It's truly admirable when people share their knowledge and passion for baking without expecting anything in return. It shows how kind-hearted they are and how they always strive to contribute positively by sharing delicious dessert recipes and their expertise in making sweets❤. I will be here to support until you reach a million subscribers
Thank you so much for the feedback! 🥰 I really appreciate it, since this a new video format for me. I wanted to make it more educational and explain more about how I develop my cakes, so I’m so glad that you noticed that 🤎
Absolutely incredible video, as always! That looks so spectacular and beautiful! I love your explanations and thought process behind designing all the wonderful flavours and textures!
Цей торт виглядає абсолютно перфектно і він виготовлений абсолютно перфектно!!!!! Цей торт - шедевр кондитерського мистецтва!!!!! Браво, браво, браво!!!!!!! 💐💐💐💐💐💐💐👏👏👏👏👏👏👏
The recipe is detailed with elaborate step by step so it should be as easy as possible to follow 🥰 if you’re new to baking these kind of elements, you can also leave some of them out or just have one layer of them. Either way, I’m sure it’ll be amazing! 😍🎉
@@louiselindbergpastry no, i'm not new to baking and i'm gonna have a lot of fun recreating it 💙 also i'm already thinking about changing some things "my way". I think i'm gonna change the crispy layer to dubai-chocolate style 😁
I’m sure you can! 🤎 I’m in the process of developing new Entremet beginner courses, and I also offer Chocolate Decoration courses on my website which maybe could be helpful for you 🥰 www.louiselindbergpastry.com/en/chocolatedecorationcourses
Hello ☺️ My main purpose of my videos is to teach about how I develop recipes and cake designs, and the techniques for the video to be used as a guidance when creating the cake based on the recipe ☺️ I have several free recipes here on my channel and also on my website that you can try out ☺️ Recipe development takes a lot of time and there’s much effort into testing to make sure the recipes always are great and easy to follow, so that is why I have subscriptions on my website, as it allows me to keep creating new cakes as we all have to make a living ☺️ The recipes are fairly priced in order to be affordable for everyone. If you feel you can find as well tested recipes with original cake designs free elsewhere, that’s totally fine with me 🤗
You couldn’t be able to mix it with butter in this way. Otherwise, if you don’t want the biscuit layer, you could take that out and put the crunch layer with feuilletine here instead ☺️
can I ask why you use the same shape and structure for all your cakes? of course they all look super pretty and elegant but I can’t help but wonder why u never go for a new shape or design considering how talented u are
I can understand that you’re wondering about this ☺️ I do think all my cakes have different signs and components, as I do make an effort to introduce new kind of fillings and/or decoration to make the recipes exciting, but it’s correct that I often use the same silicone mold. I do that because I develop recipes for my website that people at home should be able to follow, without having to invest in a new mold every time. It’s important to me that I use equipment and ingredients that are available to most people ☺️ I also do make smaller cakes / portion cakes, but more often one larger Entremet, as these cakes tend to be more versatile. So even though I could choose to work with more e.g special molds, I try not to so everyone can make my recipes ☺️ I hope that explains it a bit more 🩷
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
It's truly admirable when people share their knowledge and passion for baking without expecting anything in return. It shows how kind-hearted they are and how they always strive to contribute positively by sharing delicious dessert recipes and their expertise in making sweets❤. I will be here to support until you reach a million subscribers
i like that you add tips and give rationale regarding the choices made creating this exquisite cake.
Thank you so much for the feedback! 🥰 I really appreciate it, since this a new video format for me. I wanted to make it more educational and explain more about how I develop my cakes, so I’m so glad that you noticed that 🤎
The cake and the chef both look superb
You are right, it is a mesmerizing cake!!! Pure art
Thank you so much for the kind words 🤎🤎
Absolutely incredible video, as always! That looks so spectacular and beautiful! I love your explanations and thought process behind designing all the wonderful flavours and textures!
This cake looks unbelievable! Thank you for making and sharing with us this beaty❤
Thank you so much for the kind words and support 🤎 that really means a lot to me 🥰
Edible Art! 🤌🏾🤌🏾🤌🏾👌🏾
Thank you so much 🥹🤎
This looks so so good
Thank you so much! It really does taste amazing 😍
Wow that sounds amazing
It really is sooo good! 😍😍
This looks masterful.
