My husband can beg me to make this 3x a week, but as much as I love him, I’ll be damned if I make this more than a few times a year. If he likes it so much, he can learn to make it himself.
I don’t have the patience to watch the entire video so for sure I won’t be making this. I could make a pan of cinnamon rolls and two loaves of bread in less time than this.
Small tip for the egg custard is to mix the corn starch with a little bit of your milk before mixing it in with the eggs, this way your custard won’t be full of lumps as in the video. Make sure to mix the milk with corn starch very well so you remove all the lumps.
@@eoBetovas haha, I meant the milk you use in the recipe so the amounts are still correct, so you don’t need to use extra milk. Sorry if there was any confusion.
Bonjour à tous. Belle recette mais beaucoup la trouvent beaucoup trop riche . La crème mousseline que vous utilisez est moins goûteuse que la crème pâtissière du fait de la présence de beurre qui en diminue le goùt...Le but de la mousseline c'est sa tenue dans l'architecture du gâteau...Une idée serait de garnir le fond du cercle en pâte à choux en crème pâtissière pure , après l'avoir détendue au sortir du frigo, et mettre au dessus la mousseline. Qu'en pensez-vous ? Bien à vous.
I'm French American. I'm not big on desserts, especially sugary, overly sweet desserts - but LOVE creamy custards, especially in combination with almonds, hazelnuts, etc. I can't wait to make this exquisite cake for Christmas. The butter and eggs do not scare me. My mother and grandmother were French Canadian. BOTH lived to be just shy of their 93rd birthdays. They used French butter, cream (NOT everyday), made beautiful fruit pies and pastries - but maybe just once a week. They were organic gardeners long before organic gardening was cool. We always had a beautiful salad "fresh picked from the garden" with my Memere's homemade French vinaigrette. We NEVER bought salad dressings. My mother's vinaigrette is the absolute best. I never tasted a vinaigrette even close to hers... until I visited Paris (it's the real thing). Their emphasis was quality and freshness. We ate three good meals a day, no snacking in between meals other than fresh fruit with a bit of cheese - also very French. That's why the French eat well but don't get fat. No junk food, no preservatives, no empty calories. I only use Normandy butter and am not skimpy with it. I am now 70 and the only health issues I have are osteoarthritis and mild asthma. My annual physicals are perfect, everything within normal range. My doctor told me to "keep doing what you're doing!" and enjoy all the eggs I want. He said that eggs are the perfect food and "the cholesterol thing" about eating too many eggs has been disproven in many studies and "way overblown." (He is not the only internist that has told me this over the years.) Maybe I'm just blessed with great genetics, but life is short and as long as I continue to enjoy good health I'm going to enjoy butter and eggs... and I'm sure going to enjoy this cake! 😋
do you think you could share your memere's vinaigrette recipe?? I think you are doing all of the right things with your health and have a great attitude- genetics likely a part too ; )
@@jennibee3842 Hi Jenni! I apologize for not responding earlier but I just saw your message. I don't know why I didn't get a notification. Here is my Memere's French vinaigrette recipe... 2 tblsp. red wine vinegar (my mom used Regina brand) 1/8 tsp. salt (she used Morton iodized salt) 1/2 tsp. DRY mustard 6 tblsp. olive oil (Mom only used Pompeiian brand. She liked its flavor, but use whatever cold pressed olive oil you like) Big pinch of ground black pepper 1-2 tblsp. minced tarragon. (You can substitute parsley or chives but my mom used fresh tarragon from our garden - the "most French" of herbs. 😉 It's actually my favorite herb.) Shake ingredients well in a Mason jar or cruet, then chill for at least 2 hrs. for the flavors to meld. Place salad greens in a large glass bowl and sprinkle the chilled vinaigrette over them. Lightly toss using 2 forks ensuring all greens are coated. I remember my mom would lightly sprinkle the vinaigrette over the salad, then lightly toss with two forks...then she would take a quick taste and add more salt and pepper as needed...then toss it again. 😂 So have a quick taste and add more salt and pepper to suit your taste. I also like to take half a fresh lemon and drizzle it over the salad greens just prior to serving. The lemon juice brightens the flavor. The French put lemon juice on virtually everything. I know this sounds weird, but the next time you make scrambled eggs sprinkle them with a bit of lemon juice just before eating them. It won't be lemony, it will just make the eggs taste better. A squeeze of lemon juice is also excellent on a freshly broiled steak. Bon appetit! 😍🇫🇷
🧡 Thank you. This brought back very, very happy memories from my childhood. My Oma and her sisters would gather in her kitchen in the early morning. Together, the 3 of them would make this cake, Gingerbread, pretzels, cheese strudel, cherry strudel, apple strudel. Other things as well. All from scratch, with home grown or made ingredients. Every day of that week would be the 3 of them and me (taste testing "to make sure") together. Once the sweets were done, they moved on to pickling vegetables and preserving fruit. Of course, some seeds would be saved "for planting next year". I loved those times. Sitting in the cosy kitchen/dining room, listening to them chatter away, light-heartedly bicker about a wrongly timed step. Getting spoilt rotten with hot chocolate. Them teaching me all the time about food, cooking, the traditions of the family, that riches have nothing to do with money. I learnt to cook using all my senses with these 3 amazing, strong women (and a couple of other people). I miss them all dearly, but my grandparents most of all. Thank you, so very much, for bringing this memory out for me today. 🧡
I almost felt like I was sitting right next to you… waiting to taste test all the yummies. Wonderful memories you have, thanks for sharing. You made my day 🙂
@@mercurianmoonmystic2908 ☺ Thank you. I hope you felt like you'd been wrapped up in a big warm hug, filled with all the love in the world. That's how I felt at the time (and very special to be spoiled with so much love).
if your husband eats this cake 3 times a week, it means that he will eat almost 1 kg of butter a week and will certainly have a heart attack due to too much cholesterol before Christmas
i don’t eat these types or any types of this much cake & had a heart attack.. just came back from hospital & I’m not fat either.. now run around the park for 2 hrs. everyday
Гражданочка ! Вот только у меня в ленте появился совершенно другой рецепт торта с точно таким же названием...у вас и мужа то может никакого нет ,а вы все готовите ему КАЖДЫЙ ДЕНЬ ! торты.ну вы и вруша
You bake this 3x a week? You’re a good wifey. I’ll let my husband watch this video 3x a week. That’s as good as it gets on this end. You’re talented. It looks delish
@@aaronvalzman А как же?...Мужик- на то он и мужик..а женщина- это другое созданье!Я вот со своим, прожила в браке- 42 года..трое детей выростили и 6 внуков..и знаю!,как и чем кормить мужчину!..Природа есть природа!..Нет,ну бывают отклонения в природе..когда мужик "не- то,не -се"..кушает эклеры вместо борща..и красит губы...вот это уже мрак,как вы говорите!
@@ВітаБабаян-г7з мужчина не едой определяется и даже не губами. не вам ли не знать в пишем возрасте, сколько «мужчин» соблюдали эти гендерно нормативные нормы, а со своими детьми и женщинами вели себя как скоты. выбивайте из головы совковую чушь. хотя, видимо, уже поздно
Ela tá tentando se livrar dele com essa quantidade de manteiga e ovos, em breve ele terá as artérias entupidas de tanto colesterol. Me embrulhou e estômago. 🤢🥺
Как-то готовила подобный рецепт, не хотелось возиться с эклерами и я решила, что так будет быстрей и проще ) Получилось и правда быстрей, и правда проще, но... у нас он не прижился. Слишком много крема и когда ешь ощущение, что в торте один крем. Может быть когда-нибудь я попробую снова его испечь, но крема возьму в 2 раза меньше.
