Miembro ggiillaarryy
Miembro
66
Scoolipoints
Scoolinar
-
ggiillaarryy ha publicado una actualización hace al año
Level:
Scoolinar
Hello!
I am having issues downloading my croissants and viennoiserie certificate
Orsolya Csernák, Sol Damiani y2 más6 ComentariosView more comments-
Level:
Scoolinar
Same here, i have finished the 3 course (eclair, Neapolitan pizza, & creative pizza course)and having problem downloading the pdf certificate.
- View 3 replies
-
Level:
Scoolinary Team
Please contact support@scoolinary.com, so I can give you the necessary help.
Greetings - View more comments
-
-
ggiillaarryy ha publicado una actualización hace al año
Level:
Scoolinar
Chocolate eclairs
View more comments-
Level:
Scoolinar
Perfect!
- View 1 reply
-
Level:
Scoolinar
Wowwww I’ll try this.
Have you learned it at Scoolinary?
- View 1 reply
- View more comments
-
-
ggiillaarryy ha iniciado el debate Eclairs en el foro Ask a question hace al año
Level:
Scoolinar
I made some chocolate eclairs and the filling was getting liquid I guess because of the hot weather. Are they supposed to stay refrigerated after making them ?
Thanks
Orsolya Csernák, Mandie Lowe ySol Damiani -
ggiillaarryy ha iniciado el debate Gelatin leaves en el foro Ask a question hace al año
Level:
Scoolinar
Hello Help
If the recipe calls for 3 gr of gelatin leaves how much it is in gelatin powder ? How do I convert it ? Is it the same weight for both? Do I weigh the gelatin after or before adding the water?
It’s confusing me a lot !
Thank you so much
Mandie Lowe, Sol Damiani yOrsolya Csernák -
ggiillaarryy ha iniciado el debate eclairs en el foro Ask a question hace al año
Level:
Scoolinar
How can I substitute gelatin leaves for gelatin powder? And If doing it, Does it impact the results of the product? Thank you!
Mandie Lowe ySol Damiani
