Member panagiotis Moysakis
Member
46
Scoolipoints
Scoolinar
-
panagiotis Moysakis posted an update a year ago
Level:
Scoolinar
Brownie recipe from Hans Ovando´s recipe book
Grace Andersen, Sol Damiani and 2 others3 CommentsView more comments-
Level:
Scoolinary Team
Hi @panoswaterfordhotmail-com
Thanks for sharing with the community, your dessert looks very delicious.
If you want it for a next photo, we would like you to accompany your dessert with some accompaniment, such as a sauce or fruit that can harmonize your presentation.
Greetings.
1 -
Level:
Scoolinar
Impressive
1 - View more comments
-
-
panagiotis Moysakis started the discussion Ice cream stabilizers in the forum Ask a question a year ago
Level:
Scoolinar
I would like to know what kind of stabilizer Jordi Roca uses for his ice creams as the recipe book doesn´t specify
Orsolya Csernák and Sol Damiani -
panagiotis Moysakis posted an update a year ago
Level:
Scoolinar
The Makroudh tart was delicious. Thank you for the recipe
View more comments-
Level:
Scoolinary Team
Your Makroudh tarta looks very delicious, excellent presentation. Thank you for sharing.
Greetings -
Level:
Scoolinary Team
That looks stunning @panoswaterfordhotmail-com 😍
- View more comments
-
-
panagiotis Moysakis started the discussion Croissant lamination in the forum Ask a question a year ago
Level:
Scoolinar
I tried Mr Bachours recipe and method of work. My croissants looked perfect on the outside, however they didn’t have the distinct honeycomb layers. Instead, the crumb was more like a bread. This is my third time trying this method and hasn’t really worked for me. Has anyone else the same experience as me? Any ideas as to what can cause the bread-like crumb
Mandie Lowe, Sol Damiani and Sussan Estela Olaya
