Level: Scoolinar

Se ve muy rica

Level: Scoolinary Team

Absolutely divine, Ljubica! 🍰 The smooth texture combined with the vibrant mango must be an explosion of flavor. Did you go for a classic baked cheesecake base, or did you tweak the filling for a silkier finish? The colors are stunning!

Level: Scoolinary Team

That mousse looks so creamy with a nice crunch in every bite! How did you balance the praline and pistachio flavors without one overpowering the other?

Thanks for sharing it with the community! 😊

Level: Scoolinar

Tiene pintaza

Level: Sous Chef

Me encanta el tiramisú! Qué buena pinta tiene 😍

Level: Scoolinary Team

It looks so creamy, and that dusting of cocoa on top must give each spoonful the perfect balance between sweet and bitter. Plus, the coffee on the side is a great nod to the ritual of enjoying it properly.

Thanks for sharing it with the community! 😊

Level: Scoolinary Team

Those mendiants look amazing!
I love how the nuts and dried fruits are evenly distributed—they make them look so appealing and probably add a great contrast in texture. Did you temper the chocolate, or did you go for a quicker melting technique?

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Level: Scoolinary Team

Impressive, Chef!

Level: Scoolinary Team

I love how the craquelin adds that crunchy texture and contrasts with the filling. Plus, the ricotta and walnut combination sounds like a well-thought-out flavor hit! 🤩

Tell us, how did you handle the double baking temperature? That shift can sometimes backfire if the steam isn’t controlled properly.

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Level: Scoolinar

Que bueno

Level: Scoolinary Team

The classic ones with powdered sugar have that comforting teatime vibe, but the chocolate-dipped and crunchy-coated ones add an interesting twist—like the rebellious cousins of the family. I like how you played with both presentations because each one invites a different experience.

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Level: Scoolinary Team

That flan looks fantastic!

The caramel is spot on,perfectly amber without tipping into bitterness. And the texture looks firm yet creamy, right at that sweet spot. One thing that always gets me thinking is the baking method: did you go for the classic water bath in the oven, or did you try a different technique? Because getting a flan with… Seguir leyendo

Level: Scoolinar

Thank you Sussan. I used classic water bath.