I love the fact that you are using salt when you are making a dessert, it just elevates the flavors and brings it all together! big thumbs-up for you man! thanks for this lovely technique and recipe 😁
Honestly I would give anything to be able to try your food Byron Talbott. I've been following you since the beginning of your channel and absolutely LOVE every single recipe you have come up with!
I love how this guy an accurate with ingredients and work and process like its 100% level of professionalism that he makes it all dispassionate ! I dunno like on this channel there are no "liking fingers" or liking life etc that others crippy stuff PRO CHEFs do!! love your attitude and work!!!!! god bless you!!!
Your videos are so much fun to watch. I like all the detail you go into. Its not boring or too long either. Just perfect ratio and how you put them together. Subscribed for sure and plan to watch some more :)
This is going to make the most amazing christmas desert! I feel like this is really adaptable too, thinking of making it with Rhubarb crumble filling and vanilla cream, what do you think? Do you think i could make a strawberry syrup for the glaze or would come out cloudy?
Byron you're such a talented person.. I love those ideas you do. My all time favorites are the cookie cup, chocolate chip cookie ice cream sandwich and the chocolate ball... I feel like those are the main classic deserts on your channel Keep up the yummy work! Lol 👍🏻👍🏻
Watching someone eat what they cook is severely underrated. It's hard to convince people the stuff you make is good if you're not drooling for it and eating it yourself.
1) Love this recipe and definitely want to try it! & 2) I really appreciate that you're not afraid to critique your recipe as you taste it at the end of the video, honestly makes me trust your recipes more (annoying when you make a recipe from a video and it's super bland due to lack of spices or something, it's useful to know when something goes wrong so I can avoid it). Thanks for the vid, dessert looks awesome :)
Omg!!!! It's wonderful. I loved the one with streaks on it. A clove on top would have been fantastic resembling a pumpkin or green glaze with clove would resemble an apple. You are an amazing creator. Thank you for a classy culinary recipe simple. -Chitra
ByronTalbott when you discovered that you like to cook ? my absolutely favorite thing to do is to bake and I want to do this in the future as a professional ... I'm 14 and I'm struggling on a daily bases with the fact that I can't do what I like as often and a professionally as I want to do it .... do you have any tips for me , it's just so hard...😁
Hey Sophie, Why don't you start your own baking food channel on TH-cam. You could bake on the weekends, edit them during the week and upload once a week?
Great recipe. A couple of tips if you're making it, though: Do NOT put 2 teaspoons of salt in your apple filling, as written. A generous pinch, as directed in the video is good. 2 teaspoons will make you cuss, throw it out, and go back to the store for more apples. DO add 2 tablespoons of butter, again, as directed in the video, but not written. Also, 2 teaspoons of water while cooking the apples helps the consistency of the apple filling just a bit. 🙂👍🏻 I also added a teaspoon of cinnamon, 3 tablespoons of granulated sugar, and I nixed the cornstarch. This is my first attempt at glazing, too - thank you for the tutorial. Hope it turns out well. Side note: I ordered the silicone molds you used, and couldn't help but snag the kitchen tweezers from your steak and potato videos - I love your equipment list! 😃👍🏻
i think this is a good project. How about using half green and half red/yellow apples, making two glazes (one sunset hay colored, one pastel/matcha green), marbling them, pouring them and then then adding the nutmeg glaze?
hey Byron!😁I absolutelty loved this recipe!!I was wondering if u could do a chicken alfredo recipe someday......i'd really love to see one!!I love ur cooking😄😊
I've had to glaze literally 1000's of little domes for work.. when glazing- right after you glaze them, pull them off the glazing rack with a tiny offset (don't put them back in the freezer, its unneccesary and create the glaze to stick to the rack) and drag the edges against the glazing rack in a circle motion and you'll have perfect sides. make a base for them, using either a flat and thin sugar cookie type dough, or pate sucree and then you can pick them up and its easier to serve to many without the glaze sticking to any surface you need to transfer them to. Also when its on a base you can hold the dome in one hand, and have your streusel crumbs in the other and spin in around to get a more even coat. Also glazing with a piping bag helps with control when glazing. and if you have parchment under the rack you can save the glaze and reuse for the next batch. Happy baking!
They look stunning, I\'m catering a party in a little while and I was wondering if I can prepare them in advance and keep them in the freezer? And also at what ideal temperature are they supposed to be eaten? Thanks
Looks gorgeous... I am wondering how it would taste with black sesame instead of the crumble... Only one way to find out! ;) Thanks for the video Byron.
Byron Talbott, will their be another box coming soon? I missed the sign-up for this box :( i wish I could still get it. I was wanting the special mold lol. I just love all your recipes. Thank you !
