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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
Sol Damiani, Orsolya Csernák and Sussan Estela Olaya5 Comments- View more comments
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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
Here is my first pate en croûte after the Thibault course.
I adapted the dough to make it gluten free.
Aquí mi primer pate en croûte tras hacer el curso de Thibault.
Lo que adapté la pasta para que fuera gluten free.
Translated from Spanish- View more comments
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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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Adonnys Mendoza posted an update 2 years ago
Practica del curso, Diseño de un menú de degustación, con Shaun Hergatt
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Ricardo Perez posted an update 2 years ago
2 years ago (edited)
Primeras pruebas de donsa glaseadas, me encato el.curso aun no lo termino, pero so es algo del resultado
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Julieta Gimenez posted an update 2 years ago
Cookies americanas
Buenas tardes
Bueno, tuve varios errores en esta primera preparación.
El primer error fue usar azúcar moreno(cuando me di cuenta ya estaba en la mezcla) Y era azúcar moreno claro,hay diferencia y se nota.
Luego el recetario dice 1 1/2 cucharadita de levadura en polvo(que acá en Argentina es distinto al polvo de hornear)…
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Xhefri Korita posted an update 2 years ago
Grilled Salmon and Grilled Vegetables with avgolemono sauce.
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