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Alex Biro posted an update 2 years ago
Orsolya Csernák and Sussan Estela Olaya2 Comments- View more comments
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Marina Vončina posted an update 2 years ago
First brioche 🥐😊
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Sussan Estela Olaya posted an update 2 years ago
Level:
Scoolinary Team
Hace unos días estuve viendo el curso de Cookies Americanas y debo decir que quedé encantada con todas las recetas y tips que tiene este curso.
Asi que preparé las galletas Cookies clásicas con pepitas de chocolate pero le puse mi toque. Le agregué trozos de chocolate y almendras tostadas, quedaron buenísimas.
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Azmi Nofal posted an update 2 years ago
*Prime Beef Tartare*
it served in tart with cured Egg yolks snow
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Sahmini A/P Sandra Lingam posted an update 2 years ago
Hi Team, I already completed this course but unable to mark as “completed” for “More Information about…”. Kindly advise and help me on this. Thank you
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Vincenzo Saladino posted an update 2 years ago
2 years ago (edited)
Hi, I’ve completed Antonio Bachour’s Viennosserie course but in the chapter 1 I cannot mark as completed the section “recommended equipment”, so I can’t get the final certificate. I’ve tried to request it and mark it several time but there’s no way to complete it. Can someone help me to fix it? Thanks
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Manuel Nazareno Aristaran Martinez posted an update 2 years ago
2 years ago (edited)
Pizzas napolitana, 30% biga
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Vincenzo Saladino posted an update 2 years ago
Hi there, I’m a new comer on this platform and I’ve almost completed Bachour’s course on Viennoserie. I’ve give a peek here and there on the platform and I found Daniel Alvarez courses on pastry but they seem to be planned and designed in a different way. I mean, there’s no trace, just to mention an example, of how the butter block has to be…
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juan Del Pino Plaza posted an update 2 years ago
Mi primer plato tras el curso con Anjalina Chugani. Pollo Tika Masala y pan naan. Poco a poco.
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Azmi Nofal posted an update 2 years ago
Canapé :
-Cured salmon with citrus cream and buttery brioche bread.
-Chicken liver pate with French savoury choux.
-cucumber rolled with goat herbs cheese and charcoal crackers
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Azmi Nofal posted an update 2 years ago
After days of patient waiting, our sourdough starter finally reached its peak and we christened it with the name "Mustafa." With this ingredient, we knew we could create a pizza that could make the best pizza in town.
He was created by talented chefs0:07
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Juan Diego Pesantez Palacios posted an update 2 years ago
Pizza de Calamar
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Olga Mayora Guiu posted an update 2 years ago
Aquí mi primer pate en croûte tras hacer el curso de Thibault.
Lo que adapté la pasta para que fuera gluten free.
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Edrianne Jon Inoc posted an update 2 years ago
My very own Chicken Cordon Bleu & Drumstick Tempura.
#HomeCooked
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Jose Luis Salas Paredes posted an update 2 years ago
Pizza de Peperoni con poolish y pizza de peperoni con biga…. Ambas tecnicas quedaron muy buenas….
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