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Ksenia Vadaturskaia ha publicado una actualización
Level:
Scoolinar
#BachourChallenge
Mango and Lemon Entremet, from the course ‘Entremets and Tarts’
The most challenging were the decoration elements
Professional
Maloles Muñoz, Giselle Sodo y10 más9 Comentarios-
Level:
Scoolinar
Absolutely stunning work!
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Level:
Scoolinar
Impecable 👏👏👏
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Level:
Scoolinary Team
Bravo, Ksenia! This mango and lemon entremet looks absolutely stunning, and the shine on that glaze is flawless.✨
I can imagine how challenging it must be to create a balanced, harmonious decoration with good volume on a piece like this , but you pulled it off beautifully and so elegantly.
I’d love to know which tip or technique from the course helped you the most when working with those decorative elements. Did you use any special tools or tricks to place the spheres and leaves without damaging the glaze?.I’m sure your experience could inspire more Scoolinars to take on the challenge. 🙌🏻
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Level:
Scoolinar
@Sussan Estela Olaya for me there’s always been a tiny inner reluctance to temper the chocolate and to make chocolate decorations. But once done, I always praise myself for overcoming this small reluctance, cause the result is so worthy. This mango entremet I’ve made at home, and I tempered the chocolate exactly following the video of the Chef Antonio Bachour. I’ve always checked the temperature when melted up to 45 C°, then cooled down up to 27 C°, and then heated up again up to 29 C°. Then basically just copying everything the Chef was showing while making the decorations, or at least trying to copy. When I used to work in the lab (which I don’t do anymore), they always used to tell me “to rob with the eyes”. The chef doesn’t always have time to interrupt himself and explain to you the details of some technique. Thus, while making a million of other things, you should always look how the chef is doing, and then try to reproduce. With Scoolinary, I try to reproduce by watching and observing calmly and with all the serenity all the demonstrations the Chef Bachour so generously sharing, with no stress of the laboratory routine. Though sometimes I miss it 😊
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Level:
Scoolinary Team
@ksenia-vadaturskaia
Thank you so much for sharing your process, Ksenia! I really admire how you overcame that initial reluctance and fully embraced the challenge—your chocolate work turned out beautifully, and it really elevates the whole entremet.
I love how you described “stealing with the eyes”,it’s such a powerful mindset for anyone working in pastry or any craft. And you’re absolutely right, with Scoolinary we get the rare luxury of observing calmly and soaking in every detail the chef shares.
I imagine working in the lab must have been intense but also filled with growth no wonder you miss it at times. I hope you keep experimenting like this at home because the results are clearly amazing.
Thanks again for opening up and inspiring us with your story and your work!❤️1
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Level:
Scoolinar
Looks amazing
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Level:
Scoolinar
Sencillamente impresionante. ¡Bravo!
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Level:
Scoolinary Team
Absolutely stunning, Chef Ksenia! 🍋 This is your third Bachour Challenge entry and it shows—your technique, shine, and balance are top-notch. The execution is so close to the original! What’s the one detail you found most satisfying to get right this time? 👏
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Level:
Sous Chef
Fabulosa👏👏
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