I’m not 100% sure, I usually just go by appearance when I’m picking my piping tips! Probably a Wilton 4B or something? Any small French star tip is fine though :)
@@cristinaservin4655 it’s very normal for the buttercream to deflate before it reaches its ideal consistency! You just need to keep adding butter and whipping on a medium high speed until it becomes thick and stiff :)
Un chef-d'œuvre... Thank you
I tried this recipe & OMG it was amazing ❤ thank you
I’m so happy you enjoyed it! 🥹♥️ thank you for trying it out!!
You are my all time go to as a new unsuccessful mostly macaron baker's! Thank you for info and. Wonderful recipes I hopefully will get to try soon
Thank you so much! I’m so happy to hear that 🥹♥️
Top 5 among all of Maddie’s macs!
🥰🥰
Good recipe 😊😊😊❤
I’m happy you enjoyed it! Thanks for watching!
Thanks maddie for this recipe ♥️
Thanks for watching! 💕
Can't wait to try this 😍
I hope you enjoy it! 🥰 thanks for watching!
What tip did you use for piping the buttercream?
I’m not 100% sure, I usually just go by appearance when I’m picking my piping tips! Probably a Wilton 4B or something? Any small French star tip is fine though :)
Hi, what brand of chocolate do you use? It is very difficult to find really good chocolate for desserts😔
I use many different brands! Often Cacao Barry, Valrhona or Callebaut though :)
@@MaddieBrehmthank you so much ❤
My buttercream becomes runny every time? What could I be doing wrong?
Sounds like you are not whipping it long enough or adding enough butter!
@@MaddieBrehm it happens as soon as I add the first or second block of butter
@@cristinaservin4655 it’s very normal for the buttercream to deflate before it reaches its ideal consistency! You just need to keep adding butter and whipping on a medium high speed until it becomes thick and stiff :)
@@MaddieBrehm even if it looks like water?
@@cristinaservin4655 if you had a nice stiff meringue, and you haven’t added in all the butter yet, yes
Why do you use honey in the ganache
You can use any kind of inverted sugar/trimoline-honey is just easier for most people to access-and it just helps to stabilize the ganache
@@MaddieBrehm Ty for the recipe ♥️
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