leche
3 hojas de gelatina
1 vaina de vainilla ( también puedes utilizar vainilla en…
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Ryan Finney posted an update a year ago
Inspired by the kingfish dish in the Lasarte tasting menu course and Justin Horne’s no waste fish. Fresh from my garden and local goodies. Halibut w/ crème beurre monté au
fumet•garden oil•roasted balsamic endive •sake fennel relish.
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Victoria Morera arias posted an update a year ago
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allan knorr posted an update a year ago
Costilla de cerdo a la bbq
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Jp Araque Perez posted an update a year ago
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Carpaccio de calabacin con aguacate, cecina y trufa.
Un carpaccio que hago mucho en casa. Calabacín bien lavado y cortado muy finito, aguacate, queso parmesano , cecina ,semillas de sésamo tostadas y molidas, sal en escamas. Todo ello regado con una mezcla 50/50 de aceite de trufa y aceite de oliva virgen. Te va a encantar 😉
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Pepe Martinez posted an update a year ago
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