Christophe is so unbelievably cute and the two of you together are incredibly easy to follow. Liz, you are always fantastic. Your rapport is great and you make things simple and fun. well done.
Most Everyone that makes laminated doughs, has a style of their own. 180 # dough to 60 # butter is the average. 3 single, 4 single, 1 double and 2 single , turns, all make good dough. My Favorite, scratch cooked Almond paste, Morello cherries soaked in kirsch.for a filling.👍 Thanks for the video. I started pastry and baking for Swiss and Germans in 1982. Now, In Austin,Tx there is not one authentic Bakery or Confissure.😝👍
My son turns 4 next Friday and I decided to make these instead of my usual homemade cinnamon rolls! I think they'll be a hit :) already got the ingredients too
@@christopherull1852 amazing! I had a hard time rolling the frozen dough out though. So I had to let it warm up some, my rolling pin is really light, so I don't think that helped. We opened presents in the morning and we stuck candles in the Danishes. Very delicious!
These look so good!😋 I'm confused because some of the measurements or instructions are different in this video than the written recipe on the website.🤔 So I'm wondering which one is the right one to follow? Thanks again for sharing delicious food😋🥰
This is the second recipe today that shows different measurements than the written recipe, it’s soooo frustrating. Im ready to get my roll on and come to a screeching halt. Searching the internet for the correct ingredients. Will probably use a different recipe all together, but really wanted to try these.
I want to love this recipe. I tried twice and both attempts were unsuccessful. My yeast was good, all ingredients were weighed correctly, everything was the correct temperature, but my dough never proofed. I even tried my proofing mode in my oven. The dough felt very dry, it did not look smooth and shiny like yours. I'm not new to yeasted doughs or to baking so I'm really struggling with what went wrong. I used my KA mixer with my dough hook. I mixed for a longer period of time , like a long time to get somewhat close to a window... close to 10 plus minutes. My dough was very yellow due to the egg yolks, and turned more yellow as it sat. I love your recipes, I have always had success with them. I praise you to all my baking friends. I doubled checked the written recipe here to the one on your website and even though the steps are slightly different the amounts are the same. Please help!!
That stinks. What kind of yeast do you have? Also, adding salt directly to yeast can kill the yeast and water that's too hot or too cold can affect your yeast too.
Sorry Liz, I have loved your channel for a long time, but the addition of this French import doesn't do it for me. I can get this content elsewhere. Have Unsubscribed.
![Glossy Cream Cheese Danish [Hand Laminated Pastry]](http://i.ytimg.com/vi/JKxAjDvfUx0/mqdefault.jpg)
![Glossy Cream Cheese Danish [Hand Laminated Pastry]](/img/tr.png)
My mouth is watering right now. Definitely will give these a go thanks Liz and Christophe.🥰😊
Christophe is so unbelievably cute and the two of you together are incredibly easy to follow. Liz, you are always fantastic. Your rapport is great and you make things simple and fun. well done.
Most Everyone that makes laminated doughs, has a style of their own.
180 # dough to 60 # butter is the average. 3 single, 4 single, 1 double and 2 single , turns, all make good dough.
My Favorite, scratch cooked Almond paste, Morello cherries soaked in kirsch.for a filling.👍 Thanks for the video. I started pastry and baking for Swiss and Germans in 1982.
Now, In Austin,Tx there is not one authentic Bakery or Confissure.😝👍
Have a great day!!
Cherries soaked in kirsch! Sounds delish! Your pastries must be amazing!! I’m in San Antonio, TX and I agree about having no good bakeries either.
that sounds delicious
You two are wonderful together. I thoroughly enjoy your recipes.
Thank you Julie , we share the same passion😄
My son turns 4 next Friday and I decided to make these instead of my usual homemade cinnamon rolls! I think they'll be a hit :) already got the ingredients too
How did it go?
@@christopherull1852 amazing! I had a hard time rolling the frozen dough out though. So I had to let it warm up some, my rolling pin is really light, so I don't think that helped. We opened presents in the morning and we stuck candles in the Danishes. Very delicious!
Oh my goodness I want to try make this delicious recipe thank you so much Liz and Christophe 💗💗
Absolutely a top notch dessert!! Wow, clear instructions. Thank you! Cannot wait to make.
Look very delicious 🤤😋 I love different kind of danish
Yay thanks!
U are welcome
😋 I need to make this 😍 Thanks for sharing 👍
Oh my goodness I can't wait to make these!!!
Let us know how they turn out!!
I noticed that you are bowing when you are taking your first bites.
Is it for showing the respect to your pastry ?
great job from start to finish.
Good morning Liz, I’m super excited to join you from Geraldton Western Australia where it’s July 6 at 3am!
Welcome!!
Interesting dough
You guys, are amazing!! I love that!!
😄😄😄 awesome 😎👍
Very nice.
These look so good!😋 I'm confused because some of the measurements or instructions are different in this video than the written recipe on the website.🤔 So I'm wondering which one is the right one to follow? Thanks again for sharing delicious food😋🥰
This is the second recipe today that shows different measurements than the written recipe, it’s soooo frustrating. Im ready to get my roll on and come to a screeching halt. Searching the internet for the correct ingredients. Will probably use a different recipe all together, but really wanted to try these.
New subscriber here! Will you please make authentic French eclairs (if possible coffee eclairs?) Thank you!!
Great idea!
Thank you both. Can we use this recipe for Croissant as well? Is that the same?
Add recipe card for puff pastry please :) 7:37
It’s in there 😊 the puff pastry recipe is with the Mille feuille recipe!
Nice God bless you
Yum
Question we can use any type butter to make the butter blocks ?
We recommend using a European butter like Plugra because it has 82% fat content and doesn’t have as much water in it.
Does anyone else find themselves pronouncing SugarGeek Show in their head the way Christoph says it? Shoo-gah Geek Show
Yessss
Liz :"thanks for watching us eating food"
Me:😭😭😭😭😭
I want to love this recipe. I tried twice and both attempts were unsuccessful. My yeast was good, all ingredients were weighed correctly, everything was the correct temperature, but my dough never proofed. I even tried my proofing mode in my oven. The dough felt very dry, it did not look smooth and shiny like yours. I'm not new to yeasted doughs or to baking so I'm really struggling with what went wrong. I used my KA mixer with my dough hook. I mixed for a longer period of time , like a long time to get somewhat close to a window... close to 10 plus minutes. My dough was very yellow due to the egg yolks, and turned more yellow as it sat. I love your recipes, I have always had success with them. I praise you to all my baking friends. I doubled checked the written recipe here to the one on your website and even though the steps are slightly different the amounts are the same. Please help!!
That stinks. What kind of yeast do you have? Also, adding salt directly to yeast can kill the yeast and water that's too hot or too cold can affect your yeast too.
😊🎉🎉💫
❤️🇨🇦
❤ty
Looks like absolute garbage, better off milking that controversy for more views
Sorry Liz, I have loved your channel for a long time, but the addition of this French import doesn't do it for me. I can get this content elsewhere. Have Unsubscribed.