Level: Sous Chef

Que bonitas y deliciosas se ven

Level: Scoolinary Team

Hi Ruaan, welcome to the Scoolinary Community!
Thank you for sharing your very first post and with such beautiful tarts, no less!

The Swiss meringue is perfectly golden, with an even toast and piping work that adds great movement and volume. You can really see the care and technique, especially if you were working against the clock. Nicely done!

Do you often find yourself cooking under time pressure? How do you handle that in other types of preparations?
Keep on cooking and sharing we’re here to support you every step of the way! ✨

Thanx Sussan

Thank you . I really appreciate the kind words and support.Yes, very often or most of the time i do find myself cooking under time pressure. Because of that, I tend to look for recipes that are quick and easy to execute, but still full of flavour and visually appealing. I love working with products that are stable and reliable something that can take a bit of a punch in terms of bold flavour or handling but still come out refined and delicate, with a touch of finesse. Finding that balance is always exciting It makes producing the finished product easier

Looking forward to learning more and sharing along the way—thank you again!

Level: Sous Chef

These look absolutely delightful! Perfect little treats with a zesty twist!