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Roza Abdullina posted an update 2 years ago
Sol Damiani, Orsolya Csernák and Sussan Estela Olaya1 Comment- View more comments
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Roza Abdullina posted an update 2 years ago
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Mercedes Delgado de Miguel posted an update 2 years ago
2 years ago (edited)
Level:
Sous Chef
#RetoCopycat Versión del Selva Negra
Me sobró un poco del relleno de Té Negro con Frutos del Bosque de los bombones y lo he utilizado para hacer una versión del postre.
Lleva Financier de Chocolate, Gelatina de Frutos Rojos, Relleno de Chocolate y Té negro con Frutos del Bosque, Namelaka de Vainilla, Cobertura Crujiente de Chocolate Negro con…
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Maryna Plotnikova posted an update 2 years ago
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Joseph Richardson posted an update 2 years ago
My first attempt at Chef Bachour’s Pain Au Chocolate. I still have much to learn to get these perfect, but this was FUN!
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Akvile Augustauskiene posted an update 2 years ago
Pistacio macaron cake
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Akvile Augustauskiene posted an update 2 years ago
Vegan and nuts free macarons
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And here’s my first #panbao thanks to @sussan_scoolinaryteam ‘s advice
Yummy!Y aquí mi primer #panbao gracias a los consejos de @sussan_scoolinaryteam
Riquísimo!
Translated from Spanish- View more comments
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Carmen Velasco posted an update 2 years ago
what can happen if you combine the knowledge from Chema Soler’s Croquettes course with Ignacio Barrios’ basic broths and stocks course?
Well, you get delicious shrimp croquettes. Spectacular. The aioli on top has a little bit of the oil from having previously cooked the prawns.
We continue learning! #comunidadscoolinary¿Qué puede ocurrir si unes los conocimientos del curso de Chema Soler de Croquetas con el de Caldos y fondos básicos de Ignacio Barrios?
Pues que te salen unas deliciosas croquetas de gambas. Espectaculares. El alioli de arriba lleva un poquito del aceite de haber echo las gambas previamente.
Seguimos aprendiendo! #comunidadscoolinary
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Rahma Abdulkadir Mohamud posted an update 2 years ago
Hi 👋 everyone hope u are having a great time i did the challenge coconut mango passion tart it was amazing challenge i didn’t have the same mold size that is why i made different shape also i made all the purée fruit at home mango purée passion purée and coconut purée it was new experience and I really enjoyed and was yummy I can’t wait the…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
The perfect Pain au Chocolat, people! Check out our Croissants and Viennoiserie Course for more.
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
¡Voilà!🙌 Te recomiendo chequear el Curso de Di Doménico Fundamentos de la Pizza para saber todo sobre este manjar tan espectacular 🍕
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Katarzyna Dziel posted an update 2 years ago
Fresh filled pasta course.
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🚀Remember, you still have time until Thursday, the 21st, at the last hour to participate in the #RetoCopyCat challenge! Have you joined yet? Have you chosen the recipe? Don’t miss the chance to win a mention on our social media, a perfect showcase for your creation!
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🚀¡Recuerda que aún tienes tiempo hasta el jueves 21 a última hora para participar del #RetoCopyCat! ¿Ya participaste? ¿Has elegido la receta? No pierdas la oportunidad de ganar una mención en nuestras redes sociales, ¡una vitrina perfecta para tu creación!
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