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Level:
Executive Chef
#BachourChallenge
The original dessert I wanted to replicate is the sunshine from the ‘Afternoon Tea Pastry’ course. Although I think I’m going to rename the dessert as:
‘Sunshine on a cloudy day’ …because the sun, neither is there nor is it expected 😬🌫🌫
Profile: amateur (as you can see)
The biggest challenge, as you can imagine, has been to make the decoration. The truth, where I did not expect to find problems, or at least not so many, is where everyone was.
Yesterday, Saturday, I had already made the dessert, that is to say, the sphere… with its mango cream, its banana sponge cake and its white chocolate and vanilla mousse.
And today there was no way, not a single sunshine came out, they all broke. Not one, not two… around 50 sunnies, all of them shattered. And the two or three that I managed to get out, also broke when I painted them.
Finally, I couldn’t paint the pastel with an airbrush either because it didn’t work. I had a very simple, non-professional one, and it didn’t want to work, with the yellow and orange chocolates prepared. So instead of painting I gave it a coating with both chocolates (I played with each cake to give them different coatings with the two colors).
Even with all this, I present it… because it tastes… it is a real delight. A very very special cake.
Of course, humor and a positive attitude should never be lacking. There is no sun… so a nasturtium flower, which has the color of fire, ea. 😅
@soldamiani, I wanted to dedicate the sunshine to you for your birthday, but with these little mistakes, I don’t know, I don’t know.
Level:
Executive Chef
#BachourChallenge
El postre original que quería replicar es el sunshine del curso ‘Pastelería del té de la tarde’. Aunque creo que voy a rebautizar el postre como:
‘Sunshine en día nublado’ …porque el sol, ni está ni se le espera 😬🌫🌫
Perfil: amateur (a la vista está)
El mayor desafío, como ya imagináis, ha sido hacer la decoración. La verdad, donde no esperaba encontrar problemas, o al menos no tantos, es donde estaban todos.
Ayer sábado dejé ya hecho el postre, es decir, montada la esfera… con su cremoso de mango, su bizcocho de plátano y su mousse de chocolate blanco y vainilla.
Y hoy no ha habido manera, no ha salido ni un solecito, se rompían todos. No uno ni dos… alrededor de 50 solecitos, todos hechos añicos. Y los dos o tres que he conseguido sacar, se han roto también al pintarlos.
Por último, tampoco he podido pintar el pastel con aerógrafo porque no ha funcionado. Tenía uno muy simple, no profesional, y no ha querido funcionar, con los chocolates amarillo y naranja preparados. Así que en lugar de pintar le he dado una cobertura con ambos chocolates (he jugado con cada pastel a darles diferentes coberturas con los dos colores).
Aún con todo esto, lo presento… porque de sabor… es una auténtica delicia. Un pastel muy muy especial.
Eso sí, el humor y la actitud positiva, que no falten nunca. Que no hay solecito… pues una flor de capuchina, que tiene el color del fuego, ea. 😅
@soldamiani , quería dedicarte el sunshine por tu cumpleaños, pero con estos errorcillos, no sé, no sé.
Translated from Spanish
milenaklanjac, Beatriz Torija and 15 others24 Comments-
Level:
Scoolinary Team
Beatriz, I admire the positive attitude with which you faced each setback.
About the little suns, it is normal that the small molds give war, especially if the mousse or the topping does not have the right texture when unmolded. A little tip that might help you next time is to leave the molds in the freezer for a few minutes before painting or handling so you will have a firmer piece and less likely to break when painting or unmolding.I love that, despite everything, you decided to present it and share it. In the end, as you say, the important thing is also the taste and the experience you gain in the process.
would you dare to try it again with another flavor or maybe with a different mold? I think you have a very good hand and it would be nice to see how this evolution continues.Thanks for sharing your work, It’s a pleasure to see the enthusiasm with which you do it. 🙌✨
Level:
Scoolinary Team
Beatriz,me parece admirable la actitud positiva con la que afrontaste cada contratiempo.
Sobre los solecitos, es normal que los moldes pequeños den guerra, sobre todo si el mousse o la cobertura no tienen la textura justa al desmoldar. Un pequeño tip que podría ayudarte la próxima vez es dejar unos minutos los moldes en el congelador antes de pintar o manipular así tendrás una pieza más firme y menos propensa a romperse al pintarla o desmoldarla.
Me encanta que, a pesar de todo, hayas decidido presentarlo y compartirlo. Al final, como bien dices, lo importante también es el sabor y la experiencia que uno gana en el proceso.
¿Te animarías a volver a intentarlo con otro sabor o tal vez con un molde distinto? Creo que tienes muy buena mano y sería bonito ver cómo sigue esa evolución.
