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Abdallah Albasha ha publicado una actualización
hace al año (editado)
#BachourChallenge
¡Mi primera participación en el Reto!
Hoy me sumerjo en el mundo del Pain au Chocolat y los Croissants Bicolores, directamente del increíble curso del Chef Antonio Bachour, Croissants y Viennoiserie.
El verdadero reto consiste en dominar el laminado a mano y mantener la mantequilla y la masa a la temperatura ideal para garantizar esas hermosas y delicadas capas. Como es mi primer año de aprendizaje, definitivamente soy una aficionada, ¡pero voy a darlo todo!
¡Deseadme suerte!
#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!
Traducido del inglés
Ksenia Vadaturskaia, Kim pho y9 más7 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! 🥐✨-
@soldamiani Hi Chef Sol,
The #1 takeaway is you have to be patient , calm and precises
I dont complicate it , and take easy 🙂Thank you for your reply 🙂
Best Regards,
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Level:
Scoolinary Team
@aa-bashagmail-com Great approach to a simple and smooth process for accomplishing things (in life, may I add?). Have a wonderful day!
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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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Hi Chef Sussan,
It’s amazing how many different techniques there are out there! I’ve learned that it’s not just one way. For instance, Chef Antonio’s lamination style is super quick because he uses the English Lock and then does five turns. That really speeds up the whole lamination process! I also discovered that he has a unique way of making creams that results in a truly delicious flavor.Best Regards,
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Hermosa producción…
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Level:
Sous Chef
What a fantastic first entry! Wishing you all the luck and lots of perfectly layered pastries ahead! 🥐
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