THE FUTURE OF A SNAIL CROISSANT
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Hacer todo lo que se puede cuando se puede, a veces, no es suficiente, pero eso no significa que sea poco. Hoy, al menos, desayunamos juntos. ÂĄY que intenten quitarnos los croissants que nos comeremos! Bon Appetit!
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Doing as much as you can when you can is sometimes not enough, but that doesn't mean it's not enough. Today, at least, we're having breakfast together, and let them try to take away the croissants we'll eat! Bon Appetit!
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Mi problema no lo tengo con el futuro, es mĂo, todo va a ir bien. Mi problema es gestionar el presente, voy a susto por semana. Llevo unos años a susto por semana y, a veces, ya no te queda baterĂa, ni unicornios, ni positivismo. Tengo que dejar la casa dĂłnde vivo en un mes. No sĂ© quĂ© hacer, siento que soy Indiana Jones y delante tengo un pasillo de baldosas mortales: da igual dĂłnde pise, se va a venir abajo en cuanto me descuide. Mi amiga Olalla me ha dicho que me vuelva un caracol, que vaya lento, que respire, que haga cada vez una cosa y solo lo que tengo delante. Ya tengo un plan de huĂda, hacia delante. El pasado es un lugar en el que ya no puedes vivir. Prefiero contar las cosas que me pasan de verdad, no todas, pero las importantes. Pienso que me hace real, fuera de internet. Pienso que me da piel y branquias, que me hace real y que, tĂș que lo lees, lo sabes y lo notas.
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My problem is not with the future, it is mine, everything is going to be fine. My problem is to manage the present, I'm scared every week. I've been going at a scare a week for a few years and sometimes you have no battery left, no unicorns, no positivism. I have to leave the house where I live in a month. I don't know what to do, I feel like I'm Indiana Jones and in front of me I have a corridor of deadly tiles: no matter where I step, it's going to collapse as soon as I'm careless. My friend Olalla has told me to become a snail, to go slow, to breathe, to do one thing at a time and only what is in front of me. I already have an escape plan, forward. The past is a place where you can no longer live. I prefer to tell the things that really happen to me, not all of them, but the important ones. I think it makes me real, off the internet. I think it gives me skin and gills, it makes me real and you, who read it, know and notice it.
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Estoy contento con los retratos, he abierto un camino que ojalĂĄ hubiera abierto hace un año y medio. SĂ© que no es un camino rĂĄpido para comunicarme contigo y el resto de croissants, pero es uno seguro, bueno, personal, directo. Sin logaritmos. AĂșn asĂ no se me cargan todos los mensajes y va lenta la comunicaciĂłn, pero creo que es absolutamente necesario. El tiempo, al menos en esto, nos darĂĄ la razĂłn. Las instrucciones para el prĂłximo challenge serĂĄn el miĂ©rcoles 5 de marzo a las 19:00H (ParĂs - Madrid). Espero verte y dibujarte.
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I am happy with the portraits, I have opened a path that I wish I had opened a year and a half ago. I know it's not a fast way to communicate with you and the rest of croissants, but it's a safe, good, personal, direct way. No logarithms. I still don't get all the messages and communication is slow, but I think it's absolutely necessary. Time, at least in this, will prove us right. The instructions for the next challenge will be on Wednesday March 5 at 19:00H (Paris - Madrid). I hope to see you and draw you.
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Fue un consejo de mi amiga Nora: no te puedes preocupar en lo que no puedas arreglar en los próximos 5 minutos. Nada mås que añadir.
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It was a piece of advice from my friend Nora: you can't worry about what you can't fix in the next 5 minutes. Nothing more to add.
đSanta Eulalia . 12 CALLE ESPEJO . 28013 MADRID
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Hoy el postre lo tomamos en Madrid en Santa Eulalia, una cafeterĂa con panaderĂa dĂłnde, despuĂ©s de visitarla, voy a echar el CV para trabajar de pastelero. Su croissant estĂĄ hecho a mano (Puedes verlo en su forma irregular) y sabe a mantequilla. Es muy bueno no es un croissant al uso: Igual que el famoso Croissant Roll, en este caso tiene muchas capas y una fermentaciĂłn larga, algo que le da esa textura altamente estriada y un interior que renuncia a la elasticidad y el aire a favor de masa densa y pegada. En este cafĂ© hay la opciĂłn de hacer este croissant como una tostada, por lo que creo que justifica esta masa, debe ser perfecto relleno de jamĂłn y queso sobre su costillas crujiente y dorado. Lo probarĂ© y os lo contarĂ©. Lo tomamos acompañado de un Capuccino (Grande) y un Mocaccino (Grande). Super recomiendo el Mocaccino, si vas con Diego a algĂșn sitio, por si acaso, pĂdete lo mismo que Ă©l.
CROISSANT ROLL: Creado en 2022 en Nueva York por Lafayette Grand CafĂ© and Bakery y se populaciĂł rĂĄpidamente en redes sociales. TambiĂ©n se lo conoce como: New York roll croissant, Cromboloni, Croissant bomboloni, The SuprĂȘme, Supreme croissant.
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Today we had dessert in Madrid at Santa Eulalia, a cafe with a bakery where, after visiting it, I'm going to apply for a job as a pastry chef. Their croissant is handmade (you can see it in its irregular shape) and tastes like butter. It is very good, but it is not an ordinary croissant: just like Cedric's famous Croissant Roll, in this case it has many layers and a long fermentation, something that gives it that highly striated texture and an interior that gives up elasticity and air in favor of dense and stuck dough. In this cafe there is the option to make this croissant as a toast, so I think it justifies this dough, it should be perfect stuffed with ham and cheese on its crispy and golden ribs. I will try it and let you know. We had it with a Cappuccino (Grande) and a Mocaccino (Grande). I highly recommend the Mocaccino, if you go somewhere with Diego, just in case, ask for the same as him.
CROISSANT ROLL: Created in 2022 in New York by Lafayette Grand CafĂ© and Bakery and quickly became popular on social networks. Also known as: New York roll croissant, Cromboloni, Croissant bomboloni, The SuprĂȘme, Supreme croissant.
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ÂĄFELIZ Y BONITA SEMANA MON CROISSANT!
Abrazos de mantequilla, cuernos crujientes de croissant un poco roll y besos de café.
Tu croissant favorito: el fabuloso Vincent Moustache đ„
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HAPPY AND NICE WEEK MON CROISSANT!
Butter hugs, crunchy croissant horns a little roll and coffee kisses.
Your favorite croissant: the fabulous Vincent Moustache đ„.
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