-
Ashit Khadal ha publicado una actualización
Elegí hacer “Entremet de mango y limón” para el desafío. Me gusta mucho el sabor equilibrado que tiene, no se sobreponen el uno al otro.
No he tenido ningún problema para prepararlo porque el chef lo ha explicado todo muy bien en los vídeos, como las técnicas, la temperatura, etc. Gracias al equipo de #Scoolinary por esta plataforma y gracias al chef #AntonioBachour por compartir su receta con nosotros.
#Bachourchallenge
I choose to make “Mango and lemon entremet” for the challenge. I really like the balanced taste of it, not overpowering one another.
I didn’t face any challenges to prepare this because chef has nicely explained everything in the videos, like the techniques , temperature etc. Thank you #Scoolinary team for this paltform and Thank you chef #AntonioBachour for sharing your recipe with us.
#Bachourchallenge
Traducido del inglés
Lana Mihajlović, Kim pho y8 más17 Comentarios-
Level:
Scoolinary Team
Ashit, congratulations on such a clean and vibrant result!
I love how you achieved such a smooth and glossy glaze, and you can really see the balance you mentioned between the mango and lemon , just looking at that cut makes you want to taste it.
Also, it’s great to hear you had no issues and that the course was clear and practical; that kind of experience always inspires you to keep exploring new recipes.
What was your favorite part of assembling this entremet? I’d love to know if you prefer working on the glaze or the final decorations.
Thank you for sharing and for joining the Bachour Challenge with this incredible work. 🙌🏻
1-
@Sussan Estela Olaya si me gusto mucho y me agrado todos los ingredientes, tecnicas utilizadas en este entremets.
una cosa importante que aprendi haciendo este glaseado. Tengo otras recetas tambien pero no brillantes y limpias como esta y estoy feliz mientras hacia este glaseado que no habia burbujas de aire. En mis otras recetas siempre encuentro burbujas de aire lo que siempre me da problemas.
@Sussan Estela Olaya yea I really enjoy and I like all the ingredients, techniques used in this entremets.
one important thing I learned making this glaze. I have other recipes as well but not shiny and clean like this and I’m happy while making this glaze that there were no air bubbles. In my other recipes I always find air bubbles which always gives me trouble.
hace al añoTraducido del inglés
-
Level:
Scoolinary Team
@ashit-khadal That’s great to hear, Ashit! I’m really glad this glaze recipe made such a difference for you. The shine and smooth finish truly stand out, and it’s awesome that you were able to avoid air bubbles they can be so tricky to deal with. It’s clear you’re paying close attention to the details and refining your technique with every try. Fantastic work! 🙌🏻
-
-
-
Level:
Executive Chef
La perfección es increíble. Felicidades por este gran trabajo 👏👏👏👏
1-
@Maloles Muñoz ¿en serio? De todas formas quería más perfecto esto. Muchas gracias.
@Maloles Muñoz really? I wanted more perfect on this anyways. Thank you so much.
1hace al añoTraducido del inglés
-
-
Level:
Sous Chef
Espectacular, te quedó de 10. Buen trabajo
1-
@Mercedes Delgado de Miguel gracias ☺️
@Mercedes Delgado de Miguel thank you ☺️
1hace al añoTraducido del inglés
-
-
Level:
Executive Chef
Quedo precioso, se me hace la boca agua al mirarlo
1-
@Mercedes Minaya Palacios oh muchas gracias.
@Mercedes Minaya Palacios oh thank you so much.
hace al añoTraducido del inglés
-
-
Level:
Scoolinary Team
Hi Chef Ashit! It’s wonderful you got the perfect bubble-free glaze for the first time -or without much trouble-! 😊
That glossy yellow glaze is so vibrant and cheerful — it immediately catches the eye and sets the mood.
The cross-section reveals those perfectly defined layers: almond cake, mango cream, lemon mousse, mango compote — each one distinct and balanced. The diced mango on top, paired with mint and silver leaf, adds a fresh, elegant finish that’s worthy of any pastry case.
Your note about the chef’s instructions is such a great reminder of how clear guidance can help even the most intricate creations come together smoothly. Well done on executing it with such precision and sharing it so beautifully! 👏😊
1-
@Sol Damiani Yes finally I got bubble free glaze recipe 😊. Thank you so much for your beautiful comment
-
Level:
Scoolinary Team
@ashit-khadal You are welcome! Keep experimenting, my friend!
-
-
-
Level:
Scoolinary Team
Hi Ashit . I’m happy to hear that you found the instructions clear and had such a smooth experience preparing the mango and lemon entremet from Antonio Bachour. Could you tell me a bit more about yourself? Where do you work (restaurant, café, hotel, etc.), and what’s your current role? How many years of experience do you have in the pastry world? I ask because I’d love to get to know your background and help you map out a learning journey that keeps you evolving and exploring new techniques.
Remember, you can always turn to Scooly, our 24/7 Culinary Assistant, to discover courses that match your goals and skill level perfectly.
Keep sharing your progress and feel free to ask the Scoolinary team or the community for help if you ever need it. We’re all here to support you!
-
@Lorena Hidalgo – Co-founder Hi ma’am thank you for asking me. I’m presently working with Anantara resort Maldives. It’s been more than 5 years that I’m in this pastry/ Bakery field. Im working as a Demi Chef.
-
-
Level:
Sous Chef
Huge props to you for mastering it so well! Big thanks to #Scoolinary and Chef #AntonioBachour for making these amazing recipes accessible.
1-
@Lana Mihajlović thank you 😊. Hope you are doing great as well.
1-
Level:
Sous Chef
@Ashit Khadal I’m giving my best. 😁
1
-
-
-
