Member EDGARDO ABORDE
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Scoolinar
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EDGARDO ABORDE posted an update 8 months ago
Level:
Scoolinar
Sausage Roll, palmier’s & creamy spinach puff…. from puff pastry class.
Cary B, Sol Damiani and 2 others2 Comments-
Level:
Scoolinary Team
That looks delicious, Edgardo! Sausage rolls, palmiers, and creamy spinach puffs are a fantastic trio. You’ve mastered the art of puff pastry!
That golden finshed makes them totally irresistible. Any special trick to share to accomplish such a color?😊
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Scoolinary Team
Hi Edgardo Aborde
Beautiful golden pieces! I can already imagine how delicious and crunchy each one turned out.
Tell us, what other filling do you recommend filling these delicious puff pastries with?
Thanks for sharing.
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EDGARDO ABORDE posted an update a year ago
Level:
Scoolinar
Vanilla & matcha glazed Donuts 🍩 from Donut course by chef Richard Bies , thank you for sharing your recipes and tips to make this donuts.
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Level:
Scoolinary Team
Hi @Edgar_81
Beautiful result! Thank you for sharing with the community.
Your donuts look incredibly appetizing and very pretty.
Tell us, what was the recipe you liked the most in the course?
Greetings. -
Level:
Scoolinary Team
I feel like Gretel (from Hansel & Gretel) when I see these pics, Chef @Edgar_81 😄Great work again! What did you discover through Richard Bies’ course that enriched your technique?
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EDGARDO ABORDE posted an update a year ago
Level:
Scoolinar
Mushroom and cheese & Corn Empanada from Argentinian Empanada course, the dough is surprisingly flaky, using the cornstarch was new to me for empanada dough, the result was flaky and delicious 😋 empanada. Thank you chef Maria Del Carmen Vicario for sharing the recipes and tips for making Argentinian Empanada.
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Your empanadas look great and very appetizing.
Tell us, what was the recipe that you liked the most from the empanada course?
Greetings.
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Level:
Scoolinary Team
I’m AMAZED and so happy for this result you accomplished, @Edgar_81 Here, Sol from Empanada Land (Argentina🇦🇷) confirms that this is an actual empanada piece. Congratulations! I can see you brushed the dough with egg, right? 😋That yellowish hue makes them even more appetizing. You just got yourself a new #ScooliStar, mate. Thanks for sharing…
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EDGARDO ABORDE posted an update a year ago
Level:
Scoolinar
From Macaron course by Damien Wager . I have tried both italian and French meringue macarons, everything turns out perfectly. The strawberry whipped ganache tastes amazing 🤩. Thank you Chef Damien Wager and SCOOLINARY Team.
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Wowwww congratulations ❤️
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Level:
Scoolinary Team
Hi Edgardo
Those colors look so beautiful. Making Macarons is not easy, it requires a lot of practice, congratulations and thank you for sharing the results of the course with the community.
Do you have any thoughts on which course you are going to see next?
Greetings.
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EDGARDO ABORDE posted an update a year ago
a year ago (edited)
Level:
Scoolinar
hello 👋 my fellow SCOOLINARIANS ! I am thrilled to share this beautiful Éclairs, I’m feeling excited and inspired to do more . I told my self I Did it ! Thank you Chef Fran Segura and SCOOLINARY! For this Eclair Course.
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Wowwww I am speechless 🤩🤩🤩🤩
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Scoolinary Team
Incredible! , Everything looks delicious. Thanks for sharing with the community.
Greetings.
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EDGARDO ABORDE posted an update a year ago
Level:
Scoolinar
You should try this !!!Pain Au Raisin, white chocolate pastry cream, chocolate chips, hazelnuts…amazingly delicious 😋 😋😋 one of my favorite 😍 pastry . From vienoiserie course by Chef Antonio Bachour .
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Level:
Scoolinary Team
Heaven on Earth, @Edgar_81 👏 Thank God we can now React to the posts because a “like” just wasn’t enough. Thanks for sharing with us. Look, @sussan_scoolinaryteam 😍
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Level:
Scoolinar
That looks ambrosial! I want some 🥰!
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EDGARDO ABORDE posted an update a year ago
Level:
Scoolinar
Getting ready for next month valentine’s week. Red velvet eclair from Fran Segura Eclair class. Perfect Eclair 👍🙌. Thank you SCOOLINARY.
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Level:
Scoolinary Team
I love this cuties @Edgar_81 How will you finish them?
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Scoolinar
What a romantic idea!!!! Thanks for sharing 🥰🥰
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EDGARDO ABORDE posted an update a year ago
Level:
Scoolinar
Hello 👋 everyone …fresh from the Oven. I made this today Bi Color Pain Au Chocolate from Vienoiserie and croissant Course. Result was amazing 🤩.
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Scoolinary Team
@Edgar_81 you rock like Messi! Pure bliss for the taste buds AND the hungry eyes of this Community. You got yourself a new #ScooliStar, pal. Congratulations, my friend👏
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Level:
Scoolinar
Holy cow, very nice, Edgar. 👍
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EDGARDO ABORDE posted an update a year ago
Level:
Scoolinar
Hello 👋 Everyone… I just made 🥐 🥐🥐 today… 1st try, no sheeter, handmade, I follow the recipe and the process…. Best croissant I ever tasted in my life. I’m happy that I took this vienoiserie and croissant course. 🙌🙌🙌 to chef Antonio Bachour. Thank you 🙏 & to SCOOLINARY.
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Very nice. They look good. 😁
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Scoolinary Team
We are glad to know that you are enjoying the course, thank you for sharing the progress of the course with the community.
Greetings. - View more comments
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EDGARDO ABORDE posted an update a year ago
Level:
Scoolinar
Hello everyone! I can’t finish croissant and vienoiserie course, I always end up incomplete. the preparation of glaze part of the course I’m having problem with. Does anyone here experience thesame problem?
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Level:
Scoolinary Team
I reviewed the course and I am able to finish the chapter and it is marked as complete
You also have the option that if you saw the course, click the “next lesson” button so that it is marked with a ✅ and you can continue with the next lessons.
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Level:
Scoolinar
Oh yes. I had trouble with that module. I selected the correct responses the 1st time, and it told me I was wrong. I tried a different combo, it said I was wrong, I think the 3rd time I selected the correct combo, and it gave me the passing score.
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