Дорогие наши женщины это мы мужчины должны вам готовить этот торт. Мы вас любим .Без вас нам жизнь не прожить. Желаю вам счастья в каждом доме и неземной красоты.!!! Привет нашей прекрасной половине из Алматы!!!!
Согласна с вами! Если честно,стараюсь такие обходить стороной. Зачем сюда зашла??? Назови просто и всё,а то НЕ УСПЕВАЮ ГОТОВИТЬ и всё такое. Поэтому подписана только на 2 кулинарных канала.
Anyone making this cake 3 times a week has serious amounts of free time and is more than likely a feeder to a fatty husband. This is literally a giant profiterole ring; all that's missing is the chocolate sauce.
I just saw an other video for a cake, that he asks also for eating it three times a week 😄 . So he eats six times a week very gggooooddd , creamy, buttery, sweet cakes . I'm curious, what he eats at the seventh day. 🙃🙂 .
This recipe looks very similar to cream puffs my grandmother used to make when she was younger (like 10 years ago, when she was 90). She just turned 100 in June, 2021. They were so good, but I never got the recipe and now she doesn’t remember exactly the measurements of everything. So, thank you very much for posting the recipe.
Oh, Lucky (BLESSED) Are you to still have her! My mom made cream puffs with this custard filing, except melted the butter into the custard as it was cooking, mixed with whipped cream after chilling, it was excellent! I love the idea of a cake so will make it Wednesday for our Thanksgiving table. I was blessed to have my grandmother to 6 months short of 100, my mama until 92 and her sister, my only remaining aunt soon to celebrate 99. God is Great!💞
I knew it was a standard cream puff but I always used it for stuffed chicken salad. This cream mix only has 1/2 tsp sugar, is that correct? Man that was a lot of work for the whole cake.
Me gusta este karpatka no veo nada complicado . todo se puede con Esbieta .Es una dulzura d mujer explicando .gracias Esbieta x enseñar sus recetas bendiciones
Pensei a mesma coisa kkkkkk mó trampo pra fazer 3x por semana fora os ingredientes caros Eu só faria se ele me pagasse e ainda comprasse os ingredientes e tmb só ficaria por conta disso pq haja processos
It's just a large cream puff. You can buy small, bite sized at stores. Cream puffs are relatively easy to make and you can fill them with whipped cream or pudding or even fold whipped cream into pudding. But, some may enjoy this more elaborate recipe, loving to make masterpieces from scratch. Depends on what you like to do in life. ❤️
Verdade. Fazer três vezes por semana é um exagero. Uma vez no ano, já seria bem bom, mas é demasiado trabalhoso para fazer muitas vezes e nunca três vezes por semana. 😂😜😜
😂😂😂🤣🤣🤣 he should concentrate more on other more healthier ways on “ how to lead a fun & healthy life “ by demanding it 7 times a wk. .. she’ll deliver.. she’s a good wife
@@SV-hk9yk Они столько не едят и жена столько не готовит. Это маркетинговый трюк, чтобы люди посмотрели ролик.... Короче лапшу вешают для заработка, что, кстати, очень хорошо работает.
@@cristinacervantes1612 I think she gets on with these cake 3 times a wk. ( there are other cakes she makes with same title) to avoid him asking her for other requests he has.. sometimes you’d rather bake
It's not a cake. It's french pastry. Called Paris brest. Made with choux pastry which is used to make profiteroles and eclairs. It's not really as simple as she is making it appear because the consistency of the pastry dough determines if your pastry is airy at all. 🤷♀️
The real ‘Paris-Brest’ (name of the original cake) was created by a pâtissier named Durant. A family of pâtissiers 3or4th generation. The cream is much less as it is very rich and powdered caramelised almonds are added to the filing. How do I know? I was born in the same town called Maisons-Laffitte in the Yvelines. An excellent pâtissier well know in the region for their wonderful cakes.
My husbands German mother made cakes like this, sometimes also with a chocolate layer on the vanilla layer. I'll make him one for Christmas. Thank you for this recipe.
This cake looks delish but also time consuming and not to mention high in everything . 3x a week ? you're not trying to get rid of your husband by any chance ? 😂
@Meu Deus é Fiel the title says “to cook” not just “to eat”, so he eat the whole cake in 2 days haha.. but i don’t blame her though, it does looks so good, n i believe she’s just make the title sounds hyperbolic ;)
Looks delicious and I got excited at first thinking oh here’s a quick dessert recipe I might make today... but the amount of butter and time this pastry cake requires... I’m gonna have to pass and save it for a special occasion. I’ll stick to some simple coffee cake I can whip up and bake within an hour 😊. This has to be shared with guests because I have poor self control and I don’t wanna have to go buy new pants before the year ends lol
This is a recipe you're going to want to practice first before planning on making it for guests. It's essentially just a giant cake version of a cream puff which are very very easy to screw up unless you've got a lot of practice making them. Recipes usually fail to give adequate direction on how to know you've got the consistency of your dough right and how long you need to cook it prior to piping into a shape.
I agree with you on making it for guests. While I love to bake, it’s just me and my hubby at home. I’d end up eating most of it. If this guy makes this cake 3x per week, I wonder how much weight they’ve all gained-unless they’re heavy into exercising. Oy! 😳
И у вас тоже 4 млн просмотров? Это бизнес. Ничего личного. Надо быть странным, чтобы воспринимать такой заголовок буквально. Какая вам разница есть муж или нет? Хоть два мужа. Муж это не редкость. Нужен - есть. Не нужен - нет. Очень хочется похвастаться - да, на аватар лепишь совместное фото. В результате не видно ни одного из лиц, картинка смазывается и не запоминается.
I’m an expert baker, and my husband would love for me to bake all week long for him too. I would if I could, but I tell him I love him too much. I don’t want him to have a heart attack and die in his 50’s! Desserts like this are for special occasions, or if we’re entertaining on the weekend, or bringing it to friend’s house. That way everybody gets only one piece. Everything in moderation….
Bom dia! Que bolo maravilhoso, deve ficar uma delícia! Parabéns, ficou muito lindo? Deve ser bem leve essa massa e com esse creme, huuummm que delícia! Obrigada por nos ensinar esse bolo do marido, abraços!
This is a pastry, it's called "Paris-Brest" It was created by chef Louis Durand and named after (I believe but not absolutely sure) during a bicycle tournament in France cycled from Paris to Brest and back to Paris. It was created in the shape of bicycle wheel for this reason. It often has spun sugar laced back and forth across the center to represent the spokes of a bicycle wheel. It is a truly wonderful tasting pastry, and the crunch of the spun sugar spokes adds another dimension. 😋
@@NanaJelinic yes, it is similar to Paris-Brest but not the same. I love that cake and with the crème pâtissière and crème praliné that I get in Paris at La Patisserie des Rêves 🧡🧡🧡
This looks great and I would also try adding whipped cream to the custard instead of butter as well as just plain whipped cream between cake layers. A trifecta of flavors and yummy too :)
Laura, Exactly what I thought too. No butter but whipped cream mixing with the gustard. Have you or anyone else ever done that before? Wonder if this is a good match together..
Слишком много времени занимает этот шедевр! Я не спорю шикарный рецепт! Но не три раза в неделю готовить его. Тем более если есть о ком заботиться дома. Вот по особым случаям- это да!
