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Arnoldo Gonzalez Romero posted an update a year ago
Done ✅
Sol Damiani, Sussan Estela Olaya and Orsolya Csernák4 Comments- View more comments
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Lucia Paola Romero Collao posted an update a year ago
Alfajor santafesino
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Alfredo Urrutia posted an update a year ago
Hola 👋
Hice los croissant, la masa y todo quedó fenomenal.
Ahora viene el problema, he probado distintas marcas de mantequilla de 83% y 84% M.G. y me reuso a usar la margarina de hojaldre por el sabor. A la hora de fermentar se empieza a salir la mantequilla estando a 20°C aprox. Y obviamente al entrar al horno termina de salir gran cantidad de…
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Stagier
Mariposas de Hojaldre
Palmeritas con Chocolate con Leche
Palmeritas rellenas de Gianduja de Almendra Cruda con Espirulina bañadas en Chocolate Blanco y decoradas con Espirulina
Ochos rellenos de Crema de Miel de Azahar bañados con Chocolate Negro
Aplicando también algunos tips del Curso de Fotografía con Móvil
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Alejandro Disi posted an update a year ago
mi primera dona
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Alejandro Disi posted an update a year ago
Mi primera dona
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
¿Aplica sólo a chefs?😂
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
Ever been there?
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Virginia Moreno posted an update a year ago
Croissant clásico…
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Juanjo Paredes Jimenez posted an update a year ago
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Virginia Moreno posted an update a year ago
Croissant clásico!
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BBQ TongTwister posted an update a year ago
Introduction to Plating completed – really enjoyed this course. Eva a good tutor.
Still really bad at plating but at least I am better than I was.
Here is a Cherry Smoked Belly pork BBQ from today. Smoked, then cooked in sauce and then stir fried.
Served with cauliflower rice. Home grown chillies and cherry blossom from my cherry tree for added garnish.
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RSB Rwanda posted an update a year ago
We are a group of young self taught chefs here in Rwanda. Here are our practice plates. Pls share your comments.
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🍕¿Quieres saber cuál es la harina ideal para tu pizza Napolitana? El gran Luigi Di Domenico respondió a una de las preguntas que dejaron en nuestro Instagram así:
0:33
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Raul Kling posted an update a year ago
a year ago (edited)
Finally made the strawberries and mascarpone croissants. On May 13 we’ll officially launch the product. Yahoo!
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