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Arslonbek Erkinov ha publicado una actualización
🍪 Galletas de vainilla y chocolate hechas con manga pastelera
Hoy he puesto en práctica lo que aprendí en el curso «Galletas dulces y saladas y sablés» de@Elena Adell.
He preparado las galletas de vainilla y chocolate con manga pastelera, y estoy muy contenta con el resultado. Han quedado maravillosamente crujientes y delicadas, con un equilibrio perfecto entre los sabores de la vainilla y el chocolate.
Las técnicas y los conocimientos que he adquirido en este curso me han ayudado a comprender mejor el proceso y a conseguir un resultado del que me siento muy orgullosa.
Gracias,@ElenaAdell, por compartir tu experiencia y tus conocimientos. Ha sido una valiosa experiencia de aprendizaje, y estoy deseando seguir practicando y desarrollando mis habilidades en repostería. 🍫🍪
— Arslon | Maison Efsun
🍪 Piped Vanilla and Chocolate Cookies
Today I put into practice what I learned from the Sweet and Savory Cookies and Sablés course by @Elena Adell.
I prepared the Piped Vanilla and Chocolate Cookies, and I’m very happy with the result. They turned out beautifully crisp and delicate, with a lovely balance of vanilla and chocolate flavors.
The techniques and knowledge I gained from this course helped me better understand the process and achieve a result I’m really proud of.
Thank you, @ElenaAdell, for sharing your experience and knowledge. It was a valuable learning experience, and I’m excited to keep practicing and developing my pastry skills. 🍫🍪
— Arslon | Maison Efsun
Traducido del inglés
promiseschlegel-47a934, Diego Garzon yMercedes Minaya Palacios6 Comentarios-
Level:
Scoolinary Team
Arslon, this is a great step forward. Your piping is already giving the cookies a clear, consistent identity, and the contrast between the plain cookies, chocolate-dipped pieces, and white topping adds visual variety.
What course are you thinking of taking next, and what would you most like to develop with Scoolinary: pastry technique, precision, creativity, or presentation? It would be great to follow that journey with you.
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@undefined Thank you so much, Sol! I really appreciate your feedback 😊
For my next steps, I’d like to continue exploring pastry and especially develop my precision and technique. I’m also very interested in presentation and creativity, because my goal is not only to make desserts that taste great, but also to develop my own recognizable style for Maison Efsun.
I’m really enjoying learning with Scoolinary, experimenting with what I learn, and seeing my progress with each new creation. Looking forward to sharing more of this journey with you!-
Level:
Scoolinary Team
@arslonbekerkinov Arslon, that gives you a very interesting direction to work toward. If Maison Efsun is going to develop its own visual identity, precision can become part of that signature, not only in piping and finishing, but also in proportions, repetition, color and the way each element is presented.
For your next creations, try changing just one variable at a time, such as piping size, finish or chocolate application, and compare the results. Which details would you like someone to recognize immediately as “Maison Efsun” even before tasting the dessert? That answer can help guide both your technique and your creative choices.
Based on what you’d like to develop, I’d recommend exploring these Scoolinary courses next:Individual Desserts: https://www.scoolinary.com/courses/individual-desserts
Petits Fours: https://www.scoolinary.com/courses/petits-fours
Buttercream Piping Techniques: https://www.scoolinary.com/courses/buttercream-piping
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@soldamiani Thank you so much, Sol! I really appreciate these recommendations and your advice about changing only one variable at a time. I think this approach will help me understand my own style much better.
For Maison Efsun, I want people to recognize the brand through clean and precise finishes, balanced proportions, elegant colors, and one distinctive detail that makes each dessert memorable. My goal is to create desserts that feel refined and modern, but still have their own personality.
I’ve already completed the Buttercream Piping Techniques course, and it was very useful for improving my precision and control. I think Individual Desserts would be a great next step for me, followed by Petits Fours.
Thank you again for following my progress and helping me think more deeply about the identity I want to build for Maison Efsun. 😊
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Level:
Executive Chef
Se ven riquísimas
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@undefined ¡Muchas gracias, Mercedes! 😊 Me alegra mucho que te hayan gustado. Fue un placer prepararlas y seguir aprendiendo y mejorando con cada nueva receta.
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