-
Ksenia Vadaturskaia ha publicado una actualización
Level:
Scoolinar
Hazelnut rolls that I’ve made using the recipe of the chocolate glaze from the eclair course of Fran Segura
0:05
Maloles Muñoz, Maria Briatore y6 others7 Comentarios-
Level:
Scoolinary Team
Perfection at its best! 👏 These hazelnut rolls look like they belong in a high-end pâtisserie. Using the chocolate glaze from Fran Segura’s éclair course? That’s next-level thinking! 🍫✨ The shine is impeccable—did you tweak the tempering process, or did you follow the exact technique from the course? Also, I’m curious—how did you balance the hazelnut flavor with the richness of the glaze? This combo has *masterpiece* written all over it! 🔥
1-
Level:
Scoolinar
@Sol Damiani about the glaze, I strictly followed all the advices of the chef Segura. As I do some recipe for the first time, I prefer to adhere to the instructions given by the chef, then when I feel comfortable with the technique, I can make some changes according to how I apply.
In this rolls the creme that I used doesn’t have a strong flavor of hazelnuts. I’ve used 250 g crema pasticcera; 80 g panna semimontata and 25 g di pasta di nocciole. So the filling is very mild, indeed. To give these rolls more character, the glaze that I’ve taken from the eclaire course, seemed perfect to me
1-
Level:
Scoolinary Team
@ksenia-vadaturskaia Excellent!
-
-
-
Level:
Scoolinary Team
They look spectacular, Ksenia! I love how you’ve adapted the chocolate glaze recipe to the hazelnut buns.
How was your experience working with this glaze on something other than éclairs? Did you have to adjust the texture or temperature to make it work well with these buns?
Thanks for sharing your process!
-
Level:
Scoolinar
@Sussan Estela Olaya the temperature of the glaze was around 30-32 C°, so slightly different as opposed to how it was when covering eclairs, wanted to have more fluidity. for the rest is just the same, lovely consistency of the glaze, absolutely adore when I can apply recipes learnt here so as to create some other dessert of my own
-
Level:
Scoolinary Team
@ksenia-vadaturskaia That sounds great, Ksenia! 👏🏻👏🏻👏🏻
Adjusting the temperature for better fluidity is such a key detail, and it’s clear you’ve mastered the technique. I love how you’re exploring new ways to apply the course recipes. Do you have any other desserts in mind where you’d like to try this glaze? I’m sure it would work beautifully in many preparations.
Best regards.
-
-
-
Level:
Scoolinary Team
Dear @ksenia-vadaturskaia If you share this lovely video in your Instagram stories, please remember to tag us so we can share it 😉
1
-
