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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Well…well…rushing the hours to try to replicate another Bachour recipe. I hope to get there 😅😅😅😅.
Level:
Executive Chef
Bueno… pues… apurando las horas para intentar replicar otra receta de Bachour. Espero llegar 😅😅😅
Translated from Spanish
Sol Damiani, Lana Mihajlović and 5 others3 Comments- View more comments
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Angie Ng posted an update a year ago
#BachourChallenge
A Mango petite gateau and Mango entremet with elements from the Mango entremet in Entremets and Tarts. For big cakes, the heavy inserts tend to sink during assembly and it’s challenging to get the clean cut glaze at the bottom of the cake.
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Angie Ng posted an update a year ago
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pedro.parra.romero posted an update a year ago
#BachourChallenge
chocolate mouse with white chocolate coating
#BachourChallenge
mouse de chocolate con cobertura de chocolate blanco
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Abu Ghaben posted an update a year ago
#BACHOURCHALLENGE
Pistachio Entremet
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Abu Ghaben posted an update a year ago
#BACHOURCHALLENGE
Bi-Color Croissant
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Abu Ghaben posted an update a year ago
a year ago (edited)
#BACHOURCHALLENGE
I made all three based on the Bachour course
1. Entremet with pistachio praline with chocolate decoration and glazing
2. Croissant Flower
3. Bi-Color Croissant
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Kataifi Nests with Vegetables
I think I shared some sweet kataifi pasta nests some time ago. Today I bring them with a vegetable stir-fry. Eggplant, zucchini, mushroom, spring onion, salt, pepper and a good olive oil.
Level:
Executive Chef
Nidos kataifi con Verduras
Creo que hace tiempo comparti unos nidos de pasta kataifi dulces. Hoy los traigo con un salteado de verduras. Berenjena, calabacín, champiñon, cebolleta, sal, pimienta y un buen aove.
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Betza Medina posted an update a year ago
I present my tuna tart with tomato, onion and capers sofrito, based on flaky dough.
And if all goes well, tomorrow I will present my first work for the #Bachourchallenge.
I’m up for it! We home cooks must dare to do it!
Les presento mi tarta de atún con sofrito de jitomate, cebolla y alcaparras, a base de masa hojaldrada.
Y si todo sale bien, mañana les presento mi primer trabajo para el #Bachourchallenge.
Ya me animé! Las cocineras caseras debemos atrevernos!!
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
#BachourChallenge
Almond brioche with vanilla pastry cream. Recipe included in the course ‘Croissants and pastries’ by Antonio Bachour
Profile: amateur
And with this brioche I finish the brioche trilogy that Bachour prepares in his course. The dough is truly fabulous, very very fluffy and with a delicate and deep flavor. The combination of…
Level:
Executive Chef
#BachourChallenge
Brioche de almendras con crema pastelera de vainilla. Receta incluida en el curso ‘Croissants y bollería’ de Antonio Bachour
Perfil: amateur
Y con este brioche termino la trilogía del brioche que Bachour prepara en su curso. La masa es verdaderamente fabulosa, muy muy esponjosa y con un sabor delicado y profundo. La…
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Ksenia Vadaturskaia posted an update a year ago
Nantes Cookies, from the course of Elena Adell
They’re delicious, with orange zest and vanilla
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Sourdough Focaccia with Spirulina, Rosemary and Salt Flakes.
The focaccia recipe is from Martino Beria’s Sourdough Bakery Course
Level:
Sous Chef
Focaccia de Masa Madre con Espirulina, Romero y Sal en Escamas.
La receta de la focaccia es del Curso Panadería con Masa Madre de Martino Beria
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
These days, the weather just can’t make up its mind… sun, then rain, then sun again, then clouds… Just when I think summer is coming, it’s like it’s playing tricks. 😅 All these weather mood swings are messing with my energy, and honestly, we’re all a bit slow and sleepy.
So today, I decided not to give in and made myself a real energy…
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Samantha Xia posted an update a year ago
I have self taught myself how to make home made pizza
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EDGARDO ABORDE posted an update a year ago
a year ago (edited)
✅ BOW TIE CROISSANTS
filled with strawberry pastry Cream
✅ profile —professional
#bachourchallenge
- Challenge #1. Achieving a symmetrical bow tie shape is tricky. Uneven shaping can affect both appearance and baking quality.
- Solution: Use a template or cutter to ensure even sizes. Chill the dough slightly before shaping to make it easier to handle…
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