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Abu Ghaben posted an update
2 weeks ago (edited)
Level:
Scoolinar
#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
Abdallah Albasha, Lana Mihajlović and 7 others6 Comments-
Level:
Scoolinary Team
Thank you for joining the Bachour Challenge and for showing us the effort, dedication, and technique you applied to these three creations. The Croissant Flower has a very defined shape and a polished finish that truly stands out — that combination of colors and symmetry is so eye-catching! And the Bi-Color Croissant has beautiful lamination, with a striking contrast of tones that makes it super appetizing. The entremet also has a lovely shine ✨
Could you tell us which of the three creations you enjoyed making the most, and why?
Thank you for sharing your progress , it’s truly inspiring for all of us. Keep showcasing your work and making the most of the courses! Every challenge is an opportunity to grow and refine your craft. 💪🍰🥐
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Level:
Scoolinar
@Sussan Estela Olaya It’s hard to choose the most enjoyable process, each has its own beauty. Having said that, the croissant flower was the most exciting as it was preceded by several fails until I very luckily found it on the Antonio Bachour module. It required special gelling agents like pectin, I also could make the most out of my home dough sheeter to achieve that uniform thickness of the colored Détrempe. Also the Johan Martin Pavoni forms that I bought specifically for that item. I believe that this is one of the most beautiful vienoiserie items to make, see, and eat.
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Level:
Scoolinary Team
@undefined Abu, it’s such a joy to read your message!
We absolutely love the way you describe the process behind your Croissant Flower—not just the beautiful end result, but everything you learned and applied along the way. Those earlier attempts, your use of a homemade laminator, the technical details like the pectin, and even the thoughtful choice of molds all reflect an impressive level of dedication.
And yes, it truly is one of the most beautiful viennoiseries out there! We’re so happy to hear that you found the guidance you needed in Chef Bachour’s course to bring it to life successfully.
Thank you for sharing your experience with such passion. 😊
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Level:
Scoolinar
Precioso croissant-flor🌼🥐
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Level:
Scoolinary Team
Hi and welcome to the Scoolinary community, Abu! 🌟 It’s amazing to see your interpretation of the Croissant Flower, one of the trickiest challenges from Bachour. Your composition looks clean and precise. The rolls are nicely shaped, though the dough could be more caramelized to match the intense shine of the original creation by Bachour. The photo’s lighting is soft and pleasant, but a simpler background might make the pastry pop even more.
What do you value most in a croissant like this: the texture, the layering, or the overall presentation? 💪
Also, could you please share this beautiful creation on your Instagram stories and tag us @Scoolinary_en and @Antonio Bachour? It’d be wonderful to spread the inspiration!.😊We’d love to hear more about whether you’re an amateur or a professional, so we can help you thrive in our community. 😊
You can now earn Scoolipoints every time you share photos, win a Challenge, complete lessons, or comment on other members’ posts 🎖️
It’s all part of the Scoolinary Masters Game—where your passion for cooking turns into real rewards.
👉 Click here to learn more:
https://www.scoolinary.com/es/masters-game
Big hug! Hope to see you around, collecting points and flavor 🙌✨-
Level:
Scoolinar
@Sol Damiani I am really looking forward to winning this challenge and getting my subscription renewed. The most ejoyable part with the flower is the final finising with mounting the domes on top and seeing how everything just fits perfectly. Can’t describe the sense of accomplishment there. To answer your question regarding whether I am a professional baker or not. I have been baking at home for 10 years and even though I am neither certified nor working in the industry, my pastries are usually much better than anything you could get your hands on anywhere. I will surely post these on my Instagram and tag the pages u mentioned. Thanks for your comment.
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