My husband can beg me to make this 3x a week, but as much as I love him, I’ll be damned if I make this more than a few times a year. If he likes it so much, he can learn to make it himself.
I don’t have the patience to watch the entire video so for sure I won’t be making this. I could make a pan of cinnamon rolls and two loaves of bread in less time than this.
Small tip for the egg custard is to mix the corn starch with a little bit of your milk before mixing it in with the eggs, this way your custard won’t be full of lumps as in the video. Make sure to mix the milk with corn starch very well so you remove all the lumps.
@@eoBetovas haha, I meant the milk you use in the recipe so the amounts are still correct, so you don’t need to use extra milk. Sorry if there was any confusion.
🧡 Thank you. This brought back very, very happy memories from my childhood. My Oma and her sisters would gather in her kitchen in the early morning. Together, the 3 of them would make this cake, Gingerbread, pretzels, cheese strudel, cherry strudel, apple strudel. Other things as well. All from scratch, with home grown or made ingredients. Every day of that week would be the 3 of them and me (taste testing "to make sure") together. Once the sweets were done, they moved on to pickling vegetables and preserving fruit. Of course, some seeds would be saved "for planting next year". I loved those times. Sitting in the cosy kitchen/dining room, listening to them chatter away, light-heartedly bicker about a wrongly timed step. Getting spoilt rotten with hot chocolate. Them teaching me all the time about food, cooking, the traditions of the family, that riches have nothing to do with money. I learnt to cook using all my senses with these 3 amazing, strong women (and a couple of other people). I miss them all dearly, but my grandparents most of all. Thank you, so very much, for bringing this memory out for me today. 🧡
I almost felt like I was sitting right next to you… waiting to taste test all the yummies. Wonderful memories you have, thanks for sharing. You made my day 🙂
@@mercurianmoonmystic2908 ☺ Thank you. I hope you felt like you'd been wrapped up in a big warm hug, filled with all the love in the world. That's how I felt at the time (and very special to be spoiled with so much love).
Me gusta este karpatka no veo nada complicado . todo se puede con Esbieta .Es una dulzura d mujer explicando .gracias Esbieta x enseñar sus recetas bendiciones
You bake this 3x a week? You’re a good wifey. I’ll let my husband watch this video 3x a week. That’s as good as it gets on this end. You’re talented. It looks delish
I'm French American. I'm not big on desserts, especially sugary, overly sweet desserts - but LOVE creamy custards, especially in combination with almonds, hazelnuts, etc. I can't wait to make this exquisite cake for Christmas. The butter and eggs do not scare me. My mother and grandmother were French Canadian. BOTH lived to be just shy of their 93rd birthdays. They used French butter, cream (NOT everyday), made beautiful fruit pies and pastries - but maybe just once a week. They were organic gardeners long before organic gardening was cool. We always had a beautiful salad "fresh picked from the garden" with my Memere's homemade French vinaigrette. We NEVER bought salad dressings. My mother's vinaigrette is the absolute best. I never tasted a vinaigrette even close to hers... until I visited Paris (it's the real thing). Their emphasis was quality and freshness. We ate three good meals a day, no snacking in between meals other than fresh fruit with a bit of cheese - also very French. That's why the French eat well but don't get fat. No junk food, no preservatives, no empty calories. I only use Normandy butter and am not skimpy with it. I am now 70 and the only health issues I have are osteoarthritis and mild asthma. My annual physicals are perfect, everything within normal range. My doctor told me to "keep doing what you're doing!" and enjoy all the eggs I want. He said that eggs are the perfect food and "the cholesterol thing" about eating too many eggs has been disproven in many studies and "way overblown." (He is not the only internist that has told me this over the years.) Maybe I'm just blessed with great genetics, but life is short and as long as I continue to enjoy good health I'm going to enjoy butter and eggs... and I'm sure going to enjoy this cake! 😋
do you think you could share your memere's vinaigrette recipe?? I think you are doing all of the right things with your health and have a great attitude- genetics likely a part too ; )
@@jennibee3842 Hi Jenni! I apologize for not responding earlier but I just saw your message. I don't know why I didn't get a notification. Here is my Memere's French vinaigrette recipe... 2 tblsp. red wine vinegar (my mom used Regina brand) 1/8 tsp. salt (she used Morton iodized salt) 1/2 tsp. DRY mustard 6 tblsp. olive oil (Mom only used Pompeiian brand. She liked its flavor, but use whatever cold pressed olive oil you like) Big pinch of ground black pepper 1-2 tblsp. minced tarragon. (You can substitute parsley or chives but my mom used fresh tarragon from our garden - the "most French" of herbs. 😉 It's actually my favorite herb.) Shake ingredients well in a Mason jar or cruet, then chill for at least 2 hrs. for the flavors to meld. Place salad greens in a large glass bowl and sprinkle the chilled vinaigrette over them. Lightly toss using 2 forks ensuring all greens are coated. I remember my mom would lightly sprinkle the vinaigrette over the salad, then lightly toss with two forks...then she would take a quick taste and add more salt and pepper as needed...then toss it again. 😂 So have a quick taste and add more salt and pepper to suit your taste. I also like to take half a fresh lemon and drizzle it over the salad greens just prior to serving. The lemon juice brightens the flavor. The French put lemon juice on virtually everything. I know this sounds weird, but the next time you make scrambled eggs sprinkle them with a bit of lemon juice just before eating them. It won't be lemony, it will just make the eggs taste better. A squeeze of lemon juice is also excellent on a freshly broiled steak. Bon appetit! 😍🇫🇷
Как-то готовила подобный рецепт, не хотелось возиться с эклерами и я решила, что так будет быстрей и проще ) Получилось и правда быстрей, и правда проще, но... у нас он не прижился. Слишком много крема и когда ешь ощущение, что в торте один крем. Может быть когда-нибудь я попробую снова его испечь, но крема возьму в 2 раза меньше.
This recipe looks very similar to cream puffs my grandmother used to make when she was younger (like 10 years ago, when she was 90). She just turned 100 in June, 2021. They were so good, but I never got the recipe and now she doesn’t remember exactly the measurements of everything. So, thank you very much for posting the recipe.
Oh, Lucky (BLESSED) Are you to still have her! My mom made cream puffs with this custard filing, except melted the butter into the custard as it was cooking, mixed with whipped cream after chilling, it was excellent! I love the idea of a cake so will make it Wednesday for our Thanksgiving table. I was blessed to have my grandmother to 6 months short of 100, my mama until 92 and her sister, my only remaining aunt soon to celebrate 99. God is Great!💞
I knew it was a standard cream puff but I always used it for stuffed chicken salad. This cream mix only has 1/2 tsp sugar, is that correct? Man that was a lot of work for the whole cake.
