Hazelnut millefeuilles
Вставка
- Опубліковано 6 лют 2025
- Method of making custard cream
• Custard cream 卡仕达奶油 Cr...
Ingredient
Puff pastry dough
Cake flour 200g
Bread flour 200 g
Salt 10g
Vinegar 6g
Water 200g
Butter 50g
Butter for fold 250g
First 160℃(320℉)covered baking grill for 20 min
Then 160℃(320℉)covered baking pans for 20 min
Then 160℃(320℉) for 15-20 min
Sprinkle with icing sugar 220℃(428℉) for 8 min
Hazelnut mousseline cream
Custard cream 250g
Hazelnut praline 80g
Butter 120g
Lemon Chantilly cream
Liquid cream 200g
Lemon juice 10g
Sugar 20g
Some lemon zest
制作卡仕达奶油的方法
Method of making custard cream
Méthode de fabrication de crème pâtissière
ua-cam.com/video/cX-ceWP2cBQ/v-deo.html
❤❤❤❤❤❤❤
روعه روعه بجنن شكرا خلص من القب على الترجمه والشرح من القلب شكرا شغل رعه يسلمو دياتك مبدعه from my ♥ thank ⚽ so much you pro thank for excellent & perfect translation
this the first vidio that I understand the puff bastry exactly😉😉😘😘 thanks
It's my pleasure!
Спасибо,это настоящий шедевр.
Thanks
Muchas felicidades excelente video y receta se ve delicioso 😋
thank you for all, je vous suit depuis longtemps un plaisir pas trop de balabla juste ce qu'il faut, j'aime aussi le choix de vos recette.
Merci pour votre soutien, bisous!😊😊😊😘😘😘
je viens de tester la recette un vrai délice😋😋😋😋😋
Quel patience! Merci sa a l'air troooooooop bon
vraiment c incroyable ...votre resette... votre travail.. les deux sont génials
really it is fantastic work... i love your decoration and your place work ...fighting
عمل متقن وممتاز واصل على هذا المنوال
Merci ！
Learned a couple of new techniques! Thanks!
My pleasure！
Seem to be a lot of work that seems to be worthwhile !
Looks very tasty and tastes good too !
I am very happy to watch you !
Thank you!
@@M.Patisserie 😊
Wow merci bcp vos recettes sont juste wow
Merci😘😘😘😘
Recettes Extra j'adore c'est trop beau un grand bravo
Merci!😘😘😘
Bravo 🌼🌺
Thanks！
P E R F E C T I O N!!!!!!!!!!!!!!👏👏👏💖💖💖
Thanks！
Your pastry is perfection 💕
Thanks！
Спасибо за самый вкусный рецепт!!! 👌💓
My pleasure!😊
amazing chef u are the best thank u soo much i tried ur tart recipe it was sooo god and delicious thank u
Thanks！
Bravos chef
Merci!
Salam.je suis du maroc et j adore votre facon de travail.bonne continuation
Merci!😊😊😊😘😘😘
beautifully done
J'aime bien vos terres avec vous j'apprends très bien je suis d'Alger
Thanks!😘😘😘
Beuur de fitage
Well done it looks delicious
Thanks!😊😊😊
تبارك الله عليك بالتوفيق ان شاء الله و أكلات رائعه كنتمنى لك التوفيق اتمنى المزيد من الفيديوهات واتمنى تزور قنات🙏❤️🔔
AMAZINGGGG, damn it's a lot of work, but it's all worth it. I really like the mix of hazelnut and lemon. Thank you so much for the recipe. I will for sure come back to it ^^
very very nice
you get the information simple and easy
very thank u
My pleasure！
Спасибо за рецепт ! 🤩🔥🤩
😘😘😘
Pour 3moi vous êtes le meilleur!!merci bcp👍👍👍👍🙏🙏🙏🙏🙏🙏
Merci!
Hiiiiii this is amazing thank uuuu .
Do u mean by refrigirating the dough freezing it ?
Yes, the dough must be refrigerated so that it relaxes and does not break easily.
@@M.Patisserie thaaaaaaaaanks
Que divertida elaboración
Thanks！
Wow so challenge for me. Puff
Really, especially summer is very unfriendly to it.
Hello ... just came across ur channel love the recipes I wish u had them in cup measurements as well
I'm sorry I haven't used this unit of measure, so I won't convert it.
raeesa nawaz : you can easily convert these measurements by googling grams vs ounces etc. there are many conversion calculators online and it’s very simple. FYI: professional pastry chefs in the U.S use grams when baking too. You can buy an inexpensive scale that has both grams and ounce weights on it. (Under $30 U.S. dollars) It’s much more accurate to weigh all your ingredients vs using standard measuring cups as those can vary depending on much flour for example you have packed into your measuring cup. Liquids are measured differently as well. Also, another example is weight per item. IE: 2 cups of Nestle chocolate chips in the U.S are not 16 oz, they are 12 oz. so even specific Ingredients can throw off measurements. Hope this helps.
