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Beatriz Torija posted an update
Level:
Executive Chef
#BACHOURCHALLENGE
Sugar brioche from Antonio Bachour’s ‘Croissants and pastries’ course
It has been a real pleasure to cook with Antonio Bachour and follow his instructions. The most challenging thing has been to control the temperature during fermentation without a fermenter, and to adapt the time and temperature indications to my oven.
I love brioche… but I had never made it before. The result was amazing. I have never eaten a more delicious brioche in my life.
Profile: amateur
Level:
Executive Chef
#BACHOURCHALLENGE
Brioche de azúcar del curso ‘Croissants y bollería’ de Antonio Bachour
Ha sido un verdadero placer cocinar con Antonio Bachour y seguir sus indicaciones. Lo más desafiante ha sido controlar la temperatura durante la fermentación sin un fermentador, y adaptar las indicaciones de tiempo y temperatura a mi horno.
Me encanta el brioche… pero no lo había hecho nunca. El resultado ha sido sorprendente. No he comido en la vida un brioche más rico.
Perfil: amateur
Translated from Spanish
Lana Mihajlović, Mercedes Delgado de Miguel and 8 others16 Comments-
It is very rich! And that photo not only transmits that… it transmits delicacy, home and warmth
I congratulate you
Es muy rico!! Y esa foto no solo transmite eso…transmite delicadeza, hogar y calidez
Te felicito
1a year agoTranslated from Spanish
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Level:
Executive Chef
@undefined thanks for your words, Stella. I didn’t expect them to turn out so rich 😍.
Level:
Executive Chef
@undefined gracias por tus palabras, Stella. No me esperaba que salieran tan ricos 😍
a year agoTranslated from Spanish
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how cute, they were fluffy!!! super craveable!!!
que linduras, quedaron esponjosos!! super antojables!!
1a year agoTranslated from Spanish
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Level:
Executive Chef
@betzamedina muchas gracias, Betzabé, están riquísimos. Me sorprendió que quedaran tan ligeros y esponjosos 🥰
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Level:
Executive Chef
But how wonderful Beatriz! A job of 10! They are so beautiful, with that fabulous crumb. Bravo!
Beautiful pictures
Level:
Executive Chef
Pero qué maravilla Beatriz! Un trabajo de 10! Te han quedado tan bonitos, con esa miga fabulosa. Bravo!😍
Preciosas fotografias
1a year agoTranslated from Spanish
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Level:
Executive Chef
@undefined thanks Maloles. The result has me amazed, it’s a thousand times better than I could have imagined. Bachour is amazing
Level:
Executive Chef
@undefined gracias Maloles. El resultado me tiene sorprendida, es mil veces mejor de lo que hubiera imaginado. Bachour es sorprendente
1a year agoTranslated from Spanish
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Level:
Executive Chef
@beatriztorijagmail-com I understand you perfectly. Bachour is a genius. I have to try this brioche. You have made a great brioche
Level:
Executive Chef
@beatriztorijagmail-com Te entiendo perfectamente. Bachour es un genio. Tengo que probar este brioche. Te ha quedado de lujo
1a year agoTranslated from Spanish
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Level:
Executive Chef
@loles-mhotmail-com cheer up, because the result is spectacular!!!!
Level:
Executive Chef
@loles-mhotmail-com anímate, porque el resultado es espectacular!!!
2a year agoTranslated from Spanish
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Level:
Scoolinary Team
what beautiful photos! Cookbook worthy that you find in an airbnb walking around a beautiful city. 😍
This brioche has a perfect golden color and a gorgeous shape that reflects the care with which you treated it, even without a professional fermenter. The fluffy texture you see in the cut and the little layer of sugar on top make it very tempting. The natural light you used in the photos and the flowers in the background give it a very homey and warm feel, perfect for this type of preparation! Don’t forget to share it on your stories and tag us @scoolinary_es and Bachour for everyone to see. 🌟✨
Level:
Scoolinary Team
¡Qué fotos más bonitas! Dignas de libro de cocina que encuentras en un airbnb de paseo por una ciudad hermosa. 😍
Este brioche tiene un color dorado perfecto y una forma preciosa que refleja el cuidado con el que lo has tratado, incluso sin un fermentador profesional. La textura esponjosa que se ve en el corte y la capita de azúcar por encima lo hacen muy tentador. La luz natural que usaste en las fotos y las flores de fondo le dan un aire muy hogareño y cálido, ¡perfecto para este tipo de preparación! No olvides compartirlo en tus historias y etiquetarnos en @scoolinary_es y a Bachour para que todo el mundo lo vea. 🌟✨
1a year agoTranslated from Spanish
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Level:
Executive Chef
@undefined thanks, Sol… photos shared. I’m starting to understand this craziness I used to see around Bachour. I’m totally hooked and his recipes are pure ❤️. He talks a lot about the ‘wow’ effect…that’s what I said, and what everyone who tried this brioche has said. 🙌🙌🙌
Level:
Executive Chef
@undefined gracias, Sol… fotos compartidas. Empiezo a entender esa locura que antes veía en torno a Bachour. Estoy totalmente enganchada y sus recetas son puro ❤️. Él habla mucho del efecto ‘wow’… eso es lo que dije yo, y lo que han dicho todos los que probaron este brioche. 🙌🙌🙌
a year agoTranslated from Spanish
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1a year agoTranslated from Spanish
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Level:
Sous Chef
They look amazing, the crumb looks super tender. All in all, very good job
Level:
Sous Chef
Se ven increíbles, la miga se ve súper tierna. En definitiva, muy buen trabajo
1a year agoTranslated from Spanish
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Level:
Executive Chef
thank you very much, Mercedes. I was very afraid because baking is not my field, but the result was a thousand times better than I could have imagined. They are delicious.
Level:
Executive Chef
@undefined muchas gracias, Mercedes. Me daba mucho miedo porque la repostería no es mi terreno, pero el resultado fue mil veces mejor de lo que hubiera imaginado. Están riquísimos.
a year agoTranslated from Spanish
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Level:
Sous Chef
Absolutely stunning work! 🙌 It’s so impressive that you managed to get such perfect results without a fermenter, that takes real dedication. The texture and shine on your brioche look bakery-level! Bravo! 👏
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Level:
Executive Chef
@lanamihajlovic you don’t know how your words touch me, sis. How I would have loved to send you a couple of brioches to Serbia, sis 🥰🥰.
Level:
Executive Chef
@lanamihajlovic no sabes cómo me emocionan tus palabras, sis. Cómo me hubiera gustado enviarte un par de brioches a Serbia, sis 🥰🥰
1a year agoTranslated from Spanish
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Level:
Sous Chef
@Beatriz Torija Don’t worry, we will definitely organize a live pajama party sometime with brioches 😁
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