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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Tropical pineapple fruit
I filled them with pineapple pulp, banana, kiwi, pear, pineapple juice and liqueur. I finished them with whipped cream and liquid caramel.
Level:
Executive Chef
Piña tropical
Fue improvisado este postre. Quería hacer una macedonia pero tenia una piña ya madura y decidí presentarlo así. Las rellené con la pulpa de la piña, platano, kiwi, pera, el jugo de la piña y licor. Las terminé con nata montada y caramelo liquido.
Translated from Spanish
Sol Damiani, Orsolya Csernák and 5 others6 Comments- View more comments
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Valentina Motta Ortiz posted an update a year ago
Alfajores Marplatenses 🙂
Alfajores Marplatenses 🙂
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Daniela Duran posted an update a year ago
a year ago (edited)
XL Box : Croissant of rucula, cream cheese and bondiola! Pavlovas! Brownie ! Chocolate Cake ! Ham croquettes
Caja XL : Croissant de rucula queso crema y bondiola! Pavlovas! Brownie ! Torta de Chocolate ! Croquetas jamon crudo
0:05
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Betty T posted an update a year ago
trying to share photos, but I get a 403 error. what is the problem?
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Betty T posted an update a year ago
first try with Antonio Bachour’s recipes and great class!
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Chris Goddard posted an update a year ago
Smoked S’mores Old Fashioned
S’mores Bourbon
Orange Infused Demerara Simple Syrup
Angostura Bitters
Graham Cracker Sugar Rim
Toasted Marshmallow
Smoked for 30 seconds
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Alejandro Gutiérrez Gago posted an update a year ago
Parallel to Instagram, I will upload the recipes, techniques that I am seeing in the courses, I hope you like it
This fried scorpion fish with codium seaweed tempura, I recommend drying the seaweed very well and that the tempura is light
Paralelamente a Instagram, subiré las recetas, técnicas que voy viendo en los cursos, espero que os guste
Este cabracho frito con alga codium en tempura, recomiendo secar muy bien las algas y que la tempura sea ligera
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Ascension Valverde Mendez posted an update a year ago
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Diana Vinces posted an update a year ago
a year ago (edited)
Level:
Stagier
At home we have the habit of having a pannetonne for breakfast on Christmas day, I usually look for a special one for that day. So I am super happy to have prepared our pannetone, after some tests this was the pannetonne I got.
I think I will stop with the attempts until further notice. 😅
Level:
Stagier
En casa tenemos la costumbre de desayunar el dia navidad un pannetonne, normalmente busco uno especial para ese dia. Por lo que estoy super contenta de haber preparado nuestro pannetone, después de algunas pruebas este fue el pannetonne que conseguí.
Creo que pararé con los intentos hasta nueva orden. 😅
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Florin Mocanu posted an update a year ago
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Hedvig Ta posted an update a year ago
I wanted to learn French sauces and broth recipes, but I also got other interesting recipes. Thank you!
I made French onion soup for the first time in my life, just delicious! I also made Bernaise sauce and red wine sauce according to the classic recipe. There is roasted celeriac on the side.
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Daniela Duran posted an update a year ago
a year ago (edited)
This is how we welcome the year
Asi recibimos el año
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Purple potato parmentier with scamorza and blackberries
I thought about putting the parmentier in the siphon, but it was so rich with its butter and creamy, it was more like a potato cream.
I melted the cheese and served it on top, the blackberry gave it texture and a sweet touch to the smoked cheese.
It was eaten all at once to bring the…
Level:
Executive Chef
Parmentier de patata violeta con scamorza y mora
La parmentier pensé meterla al sifon, pero quedó tan rica con su mantequilla y cremosa, más parecía una crema de patata.
El queso lo fundi y lo serví encima, la mora le dio textura y un toque dulce al queso ahumado.
Se comía todo a la vez para juntar los sabores en boca
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Good evening here I leave some roscones that I made last year, there were 5 that I did hahaha this weekend I have to get to make two.
Level:
Sous Chef
Buenas noches aqui os dejo algunos roscones que hice el año pasado, fueron 5 los que hice jajja este fin de semana me tengo que poner a hacer dos.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Trompe l’oeil. Basil pot, chocolate and Italian tiramisu.
Since my mother is dependent, New Year’s Eve dinners are at my sister’s house. Each one of us cooks a dish and together we make the dinner. This is the dessert I prepared two years ago. I remember that my hands were stiff because of my rhizarthrosis problem and I couldn’t bend my…
Level:
Executive Chef
Trampantojo. Maceta de albahaca, chocolate y tiramisú italiano.
Desde que mi madre es dependiente, las cenas de nochevieja son en casa de mi hermana. Cada uno, cocina algún plato y entre todos formamos la cena. Este es el postre que preparé hace dos años. Recuerdo que tenia en las manos unas cédulas rígidas por mi problema de rizartrosis y no…
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