![Kimber Lee](/img/default-banner.jpg)
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Kimber Lee
United States
เข้าร่วมเมื่อ 22 ต.ค. 2013
Hi, I'm Kim!
Owner of Crème Macarons
King of Macarons
Baker and French Macaron Maker
I'm here to teach you all of my baking and Macaron Wizardy!
Owner of Crème Macarons
King of Macarons
Baker and French Macaron Maker
I'm here to teach you all of my baking and Macaron Wizardy!
[HD] Chocolate Eclairs
Once you see how easy it is to make chocolate eclairs, you will never pay for one again! Oui, oui?
Refurbished Mixer: amzn.to/2UKhHGw
Piping Tips: amzn.to/32mB8JR
Disposable Pastry Bags: amzn.to/2JLvcDO
Half Sheet Pan: amzn.to/2MBfJaB
Baking Mat: www.nycake.com/pink-silicone-baking-mat-half-sheet-12-inches-x-17-inches-10881p
Use Code 'CremeforNYCake10' for 10% off order
Long Piping Tip: amzn.to/30Vb6wj
FOLLOW ME:
Instagram: crememacarons?hl=en
Facebook: crememacarons/
Tik Tok: vm.tiktok.com/ZMJHjUyDn/
-----------------------------
Makes 16-18 Large Eclairs
Choux Pastry: (Adapted from Martha Stewart's (THE QUEEN) Recipe
1/2 cup (1 stick) unsalted butter, cut into tablespoon pieces
1 tsp granulated sugar
Pinch of salt
1 cup water
1 cup all-purpose flour
4 large eggs
1 egg + 1 TB water (egg wash)
Bake at 375 degrees F for 30 minutes.
Pastry Cream:
1 cup granulated sugar
1/2 cup cornstarch
1/4 tsp salt
4 cups milk
8 egg yolks (save these from your macarons)
4 TB unsalted butter
1 Vanilla bean, scraped and seeded
Chocolate Ganache:
1 cup chocolate chips
1/2 cup heavy cream
------------------------------------------------------------------------------------------------
Disclaimer: this video is NOT sponsored. I was not paid in any way shape or form to create this video. All opinions are my own and honest as always.
Some links may be affiliate links which means I make a small commission if you purchase the item through my link. Thank you for your support!!!
Love you guys!!!!! ❤️
#dessert #chocolate #Eclairs
Refurbished Mixer: amzn.to/2UKhHGw
Piping Tips: amzn.to/32mB8JR
Disposable Pastry Bags: amzn.to/2JLvcDO
Half Sheet Pan: amzn.to/2MBfJaB
Baking Mat: www.nycake.com/pink-silicone-baking-mat-half-sheet-12-inches-x-17-inches-10881p
Use Code 'CremeforNYCake10' for 10% off order
Long Piping Tip: amzn.to/30Vb6wj
FOLLOW ME:
Instagram: crememacarons?hl=en
Facebook: crememacarons/
Tik Tok: vm.tiktok.com/ZMJHjUyDn/
-----------------------------
Makes 16-18 Large Eclairs
Choux Pastry: (Adapted from Martha Stewart's (THE QUEEN) Recipe
1/2 cup (1 stick) unsalted butter, cut into tablespoon pieces
1 tsp granulated sugar
Pinch of salt
1 cup water
1 cup all-purpose flour
4 large eggs
1 egg + 1 TB water (egg wash)
Bake at 375 degrees F for 30 minutes.
Pastry Cream:
1 cup granulated sugar
1/2 cup cornstarch
1/4 tsp salt
4 cups milk
8 egg yolks (save these from your macarons)
4 TB unsalted butter
1 Vanilla bean, scraped and seeded
Chocolate Ganache:
1 cup chocolate chips
1/2 cup heavy cream
------------------------------------------------------------------------------------------------
Disclaimer: this video is NOT sponsored. I was not paid in any way shape or form to create this video. All opinions are my own and honest as always.
Some links may be affiliate links which means I make a small commission if you purchase the item through my link. Thank you for your support!!!
Love you guys!!!!! ❤️
#dessert #chocolate #Eclairs
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MACAROON???!! These are maraRONs. Oy vey. It hurts my ears.