My husbands German mother made cakes like this, sometimes also with a chocolate layer on the vanilla layer. I'll make him one for Christmas. Thank you for this recipe.
Дорогие наши женщины это мы мужчины должны вам готовить этот торт. Мы вас любим .Без вас нам жизнь не прожить. Желаю вам счастья в каждом доме и неземной красоты.!!! Привет нашей прекрасной половине из Алматы!!!!
Pensei a mesma coisa kkkkkk mó trampo pra fazer 3x por semana fora os ingredientes caros Eu só faria se ele me pagasse e ainda comprasse os ingredientes e tmb só ficaria por conta disso pq haja processos
It's just a large cream puff. You can buy small, bite sized at stores. Cream puffs are relatively easy to make and you can fill them with whipped cream or pudding or even fold whipped cream into pudding. But, some may enjoy this more elaborate recipe, loving to make masterpieces from scratch. Depends on what you like to do in life. ❤️
This looks great and I would also try adding whipped cream to the custard instead of butter as well as just plain whipped cream between cake layers. A trifecta of flavors and yummy too :)
Laura, Exactly what I thought too. No butter but whipped cream mixing with the gustard. Have you or anyone else ever done that before? Wonder if this is a good match together..
Согласна с вами! Если честно,стараюсь такие обходить стороной. Зачем сюда зашла??? Назови просто и всё,а то НЕ УСПЕВАЮ ГОТОВИТЬ и всё такое. Поэтому подписана только на 2 кулинарных канала.
Verdade. Fazer três vezes por semana é um exagero. Uma vez no ano, já seria bem bom, mas é demasiado trabalhoso para fazer muitas vezes e nunca três vezes por semana. 😂😜😜
The original recipe is called Paris-Brest and it has some other thing inside like a home-made nougat and Italian meringue… anyway this cake looks great and and it’s much more simple to prepare. Congrats!
The real ‘Paris-Brest’ (name of the original cake) was created by a pâtissier named Durant. A family of pâtissiers 3or4th generation. The cream is much less as it is very rich and powdered caramelised almonds are added to the filing. How do I know? I was born in the same town called Maisons-Laffitte in the Yvelines. An excellent pâtissier well know in the region for their wonderful cakes.
Cake in grams and millimetres with conversion rates for different size tins ! You are the very first winner of my "Proper recipe" award. Brilliant. Thank you.
@@aaronvalzman А как же?...Мужик- на то он и мужик..а женщина- это другое созданье!Я вот со своим, прожила в браке- 42 года..трое детей выростили и 6 внуков..и знаю!,как и чем кормить мужчину!..Природа есть природа!..Нет,ну бывают отклонения в природе..когда мужик "не- то,не -се"..кушает эклеры вместо борща..и красит губы...вот это уже мрак,как вы говорите!
@@ВітаБабаян-г7з мужчина не едой определяется и даже не губами. не вам ли не знать в пишем возрасте, сколько «мужчин» соблюдали эти гендерно нормативные нормы, а со своими детьми и женщинами вели себя как скоты. выбивайте из головы совковую чушь. хотя, видимо, уже поздно
Ela tá tentando se livrar dele com essa quantidade de manteiga e ovos, em breve ele terá as artérias entupidas de tanto colesterol. Me embrulhou e estômago. 🤢🥺
Looks delicious and I got excited at first thinking oh here’s a quick dessert recipe I might make today... but the amount of butter and time this pastry cake requires... I’m gonna have to pass and save it for a special occasion. I’ll stick to some simple coffee cake I can whip up and bake within an hour 😊. This has to be shared with guests because I have poor self control and I don’t wanna have to go buy new pants before the year ends lol
This is a recipe you're going to want to practice first before planning on making it for guests. It's essentially just a giant cake version of a cream puff which are very very easy to screw up unless you've got a lot of practice making them. Recipes usually fail to give adequate direction on how to know you've got the consistency of your dough right and how long you need to cook it prior to piping into a shape.
I agree with you on making it for guests. While I love to bake, it’s just me and my hubby at home. I’d end up eating most of it. If this guy makes this cake 3x per week, I wonder how much weight they’ve all gained-unless they’re heavy into exercising. Oy! 😳
It looks delicious and when I read she does it 3 times a week for her husband, I thought it was quick and easy to make. But wow, it has too many steps for me. Nevertheless, I wish I could taste it.
Well TECHNICALLY it says her(?) “husband ASKS to cook it…” and those looked like a man’s hands preparing that soooo…. I’d say she allowed him to cook it! 👍🏼😃 Whatever the case, it looked so dang good I might even try to make this. But i really wanted to see some almond extract in there somewhere! Maybe in the dough? Would that mess this up?
if your husband eats this cake 3 times a week, it means that he will eat almost 1 kg of butter a week and will certainly have a heart attack due to too much cholesterol before Christmas
i don’t eat these types or any types of this much cake & had a heart attack.. just came back from hospital & I’m not fat either.. now run around the park for 2 hrs. everyday
😂😂😂🤣🤣🤣 he should concentrate more on other more healthier ways on “ how to lead a fun & healthy life “ by demanding it 7 times a wk. .. she’ll deliver.. she’s a good wife
This is a pastry, it's called "Paris-Brest" It was created by chef Louis Durand and named after (I believe but not absolutely sure) during a bicycle tournament in France cycled from Paris to Brest and back to Paris. It was created in the shape of bicycle wheel for this reason. It often has spun sugar laced back and forth across the center to represent the spokes of a bicycle wheel. It is a truly wonderful tasting pastry, and the crunch of the spun sugar spokes adds another dimension. 😋
@@NanaJelinic yes, it is similar to Paris-Brest but not the same. I love that cake and with the crème pâtissière and crème praliné that I get in Paris at La Patisserie des Rêves 🧡🧡🧡
For the heroine who bakes this 3 times a week - you deserve a medal - this is the most fiddly 'simple' cake I have ever watched - and so many eggs for one cake - good grief - my cholesterol would be screaming ! It looks absolutely scrumptious tho I must say - well done !
You'd need to have a lot of time and a lot of friends & family to make this cake once a week, never mind three times - it's big and time consuming! I've made it and it's delicious (I recommend drizzling melted chocolate over the top generously, as the perfect finishing touch - looks pretty and it's just like eating a chocolate eclair!)
Veronica. You are right but you have the choice.... it is possible use only "" crème pâtissiière" , the first one without butter, the second one is called in french "crème mousseline" with butter. This one is stronger for the building of the cake. " Crème pâtissière" is more tasty than "crème mousseline" . You understand why...because butter makes the taste lower. You can use also "crème chantilly" and not "crème mousseline" and "crème chantilly" is easy to do and yummy... Eggs are good for healthy but sugar is not healthy. Bien à vous, Véronica.
