Member Nazneen Nasseri
Member
81
Scoolipoints
Scoolinar
-
Nazneen Nasseri posted an update a year ago
a year ago (edited)
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 and 5 others6 CommentsView more comments-
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.- View 1 reply
-
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?
- View 1 reply
- View more comments
-
-
Nazneen Nasseri started the discussion Croissant dough bicolor in the forum Ask a question a year ago
Level:
Scoolinar
Hello Chef, for bicolor chocolate pain do I have to knead the full recipe of croissant? I see that you had divided 300g in the initial video for bicolor too from the same amount of croissant?
Thanks in advance ☺️
Sol Damiani
