Wow. I got your book a while a go and it has been the best patisserie book I have. I stopped watching you as you were not uploading any thing and now after looking up one of your recipes online... Here we are! Good to see you back.
Wonderful video. The trick using the canister to help fill the piping bag was genius, and will save the usual stream of expletives from being used following my other attempts to fill the bag. Dare say I might try these as a birthday treat in a few days. Keep up the magical work!
I'm a big fan of a chocolate/coffee/hazelnut dacquoise as being my favorite french dessert in general. It is one of the few ... I'll call them 'grand' looking gluten free desserts that I can prepare for friends and family suffering from celiac's/gluten sensitivity. I also like how the texture can be altered a bit based on when it is served and how it is stored, so I can aim for the right level of softness, or a bit of chewiness, or maybe a little bit of crunchiness for those that have a preference. For anyone still reading this comment: I'm a big fan of making a hazelnut praline at home and not sweating the professionalism. I don't bother making a refined paste or blending it to death in a food processor. I toast hazelnuts in an oven on a sil-pat and at the same time i make a simple sugar caramel that i take to the point of being rather coppery in color, then i drop the toasted hazelnuts into the melted sugar and pour right back out on to the silpat and let cool. When brittle, I put it in a tougher zip bag and smash with something heavy. I could drop it into a food processor, and have done so, but I don't blend to oblivion. I just get it down to bits. I like how 1. the fine sugar that breaks off melts into the cream gives the cream a subtle burnt taste, almost like a coffee cream, and 2. the largest bits that don't dissolve go a bit chewy around the chunks of hazelnut which remain crunchy. I think the downside is that the cream doesn't have a smooth hazelnut flavor worked into it, but I enjoy the flavor and texture play more this way anyways. For a more stable dessert, the creme mousseline is good, but I enjoy a lighter diplomat cream a touch more. General guideline for those that can't be bothered to google or rewatch other BwB videos, I believe mousseline is 2:1 pastry cream to butter usually, and diplomat cream is 2:1 whipped cream. The whipped cream version will be 'wetter', so keep in mind how it will break down itself and break down the pastry if given time, while the buttery mousseline will contain its moisture longer.
I blame getting old and cranky. I feel like my ability to imbibe endless streams of butter laden pastry cream is fading as my forehead races to meet the back of my neck.
could you show the ULTIMATE BUTTERCREAM 101??? - American buttercream - Italian buttercream - Swiss buttercream - French buttercream - German buttercream - Rolled buttercream - Ermine buttercream
@@moniquem783 I didn't try this one but tried Italian meringue based one which was much lighter. I find it hard to set sometimes but it tastes great and not too sweet 👌
I have watched A LOT of baking videos over the years and Christ! So many little tips and tricks (And explanations! So handy! Thank you!
Wow. I got your book a while a go and it has been the best patisserie book I have. I stopped watching you as you were not uploading any thing and now after looking up one of your recipes online... Here we are! Good to see you back.
Wonderful video. The trick using the canister to help fill the piping bag was genius, and will save the usual stream of expletives from being used following my other attempts to fill the bag. Dare say I might try these as a birthday treat in a few days. Keep up the magical work!
they look amazing , my favorite french pastry is Eclair with salted camel topping and classic cream patisserie filling
You like salted camels too? I thought I was the only one.
Well... the paris-brest is one of my favourite desserts! Yours look so yummy, wow! :)
I love Paris-Brest but would have to say that Kouign Amann is my absolute fave!!
David Cavalcante ooh nice I’m a big fan of those too! Posted a video on them a few videos back
It’s very easy and delicious 😋
Noor noor love it so much!
Oh my goodness those look absolutely wonderful 😍 I love your channel you’re a fabulous baker
I'm a big fan of a chocolate/coffee/hazelnut dacquoise as being my favorite french dessert in general. It is one of the few ... I'll call them 'grand' looking gluten free desserts that I can prepare for friends and family suffering from celiac's/gluten sensitivity. I also like how the texture can be altered a bit based on when it is served and how it is stored, so I can aim for the right level of softness, or a bit of chewiness, or maybe a little bit of crunchiness for those that have a preference.
For anyone still reading this comment: I'm a big fan of making a hazelnut praline at home and not sweating the professionalism. I don't bother making a refined paste or blending it to death in a food processor. I toast hazelnuts in an oven on a sil-pat and at the same time i make a simple sugar caramel that i take to the point of being rather coppery in color, then i drop the toasted hazelnuts into the melted sugar and pour right back out on to the silpat and let cool. When brittle, I put it in a tougher zip bag and smash with something heavy. I could drop it into a food processor, and have done so, but I don't blend to oblivion. I just get it down to bits. I like how 1. the fine sugar that breaks off melts into the cream gives the cream a subtle burnt taste, almost like a coffee cream, and 2. the largest bits that don't dissolve go a bit chewy around the chunks of hazelnut which remain crunchy. I think the downside is that the cream doesn't have a smooth hazelnut flavor worked into it, but I enjoy the flavor and texture play more this way anyways.
For a more stable dessert, the creme mousseline is good, but I enjoy a lighter diplomat cream a touch more. General guideline for those that can't be bothered to google or rewatch other BwB videos, I believe mousseline is 2:1 pastry cream to butter usually, and diplomat cream is 2:1 whipped cream. The whipped cream version will be 'wetter', so keep in mind how it will break down itself and break down the pastry if given time, while the buttery mousseline will contain its moisture longer.
Randall Pollok I love a Creme diplomat works so well for many things but for me you can’t beat the classic mousseline for this recipe
I blame getting old and cranky. I feel like my ability to imbibe endless streams of butter laden pastry cream is fading as my forehead races to meet the back of my neck.
Thanks for the recipe! Will definitely be trying this :)
indianakinney so worth trying! Such a fab dessert
That is a lovely dessert.
reshma nair so delicious!
Nice ! Delicious
Lovely
Nina In The Kitchen such a lovely dessert
The Boy Who Bakes yes, I make is as a Holiday showstopper dessert. ❤😙
could you show the ULTIMATE BUTTERCREAM 101???
- American buttercream
- Italian buttercream
- Swiss buttercream
- French buttercream
- German buttercream
- Rolled buttercream
- Ermine buttercream
This is amazing! Could you do a Macaron recipe please?
Is this a good filling for a vanilla cake? I’m looking for a high quality alternative to Swiss buttercream that I find too buttery 🤔
Did you try it? I’m not a fan of buttercream either.
@@moniquem783 I didn't try this one but tried Italian meringue based one which was much lighter. I find it hard to set sometimes but it tastes great and not too sweet 👌
Yum,yum,yum😋😋😋
Hey! The cover photo for your video is wrong I think 🤔 it says “tahini shortbread” 😘
I would love to see the fancy donuts, beneigts? (sounds like ben-yay)
The thumbnail is incorrect
Egem Yorulmaz ah sorry thanks for spotting will update it
lol no problemo
Mmm praline... i kinda wanna dip the top in chocolate :b
Zaekk go for it would be amazing!