It's not a cake. It's french pastry. Called Paris brest. Made with choux pastry which is used to make profiteroles and eclairs. It's not really as simple as she is making it appear because the consistency of the pastry dough determines if your pastry is airy at all. 🤷♀️
I bet it's delicious! I don't like to cook or bake but love watching cooking channels. I also love to look at pictures and recipes in cookbooks. I've been told I'm weird.
Pedir ele pode pedir todo dia, se vai mesmo fazer são outros quinhentos. Que bolo trabalhoso, calórico e custoso hahahahaha mas parabéns, nota-se que vc tem mão boa, deve estar mara. Bj❤
@@cristinacervantes1612 I think she gets on with these cake 3 times a wk. ( there are other cakes she makes with same title) to avoid him asking her for other requests he has.. sometimes you’d rather bake
Tell your husband that if he loves it so much, you’ll teach him how to make it😂 It’s a lot of work but it looks delicious! Will definitely give it a go. Thanks for your video 👍🏴🇬🇧
I think you are cooking Roscón de Reyes with cream. Its a typical cake in Spain we eat the night of 5th January or 6th morning for breakfast with a cup of hot chocolate to celebrate the 3 Wise Kings🥰
Omg!!! This cake , or pastry I would prefer it called, looks amazing!! The only thing I feel like it's missing is fresh fruit! 🍓 I'm sure it tastes as amazing as it looks! 👀 The piping work is what really makes it though!! 💯 Excellent work!! 😍 😮 is this you too??!!
Вкусно, даже очень. У нас в Украине подобный торт называется"Карпатка", я его пекла на праздники. В Польше он тоже очень популярный. Спасибо за Ваш труд, очень красиво🇺🇦🥞🍇
this looks amazing...... i have one question though - with the instruction regarding the sugar is it 150g of Vanilla Sugar and 150g or regular sugar or is it one or the other? ( sorry i'm a total novice)
Europeans create wonderful baking 👍 This looks delicious! 😘💖 Yes, I know that people in many countries around the world create awesome desserts as well.
Замечательная классика - она беспроигрышна! Только хорошо бы в рецепте разделить ингредиенты :что относится к тесту, а что к крему, а то все в кашу сваленто.
😃Merci Marcel, j'ai cru que j'étais la seule personne à savoir que la véritable recette du Paris Brest c'est une crème praliné !!! Merci de le rappeler 🙃
Bom dia! Que bolo maravilhoso, deve ficar uma delícia! Parabéns, ficou muito lindo? Deve ser bem leve essa massa e com esse creme, huuummm que delícia! Obrigada por nos ensinar esse bolo do marido, abraços!
@@Алена1977 Почему у вас не застыл? Его крахмал сгущает ложки 3 столовых на литр хололного молока кладите, перемешайте и только потом на маленький огонь постоянно помешивая. А так всё как и в видео яйца взбить с сахаром, крахмалом и потом холодное молоко добавлять. Все время во время варки венчиком помешивать чтоб не пригорел и варить 2-3 мин пока не загустее, оставить остывать и масло сначала взбить до белого цвета и понемногу соединять с остывшим кремом. Масла гр 150-200.
Have to agree, lol! It does look really good but I don't think I would even have the know how to do each of the steps. But I would be pretty ticked off with myself if it didn't come out right. So, like you, I'll just go to the bakery. 😄😄💕
Nothing better than homemade food! Baking is so therapeutic and,the end result is so satisfying when you can proudly say “I made that!” At least you know exactly what goes into it,no preservatives etc 🤷🏻♀️
@@thdoggo1 .. I was listening to a cardiologist’s lecture & he said when he was doing his DM exams.. he read a very eye opening comment by a professional who’d quoted “ from cradle to grave “…that a baby has 30 cholesterol in its arteries as it’s born & all our lives it grows & 3 arteries to the heart are at risk from then on depending on our diet..& us doctors can’t control it with medication unless something like what happened to me … happens.. excruciating pain in the left arm then in the chest.. angina
@@spicyhoneymoon32 the title is a clickbate one that gives her 2 million views in 2 days so all her cakes have “ my husband make me cook this cake 3 times a wk. “
I love this, thank you for giving the measurements so us older generation can understand ❤️. People stop thinking about us when giving out recipes. BUT YOU DID NOT👍 ILOVE YOU FOR THAT. GONNA MAKE THIS DESERT FOR DINNER FRIDAY,WITCH IS TOMORROW HERE IN BALTIMORE MD.💯💯💯💯💯🤲🙏
It's been a long time since I've seen a cake like this. I was stationed in Germany and anytime I'd visit the bakeries, I'd get a slice of it. I remember it being called something like "Beesting cake or Beirsting". I know the name is a bit off but it was my favorite treat. Thank you for the memories!
Magnifique recette relativement simple...Merci pour le tableau de correspondance de la taille avec les quantités d'ingrédients !!! On ne trouve jamais cela habituellement dans les recettes. Traditionnellement dans le Paris-Brest , la crème au beurre est aromatisée (et colorée) avec du Praliné et perso j'y rajoute du pralin pour le petit coté croquant. Encore merci .Pour mon prochain Paris-Brest je suivrai votre recette + le praliné.
My husband can beg me to make this 3x a week, but as much as I love him, I’ll be damned if I make this more than a few times a year. If he likes it so much, he can learn to make it himself.
She had same title for her other cakes2 million views in2 days , money making lying title
@@0010-n8q Maybe her husband is already overweight!
If anyone eat this more than a few times a year they having a heart attack
Omg, this is hysterical. I needed this laugh
I don’t have the patience to watch the entire video so for sure I won’t be making this. I could make a pan of cinnamon rolls and two loaves of bread in less time than this.
Small tip for the egg custard is to mix the corn starch with a little bit of your milk before mixing it in with the eggs, this way your custard won’t be full of lumps as in the video. Make sure to mix the milk with corn starch very well so you remove all the lumps.
Thanks for the tip! It looked off putting in the video with so many lumps, i think this will make it better.
"a little bit of your milk" bro? 🤨
@@eoBetovas haha, I meant the milk you use in the recipe so the amounts are still correct, so you don’t need to use extra milk. Sorry if there was any confusion.
@s c only those, who want to get confused, can misunderstand your comment 😉😄
I didn't see any lumps.
🧡 Thank you. This brought back very, very happy memories from my childhood. My Oma and her sisters would gather in her kitchen in the early morning. Together, the 3 of them would make this cake, Gingerbread, pretzels, cheese strudel, cherry strudel, apple strudel. Other things as well. All from scratch, with home grown or made ingredients. Every day of that week would be the 3 of them and me (taste testing "to make sure") together. Once the sweets were done, they moved on to pickling vegetables and preserving fruit. Of course, some seeds would be saved "for planting next year". I loved those times. Sitting in the cosy kitchen/dining room, listening to them chatter away, light-heartedly bicker about a wrongly timed step. Getting spoilt rotten with hot chocolate. Them teaching me all the time about food, cooking, the traditions of the family, that riches have nothing to do with money. I learnt to cook using all my senses with these 3 amazing, strong women (and a couple of other people). I miss them all dearly, but my grandparents most of all.