I’ve been making macarons for a few years (learned while in Covid). I’ve been able to maintain the bright colours of the shells until a few months ago when a bright yellow pre baked shell, looks more like a deep golden brown after being baked. I made lemon macarons today and added the yellow food colouring to the batter, not to the meringue, as you recommended. I also used your method of using two baking sheets. Unfortunately, nothing changed and the shells were a dark yellow. Do you have any suggestions on how I can rectify this problem? Thank you.
Omg thank you thank you thank you 😭😭😭😭😭 I have bean mixing my gel, food colouring into my meringue, and it always comes out in like a really bad colour and ends up turning brown
Yhanks these spound verygood thanks for
Milk Candy
I'm really happy to see the same type of macarons that I usually bake 😂
These look good, but I would've liked to see the inside of them. So, either by cutting them in half or by showing us the inside after you take a bite. They are pretty, and they look good. I saw another video where they used donuts to make a ganache for doghnut flavoured macarons. I wonder if you could've done that with the Cinnabons... like, make the ganache with the actual Cinnabons and then put that in the middle with the cream cheese frosting around the outside... I wonder if that would actually make them taste like Cinnabons
Is the paper not gonan burn?
@kimberlee hi, is it okay to reduce the confectioner sugar by half? I just prefer less sweet macaron
I have a issue, my macarons are getting brown but will stay hollow, I have tried different temps with different times and still wont work.
Subtittle indonesia plis...🙏🙏🙏🙏
can you explain more on broken merinque? 🙏
I made this recipe a couple of weeks ago and omg, they were delicious! Thank you for sharing your recipe. 😊
Amazing!! ❤️🔴
This macaroon world ismsooooo big…thank you for sharing your knowledge and creativity…stay blessed
Pumpkin spice makes me feel cozy as if I am snuggled in my blanket near my fireplace sipping a nice latte lol. I love this video 😍😍🤣
I’ve tried other recipes….delicious but so much work! Your version looks a lot easier. Can’t wait to try it. Thank you.
please bake static oven or convection oven
I have been trying many recipes with no luck but I am really excited to try yours. Thanks for the great video!
You can not say 189g Confectioners' sugar and then say 3 large Egg White. The grams count here not the size.
Hallo Kimmy ,i like your video and i wil try it , but what degree i can bake it in a gas oven ?
Do you think for beginner macaron bakers, is airbrush coloring easier or would you recommend the adding of gel food color to batter?
Thanks for this is the most accurate recipe for red velvet macarons I've come across here on TH-cam.
Can you make unicorn Macarons
This was my first time watching your videos and I was obsessed I’m only eight years old and I Love baking
This was so freaking helpful. Thank you so so much!!
I will be making these soon!
Kinda helpful but stupid at the same time!! 👎👎 Why would you cut the paper, and then place it on a baking sheet then put a mat on top of it. 🤦♀️🤦♀️ The smarter thing to do is spread them apart some on the paper, and just leave them on there and then just make 2 copies to put underneath the mat. Please don't bake with the paper.
My macrons didn't bake from mid i have 3. Hours but mid is still uncooked
So glad I found your channel I subscribe to all macaron masters to combine all different recipes and see what works best for me 😊
I loved 🥰😍
When do you add the cream of tartar?
You add it with the egg white at the beginning
Just made these for my New Years party. I ran out of cream cheese, so they had a white chocolate buttercream. They turned out great and looked amazing.
Thanks a lot for the red color tips!!
Take the red ring off from the bottom of the black adjusting knob, then place the airbrush holder on and reattach the red ring. :)
Okay here me out get some vanilla ice cream then get the nesquick chocolate milk mix and put that over the ice cream. I ate the all the time when I was little it’s so good.
Yields how many?
Thx for sharing
Does anyone know where to get bright color charts for Macrons
Can the cream cheese frosting be made with all the ingredients of the gingerbread frosting? I’m not sure if it would be to runny? But cream cheese, molasses and all those spices sound so delicious 🤤
What are the measurements? My french class is going to have a small party before break and if love to make and bring in some macarons
Thank you for sharing 😍😍😍
Llll
Llll
I never use tartar is that necessary?
Can you do a raspberry Mac or a strawberries and cream one?? I’m literally drooling. You are so talented
I always add the dye to the meringue and the colors are never bright. I learned something today thank you.
Thank you- from Japan and this made me giggle. Is that a convection oven? If I do it, I’ll credit you for sure. I loved the template and you making it available was such a gift! Thank you!
Miss your videos!
Hello, I followed each steps on making the banana foster filling but mine were so runny after I whipped them. Yes I did refrigerate. What did I do wrong?