Anna and the Team, thank you for all the One on One live streams, they make me feel like I participate in a baking course and they are also extremely comforting in these difficult times.
I don’t catch your shows live (living in Australia is not really compatible with the Timezone) but it is such a great pleasure to catch up with whatever you are making, at a later time. Love your demos Anna, thanks for sharing your expertise. Lots of virtual hugs and kisses xx
Hi Anna! I've been a fan of yours since I was a teen. I recently got back into baking and your recipes are what I'm following. You explain so well and the desserts really taste spectacular!
Just finished making this but with some changes. I don't have a tart pan so I used a glass pie plate. Instead of making the cheesecake part I made the vanilla pastry cream (SO GOOD). After topping it with whipped cream I plan to make banana foster using Anna's recipe of course. I haven't sliced into it yet but I did want to give some advice about the poached pears. I've never made them before. I used the instructions from this video (I didn't know Anna had a video that explains the process in detail until after I already made them). If you've never made them do yourself a favor and watch that video. Although I was able to use enough of them in my tart I did have to cut around parts of them. As for Anna's caramel sauce? I've made caramel using a different recipe for the last 3 yrs. Most times it would land out having some sugar shards in it. With Anna's I didn't lose any of my sauce!! From here on out I'll be using Anna's caramel and pastry cream recipes because they are that good. Thanks Anna. Crossing fingers that my 'tart' comes out as tasty as all of the components are on their own... 😋
This will be a challenge recipe for me. I am diligently mastering croissants. I am enjoying our Oh Yum 101 class. I think I will call this the Oh Yum 101b Lab course. I love our group effort recipe as my daughter and I love pistachio. She does not know about this class. She is teacher from home her special need classroom. I am waiting to return to work once society calms down. Instead of waiting months for her birthday, I am going to surprise her with this as a memorial weekend treat. I found some wonderful restaurant supply links and purchased Goble tin steel bake ware. I am looking forward to sharing this with my future bride and son as well. Thank you Anna and thank you Michael for supporting your lovely bride. Thank you production staff. Salut!!!
dear Anna for me it is a very happy moment to make desserts from your hand, an intimate moment that I appreciate very much because you know how to teach, it is practical and you love your art, you transmit love. I am Gabby from Peru and I am happy. A few days ago it was her birthday. I wish a lot of love, health in her life. Thanks 🤗💓love you so much🌻
Hi Anna! Were you ever a cheerleader? @1:33 The crust, the filling Two fillings The topping Fruit Cream Textures Flavors THERES SO MUCH WE CAN DO! YAY BAKERS! YAY BAKERS! LETS GO!
Hey Anna...love ur work and showing me how to...I’ve really fine tuned my skills and oh-boy made so many good foods. My wife loves that I have learned how to make puff pastry and all the pastry creams and custards. Thank you so much.
Anna - I love how beautiful that tart looks - but I would be sad if you served me the piece without any beautiful topping. Thanks for sharing that - it has inspired some great ideas...
I enjoy watching your live videos .Your such an amazing person too watch cook & bake However it at the dinner time trying too get dinner on the table I wish it was aired around 8 pm I think I would cocunut
Hola Anna siempre te veo por el Gourmet me gustan tus recetas no se si lo podrias hacer por español por este medio Felisitaciones gracias soy de Peru Cusco
When the amaretti cookies came out of the oven I thought, wow, I know they’re hot but she didn’t offer her husband a cookie off the sheet tray. She continues on with the cheesecake filling and in the reflection of the fridge we see a man walk over to the tray to grab a cookie! Love it. I would have voted lady fingers (kinda hate pears) but was happy to see pistachio paste which I WILL be making. Ok going back in. But the commercial every TWO MINUTES gets pretty old in an hour long video!
Hi 👋 I am IMRUL from Bangladesh 🇧🇩. I am a big big fan of you. And you are my inspiration to open my cooking channel. I also think to make videos of your recipe in Bangla language. Please pray for me.