Mistakes not to make‼️‼️ 1. She didn't remove the water milk mix from the stove when adding the flour. Mix it more than 2 minutes over heat otherwise it's going to be watery and become flat. 2. No need for 3-4 eggs at the end. 2 is absolutely fine just keep a tiny portion from the eggwash. 3. Mine came out very flat. This has either to do with the quantity of the batter or the amount of time you are suppose to cook it over the stove. You are welcome! Also my comment to the person who made that video.: Thanks for the video BUT pastry making is about precision and exact amount of ingredients . Without these two there's no result. Also very very easy video BUT very much work to do in reality. Also it looks much tastier than in reality, it tastes very much like butter with sugar in the middle. Safe yourself the trouble 😵💫
Thank you!! this entire video is a troll! I played it at two times speed and it still took too long just to explain in the wrong fashion how to make this "cake".
To all you nay sayers............If your all such authorities why don't you post a video and show all the viewers the correct way with the ingredients and method attached? I assume by your comments your all Master Pastry Chefs, yes? If you don't want to spend the time to make something homemade go out to your local grocery and buy one of those crappy packaged full of chemical cakes to feed your family. It's way more convenient for you! Happy, Healthy New Year to all and thank you Leckere Minute for taking the time to share this video with the world.
@@mikesr3011 I shouldn't reply but I can't resist. 1. I don't need to make a new video I already took the time to inform the viewers what is wrong with the video/recipe. 2. This has nothing to do with us being master pastry Chefs but if someone takes Three hours of his life to follow a recipe to create something like in the picture/ end of video but it turns out flat and tastes like cold Butter (only because I through out the first batter because I figured out what's wrong with the recipe but still turned out flat etc ) then it is not worth the trouble. 3. I thanked the person who made the video for the upload but to be fair ..if you go though the trouble to make a video then make the recipe right or just write the mistakes in the description. ( I have made recipe videos myself and I know how difficult it is and how much effort it takes) 4. To comment on new years, something like that, I really hope you tried the recipe first. But I bet you didn't, otherwise I would not have to comment on yours. Please follow the recipe and don't mind my comments for advice at all (these are only for nay sayers and wanna be pasty chef's like me . ) So follow the recipe and spend 4 hours to create this lovely homemade "cake" or whatever turns out be since the recipe is WRONG! So have fun. 😂 Please don't comment back, because I don't care bye 😂
The original recipe is called Paris-Brest and it has some other thing inside like a home-made nougat and Italian meringue… anyway this cake looks great and and it’s much more simple to prepare. Congrats!
I think you are cooking Roscón de Reyes with cream. Its a typical cake in Spain we eat the night of 5th January or 6th morning for breakfast with a cup of hot chocolate to celebrate the 3 Wise Kings🥰
It looks delicious and when I read she does it 3 times a week for her husband, I thought it was quick and easy to make. But wow, it has too many steps for me. Nevertheless, I wish I could taste it.
Well TECHNICALLY it says her(?) “husband ASKS to cook it…” and those looked like a man’s hands preparing that soooo…. I’d say she allowed him to cook it! 👍🏼😃 Whatever the case, it looked so dang good I might even try to make this. But i really wanted to see some almond extract in there somewhere! Maybe in the dough? Would that mess this up?
Cake in grams and millimetres with conversion rates for different size tins ! You are the very first winner of my "Proper recipe" award. Brilliant. Thank you.
For the heroine who bakes this 3 times a week - you deserve a medal - this is the most fiddly 'simple' cake I have ever watched - and so many eggs for one cake - good grief - my cholesterol would be screaming ! It looks absolutely scrumptious tho I must say - well done !
You'd need to have a lot of time and a lot of friends & family to make this cake once a week, never mind three times - it's big and time consuming! I've made it and it's delicious (I recommend drizzling melted chocolate over the top generously, as the perfect finishing touch - looks pretty and it's just like eating a chocolate eclair!)
Veronica. You are right but you have the choice.... it is possible use only "" crème pâtissiière" , the first one without butter, the second one is called in french "crème mousseline" with butter. This one is stronger for the building of the cake. " Crème pâtissière" is more tasty than "crème mousseline" . You understand why...because butter makes the taste lower. You can use also "crème chantilly" and not "crème mousseline" and "crème chantilly" is easy to do and yummy... Eggs are good for healthy but sugar is not healthy. Bien à vous, Véronica.
Tell your husband that if he loves it so much, you’ll teach him how to make it😂 It’s a lot of work but it looks delicious! Will definitely give it a go. Thanks for your video 👍🏴🇬🇧
Замечательная классика - она беспроигрышна! Только хорошо бы в рецепте разделить ингредиенты :что относится к тесту, а что к крему, а то все в кашу сваленто.
Magnifique recette relativement simple...Merci pour le tableau de correspondance de la taille avec les quantités d'ingrédients !!! On ne trouve jamais cela habituellement dans les recettes. Traditionnellement dans le Paris-Brest , la crème au beurre est aromatisée (et colorée) avec du Praliné et perso j'y rajoute du pralin pour le petit coté croquant. Encore merci .Pour mon prochain Paris-Brest je suivrai votre recette + le praliné.
😃Merci Marcel, j'ai cru que j'étais la seule personne à savoir que la véritable recette du Paris Brest c'est une crème praliné !!! Merci de le rappeler 🙃
Вкусно, даже очень. У нас в Украине подобный торт называется"Карпатка", я его пекла на праздники. В Польше он тоже очень популярный. Спасибо за Ваш труд, очень красиво🇺🇦🥞🍇
My husband can beg me to make this 3x a week, but as much as I love him, I’ll be damned if I make this more than a few times a year. If he likes it so much, he can learn to make it himself.
She had same title for her other cakes2 million views in2 days , money making lying title
@@0010-n8q Maybe her husband is already overweight!
If anyone eat this more than a few times a year they having a heart attack
Omg, this is hysterical. I needed this laugh
I don’t have the patience to watch the entire video so for sure I won’t be making this. I could make a pan of cinnamon rolls and two loaves of bread in less time than this.
Small tip for the egg custard is to mix the corn starch with a little bit of your milk before mixing it in with the eggs, this way your custard won’t be full of lumps as in the video. Make sure to mix the milk with corn starch very well so you remove all the lumps.
Thanks for the tip! It looked off putting in the video with so many lumps, i think this will make it better.
"a little bit of your milk" bro? 🤨
@@eoBetovas haha, I meant the milk you use in the recipe so the amounts are still correct, so you don’t need to use extra milk. Sorry if there was any confusion.
@s c only those, who want to get confused, can misunderstand your comment 😉😄
I didn't see any lumps.
She says her husband “asks 3x’s a week” she never said she makes it 3 x’s a week!😂🤣😂
😂😂
And I think she intentionally worded like that to make people think she actually makes it 3x a week! Lol
🤣
It's true!
@Abou marketing strategy.. 🤔
Bonjour à tous. Belle recette mais beaucoup la trouvent beaucoup trop riche . La crème mousseline que vous utilisez est moins goûteuse que la crème pâtissière du fait de la présence de beurre qui en diminue le goùt...Le but de la mousseline c'est sa tenue dans l'architecture du gâteau...Une idée serait de garnir le fond du cercle en pâte à choux en crème pâtissière pure , après l'avoir détendue au sortir du frigo, et mettre au dessus la mousseline. Qu'en pensez-vous ? Bien à vous.
