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Maya Mirzoshoeva posted an update a year ago
Floarea-Maria Popescu, Sol Damiani and 3 others2 Comments- View more comments
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Francisco Lerin posted an update a year ago
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Hi everyone, I’m jumping in to see your recent creations. You are amazing!!!
I’m not so active now for 2 reasons:
1️⃣ I have taken 2 weeks off to relax
2️⃣ they are doing the annual maintainance on the electricity network and I’ve been without power for 4-5 hours per day for days.
These are my good excuses why not to cook. 🤣✌️😉
However, there is…
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BOHDAN PEREVERTUN posted an update a year ago
After many times trying to make bread , this experiment #8 finally I think perfect. thnx mister Xavier Ramon for his sharing of techniques and methods
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ROBBIN ALEJANDRO PEÑAFIEL TOSCANO posted an update a year ago
SALUDOS, UNA EXPERIENCIA MUY ESPECIAL…
ESPERO OS GUSTE
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Imran noor ahmed Khan posted an update a year ago
Croissant recipe by Antonio bachour
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Diane Garcia posted an update a year ago
a year ago (edited)
Postre que tenía pendiente, esta deliciosa tartaleta de pera, caramelo y almendra.
Curso de técnicas de pastelería creativa del chef Josep Maria Ribé.
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Carlos Males posted an update a year ago
a year ago (edited)
Alguien que me ayude, hago los croissant en forma y sabor saben rico pero me salen muy masudos por dentro ya intento, intento pero no salen los alveolos grandes……que puede ser?
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
✍Drop your thoughts on our #Scoolithon in this super quick 3-question form.
Your feedback means the world to us!
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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
✍Deja tu opinión sobre nuestro #Scoolitón en este Formulario de tan solo 3 preguntitas.
¡Tu opinión es muy importante para nosotros!
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Buenos dias !
Hoy os traigo un Ceviche de Vieiras que hice el domingo .
Es un plato fresco, sano y muy rico .
* La cantidad de ingredientes es orientativa. Yo lo hago “a ojo” segun necesite. ( Este lo hice sin chile que no tenia en ese momento pero puse pimienta recién molida..)
Aqui va mi receta…
Ingredientes:
6 Vieiras
1 Tomate pera
1/2 Pepino
1…
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Mónica Alvez posted an update a year ago
Después del curso de bolleria
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Carmen McLevin posted an update a year ago
For the vegan pastry course, a couple questions,
What % is the wheat flour?
What is the natural emulsifier? Inulin?
in the recipe the plant based meringue has an * but there is no explanation, what is that for?
Where is his EVOO butter recipe? I know I saw it but now I’ve lost it 🙁
thank you so much for your continued help!
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Jose Luis Angulo Carrillo posted an update a year ago
a year ago (edited)
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Stagier
Alfajores de Maicena y Galletas de Mantequilla decorados con Flores Comestibles.
Curso de Recetas Dulces con Flores de Chula Gálvez.
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