Anna, thanks for this recipe. I tried to follow the link to your Official Oh Yum Website, but my security software alerted that the page might contain software to steal passwords. I would really like to view the website, so could you have it checked and confirm is it safe? Thank you. X
Real appreciation for how you singularly prepare each step of your final product.
Anna and the Team, thank you for all the One on One live streams, they make me feel like I participate in a baking course and they are also extremely comforting in these difficult times.
I don’t catch your shows live (living in Australia is not really compatible with the Timezone) but it is such a great pleasure to catch up with whatever you are making, at a later time. Love your demos Anna, thanks for sharing your expertise. Lots of virtual hugs and kisses xx
Hi Anna! I've been a fan of yours since I was a teen. I recently got back into baking and your recipes are what I'm following. You explain so well and the desserts really taste spectacular!
Just finished making this but with some changes. I don't have a tart pan so I used a glass pie plate. Instead of making the cheesecake part I made the vanilla pastry cream (SO GOOD). After topping it with whipped cream I plan to make banana foster using Anna's recipe of course. I haven't sliced into it yet but I did want to give some advice about the poached pears. I've never made them before. I used the instructions from this video (I didn't know Anna had a video that explains the process in detail until after I already made them). If you've never made them do yourself a favor and watch that video. Although I was able to use enough of them in my tart I did have to cut around parts of them. As for Anna's caramel sauce? I've made caramel using a different recipe for the last 3 yrs. Most times it would land out having some sugar shards in it. With Anna's I didn't lose any of my sauce!! From here on out I'll be using Anna's caramel and pastry cream recipes because they are that good. Thanks Anna. Crossing fingers that my 'tart' comes out as tasty as all of the components are on their own... 😋
This will be a challenge recipe for me. I am diligently mastering croissants. I am enjoying our Oh Yum 101 class. I think I will call this the Oh Yum 101b Lab course. I love our group effort recipe as my daughter and I love pistachio. She does not know about this class. She is teacher from home her special need classroom. I am waiting to return to work once society calms down. Instead of waiting months for her birthday, I am going to surprise her with this as a memorial weekend treat. I found some wonderful restaurant supply links and purchased Goble tin steel bake ware. I am looking forward to sharing this with my future bride and son as well. Thank you Anna and thank you Michael for supporting your lovely bride. Thank you production staff. Salut!!!
dear Anna for me it is a very happy moment to make desserts from your hand, an intimate moment that I appreciate very much because you know how to teach, it is practical and you love your art, you transmit love. I am Gabby from Peru and I am happy. A few days ago it was her birthday. I wish a lot of love, health in her life. Thanks 🤗💓love you so much🌻
Amaretti biscuits worked great....thank you...one very happy hubby....❤️
How fun!
I love everything about you I made your pastry everyday and they love them! Thank you for your amaxing tutorials
Love all your recipes. Thank you.
You’re my favourite pastry chief person. Watching your show now. I’ve missed you live show
Hi Anna! Were you ever a cheerleader? @1:33
The crust, the filling
Two fillings
The topping
Fruit
Cream
Textures
Flavors
THERES SO MUCH WE CAN DO! YAY BAKERS! YAY BAKERS! LETS GO!
Hey Anna...love ur work and showing me how to...I’ve really fine tuned my skills and oh-boy made so many good foods. My wife loves that I have learned how to make puff pastry and all the pastry creams and custards. Thank you so much.
I love this. I fell asleep around 8 minutes before the live stream ended. 😌 The voting was fun!
You are amazing and I love all your recipies, I tried a lot of them with success
This was an amazing idea! Super fun to watch, thank you :)
Hello from Glasgow, KY! Thank you so much for all of your wonderful tips for making quiche. I have learned so much!
Anna - I love how beautiful that tart looks - but I would be sad if you served me the piece without any beautiful topping. Thanks for sharing that - it has inspired some great ideas...
HAPPY Friday
Thank you and your my favorite pastry chef.... keep safe
Hi Anna l love your easy to follow recipes. Yet they are so yummy
This sounds great to me! I would love a copy of that book!