I'm French American. I'm not big on desserts, especially sugary, overly sweet desserts - but LOVE creamy custards, especially in combination with almonds, hazelnuts, etc. I can't wait to make this exquisite cake for Christmas. The butter and eggs do not scare me. My mother and grandmother were French Canadian. BOTH lived to be just shy of their 93rd birthdays. They used French butter, cream (NOT everyday), made beautiful fruit pies and pastries - but maybe just once a week. They were organic gardeners long before organic gardening was cool. We always had a beautiful salad "fresh picked from the garden" with my Memere's homemade French vinaigrette. We NEVER bought salad dressings. My mother's vinaigrette is the absolute best. I never tasted a vinaigrette even close to hers... until I visited Paris (it's the real thing). Their emphasis was quality and freshness. We ate three good meals a day, no snacking in between meals other than fresh fruit with a bit of cheese - also very French. That's why the French eat well but don't get fat. No junk food, no preservatives, no empty calories. I only use Normandy butter and am not skimpy with it. I am now 70 and the only health issues I have are osteoarthritis and mild asthma. My annual physicals are perfect, everything within normal range. My doctor told me to "keep doing what you're doing!" and enjoy all the eggs I want. He said that eggs are the perfect food and "the cholesterol thing" about eating too many eggs has been disproven in many studies and "way overblown." (He is not the only internist that has told me this over the years.) Maybe I'm just blessed with great genetics, but life is short and as long as I continue to enjoy good health I'm going to enjoy butter and eggs... and I'm sure going to enjoy this cake! 😋
do you think you could share your memere's vinaigrette recipe?? I think you are doing all of the right things with your health and have a great attitude- genetics likely a part too ; )
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@@jennibee3842 Hi Jenni! I apologize for not responding earlier but I just saw your message. I don't know why I didn't get a notification. Here is my Memere's French vinaigrette recipe...
2 tblsp. red wine vinegar (my mom used Regina brand)
1/8 tsp. salt (she used Morton iodized salt)
1/2 tsp. DRY mustard
6 tblsp. olive oil (Mom only used Pompeiian brand. She liked its flavor, but use whatever cold pressed olive oil you like)
Big pinch of ground black pepper
1-2 tblsp. minced tarragon. (You can substitute parsley or chives but my mom used fresh tarragon from our garden - the "most French" of herbs. 😉 It's actually my favorite herb.)
Shake ingredients well in a Mason jar or cruet, then chill for at least 2 hrs. for the flavors to meld.
Place salad greens in a large glass bowl and sprinkle the chilled vinaigrette over them. Lightly toss using 2 forks ensuring all greens are coated. I remember my mom would lightly sprinkle the vinaigrette over the salad, then lightly toss with two forks...then she would take a quick taste and add more salt and pepper as needed...then toss it again. 😂
So have a quick taste and add more salt and pepper to suit your taste. I also like to take half a fresh lemon and drizzle it over the salad greens just prior to serving. The lemon juice brightens the flavor. The French put lemon juice on virtually everything. I know this sounds weird, but the next time you make scrambled eggs sprinkle them with a bit of lemon juice just before eating them. It won't be lemony, it will just make the eggs taste better. A squeeze of lemon juice is also excellent on a freshly broiled steak.
Bon appetit! 😍🇫🇷
@@tiamia7139 thank you so much that is the sweetest that you answered! I love tarragon too. This will be wonderful. Merci beaucoup. Much love jenni
@@jennibee3842 You are very welcome. 😘
🧡 Thank you. This brought back very, very happy memories from my childhood. My Oma and her sisters would gather in her kitchen in the early morning. Together, the 3 of them would make this cake, Gingerbread, pretzels, cheese strudel, cherry strudel, apple strudel. Other things as well. All from scratch, with home grown or made ingredients. Every day of that week would be the 3 of them and me (taste testing "to make sure") together. Once the sweets were done, they moved on to pickling vegetables and preserving fruit. Of course, some seeds would be saved "for planting next year". I loved those times. Sitting in the cosy kitchen/dining room, listening to them chatter away, light-heartedly bicker about a wrongly timed step. Getting spoilt rotten with hot chocolate. Them teaching me all the time about food, cooking, the traditions of the family, that riches have nothing to do with money. I learnt to cook using all my senses with these 3 amazing, strong women (and a couple of other people). I miss them all dearly, but my grandparents most of all.
Thank you, so very much, for bringing this memory out for me today. 🧡
I almost felt like I was sitting right next to you… waiting to taste test all the yummies.
Wonderful memories you have, thanks for sharing. You made my day 🙂
I felt so cozy reading this ☺️
@@ginaq5011 ☺ Thank you, Gina. didn't expect anyone would read it. Those memories are some of my most precious.
@@mercurianmoonmystic2908 ☺ Thank you. I hope you felt like you'd been wrapped up in a big warm hug, filled with all the love in the world. That's how I felt at the time (and very special to be spoiled with so much love).
Wow
Se fosse pra fazer uma vez por mês era trabalhoso, imagina 3 vezes por semana! Nunca na galáxia
Vdd kkkkkk
Haha
Isso q pensei! 😂
He can ask. That doesn’t mean GETTING IT! Lol!!!
Ana Jaqueline,deve ficar delicioso e fica lindo para servir,ainda mais no Natal:mas realmente é muito trabalhoso.
Your husband does NOT ask you to cook this cake 3 times a week.. give me a break...
Amen!!
if your husband eats this cake 3 times a week, it means that he will eat almost 1 kg of butter a week and will certainly have a heart attack due to too much cholesterol before Christmas
🤣
i don’t eat these types or any types of this much cake & had a heart attack.. just came back from hospital & I’m not fat either.. now run around the park for 2 hrs. everyday
@@0010-n8q luck is blind, bad luck sees very well
All her recipes she says, “My husbands asks me to do this 2 or 3 times a wee”. As if all he does is just eat😀
Her husband should also stop asking her to make it 3 times a week and make it 7 days a week 😁
Гражданочка ! Вот только у меня в ленте появился совершенно другой рецепт торта с точно таким же названием...у вас и мужа то может никакого нет ,а вы все готовите ему КАЖДЫЙ ДЕНЬ ! торты.ну вы и вруша
You bake this 3x a week? You’re a good wifey. I’ll let my husband watch this video 3x a week. That’s as good as it gets on this end. You’re talented. It looks delish
No, he asks to make it 3x's a week.
😂😂😂 good one. just like me, he will get full just by watching it lol 😂
🤣 Literally laughing out loud over here! Thank you for that. I needed it!
I want a divorce.
This is what I'll list under cause
@@TanyaJoyce laughing is good for the soul. Happy thanksgiving 🦃
Хотелось бы посмотреть на мужа, который ест это три раза в неделю 😁
Лучше не смотреть, а то есть не будешь дня три
Что за мужик такой..что питается одними тортиками???🤣Мясо- должен кушать МУЖИК!!!..если он не баба...
@@ВітаБабаян-г7з отвратительная мизогиничка. Даже еду по полу поделили, какой же мрак
@@aaronvalzman А как же?...Мужик- на то он и мужик..а женщина- это другое созданье!Я вот со своим, прожила в браке- 42 года..трое детей выростили и 6 внуков..и знаю!,как и чем кормить мужчину!..Природа есть природа!..Нет,ну бывают отклонения в природе..когда мужик "не- то,не -се"..кушает эклеры вместо борща..и красит губы...вот это уже мрак,как вы говорите!
