Member Ljubica Jocic
Member
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Scoolinar
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Ljubica Jocic posted an update 4 weeks ago
Level:
Scoolinar
Mango baked cheescake
Estevan Moreno, Kim T P. and 9 others5 CommentsView more comments-
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Scoolinar
Se ve muy rica
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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!
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Ljubica Jocic posted an update 4 weeks ago
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Scoolinar
Mousse praline pistachio
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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! 😊
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Level:
Scoolinar
Tiene pintaza
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Ljubica Jocic posted an update 5 weeks ago
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Scoolinar
Tiramisu
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Sous Chef
Me encanta el tiramisú! Qué buena pinta tiene 😍
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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! 😊
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Ljubica Jocic posted an update 5 weeks ago
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Scoolinar
Les Quatre Mendiants
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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?
🪄 If you haven’t joined the challenge currently running on the platform (open until tomorrow), we… Read more -
Level:
Scoolinary Team
Impressive, Chef!
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Ljubica Jocic posted an update 5 weeks ago
Level:
Scoolinar
Choux with ricotta and nuts.
#TechniquesChallenge
1. Craquelin: butter, brown sugar and butter
2. Rolling and freezing
3. Cooked dough: milk, water, butter boiled, incorporating flour, cooked until the batter is smooth
4. Mixing batter with eggs
5. Piping
6. Applying craquelin on the top
7. Baking on higher temperature, then on the lower
8. Filling…
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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.
Thanks for joining the challenge and… Read more1 -
Level:
Scoolinar
Que bueno
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Ljubica Jocic posted an update 6 weeks ago
Level:
Scoolinar
Madeleines
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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.
Don’t forget to join our ongoing Culinary Techniques… Read more1
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Ljubica Jocic posted an update 6 weeks ago
6 weeks ago (edited)
Level:
Scoolinar
Flan
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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… Read more1 -
Level:
Scoolinar
Thank you Sussan. I used classic water bath.
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