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Nazneen Nasseri ha publicado una actualización
hace al año (editado)
Level:
Scoolinar
I tried making brioch and it turned out to be light and delicious, I could not believe the texture to be soft, light, airy and moist unlike broich I have made earlier heavy and dense. Thanks to the best Chef for teaching the best recipe with details to succeed. I made plain, chocolate, sugar and braded brioch. I will be trying out croissants now.
Laura Mazzotta, Sol Damiani y5 others6 Comentarios-
Level:
Scoolinary Team
We are glad to know that you liked the course. Your brioche turned out great.
Now we want to see photos of your next challenge, the croissant. We know you’re going to do great. Thanks for sharing with the community.
Greetings.-
Level:
Scoolinar
Thanks
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Level:
Scoolinary Team
And thank YOU for letting us be part of your process, @nazneenjnhotmail-com 🙌 What do you think made this try so much better than the previous ones? Is it something about the technique?
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Level:
Scoolinar
Indeed, the detailed technique is what makes the difference
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Level:
Scoolinary Team
WOW @nazneenjnhotmail-com there ain’t no mountain high enough, ain’t no valley low enough, ain’t no river wide enough like the song said. The pastry meadow is yours now, well done
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Level:
Scoolinar
Thanks Lorena
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