@@ВітаБабаян-г7з мужчина не едой определяется и даже не губами. не вам ли не знать в пишем возрасте, сколько «мужчин» соблюдали эти гендерно нормативные нормы, а со своими детьми и женщинами вели себя как скоты. выбивайте из головы совковую чушь. хотя, видимо, уже поздно
Se meu marido me pedisse pra fazer esse bolo 3 x por semana, mandaria esse vídeo pra ele aprender a fazer sozinho. 😉
And then make a cardiologist's appointment for him!
ahahaha...funny jokes 😆
Ela tá tentando se livrar dele com essa quantidade de manteiga e ovos, em breve ele terá as artérias entupidas de tanto colesterol. Me embrulhou e estômago. 🤢🥺
Kkkkkkkk
Eu tbm...kkkkk
Как-то готовила подобный рецепт, не хотелось возиться с эклерами и я решила, что так будет быстрей и проще ) Получилось и правда быстрей, и правда проще, но... у нас он не прижился. Слишком много крема и когда ешь ощущение, что в торте один крем. Может быть когда-нибудь я попробую снова его испечь, но крема возьму в 2 раза меньше.
Я делала несколько заварных коржей и в кремовую прослойку добавляла фрукты, получается очень вкусно
Или ягоды ещё можно. Я делала с вишней
Hrvatska zemlja sviđa mise recept
The best version is the classic one, with hazelnut praline cream filling - natural hazelnuts, not nutella.
это обычная польская карпатка на другой манер))) да и очень много крема)) иногда очень даже неплохо идет с чайком
Дорогие наши женщины это мы мужчины должны вам готовить этот торт. Мы вас любим .Без вас нам жизнь не прожить. Желаю вам счастья в каждом доме и неземной красоты.!!! Привет нашей прекрасной половине из Алматы!!!!
Молодец
What is a really big cream puff with toasted almonds & a cream cheese based filling, billed as a cake? Choux for 500 Alex.
Все заголовки для хайпа: ошеломительный,восхитительный, вы будете в восторге, просит каждый день,готовлю каждый день ... под каждым видео
Согласна с вами! Если честно,стараюсь такие обходить стороной. Зачем сюда зашла??? Назови просто и всё,а то НЕ УСПЕВАЮ ГОТОВИТЬ и всё такое. Поэтому подписана только на 2 кулинарных канала.
@@katyket8114 а комменты здесь строчите из-за собственной злости. Угу.
Завидуешь - завидуй молча.
@@angelpomsty Завидую кому????? Писала не вам,так что сама завидуй молча.
@@katyket8114 😆😆😆задело? Правильно, значит попала в самую точку.
@@katyket8114 💐
Короче большой эклер🤔по мне так эклеры удобнее из-за порционности-их резать не надо🤗
Sicuramente buonissima però troppo carica di grassi e uova!
Anyone making this cake 3 times a week has serious amounts of free time and is more than likely a feeder to a fatty husband. This is literally a giant profiterole ring; all that's missing is the chocolate sauce.
Agreed, if i make this I'm skipping half of the steps. It's not worth the hassle.
Hubbies should not eat this big cream puff three times a week! 🙄
What does the husband look like? Probably like a big cream puff. 😆
If he is eating this 3 times a week you will be serving this at his wake.
@@terriendicott6864 wife looking down baking away.. look up & you see a fat big belly.. would put you off other things you can have
Мужчины, как дети, не идите на поводу, не надо готовить 3 раз в неделю, а то бедняга переест и заболеет, риск есть мужа потерять! 😁🌶️😄
Спасибо большое за ответ Лайк и С Новым годом вас
Проблема не в муже! А в том , чтобы Вас заставить посмотреть и поставить лайк! Обыкновенное большое заварное пирожное!!
Maybe that is the plan ;)
Your husband ask you to make everything three times a week huh? He must look like Professor Clump by now.
I just saw an other video for a cake, that he asks also for eating it three times a week 😄 .
So he eats six times a week very gggooooddd , creamy, buttery, sweet cakes . I'm curious, what he eats at the seventh day. 🙃🙂
.
So funny! Right? 🤣
Hahaha she said he asks her to make it , but maybe she doesn't ...
Kkkkkkkkkkkkk
@@Claudia-tl4lt This will stay between them ! 😊
This recipe looks very similar to cream puffs my grandmother used to make when she was younger (like 10 years ago, when she was 90). She just turned 100 in June, 2021. They were so good, but I never got the recipe and now she doesn’t remember exactly the measurements of everything. So, thank you very much for posting the recipe.
Oh, Lucky (BLESSED) Are you to still have her! My mom made cream puffs with this custard filing, except melted the butter into the custard as it was cooking, mixed with whipped cream after chilling, it was excellent! I love the idea of a cake so will make it Wednesday for our Thanksgiving table. I was blessed to have my grandmother to 6 months short of 100, my mama until 92 and her sister, my only remaining aunt soon to celebrate 99. God is Great!💞
Yes it’s same as cream puff ! This is known as paris brest in France.
I knew it was a standard cream puff but I always used it for stuffed chicken salad. This cream mix only has 1/2 tsp
sugar, is that correct? Man that was a lot of work for the whole cake.
If my husband asks to cook this 3 times a week
I say, LET HIM!!! 😃👍
LOL best comment
Me gusta este karpatka no veo nada complicado . todo se puede con Esbieta .Es una dulzura d mujer explicando .gracias Esbieta x enseñar sus recetas bendiciones
❤❤❤❤❤
Desde Ecuador ❤
Потрясающий огромный эклер- кольцо...😍 Только вот мой муж три раза в неделю просит только пиво....🤗
Нормальный муж. Хотя бы просит и хотя бы 3 раза в неделю!)
Молодец, не напрягает вас.
Silly title from the 19th century. If my husband asked me to repeat cooking ANYTHING 3 times a week, I'd give him the recipe! How monotonous!
It was gorgeous , I didn't have a look in as he's got a sweet tooth !!!
this is NOT a kind of simple cake for husband.....this is ART!
Maybe make once a year
Yoongi
exactly !!!!! lol...
It’s not even a cake it’s French pastry Paris Brest
This is a heart attack or stroke eating it 3X a week.
How many meals does your husband eat in a week? He asks you to cook almost every recipe you upload!!! 🤣🤣
Buenisima, la pienso hacer
Se la hare a mi marido que es un goloso le va encantar
Господи, спасибо что не три раза в день! ))) удивили эклерами
Aproveita e ensina pro marido a receita , pra ele mesmo fazer! Ótima receita! Parabéns!
Sim.
Amei a ideia kkk
Pensei a mesma coisa kkkkkk mó trampo pra fazer 3x por semana fora os ingredientes caros
Eu só faria se ele me pagasse e ainda comprasse os ingredientes e tmb só ficaria por conta disso pq haja processos
It's just a large cream puff. You can buy small, bite sized at stores. Cream puffs are relatively easy to make and you can fill them with whipped cream or pudding or even fold whipped cream into pudding. But, some may enjoy this more elaborate recipe, loving to make masterpieces from scratch. Depends on what you like to do in life. ❤️
Kkkkkkkkk
Bolo trabalhosissimo! Se meu marido me mandassem fazer 3 vezes por semana eu dava queixa dele por me escravizar!
Kkkkkk...vdd
Kkk. Ri alto
Tá louco 😛
Verdade. Fazer três vezes por semana é um exagero. Uma vez no ano, já seria bem bom, mas é demasiado trabalhoso para fazer muitas vezes e nunca três vezes por semana. 😂😜😜
Kkkkkkkkkk
Сколько у всех мужей?))) если каждый торт , что вы готовите, муж просит готовить три раза в неделю🤣🤣🤣🤣
Three times a week with that much work you should tell him make his own cake
Definitely watch how fast he makes it once a year 😆😂
I also think 3 times a week you'll end up with diabetes and gout!
