Level: Scoolinary Team

These amaretti look stunning! That golden color suggests a perfect bake—crisp on the outside, likely soft and chewy inside 😍 A true almond lover’s dream! Did you use whole almonds or almond flour? That choice can really shift the aroma and texture.

I invite you to share your photo on your social media and tag us @scoolinary_es and the chef…

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Level: Scoolinar

Se ven muy ricas. Me encanta la foto y la presentación.

Level: Scoolinary Team

What a delicious batch of cookies — they look absolutely irresistible! 🍪✨ I love how you combined different shapes and decorations; each cookie has its own special touch, like little chocolate treasures! Plus, the flowers and toppings in the background make the whole photo look so cheerful and inviting.

Thank you so much for sharing your work… Seguir leyendo

Level: Scoolinar

They are supernice ❤️

Level: Scoolinar

Te han quedado preciosas

Level: Scoolinary Team

Your vanilla cookies look absolutely irresistible! 🍪✨ Also, the idea of adding tonka bean zest sounds so creative . I’m sure it gives them a wonderful aroma and a special flavor, making every bite a delight!

The presentation with the flowers in the background adds such a cozy and lovely touch, it really makes you want to sit down with a cup of… Seguir leyendo

Level: Scoolinary Team

That brioche braid looks amazing! It has such a beautiful shine,it’s like it got styled with gel for a big date.🥰

I really liked the trick you shared about soaking the raisins ahead of time; it’s one of those little details that can completely change the final result. Have you ever tried doing the same with other dried fruits, like cranberries…

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Level: Scoolinar

What a beautiful brioche, and what a fantastic tip! 😍 The Rotolo di lana looks absolutely perfect, and that method for soaking the raisins sounds like pure pastry magic. The way you’ve described how it transforms them into soft, aromatic little gems is so spot on. It really is the small details that make all the difference, and this is such a… Seguir leyendo

Level: Scoolinary Team

Wow, Kasenia! That stack of triple chocolate brownies looks absolutely delicious.
Thanks for showing us the results from Chef Juliana López May’s course.

I love how every element in the photo is arranged, it makes everything look so beautiful and professional.

Tell us, what did you think of the course? What new techniques did you learn and are… Seguir leyendo

Level: Scoolinary Team

Now that’s a breakfast with purpose! 😄☕️ Those triple chocolate brownies from Juliana López May’s course are already legendary—but pairing them with morning coffee? That’s not just breakfast, that’s a life philosophy.

Did you notice a favorite texture point—gooey center, crisp edges, or that perfect in-between? Because honestly, brownie… Seguir leyendo

Level: Scoolinary Team

This is pure creativity in cookie form!
I love how you used leftover dough to make something so fun and themed. The little bunnies with their carrots look amazing, and getting kids involved in the process is a total win. I bet it was a baking session full of laughter! 😍
Thanks for joining the challenge!

Level: Scoolinar

These Funny Bunnies are such a creative way to use leftover sablé dough! I love the idea of turning them into little bunnies with their carrots – and of course, the best part is getting the kids involved to add some extra fun. Such a sweet (and playful) way to make the most of dough leftovers! 🐰🥕

Level: Scoolinary Team

These sound like seriously elevated peanut cookies! 🥜✨ Love that you pulled techniques from @chefelenaadell’s course—glucose and caramel powder are total game changers. And that peanut praline insert? Chef’s kiss👌 Adds richness and texture in one bite.

How did the praline hold up during baking—did it stay creamy or get a bit… Seguir leyendo

Level: Scoolinary Team

These cookies look absolutely addictive! 😍
The combination of peanut, honey, and caramelized chocolate is already a winner, but adding praline as a filling is a genius move.

That must give them an incredible texture when you bite into them. Did you mix the caramel powder into the dough, or did you use it more as a finishing touch?

Thanks… Seguir leyendo

Level: Scoolinar

Puro espectáculo

Level: Scoolinar

Ideales, probaré la receta. Tu foto es preciosa. Buen trabajo

Level: Stagier

Que ganitas de probar una. Y que foto más bonita

Level: Scoolinar

Truly fascinating cookies. 🤩🤩🤩 congratulations

Level: Scoolinary Team

I love them! They look crispy on the outside with a center that’s probably still a bit soft.

How did the texture turn out with the cocoa and hazelnut combo? At first glance, they seem to have a nice balance between crunch and moisture.

If you ever want to enhance the visual appeal, you could try stacking them more casually or adding some… Seguir leyendo

Level: Scoolinar

Pintaza,tienen que estar súper ricas.

Level: Scoolinary Team

This hazelnut Pain aux Raisin looks absolutely irresistible! 🥐🔥 You’re clearly mastering the art of Viennoiserie, one buttery layer at a time. Using Gelcream hot for the pastry cream is a total game-changer—being able to freeze it opens up a whole new level of planning and precision.

What did you find most challenging about shaping or… Seguir leyendo

Level: Sous Chef

Precioso !!!

Level: Scoolinary Team

Thanks for joining the challenge! 🚀
The freshness of the glazed strawberries must contrast amazingly with the juiciness of the beef, and the balsamic vinegar surely adds just the right touch of acidity to balance everything out.

Plus, the plating has a super clean and modern vibe,really well executed.

Thanks for sharing it with the… Seguir leyendo

Level: Scoolinary Team

Lemon and white chocolate are already a winning combo, but that feuilletine layer must add an amazing textural contrast. 💥

💥💥 Plus, the limoncello-soaked sponge has to be a showstopper!

Thanks for joining the challenge,what you’ve brought is incredible.

The layers look super clean and well-defined, which says a lot about your technique.

Thanks… Seguir leyendo

Level: Scoolinar

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