Level: Scoolinary Team

great bet on flavor and textures, Chef! These photos reflect a very careful job in terms of presentation and color contrast 🤩 What is the main challenge you find when working with ingredients like ricotta or guanciale so that flavor and texture integrate harmoniously? I’d love to know how you think about the little details so that each bite has personality.

Level: Scoolinary Team

what an original proposal, Gabriel! We love to see how you put a savory twist on the classic profiterol, a creative and very well resolved idea. The combination of ricotta, spinach and guanciale sounds delicious, and that finishing touch with candied tomatoes and the base of aioli and basil cream adds color and depth of flavor. It sure was a hit at dinner!

As a suggestion if you like you could try presenting the profiteroles on a smoother base or with less floral decoration to highlight even more the bright colors of the dish. We also encourage you to play with the contrast of textures in the filling, perhaps incorporating a small crunchy part such as toasted walnuts or guanciale chips to give it a surprise touch.
thanks for sharing! Keep exploring and applying what you’ve learned, and be sure to show us your results. Seeing such creative proposals is very motivating for the whole community. ❤️