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EDGARDO ABORDE ha publicado una actualización
hace al año (editado)
CROISSANTS DE PAJARITA
rellenos de crema pastelera de fresa
#bachourchallenge
- Reto nº 1. Conseguir una forma de pajarita simétrica es complicado. Una forma irregular puede afectar tanto a la apariencia como a la calidad del horneado.
- Solución: Utiliza una plantilla o un cortador para asegurar tamaños uniformes. Enfríe un poco la masa antes de darle forma para que sea más fácil manejarla sin que se rompa.
- Reto nº 2La masa debe permanecer fría durante el laminado y el moldeado, sobre todo porque el proceso de moldeado lleva más tiempo que el de una media luna tradicional.
- Solución: Trabaje en un ambiente fresco y refrigere la masa si empieza a ablandarse. También puede darle forma por tandas para mantener el control.
- Reto nº 3 Dar forma de pajarita puede alterar las capas laminadas, lo que puede provocar una escasa elevación o una escamación desigual.
- Solución: Dé forma suavemente y evite manipular demasiado después del pliegue final. Deje que la masa se relaje antes de darle forma para evitar que se rompa.
✅ BOW TIE CROISSANTS
filled with strawberry pastry Cream
✅ profile —professional
#bachourchallenge
- Challenge #1. Achieving a symmetrical bow tie shape is tricky. Uneven shaping can affect both appearance and baking quality.
- Solution: Use a template or cutter to ensure even sizes. Chill the dough slightly before shaping to make it easier to handle without tearing.
- Challenge #2The dough must stay cold during lamination and shaping, especially since the shaping process takes longer than a traditional crescent.
- Solution: Work in a cool environment, and refrigerate the dough if it starts softening. You can also shape in batches to keep control.
- Challenge #3 Forming the bow tie shape can disrupt the laminated layers, leading to poor lift or uneven flakiness.
- Solution: Shape gently and avoid over-handling after the final fold. Let the dough relax before shaping to prevent tearing.
Traducido del inglés
Abdallah Albasha, Kim pho y11 más8 Comentarios-
Level:
Sous Chef
Preciosas y con un buen relleno. Seguro que están deliciosas. Gracias por todos los tips
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Level:
Scoolinary Team
Hello Chef Edgardo! 😊 Wow, those bow tie croissants look absolutely gorgeous! The lamination is incredibly precise, and the evenness of the stripes really makes them pop visually – truly a showstopper. I love how you tackled the challenges, especially with that symmetrical shape and the careful handling during shaping.
What’s the one flavor or filling you’d love to experiment with in your next bow tie croissant project? 🌟
And, don’t forget to share this creation on Instagram and tag @Scoolinary_en and @antonio.Bachour so we can all celebrate your artistry together! Keep up the amazing work! 🍓✨
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Level:
Scoolinary Team
Edgardo, it’s such a pleasure to see you again in the Bachour challenge!
I really love how you’ve detailed the challenges you faced and the solutions you applied it not only shows your technical skills but also adds huge value for others who might want to give this croissant version a try.
The finish on your bow ties looks beautiful, with an even, consistent color and a well-defined lamination, even in a shape that we all know is quite tricky to pull off. And that strawberry pastry cream filling adds such a gorgeous visual touch and I’m sure an amazing burst of flavor too!
Was there any particular part of the process that you found most challenging, or maybe a technique you feel made the biggest difference in your final result? I’d love to hear about it.
Thank you for sharing your work and helping enrich the experience for everyone in the community. They turned out incredible! ☺️
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hermosos por dentro y por fuera!!
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Level:
Executive Chef
Preciosos!! 😛 gran trabajo!!
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Level:
Executive Chef
Un trabajo excelente ! 👏👏
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Really came out well. Great work
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@Ashit Khadal thank you 🙏
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