Miembro Yair Ben Zvi
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Yair Ben Zvi ha publicado una actualización hace al año
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Here are the Mandarins from the excellent “molding techniques in pastry” course by Jesús Escalera.
I’ve done some Mandarin and orange desserts before, but this one 👌… I warn you, it is dangerous ⚠️ you will want more and more.
More photos in my Instagram @erotisserie , welcome to follow 👏
Sol Damiani yOrsolya Csernák4 Comentarios-
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Hi @yairybzgmail-com
I like the result you got with the dessert.
Thank you for sharing with the community, your photos were very professional.
Greetings.
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Great work and great presentation, Yair @yairybzgmail-com ! You are more than welcome to tell us a bit more about your brand, Erotisserie. Please, share with us how it emerged and what inspired its distinctive name. Thanks for sharing!
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Yair Ben Zvi ha publicado una actualización hace al año
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#CopycatChallenge
Grapefruit, mint, olive oil entremet.
I made a petit gâteau version of it instead of entremet 😅
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Great job @yairybzgmail-com 👏👏We can tell how much you adore your work! It really inspires all of us, the members of this community.
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Hi @yairybzgmail-com
You always surprise us with the wonderful results you present to us.
Thank you for sharing your talent with the community.
Greetings.1
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Yair Ben Zvi ha publicado una actualización hace al año
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Scoolinar
#CopycatChallenge
Coconut mango and passion cake.
It’s a pity that neither the recipe nor the videos mention that this dessert is called “a promise kept” (Promesse tenue). Signature dessert by chef Ophélie Barès, with this dessert she won the 2014 season of “Who will be the next great pastry chef?”. (Qui sera le prochain grand pâtissier)
The…
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You just did a Fantastic job @yairybzgmail-com And thank you for sharing with us the name of this dessert. It’s so poetic, just like its appearance. Great work! You never cease to amaze us with your pastry skills.👏
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Yair Ben Zvi ha publicado una actualización hace al año
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This is just PER FECT @yairybzgmail-com 😍 I almost fainted. Great job!!!! What is the special Yair touch you added?
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Hi @yairybzgmail-com
Beautiful results and beautiful photography.
I am impressed with all the beautiful work you do.
Greetings. - View more comments
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Yair Ben Zvi ha iniciado el debate Lifelike Fruits and Nuts fun course en el foro Ask a question hace al año
Lifelike Fruits and Nuts fun course
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What a pleasure is to learn from this guy (Damian Wager).
He just constantly pour loads of valuable information and all questions are answered before being asked.
And the course itself is fun, recipes are tasty. I like that it’s shaping by hand, like sculptures, as opposed to have a 3d mold in the exact shape of the finished product.
*I decided…
chellysud, Sol Damiani y2 others -
Yair Ben Zvi ha iniciado el debate Modern Algerian Pastry- Maritozzi en el foro Ask a question hace al año
Modern Algerian Pastry- Maritozzi
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Hi
The recipe for the Maritozzi says (I checked both English and Spanish):
-Cover the Maritozzi to avoid drying out and proof at room temperature for 1.5-2 hours.
-The next day, let proof until it doubles in size. Egg was and bake…
But the actual lesson Introduction and preparation of the brioche LESSON 8 OF 43) shows only ONE proofing…
Mandie Lowe, Orsolya Csernák ySol Damiani -
Yair Ben Zvi ha iniciado el debate Christmas Cakes and Bûches but not only en el foro Ask a question hace al año
Christmas Cakes and Bûches but not only
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The course “Christmas Cakes and Bûches“, is just one example of many.
In the video “Hazelnut gianduja elaboration”, no mention of the mold type and size.
Looking at the recipe, nothing.
Looking at the list of “Necessary Equipment“, I can ASSume it is the “mini savarin mold“. But which diameter?
The tree ball interior assembly“, what mold is…
Mandie Lowe, Sussan Estela Olaya ySol Damiani -
Yair Ben Zvi ha publicado una actualización hace al año
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Just finished with the Makroud inspired tarts.
Knowing Makroud from home, I wasn’t sure how it would turn out in this form.
I want to praise chef Warda for creating a recipe with such a balance. I know it’s not easy to take the childhood flavors you know and elevate it to a delicacy, so brava 👏
I did a different piping style but still used the…
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They look beautiful
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@yairybzgmail-com I’m going to quote ‘Berlin’ 🎼and tell you that “you took my breath away”. It’s very inspiring to read you and realize that someone can make a difference in your experience as Chef Warda. One of these photos wins a new #Scoolistar. Since this fortnight is already covered with others from you, we’ll leave this one for the…
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Yair Ben Zvi ha iniciado el debate Makroud tart coffee ganache en el foro Ask a question hace al año
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Hi
In the manual, “20g Espresso “. You may think that means liquid.
In the video, the chef says “Espresso ground coffee”.
What does that mean? Espresso is the drink.
Do we simply grind fresh coffee beans?
Or did she mean to use the moist ground coffee beans that are left after an Espresso was made?
Thanks
Sol Damiani yMandie Lowe -
Yair Ben Zvi ha publicado una actualización hace al año
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Yes we love it, middle east flavor 😋
The pate sucree in 3mm turned out perfect. I’m a fan of rose water so I doubled on it.
My Valrhona strawberry stood for a white and lost its redness, but ok.
#ScoolithonMiniChallenge1
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Scoolinary Team
I can tell when it’s magic when I see it @yairybzgmail-com and that’s one 😍 Challenge accomplished!
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Yair Ben Zvi ha publicado una actualización hace al año
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I really liked Bachour’s courses for petit gâteau and for entremets.
#ScoolithonMiniChallenge3
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OMG @yairybzgmail-com 😍 We can tell you not only enjoyed this course but you accomplished perfect pieces with it, works of art, truly! Congratulations.
Let’s go step by step:
First: challenge accomplished.
Then: you just won your first #ScooliStar for this pics. If you’re up for it, we’ll post it on our Instagram stories and feature it in…- View 2 replies
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Yair Ben Zvi ha publicado una actualización hace al año
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The muhallebi with rice flour from the recent Algerian desserts course.
#ScoolithonMiniChallenge2
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Well, that is truly to make an entrance @yairybzgmail-com Mini Challenge 2 accomplished 💪
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Yair Ben Zvi ha iniciado el debate Algerian desserts en el foro Ask a question hace al año
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Hello
In this course they make a pate sucree 1cm thick?!
Who can eat a tart with a 1cm this base? Even 5mm is a lot.
Must be some kind of an error right?
Sol Damiani yMandie Lowe