Divina!!!!!
Thanks!
Super 👍👍👍
Merci！
تستحق كل التقدير شكرا على المجهود المبذول
My pleasure！😊😊😊
Un vero capolavoro!!!
Thanks!
ممكن تحطلنا المقادير ونوع الزبدة والفرينة المستعملة 👍
اقصد تكتب المقادير بالعربية اذا ممكن وشكرا
أستخدم فرن سطح مكتب عادي. إنه ليس من النوع المدمج ولا هو فرن حراري. نسبة الدهون في الزبدة 82٪.
OMG. Excellent
SUPER!!!!👏👏👏👌👌👨🍳👍
😊😊😊
ymmy 😋👍
Thanks！
Miammiam vous êtes vraiment le meilleur chef...❤️❤️🇲🇦🇲🇦
Merci！
بتجنني بتجنني جدا جدا جميلة رائعة رائعة 👍👍👍👍👍
Thanks！
Vraiment magnifique ❤️
Merci!
Thank you very much for your reply and for knowing my greetings
It's my pleasure!
Wao how neat
Thanks！
Bravo c'est top j'adore 💕
Merci！
OMG this is incredible!
Thanks！
Comme j'aimerais réussir cette ce gâteau ! mais j'essaierai !! inchallah !
👍💝👏💯🌹👍fantastic, very nice and decorative👍💝👏🔔🔔🔔🌹🙋🏼♀️
Thanks！
C'est parfait 👍👍👍
Merci！
روعة
Thanks！
Can I know what is the role of the icing sugar in the last phase of cooking the puff pastry dough?
And a million thanks for your great recipes and detailed explanation.
تحياتي لك من الجزائر🇩🇿 ❤🇩🇿
Icing sugar can be turned into caramel after cooking. The caramel layer on the mille feuille can prevent the water in the cream from soaking it and keep it crisp for a long time. If there is no icing sugar, you can also use caster sugar.
Waw waw waw you are amazing, excelent et bonne continuation❤❤❤
Meric!
Завораживающее действие,
Thanks!
Muito bom😋
Thanks!
Vraiment toop que dieu te garde chef ❤️
Merci！
Very nice but millefeuilles is made of inverted puff pastry, you have to fold the dough into the butter actually!
That is not the only way. Now, people mostly use butter directly.
If we use the ready made pastry dough available in supermarkets, is there any extra step we need to follow?
P.S. your recipes are really easy and tasty 👍
Also, can we refrigerate this? Can we make it a day in advance or shall it be made the day it is served? I'm confused if the puff pastry will become soggy or loose crispness in fridge
Thanks. You only need to make two kinds of cream.
It can be kept refrigerated. Please be sure to seal it well.
@@M.Patisserie really thank you so so much for your prompt replies. It is really helpful, at least for newbies like myself. Thanks :))
It's my pleasure!
Bonjour M. Patisserie,je découvre aujourd’hui votre site ,et j'adore,merci pour ce partage,vous me donner l'envie de me lancer dans la pâtisserie. Quelles sont les douilles ainsi que leur diamètre que vous utilisez ? je vous remercie.
Le diamètre de la douille pour la crème de noisette est de 8 mm. La sortie de la crème Chantilly au citron est de forme irrégulière, elle s'appelle douille saint honore.
can i know what kind of flour do u dust while rolling the layer ? ^^
Amasing 😙😙😙
Thanks！
Depuis paris merci top
Merci！
请问醋是什么作用呢
This mille-feuille looks sooo delicious although I have never tried.
One question though, did you buy the hazelnut praline or is it homemade?
If you have the recipe, can you please share it with us?
Thank you.
I bought hazelnut pralines. CACAO BARRY brand.
@@M.Patisserie Oh I see. Thanks for the reply!!
You are wellcom.😊
It is placed in the fridge or freeze?
In the fridge.
👍👍👍bravO! 🌹
Thanks！
Deli deli 😋🤪
Thanks!
I don't think you answer but maybe, my question is, what nozzle do you use for decoration?
Saint Honore nozzle
👍👍👍
😁😁😁
Amazing
Thanks！
I was baking the pastry in my oven, and it seems to be underbaked in the center and unevenly baking after the 40 mins of baking. It just wasn't as golden brown as yours. Is it because of the type of oven I have?
Always try using the oven with the “oven fan” option. It distributes the heat evenly
Amazing 💕
Thanks!
Thank you for your videos! Why do we use 1/2 cake flour instead of only bread flour? Wouldn’t the bread flour alone provide stronger dough layers to maintain improved separation between butter and dough? Is the same true for croissants, that we should use 1/2 and 1/2 cake/bread flour?
