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Fabrizio Vindigni ha publicado una actualización
hace al año (editado)
Tarta moderna de tamaño pequeño: En el interior hay 4 capas con una panna cotta de chocolate blanco, chocolate bávaro, compota de albaricoque y una base de shortbread. En la parte superior hay 5 choux craquelin con chantilly de vainilla simple, todo está cubierto por un glaseado espejo de chocolate y un poco de deco de hojas de chocolate.
Lo intenté, ¡soy el peor pastelero de la historia!
Small size Modern Cake: Inside there are 4 layers with a white chocolate panna cotta, chocolate bavarian, apricot compote and a base of shortbread. On the top there are 5 choux craquelin with simple vanilla chantilly, everything is covered by a chocolate mirror glaze and some chocolate sheet deco.
I tried, I’m the worst pastry chef ever! #ChocolateChallenge
Traducido del inglés
Lana Mihajlović, Kim pho y6 más3 Comentarios-
Level:
Scoolinary Team
Fabrizio, stop right there… “worst pastry chef”? This creation says otherwise! 😍 Your chocolate shards give the cake a bold, architectural edge, and the craquelin choux are beautifully executed — airy, golden, and well-shaped. The apricot flower adds brightness and freshness, balancing the rich chocolate elements nicely.
You’ve layered textures and flavors with real intention (shortbread, panna cotta, compote, glaze… wow). If you’re open to a tip: consider tightening the arrangement on top a bit, to reinforce symmetry and focus.
What’s the part of this dessert that pushed you most out of your comfort zone? Don’t forget to tag it with #ChocolateChallenge so we can count it in — you’re absolutely on the right track for it! 🍫👏 -
Level:
Sous Chef
Worst pastry chef ever? Come on… this looks like a pastry shop masterpiece! 😍 Those layers sound dreamy and the choux on top are the perfect crown. You nailed it, seriously
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Ladies thank you so much but when it comes to pastry and desserts I need to improve dramatically 😬
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