Uploaded March 2021 | Updated September 2026, 4 hours ago
My Skillshare: skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
Modernistic Greek ravioli... Blasphemy or the way to go??🤔
Having lived almost half of my life in the Mediterranean, Greek food has firmly taken a very special place in my heart ❤️ You might have noticed that from my several "tzatziki" themed videos 🤓 But this time, the spotlight is on Greek Ravioli!
I promise I won't be altering the original flavour too much... I'm only gonna play with texture, colour scheme and plating of this magnificent traditional Greek dish. The style that we are going for in this Modernistic Greek ravioli video is "sophisticated simplicity", a very simple, yet modern and clean look.
My Skillshare: skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
Modernistic Greek ravioli... Blasphemy or the way to go??🤔
Having lived almost half of my life in the Mediterranean, Greek food has firmly taken a very special place in my heart ❤️ You might have noticed that from my several "tzatziki" themed videos 🤓 But this time, the spotlight is on Greek Ravioli!
I promise I won't be altering the original flavour too much... I'm only gonna play with texture, colour scheme and plating of this magnificent traditional Greek dish. The style that we are going for in this Modernistic Greek ravioli video is "sophisticated simplicity", a very simple, yet modern and clean look.







![French Croissants: The Flaky, Buttery Icon of Breakfast Perfection! 🥐
Learn on Skillshare: https://www.skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
This Croissant recipe is not a quickly-made easy one. It’s a recipe of the famous pastry Chef Dominique Ansel (the inventor of Cronuts). It takes more than 3 days and involves making of a proper laminated pastry with 27 layers and growing of a Croissant starter / levain.
But it’s totally worth it! Check out this video with detailed guidance and let me know what you think.
Here’s the recipe for CROISSANTS (makes 11):
- 12 g Active dry yeast
- 5 g Sugar
- 203 g Water
- 560 g Unbleached Bread flour
- 29 g Butter (83-85% fat)
- 72 g Sugar
- 29 g Egg
- 15 g Cream (35% fat)
- 12 g Kosher salt
- 68 g Croissant levain
- 284 g Butter (83-85% fat) [FOR LAMINATING] French Croissants: The Flaky, Buttery Icon of Breakfast Perfection! 🥐](https://i.ytimg.com/vi/BPUilAO1OBw/mqdefault.jpg)