Thank you, so very much, for bringing this memory out for me today. 🧡
I almost felt like I was sitting right next to you… waiting to taste test all the yummies.
Wonderful memories you have, thanks for sharing. You made my day 🙂
I felt so cozy reading this ☺️
@@ginaq5011 ☺ Thank you, Gina. didn't expect anyone would read it. Those memories are some of my most precious.
@@mercurianmoonmystic2908 ☺ Thank you. I hope you felt like you'd been wrapped up in a big warm hug, filled with all the love in the world. That's how I felt at the time (and very special to be spoiled with so much love).
Wow
Me gusta este karpatka no veo nada complicado . todo se puede con Esbieta .Es una dulzura d mujer explicando .gracias Esbieta x enseñar sus recetas bendiciones
❤❤❤❤❤
Desde Ecuador ❤
You bake this 3x a week? You’re a good wifey. I’ll let my husband watch this video 3x a week. That’s as good as it gets on this end. You’re talented. It looks delish
No, he asks to make it 3x's a week.
😂😂😂 good one. just like me, he will get full just by watching it lol 😂
🤣 Literally laughing out loud over here! Thank you for that. I needed it!
I want a divorce.
This is what I'll list under cause
@@TanyaJoyce laughing is good for the soul. Happy thanksgiving 🦃
I'm French American. I'm not big on desserts, especially sugary, overly sweet desserts - but LOVE creamy custards, especially in combination with almonds, hazelnuts, etc. I can't wait to make this exquisite cake for Christmas. The butter and eggs do not scare me. My mother and grandmother were French Canadian. BOTH lived to be just shy of their 93rd birthdays. They used French butter, cream (NOT everyday), made beautiful fruit pies and pastries - but maybe just once a week. They were organic gardeners long before organic gardening was cool. We always had a beautiful salad "fresh picked from the garden" with my Memere's homemade French vinaigrette. We NEVER bought salad dressings. My mother's vinaigrette is the absolute best. I never tasted a vinaigrette even close to hers... until I visited Paris (it's the real thing). Their emphasis was quality and freshness. We ate three good meals a day, no snacking in between meals other than fresh fruit with a bit of cheese - also very French. That's why the French eat well but don't get fat. No junk food, no preservatives, no empty calories. I only use Normandy butter and am not skimpy with it. I am now 70 and the only health issues I have are osteoarthritis and mild asthma. My annual physicals are perfect, everything within normal range. My doctor told me to "keep doing what you're doing!" and enjoy all the eggs I want. He said that eggs are the perfect food and "the cholesterol thing" about eating too many eggs has been disproven in many studies and "way overblown." (He is not the only internist that has told me this over the years.) Maybe I'm just blessed with great genetics, but life is short and as long as I continue to enjoy good health I'm going to enjoy butter and eggs... and I'm sure going to enjoy this cake! 😋
do you think you could share your memere's vinaigrette recipe?? I think you are doing all of the right things with your health and have a great attitude- genetics likely a part too ; )
0
@@jennibee3842 Hi Jenni! I apologize for not responding earlier but I just saw your message. I don't know why I didn't get a notification. Here is my Memere's French vinaigrette recipe...
2 tblsp. red wine vinegar (my mom used Regina brand)
1/8 tsp. salt (she used Morton iodized salt)
1/2 tsp. DRY mustard
6 tblsp. olive oil (Mom only used Pompeiian brand. She liked its flavor, but use whatever cold pressed olive oil you like)
Big pinch of ground black pepper
1-2 tblsp. minced tarragon. (You can substitute parsley or chives but my mom used fresh tarragon from our garden - the "most French" of herbs. 😉 It's actually my favorite herb.)
Shake ingredients well in a Mason jar or cruet, then chill for at least 2 hrs. for the flavors to meld.
Place salad greens in a large glass bowl and sprinkle the chilled vinaigrette over them. Lightly toss using 2 forks ensuring all greens are coated. I remember my mom would lightly sprinkle the vinaigrette over the salad, then lightly toss with two forks...then she would take a quick taste and add more salt and pepper as needed...then toss it again. 😂
So have a quick taste and add more salt and pepper to suit your taste. I also like to take half a fresh lemon and drizzle it over the salad greens just prior to serving. The lemon juice brightens the flavor. The French put lemon juice on virtually everything. I know this sounds weird, but the next time you make scrambled eggs sprinkle them with a bit of lemon juice just before eating them. It won't be lemony, it will just make the eggs taste better. A squeeze of lemon juice is also excellent on a freshly broiled steak.
Bon appetit! 😍🇫🇷
@@tiamia7139 thank you so much that is the sweetest that you answered! I love tarragon too. This will be wonderful. Merci beaucoup. Much love jenni
@@jennibee3842 You are very welcome. 😘
Как-то готовила подобный рецепт, не хотелось возиться с эклерами и я решила, что так будет быстрей и проще ) Получилось и правда быстрей, и правда проще, но... у нас он не прижился. Слишком много крема и когда ешь ощущение, что в торте один крем. Может быть когда-нибудь я попробую снова его испечь, но крема возьму в 2 раза меньше.
Я делала несколько заварных коржей и в кремовую прослойку добавляла фрукты, получается очень вкусно
Или ягоды ещё можно. Я делала с вишней
Hrvatska zemlja sviđa mise recept
The best version is the classic one, with hazelnut praline cream filling - natural hazelnuts, not nutella.
это обычная польская карпатка на другой манер))) да и очень много крема)) иногда очень даже неплохо идет с чайком
Классно получилось! Люблю когда много крема, хороший рецепт. 👍🌹🌹
Похоже на Карпатку
This recipe looks very similar to cream puffs my grandmother used to make when she was younger (like 10 years ago, when she was 90). She just turned 100 in June, 2021. They were so good, but I never got the recipe and now she doesn’t remember exactly the measurements of everything. So, thank you very much for posting the recipe.
Oh, Lucky (BLESSED) Are you to still have her! My mom made cream puffs with this custard filing, except melted the butter into the custard as it was cooking, mixed with whipped cream after chilling, it was excellent! I love the idea of a cake so will make it Wednesday for our Thanksgiving table. I was blessed to have my grandmother to 6 months short of 100, my mama until 92 and her sister, my only remaining aunt soon to celebrate 99. God is Great!💞
Yes it’s same as cream puff ! This is known as paris brest in France.