😂😂😂🤣🤣🤣 he should concentrate more on other more healthier ways on “ how to lead a fun & healthy life “ by demanding it 7 times a wk. .. she’ll deliver.. she’s a good wife
@@tofu247 she’s got more cake recipes out with same titles
@@tofu247 I was taken aback with these titles for all these different cakes
Exactly! 😂
Я , конечно , дико извиняюсь , но у меня вопрос : вашего мужа ещё не порвало от такого рациона ? 😆😆😆
Не дай бог такого мужа!
he can ask but it doesn't guarantee he will get it
😂😂😂😂мне тоже интересно!
Масло масленое. У мужа лицо не треснет, три раза в неделю такой торт просить готовить 🤣
Это точно) че за муж такой там, что только чести
Столько*
@@liliregg795 hi4
Радуйтесь)), 3 раза баранью ногу, лучше?😅💥
Ojalá que sea buen marido, porque lleva bastante trabajo ese postre
Расскажите ещё про мужа! Так интересно, что ещё он просит делать? Подробности в студию!!!
Very inventive and nice presentation, but I highly doubt anyone would make this three times a week. That's a lot of work.
I couldn’t do it once a month lol
My thoughts exactly. 😂
Poco saludable sería comerla 3 veces por semana.
She said her husband asks her to make it 3 times a week. She never said that she actually did it 😆
@@itzbub417 😂
Fazer este bolo três vezes na semana para o marido ,o marido tem que ser o Marido do Século. Eita bolo trabalhoso!
Tem razão! 😂
Tbm achei
Exatamente o que eu pensei. Nem pro meu filho faria e como gasta manteiga.
🤣🤣🤣🤣🤣🤣🤣
Concordo com vc kkk
Если муж ест все эти торты по 3 раза в неделю, то мне его очень жаль. Неужели в доме нет другой еды? 🤔🤔🤔
Хреново мужу не станет от пожирания такого количества сладкого😂? Когда вы уже будете писать нормальные названия?
Esse bolo só em estar lendo engordei 4kg kkkkk é é muito demorado afff
это обеспечивает просмотры.
Наташа!!!!ну не надо обижаться,может бедному мужу есть больше нечего...
И диабет ему обеспечен
@@SV-hk9yk Они столько не едят и жена столько не готовит. Это маркетинговый трюк, чтобы люди посмотрели ролик.... Короче лапшу вешают для заработка, что, кстати, очень хорошо работает.
The husband can simply ask: make me have a heart attack/diabetes 3 times a week.
3 times a week!!! I pray for your husband's health 🙏🏼
I pray for the wife 🙄
Lol he asks her it is never said that she actually pays attention to him
@@cristinacervantes1612 🤣😅
Maybe it is a plot to get rid of him while wifey opts for a crisp salad without any dressing 😂 bye bye hubby 😁
@@cristinacervantes1612 I think she gets on with these cake 3 times a wk. ( there are other cakes she makes with same title) to avoid him asking her for other requests he has.. sometimes you’d rather bake
Наверное муж уже имеет большой живот и весит 140кг если торты три раза в неделю ест)
It's not a cake. It's french pastry. Called Paris brest. Made with choux pastry which is used to make profiteroles and eclairs. It's not really as simple as she is making it appear because the consistency of the pastry dough determines if your pastry is airy at all. 🤷♀️
Same I said it's resembled at " patte à choux " French bakes
Et le Paris-Brest c'est avec de la crème pralinée !
The real ‘Paris-Brest’ (name of the original cake) was created by a pâtissier named Durant. A family of pâtissiers 3or4th generation. The cream is much less as it is very rich and powdered caramelised almonds are added to the filing. How do I know? I was born in the same town called Maisons-Laffitte in the Yvelines. An excellent pâtissier well know in the region for their wonderful cakes.
French pastry is the best. 👍
l Think.
La cité du cheval et tout 😂
Очень вкусный торт,я думаю
Il est tres bon
This is very close to eclairs
А вы уверены,что у вас один муж? Съедать столько сладостей,которые он просит каждый день, одному не реально😂
А где сказано , что это ЕЁ муж 😊 ?
@@ларисам-ь3м в названии ролика. В каждом третьем видео,кстати😉
Мужу любви точно не хватает, если просит сладкого и мучного...
@@nnamoon1757 о как , а в этом просто «муж» , ничего так маркетинг , пожалуй исключу это канал из рекомендуемых . Спасибо за информвцию .
@@ларисам-ь3м ну вы подписываетесь из за названия,? я интересных блюд
Wunderbar. Aber to be a Paris-Brest, it has to be Praliné cream instead.
My husbands German mother made cakes like this, sometimes also with a chocolate layer on the vanilla layer. I'll make him one for Christmas. Thank you for this recipe.
This is basically a Paris Brest without the praliné in the cream.. adding praliné to the cream makes it so so much better
I agree... hazelnut praline or almond praline.
❤
yep!
Do you have the recipe ?😍
j
This cake looks delish but also time consuming and not to mention high in everything . 3x a week ? you're not trying to get rid of your husband by any chance ? 😂
Me gusto mucho
Che meraviglia, molto buona sicuramente, provero' a farla grazie per la ricetta, bravissima👏👏👍🥰🥰😘😘
Hello)
Alternative title: How to make a chunky husband 😂
A lot of work but it looks so delish 😋
He should change his way of living by demanding other good things 7 or more times a wk. i’m sure she won’t let him down
@Meu Deus é Fiel the title says “to cook” not just “to eat”, so he eat the whole cake in 2 days haha.. but i don’t blame her though, it does looks so good, n i believe she’s just make the title sounds hyperbolic ;)
Tell your husband: there are 7 days a week. if he continues like this he will go to Dr Nowzaradan. 😄
😅😂😂
My thoughts exactly!
The cholesterol will have already
packed up 😂😂😂😂😂😂
@@pattipat9671 💐
😄
Looks delicious and I got excited at first thinking oh here’s a quick dessert recipe I might make today... but the amount of butter and time this pastry cake requires... I’m gonna have to pass and save it for a special occasion. I’ll stick to some simple coffee cake I can whip up and bake within an hour 😊. This has to be shared with guests because I have poor self control and I don’t wanna have to go buy new pants before the year ends lol
Amen I agree
Tooooo much butter bad for heart
This is a recipe you're going to want to practice first before planning on making it for guests. It's essentially just a giant cake version of a cream puff which are very very easy to screw up unless you've got a lot of practice making them. Recipes usually fail to give adequate direction on how to know you've got the consistency of your dough right and how long you need to cook it prior to piping into a shape.
It's well worth the effort and gorgeous . Just don't rush it , a perfect treat !!!
I agree with you on making it for guests. While I love to bake, it’s just me and my hubby at home. I’d end up eating most of it. If this guy makes this cake 3x per week, I wonder how much weight they’ve all gained-unless they’re heavy into exercising. Oy! 😳
Magyarországról nézlek!! Nagyon finomat készítettél!! És nagyon szépet!! Köszönjük a fáradozásodat!!♥️🥰👍👍👍👍👍👍👍🍀🍀🍀🍀
Как там муж? Переживаем всей семьёй 😁
От такого тортика с нашим маслом,еще и 3 раза в неделю....
@@ОльгаПетровна-г2в Не знаю,как с Вашим,а с нашим белорусским - все отлично!
To the person reading this: even though I don't know you .I wish you all the best of what life has to offer ❤
That's kind said daddy.
