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Cătălin Călin ha publicado una actualización
hace al año (editado)
#ÉclairChallenge
Paris-Brest 100% Pistacho façon Cédric Grolet.
#ÉclairChallenge
Paris-Brest 100% Pistachio façon Cédric Grolet.
Traducido del inglés
Carmela Vetere, Jorge Sainz y5 más8 Comentarios-
Level:
Scoolinary Team
What an amazing job! 👏🏻
The level of detail and dedication in the craquelin texture and the creaminess of the filling really stand out. I love how pistachio is the absolute star, both in color and flavor.
Did you use homemade pistachio praliné or a store-bought one? Thank you for joining and sharing your creation for this challenge!
Best regards.✨
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¡Hola que tal! Todo lo que ves es casero. El color vibrante sale de la calidad del pistacho y por supuesto de la técnica a la hora de tostarlos. Todo es cuestión de temperatura, tiempo y técnica.
Hi there! All what you see is homemade. The vibrant colour come out from quality of pistachio and of course from technique when you toast them. It’s all about the temperature, time and technique.
hace al añoTraducido del inglés
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Level:
Scoolinary Team
@undefined Great! Your Paris-Brest looks incredible, we hope you can keep sharing more of your creations. 🫶🏻
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¡Wow, los colores son preciosos! Se ve delicioso 😋
Wow, the colors are beautiful! Looks yummy 😋
1hace al añoTraducido del inglés
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Madre mía! Se ve espectacular 😍 🤤
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Level:
Scoolinary Team
A pistachio lover’s dream, and executed with precision—Cédric Grolet himself would be impressed! 💚 The balance of textures here must have been a challenge; I’m curious, how did you ensure the praline didn’t overpower the other layers? Did you make any adjustments to enhance the pistachio’s natural flavor?
Congrats on joining the #EclairChallenge! 🙌 What type of challenge would you love for us to set next? Something classic with a twist, or maybe an entirely new frontier? 😊
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@soldamiani
Hi there. I don’t have make any adjustment to enhance or something like that to balance the flavour because :1. I have follow the original recipe
2. as rule in the French pastry the standard to make praliné it is 60% which in this recipe was the case and
3. I had the opportunity to eat it in Paris at Le Maurice and the taste was the same.
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Level:
Scoolinary Team
@Catazuma Great to know, Cătălin🙌 Congratulations again!
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