Відео

Hi Carlos, can you give me the temperature for both flans in Centigrade, as my oven only works on Centigrade and not with farenhight. Many thanks. God richly bless you. 😇🙏🇮🇱🇬🇷🇨🇾✝️🕎✡️🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

Hi Carlos , hope you are well and all is ok . I have not seen any of your patisserie goods beeing producefr about a month . Hope you are ok . This Parisian flan is absolutely excellent and looks so easy to achive . I am going to try it out . God willing see you soon on youtue with more exellent recipes. Many thanks . God bless you richly . 😇🙏🇮🇱🇬🇷🇨🇾✝️🕎✡️🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

Hi carlos , this recipe is really good in the fact that you add hazlnuts to the sponge and to the ganache. I know that you are an absolutly amazingly talented patisserier and top of your game . Truly amazing. If you can make ( Teach ,step by step ), more ,French petite cakes and , German , Australian, Portuguese as well thst would be absolutely fantastic . I love variety and really enjoy makeing cakes as well . Also , i noticed that you did not give the size of the tray that you spread the sponge mixture on , e.g hight , lenghth and width , so if atall possible can you give them to me , and what was the temperature of the oven in centigrade please . Many thanks God blesd you carlos .😊👌 😇🙏🇮🇱🇨🇾🇬🇷✝️🕎✡️🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

Very nice video keep going the good work continue like this

👏👏

What a tutorial, I can’t wait for the churros thank you chef.

wow, immediate subscribe after seeing this video, one of the best video for inverse puff pastry i saw

Elinize sağlık,çok lezzetli oldu👍👏😋😋Bazı sorularım olacak: •Hamurda,neden şeker değil de,bal var? •Pataşu hamuru neden,1saat Buzdolabında dinlendirilir? •Neden fırınlama öncesi,pudra şekeri sepilir? •Neden pudra şekerinden sonra,tekrar dondurucuda bekletilir? •Neden ikinci kez,pudra şekeri serpilir? •Pataşu topları piştiği hâlde,neden içi ıslak kalır,kupkuru olmaz,sebebi nedir?

Спасибо! Буду пробовать. С Новым годом Мир!! Всем добра!

13:46 звук прекрасный.

Thank you chef for sharing your experience 😊 🙏

one of the best vdo thank you❤😊

If you don't have that fancy blender, what could you use? Thanks

Oh i forgot carlos , have a blessed festivities and a blessed new year . 😇🙏🇮🇱🇬🇷🇨🇾😊✡️✝️🕎🔥🔥🔥🔥🔥🔥🔥🔥🔥

Hi Carlo hope you are well and all is good . I have never come across these type of doughnuts ever before. The dughnuts look light and fluffy. I will be looking farward to making these . They look fatatic. God richly bless you Carlos. 😇🙏🇮🇱🇬🇷🇨🇾🕎✡️✝️🔥🔥🔥🔥

Hi Carlos, those look incredible. Thanks for sharing this recipe. Have a Merry Christmas. 🎄

They look delicious ! My mother used to make something similar but I can remember what they were called in German . Thank you again . Merry Christmas

Zo hoog voor 3u merengue

De graden zijn celsius?

Super

Hi Carlo , i love your recipe for panettone and yes i do totaly agree with you its not easy to make and must not be rushed . What i would like to really learn and if you could show me and others how to make the origenal sourdough starter for this pannatoni. Many thanks My God richly bless you carlo , may God grant you ,good health , longjeverty, peace and may God make all to prodper that you put your hands to , in Jesus precious mighty name, Amen . 😇🙏🇮🇱🇬🇷🇨🇾🕎✡️✝️🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥👌

Worth the hard work 👌. A very nice vedio chef . Thank you soo much for teaching everything in detail.looks soo much Delicious too. Ive learn this recipe but this is Awesome. Keep it up Carlos. How about Classic festive Stollen recipe next 😊😊

Looks delicious! Alot of work,but nothing beats homemade! Thanks for sharing,Carlos