I knew it was a standard cream puff but I always used it for stuffed chicken salad. This cream mix only has 1/2 tsp
sugar, is that correct? Man that was a lot of work for the whole cake.
My husbands German mother made cakes like this, sometimes also with a chocolate layer on the vanilla layer. I'll make him one for Christmas. Thank you for this recipe.
Дорогие наши женщины это мы мужчины должны вам готовить этот торт. Мы вас любим .Без вас нам жизнь не прожить. Желаю вам счастья в каждом доме и неземной красоты.!!! Привет нашей прекрасной половине из Алматы!!!!
Молодец
Magyarországról nézlek!! Nagyon finomat készítettél!! És nagyon szépet!! Köszönjük a fáradozásodat!!♥️🥰👍👍👍👍👍👍👍🍀🍀🍀🍀
Aproveita e ensina pro marido a receita , pra ele mesmo fazer! Ótima receita! Parabéns!
Sim.
Amei a ideia kkk
Pensei a mesma coisa kkkkkk mó trampo pra fazer 3x por semana fora os ingredientes caros
Eu só faria se ele me pagasse e ainda comprasse os ingredientes e tmb só ficaria por conta disso pq haja processos
It's just a large cream puff. You can buy small, bite sized at stores. Cream puffs are relatively easy to make and you can fill them with whipped cream or pudding or even fold whipped cream into pudding. But, some may enjoy this more elaborate recipe, loving to make masterpieces from scratch. Depends on what you like to do in life. ❤️
Kkkkkkkkk
This looks great and I would also try adding whipped cream to the custard instead of butter as well as just plain whipped cream between cake layers. A trifecta of flavors and yummy too :)
Fresh berries would be nice to or spiced peach slices.
It's buttercream, so no to the whipped cream :)
@@dragonangel20111 I love really good buttercream and that looked perfect to me... I think I am drooling lol
Laura, Exactly what I thought too. No butter but whipped cream mixing with the gustard. Have you or anyone else ever done that before? Wonder if this is a good match together..
@@dragonangel20111 It looks delicious!! But its a lot of fat too..🥲
Потрясающий огромный эклер- кольцо...😍 Только вот мой муж три раза в неделю просит только пиво....🤗
Нормальный муж. Хотя бы просит и хотя бы 3 раза в неделю!)
Молодец, не напрягает вас.
Silly title from the 19th century. If my husband asked me to repeat cooking ANYTHING 3 times a week, I'd give him the recipe! How monotonous!
It was gorgeous , I didn't have a look in as he's got a sweet tooth !!!
Este pastel es mi preferido😊de los mejores🎉muchas graciaas por todo ❤ 😊😊
Все заголовки для хайпа: ошеломительный,восхитительный, вы будете в восторге, просит каждый день,готовлю каждый день ... под каждым видео
Согласна с вами! Если честно,стараюсь такие обходить стороной. Зачем сюда зашла??? Назови просто и всё,а то НЕ УСПЕВАЮ ГОТОВИТЬ и всё такое. Поэтому подписана только на 2 кулинарных канала.
@@katyket8114 а комменты здесь строчите из-за собственной злости. Угу.
Завидуешь - завидуй молча.
@@angelpomsty Завидую кому????? Писала не вам,так что сама завидуй молча.
@@katyket8114 😆😆😆задело? Правильно, значит попала в самую точку.
@@katyket8114 💐
Il be making this before Christmas when my daughters back from uni. Looks amazing
Bolo trabalhosissimo! Se meu marido me mandassem fazer 3 vezes por semana eu dava queixa dele por me escravizar!
Kkkkkk...vdd
Kkk. Ri alto
Tá louco 😛
Verdade. Fazer três vezes por semana é um exagero. Uma vez no ano, já seria bem bom, mas é demasiado trabalhoso para fazer muitas vezes e nunca três vezes por semana. 😂😜😜
Kkkkkkkkkk
Я из Таджикистана. Очень вкусный и красивый тортик. Спасибо большое за Ваш труд. 🤗👍💐🌺🌹🌷
The original recipe is called Paris-Brest and it has some other thing inside like a home-made nougat and Italian meringue… anyway this cake looks great and and it’s much more simple to prepare. Congrats!
Thé traditionnel one is with praliné nuts no nougat .
I think this is Mix between the German cakes Bienenstich and Paris-Brest
Se fosse pra fazer uma vez por mês era trabalhoso, imagina 3 vezes por semana! Nunca na galáxia
Vdd kkkkkk
Haha
Isso q pensei! 😂
He can ask. That doesn’t mean GETTING IT! Lol!!!
Ana Jaqueline,deve ficar delicioso e fica lindo para servir,ainda mais no Natal:mas realmente é muito trabalhoso.
The real ‘Paris-Brest’ (name of the original cake) was created by a pâtissier named Durant. A family of pâtissiers 3or4th generation. The cream is much less as it is very rich and powdered caramelised almonds are added to the filing. How do I know? I was born in the same town called Maisons-Laffitte in the Yvelines. An excellent pâtissier well know in the region for their wonderful cakes.
French pastry is the best. 👍
l Think.
La cité du cheval et tout 😂
Очень вкусный торт,я думаю
Il est tres bon
This is very close to eclairs
Qué maravilla! Se enfría a temperatura ambiente o nevera? Gracias
this is NOT a kind of simple cake for husband.....this is ART!
Maybe make once a year
Yoongi
exactly !!!!! lol...
It’s not even a cake it’s French pastry Paris Brest
This is a heart attack or stroke eating it 3X a week.
Умничка!! Спасибо за рецепт и ваш труд. Всё очень красиво, а то что вкусно и так понятно. Все подробно написала, как готовить. Молодец 🤗🤗🤗🤗👍👍👍👍🖐️🖐️🖐️
Q
1+
@@ludmilasimovicova9911pp
я вот только не поняла: она из теста еще такие пупочки выдавливала, в конце не увидела, где они и для чего?
She says her husband “asks 3x’s a week” she never said she makes it 3 x’s a week!😂🤣😂
😂😂
And I think she intentionally worded like that to make people think she actually makes it 3x a week! Lol
🤣
It's true!
@Abou marketing strategy.. 🤔
Che meraviglia, molto buona sicuramente, provero' a farla grazie per la ricetta, bravissima👏👏👍🥰🥰😘😘
Hello)
Cake in grams and millimetres with conversion rates for different size tins ! You are the very first winner of my "Proper recipe" award. Brilliant. Thank you.
This is basically a Paris Brest without the praliné in the cream.. adding praliné to the cream makes it so so much better
I agree... hazelnut praline or almond praline.
❤
yep!
Do you have the recipe ?😍
j
Расскажите ещё про мужа! Так интересно, что ещё он просит делать? Подробности в студию!!!