Cake flour and bread flour make different tastes. The taste of bread flour is harder and cake flour is crisper. Through the combination of the two flours, the taste that I like more can be made. Of course, you can adjust the ratio of the two flours according to your preferences.
@@M.Patisserie Thank you for your quick replies. Oh, OK. I always thought the flour selection was about gluten development as it affects the texture and strength needed for various products. I will be more attentive to flavor differences in the future. What combination of flours is your preference for making croissants?
I like to use 100% bread flour for croissants.
@@M.Patisserie ❤️
One more question, please correct me if I'm wrong, in video you have baked the puff pastry total 3 times (1st with grill, 2nd with flat cover, 3rd with icing sugar). But in description it says 4 times.. can you please help?
Only 3 times. The first time and the second time were 160°C for 20 minutes. The third time is 220°C for 8 minutes.
ممكن اعرف ما هو الدقيق عالي ومنخفض الغولتين، تحياتي من مصر العربيه
High-gluten flour is often used to make bread, also called as bread flour, and low-gluten flour is often used to make cakes, also called as cake flour. In this recipe, they can all be replaced with all-purpose flour.
غالبًا ما يستخدم الدقيق عالي الغلوتين لصنع الخبز ، ويسمى أيضًا دقيق الخبز ، وغالبًا ما يستخدم الدقيق منخفض الغلوتين لصنع الكعك ، ويسمى أيضًا دقيق الكيك. في هذه الوصفة ، يمكن استبدالها جميعًا بدقيق متعدد الأغراض.
اخر شي بعمري ياله اعمل هذه الاكلة عمل شاق مااريد روحي اختكم من بغداد
العجينه بتتباع جاهزه مجمده وكده هاتسهل الوصفه جدا اناباشترى العجين واخبزه بس هيه فعلا لذيذه جدا
@@choconilla4707 شنو طحين عالي الغولوتين
@@Noorali-ux3ge هوه الكيس مابيبقاش مكتوب عليه اذا كان عالى الجلوتين اولأ
بس هوه الدقيق العادى 72%
الزبدة مستعكلة ب 50غ في عجينة زبدة توريق صحيح
@@gateauxnihel9000 مش فاهمه والله🙈
💖💖💖💖
Thanks！
您好，切成兩塊以後，冷凍儲存嗎? 能保存多久？🙏🙏
如果密封冷凍保存兩周是沒有任何問題的。
🇧🇷🙌👏EXCELENTE!!🙏😘
Thanks！
1 resep ini jadi berapa ya?
What is a hazelnut praline? Can I mąkę IT or do I have to but its?
Please watch this video, I show how to do it.
ua-cam.com/video/hrznaKcSA1c/v-deo.html
訂閱數還不是很多,但影片教學很清楚,感謝您的分享
很高興您喜歡我的頻道。😊😊😊
我很喜歡這頻道，大家也多廣傳出去
謝謝😘
Is there a link to the hazelnut praline (50%) recipe?
I use the brand CACAO BARRY. You can find it online.
@@M.Patisserie Thank you for your reply. Merci beaucoup.
What piping tip is being used for the lemon chantilly cream, please and thank you.
Zeste of lemon.
It's called "saint honoré" tip
第一名報到！ 再慢慢看
Bonjour erreur dans la traduction ç est une crème pâtissière il est inscrit crème anglaise.
Merci beaucoup. Je l'ai corrigé.
C'est quoi la différence entre les 2 farines j'ai rien compris merci de me répondre
how many will it yield ? thank you
This recipe can be made for 12 pieces
好想吃😋
😁😁😁
嘩~ 好吸引呀! 我試過整酥皮, 好難碌到四四方方的
多加練習就會好的。加油哦！
請問高筋麵粉可以更改t55使用嗎？ 謝謝您的影片
您可以全部都用T55
謝謝您的回覆 謝謝您
👏👏👏👏
😘😘
🥰🥰❣
😊😊😊😘😘😘
OmG 👏👏👏👏❤
😊😊😊😘😘😘
واو 😍😍😍👍👍 كل وصفاتك روعة
Thanks!
@@M.Patisserie الزبدة مستعملة في عجينة زبدة التوريق
😍
😊😊😊
Hi can you tell me witch kenwood do you ça je please
Kenwood KMM060
I have pretty well mastered your puff pastry technique. Thank you! Do you have a video or have you published your recipe for croissants? (I’m having trouble getting them right) 🙂
I will do it in the future. Certainly, I promise.
@@M.Patisserie ❤️
انا اسافر اليابان اكلها جاهزة احسن ما اعملها واوفر في الوقت مش فكرة احسن
Vous utilisez un beurre de feuilletage (250g)+(50g)?????
Oui，c'est bien ca.
👏👍🙏🏼👍👏👍
😻😍🤩👏
Thanks!