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liloczka1978 ha publicado una actualización
PARIS-BREST AVELLANA-CAFÉ
Pâte à choux
Miga de avellana caramelizada
Crema de avellana y café
Praliné de avellana
Mitades de avellana
Chef Fran Segura y el equipo scoolinary gracias por el conocimiento, la inspiración y una oportunidad . Efectivamente me movilicé y me reté a participar en este
#EclairChallenge
HAZELNUT-COFFEE PARIS-BREST
Pâte à choux
Caramelised hazelnut crumb
Hazelnut – Coffee Creme
Hazelnut Praliné
Hazelnut halves
Chef Fran Segura and the scoolinary team thank you for the knowledge, inspiration and an opportunity . I did indeed mobilised and challenged myself to enter this
#EclairChallenge
Traducido del inglés
Carolina Alvarez Santín, Sonia Andrés Sanz y9 más5 Comentarios-
Level:
Scoolinary Team
What a stunning set of photos!
They look absolutely spectacular ,the colors, textures, and details make them so tempting.
Do you work professionally in pastry, or is it a passion you’re exploring?The effort and skill behind them really show. We love seeing the results of the course and that you joined the éclair challenge.
Thank you for sharing this with us!
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Level:
Executive Chef
Impresionante este trabajo, enhorabuena
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😍 Impresionante 💯 ganador.
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Level:
Stagier
Just amazing!!!! ❤️❤️❤️❤️
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Level:
Scoolinary Team
Wow, this is absolutely breathtaking! 😱 The layers of flavors you’ve created with hazelnut, coffee, and that crème filling are just stunning. Every detail, from the caramelized hazelnut crumb to the hazelnut praliné, looks like a work of art. 🌰☕✨
You’ve really outdone yourself with this Paris-Brest! The balance of textures with the crunchy crumb and the smoothness of the crème must have been incredible. How did you find the combination of coffee and hazelnut? Was it everything you hoped for? It’s clear you’ve really pushed your limits, and the results are absolutely delicious! 👏
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