Member Ksenia Vadaturskaia
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Ksenia Vadaturskaia posted an update 4 days ago
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Here’s my brioche of this morning, Rotolo di lana. I just wanted to share this pic and tell that once trying the advice of Chef Antonio Bachour and his recipe of Pain aux Raisins, about soaking the raisins overnight in the syrup with sugar, rhum and vanilla, I get to treat in such a royal way all the raisins that I use for any other recipes… Read more
Maloles Muñoz, Mikel Viz Felipe and 5 others4 CommentsView more comments-
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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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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… Read more
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Ksenia Vadaturskaia posted an update a week ago
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Scoolinar
Triple chocolate brownies, from the course of Juliana López May, I was so enjoying them with the cup of my morning coffee. A breakfast like this can be life transforming 😊
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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… Read more
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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… Read more
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Ksenia Vadaturskaia posted an update 2 weeks ago
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Scoolinar
Funny bunnies
This is how the leftovers of sablé dough, vanilla and chocolate one, that was made for some other recipes (basically for tarts) could be used. To cut the bunnies and give them their carrots, strictly and necessarily with the help of kids, otherwise no fun 😊
#CookieChallenge
Professional
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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!
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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! 🐰🥕
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Ksenia Vadaturskaia posted an update 2 weeks ago
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Scoolinar
Peanut Cookies with caramelized chocolate and honey, from the course of Elena Adell
#CookieChallenge
Professional
What a lovely recipe, indeed. My discoveries here are the use of glucose and caramel powder. Since I was having as well some peanut praline made earlier for another recipe, I’ve used it as well as an insert of the cookies.
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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… Read more
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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… Read more
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Ksenia Vadaturskaia posted an update 3 weeks ago
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Scoolinar
Ginger Snap cookies from the course of Anna Gordon
#CookieChallenge
Professional
For the first time I’ve done them this Christmas, and my family, and also all of the classmates of my daughter fell in love with them. So now I make them quite often. This is my Sunday’s batch, they’re spicy, and absolutely gorgeous. This time I followed the… Read more
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Puro espectáculo
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Ideales, probaré la receta. Tu foto es preciosa. Buen trabajo
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Ksenia Vadaturskaia posted an update 3 weeks ago
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Cranberry oatmeal cookies
#CookieChallenge
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Stagier
Que ganitas de probar una. Y que foto más bonita
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Truly fascinating cookies. 🤩🤩🤩 congratulations
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Ksenia Vadaturskaia posted an update 3 weeks ago
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Scoolinar
Classic chocolate chips cookies and cookies with milk chocolate chips, cocoa and hazelnuts
#CookieChallenge
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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… Read more1 -
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Pintaza,tienen que estar súper ricas.
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Ksenia Vadaturskaia posted an update 3 weeks ago
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Scoolinar
Hazelnut Pain aux Raisin, slowly but steadily I’m moving on with the course of Antonio Bachour, this creation is from his masterclass of Viennoiserie, and I must say it is DELICIOUS. My personal discovery is that pastry creams made with Gelcream hot instead of the usual cornstarch can be freezed , and wow, now I’ve made quite a batch of these… Read more
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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… Read more
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Ksenia Vadaturskaia earned the scoolistar ScooliStar 3 weeks ago
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Scoolinar
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Felicidades!!
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Sous Chef
Enhorabuena Ksenia!!👏
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Ksenia Vadaturskaia posted an update 6 weeks ago
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Scoolinar
Beaf medallions with glazed strawberries and beans
#TécnicasChallenge1. Give a beaf tenderloin a cylindrical shape
2. Separating the parts of a beaf tenderloin according to purpose;
3. Glazing strawberries and beans with balsamic vinegar;
4. Plating
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Precioso !!!
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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… Read more
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Ksenia Vadaturskaia posted an update 6 weeks ago
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Scoolinar
Lemon and White Chocolate cake #TécnicasChallenge
1. Whipped cream – Chantilly from the course of Joanna Artieda Pastry Basics: Creams
2. Genoise sponge cake, also from Joanna Artieda’s course dedicated to doughs. The sponge cakes I then soaked with a Limoncello syrup
3. Lemon and white chocolate mousse, from the course of Antonio Bachour… Read more
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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… Read more
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Scoolinar
Menuda pinta rica
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Ksenia Vadaturskaia posted an update 2 months ago
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Scoolinar
Hazelnut rolls that I’ve made using the recipe of the chocolate glaze from the eclair course of Fran Segura
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Perfection at its best! 👏 These hazelnut rolls look like they belong in a high-end pâtisserie. Using the chocolate glaze from Fran Segura’s éclair course? That’s next-level thinking! 🍫✨ The shine is impeccable—did you tweak the tempering process, or did you follow the exact technique from the course? Also, I’m curious—how did you balance… Read more
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Scoolinary Team
They look spectacular, Ksenia! I love how you’ve adapted the chocolate glaze recipe to the hazelnut buns.
How was your experience working with this glaze on something other than éclairs? Did you have to adjust the texture or temperature to make it work well with these buns?
Thanks for sharing your process!
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Ksenia Vadaturskaia posted an update 2 months ago
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Scoolinar
Pizzette rustiche di pasta sfoglia e pomodorini confit #TomatoChallenge
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Mamma mia!!!
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wow
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Ksenia Vadaturskaia posted an update 2 months ago
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Scoolinar
Quiche di melanzane, scamorza e pomodori ciliegini rossi e gialli #TomatoChallenge
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🤤
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RiquÃsimo
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Ksenia Vadaturskaia posted an update 2 months ago
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Scoolinar
Chocolate eclairs #EclairChallenge
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Muy bonita presentación, se ven deliciosos 😋 🤤 👌 😍
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Scoolinary Team
Ksenia, your éclairs look absolutely stunning!
The glaze has such a beautiful shine—it makes every bite look like pure indulgence. And those little pieces on top, are they cacao nibs? If so, they must add a lovely crunch and a touch of bitterness to balance the sweetness of the chocolate perfectly.
Thanks for joining the challenge and sharing… Read more1- View 4 replies
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