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Abdallah Albasha ha publicado una actualización
hace un día (editado)
Level:
Scoolinar
#BachourChallenge
My First Challenge Entry!
Today, I’m diving into the world of Pain au Chocolat and Bi-Color Croissants, straight from Chef Antonio Bachour’s incredible course, Croissants and Viennoiserie.
The true challenge lies in mastering hand lamination and keeping the butter and dough at the ideal temperature to ensure those beautiful, delicate layers. As this is my first year learning, I’m definitely an amateur, but I’m giving it my all!
Wish me luck!
Fabio Beretta, Maloles Muñoz y7 más4 Comentarios-
Level:
Scoolinary Team
✨ Your first challenge entry and you’re already raising the bar! The lamination is so clean and eye-catching — that bi-color swirl is hypnotizing 😍 And the crumb? Light, delicate and beautifully layered! What’s your #1 takeaway from working with laminated dough so far? It’s no easy feat, and you’ve tackled it with such precision 👏
Don’t forget to share it on your IG stories and tag @Scoolinary_en and @antonio.bachour — we’re all cheering you on! 🥐✨ -
Level:
Scoolinary Team
Abdallah, what an amazing first participation! I love seeing how you’ve jumped into the challenge with such passion and attention to the details that truly make a difference in viennoiserie. Laminating and controlling the temperature are definitely two of the trickiest aspects, and your pastries look spectacular, with beautiful layers.
I also find it so valuable that you’re sharing what you’ve learned in this first year , it’s sure to inspire others who are just getting started. Is there any technique or tip from the course that you’ve applied to other creations and felt made a real difference in the final result?
I’d love to hear about it and keep following your progress! ❤️
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Level:
Scoolinar
Hermosa producción…
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Level:
Scoolinar
What a fantastic first entry! Wishing you all the luck and lots of perfectly layered pastries ahead! 🥐
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