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liloczka1978 ha publicado una actualización
#Desafío Bachour
Petite gâteau selva negra del curso
“Petites Gateaux Segunda Colección
Es muy difícil crear o recrear una pieza de pastelería clásica que aún así pueda realmente sorprender o impresionar a quien la prueba. Pero el chef Antonio Bachour lo consiguió con este pastel Selva Negra. Es tan deliciosa que ha borrado todas las tartas Selva Negra que he probado y hecho en mi vida. Con su silueta moderna y elegante, sus ricas capas de compota de cereza, financier de chocolate y namelaka y cremeux suaves como la seda, todo ello envuelto en una crujiente cobertura de chocolate y coronado con una ligera ganache de vainilla batida, este petite gâteau es tan visualmente impresionante como decadente. Los métodos son precisos y sencillos, lo que hace que el proceso no sólo sea accesible, sino realmente agradable. Gracias, Chef Bachour, por esta obra maestra que redefine un clásico muy apreciado.❤️🔥
#BachourChallenge
Black forest petite gâteau from the course
« Petites Gateaux Second Collection »
It’s very difficult to create or recreate a classic pastry piece that still can truly surprise or impress the person who tries it. But the chef Antonio Bachour made it happen with this Black Forest cake. Holly macaroni—it’s so delicious, it erased all previous Black Forest cakes I’ve tried and made in my life. With its elegant modern silhouette, rich layers of cherry compote, chocolate financier, and silky smooth namelaka and cremeux, all wrapped in a crisp chocolate coating and topped with light whipped vanilla ganache , this petite gâteau is as visually stunning as it is decadent. The methods are precise and straightforward, making the process not only approachable but genuinely enjoyable. Thank you, Chef Bachour, for this masterpiece that redefines a beloved classic.❤️🔥
Traducido del inglés
Kim pho, Maloles Muñoz y7 más10 Comentarios-
Level:
Scoolinary Team
Lilia, what an incredible job! Your dedication and respect for the classic Black Forest cake really shine through. The way you describe it is as rich and detailed as the dessert itself—it conveys textures, flavors, and emotions, which is such a vital part of the pastry arts.
Visually, your pieces are beautifully executed, with a clean, balanced presentation and a whipped ganache that looks light and perfectly applied. The layering in the cut shows excellent technique and control over timing.
Was there any part of the process that you found particularly challenging or surprising? I’d love to hear about your experience with the compote or the crémeux, since they’re both key to achieving flavor balance.
Thank you for sharing your experience and enthusiasm. We’re excited to keep seeing more of your progress and interpretations! It’s great to see how much you’re getting out of the course—the positive impact is clear. 👏🍒✨
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@Sussan Estela Olaya Muchas gracias Sussan por tu profundo comentario , tu perspicacia y apoyo. Se agradece mucho 🫶. En cuanto al reto al recrear la receta del chef: no, no puedo decir que enfrenté alguna dificultad en particular. Todas las recetas y los videos están bien escritos y ejecutados, por lo que es muy claro seguir las instrucciones. El confie o el cremeux son bastante sencillos de preparar. El ganache batido, sin embargo, es el único componente de esta receta que requiere una atención adicional, ya que tiene que batirse hasta que alcance un punto medio, para que se pueda montar de forma bonita y suave. Pero si se bate unos segundos más, puede convertirse en una masa rígida difícil de montar. Así que lo bato hasta la mitad y termino de batir a mano, de esa manera puedo controlar la consistencia de manera más eficiente.
@Sussan Estela Olaya Thank you very much Sussan for your in-depth comment , your insight and support. Very much appreciated. 🫶. In terms of the challenge while recreating chef‘s recipe: no, I can’t say I faced any particular difficulties. All the recipes and the videos are well written and executed, so it’s very clear to follow the instructions. The confie or the cremeux are quite straightforward to prepare. The whipped ganache, though is the only component in this recipe that requires additional attention, because it has to he whipped to soft-medium peak, in order to be piped beautifully and smoothly. But whip it few more seconds and it can turn into stiff mass, that hard to pipe. So I whip it half way and finish whipping by hand, that way I can control the consistency more efficiently.
hace al añoTraducido del inglés
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Level:
Scoolinary Team
@lilia-Yurkovskaya Julia, it’s such a pleasure to read your message — thank you so much for sharing your experience in such detail! I really love your careful approach with the whipped ganache, and as you mentioned, that fine line between soft peaks and an overly firm texture makes all the difference in both presentation and mouthfeel.
I think it’s brilliant that you finish whipping it by hand to better control the consistency; it’s a fantastic practice that shows how attentive and dedicated you are to every detail.
Thank you again for sharing , it’s such a joy to see how each person adapts and enriches the recipes with their own personal touch! 👏✨
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Level:
Sous Chef
Absolutamente impresionante…. la ejecución, la elegancia, los detalles… ¡un trabajo realmente impresionante!
Level:
Sous Chef
Absolutely stunning…. the execution, the elegance, the details… truly impressive work!
1hace al añoTraducido del inglés
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@Lana Mihajlović Gracias Lana por tu apoyo y amables palabras.
@Lana Mihajlović Thank you Lana for your support and kind words.
hace al añoTraducido del inglés
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Felicitaciones …están hermosos
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@stella gagliano very kind of you! Thank you very much!🫶
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Level:
Scoolinary Team
Wow, Lilia, what a spectacular way to join the #BachourChallenge! 🌟🙌 Your recreation of Antonio Bachour’s Black Forest petite gâteau is not only faithful to the original’s refined architecture but also captures its luxurious textures and deep flavors. That delicate layering of cherry compote, financier, silky namelaka, and that glossy chocolate finish is simply perfect.
We especially appreciate how you’ve honored Bachour’s philosophy of technique and precision while adding your own artistic perspective in the final assembly. Every detail, from the crisp chocolate shell to the airy vanilla ganache on top, speaks of patience and dedication.
Congratulations on this impeccable execution! If you feel to, tag @scoolinary_en and @antonio.bachour on Instagram so everybody can see this stunning result too! Bravo for challenging yourself and showcasing your artistry! 👏✨
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@soldamiani Thank you, dear Sol for this amazing support and encouraging words. It means a lot 🫶. And happy belated birthday to you. Let all your dreams come true and any endeavours bring you joy and happiness!
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Level:
Scoolinary Team
@lilia-Yurkovskaya Thank you so much, dear!
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