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Riyaze Rajah posted an update 2 years ago
Tried the bicolor pain au chocolat
Nadia sarah Benali, Bec Joukhadar and 4 others3 Comments- View more comments
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
Elevate your Japanese cooking skills: Learn to prepare authentic Dashi Stock, Yakitori, and Miso Soup.
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
I would suggest they go practice this cake… But since I don’t like to spoil upcoming Challenges, I’m not saying anything…😉😇
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Level:
Scoolinary Team
Sugeriría que fueran practicando esta tarta… Pero como no me gusta spoilear Retos próximos, no digo nada…😉😇
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Katarzyna Dziel posted an update 2 years ago
Croissants and viennoiserie course. Croissants didn’t come perfect but it was my first time. I’m looking forward to baking them again.
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liloczka1978 posted an update 2 years ago
2 years ago (edited)
Love how versatile brioche can be. Absolute treat by itself, with the sugar topping or with the sweet or savoury fillings. Can’t stop creating different combinations and flavours. Good that I have a pretty big family to feed to those addictive things:))
On picture:
Apple brioche
Raspberry Pistachio brioche buns
Goat cheese and tomatoes brioche…
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Fruit Bread – It seems like I’m already practicing my baking skills for Christmas.
I made a lovely fruit bread with dried apricots and almonds. It reminded me of how much I loved a slice of fruit bread with butter and hot chocolate as a child… Who would have thought that baking could make me so nostalgic🎄🥰🍩😌?
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Eileen Correa posted an update 2 years ago
From Martino Beria’s sourdough bread course. Practicing to improve!
Del curso de panes con masa madre de Martino Beria. Practicando para mejorar!
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Clint Janson posted an update 2 years ago
Less than a year ago I signed up for this app to try to learn how to make croissants. Last month we opened our bakery and have been told by several people our croissants are better than any they had in France. I’m thankful for the lessons I learned here and continue to try to perfect.
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Michelle Tarby posted an update 2 years ago
Spent the weekend in one of our favorite areas where there’s a farm stand on just about any corner. So I had to make stuffed spaghetti squash. Seasoned with salt, pepper, sage and a drizzle of olive oil, they roast at 400 degrees for about 45 minutes.
For the filling, I took some cooked some spicy Italian sausage with some freshly chopped…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
new Course: Vegan Brunch 🌶 Explore the delights of a vegan lifestyle. You will learn how vegan cuisine can be incredibly varied from the fusion of flavors and textures on the plate.
Level:
Scoolinary Team
🌶Nuevo Curso: Brunch Vegano 🌶 Explora las delicias de un estilo de vida vegano. Conocerás cómo la cocina vegana puede ser increíblemente variada a partir de la fusión de sabores y texturas en el plato.
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶New Course: Vegan Brunch🌶 Explore the delights of a vegan lifestyle. You’ll learn how incredibly varied vegan cuisine can be, with a delicious fusion of flavors and textures for the palate.🙌🌿
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Good morning, my friends, last weekend, I practiced my pastry skills and made some sweets.
First, I prepared Linzer, the classic tea biscuits. The lovely flower-shaped biscuits were filled with homemade apricot marmalade. I experienced both summer and winter at the same time… the fruity marmalade reminded me of summer, but Linzer is…
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Ryan Finney posted an update 2 years ago
I make so many cheesecakes for work that my mom had a laugh when I said I was doing a course, but there’s always something to learn or a new approach to try. Here’s some from work and a tiny Patterson I made for the course.
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Francesco Campione posted an update 2 years ago
Gran cursó de Focaccias de Luigi Di Dominico. No conocía la formula para él calculo de masa según el molde y me fue se mucha utilidad.
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Maloles Muñoz posted an update 2 years ago
2 years ago (edited)
Level:
Executive Chef
Poor man’s potatoes with low temperature egg and chive salt.
Potatoes “a lo pobre” is a typical dish from Jaén, my homeland. Cut into thin slices, fried with garlic and onion cut into thin julienne strips and served as a paste and piled up. This time I added a low temperature egg that “scattered” when I put it on the plate, leaving the yolk…
Level:
Executive Chef
Patatas a lo pobre con huevo a baja temperatura y sal de cebolleta.
Las patatas a lo pobre es un plato típico de Jaén, mi tierra. Cortadas en rodajas finas, fritas con ajo y cebolla cortada en juliana bien finita y servidas como en pegote y amontonadas. Esta vez le puse huevo a baja temperatura que se “desparramó “ al colocarlo dejando la yema…
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