Uploaded January 2021 | Updated September 2026, 18 minutes ago
Learn on Skillshare: skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
Have you tried S'mores before? š¤ After spending several years in Canada, I'd like to share with you my interpretation of a very popular campfire dessert in North America, S'mores!
S'mores (as per its traditional definition) is a dessert "sandwich", consisting of 1 or 2 Graham crackers with some chocolate and, most importantly, marshmallow in between. S'mores can be toasted (its marshmallow part) or not.
In my version of S'mores, we are going to recreate the "sandwich" idea, but in a shape of a pistachio nut. I.e. Graham crackers (or rather its European version, Digestive biscuits) shells will enclose a homemade Baileys marshmallow (a much softer and more delicate version of the store-bought marshmallows) and a bit of cream chocolate.
No special ingredients or tools are required to make this fun and colourful North American marshmallow dessert. Let me know what do you think about my no-bake S'mores interpretation š¤ā
Learn on Skillshare: skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
Have you tried S'mores before? š¤ After spending several years in Canada, I'd like to share with you my interpretation of a very popular campfire dessert in North America, S'mores!
S'mores (as per its traditional definition) is a dessert "sandwich", consisting of 1 or 2 Graham crackers with some chocolate and, most importantly, marshmallow in between. S'mores can be toasted (its marshmallow part) or not.
In my version of S'mores, we are going to recreate the "sandwich" idea, but in a shape of a pistachio nut. I.e. Graham crackers (or rather its European version, Digestive biscuits) shells will enclose a homemade Baileys marshmallow (a much softer and more delicate version of the store-bought marshmallows) and a bit of cream chocolate.
No special ingredients or tools are required to make this fun and colourful North American marshmallow dessert. Let me know what do you think about my no-bake S'mores interpretation š¤ā


![French Croissants: The Flaky, Buttery Icon of Breakfast Perfection! š„
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. Itās 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 itās totally worth it! Check out this video with detailed guidance and let me know what you think.
Hereās 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! š„](https://i.ytimg.com/vi/BPUilAO1OBw/mqdefault.jpg)







