Omg is this REALLY Christophe?! You were the main reason I saw that one show with Christina Tossi and other chefs competing or something for some event desserts. 😮 you’re very talented Chef!
🙏 the first recipe from you which I tried it was entremet chocolate cake 😋I was trying several recipes didn’t work very well ,but when by chance I watch your video and tried that I found so easy and amazing taste.and now I am expert in that and bake at least twice a month for my family I think it was almost two years ago and I know your taste is very good and you are expert for any sweets I believe if you want to do I am sure will be the best recipe and easy to learn for your students 😊thanks again 🙏🙏🙏
Thank you so much for sharing your experience with me . The whole concept of Rull’s kitchen is to educate pastry enthusiasts with simple recipes so everyone can reduplicate at home .
Bonjour un grand merci pour vos vidéos 👍 comment on obtient la machine temper et comment faites-vous pour obtenir le beurre de cacao tempéré ? Merci beaucoup
Did you mean that the hazelnuts are supposed to be cold? Or room temp? I’m going to make these to add to my cookie baskets this year! I want to thank you for teaching me how to properly temper my chocolate! The episode where you and Liz Marek, of Sugar Geek, demonstrate how temper using the EZ temper machine and by hand. It sparked my love of making bonbons, ganache and other chocolate confections! It lessened my fear of chocolate… well, working with it that is😂
@@lisaanderson135 thank you for your message . What is important when you add product on your temper chocolate is to not go above the temperature of your tempered chocolate. Meaning dark chocolate temperature will be 32C , nuts should be colder than that. Room temp is good as long as it doesn’t exceed 32C .
Could you please make a video on how to make chocolate candy in polycarbonate molds? Would be awesome if you could also please show a couple if fillings🙏 like praline and a fruit filling 😊 Merci😊
Love your accent and your professionalism ❤
Omg is this REALLY Christophe?! You were the main reason I saw that one show with Christina Tossi and other chefs competing or something for some event desserts. 😮 you’re very talented Chef!
@@TechTails thank you so much
perceft!
🙏 the first recipe from you which I tried it was entremet chocolate cake 😋I was trying several recipes didn’t work very well ,but when by chance I watch your video and tried that I found so easy and amazing taste.and now I am expert in that and bake at least twice a month for my family I think it was almost two years ago and I know your taste is very good and you are expert for any sweets I believe if you want to do I am sure will be the best recipe and easy to learn for your students 😊thanks again 🙏🙏🙏
Thank you so much for sharing your experience with me . The whole concept of Rull’s kitchen is to educate pastry enthusiasts with simple recipes so everyone can reduplicate at home .
Bonjour un grand merci pour vos vidéos 👍 comment on obtient la machine temper et comment faites-vous pour obtenir le beurre de cacao tempéré ? Merci beaucoup
Bonjour , voici le lien . Cette machine aide à maintenir le beurre de cacao en pomade
www.eztemper.com
Merci beaucoup 👍😀
Did you mean that the hazelnuts are supposed to be cold? Or room temp? I’m going to make these to add to my cookie baskets this year! I want to thank you for teaching me how to properly temper my chocolate! The episode where you and Liz Marek, of Sugar Geek, demonstrate how temper using the EZ temper machine and by hand. It sparked my love of making bonbons, ganache and other chocolate confections! It lessened my fear of chocolate… well, working with it that is😂
@@lisaanderson135 thank you for your message . What is important when you add product on your temper chocolate is to not go above the temperature of your tempered chocolate. Meaning dark chocolate temperature will be 32C , nuts should be colder than that. Room temp is good as long as it doesn’t exceed 32C .
Greetings Mr Rull ...could you please let me know if we can use callebaut mycro for tempering
Oui c’est le même concept.
Hi, may you teach new York cookie pleas 🙏🙏🙏
Not my expertise…. But can look into it .
Could you please make a video on how to make chocolate candy in polycarbonate molds? Would be awesome if you could also please show a couple if fillings🙏 like praline and a fruit filling 😊 Merci😊
Great suggestion!