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Ksenia Vadaturskaia ha publicado una actualización
Level:
Scoolinar
Hazelnut Pain aux Raisin, slowly but steadily I’m moving on with the course of Antonio Bachour, this creation is from his masterclass of Viennoiserie, and I must say it is DELICIOUS. My personal discovery is that pastry creams made with Gelcream hot instead of the usual cornstarch can be freezed , and wow, now I’ve made quite a batch of these Pain aux Raisin and they’re happily waiting for its turn to be baked in the freezer
Lana Mihajlović, Mercedes Delgado de Miguel y6 others1 Comentario-
Level:
Scoolinary Team
This hazelnut Pain aux Raisin looks absolutely irresistible! 🥐🔥 You’re clearly mastering the art of Viennoiserie, one buttery layer at a time. Using Gelcream hot for the pastry cream is a total game-changer—being able to freeze it opens up a whole new level of planning and precision.
What did you find most challenging about shaping or proofing these beauties? They look like they came straight out of a Parisian bakery.
Share your masterpiece on social and don’t forget to tag @scoolinary_en and the viennoiserie legend himself, @antonio.bachour. Bravo! ✨1
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