Member Yusuf Dugic
Member
205
Scoolipoints
Scoolinar
-
Yusuf Dugic posted an update a week ago
a week ago (edited)
Sol Damiani2 Comments-
Level:
Scoolinary Team
Many Scoolinars participated with amazing photos and creations.😍 Soon, my colleague @soldamiani will share more updates. 😉
-
Level:
Scoolinary Team
Hi Yusuf! Soon! Chef Anna Gordon already has all the pictures you shared in our Cooking Feed😉
-
-
Yusuf Dugic posted an update 2 weeks ago
Level:
Scoolinar
My 3rd try
-
Level:
Scoolinary Team
That third attempt looks bold!
The sear is spot on, and the rosemary with garlic must have added an amazing aroma. How did you handle the doneness this time? .
Tell us a bit more about your process,it’s always great to see how technique evolves! 😊
-
Level:
Scoolinary Team
This is impresive, Yusuf!
Tell us a little bit more about your preparation.
What specific and measurable improvements have you achieved thanks to Scoolinary?
-
-
Yusuf Dugic posted an update 3 weeks ago
3 weeks ago (edited)
Level:
Scoolinar
#CookieChallenge
Attractive and melting kinder cookies, chewy inside and crunch with softness from outside, balanced flavour
View more comments-
Level:
Scoolinary Team
Those cookies look amazing! They have the perfect balance between crunch and creaminess, and that melty filling takes them to the next level. You’ve definitely nailed the texture to achieve that contrast. How did you manage to keep the chocolate filling so creamy without it getting absorbed too much into the dough?
👉🏻 If these delicious cookies… Read more1 -
Level:
Scoolinar
Wow que 🤗 buenas
- View more comments
-
-
Yusuf Dugic posted an update 6 weeks ago
Level:
Scoolinar
First picture is full chocolate croissant , will bake it tomorrow inshallah
Second is cheese croissant
-
Level:
Scoolinary Team
What a showstopper those croissants are! The lamination on the chocolate one looks flawless, and the cheese croissant has a shine that practically screams, “Eat me now!”
The structure looks spot on, with well-defined layers and great pastry development.
If you haven’t joined the ongoing challenge on our platform yet, we’d love to have you… Read more -
Level:
Scoolinar
Que buena pinta, justo hice croissants. Voy a subir mi foto ahora.
1
-
-
Yusuf Dugic posted an update 6 weeks ago
Level:
Scoolinar
I’ve been making/practicing my croissants, while i was using a butter which said it has 82.5% fat but i think now that it isnt true cause it was melting fast and breaks easily
Now i bought a 84% professional butter this was the result
View more comments-
Level:
Scoolinary Team
What a great improvement, your result looks amazing! 🤩
You can really see the difference the butter made,the layers are more defined, and the lamination looks cleaner.Chef Bachour recommends 82% as a minimum, but it’s clear that a higher percentage is working better for you, and that’s what matters!.
Now, the question is: do you feel the…
1- View 2 replies
-
Level:
Scoolinar
Un resultado de lujo, es sorprendente como cambian las cosas cuando la materia prima es buena
1 - View more comments
-
-
Yusuf Dugic posted an update 5 months ago
Level:
Scoolinar
I have a quick question about croissant,
if I will be using a flour which contains 15-18 % protein
is that going to be fine or?
-
Level:
Scoolinary Team
Hi Yusuf.
Using a flour with such a high protein content (15-18%) isn’t ideal for croissants. This type of flour is more suitable for breads that need a firmer and more elastic structure, like rustic or sourdough breads, as it will develop more gluten. This could make your croissants denser and less fluffy, and it might make it harder to achieve…
1
-
-
Yusuf Dugic posted an update 5 months ago
Level:
Scoolinar
Tiramisu croissant 🥐 😀
will call it Tirassant’s
View more comments-
Level:
Scoolinary Team
The tiramisu must give the croissant an incredible flavor. It’s truly a delicious combination, thanks for sharing it with the community.
Best regards.
1- View 2 replies
-
Level:
Scoolinary Team
Oh, yes! And a new star is born! 👏
1 - View more comments
-
-
Yusuf Dugic posted an update 6 months ago
Level:
Scoolinar
Is there going to be a course for Cinnamon rolls or?
View more comments-
Level:
Scoolinar
I’d certainly be interested!
-
Level:
Scoolinary Team
Hi Yusuf.
Your course suggestion is interesting, and I will forward it to the team in charge.
In the meantime, we have this cinnamon swirl recipe that you might find interesting: https://www.scoolinary.com/courses/vegan-pastry-essentials/lessons/cinnamon-swirls-filling
Best regards.
1 - View more comments
-
-
Yusuf Dugic posted an update 6 months ago
Level:
Scoolinar
I was testing something until I came to here
doughnuts croissants 🥐
for the next step will be the topping or cream fillings
View more comments-
Level:
Scoolinary Team
That sounds incredible! The combination of doughnuts and croissants must yield a delicious result. I’m sure the glazes and fillings you choose will take those croissants to the next level. Looking forward to seeing the result of your ‘DougSsants’ 😍 soon!.
3- View 2 replies
-
Level:
Scoolinary Team
Wowww They look marvellouse. That crispy texture is so inviting. Can’t wait to see them with their fillings and glazes, either. 😍 Do you own a bakery, Yusuf? Where are you from?
1- View 2 replies
- View more comments
-
-
Yusuf Dugic posted an update 7 months ago
Level:
Scoolinar
These were my first cheesecakes I have ever made, now my aim is to learn about “ Air CheeseCake “
View more comments-
Level:
Scoolinary Team
Impressive work for your first cheesecakes! The presentation is elegant, and the details, like the strawberry and pistachio decorations, give it a unique touch. It’s admirable that you’re already looking to perfect your skills with new techniques like ‘Air Cheesecake.
Keep it up; you’re on a great path!
1 -
Level:
Scoolinary Team
Great challenge you’ve set for yourself, Chef Yusuf!💫 I’m sure you’ve seen it, but just in case, we have a recipe for that very same cheesecake on our platform:
https://recipes.scoolinary.com/air-cheesecake
https://www.scoolinary.com/courses/cheesecakes/lessons/air-cheesecake-presentation-of-ingredients
🧀It’s from our…2- View 2 replies
- View more comments
-
