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milkasway.96 posted an update
Level:
Scoolinar
Cary B, Carolina Alvarez Santín and 3 others3 Comments-
Level:
Scoolinary Team
🎉Welcome to the Scoolinary community, Liudmyla! It’s such a joy to see your first post,thank you for sharing it with all of us!🎉
The presentation looks super cozy and delicious, like something straight out of a perfect afternoon tea. 🫖The scones look golden and fluffy, and that cream on the side is beautifully whipped,so satisfying to look at! The bowl of jam is such a nice touch too I bet it pairs wonderfully with everything on the plate. 🍒
Could you tell us exactly what you prepared? I’d love to know if you made the jam yourself it has such a gorgeous color!
Thanks again for joining the community and for having the courage to share your work.We can’t wait to see more of your creations soon! What would you like to try next, or is there a course or recipe you’re planning to practice? ☺️
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Level:
Scoolinar
@sussan_scoolinaryteam Thank you for your answer ❤️
I made Scones with Mascarpone and Blueberry Jam. It’s from Afternoon Tea Pastry course (Antonio Bachour).
Jam i made yesterday evening myself. And yes, this recipe is perfect! ☺️
I made first Scones in my life and to be honest I am shy to share it with other people. 🫣 For Mascarpone cream I used only Mascarpone, powdered sugar and a bit lemon juice. (in original recipe stays Valrhona Absolu Cristal nappage, but i don’t know what is it🤦🏼♀️)
I would like to continue the course and make all of Chef Antonio Bachour‘s recipes ☀️
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Level:
Scoolinary Team
@milkasway-96
Liudmyla, it’s so lovely to hear from you again! And how brave and generous of you to share your first creation! Thank you for trusting this community to showcase your work—that’s a huge part of learning too! ✨
Your scones sound amazing, and the combination of mascarpone and homemade blueberry jam is absolutely delicious. That touch of lemon juice in the cream must have added such a fresh and tasty contrast. And the fact that you made everything yourself? That’s truly impressive well done! 🫶🏼
About your question regarding Valrhona Absolu Cristal, no worries at all,it’s totally normal to be unsure about it. It’s a type of neutral glaze or nappage used to give a shiny finish and help protect fruits or dessert surfaces. But if you don’t have any on hand, no problem you can make a great homemade version!
Here’s a simple neutral glaze recipe you can try at home:
Ingredients:
150 g sugar
150 g water
7 g powdered gelatin
35 g cold water (to hydrate the gelatin)
Instructions:
1. Hydrate the gelatin in the cold water.
2. In a separate pan, bring the sugar and water to a boil to make a syrup.
3. When the syrup reaches around 60°C (140°F), add the hydrated gelatin and mix well.
4. Let it cool and set.
When you’re ready to use it, gently warm it (in the microwave or over a water bath) until it becomes liquid again, and brush it over your cake. The best part? You can store the leftover glaze in the fridge for a few days!
So don’t feel embarrassed,every step you take is a win, and you’re doing beautiful work with so much care and heart. We’d love to keep following your journey!
If you have any other questions about the courses or recipes, feel free to ask as many as you need in our “Ask a Question” section:
https://www.scoolinary.com/forums/forum/askaquestion
I’ll be happy to help you there!
Sending you a sweet baking hug, and thank you again for sharing your progress with us! 🎂🍇💪
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