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[anas_subhi]

I’m said for here that because the material and the course it’s very high quality does but the finishing as the certificate is very bad when I see this is the course for chef Antonio this is who is look me to do this course when I finish now I don’t get the certificate by chef 😕 😔 Antonio I think is this you will think about?

[anas_subhi]

Hi and thank you for your answer, yes I found it but in the certificate not written by which chef, 😕, I will hope if you can help me to write the certificate in Croissants and viennoiserie by Antonio Bachour methods.

Thanks 😊

[anas_subhi]

Hi I’m Thank you for your answer please when can i find that because now I see in my course it’s right 100% complete but when can I found this option

[anas_subhi]

Hi, Thank you for your answer 🙂,I worked on mixing the dough more and the dough became smoother, but the problem remains that the dough is not elastic. I do not know if it is a lack of liquids, or the quality of the flour

Now you may have noticed that I used vegetable butter. I think this is the reason. What do you think about this?

[anas_subhi]

Hi Sussan! this is Image in my Certificate but as told you I Hope if you help me to write the certifiate by antonio Bachoue methods, thanks for your help🙂