Looks delicious, but what do you do with the small pastry bits cooked with the larger ring? Just eat them separately?
Fazer este bolo três vezes na semana para o marido ,o marido tem que ser o Marido do Século. Eita bolo trabalhoso!
Tem razão! 😂
Tbm achei
Exatamente o que eu pensei. Nem pro meu filho faria e como gasta manteiga.
🤣🤣🤣🤣🤣🤣🤣
Concordo com vc kkk
Короче большой эклер🤔по мне так эклеры удобнее из-за порционности-их резать не надо🤗
Sicuramente buonissima però troppo carica di grassi e uova!
Very inventive and nice presentation, but I highly doubt anyone would make this three times a week. That's a lot of work.
I couldn’t do it once a month lol
My thoughts exactly. 😂
Poco saludable sería comerla 3 veces por semana.
She said her husband asks her to make it 3 times a week. She never said that she actually did it 😆
@@itzbub417 😂
Хотелось бы посмотреть на мужа, который ест это три раза в неделю 😁
Лучше не смотреть, а то есть не будешь дня три
Что за мужик такой..что питается одними тортиками???🤣Мясо- должен кушать МУЖИК!!!..если он не баба...
@@ВітаБабаян-г7з отвратительная мизогиничка. Даже еду по полу поделили, какой же мрак
@@aaronvalzman А как же?...Мужик- на то он и мужик..а женщина- это другое созданье!Я вот со своим, прожила в браке- 42 года..трое детей выростили и 6 внуков..и знаю!,как и чем кормить мужчину!..Природа есть природа!..Нет,ну бывают отклонения в природе..когда мужик "не- то,не -се"..кушает эклеры вместо борща..и красит губы...вот это уже мрак,как вы говорите!
@@ВітаБабаян-г7з мужчина не едой определяется и даже не губами. не вам ли не знать в пишем возрасте, сколько «мужчин» соблюдали эти гендерно нормативные нормы, а со своими детьми и женщинами вели себя как скоты. выбивайте из головы совковую чушь. хотя, видимо, уже поздно
Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
If my husband asks to cook this 3 times a week
I say, LET HIM!!! 😃👍
LOL best comment
Se meu marido me pedisse pra fazer esse bolo 3 x por semana, mandaria esse vídeo pra ele aprender a fazer sozinho. 😉
And then make a cardiologist's appointment for him!
ahahaha...funny jokes 😆
Ela tá tentando se livrar dele com essa quantidade de manteiga e ovos, em breve ele terá as artérias entupidas de tanto colesterol. Me embrulhou e estômago. 🤢🥺
Kkkkkkkk
Eu tbm...kkkkk
Wow.. Es ist wirklich schön, es sieht lecker aus und die Methode ist einfach.. 😋😍👍Also ich möchte es versuchen..
Looks delicious and I got excited at first thinking oh here’s a quick dessert recipe I might make today... but the amount of butter and time this pastry cake requires... I’m gonna have to pass and save it for a special occasion. I’ll stick to some simple coffee cake I can whip up and bake within an hour 😊. This has to be shared with guests because I have poor self control and I don’t wanna have to go buy new pants before the year ends lol
Amen I agree
Tooooo much butter bad for heart
This is a recipe you're going to want to practice first before planning on making it for guests. It's essentially just a giant cake version of a cream puff which are very very easy to screw up unless you've got a lot of practice making them. Recipes usually fail to give adequate direction on how to know you've got the consistency of your dough right and how long you need to cook it prior to piping into a shape.
It's well worth the effort and gorgeous . Just don't rush it , a perfect treat !!!
I agree with you on making it for guests. While I love to bake, it’s just me and my hubby at home. I’d end up eating most of it. If this guy makes this cake 3x per week, I wonder how much weight they’ve all gained-unless they’re heavy into exercising. Oy! 😳
It looks delicious and when I read she does it 3 times a week for her husband, I thought it was quick and easy to make. But wow, it has too many steps for me. Nevertheless, I wish I could taste it.
Well TECHNICALLY it says her(?) “husband ASKS to cook it…” and those looked like a man’s hands preparing that soooo…. I’d say she allowed him to cook it! 👍🏼😃 Whatever the case, it looked so dang good I might even try to make this. But i really wanted to see some almond extract in there somewhere! Maybe in the dough? Would that mess this up?
if your husband eats this cake 3 times a week, it means that he will eat almost 1 kg of butter a week and will certainly have a heart attack due to too much cholesterol before Christmas
🤣
i don’t eat these types or any types of this much cake & had a heart attack.. just came back from hospital & I’m not fat either.. now run around the park for 2 hrs. everyday
@@0010-n8q luck is blind, bad luck sees very well
All her recipes she says, “My husbands asks me to do this 2 or 3 times a wee”. As if all he does is just eat😀
Her husband should also stop asking her to make it 3 times a week and make it 7 days a week 😁
Danke dir!!! Ich muss in ein paar Wochen Paris Brest backen - nun glaube ich schaffe ich es! ♥
Господи, спасибо что не три раза в день! ))) удивили эклерами
Слипнется у мужа 😜🤣😅😂👍 эклер ☕️
такая же мысль возникла в голове как только прочитала название ролика))))
😂😂😂
А он у вас весь торт съедает? Зачем влезли мимо идите если плохой торт то !
@@lisakaganska4490 зачем влезла? Если не нравится комментарий иди мимо.
👍
Three times a week with that much work you should tell him make his own cake
Definitely watch how fast he makes it once a year 😆😂
I also think 3 times a week you'll end up with diabetes and gout!
😂😂😂🤣🤣🤣 he should concentrate more on other more healthier ways on “ how to lead a fun & healthy life “ by demanding it 7 times a wk. .. she’ll deliver.. she’s a good wife
@@tofu247 she’s got more cake recipes out with same titles
@@tofu247 I was taken aback with these titles for all these different cakes
Exactly! 😂
Sehr schönes Video, kann ich mal probieren, das war schön gezeigt, vielen Dank😘
Рецепт хороший,возьму на заметку.Благодарю!
Интересная форма для нашего пирога "Карпатка"👍 Спасибо за идею!🤗🌹
Non è la torta polaka ''Karpatka'', è la famosa torta francese ''Paris Brest''
Это французский знаменитый Пари-Брест
Внизу написано специально,что это знаменитый парижский торт
А я тоже подумала, что это торт "Карпатка". Чем французский Пари отличается пока не поняла...