HiYa Byron. Fell in love with you over your Easy Pizzy Mozzarella Cheesesticks. If anyone out there have not tried them then... run for the recipe. I switched up the plain panko crumbs for the lemon pepper and they were "bangin". I love the quickie easy pie crust in the pan and the same with the filling. I cook for one so it's really about the ease of prep and clean up. These are beautiful little pies. One thing was missing and that was YOU looking up at us while you were cooking. I/WE wouldn't mind watching your Twinkling Sky Blue Eyes as you vigoriously whisk your whip cream. LOL Kidding. Bryon, do you have any cool "TOFFEE" recipes? Maybe an easy brittle or anything toffee. Maybe a simple syrup to add to everything? I love toffee candy even if I don't have chocolate to coat. Thanks Buddy and Happy Thanksgiving to you and your beautiful wife. : )
Please make some mini pecan tarts, I would love to see your take on them. Those have to be my absolute favorite thing to make for my kids and husband for thanksgiving. Hopefully I can get a new recipe for them too 😝
They look like huge yolks, but they look beautiful! You're an excellent cook.
conny - Ik that's what I thought at first ❤️
*😂
conny - That's what I thought too!
I love how you get to the point without all that talking in the beginning. thank you
This started off easy and ended just like my mid term incredibly challenging and way to long to finish
The hell is this recipe challenging?
I love the fact that you are using salt when you are making a dessert, it just elevates the flavors and brings it all together! big thumbs-up for you man! thanks for this lovely technique and recipe 😁
FoodBros 100% salt is a game changer in the pastry world. Glad you liked it!
You're honestly so talented. All of your videos have great quality, and the creativity you add to traditional dishes is inspiring!
It's not just your cooking skills that are amazing, you are also very good at presenting the food and shooting the video. Great job as always!
Mandy T. Thank you!!
I just found you the other day, and I am already obsessed with everything you make, thanks so much, my husband loves my new obsession,lol. 😃
Shannon H welcome to my foodie family!!
Honestly I would give anything to be able to try your food Byron Talbott. I've been following you since the beginning of your channel and absolutely LOVE every single recipe you have come up with!
amazing idea!!! it's so nice to see your face when you realise how well you did! shows how real everything is!
at first I thought this is some egg yolk dessert... lol
Looking great as always!
I love how this guy an accurate with ingredients and work and process like its 100% level of professionalism that he makes it all dispassionate ! I dunno like on this channel there are no "liking fingers" or liking life etc that others crippy stuff PRO CHEFs do!! love your attitude and work!!!!! god bless you!!!
I have been "wanting" to make these ... Thanks Byron! You're an Angel!
I love how he says "and that is it", like there hasn't been three million steps. Certainly beautiful.
Why am I discovering this channel only now? Loving your recipes, Byron. Been watching them back to back.
I can't believe I haven't discovered your channel sooner! STUNNING!!!
Your videos are so much fun to watch. I like all the detail you go into. Its not boring or too long either. Just perfect ratio and how you put them together. Subscribed for sure and plan to watch some more :)
Just WOW.....on so many levels! BEAUTIFUL......and the food looked good too!
cooking time: 48hrs, eating time: 20 seconds. :D
You have no respect for chefs try growing up
This is going to make the most amazing christmas desert! I feel like this is really adaptable too, thinking of making it with Rhubarb crumble filling and vanilla cream, what do you think? Do you think i could make a strawberry syrup for the glaze or would come out cloudy?
ماشي
ماشي ظ
ماشي ظ
How delicious looking! I bet it taste amazing!
Those are gorgeous! And I'm sure when that whipped cream freezes, it tastes like ice cream! Love the idea, will have to try these - Great idea!
Byron you're such a talented person.. I love those ideas you do. My all time favorites are the cookie cup, chocolate chip cookie ice cream sandwich and the chocolate ball... I feel like those are the main classic deserts on your channel
Keep up the yummy work! Lol 👍🏻👍🏻
Watching someone eat what they cook is severely underrated. It's hard to convince people the stuff you make is good if you're not drooling for it and eating it yourself.
you are so creative!! i love how you make the most original ideas but also how you make each recipe a piece of art!!♡♡
lots of love from korea^0^
Absolutely amazing, Byron, this looked so good.
oh my gosh thought they were egg yolks at first but these are WAY better than egg yolks! how beautiful and delicious!
