I am Greek and I grew up in an area very close to the Panorama of Thessaloniki. The success of the triangle is its cream...many have tried to make it but no one has achieved the texture and taste of the traditional cream. I made your recipe and the cream is very close to the traditional cream of Elenidis who made it made this triangle panorama recipe for the first time... Congratulations! Your technique where you melt the butter and mix the flour together is very special... it gives a buttery taste and the texture is successful, except that the traditional cream is sweeter and fluffier... The closest I've tried really... Μπράβο
Thank you very much for the great and detailed feedback! When I tried Trigona the first time, I also got it from Elenidis :) I would love to try and experiment more to improve the texture of the cream and make it even fluffier in the future!
@@namethedish I would say that if you lower the amount of flour 15-20%, the cream will be less thick but still strong enough to hold its shape while at the same time be fluffier.
That trigona looks so creamy and smooth !!! Loved the recipe so much, It's so new to me !! Thank you so much for sharing it, Well understood process of preparation my friend 😊😊
I found these in a bakery in Astoria Queens and my wife and I fell in love. I've made this recipe several times and it always comes out great. Just like the ones in queens. My only complain is that there's no measurement for the vanilla?
I am Greek and I grew up in an area very close to the Panorama of Thessaloniki. The success of the triangle is its cream...many have tried to make it but no one has achieved the texture and taste of the traditional cream. I made your recipe and the cream is very close to the traditional cream of Elenidis who made it made this triangle panorama recipe for the first time... Congratulations! Your technique where you melt the butter and mix the flour together is very special... it gives a buttery taste and the texture is successful, except that the traditional cream is sweeter and fluffier... The closest I've tried really... Μπράβο
Thank you very much for the great and detailed feedback! When I tried Trigona the first time, I also got it from Elenidis :) I would love to try and experiment more to improve the texture of the cream and make it even fluffier in the future!
@@namethedish I would say that if you lower the amount of flour 15-20%, the cream will be less thick but still strong enough to hold its shape while at the same time be fluffier.
There are certain stores in Thessaloniki Greece serving them at its best !
Totally, that's also where I first tasted Trigona :)
That trigona looks so creamy and smooth !!!
Loved the recipe so much,
It's so new to me !!
Thank you so much for sharing it,
Well understood process of preparation my friend 😊😊
Thanks for liking it! It's absolutely delicious!😋
Creamy and flaky. I can't think of a better dessert than this. I loved seeing you cook with vanilla beans. Nothing beats the bean!
Totally!! It's such a delicious combination!! 🙌
I found these in a bakery in Astoria Queens and my wife and I fell in love.
I've made this recipe several times and it always comes out great. Just like the ones in queens. My only complain is that there's no measurement for the vanilla?
I use liquid extract because I don't buy/find raw
Thank you for trying our recipe and for the feedback. 🙂
We used 1/2 vanilla stick for the custard cream, we will add it back to the recipe later.
It looks great and yummy 👍Definitely excellent dessert! Thanks for sharing 😊
Thank you too🙂
👍Hello friend.Look very nice
Thank you! Cheers!
妳真係好有心機和耐性，多謝你的分享😋👍🙏🙏🙏
多謝你！🙏🙏
為食嘛，想食又買唔到唯有自己俾啲心機整比自己食😋😋
看起来很不错诶，我也要试一试了！！
很特別的一個甜點，有機會也試試吧！😋
LIKE 3. Looks so delicious..
Thank you so much 😊
Wow! so yummy this dessert
Sooooo good!😋
Look so yummy🤤🤤
Thank you 😋
Sorry, but the receipe for the custard cream is wrong
Thanks for sharing your thoughts!
How will you recommend to make the cream? We would love to try a different recipe.
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