Miembro Vincenzo Saladino
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Vincenzo Saladino ha publicado una actualización hace meses
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Is there anyone who managed to obtain a great result from Bachour’s Viennoserie Course? I have read here and there that there are some problems about the recipe, I’m personally experiencing issue in the proofing of croissant. After three hours of proofing my croissants are still the same, still small and don’t seem to move at all. I’ve…
ברק yOrsolya Csernák6 ComentariosView more comments-
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Scoolinary Team
Hi @salvin23gmail-com
We currently have students who have prepared croissants with Chef Bachour’s course and they did well. We couldn’t figure out why the recipe is perfect for some students and not for others.
Here you have their publications with their results.
Also tell them that the content team is working on reviewing the recipe… Seguir leyendo -
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Scoolinar
That’s a comparison between two dough:
the first one rested in the fridge for 18h, so no freezer rest; the second one was made following and respecting chef Bachour’ suggestion about freezing the dough. As you can see the first one shows a regular proofing, while the second one (which actually, after being frozen, was set in the proofer for…
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Vincenzo Saladino ha publicado una actualización hace meses
hace meses (editado)
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Scoolinar
Hi, I’ve completed Antonio Bachour’s Viennosserie course but in the chapter 1 I cannot mark as completed the section “recommended equipment”, so I can’t get the final certificate. I’ve tried to request it and mark it several time but there’s no way to complete it. Can someone help me to fix it? Thanks
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Scoolinary Team
I previously answered this same question that you left in the forum.
I leave you the link so you can see the answer to your question.
https://www.scoolinary.com/forums/discussion/bachours-viennoserie-course
Greetings.
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Level:
Scoolinary Team
Hi @salvin23gmail-com 👋 Welcome to our Community! As far as I can see, the Croissants and Viennoserie Course is completed. You should be able to download your Certificate correctly.
Please let us know if you could. You have to press the “Download your Certificate” button:
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Vincenzo Saladino ha publicado una actualización hace meses
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Scoolinar
Hi there, I’m a new comer on this platform and I’ve almost completed Bachour’s course on Viennoserie. I’ve give a peek here and there on the platform and I found Daniel Alvarez courses on pastry but they seem to be planned and designed in a different way. I mean, there’s no trace, just to mention an example, of how the butter block has to be…
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Level:
Scoolinary Team
Hi @salvin23gmail-com
I previously answered this same question that you left in our Q&A section
We tell you that this space is so you can share your photos or tell us about your experience.
I leave you the link so you can see the answer to your question.
https://www.scoolinary.com/forums/discussion/croissant-5
Greetings.
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