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Ksenia Vadaturskaia ha publicado una actualización
Aquí está mi brioche de esta mañana, Rotolo di lana. Sólo quería compartir esta foto y decir que una vez que probar el consejo del Chef Antonio Bachour y su receta de Pain aux Raisins, sobre el remojo de las pasas durante la noche en el jarabe con el azúcar, rhum y vainilla, llego a tratar de una manera tan real todas las pasas que utilizo para cualquier otra receta que estoy haciendo. Las pasas después de ser horneadas dentro de cualquier producto, quedan blandas, aromáticas y gorditas. Parece poca cosa, pero el arte de la repostería se basa en los pequeños detalles.
Here’s my brioche of this morning, Rotolo di lana. I just wanted to share this pic and tell that once trying the advice of Chef Antonio Bachour and his recipe of Pain aux Raisins, about soaking the raisins overnight in the syrup with sugar, rhum and vanilla, I get to treat in such a royal way all the raisins that I use for any other recipes I’m making. The raisins after being baked within any product, remain soft, aromatic and plumpy. Seems a small thing, but the pastry art is all about small details.
Traducido del inglés
Maloles Muñoz, Mikel Viz Felipe y5 más7 Comentarios-
Level:
Scoolinary Team
That brioche braid looks amazing! It has such a beautiful shine,it’s like it got styled with gel for a big date.🥰
I really liked the trick you shared about soaking the raisins ahead of time; it’s one of those little details that can completely change the final result. Have you ever tried doing the same with other dried fruits, like cranberries or figs?
And great call on following Chef Bachour’s advice—those raisins didn’t just survive the oven, they came out like true supporting stars!
Thanks for sharing something so thoughtful and full of care and love.☺️
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Level:
Sous Chef
El Rotolo di lana tiene un aspecto absolutamente perfecto, y el método para remojar las pasas parece pura magia pastelera. La forma en que has descrito cómo las transforma en pequeñas gemas suaves y aromáticas da en el clavo. Realmente son los pequeños detalles los que marcan la diferencia, y este es un gran ejemplo de cómo elevar incluso el ingrediente más humilde. Esas pasas gorditas y fragantes deben añadir una nueva capa de riqueza a tus creaciones. Gracias por compartir este pequeño secreto de repostería, ¡me muero de ganas de probarlo! 👏🍇🍞
Level:
Sous Chef
What a beautiful brioche, and what a fantastic tip! 😍 The Rotolo di lana looks absolutely perfect, and that method for soaking the raisins sounds like pure pastry magic. The way you’ve described how it transforms them into soft, aromatic little gems is so spot on. It really is the small details that make all the difference, and this is such a great example of elevating even the most humble ingredient. Those plump, fragrant raisins must add a whole new layer of richness to your creations. Thanks for sharing this little pastry secret—can’t wait to try it out myself! 👏🍇🍞
1hace al añoTraducido del inglés
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Level:
Scoolinary Team
🧡 What a gorgeous Rotolo di lana — the layers, the shine, the texture… it’s like a pastry hug on a plate, Ksenia!
And we love that you’re bringing Chef @antonio.bachourʼs advice into your own creations. Soaking raisins in syrup, rum, and vanilla may seem like a small touch, but as you beautifully said — pastry is all about the details.
The fact that you now treat raisins “royally” in all your recipes says so much about your care and craft.
Thanks for sharing this stunning bake — and for inspiring us to look closer, and treat every ingredient with love.
Don’t forget to tag @scoolinary_en & @antonio.bachour so we can reshare this beauty! 🙌 -
Level:
Executive Chef
Maravilloso! 👏👏
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Level:
Scoolinary Team
🎉 Congratulations, dear Chef Ksenia!
Your photo has just earned you the Scoolistar Badge and 100 Scoolipoints for being absolutely amazing!
It truly deserves the spotlight, so we’ll be sharing it in our Instagram Stories.
Thanks for the inspiration—and well done! 👏
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@Sol Damiani thanks a lot 😊
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Level:
Scoolinary Team
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