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Mariyana Mateva posted an update a year ago
On the day of the refreshment of my sourdough, I used the leftover liquid leaven to prepare my version of Natur bread in a loaf pan.
El día de refresco de mi masa madre aproveche el fermento líquido excedente para preparar mi versión del pan Natur en molde.
Translated from Spanish
Luz RM, Mercedes Delgado de Miguel and 5 others9 Comments- View more comments
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
This morning I woke up a little lively and made these breads and muffins.
Level:
Sous Chef
Esta mañana me he levantado un poco animada y he hecho estos panes y estas magdalenas.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
I continue with foie and today I have prepared this wonderful recipe that Romain Fornell teaches us in the course Duck Foie Gras: Applied Gastronomic Techniques.
We loved the texture of the foie that the siphon transforms it into a delicious foam that melts in the mouth with the freeze-dried raspberry, toasted almonds (I didn’t have…
Level:
Executive Chef
Yogur de Foie Gras
Quedaba un poco de foie-micuit y hoy he preparado esta receta maravillosa que Romain Fornell nos enseña en el curso Foie Gras de Pato: Técnicas Gastronómicas Aplicadas.
Nos ha encantado la textura del foie que consigue el sifón transformándolo en una espuma deliciosa que se funde en la boca junto a la frambuesa liofilizada, …
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Good evening, here are some photos of some flans that I made today. A little more and I do not have time to take a picture
Level:
Sous Chef
Buenas noches por aqui os dejo unas fotos de unos flanes que he hecho hoy. Un poco mas y no me da tiempo de hacer la foto
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Hi everyone, so much has been happening lately that I don’t even know where to start!
Maybe I’ll begin by sharing my beautiful vintage Madeleines with you.🤗❤️
🫠 They were super soft and fluffy, and the lemon zest added a fantastic citrusy touch.🍋
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Karla Reyes posted an update a year ago
I wanted to practice for the first time the pastry cream and I invented a cake. I certainly need to practice it more but it has an incomparable taste
Quería practicar por primera vez la crema pastelera y me invente una tarta. Ciertamente debo practicarla más pero tiene un sabor inigualable
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Daniela Duran earned the scoolistar ScooliStar a year ago
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Mariyana Mateva earned the scoolistar ScooliStar a year ago
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Horia Onel earned the scoolistar ScooliStar a year ago
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Akvile Augustauskiene earned the scoolistar ScooliStar a year ago
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Ksenia Vadaturskaia earned the scoolistar ScooliStar a year ago
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
We are 100% Eager to tell you about the next Challenge 🤣 Get ready for a challenge on another level! 😱 Next week, the French pastry takes over with a challenge that will leave you with your mouths agape. 🤤 What if we tell you that the jury will be a renowned Chef with two courses at Scoolinary… Are you going to miss it? 😏 We will reveal…
Level:
Scoolinary Team
Somos 100% Ansiedad por contarles del próximo Reto 🤣¡Prepárense para un reto de otro nivel! 😱 La semana que viene, la pastelería francesa toma el control con un challenge que los dejará con la boca abierta. 🤤 ¿Y si les contamos que el jurado será un Chef de renombre con dos cursos en Scoolinary… ¿Te lo vas a perder? 😏 ¡Muy pronto… Read more
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
PokeChallenge.
Sushi rice base
After cooling I put the vinegar that I also put to boil with two parts sugar and one part salt and also let it cool and added it to the rice.
I put the base and a dash of ponzu with yuzu.
I ordered the edamame, which I left crunchy when I cooked it.
I put pickled onion in a feather.
I finely chopped the radish…
Level:
Executive Chef
PokeChallenge.
Poke de salmón y ponzu
Base de arroz de sushi
Después de enfriar le he puesto el vinagre que también le puse a hervir con dos partes de azúcar y una de sal y también deje enfriar y lo añadí al arroz.
Puse la base y un chorrito de ponzu con yuzu.
Fui ordenando el edamame que lo dejé crunchi cuando lo cocí .
Puse cebolla en pluma…
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Azahara Mayoral posted an update a year ago
There are photos that don’t need words:
Pasta al Pomodoro
Hay fotos que no necesitan palabras:
Pasta al Pomodoro
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Daniela Duran posted an update a year ago
Sablee cookies dipped in chocolate and candies.
Galletitas de Masa Sablee bañadas en chocolate y confites.
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