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jjaque27 posted an update 2 years ago
Hola a todos, felices por completar el curso de fundamentos de pizza con Luigi Di Domenico, bravo maestro !!!!
Karl Herrera, Sonia Pinillos and 7 others5 Comments- View more comments
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Rahma Abdulkadir Mohamud posted an update 2 years ago
Iam taking Brunch pastries course almost done this is potato bread with cheddar and chives it’s really delicious 😋
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Vincenzo Saladino posted an update 2 years ago
Is there anyone who managed to obtain a great result from Bachour’s Viennoserie Course? I have read here and there that there are some problems about the recipe, I’m personally experiencing issue in the proofing of croissant. After three hours of proofing my croissants are still the same, still small and don’t seem to move at all. I’ve…
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Mercedes Delgado de Miguel posted an update 2 years ago
2 years ago (edited)
Level:
Stagier
Os pongo algunas de las cosas que he hecho últimamente. Ando experimentando con la Espirulina y éstos son algunos de los resultados de mis experimentos.
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Alfredo Urrutia posted an update 2 years ago
Primer pan de Masa Madre siguiendo a la par el curso
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stella gagliano posted an update 2 years ago
Soy fanática de los alfajores porque soy argentina
Los marplatenses son los mejores…
Tip importante del alfajor , no comerlos el día que los hicieron …se ponen mejores con un día o dos
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npcevallos posted an update 2 years ago
Felicidades me parecen excelentes tidos los cursos
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Juan Diego Pesantez Palacios posted an update 2 years ago
Bombones rellenos 😋
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Manuel Nazareno Aristaran Martinez posted an update 2 years ago
2 years ago (edited)
fugazzeta
masa tipo napolitana 40% poolish,
Maldonado Uruguay
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Sofia Quadri posted an update 2 years ago
Hi i made the croissants as i stated before the ingredients and end result do not match the results i’m getting
my croissants are still proofing after 4 hours at 28c and 85% humidity. They are still small
i used new fresh yeast. I double checked all my ingredients. I’m sure everything i did was correct as this is my 4th time with no success
please…
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Sofia Quadri posted an update 2 years ago
What if we dont want to make the bicolour for croissants? What do we do with the rest of the dough?
This recipe is not great. It has so much dough left, one measures 1350 and the other 1220. There’s no suggestion as to what to of with the rest of the dough when divided
does management not try and test the recipes before publishing it to the…
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Juana Martínez posted an update 2 years ago
Mi primera napolitana tras ver el curso…. genial la experiencia os lo recomiendo
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Rahma Abdulkadir Mohamud posted an update 2 years ago
Hi I have finished this course American cookies 🍪 for Anna and this the brown butter cookie I have made all of them and this one of them it’s really very good and yummy I really love it these recipes ❤️😊
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Sofia Quadri posted an update 2 years ago
Hi, a-lot of the courses are missing english subtitles especially the eclair course it’s missing so much of it that it’s hard to understand
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Yesterday evening, I learned that temperature matters. 😁😁 I had planned to make palacsinta with vanilla foam and berries. The last time I made it was in winter, and the temperature in my kitchen was lower, allowing me to leave the vanilla foam at room temperature without it flowing out when I rolled the crêpes. However, this time, with…
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