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Zornitsa Georgieva posted an update a year ago
Here I upload my Sunday’s result. Cod and shrimp croquettes, accompanied with piquillo aioli. The easy croquettes course has inspired me a lot to try other ideas of ingredients and combinations, thanks chef Victor Cuenca Del Rio.
Aquí subo mi resultado de Domingo. Croquetas de bacalao y gambas, acompañadas con alioli de piquillo. El curso de croquetas fáciles me ha espirado mucho a probar otras ideas de ingredientes y combinaciones.Gracias chef Víctor Cuenca Del Río.
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Mariyana Mateva, Mercedes Minaya Palacios and 6 others7 Comments- View more comments
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Entering the world of sweet temptations I started with the basic pastry techniques of @joannaartieda I present you my high protein white chocolate cheesecake with pistachio nuts and pistachio praline with double dry caramel.
Entrando en el mundo de las dulces tentaciónes he empezado con las técnicas básicas de pastelería de @joannaartieda os presento mi Cheesecake de chocolate blanco alto en proteína con pistachios garrapiñados y praline de pistachio con doble de caramelo seco.
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Level:
Scoolinary Team
🏆Awards2024 to the participation in our Community 🏆 Every day this week, we will highlight a Scoolinar in different categories and we will reward it with 100 Scooipoints🙌.
We start with… (drum roll 🥁): 2024 Award to the Chronicler and Master Meat Expert: Jorge Sainz @jorge_sainzmxyahoo-com , the king of grilling and stories!
Our most sincere…
Level:
Scoolinary Team
🏆Premios 2024 a la participación en nuestra Comunidad 🏆 Cada día de esta semana, destacaremos un Scoolinar en diferentes categorías y lo recompensaremos con 100 Scooipoints🙌
Comenzamos con… (redoble de 🥁): Premio 2024 al Cronista y Maestro Experto en Carnes: ¡Jorge Sainz @jorge_sainzmxyahoo-com , el rey de la parrilla y las historias!
Nuestro…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
new Course: Pastry Doughs 2 / Pastry, Sponge Cakes and Cookie Dough🌶.
We continue with the elaboration of the most emblematic pastry doughs. In this second installment you will learn from aerated sponge cakes to cookies.
Level:
Scoolinary Team
🌶Nuevo Curso: Masas en Pastelería 2 / Pastry, Sponge Cakes and Cookie Dough🌶
Continuamos con la elaboración de las masas más emblemáticas de la pastelería. En esta segunda entrega aprenderás desde bizcochos aireados hasta cookies.
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Diana Vinces posted an update a year ago
a year ago (edited)
Level:
Stagier
This month has been quite an adventure between flour, bread, panettone, brioche and sourdough. Although I am still learning how to make panettone, at home we have had an excess of production. To take advantage of it, I prepared a panettone pudding that was delicious, with all the classic flavor of this bread.
Level:
Stagier
Este mes ha sido toda una aventura entre harina, pan, panettones, brioche y masa madre. Aunque sigo aprendiendo a hacer panettone, en casa hemos tenido un exceso de producción. Para aprovecharlo, preparé un pudin de panettone que quedó delicioso, con todo el sabor clásico de este pan.
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Madison Morgan posted an update a year ago
Coffee Eclairs topped with powdered sugar! Not too shabby for my first attempt!
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Kiumarz Goharriz posted an update a year ago
Hola! Tengo un problema con mi cuenta. Yo nunca me suscribí con renovacion automatica y me acaban de hacer un cobro de 100 USD. ¿A alguien mas le ha pasado?
Esot pidiendo el remebolso y dar de baja la cuenta pero no encuentro canales de comunicación directa con soporte de Scoolinary
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Diana Vinces posted an update a year ago
a year ago (edited)
Level:
Stagier
Brioche Stuffed with Chantilly
I was inspired by a proposal from Valrhona in which they fill it with a white chocolate ganache.
in this case I decided to fill it with a bit of chantilly. It is a soft and light option, perfect for a cup of coffee.
Level:
Stagier
Brioche Relleno de Chantilly
Me inspiré en una propuesta de Valrhona en la que lo rellenan con una ganache montada de chocolate blanco.
En este caso me anime rellenarlo con un poco de chantilly. Es una opcion suave y ligera, perfecto para un cafecito.
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Pistachio Nougat with Spirulina and Goyi Berries.
Level:
Sous Chef
Turrones de Pistacho con Espirulina y Bayas de Goyi.
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
White Chocolate Mendiants with Spirulina, Papaya, Pineapple, Dehydrated Cranberries and Almonds
Level:
Sous Chef
Mendiants de Chocolate Blanco con Hebras de Espirulina,Papaya,Piña y Arándanos Deshidratados y Almendra
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Melon and ham small glasses
For these coming dates, a classic appetizer but taken to another level. In small glasses and with crispy ham. Fresh and fun.
All you have to do is scoop out a few small balls and crush the rest of the melon with a pinch of salt. When the melon is crushed, add a little bit of olive oil and crush again just for a…
Level:
Executive Chef
Vasitos de melón con jamón
Para estas fechas que llegan, un aperitivo clásico pero llevado a otro nivel. En vasitos y con crujiente de jamón. Fresco y muy divertido.
Sólo tienes que sacar unas bolitas y triturar el resto del melón con una chispa de sal. Cuando esté triturado pon un poquito de aove y vuelve a triturar sólo un momento para que…
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Brent Bilsky posted an update a year ago
Eggs ‘Beneduck’ Three Ways
Toasted whole-wheat English muffin face-fried in duck fat, topped with a crispy smoked duck breast topped with a soft poached free-range harlequin duck egg, drizzled in one three duck-egg-hollandaise derivative sauces, then dusted with cayenne pepper and garnished with fresh dill, scallions and crispy duck skin…
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Ksenia Vadaturskaia posted an update a year ago
Pain au chocolat del corso di Antonio Bachour
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Daniela Duran posted an update a year ago
1) Croquettes of prosciutto with smoked paprika
2) Chocolate chip cookies
3) Chocolate dipped pastries
4) Table served for the snack.
1) Croquetas Jamon Crudo con pimenton ahumado
2) Cookies de chispas de chocolate
3) Masitas bañadas de chocolate
4) Mesa servida para la merienda.
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Good morning here I leave a dish that I have thought for this Christmas but I wanted to try it before to see how it tasted. The dish would be pork loin in honey and garlic sauce on a base of mashed potatoes. Best regards
Level:
Sous Chef
Buenos dias aqui os dejo un plato que he pensado para estas navidades pero queria probarlo antes haber como estaba de sabor. El plato seria Lomo de cerdo en salsa de miel y ajo sobre base de pure de patatas. Un saludo
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