Карпатка и есть, хоть парижским тортом обзови, хоть ньюйоркским, а все равно на выходе Карпатка получилась
This is a pastry, it's called "Paris-Brest"
It was created by chef Louis Durand and named after (I believe but not absolutely sure)
during a bicycle tournament in France cycled from Paris to Brest and back to Paris. It was created in the shape of bicycle wheel for this reason. It often has spun sugar laced back and forth across the center to represent the spokes of a bicycle wheel. It is a truly wonderful tasting pastry, and the crunch of the spun sugar spokes adds another dimension. 😋
Paris Brest est fait avec un melange de creme patissiere et creme praline 😉
@@NanaJelinic yes, it is similar to Paris-Brest but not the same. I love that cake and with the crème pâtissière and crème praliné that I get in Paris at La Patisserie des Rêves 🧡🧡🧡
EU GOSTO DE RECEITAS PRÁTICAS, MUITO TRABALHO ESSE BOLO KKKK
@@anne-gretalorentzen1891 it is paris breast recipie man......read the subtitles at 7:52
That s right .
Muy buena receta, tiene que estar delicioso, tengo una duda, no lleva levadura?.
For the heroine who bakes this 3 times a week - you deserve a medal - this is the most fiddly 'simple' cake I have ever watched - and so many eggs for one cake - good grief - my cholesterol would be screaming ! It looks absolutely scrumptious tho I must say - well done !
When the doctor says I need to eat more protein! hehehe
Full of fat, eggs, butter, yes hospital here I come, thank you looks delicious but no thanks
You'd need to have a lot of time and a lot of friends & family to make this cake once a week, never mind three times - it's big and time consuming!
I've made it and it's delicious (I recommend drizzling melted chocolate over the top generously, as the perfect finishing touch - looks pretty and it's just like eating a chocolate eclair!)
Veronica. You are right but you have the choice.... it is possible use only "" crème pâtissiière" , the first one without butter, the second one is called in french "crème mousseline" with butter. This one is stronger for the building of the cake. " Crème pâtissière" is more tasty than "crème mousseline" . You understand why...because butter makes the taste lower. You can use also "crème chantilly" and not "crème mousseline" and "crème chantilly" is easy to do and yummy... Eggs are good for healthy but sugar is not healthy. Bien à vous, Véronica.
I dont have the patience
It's not a cake. It's french pastry. Called Paris brest. Made with choux pastry which is used to make profiteroles and eclairs. It's not really as simple as she is making it appear because the consistency of the pastry dough determines if your pastry is airy at all. 🤷♀️
Same I said it's resembled at " patte à choux " French bakes
Et le Paris-Brest c'est avec de la crème pralinée !
I bet it's delicious! I don't like to cook or bake but love watching cooking channels. I also love to look at pictures and recipes in cookbooks. I've been told I'm weird.
Благодарю вас за такой красивый тортик! И скажите пожалуйста, ваш муж ещё в двери пролазит от такой вкуснотищи?! 😃😍
😀😭😅😂🤣
Спасибо!!!! Очень понравилось, обязательно сделаю. Спасибо. Здоровья, успехов!!!!!
Boa tarde ficou lindo , parabéns e obrigado por compartilhar seus conhecimentos, estou aprendendo sempre, Deus faça feliz hoje e sempre, abraço.
Здравствуйте, красивый пирог получился, я так же делаю эклеры, а этот вариант тоже хорош , спасибо.
Здравствуйте, у меня получилось жидккое тесто
@@nataliyazimmermann2497 , меньше яиц кладите.
I made it this morning. It's in the fridge chilling! Thank you for an easy recipe ❤
Can it be made night before? Thanks
Pedir ele pode pedir todo dia, se vai mesmo fazer são outros quinhentos. Que bolo trabalhoso, calórico e custoso hahahahaha mas parabéns, nota-se que vc tem mão boa, deve estar mara. Bj❤
3 times a week!!! I pray for your husband's health 🙏🏼
I pray for the wife 🙄
Lol he asks her it is never said that she actually pays attention to him
@@cristinacervantes1612 🤣😅
Maybe it is a plot to get rid of him while wifey opts for a crisp salad without any dressing 😂 bye bye hubby 😁
@@cristinacervantes1612 I think she gets on with these cake 3 times a wk. ( there are other cakes she makes with same title) to avoid him asking her for other requests he has.. sometimes you’d rather bake
Tell your husband that if he loves it so much, you’ll teach him how to make it😂
It’s a lot of work but it looks delicious! Will definitely give it a go. Thanks for your video 👍🏴🇬🇧
Just make quick cream puffs and slap that same filling in it without the last beaten butter step! Geesh, how many bowls and hours dies this cake take.
True, every third recipe as caption , my husband ask ..... blah blah..., so teach him
He can watch this video as well hahahahah
Muito trabalhoso
3 times a week is killing him. Looks good though lol
Un dolce veramente buonissimo anzi super buono grazie d'averlo condiviso con noi👍👍😋😋🥰🥰
I think you are cooking Roscón de Reyes with cream. Its a typical cake in Spain we eat the night of 5th January or 6th morning for breakfast with a cup of hot chocolate to celebrate the 3 Wise Kings🥰
Масло масленое. У мужа лицо не треснет, три раза в неделю такой торт просить готовить 🤣
Это точно) че за муж такой там, что только чести
Столько*
@@liliregg795 hi4
Радуйтесь)), 3 раза баранью ногу, лучше?😅💥
Это очень вкусный торт,работы с ним на 2 часа.Я много раз делала такой торт.
Це просто витвір мистецтва! Дякую 😊
А вы уверены,что у вас один муж? Съедать столько сладостей,которые он просит каждый день, одному не реально😂
А где сказано , что это ЕЁ муж 😊 ?
@@ларисам-ь3м в названии ролика. В каждом третьем видео,кстати😉
Мужу любви точно не хватает, если просит сладкого и мучного...
@@nnamoon1757 о как , а в этом просто «муж» , ничего так маркетинг , пожалуй исключу это канал из рекомендуемых . Спасибо за информвцию .
@@ларисам-ь3м ну вы подписываетесь из за названия,? я интересных блюд
Как там муж? Переживаем всей семьёй 😁
От такого тортика с нашим маслом,еще и 3 раза в неделю....
@@ОльгаПетровна-г2в Не знаю,как с Вашим,а с нашим белорусским - все отлично!
Круто! А муж в дверные проемы влазит?))
Omg!!! This cake , or pastry I would prefer it called, looks amazing!! The only thing I feel like it's missing is fresh fruit! 🍓 I'm sure it tastes as amazing as it looks! 👀 The piping work is what really makes it though!! 💯 Excellent work!! 😍
😮 is this you too??!!
I wish my husband would cook amazing desserts like this!
@@Private011 No, she said, "My husband asks to cook this cake 3 times a week!"
Вкусно, даже очень. У нас в Украине подобный торт называется"Карпатка", я его пекла на праздники. В Польше он тоже очень популярный. Спасибо за Ваш труд, очень красиво🇺🇦🥞🍇
По рецептуре действительно Карпатка получается, только форма другая и добавляются миндальные хлопья.
