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Nazneen Nasseri started the discussion Croissant dough bicolor in the forum Ask a question 2 years ago
Hello Chef, for bicolor chocolate pain do I have to knead the full recipe of croissant? I see that you had divided 300g in the initial video for bicolor too from the same amount of croissant?
Thanks in advance ☺️
Sol Damiani -
Niels Koster posted an update 2 years ago
I am starting the Christmas cooking, beef wellington. A first for me.
Turned out really good. Unfortunately i didnt see a receipt on scoolinary and i am practicing to make my course here 😁😁😁😁
The gravy i made with the tenderloin butter and the port was absolutely fabulous.
It feeled like Christmas…
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Level:
Scoolinary Team
What are you having for today’s #Scoolifriday?
As a solid proof that you can post your pics here without them being “perfect” 🤣, I’m sharing my awesome (taste-wise, not in the photo) beet gnocchi with cream sauce, roasted pumpkin, and onion. They were really, really incredible.😋 We enjoyed them with a delicious Merlot.
What advice would you give…
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ggiillaarryy started the discussion eclairs in the forum Ask a question 2 years ago
How can I substitute gelatin leaves for gelatin powder? And If doing it, Does it impact the results of the product? Thank you!
Mandie Lowe and Sol Damiani -
Elli Kokotini started the discussion Croissant 🥐 in the forum Ask a question 2 years ago
Hi !
I don’t know why my dough turns out tight and hard. I follow the recipe exactly. Thank you
Mandie Lowe and Sol Damiani -
Dimitris started the discussion Mead in the forum Ask a question 2 years ago
Hi again one more question about mead i put water honey the yeast and some peaches with dry nint it starts to ferment its in the 3 day.shall i have to strain the fruits and discard them and then continue the ferment or i let the fruits inside
Mandie Lowe and Sol Damiani -
Level:
Stagier
Wow, thank you, Scoolinary! Dear @Sol, thank you so much for the #ScoolithonMiniChallenge! I enjoyed the questions, and the challenge helped me become even more passionate about cooking and exploring new flavors through your amazing courses. I continue to practice and learn with you, and I’m grateful to be a part of the Scoolinary community,… Read more
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Scoolinary Team
🏆 Exciting news, everyone! 🎊 We’re thrilled to announce @orsolya-csernak as the winner of our #Scoolithon, scoring an impressive 91 points! 🌟Huge congratulations to Orsolya for her outstanding performance.
A big round of applause to all the other participants as well!🙌 It was a beautiful journey sharing this first marathon with you, and…
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Mandie Lowe posted an update 2 years ago
I’ve got an empty fridge and a hungry family, so what could I make with almost no ingredients? Pasta carbonara, of course! Linguine, bacon, eggs, Parmesan and black pepper. Delicious.
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
🍗✨ I’m presenting my Orly Chicken with homemade ketchup – the epitome of how healthy fast food should taste. These crispy chicken fingers wear a golden Orly coat, crafted with love using whipped eggs, milk, flour, and a pinch of salt. (You can add some beer, too.) 🌱👩🍳 Plus, our tomato sauce is a tribute to summer – made from the freshest… Read more
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
#ScoolithonBONUSTRACK4
⚡15 points to the first who names in this thread two chefs from our Pastry Courses.
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FLORENCIA GONZA gonza posted an update 2 years ago
Hello, I’m sharing my cheesecake.
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Irena Cohen posted an update 2 years ago
2 years ago (edited)
Croissants
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Irena Cohen started the discussion storage Croissant in the forum Ask a question 2 years ago
how i can storage Croissant after baking for the best freshness after a few days?
Mandie Lowe and Sol Damiani -
Irena Cohen started the discussion Glase for Croissant in the forum Ask a question 2 years ago
Should i use a glase for pain croissant?
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