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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
Beatriz Piedras, Sol Damiani and 5 others5 Comments- View more comments
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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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Fernando Horacio Heger Arce posted an update 2 years ago
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Mohammed Abdullah Abdullah posted an update 2 years ago
How to cancel my subscription I can’t find it in Apple ID here as well?!
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Deena Suganob posted an update 2 years ago
Tried some pasta from the Colorful Italian pasta course and I’m so happy how it turned out!
Ingredients were quite hard to obtain but it worked at the same time it tasted good!!!
Tagliolini all’uovo” cacio e pepe, lemon and caviar.
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Felipe Sierra posted an update 2 years ago
My classic croissants.
Mis croissants clásicos.
Translated from Spanish- View more comments
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🎊😻Celebramos nuestro primer Meet up del año en México y ¡fue increíble! Fue genial conocer a tantos Scoolinars, reírnos juntos y escuchar sus opiniones sobre Scoolinary para seguir creciendo.🙌 Descubrir nuevas ideas y experiencias juntos nos recuerda lo poderoso que es compartir.
Encantados de haber contado con la presencia y compañía de Lalo…
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Karla Johanna Muller Echeverria posted an update 2 years ago
My first classic croissants 🤤❤️
Mis primeros croisants clásicos 🤤❤️
Translated from Spanish- View more comments
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Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
¿Eres un amante del chocolate? ¡Entonces no te pierdas nuestro último episodio de “>podcast! Entrevistamos al fundador de Chök, Fernando Madrid. Además, para nuestros queridos Scoolinars en España, ¡tenemos una sorpresa! Obtén un 30% de descuento en los locales de Chök mostrando la publicación del podcast 📆hasta el 15 de mayo. ¡No dejes pasar… Read more
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶New Course: Alfajores Enjoy making these Argentinian delights. And don’t forget to tell us what you think about them😉
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