I enjoy watching your live videos .Your such an amazing person too watch cook & bake However it at the dinner time trying too get dinner on the table I wish it was aired around 8 pm I think I would cocunut
Please teach us what different types of choclate there are for baking and eating and ganache etc.....thank you. Love your show.
Best live ever!!
You deserve 750 mil subs Anna ❤️❤️❤️
Thanks to lockdown too!! Hahahahaha keep doing a good job. I watch you for one day now
I would love the caramel with the ganache on top of that.
Hola Anna siempre te veo por el Gourmet me gustan tus recetas no se si lo podrias hacer por español por este medio Felisitaciones gracias soy de Peru Cusco
Awesome.. loved it.
Stay blessed
Sourdough bread, please. Thank you.
I need to make all the possible combinations in this video.
Coconut, for sure!
You really make beautiful thing like yourself
Congratulations!
This so good!!!!!!
😍😍
How many KitchenAid mixers do you own?
Good morning beast Anna Olson 🇨🇦
Humble beginning
I LOVE YOUR OVENS!!
I love your show
I like it everything you been doing
Yours backing best 👍
,merci Chef de votre magnifique gâteau
Love this where can I get the recipe for the amaretti.
Both yea i love them both.
yummy
I must have that blouse and apron!
Coconut sounds like a lot better with the Amoretti crumbs!
Thank you!
When the amaretti cookies came out of the oven I thought, wow, I know they’re hot but she didn’t offer her husband a cookie off the sheet tray. She continues on with the cheesecake filling and in the reflection of the fridge we see a man walk over to the tray to grab a cookie! Love it. I would have voted lady fingers (kinda hate pears) but was happy to see pistachio paste which I WILL be making. Ok going back in. But the commercial every TWO MINUTES gets pretty old in an hour long video!
Both of them!!!
Gorgeous thumbnail...!!!
Please give some Eggless recipes for cakes and cookies
Hi Anna from australia
Salted caramel
What can we use for a substitute for light corn syrup
Sorry I missed the start didn’t know you were on 😥
What can I use for a substitute for light corn syrup it’s not available in Australia
hi anna Iove your recipes because are simple to do at home and tiramisù is one of my favourite dessert so what day will live streaming be?
I love to view your baking but I missed live show due to busy schedule.
Cinnamon
What school did you attend to get your degree as a pastry chef?
watching you from new zealand
What could I use instead of pistachios as I have a slight allergy to them
Hi 👋
I am IMRUL from Bangladesh 🇧🇩.
I am a big big fan of you. And you are my inspiration to open my cooking channel. I also think to make videos of your recipe in Bangla language. Please pray for me.
The Amoretti cookies you buy are TOO expensive! Need to know how to make them myself! Thank you!
Chocolate ganache
Salted butter caramel
Caramel
really enjoy oh yum on so many levels...how about an apron or t-shirt with logo.?
J'aimerai savoir si je peux faire de la crème caramel avec du lait végétal. Merci.
cool
Lemon
Yummy
Coconut in the crust and cinnamon in the custard?
💕💕💕
Coconut.
Hi Anna, love your show. I’ve tried many of your recipes. I would like more Gluten and dairy free recipes.
Thank you.
Zenny
Such fun. X
Seria bueno poner las cantidades y los ingredientes con subtitulos para quien no hablamos inglés seria más fácil seguir la receta.
How I make sambayon?
Gday!from Australia
I wanna meet Michael!!
coconut
Coconut plz
Cheesecake
Hello Anna Olson
Could you please give me the picture of the biscuits you said 🙏.
Cheese cake
You're really the best, Chef Anna! :-)
I noticed your kitchen aid mixer doesn't have a cord? Never saw that before -- battery powered?
chocolate
Anna, thanks for this recipe. I tried to follow the link to your Official Oh Yum Website, but my security software alerted that the page might contain software to steal passwords. I would really like to view the website, so could you have it checked and confirm is it safe? Thank you. X
Coconut
Oh we're ready let get cooking
Hey Anna like your video
Butter roasted
Por favor tradición español
Dollop
No!!!! The sabayon!!!!
look youmi
I love you
Pear
Lady finger
Bnuit mon amour