Wow! Pears, candied ginger, almonds and pastry, how yum can you get? And that it utilizes store bought items to save time and effort is even better. Definitely want to try this one, thanks! Oh and genius to glaze with a honey butter. I don't like the flavor of apricot, so that's very good news on a larger front, double thanks! 😊
Why do we dock the pastry if we are not pre baking it and just covering with ingredients? My understanding is that you Dock the pastry so it doesn't bubble up during prebake.
@@thecoldscoop Oddly enough, my mom had a similar monolithic (monometallic?) scoop. They say they have a conductive fluid inside the handle so your body heat cuts a better scoop (hers definitely had liquid in it). If the liquid is brine like I think it is, then it'll hold heat really well if you dunk it in hot water for a few minutes first. They aren't expensive; my mom thinks she got hers at wally world, and they look like $5 at restaurant wholesellers.
I like the recipe and the host but the style of editing, I could do without. Y'all trying to get too artistic with it. It made the video less utilitarian and longer than it has to be.
@@kxi._.5765 I don't care to see hand washing, folding towels, opening/closing of pantry, weighing ingredients, shots solely of the host concentrating, panning shots with the actual food I want to see in the background and out-of-focus kitchen equipment in the way... Just to name a few. But I mostly want to learn how to cook the recipe rather than be entertained by smooth jazz and slow panning shots. It's likely others appreciate that more than me.
See Shilpa's full recipe here: www.bonappetit.com/recipe/pear-galette-recipe
"Just because something is store-bought or canned doesn't mean you can't treat it right."
I love that quote so, so much!
Right? I always thought that
I love this video format. Feels personal and luxurious. And these flavours are just my style. Thanks ❤
I’ve never heard music paired so well with food. Bravo!
I need to know where to listen to the music now
First song is Bring me Wednesday by Wendy Marcini :)
Second is Early Bloomer by Magnus Ludvigsson
Third is Before Dreamland by Franz Gordon
Fourth is Polar Night by Vendla
YES!! WE NEED MORE VIDEOS LIKE THIS!!!
I like this new format where the voice/script is more relaxed, less superfluous, more contemplative, less rushed.
Great recipe. Interesting editorial, much of the classical cooking demonstration. New video editors, I wonder.
This looks amazing
Looks delicious! I love that it shows us how to make the galette but also almond cream! ❤
Yes, but there are no quantities
Wow! Pears, candied ginger, almonds and pastry, how yum can you get? And that it utilizes store bought items to save time and effort is even better. Definitely want to try this one, thanks! Oh and genius to glaze with a honey butter. I don't like the flavor of apricot, so that's very good news on a larger front, double thanks! 😊
Hey beautiful 💗💗
how are you doing ??
I love Shilpa’s calmness :) pls do more videos like this
I was just about to comment something like this!! Her voice combined with the music is so relaxing.
I love the calm and artsy style of this video so much...wow
Looks incredibly delicious!
Hey beautiful 💗💗
how are you doing ??
loved this video editing BA!
Looks so easy!! As a mother to a newborn that misses making desserts I appreciate
This is absolutely genius!!! I’m making this for Christmas dinner!
After all that early pandemic enlightenment, I wasn’t sure I’d ever watch BA videos again but this… made me happy.
This is the best BA video in ages! Love easy-fancy! Make this a series pleeeeeeaaaase!
😍😍which Moroccan cooking is, and you will be impressed with strange dishes that you have not seen before
Utterly WOW! I winced when you pulled out canned pears… but may have to rethink! Music addition was amazing, too !
This was an absolute joy to watch/listen to. Lovely recipe accompanied by fantastic videography and music. Thank you
ok admittedly yeah, i'm going to try this like right away
to glaze just use thinned apricot jam
Wonderful, thank you!❤
This looks like a perfect holiday recipe!
Why do we dock the pastry if we are not pre baking it and just covering with ingredients? My understanding is that you Dock the pastry so it doesn't bubble up during prebake.
She docks in the middle to keep that part flatter, and then the undocked edge becomes higher and frames the dessert.
Looks very yummy!
Thank you for sharing! 😊
Love the video, well done. I have made a sweet and a savoury Galette (apple, tomato). Thanks for sharing.
Shilpa somehow made French pastry accessible. Bless her
Great video! More Shilpa videos please!
My brother has a docker
Where is the recipe please.
it's in the description box - you just have to hit "show more"
Very nice, unluckily I don't have access to most of those ingredients
You're an artist.
Thank you for your video
Hey beautiful 💗💗
How are you doing ??
Can this be made with apples?
You could probably make it with fresh apples sliced thinly. There are plenty of apple frangipane tart recipes out there so it is not an unknown thing.
Ice cream on the pastry: low-class trash
Ice cream next to the pastry: literal art
I NEED that scoop the ice cream scoops looks so majestic I swear
@@thecoldscoop Oddly enough, my mom had a similar monolithic (monometallic?) scoop. They say they have a conductive fluid inside the handle so your body heat cuts a better scoop (hers definitely had liquid in it). If the liquid is brine like I think it is, then it'll hold heat really well if you dunk it in hot water for a few minutes first.
They aren't expensive; my mom thinks she got hers at wally world, and they look like $5 at restaurant wholesellers.
Yum! Music credit?
👌👌👌
God 2 years out and BA is still in the throws of its identity crisis
Yummy 😋
Yummy yummy
which Moroccan cooking is, and you will be impressed with strange dishes that you have not seen before
Doesn't look fancy, kinda normal and homely actually
I miss the old crew and format.
1 minute in and it's already too much asked of me lol
Is there a recipe?
i miss the old ba
Lost me at the candied ginger and canned pears but it looks amazing.
People pronounce almond without the L?
I do prefer the slower videos. The fast ones make it harder to pay attention.
No measurements, no recipe....
If I have to Google it and find it somewhere else, what is the point of watching your videos?
Unsubscribing
It’s in the description… perhaps exert minimal effort to read first prior to unsubscribing?
Boring
What is up with the black fingernails?
🤫
At least it is on a female.
@@mrtodd3620 you hush too, Toad.
I like the recipe and the host but the style of editing, I could do without. Y'all trying to get too artistic with it. It made the video less utilitarian and longer than it has to be.
Where would it be made shorter then?
@@kxi._.5765 I don't care to see hand washing, folding towels, opening/closing of pantry, weighing ingredients, shots solely of the host concentrating, panning shots with the actual food I want to see in the background and out-of-focus kitchen equipment in the way... Just to name a few. But I mostly want to learn how to cook the recipe rather than be entertained by smooth jazz and slow panning shots. It's likely others appreciate that more than me.
Welcome to Woke Appetit
cool video, but had to leave a dislike for not being american
The recipe or the chef?
@@mrtodd3620 chef