Dish Creation Course: parkerhallberg.com/dish-creation-course/ Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com If my voice sounds different, it is because I was sick last week and lost my voice. What do you think about dessert videos, or should we stick to savory? The French Laundry's Agnolotti for $4 at home ua-cam.com/video/20cfH4O9va4/v-deo.html
I made this today using the cookbook. Watching you make it was very helpful as well alongside me. It was simply outstanding. The taste, the texture, the variation in temperatures. The proportions he gives in the book are just perfect. The sweetness, the coffee taste, is all balanced. The fluffiness of the doughnuts, the temperatures and times he gives for frying leave it without a drop of oil on it. Indescribable perfection. Well worth the effort but you have to take it seriously and pay attention to the steps and details as if you're a chef in his kitchen.
Okay I watched all your videos! Haha this is great content. I bought Keller’s cookbook but haven’t tried anything from it yet. Very excited to see what you make next!
I did the dough pt1 first, (15 minutes) make the semifreddo while it rises (30 min) then make the dough pt2 (15 min). The next day shape (20 min) and rest 60-90 min. Fry and plate (20 minutes)
No, the recipe makes enough to only roll out once. If you want to get more out, you can bunch it up and re-roll, don’t knead again. They don’t rise as much as the first batch.
You can make a Swiss meringue. Same ratio of egg white and sugar and you will mix over a double boiler until the sugar is dissolved, then whisk in a stand mixer or by hand until soft peak form.
Dish Creation Course: parkerhallberg.com/dish-creation-course/
Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com
If my voice sounds different, it is because I was sick last week and lost my voice.
What do you think about dessert videos, or should we stick to savory?
The French Laundry's Agnolotti for $4 at home ua-cam.com/video/20cfH4O9va4/v-deo.html
If you have the time volunteer at a foster center to show the kids your passion!
I've always steered away from frying, but you did it without the excess greasy effect. I'm so motivated to try this!
Thanks Val, let me know if you do!
I made this today using the cookbook. Watching you make it was very helpful as well alongside me. It was simply outstanding. The taste, the texture, the variation in temperatures. The proportions he gives in the book are just perfect. The sweetness, the coffee taste, is all balanced. The fluffiness of the doughnuts, the temperatures and times he gives for frying leave it without a drop of oil on it. Indescribable perfection. Well worth the effort but you have to take it seriously and pay attention to the steps and details as if you're a chef in his kitchen.
Agreed, simple yet very delicious. Glad the video helped.
I say yay to the dessert recipes Chef Parker! I love the savory dishes you demonstrate as well, but this looks amazing!
Thanks Susan, I appreciate your feedback!
Great work! Thank you!
Okay I watched all your videos! Haha this is great content. I bought Keller’s cookbook but haven’t tried anything from it yet. Very excited to see what you make next!
Glad you like them. Its a great book, full of great recipes. Thanks, about to film it!
They Remind me of Romanian papanasi donuts which they also cover with sour cream.
Sounds delicious
EXACTLY WHAT I WAS WAITING FOR! I was planning on making this next week, thank you so much
Awesome, let me know how it turns out!
@@ParkerHallberg i will! Btw how long did it take you to make everything?
I did the dough pt1 first, (15 minutes) make the semifreddo while it rises (30 min) then make the dough pt2 (15 min). The next day shape (20 min) and rest 60-90 min. Fry and plate (20 minutes)
@@ParkerHallberg Ah so its doable in one day? And for how may people is the recipe?
It requires 9 hours of non active cooking. Although it is possible, it will be easier to do the semiFreddo and donut pt1 &2 the night before. Serves 6
Looks delicious !
Thanks dude!
No taste test or close up footage footage? The ending was a bit abrupt.
Do i need to reknead the dough and then roll out ?
No, the recipe makes enough to only roll out once. If you want to get more out, you can bunch it up and re-roll, don’t knead again. They don’t rise as much as the first batch.
I want to make the whole recipe, but I'm not sure about the raw egg whites. How can I do this safely?
You can make a Swiss meringue. Same ratio of egg white and sugar and you will mix over a double boiler until the sugar is dissolved, then whisk in a stand mixer or by hand until soft peak form.
@@ParkerHallberg I can do that! Very cool.
Let me know how it goes!