Uploaded March 2022 | Updated September 2026, 2 hours ago
How to turn potato into ice cream, you may ask... 🤔 Here's how.
Full video recipe coming out on my channel. Subscribe!
Create Culinary Art for Ukraine 🇺🇦 Don't be indifferent, help spread the word!
⭐Website: chefrudakova.com
⭐My SKILLSHARE classes: https://skl.sh/3DL0zp5
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| Potato ICE CREAM #shorts | Chefs for Ukraine 💙💛 |
#PotatoIceCream #Ukraine #ChefsForUkraine #ArtForUkraine #CookForUkraine #Recipe #CookingVideo #HowToCook
How to turn potato into ice cream, you may ask... 🤔 Here's how.
Full video recipe coming out on my channel. Subscribe!
Create Culinary Art for Ukraine 🇺🇦 Don't be indifferent, help spread the word!
⭐Website: chefrudakova.com
⭐My SKILLSHARE classes: https://skl.sh/3DL0zp5
⭐UDEMY Culinary course: udemy.com/course/culinary-education-in-90-min/?referralCode=655C08CB56D081E5647F
⭐BECOME MY YOUTUBE CHANNEL MEMBER: youtube.com/channel/UCPonZj7uUlwSo-p5hNDm_RQ/join
⭐PATREON membership: patreon.com/ChefRudakova
⭐PAYPAL one-time donation: paypal.me/ChefRudakovaPayPal
⭐INSTAGRAM: instagram.com/chefrudakova
⭐TWITTER: twitter.com/ChefRudakova?lang=en
⭐MY OTHER YOUTUBE CHANNEL: youtube.com/c/NataliaRudakovaTalks
Affiliated links (I receive commission):
⭐Music I use in my videos (Get 2 months for FREE): artlist.io/Natalia-1138393
| Potato ICE CREAM #shorts | Chefs for Ukraine 💙💛 |
#PotatoIceCream #Ukraine #ChefsForUkraine #ArtForUkraine #CookForUkraine #Recipe #CookingVideo #HowToCook








![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)

