I was worried you were going to make Chef Francois pass out! When I was an apprentice at a Alsace French Auberge, there was a little Vietnamese pastry chef who would always turn on the 40 qt Hobart on speed 3 with the flour in it and the chef would always say he was in a kitchen, not a kabuki production.
mmmmh ! ça semble terriblement succulent merci !
Ça aura pas vraiment le même goût que le sien en boutique parce qu'il utilise des matières de premiers choix et cher
Wow!ça l'air bon !😊👏❤
Oula !! 150gr de sucre pour chaque appareil ... c énorme
Tu peux en enlevé du sucre
I was worried you were going to make Chef Francois pass out!
When I was an apprentice at a Alsace French Auberge, there was a little Vietnamese pastry chef who would always turn on the 40 qt Hobart on speed 3 with the flour in it and the chef would always say he was in a kitchen, not a kabuki production.
mmmmm
Ça fait peine ce fouet qui refait le mur …
Et pour le démouler le cake ? 😂
Tu tire le papier cuisson. Ou tu attends qu'il refroidisse
@@dimitrifernandez7515 😉
Ok