I’d rather have ogali from Tanzania & mundazi.. as i like them better.. born in dar - es - salaam
Не люблю такие заголовки, поэтому всегда называю свои ролики честными именами👌🏻
Ну разве, что мужу понравиться, а кто готовил, думаю и есть не станет, одолеет усталость, столько возни....
@@tatad1863 там глядишь и мужа то нет вовсе у нее, ради заголовка написала))
И у вас тоже 4 млн просмотров? Это бизнес. Ничего личного. Надо быть странным, чтобы воспринимать такой заголовок буквально.
Какая вам разница есть муж или нет? Хоть два мужа. Муж это не редкость. Нужен - есть. Не нужен - нет.
Очень хочется похвастаться - да, на аватар лепишь совместное фото. В результате не видно ни одного из лиц, картинка смазывается и не запоминается.
@@RicardoO137 ну и фантазии у вас)) вам книги писать)) Речь только лишь о кликбейте, а вы тут и хвастовство и аватарку приплели, умора))
@@Steptostep40 so what are you gonna do about it 😋
I’m an expert baker, and my husband would love for me to bake all week long for him too. I would if I could, but I tell him I love him too much. I don’t want him to have a heart attack and die in his 50’s! Desserts like this are for special occasions, or if we’re entertaining on the weekend, or bringing it to friend’s house. That way everybody gets only one piece. Everything in moderation….
your husband sure wants you to bake a lot of cakes every week!
He was thinking of a different type of cake!!!
😂😂😂😂😂😂
It only says he ASKS her to bake it, not that she does every time 🤣
@Paul B if a good wife bakes her hubby at least 3 cakes like this per week, hubby might have a heart attack. Good wife? 🤣🤣🤣
@@Margar02 She’s a very good cook but you are right, also not good for our sugar levels
Круто! А муж в дверные проемы влазит?))
Слипнется у мужа 😜🤣😅😂👍 эклер ☕️
такая же мысль возникла в голове как только прочитала название ролика))))
😂😂😂
А он у вас весь торт съедает? Зачем влезли мимо идите если плохой торт то !
@@lisakaganska4490 зачем влезла? Если не нравится комментарий иди мимо.
👍
Классно получилось! Люблю когда много крема, хороший рецепт. 👍🌹🌹
Похоже на Карпатку
Bom dia!
Que bolo maravilhoso, deve ficar uma delícia!
Parabéns, ficou muito lindo? Deve ser bem leve essa massa e com esse creme, huuummm que delícia!
Obrigada por nos ensinar esse bolo do marido, abraços!
É massa de profiteroles, como ela disse.
Kolendry
Не спорю,что вкусный,но очень дорогой.
This is a pastry, it's called "Paris-Brest"
It was created by chef Louis Durand and named after (I believe but not absolutely sure)
during a bicycle tournament in France cycled from Paris to Brest and back to Paris. It was created in the shape of bicycle wheel for this reason. It often has spun sugar laced back and forth across the center to represent the spokes of a bicycle wheel. It is a truly wonderful tasting pastry, and the crunch of the spun sugar spokes adds another dimension. 😋
Paris Brest est fait avec un melange de creme patissiere et creme praline 😉
@@NanaJelinic yes, it is similar to Paris-Brest but not the same. I love that cake and with the crème pâtissière and crème praliné that I get in Paris at La Patisserie des Rêves 🧡🧡🧡
EU GOSTO DE RECEITAS PRÁTICAS, MUITO TRABALHO ESSE BOLO KKKK
@@anne-gretalorentzen1891 it is paris breast recipie man......read the subtitles at 7:52
That s right .
This looks great and I would also try adding whipped cream to the custard instead of butter as well as just plain whipped cream between cake layers. A trifecta of flavors and yummy too :)
Fresh berries would be nice to or spiced peach slices.
It's buttercream, so no to the whipped cream :)
@@dragonangel20111 I love really good buttercream and that looked perfect to me... I think I am drooling lol
Laura, Exactly what I thought too. No butter but whipped cream mixing with the gustard. Have you or anyone else ever done that before? Wonder if this is a good match together..
@@dragonangel20111 It looks delicious!! But its a lot of fat too..🥲
Kelihatannya lezat. Yummy
Il be making this before Christmas when my daughters back from uni. Looks amazing
Слишком много времени занимает этот шедевр! Я не спорю шикарный рецепт! Но не три раза в неделю готовить его. Тем более если есть о ком заботиться дома. Вот по особым случаям- это да!
Mistakes not to make‼️‼️
1. She didn't remove the water milk mix from the stove when adding the flour. Mix it more than 2 minutes over heat otherwise it's going to be watery and become flat.
2. No need for 3-4 eggs at the end. 2 is absolutely fine just keep a tiny portion from the eggwash.
3. Mine came out very flat. This has either to do with the quantity of the batter or the amount of time you are suppose to cook it over the stove.
You are welcome!
Also my comment to the person who made that video.:
Thanks for the video BUT pastry making is about precision and exact amount of ingredients . Without these two there's no result.
Also very very easy video BUT very much work to do in reality. Also it looks much tastier than in reality, it tastes very much like butter with sugar in the middle. Safe yourself the trouble 😵💫
I agree! I was thinkimg more or less the same things!
I agree too. After coming home from work who wants to make a cake that takes 2 hrs to make.
Thank you!!
this entire video is a troll!
I played it at two times speed and it still took too long just to explain in the wrong fashion how to make this "cake".
To all you nay sayers............If your all such authorities why don't you post a video and show all the viewers the correct way with the ingredients and method attached? I assume by your comments your all Master Pastry Chefs, yes? If you don't want to spend the time to make something homemade go out to your local grocery and buy one of those crappy packaged full of chemical cakes to feed your family. It's way more convenient for you! Happy, Healthy New Year to all and thank you Leckere Minute for taking the time to share this video with the world.
@@mikesr3011 I shouldn't reply but I can't resist.
1. I don't need to make a new video I already took the time to inform the viewers what is wrong with the video/recipe.
2. This has nothing to do with us being master pastry Chefs but if someone takes Three hours of his life to follow a recipe to create something like in the picture/ end of video but it turns out flat and tastes like cold Butter (only because I through out the first batter because I figured out what's wrong with the recipe but still turned out flat etc ) then it is not worth the trouble.
3. I thanked the person who made the video for the upload but to be fair ..if you go though the trouble to make a video then make the recipe right or just write the mistakes in the description. ( I have made recipe videos myself and I know how difficult it is and how much effort it takes)
4. To comment on new years, something like that, I really hope you tried the recipe first. But I bet you didn't, otherwise I would not have to comment on yours.
Please follow the recipe and don't mind my comments for advice at all (these are only for nay sayers and wanna be pasty chef's like me . ) So follow the recipe and spend 4 hours to create this lovely homemade "cake" or whatever turns out be since the recipe is WRONG!
So have fun. 😂
Please don't comment back, because I don't care bye 😂
Как накормить голодного мужа, я просто ….. от ваших заголовков. Ну под копирку пишите названия тортов. Да накормите вы уже своих мужей .
The original recipe is called Paris-Brest and it has some other thing inside like a home-made nougat and Italian meringue… anyway this cake looks great and and it’s much more simple to prepare. Congrats!
Thé traditionnel one is with praliné nuts no nougat .