Какие божественные у Вас торты и десерты🔥🔥🔥😋😋😋💐💐💐Спасибо за красоту и вдохновение!💕💕💕
Thank you so much for your support and sweet words 🥹 it means so much to me 🤎
Цей торт виглядає абсолютно перфектно і він виготовлений абсолютно перфектно!!!!! Цей торт - шедевр кондитерського мистецтва!!!!! Браво, браво, браво!!!!!!! 💐💐💐💐💐💐💐👏👏👏👏👏👏👏
Thank you so much for the kindest words 🥹🤎🤎
Wow beautiful!
Thank you 🤎🤎
Waou 😊😋beautiful Cake 🍰
So nice❤❤❤
Thank you so much for sharing this amazing Cake:)
Thank you for the support 🥰
Amazing, Chef...
Thank you so much 🤍
wow! 🤩
🤎🤎
Thanks u for the recipe ❤
Where you find the recipe please?
The full recipe can be found here on my website ☺️ www.louiselindbergpastry.com/en/post/opera-cake-with-chocolate-coffee-almond
Wow that is a complex recipe 😅 but i'm definitely gonna try it out, looks amazing!
The recipe is detailed with elaborate step by step so it should be as easy as possible to follow 🥰 if you’re new to baking these kind of elements, you can also leave some of them out or just have one layer of them. Either way, I’m sure it’ll be amazing! 😍🎉
@@louiselindbergpastry no, i'm not new to baking and i'm gonna have a lot of fun recreating it 💙 also i'm already thinking about changing some things "my way". I think i'm gonna change the crispy layer to dubai-chocolate style 😁
@@edytaszarfemberg944 Super cool :) That also sounds delicious!
I want to learn this type of art ..
I’m sure you can! 🤎 I’m in the process of developing new Entremet beginner courses, and I also offer Chocolate Decoration courses on my website which maybe could be helpful for you 🥰 www.louiselindbergpastry.com/en/chocolatedecorationcourses
Wow!!!
🤍🤍
I love your perfect way to do this amazing cake. But, Where is the recipe ? I couldn’t find it.thank you.
You need to pay for it
Really, I didn’t know that. I will cancel the subscribe, we can find a lot of recipes better than this for free .
Hello ☺️
My main purpose of my videos is to teach about how I develop recipes and cake designs, and the techniques for the video to be used as a guidance when creating the cake based on the recipe ☺️
I have several free recipes here on my channel and also on my website that you can try out ☺️ Recipe development takes a lot of time and there’s much effort into testing to make sure the recipes always are great and easy to follow, so that is why I have subscriptions on my website, as it allows me to keep creating new cakes as we all have to make a living ☺️
The recipes are fairly priced in order to be affordable for everyone.
If you feel you can find as well tested recipes with original cake designs free elsewhere, that’s totally fine with me 🤗
🌿🌹🌿🌹🌿🌹🌿@@louiselindbergpastry
2:24 would feuilletine work just fine as a substitute for the biscuits or no?
You couldn’t be able to mix it with butter in this way. Otherwise, if you don’t want the biscuit layer, you could take that out and put the crunch layer with feuilletine here instead ☺️
can u show the recipe for edible flowers or chocolate spires?
pleaseeeee the recipeeeee
🥰🥰
can I ask why you use the same shape and structure for all your cakes? of course they all look super pretty and elegant but I can’t help but wonder why u never go for a new shape or design considering how talented u are
I can understand that you’re wondering about this ☺️
I do think all my cakes have different signs and components, as I do make an effort to introduce new kind of fillings and/or decoration to make the recipes exciting, but it’s correct that I often use the same silicone mold.
I do that because I develop recipes for my website that people at home should be able to follow, without having to invest in a new mold every time.
It’s important to me that I use equipment and ingredients that are available to most people ☺️ I also do make smaller cakes / portion cakes, but more often one larger Entremet, as these cakes tend to be more versatile.
So even though I could choose to work with more e.g special molds, I try not to so everyone can make my recipes ☺️
I hope that explains it a bit more 🩷
that makes sense! thank you for replying
You havent reinvented anything
Useful tutorial