Відео

May I know what’s the size of the your tart pan?

Hi. I made this but its not freezing solid. Its been 2 days snd it feels like icecream. Whats wrong?

Sofia, your videos and recipes were the best. I miss your new videos🥲😍😍😍

THIS YIELD 6 ENTREMET?

Can I use white chocolate compound for this?

Amazing!

Your reciepies are so neat and yummy, but I do find you way way yummier :) you gorgeous simple sweet !

glucose? where am i supposed to find that in my local grocery store

This looks amazing!

if you do this with icecream can you make the shape and then refreeze to serve later?

Hi Sofia, what type of flour did you use here?

Can i substitute the buttermilk with sourcream or yougurt ?

Thanks for the tip! I hope you’re doing well! Filming this seemed so natural for u! 😊🙏

First

Super recipe. How did you get the hazelnuts to have a light gold color? Merry X-mas

I would have to add alcohol 😅 or it would feel like a spiced custard to me vs traditional eggnog . Looks nice though

Once i added the espresso the buttercream broke. Any reason why this would happen?

What's this chocolat brand

Looks really delicious! Can I ask what your gelatin strength is?

Hi Sofia, what is the size of the sheet tray? Delicious recipe 😍

Ooh

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I love love it ❤❤❤

I love love it ❤❤❤

Oh wow everyone is going to be wide awake for that wedding 😊

This is perfect! Thanks, Chef!

Yummmy

This is pretty cool stuff

Wow.

A *little* cocoa powder huh?

Hi Chef Sofia…where have you been for so long? really miss your video uploads.

I just discovered your videos and I’m hooked

Amazing 😊

That's beautiful and looks delicious! I am considering going to pastry school...I have a good knowledge of baking but never have done the high end artistic stuff like this. Do I go to $chool or try and learn on my own?

I just found your channel. Beautiful stuff. Where did you go to culinary school? I want to go...

Aten3 😂😂😂😂

Gorgeous

First

first👏👏

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C'est bon .bravo tu une super pâtissière. bon courage sofia 👍🌷

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this look soooo good

Where can I buy one?

It is not the sour cream who gives moist to the cake, but yes in did the olive oil, I used almond milk instead of the sour cream and 40g of brown sugar instead of the insane 150g and still next time I will use only 25g, nice recipe with some adjustments, also much better if you spread the batter in a larger tray like I did, cooks much faster since there is just a little amount of flour, enjoy life!!!

These look great. However, I'd rather see more of the actual process and less video of you just talking, especially since there were no subtitles on this video, and I generally watch with the sound off. That's just my opinion and preference.

can you eliminate the sour cream and if so, do you supplement with more olive oil?

Giiirl we miss you

Hi.. do you have any other suggestions for pistachio paste? I can't find this one.

Thanks