1) Love this recipe and definitely want to try it! & 2) I really appreciate that you're not afraid to critique your recipe as you taste it at the end of the video, honestly makes me trust your recipes more (annoying when you make a recipe from a video and it's super bland due to lack of spices or something, it's useful to know when something goes wrong so I can avoid it). Thanks for the vid, dessert looks awesome :)
Omg!!!! It's wonderful. I loved the one with streaks on it. A clove on top would have been fantastic resembling a pumpkin or green glaze with clove would resemble an apple. You are an amazing creator. Thank you for a classy culinary recipe simple. -Chitra
Loved the way you make food.. and the way you present is too good...i am a fan of you from INDIA .... I have tried your recipes so yummy....
Definitely trying this one! Would you consider doing a couple of other mirror glazed desserts?
Cheryl S. I absolutely have and absolutely will!!
I waited so so long for this video! can't wait to try these!!!
This is food porn through and through, especially the shot of the warm glaze dripping down the dome
onyx bell that glaze is mesmerizing
onyx bell )
I was mesmerized by his face apart from what he's cooking. Lol.
Why isn't your own restaurant open yet?? Cus I'm dying to go there and try all you food since forever now.
Lasagna series. traditional, fall- butter nut squash, pesto, mini and ect.
I have been waiting for this!!! ❤️️❤️️❤️️❤️️
This is perfect for christmas
Oh my goodness I just love your cooking. This is my favourite apple pie with a twist. Yummy,! Thank you.
your recipes are always so creative!
Just what I have been looking for. Awesome job chef love the idea 😋😋😋🙏🏻 . Thanks for sharing
These look interesting but the clean up looks intense lol
I'm not a fan of cooked fruit but super tempted to try this.
I clicked bc the preview looked like a giant egg yolk
no t cool Lol I thought it was some type of salmon dish. But I wasn't disappointed.
lol I thought they were eggs in the beginning too rofl
Beautiful creations as always!
Thank you for inspiring me to cook more I haven't been up to it lately and watching your videos makes me want to just keep cooking thx😊🙂😊🙂😊🙂😊🙂😊
what a beautiful dessert..you are so creative thank you for sharing!!
Not even an Apple fan but my mouth is watering!
Restaurant quality right there! Love it.
Kate 🤗
Kate
Kate
Could you do something with yolanda from How to Cake it? You could make something soooo fun. That'd be a collab for the history books.
I just found your channel a few days ago and I love it. Thank you.
these look and sound amazing! as everything else you make it.
i bet most people here just came to watch him cook and not create it themselves
Marjon Chua That's me.
Marjon Chua Im here for inspiration :P
i appreciate his effort on his videos, this just seems like a waste of time to try in real life
I'm here for him
is that bad?
I'm in love with your channel 😘
definitely going to try it !!
Glad you like my channel!! It's definitely full of foodie love
ByronTalbott when you discovered that you like to cook ? my absolutely favorite thing to do is to bake and I want to do this in the future as a professional ...
I'm 14 and I'm struggling on a daily bases with the fact that I can't do what I like as often and a professionally as I want to do it .... do you have any tips for me , it's just so hard...😁
Hey Sophie, Why don't you start your own baking food channel on TH-cam. You could bake on the weekends, edit them during the week and upload once a week?
Peanut Butter Jello Time I think it's a good idea ! thank you 😘
Sophie Punyansky if you do make a video, I'd love to see it! Good luck
From the thumbnail I thought you just glazed a half apple lol
Taz Ketchum same😂😂
Well that pretty much makes the workout videos I just watched obsolete, Thanks Byron!
The sizzle when the apples drop
It is so satisfying to watch thank you for sharing!
IG brought me !!!!!and I am so grateful it did!!this looks AMAZING
Maria Casella woohoo!! Thanks for stopping by.
ByronTalbott always 👋
These look really good for a snack and dessert
your pasteries are incredible... Thank you for sharing.
your videos are so soothing to watch
WoW !!! super glossy & yummy ..... Love It !!! Eric xx
You look delicious.... - oops I mean those apples look delicious
Lmao he's married! jk
lol
Yasmin T stop
These look amazing! And perfect for this time of the year! :)
pie pineapple apple pie
M4ST3R hahahahaha!!
M4ST3R pen pineapple apple pen
They look so awesome!! And I feel like I need a marble board as well! 😋
Amazing dessert !!! You can also make them with chocolate mousse !!! Yumm
Great recipe. A couple of tips if you're making it, though:
Do NOT put 2 teaspoons of salt in your apple filling, as written. A generous pinch, as directed in the video is good. 2 teaspoons will make you cuss, throw it out, and go back to the store for more apples.
DO add 2 tablespoons of butter, again, as directed in the video, but not written.
Also, 2 teaspoons of water while cooking the apples helps the consistency of the apple filling just a bit. 🙂👍🏻 I also added a teaspoon of cinnamon, 3 tablespoons of granulated sugar, and I nixed the cornstarch.
