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Abdallah Albasha ha publicado una actualización
hace 3 semanas (editado)
Level:
Scoolinar
#BachourChallenge – My Croissant Odyssey Continues!
Classic Croissant , Pain u Choclate and Pain Sussie
Thrilled to be participating in this challenge again, diving even deeper into the art of croissants and their exquisite variations! I’m meticulously following Chef Antonio Bachour’s brilliant Croissants and Viennoiserie first and second courses, pushing my skills further.
The ultimate test? Consistently achieving the precision needed for hand lamination and expertly managing the butter and dough temperatures—these are absolutely critical for those coveted, distinct layers. Beyond the technique, my personal hurdle is often sourcing specific ingredients here in my country. It forces me to become a detective, constantly researching effective substitutions and mastering their use to replicate the desired results.
As a dedicated amateur, every batch is a valuable lesson. Wish me luck on this delicious learning curve!
Ksenia Vadaturskaia, KIM TUYEN PHO y7 más7 Comentarios-
Level:
Scoolinary Team
✨ Your lamination is seriously on point — look at that honeycomb crumb and those tight, even layers! 😍 You’ve clearly been putting in the work and it shows in every buttery fold.
What’s the most unusual ingredient you’ve had to sub so far? We’d love to hear how you adapted — your creativity might just inspire someone else! 🔍💡
Share your croissant odyssey on IG stories and tag @Scoolinary_en and @antonio.bachour — you’re crafting excellence, batch by batch! 🥐✨-
Level:
Scoolinar
Hi Chef Sol,
The most unusual ingredient is “Gelcrem hot Sosa,” and I substituted it with agar-agar. The funny thing is that I found agar-agar in my country, but this is the first time I’ve used it. I read a lot of articles about it, and then I adapted it into my Strawberry Cream. I tried many batches until I captured the perfect cream texture.
I will share all my work on Insta. I’m still working to learn how to capture eye-catching photos.Best Regards,
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Level:
Scoolinary Team
@aa-bashagmail-com Well done, Chef! Let me recommend adding your Instagram URL to your profile. Go to your avatar, then My Profile > Edit > Contact, and in the Instagram slot, add your URL. So then, everyone who checks your profile will have that info there 😉
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Level:
Scoolinary Team
Abdallah, it’s such a pleasure to see you participating in the challenge again! You can really see the care and effort you put into each piece. I love how your layers keep improving and the beautiful, appetizing color you achieved in the bake , they truly reflect your dedication and passion.
It’s also so valuable that you share the challenges you’ve faced, because it enriches the learning experience for everyone in the community.We know ingredients aren’t always available everywhere, and it’s admirable how you’ve made the effort to find the best possible substitutes that still give you the result you’re aiming for.🙌🏻
Out of curiosity… was there any adjustment in resting times or temperatures you tried this time that really surprised you with the outcome?
It would be great to hear about it and keep learning together.
Thank you for sharing with the community ,it’s genuinely lovely to see your progress!❤️-
Level:
Scoolinar
“Hi Chef Sussan,
Thank you for your reply to my post.
No, I don’t change the resting time, as my resting time depends on the size of the batch and the ambient temperature of the kitchen. What I usually do for resting time is:
Initial dough rest: 24 hours in the freezer and 1-2 hours in the fridge before lamination.
After the first turn of lamination: I put the dough in the freezer for about 15 minutes, then in the fridge for 30 minutes.
For the last turn: I put it in the freezer for about 30 minutes and 1 hour in the fridge.
I use the freezer before the fridge because I want to decrease the dough temperature as fast as possible, for two reasons: First, to ensure the butter doesn’t melt, and second, I don’t want the yeast to be active. This second point is the most important for me. If the yeast activates, then you will destroy your work, as bubbles inside the dough will hinder your perfect layers.”
Hope this can help who want to achieve good lamination 🙂
Best Regards,
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Level:
Scoolinar
What an inspiring journey! Your dedication to mastering the craft, despite the challenges of sourcing ingredients and perfecting hand lamination, is truly admirable. The layers, the shine, the passion… it all shows. Wishing you continued success and buttery triumphs on your croissant odyssey! 🥐✨
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Level:
Scoolinar
Hi chef Lana ,
Thank you for the encouragement and encouraging words.Wish you best ,
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