Gracias por compartir tu trabajo, Es un gusto ver el entusiasmo con el que lo haces. 🙌✨
a year agoTranslated from Spanish
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Level:
Executive Chef
@sussan_scoolinaryteam is that the sunshine is made by cutting with a cookie cutter a chocolate layer that is first tempered, spread and let it crystallize like this… I don’t know if I made the chocolate sheet too thin or what, but I didn’t have time to repeat 😫… and the airbrush, nothing today was not my day 🤣🤣🤣🤣
Level:
Executive Chef
@sussan_scoolinaryteam es que el solecito se hace cortando con un cortapastas una capa chocolate que se atempera primero, se extiende y se deja cristalizar asi… no sé si es que hice demasiado fina la lámina de chocolate o qué, pero ya no tenía tiempo de repetir 😫.. y lo del aerógrafo, nada que hoy no era mi día 🤣🤣🤣🤣
a year agoTranslated from Spanish
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Level:
Scoolinary Team
@beatriztorijagmail-com
Oh! I understand in that case if you want to avoid breakage when cutting, a useful tip is to leave the sheet at an intermediate thickness (neither too thin nor too thick, about 1.5 to 2 mm) and make sure to cut it when the chocolate is at its crystallization point: firm to the touch but not completely hard. This way you get clean cuts and no risk of breakage.
The important thing is that you went ahead and delivered your piece. Thanks for sharing and don’t stop trying with the airbrush, you’ll see that the next time you get a great result! ❤️Level:
Scoolinary Team
@beatriztorijagmail-com
Oh! Entiendo en ese caso si quieres evitar que se quiebre al cortar, un tip útil es dejar la lámina a un grosor intermedio (ni tan fina ni muy gruesa, alrededor de 1,5 a 2 mm) y asegurarte de cortarla cuando el chocolate esté en su punto de cristalización: firme al tacto pero no completamente duro. Así obtienes cortes limpios y sin riesgo de roturas.
Lo importante es que seguiste adelante y entregaste tu pieza. Gracias por compartirlo y no dejes de intentarlo con el aerógrafo ¡ya verás que en la próxima te sale de lujo! ❤️
1a year agoTranslated from Spanish
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Level:
Executive Chef
@undefined yes, now I see clearly the mistake: the thickness. It was too thin the sheet.
Had it not been the last day I would have repeated. By the way, it was my first time tempering chocolate 😍🍫
Level:
Executive Chef
@undefined si, ahora veo claro el error: el grosor. Era muy fina la lámina.
De no haber sido el último día habría repetido. Por cierto, ha sido la primera vez que templaba chocolate 😍🍫
a year agoTranslated from Spanish
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Executive Chef
A dessert that just by looking at it, you want to eat it
Level:
Executive Chef
Un postre que sólo con verlo , quieres comerlo
1a year agoTranslated from Spanish
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Level:
Executive Chef
@undefined thanks Mercedes… although they didn’t come out as I wanted, the interior was great 😇.
Level:
Executive Chef
@undefined gracias Mercedes… aunque no salieron como quería, el interior estaba buenísimo 😇
a year agoTranslated from Spanish
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Sous Chef
This post made me smile so much. Not just because the dessert looks gorgeous despite everything, but because your spirit is shining brighter than any sunshine sphere ever could ☀️ I know how much you were looking forward to making this one and the improvisation, the colors, the love you put into every step… it’s all there. And I know it tastes incredible. Sending you a big hug and a cheer for your amazing dedication (and those 50 brave little shattered sunnies 🫠). You made magic, as always. 💞
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Level:
Executive Chef
@undefined you leave me speechless, Lana 💞 thank you, from the bottom of my heart 🥰. I was hoping it would have turned out differently… but no problem. No drama, especially if we have chocolate in between 😁 today I’m eating all the clippings and broken suns 😅🤤.
Level:
Executive Chef
@undefined me dejas sin palabras, Lana 💞 gracias, de corazón 🥰. Esperaba que hubiera quedado de otra forma… pero no hay problema. No hay que hacer drama, sobre todo si tenemos chocolate de por medio 😁 hoy me estoy comiendo todos los recortes y soles rotos 😅🤤
1a year agoTranslated from Spanish
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Level:
Sous Chef
@Beatriz Torija To be honest with you, I like your version better 😁 But shhh…that’s our little secret 😂
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a year agoTranslated from Spanish
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What a beautiful dessert and attitude! See that’s what we are here for, to try, to learn and sometimes fail!!! But never to give up!!! That’s how we amateurs are! Your dessert didn’t need the sun, it looks spectacular and delicious!
Que belleza de postre y de actitud !! Ven que para eso estamos, para intentar, para aprender y en ocasiones fallar!! Pero nunca para darnos por vencidas!! Así somos las amateur!! A tu postre no le hizo falta el sol, así se ve espectacularmente delicioso!!
1a year agoTranslated from Spanish
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Level:
Executive Chef
@undefined thanks, beautiful 🥰 by fueea it didn’t look the same, it’s true, but the inside was finger-licking good 🙂
Level:
Executive Chef
@undefined gracias, guapa 🥰 por fueea no quedó igual, es verdad, pero el interior estaba para chuparse los dedos 🙂
a year agoTranslated from Spanish
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Level:
Executive Chef
How beautiful they look.
Level:
Executive Chef
Que bonitos se ven.