This is my first attempt at glazing, too - thank you for the tutorial. Hope it turns out well.
Side note: I ordered the silicone molds you used, and couldn't help but snag the kitchen tweezers from your steak and potato videos - I love your equipment list! 😃👍🏻
This is stunning, definitely will try !
They look absolutely beautiful well done xxx
You are truly carrear goals.
i think this is a good project.
How about using half green and half red/yellow apples, making two glazes (one sunset hay colored, one pastel/matcha green), marbling them, pouring them and then then adding the nutmeg glaze?
When do we need to use the emulsion blender???? During which process??? Love your recipes, I've tried a few & I must say 👏🏼👏🏼👏🏼👏🏼
Great video; very concise. I like to believe that one day I’ll try it 🙏🏾🤷🏽♀️
This is some next level culinary dessert.... shit man, good work!
hey Byron!😁I absolutelty loved this recipe!!I was wondering if u could do a chicken alfredo recipe someday......i'd really love to see one!!I love ur cooking😄😊
omg this looks so good
thanks for sharing this recipe!!
Hit "Like" before I even watched; he's just that darn good.
this is sooooo fantastic!!! you are so creative and your sweets are incredibly elegant and sofisticated!!!!!!!!!!!
Elegant? Sophisticated? I love you!!!!!
ByronTalbott
:)
He looked like he was having so much fun making these
I've had to glaze literally 1000's of little domes for work..
when glazing- right after you glaze them, pull them off the glazing rack with a tiny offset (don't put them back in the freezer, its unneccesary and create the glaze to stick to the rack) and drag the edges against the glazing rack in a circle motion and you'll have perfect sides.
make a base for them, using either a flat and thin sugar cookie type dough, or pate sucree and then you can pick them up and its easier to serve to many without the glaze sticking to any surface you need to transfer them to. Also when its on a base you can hold the dome in one hand, and have your streusel crumbs in the other and spin in around to get a more even coat.
Also glazing with a piping bag helps with control when glazing. and if you have parchment under the rack you can save the glaze and reuse for the next batch.
Happy baking!
Making these today 🙌🏼 are they eaten cold? Like frozen, or fridge cool?
I like your style of cooking thanks for sharing the glaze technique...
I would probably glaze those mini pies with homemade caramel
They look stunning,
I\'m catering a party in a little while and I was wondering if I can prepare them in advance and keep them in the freezer? And also at what ideal temperature are they supposed to be eaten?
Thanks
These are so cute, almost like a caramel apple
Great job, Byron!
looks delicious thank you for sharing. you are the best
Looks gorgeous... I am wondering how it would taste with black sesame instead of the crumble... Only one way to find out! ;)
Thanks for the video Byron.
looks reallly good! just wondering would that work with dark chocolate?
Hi Bryan I love your recipes they are so great I always try cooking your dishes
I completely thought they were apple halves from just seeing the thumbnail. Beautiful work.
Can you do this but with an inside out jello cheesecake? That would be amazing!!
Rhea-Mari Fernandez llul
They look like egg yolks lol
frozen egg yolks 😂
he should have made some meringue and surround the apple pie, could really look like a fried egg
he's a modern chef; these has been done in Europe since the 90s
@@reaberilla7134 Right? The good ol 90's. I remember Actually using tweezers to expedite plates! So happy it's "farm to table" now, wheww!
Melissa Lomeli with sand
Byron Talbott, will their be another box coming soon? I missed the sign-up for this box :( i wish I could still get it. I was wanting the special mold lol. I just love all your recipes. Thank you !
HiYa Byron. Fell in love with you over your Easy Pizzy Mozzarella Cheesesticks. If anyone out there have not tried them then... run for the recipe. I switched up the plain panko crumbs for the lemon pepper and they were "bangin".
I love the quickie easy pie crust in the pan and the same with the filling. I cook for one so it's really about the ease of prep and clean up. These are beautiful little pies. One thing was missing and that was YOU looking up at us while you were cooking. I/WE wouldn't mind watching your Twinkling Sky Blue Eyes as you vigoriously whisk your whip cream. LOL Kidding.
Bryon, do you have any cool "TOFFEE" recipes? Maybe an easy brittle or anything toffee. Maybe a simple syrup to add to everything? I love toffee candy even if I don't have chocolate to coat. Thanks Buddy and Happy Thanksgiving to you and your beautiful wife. : )
From the thumbnail I thought that it was half an apple that was glazed
PANDA GIRL Panda same
This looks yum! Good job! 👍🏾
Please make some mini pecan tarts, I would love to see your take on them. Those have to be my absolute favorite thing to make for my kids and husband for thanksgiving. Hopefully I can get a new recipe for them too 😝
It looks so beautiful 💖