Miembro ELISSAVET KANGELARI
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308
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ELISSAVET KANGELARI ha publicado una actualización hace meses
Level:
Scoolinar
Red velvet cake, well…. not red but exact recipe from “Essential Cakes” course by Josep Armenteros, just except for the red pastry colour… Amazing taste, thank you Josep!
Orsolya Csernák ySol Damiani5 Comentarios-
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Scoolinary Team
Great work, Elissavet! 👏 Is there a way to prevent the juices from the fruit to melt down, @sussan_scoolinaryteam ? Can we see a cut of the side, dear Elissavet?
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Scoolinar
Thank you, Sol! Next time I will follow Sussan’s advise! I didn’t use the red pastry colour because the ones I’ve found here in the island were coming from cochineal insect and I don’t eat insect…
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ELISSAVET KANGELARI ha publicado una actualización hace meses
Level:
Scoolinar
Classic cookie with pink chocolate chips… Than you so much chef Anna Gordon! (I’ve promised I will try all the cookies recipes…). Greetings to all friends here!
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Scoolinary Team
You just hit an emotional part of me, Elissavet. Those cookies remind me of my grandma’s famous chocolate chip cookies. She used to make them for us every now and then. OMG, I just saw on your profile that you’re from Greece. She was Greek, from Rhodes island. 😌
Yours look adorable.👏 Love the pic, too
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Scoolinary Team
Your cookies 🍪🍪🍪 look delicious, and what a lovely commitment to try all the cookie recipes. I’m sure each one will be a success.
I hope you’ll continue sharing them with us.
Best regards.
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ELISSAVET KANGELARI ha publicado una actualización hace meses
Level:
Scoolinar
“No bake cheesecake”, not as elegant as chef Dina’s but first attempt at cheesecakes ever… Thank you chef Dina and Scoolinary! Have a nice new week, everyone here!
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Scoolinary Team
Elissaveth, your no-bake cheesecake looks great for your first attempt. The important thing is that you’ve started, and with practice, you’ll surely improve even more. We’re glad to hear that Chef Dina’s course was helpful to you.
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Scoolinary Team
The sky is the limit, Dear Elissavet! I can spot lovely layers there. Generous balance of cheese, pastry and fruits😍
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ELISSAVET KANGELARI ha publicado una actualización hace meses
Level:
Scoolinar
An attempt on Philippe Salomon’s recipe “Tarte Bourdaloue”, after finishing his French Pastry Techniques course, which I enjoyed very much! Not an absolutely successful appearance, but almond cream and pear 🍐 is such a delicate taste combination indeed…
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Scoolinary Team
The combination of almond cream and pear is truly exquisite, a classic choice that never fails! The care and effort in the preparation are evident.
As a suggestion for another try, you could perhaps bake the tart at a slightly lower temperature or protect the edges with aluminum foil to prevent them from browning too quickly, ensuring a…
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Scoolinar
Thank you so much, Sussan! I will surely follow your valuable tips next time…
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ELISSAVET KANGELARI ha publicado una actualización hace meses
Level:
Scoolinar
Yoghurt and Mango cake (from the Josep Armenteros “Essential Cakes” course). Sunk a bit in the center because the mango was very ripe and juicy), but SO delicious! Greetings to all friends here…
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Scoolinary Team
We are glad to hear that you enjoyed the course.
Your yogurt and mango cake has a wonderful combination of flavors, especially with the aromatic touch of tonka bean, which beautifully complements the sweetness of the mango. I’m sure it was a hit!
As for some tips to prevent the cake from sinking in the center, you might consider… Seguir leyendo
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Scoolinary Team
I’ve made a similar cake before and I know how tricky it can be to get the perfect texture. Yours looks amazing! Did you use fresh mango or frozen?🤔 I bet a dollop of whipped cream and a sprinkle of toasted coconut flakes on top can just make this one so perfect, Elissavet. 😍Thank you for sharing!
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ELISSAVET KANGELARI ha publicado una actualización hace meses
Level:
Scoolinar
“Tree texture chocolate tart”, following exactly chef Aurelie’s directions in her course Homemade French Desserts. Thanks again, Aurelie! Greetings to all friends here!
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Amazing, you did a great job! Wow, please let us know how it tasted?
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Scoolinary Team
What a beautiful tart! It looks like you followed Chef Aurélie’s instructions from her homemade French desserts course very well. The cream and hazelnut decoration looks very elegant and professional. Congratulations on your work! If you need any advice or suggestions for your future creations, I’d be happy to help.
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ELISSAVET KANGELARI ha publicado una actualización hace meses
Level:
Scoolinar
Detail of an italian focaccia 80% ydratation, following Luigi Di Domenico’s directions (Focaccia course). Bubbly, soft inside, crunchy outside. Tomato sauce, onions, Mediterranean herbs on top. An absolute delight!
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Scoolinar
YUM. 😁
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ELISSAVET KANGELARI ha publicado una actualización hace meses
Level:
Scoolinar
Macarons with french meringue, after finishing Chapter 3 of Damien’s course. Unfortunately the ready grinded almond was not grinded as much as we needed 😕 in order to have a shiny result… Looking forward to finishing Damien’s course and perfecting the technique! Regards to all, thank you!
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Scoolinary Team
Hi Elissaveth Kangelari
Welcome to the Scoolinary community!
We want to share that when almond flour isn’t fine enough, it can seriously affect the texture and appearance of macarons. Coarse almond flour can cause the macarons to be uneven, not rise properly, and have a lumpy surface.
Here are some tips to get finer almond flour and improve…
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Scoolinary Team
Hi Elissavet
I’m glad to hear that. You know you can reach out to me anytime if you have any other questions—I’ll be happy to help.
Best regards. - View more comments
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ELISSAVET KANGELARI ha publicado una actualización hace meses
Level:
Scoolinar
My focaccia pugliese! Soft and delicious… Thank you, Luigi!!!
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Scoolinary Team
Hi Elissaveth
You got an excellent result.
Tell us, what did you like most about the course or what new tip did you learn?
Greetings.
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Level:
Scoolinar
This is the first focaccia I’ve made in my life, just after finishing the course! I will perfect my technique following the chef’s instructions. I’ve eaten this bread in Italy and liked it so much that I’ve always wanted to make it myself, so it’s a dream come true. I will make and the rest two recipes soon. Chef Di Domenico’s course was…
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