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Ivo Coenjaerds started the discussion Problem with croissant dough lamination in the forum Ask a question 2 years ago
Problem with croissant dough lamination
When trying to finish the dough I roll it out on a silk mat with a bit of flower, but after rolling it out, cutting triangles and lifting them up I discovered the butter was coming out underneath and the dough stuck to my silk mat. Also, the dough wasn’t like in the video of Antonio where you can just pick up the triangle and stretch it a bit.…
Sol Damiani, Orsolya Csernák and Sussan Estela Olaya -
Ivo Coenjaerds started the discussion How to proof Croissants? in the forum Ask a question 2 years ago
How can I proof the croissants without a proofer? I tried in the oven on 30 degrees Celsius with hot water in there for 2,5 hours, but I think they got too warm anyway because the butter came out and they weren’t really puffy at all. More flat and droopy. Also the croissants on the inside were only puffy on the outer part. The middle was more…
Mandie Lowe, Sol Damiani and 2 others -
Panos started the discussion Missing recipe in the forum Ask a question 2 years ago
In the pink tiramisu by Yann Duytscef the recipe for the lady fingers is missing from the recipe book. Can anyone send it please?
Mandie Lowe, Sol Damiani and 2 others -
cafedivergente started the discussion material de los Gastos de puesta en marcha del capitulo 4 in the forum ¿Tienes una pregunta? 2 years ago
material de los Gastos de puesta en marcha del capitulo 4
No encuentro el material de los Gastos de puesta en marcha del capitulo 4 del curso Plan Económico-Financiero para tu Bar o Restaurante
Sol Damiani and Sussan Estela Olaya -
Mónica Córdova de Yebrin posted an update 2 years ago
Feliz Año a todos!!
Acabo de ver que hay un nuevo reto, comida saludable…
Hoy he preparado algo muy saludable, semcillo, y facil de hacer, se los comparto
Mercedes Delgado de Miguel and Sol Damiani3 Comments- View more comments
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soledad.a.martinez started the discussion GELATINA in the forum ¿Tienes una pregunta? 2 years ago
Buenos dias! La gelatina veo que es como un bloque. Es porque esta hidratada o viene asi?
Mercedes Delgado de Miguel, Sussan Estela Olaya and Sol Damiani -
Joanna Ker Banzon started the discussion Mexican cuisine making a tortilla in the forum Ask a question 2 years ago
Mexican cuisine making a tortilla
Hi,
I’m confused with regards to the recipe what does it mean ingredients for tortilla need 1/2 white dough 1/2 blue dough etc. My question are where is the recipe for white dough and blue dough?? How can we make it. Please let me know or who can help
Orsolya Csernák, Sussan Estela Olaya and Sol Damiani -
Maryna Plotnikova posted an update 2 years ago
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🗒Receta del Día: Cheesecake de Mandarina
Un postre súper simple e icónico que es como la puerta de entrada al moldeado sin moldes. Utilizamos globos como moldes, dándole un aspecto genial, aplastado y arrugado, justo como una mandarina. Añade un poco de mousse cocido, streusel de cacao y una elegante puré de cáscara de mandarina, ¡y listo,…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🗒Recipe of the day: Tangerine Cheesecake
A super simple and iconic dessert that’s like the gateway to mold-free molding. We use balloons as molds, giving it a cool flattened and wrinkled look, just like a mandarin. Throw in some cooked mousse, cocoa streusel, and a fancy mandarin peel puree, and boom, you’ve got a legit culinary masterpiece.… Read more
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Seham Safarini posted an update 2 years ago
Hello
While I was doing chocolate bonbon for the first time , if did not come out of the mold , what should I do ?
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David Williams posted an update 2 years ago
I made the roast beef. I did sear it first and then in the oven for 35 minutes at 200.C rested for 10 minutes a lovely pink in the middle. I made potato puree, pan fried butter asparagus with king oyster mushrooms and an awesome sauce that was left over from lamb shanks.
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Raquel Tejada started the discussion Buttercream in the forum ¿Tienes una pregunta? 2 years ago
En el curso donde explica el relleno de maracuyá dice que lo mezcla con buttercream de merengue suizo, como se hace esa buttercream? Creo que el que explica es el americano. Gracias
Sussan Estela Olaya and Sol Damiani -
Raquel Tejada started the discussion Colorantes in the forum ¿Tienes una pregunta? 2 years ago
Hola, si mezclamos manteca de cacao con un colorante hidrosoluble, se convierte en liposoluble?
Gracias.
Sussan Estela Olaya and Sol Damiani -
Marybel Moreira started the discussion Eclairs in the forum ¿Tienes una pregunta? 2 years ago
Hola! Acabo de hacer mis primeros eclairs pero no crecieron 🫥 se quedaron aplastados, que pude haber hecho mal? Gracias 🙂
Sussan Estela Olaya, Mercedes Delgado de Miguel and Sol Damiani - Load More