Superb ❤❤🎉🎉

⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐ ⭐PRODUCTION SCHEDULE⭐ 💫DAY 1 8:00 pm POOLISH AROMA CANDIED PEELS DICED RAISINS IN WATER 4 EGGS + 200g BUTTER OUTSIDE 🎄DAY 2 11:00 am 1st IMPASTO 4:00 pm 2nd IMPASTO REFRIGERATOR 🎅🏻DAY 3 11:00 am LEFT TO RISE FOR LAST TIME 6:00 pm LEAVE OUT 7:00 pm TOPPING AND BAKING LEAVE FACE DOWN UNTIL THE NEXT MORNING ⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐ TAKE NOTE Dear bakers and pastry chefs, here are some practical tips for those who want to produce for sale or prepare various sizes and/or units: 1- Generally, when making 1kg, 750g or 500g panettone, the quantity plus an additional 100g is placed in the mould, that is, for 1kg it will be 1kg 100g of dough, for 750g it will be 850g of dough and for half a kilo 600g of dough. This is not obligatory, it simply makes the panettone look better due to a question of size. 2- If several large panettone are baked, I suggest raising the oven temperature to 200C (392F) for the first 10 minutes and then lowering it to 190C (375F) or 180C (350F), this is to prevent the panettone from rising without forming an immediate crust and the dough from overflowing. Also, they may need more time in the oven. Added to this, as the size is reduced, the final rising times may also be reduced. You have to be careful. 3- For 100g or 60g panettones, the final rising times in the mold are usually shorter. You have to keep an eye on them after the first 4 hours. Then, if you plan to bake all the small ones, they may take up to 30 minutes and not 15 as indicated in the video. This is due to the number of elements in the oven. They can also be placed in batches, since 15 or 20 minutes more waiting will not make a big difference. 4- For the small panettones, I do not usually put glaze on them, because it becomes very cloying. I only add powdered sugar. 5- For the chocolate panettone, it is exactly the same procedure, except that the candied crusts and the pastes are replaced by chocolate. 6- This recipe makes: 1 1kg Panettone 1 750g Patenttone and maybe 2 or 3 100g ones, or 4 60g ones 2 500g Panettones 10 to 12 100g Panettones 18 to 20 60g Panettones GOOD LUCK ON THE DAY YOU DECIDE TO MAKE IT, QUESTIONS AND/OR OPINIONS? WRITE WHENEVER YOU WANT, I'M ALWAYS HERE TO HELP!

This is making my stomach growl! How long did it take to cook?

Hi Carlos , if you remember , i asked why you had not done any more vidios for some time and you replied that you had an accident which set you back and you had to rest . I am so glad that you are well and i thank God that you have started filming your amazing vidios agsin . God richly blesd you in health , prosperity , longevity and strength .amen . 😇🙏🇮🇱🇬🇷🇨🇾🕎✡️✝️🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

Gracias gracias Como siempre, un genio total maestro Es tan claro que imposible tener dudas Bendiciones 🙏

I love ❤

You are a Great teacher Sir ✋🏻 I salute you .

Thank you soo much Carlo. Love from Srilanka. . I'm in love with your recipes. ❤may God bless you

Hi , i have just seen the recipes for the Biscotti . Absolutly amazing and you make the proccess look so easy as well. What i realy like is all the tips like freezing the Biscotti dough in order to use it again in the future . Good idea . Many many thanks . 🙏😇🇮🇱🇬🇷🇨🇾😊

Orange cake , wow i really like orange 🍊 in my cake . I definatly will give this a try out . Many thanks 😊👌👍

Hi i just think this chocolate cake is fabulous. It seems so easy to make and it looks so scrumptious as well. Many thanks . I hope you will begin to make more wanderfull patisserie recipes for us ti make .😊

I really appreciate this recipe for your marbcake . I think that you make these recipes look really easy and accesable . Thank you 😊

Cant wait to make this , your vertion of Le Frazier. 👌👍😊

Hi , this pablova looks just really good and you maje it look easy to make as well . Exellent . 😊

Thid cake looks absolutly amazing and not to hard to achieve.😊

This is absolutly fantastic truly . Wow 😊

Absolutly amazing quality that to do .😊

Hi , when will you be coming to give us more absolutly amazing proffecional patisserie recipes again ??????? Its been over a year now 😊

Oh my goodness! I spent the whole morning just looking at this video. I kept on stopping and taking notes all the informations. This video is already a course on its own.I have learned from you than the course I have taken. You made me feel more confident now. Thank you very much again for sharing Maestro🙏🙏🙏

Like your cookies so much 👍👏👏👏 Thank you Chef 🙏🌷

Simple easy & delecious & looking amazing Chef, Already subscribed ✅👍 I will definitely try those awesome Biscotti 💝

Chocolate brand?

What could I brush with except egg whites to join the strips?

Happy Easter!!!🌟🐰🥚🧺

People who are watching this during Easter 👇