Thank you dude! Much appreciated! I've finally got a set up where long videos are possible again! So they're making a comeback! Might move the shorts to another channel? 🤷♂️
Nice, I have a question, I have a convection oven, what mode should I use? Like top and bottom heating with fan or just top and botton heating with fan off or..
Yeah I'm sure you can I don't use it myself and how much will probably depend brand to brand. Best use their instructions when subbing for leaf gelatine. 🤘
Leaf gelatine comes in different strengths (Blooms). In the US most home cooks use the powdered form as it is more easily accessible. 1 envelope ( @2-1/4 teaspoons--) of powdered gelatine will set 2 cups of liquid - not a soft set or an ultra-firm set, but a medium set. Knox powder gelatine is 225 bloom, leaf gelatine (Gold 2g each leaf) is 200 bloom. (2g powder gelatine is about 3/4 teaspoon) A Kitchen scale is your friend and low cost. He used 2 leafs, so you could try 1-1/2 to 2 teaspoons powdered gelatine. Experiment at your own risk. I’ve had different recipes turn out really well and some were flops. Even flops can taste great.
Delicious!👍🏻🤗
That looks amazing! You make it look simple to make even though it's probably not.
Thanks! Pretty much what you see is what you get. But practice makes perfect! 🤘
Hurray! A full video. I watch your short videos but your full videos are a must watch for me.
Thank you dude! Much appreciated! I've finally got a set up where long videos are possible again! So they're making a comeback! Might move the shorts to another channel? 🤷♂️
wooow u killed it🤤😍😍😍😍
Only an extremely talented boss master chef can achieve this kind of perfection
Thank you so much 🤘
I like you tutorial, thank you.
look sooo nyummyyyy, i love ur contentt
Bonjour chef. Le chocolat coulé en filé sur la crème..c'est juste magnifique 🤩Bravooooo 👏👏👏👏
Merci! 🫡
Il faut que j'essaye 😉
This looks delicious! I’ve made Choux pastry, Will have to try this with the crhaquelin and the filling.
Thanks! It really is a excellent dessert and super light so you could eat like 3 in one sitting!
@@Al.Brady. I could eat more than 3 at one sitting! I inherited my Mother’s sweet tooth.
You're a beast! These look amazing!
Thank you dude! 🤘
Mouth watering 😋
You deserve more viewers!
Much appreciated dude! 🙏
tips: Faster to cut the "Craquelin/cripsy layer" in squares. You are welcome.
Is the butter that’s used for the choux pastry just regular butter? Or is it also unsalted /soft?
Nice, I have a question, I have a convection oven, what mode should I use? Like top and bottom heating with fan or just top and botton heating with fan off or..
What oven do you use? My oven doesn't not output that kind of volume... It doesn't inflate like that
i trust you
❤❤❤❤❤❤
Can I use powder gelatine instead? If so, what will the measurement be in grams or teaspoon?
Yeah I'm sure you can I don't use it myself and how much will probably depend brand to brand. Best use their instructions when subbing for leaf gelatine. 🤘
Leaf gelatine comes in different strengths (Blooms). In the US most home cooks use the powdered form as it is more easily accessible. 1 envelope ( @2-1/4 teaspoons--) of powdered gelatine will set 2 cups of liquid - not a soft set or an ultra-firm set, but a medium set. Knox powder gelatine is 225 bloom, leaf gelatine (Gold 2g each leaf) is 200 bloom. (2g powder gelatine is about 3/4 teaspoon) A Kitchen scale is your friend and low cost. He used 2 leafs, so you could try 1-1/2 to 2 teaspoons powdered gelatine. Experiment at your own risk. I’ve had different recipes turn out really well and some were flops. Even flops can taste great.
Thank you for the clarification.
Great explanation! Thanks!
in most good patisseries here in France, they don't use gelatin at all, it helps "holding" the crème au chocolat in shape but it is not tasty !
Unfortunately it turned out a disaster for me. Gutted. 😭