1a year agoTranslated from Spanish
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Executive Chef
@undefined thank you very much, Antonio
Level:
Executive Chef
@undefined muchas gracias, Antonio
a year agoTranslated from Spanish
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They are beautiful…I congratulate you
Están hermosos…te felicito
a year agoTranslated from Spanish
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Executive Chef
@undefined thank you very much, Stella
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Executive Chef
@undefined muchas gracias, Stella
a year agoTranslated from Spanish
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Level:
Scoolinary Team
what a beautiful presentation, Bea! It’s so inspiring to read every word in this post… I’ll start by saying that I own this virtual gift as perfect as it is 😉
I’m sure, if you want to try again, those little sunnies will at some point come out exactly the way you want them to (would the temperature have had something to do with it?)On the other hand, I see that the execution is just perfect. So is the quality of the photography. Every detail taken care of, congratulations!
I would love to see those little broken suns. I immediately thought of the Japanese technique of filling the cracks in the porcelain with gold 😍.
Beautiful work🙌
Level:
Scoolinary Team
¡Qué belleza de presentación, Bea! Es tan inspirador leer cada palabra en este post… Voy a empezar diciendo que me apropio de este regalo virtual así tan perfecto como está 😉
Estoy segura que, si deseas volver a intentar, esos solecitos en algun momento te saldrán exactamente como quieres. (¿Habrá tenido que ver la temperatura?)Por otro lado, veo que la ejecución es simplemente perfecta. Lo mismo que la calidad de la fotografía. Cada detalle cuidado, ¡Felicitaciones!
Me encantaría ver esos solecitos rotos. En seguida pensé en la técnica japonesa de rellenar con oro las rajaduras de la porcelana 😍
Hermoso trabajo🙌
1a year agoTranslated from Spanish
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Level:
Executive Chef
@soldamiani thank you so much, Sol. You really don’t know how your words touch my heart.
I tempered the chocolate first, at the temperatures indicated by the chef. From there I think the problem was that the chocolate layer was too thin. Or that it crystallized too fast, or that it crystallized too much, or too little 😅😅😅😅.
Now, that I’m going to try to make sunnies again, they know it even in Tombuktú 😂😂😂😂.
Level:
Executive Chef
@soldamiani muchísimas gracias, Sol. No sabes, de verdad, cómo me llegan al corazón tus palabras.
Templé el chocolate primero, a las temperaturas que indica el chef. A partir de ahí yo creo que el problema fue que era demasiado fina la capa de chocolate. O que cristalizó muy rápido, o que lo hizo demasiado, o demasiado poco 😅😅😅
Ahora, que voy a intentar hacer solecitos nuevamente, lo saben hasta en Tombuktú 😂😂😂
a year agoTranslated from Spanish
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Level:
Sous Chef
It looks spectacular and the flower looks great. It shows all the love and effort you put into the dessert and I love your attitude towards each of the challenges you face. Very good job.
Level:
Sous Chef
Pues se ve espectacular y la flor le queda muy bien. Se nota todo el cariño y todo el esfuerzo que le pusiste al postre y me encanta tu actitud ante cada uno de los desafíos a los que te enfrentarte. Muy buen trabajo.
1a year agoTranslated from Spanish
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Level:
Executive Chef
@undefined thank you very much, Mercedes, from the bottom of my heart 🥰.
Level:
Executive Chef
@undefined muchas gracias, Mercedes, de corazón 🥰
2a year agoTranslated from Spanish
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Executive Chef
I’ll tell you something. I love them with that flower, they look beautiful. And that interior makes you want to take one. You have done a good job despite not taking out the suns that are so complicated. I thought about making this dessert and the suns put me off. Bachour makes everything so easy … of course he must have made hundreds of suns and we are talking about one of the best bakers in the world (I’m sure that the first ones also broke 😉)
So bravo for that attitude and perseverance, you have been able to solve the problem giving it a personal touch👏👏
Beautiful pictures too😍Level:
Executive Chef
Te voy a decir una cosa. A mí me encanta con esa flor, se ven preciosos. Y ese interior que dan ganas de coger uno. Has hecho un buen trabajo a pesar de no sacar los dichosos solecitos que madre mía lo complicado que es. Yo pensé en hacer este postre y los soles me echaron para atrás. Bachour lo hace todo tan fácil .. claro que él habrá hecho cientos de soles y estamos hablando de uno de los mejores pasteleros del mundo ( seguro que los primeros también a él se le rompieron 😉)
A si que bravo por esa actitud y esa perseverancia, has sabido resolver el problema dandole un toque personal👏👏
Preciosas fotos también😍a year agoTranslated from Spanish
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Level:
Executive Chef
@undefined thanks, Maloles, you’re a sweetheart 🥰. You’re right, what is ignorance 😅😅 I watched the course, and I saw you make them so easy, I didn’t see the difficulty. I was more scared of all the elaborations inside and tempering the chocolate, and that came out perfect
Level:
Executive Chef
@undefined gracias, Maloles, eres un amor 🥰. Tienes razón, lo que es la ignorancia 😅😅 yo vi el curso, y le vi hacerlos tan fácil, que no vi la dificultad. Me asustaban más todas las elaboraciones del interior y templar el chocolate, y eso salió perfecto
a year agoTranslated from Spanish
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Wow! Impressionnant 👍🏻
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Executive Chef
@undefined muchas gracias, Kim
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