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Andrea Hernandez ha publicado una actualización
¡Hola a todos!
Estoy encantada de unirme a esta comunidad. Soy una repostera aficionada autodidacta apasionada por la pastelería francesa, aunque me encanta hornear y cocinar de todo tipo. Disfruto poniéndome a prueba con técnicas inspiradas en algunos de los mejores pasteleros del mundo y siempre estoy buscando nuevas habilidades, ideas y sabores que explorar.
Tengo muchas ganas de aprender de todos vosotros, descubrir nuevos conceptos y compartir experiencias por el camino. ¡Es un placer conoceros a todos!
Aquí tenéis algunas de mis creaciones. 😊
Hi everyone!
I’m excited to join this community. I’m a self-taught home baker with a passion for French pâtisserie, although I love baking and cooking of all kinds. I enjoy challenging myself with techniques inspired by some of the world’s best pastry chefs and am always looking for new skills, ideas, and flavors to explore.
I’m looking forward to learning from all of you, discovering new concepts, and sharing experiences along the way. It’s a pleasure to meet you all!
Here are a few of my creations. 😊
Traducido del inglés
londiegugu, Haylz Alexandra y10 más11 Comentarios-
Level:
Executive Chef
Son unas preciosidades. Enhorabuena.
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@cecu6669hotmail-com Muchas gracias 😊
@cecu6669hotmail-com Muchas gracias 😊
hace mesesTraducido del inglés
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Level:
Scoolinary Team
Hello Andrea! Your pastry work is on fire 🔥 The finishes are precise, the piping is clean, and the photos show excellent light, color, and composition. Which French pâtisserie technique or flavor pairing would you most like to master with Scoolinary? Keep exploring, your creative voice is strong.
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@soldamiani Hi Sol, thank you so much for your feedback 🙏 I’m starting with Andrey Dubovik’s course – he’s a true bonbon magician. Then I will move on to desserts, petit fours and likely on potatoes – gosh, I was salivating while watching a preview yesterday 😂
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Level:
Scoolinary Team
@andreahernandez2 Great, Andrea! That’s a strong learning path, especially with your pastry background. Dubovik’s bonbon work will sharpen precision, shine and clean finishes. Which technique would you most like to master first? Keep pushing, your level is already showing beautifully 👏
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They are all beautiful.
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@nelzoncunanan thank you 😉
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Level:
Sous Chef
Welcome, Andrea! Your creations are absolutely beautiful, and it’s especially impressive that you’re self-taught. I love your passion for French pâtisserie and your willingness to keep exploring new techniques and flavors. Looking forward to seeing more of your work! 😊
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@lanamihajlovic Hi Lana, thank you so much! That’s very kind of you.😊 I still have a lot to learn, which is exactly why I joined this community. I’m looking forward to learning from everyone here and hopefully sharing a few things along the way.
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Level:
Sous Chef
Se ven impecables 👏👏👏
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@mercedesdelgado1977gmail-com muchas gracias 🙏
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