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Ksenia Vadaturskaia ha publicado una actualización
Pain aux Raisin de avellana, poco a poco voy avanzando con el curso de Antonio Bachour, esta creación es de su masterclass de Viennoiserie, y debo decir que está DELICIOSA. Mi descubrimiento personal es que las cremas pasteleras hechas con Gelcream caliente en lugar de la habitual maicena se pueden congelar , y wow, ahora he hecho un buen lote de estos Pain aux Raisin y están felizmente esperando su turno para ser horneados en el congelador
Hazelnut Pain aux Raisin, slowly but steadily I’m moving on with the course of Antonio Bachour, this creation is from his masterclass of Viennoiserie, and I must say it is DELICIOUS. My personal discovery is that pastry creams made with Gelcream hot instead of the usual cornstarch can be freezed , and wow, now I’ve made quite a batch of these Pain aux Raisin and they’re happily waiting for its turn to be baked in the freezer
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Lana Mihajlović, Mercedes Delgado de Miguel y6 más1 Comentario-
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Scoolinary Team
This hazelnut Pain aux Raisin looks absolutely irresistible! 🥐🔥 You’re clearly mastering the art of Viennoiserie, one buttery layer at a time. Using Gelcream hot for the pastry cream is a total game-changer—being able to freeze it opens up a whole new level of planning and precision.
What did you find most challenging about shaping or proofing these beauties? They look like they came straight out of a Parisian bakery.
Share your masterpiece on social and don’t forget to tag @scoolinary_en and the viennoiserie legend himself, @antonio.bachour. Bravo! ✨
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