I think this is Mix between the German cakes Bienenstich and Paris-Brest
I think you are cooking Roscón de Reyes with cream. Its a typical cake in Spain we eat the night of 5th January or 6th morning for breakfast with a cup of hot chocolate to celebrate the 3 Wise Kings🥰
Умничка!! Спасибо за рецепт и ваш труд. Всё очень красиво, а то что вкусно и так понятно. Все подробно написала, как готовить. Молодец 🤗🤗🤗🤗👍👍👍👍🖐️🖐️🖐️
Q
1+
@@ludmilasimovicova9911pp
я вот только не поняла: она из теста еще такие пупочки выдавливала, в конце не увидела, где они и для чего?
Este pastel es mi preferido😊de los mejores🎉muchas graciaas por todo ❤ 😊😊
Спасибо!!!! Очень понравилось, обязательно сделаю. Спасибо. Здоровья, успехов!!!!!
Судя по рукам готовящего, муж сам себе этот торт и делает😂😂😂😂😂😂
Точно подмечено
It looks delicious and when I read she does it 3 times a week for her husband, I thought it was quick and easy to make. But wow, it has too many steps for me. Nevertheless, I wish I could taste it.
Well TECHNICALLY it says her(?) “husband ASKS to cook it…” and those looked like a man’s hands preparing that soooo…. I’d say she allowed him to cook it! 👍🏼😃 Whatever the case, it looked so dang good I might even try to make this. But i really wanted to see some almond extract in there somewhere! Maybe in the dough? Would that mess this up?
Готовить 3 раза в неделю? Хоть бы раз в год такое приготовить затрахаешься этот торт печь
Cake in grams and millimetres with conversion rates for different size tins ! You are the very first winner of my "Proper recipe" award. Brilliant. Thank you.
For the heroine who bakes this 3 times a week - you deserve a medal - this is the most fiddly 'simple' cake I have ever watched - and so many eggs for one cake - good grief - my cholesterol would be screaming ! It looks absolutely scrumptious tho I must say - well done !
When the doctor says I need to eat more protein! hehehe
Full of fat, eggs, butter, yes hospital here I come, thank you looks delicious but no thanks
You'd need to have a lot of time and a lot of friends & family to make this cake once a week, never mind three times - it's big and time consuming!
I've made it and it's delicious (I recommend drizzling melted chocolate over the top generously, as the perfect finishing touch - looks pretty and it's just like eating a chocolate eclair!)
Veronica. You are right but you have the choice.... it is possible use only "" crème pâtissiière" , the first one without butter, the second one is called in french "crème mousseline" with butter. This one is stronger for the building of the cake. " Crème pâtissière" is more tasty than "crème mousseline" . You understand why...because butter makes the taste lower. You can use also "crème chantilly" and not "crème mousseline" and "crème chantilly" is easy to do and yummy... Eggs are good for healthy but sugar is not healthy. Bien à vous, Véronica.
I dont have the patience
Tell your husband that if he loves it so much, you’ll teach him how to make it😂
It’s a lot of work but it looks delicious! Will definitely give it a go. Thanks for your video 👍🏴🇬🇧
Just make quick cream puffs and slap that same filling in it without the last beaten butter step! Geesh, how many bowls and hours dies this cake take.
True, every third recipe as caption , my husband ask ..... blah blah..., so teach him
He can watch this video as well hahahahah
Muito trabalhoso
3 times a week is killing him. Looks good though lol
Delicious! But three times a week means a stroke per year
Fiquei curiosa de como ia terminar a massa deste bolo. Massa super diferente, ficou lindo o bolo e deve ser gostoso.
Wow,I felt my cholesterol go up just watching this.Should be called heart attack cake LOL!😁
Замечательная классика - она беспроигрышна!
Только хорошо бы в рецепте разделить ингредиенты :что относится к тесту, а что к крему, а то все в кашу сваленто.
Boa tarde ficou lindo , parabéns e obrigado por compartilhar seus conhecimentos, estou aprendendo sempre, Deus faça feliz hoje e sempre, abraço.
Я из Таджикистана. Очень вкусный и красивый тортик. Спасибо большое за Ваш труд. 🤗👍💐🌺🌹🌷
Интересная форма для нашего пирога "Карпатка"👍 Спасибо за идею!🤗🌹
Non è la torta polaka ''Karpatka'', è la famosa torta francese ''Paris Brest''
Это французский знаменитый Пари-Брест
Внизу написано специально,что это знаменитый парижский торт
А я тоже подумала, что это торт "Карпатка". Чем французский Пари отличается пока не поняла...
Карпатка и есть, хоть парижским тортом обзови, хоть ньюйоркским, а все равно на выходе Карпатка получилась
Your husband seems to be having lots of cakes 3 x a week 😆💕
Poor husband !! it will become a barrel 😫😹
He asks, doesn't mean she makes lol
I can only assume he has Type 2 diabetes, high cholesterol, is rapidly developing a gluten and lactose intolerance and is the size of a house!
@@triarb5790 he should focus on other joyful demands 7 times a wk… i’m sure he won’t get turned down.. she’s a good wife
Ellerine sağlık nefis görünüyor rabbim ağız tadıyla yemeği nasip etsin inşallah 🤗
Magnifique recette relativement simple...Merci pour le tableau de correspondance de la taille avec les quantités d'ingrédients !!! On ne trouve jamais cela habituellement dans les recettes. Traditionnellement dans le Paris-Brest , la crème au beurre est aromatisée (et colorée) avec du Praliné et perso j'y rajoute du pralin pour le petit coté croquant.
Encore merci .Pour mon prochain Paris-Brest je suivrai votre recette + le praliné.
Это торт 2 в одном: тесто- Дамские пальчики, крем- Наполеон. Очень красиво исполнен! Но много заморочек. Да ещё 3 раза в неделю?! Пожалейте хозяйку.
Лучше пожалеть её мужа. Чем он ей так не угодил, что готовит ему прямую дорогу на инсулин.
руки мужские готовят))))
Да и дороговато выходит. На праздник попробую.Но масляный крем заменю на творожный. Всяко полегче.
Какой-то замороченный торт
@@НаталияКрасноратова Своего рода Карпатка и , кстати , ничего сложного...Просто сьемка какая-то замороченная...
Так редко??? Печально.....Надо бы раз 8 в неделю..., а то жалко мужа((((((
👍👍👍
How much does he weigh now.?? 🤔 😂🤣😅
Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
To have the authentic parisian "Paris-Brest", you should add "praliné " to the filling (it is roasted hazelnuts mixed with sugar and thinly grinded).
😃Merci Marcel, j'ai cru que j'étais la seule personne à savoir que la véritable recette du Paris Brest c'est une crème praliné !!! Merci de le rappeler 🙃
Вкусно, даже очень. У нас в Украине подобный торт называется"Карпатка", я его пекла на праздники. В Польше он тоже очень популярный. Спасибо за Ваш труд, очень красиво🇺🇦🥞🍇
По рецептуре действительно Карпатка получается, только форма другая и добавляются миндальные хлопья.
Здравствуйте, красивый пирог получился, я так же делаю эклеры, а этот вариант тоже хорош , спасибо.
Здравствуйте, у меня получилось жидккое тесто
@@nataliyazimmermann2497 , меньше яиц кладите.
Ненене, после такого тортика 3 раза в неделю в дверь не пролезет не только муж, но и я!🤣
Название пишут ради просмотров
@Olga Grit А ты подай и отойди☺
@@k3440 Это НЕ-РЕ-АЛЬ-НО!😂
@@trellurfia1917 этточно 😆
Долго готовить...Терпения и выдержки, да еще × 3р в неделю, да еще не себе...,и еще в ущерб другой фигуре ))
Resep kue ini terlihat sangat luarbiasa..saya akam mencoba memasaknya.terimakasih.semoga suami bahagia