Выглядит очень вкусно)! Спасибо за рецепт
Употребление в пищу бобовых является "самым важным предиктором выживаемости у людей старшего возраста"‹‹46›› по всему миру.
Sieht sehr gut aus 👍 und schmeckt auch bestimmt sehr gut 🌟🌟🌟🌟🌟
Ellerine sağlık nefis görünüyor rabbim ağız tadıyla yemeği nasip etsin inşallah 🤗
Excellent! Now try variations on the filling - try with added ground hazelnuts, or coffee, or both!
Leva a semana inteira para fazer três bolos desses. Muitos ingredientes, muita manteiga e muito nhem nhem nhem até ficar pronto.
Kkkk Né isso
Misericórdia 😭 Deus me livre de todo m sofrimento desses...kkkk
this looks amazing...... i have one question though - with the instruction regarding the sugar is it 150g of Vanilla Sugar and 150g or regular sugar or is it one or the other? ( sorry i'm a total novice)
Умница!!! Сколько смотрю, ВЫ лучше всех показываете!!! 🌹🌹🌹👍
Europeans create wonderful baking 👍 This looks delicious! 😘💖
Yes, I know that people in many countries around the world create awesome desserts as well.
This looks so good! Add some caramel drizzled on top & my boyfriend would go to town on this too!
Ruke vam se pozlatile.Divno kuhate.Sretno i dalje od❤
Замечательная классика - она беспроигрышна!
Только хорошо бы в рецепте разделить ингредиенты :что относится к тесту, а что к крему, а то все в кашу сваленто.
Fiquei curiosa de como ia terminar a massa deste bolo. Massa super diferente, ficou lindo o bolo e deve ser gostoso.
Wow,I felt my cholesterol go up just watching this.Should be called heart attack cake LOL!😁
Looks so delicious 😋. A perfect Christmas Cake to serve ‼️‼️😋😋😋🎄🎄🎄
Uhm....can you not wait for Christmas...I want my piece now...please. 😋
Tiny bit of red and green sugar on top? Or all white snow?
To have the authentic parisian "Paris-Brest", you should add "praliné " to the filling (it is roasted hazelnuts mixed with sugar and thinly grinded).
😃Merci Marcel, j'ai cru que j'étais la seule personne à savoir que la véritable recette du Paris Brest c'est une crème praliné !!! Merci de le rappeler 🙃
Bom dia!
Que bolo maravilhoso, deve ficar uma delícia!
Parabéns, ficou muito lindo? Deve ser bem leve essa massa e com esse creme, huuummm que delícia!
Obrigada por nos ensinar esse bolo do marido, abraços!
É massa de profiteroles, como ela disse.
Kolendry
Не спорю,что вкусный,но очень дорогой.
Looks like a perfect Holiday dessert, thanks so much for posting this amazing recipe!❤
Благодарю за рецепт.на вид очень вкусно получается . Попробую приготовить. ☺🖒
У меня не получилось...
☺👍
Svaka cast...prelepo i.preeeukusno.ali ja ovo ne mogu zapamtiti .a ni napraviti.uffffff😍🎶🎵🎶🎵🎶🎵🎶🎵🎶🎶🎵🎶
Тортик шикарный!👍🎂😋💖
Выглядит красиво и я повелась. Крем не загустел, поэтому его пришлось переделать на другой. Готовить больше не буду!
@@Алена1977 Почему у вас не застыл? Его крахмал сгущает ложки 3 столовых на литр хололного молока кладите, перемешайте и только потом на маленький огонь постоянно помешивая. А так всё как и в видео яйца взбить с сахаром, крахмалом и потом холодное молоко добавлять. Все время во время варки венчиком помешивать чтоб не пригорел и варить 2-3 мин пока не загустее, оставить остывать и масло сначала взбить до белого цвета и понемногу соединять с остывшим кремом. Масла гр 150-200.
This looks to die for! As much as I love to bake, I think I’ll just go get something similar at the bakery! 🤣🤣🤣
Have to agree, lol! It does look really good but I don't think I would even have the know how to do each of the steps. But I would be pretty ticked off with myself if it didn't come out right. So, like you, I'll just go to the bakery. 😄😄💕
?
Nothing better than homemade food! Baking is so therapeutic and,the end result is so satisfying when you can proudly say “I made that!” At least you know exactly what goes into it,no preservatives etc 🤷🏻♀️
@@윤덕희-w2l k
@@lourdesbaby964 m.l⁸
If he eats that delicious cake three times a week, he’s well on his way to being type II, I know that from experience!
I never ate fattening cakes 3 times a wk & just came back from hospital after a heart attack
And most of all her cakes are three times a week... Her husband shall be fat!!! 😂😂😂
@@0010-n8q holy fuck! Hope you are okay and recuperating. Take care.
@@thdoggo1 .. I was listening to a cardiologist’s lecture & he said when he was doing his DM exams.. he read a very eye opening comment by a professional who’d quoted “ from cradle to grave “…that a baby has 30 cholesterol in its arteries as it’s born & all our lives it grows & 3 arteries to the heart are at risk from then on depending on our diet..& us doctors can’t control it with medication unless something like what happened to me … happens.. excruciating pain in the left arm then in the chest.. angina
@@spicyhoneymoon32 the title is a clickbate one that gives her 2 million views in 2 days so all her cakes have “ my husband make me cook this cake 3 times a wk. “
I love this, thank you for giving the measurements so us older generation can understand ❤️. People stop thinking about us when giving out recipes. BUT YOU DID NOT👍 ILOVE YOU FOR THAT. GONNA MAKE THIS DESERT FOR DINNER FRIDAY,WITCH IS TOMORROW HERE IN BALTIMORE MD.💯💯💯💯💯🤲🙏
This looks AMAZING!!!! Can’t wait to try it ! 🥰
It's been a long time since I've seen a cake like this. I was stationed in Germany and anytime I'd visit the bakeries, I'd get a slice of it. I remember it being called something like "Beesting cake or Beirsting". I know the name is a bit off but it was my favorite treat. Thank you for the memories!
It's called "Bienenstich" in Switzerland (and Germany?).
You are sooooo wellcome :)))
The only decent Beesting I ever had was in Germany
Wow that’s so sweet 🥰
это тесто для эклера и шу, а крем можно сделать и заварной,и пломбирный и крем-брюле
Magnifique recette relativement simple...Merci pour le tableau de correspondance de la taille avec les quantités d'ingrédients !!! On ne trouve jamais cela habituellement dans les recettes. Traditionnellement dans le Paris-Brest , la crème au beurre est aromatisée (et colorée) avec du Praliné et perso j'y rajoute du pralin pour le petit coté croquant.
Encore merci .Pour mon prochain Paris-Brest je suivrai votre recette + le praliné.