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abhishek Madan ha publicado una actualización
Level:
Scoolinar
#BachourChallenge – Croissants and Viennoiserie Course 🍓🥐
For this challenge, I chose to replicate Antonio Bachour’s Croissants and Viennoiserie recipe, and wow — what an unforgettable experience it’s been!
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1️⃣ My first photo features six bi-colour croissants, made using red-colored dough layered over classic laminated dough.
2️⃣ The second photo is a close-up from the top of a cut croissant — a little tease before the big reveal.
3️⃣ And finally, the third photo shows the cross-section — buttery, flaky, and full of those beautiful layers we all dream of!👨🍳 Amateur Baker
I don’t work in a professional kitchen, but I’ve been baking passionately at home — and trying to push my skills every week. This challenge was both exciting and humbling!💡 Most challenging part?
Definitely shaping the croissants to match Antonio Bachour’s precision. Laminating the red and plain dough together was tricky too — in some places, the red dough bled slightly into the white, which gave unexpected patches. But it was also a great reminder that pastry, like life, doesn’t always go as planned — and that’s okay.🙌 Huge thanks to @scoolinary and Antonio Bachour for the detailed lessons and inspiration. This recipe pushed my limits and gave me an even deeper appreciation for viennoiserie!
Lana Mihajlović, KIM TUYEN PHO y7 más3 Comentarios-
Level:
Scoolinary Team
Abhishek, what a joy to see the enthusiasm and dedication you poured into this challenge! 🌟 You can truly see your commitment to the process in every single piece. The two-tone croissants have such a striking visual impact, and that red dough creates a beautiful, eye-catching effect. A bold combination and so well executed!
I really enjoyed reading your reflection: honest, passionate, and with that mindset of continuous learning that shows real growth. Even though you mentioned that shaping was the biggest challenge, I think you achieved a result that’s both impressive and full of character.
A small tip for the shaping process: if the red dough tends to slide over the white dough, try letting it rest briefly in the fridge before rolling. This helps relax the gluten a bit and improves the adhesion between the layers, preventing those slight shifts.
What did you enjoy most about the process, beyond the final result? Would you consider trying other color combinations or shapes?
Thank you for sharing your experience with such authenticity! It’s truly inspiring to see this kind of dedication and growth. 🫶🏻 -
Level:
Scoolinary Team
Hi Abhishek! First off, we’re so glad you shared your experience with Antonio Bachour’s Croissants and Viennoiserie Course — it’s inspiring to see how you pushed your skills and shared the ups and downs along the way.
The photos are absolutely gorgeous! The bicolour croissants show such precision and artistry: the lamination is tight, the colour contrast is striking, and that glossy finish… wow! The crumb shot has a dreamy, airy texture and you can see the many fine layers — it really shows your dedication and care.
And yes — your words about pastry and life are spot on. Embracing imperfection, enjoying the journey, and learning from every step is what makes this craft (and life!) so magical. 🌟 Keep sharing your progress — we’re here to cheer you on and see where your passion takes you! 😊 -
Level:
Scoolinar
Your bi-colour croissants look absolutely stunning! I love how you embraced the challenges, especially the tricky lamination, and turned it into a beautiful learning experience. It’s true, both in baking and life, those unexpected “patches” add character and stories.
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