Видео

Pourquoi on met les dans le pain d'épices

❤😮

Hello ! If you want the full recipe, it's here : ruclips.net/video/ahuTbdcDnfE/видео.html Enjoy !

Merci beaucoup pour la recette

Hello, les quantités ne correspondent pas entre ce qui est dit dans la vidéo et ce qui est écrit dans la description. Lesquelles sont correctes?

c'est super merci je vais le faire j'aime bien le pain d'épice bravo 👏👏

❤

Bonjour ! Si vous voulez la recette complète, c'est ici : ruclips.net/video/wVYL2he9oAI/видео.html Bonne dégustation !

Sôoo tempting really appreciate your efforts great job well done 🎉🎉🎉 thanks for sharing such a nice recipe 👍👍👍👍

C’est parti pour réalisé cette bûche pour Noël 2k24 🎉 merci beaucoup !

Hello ! If you want the full recipe, it's here : ruclips.net/video/uybZS83kkpw/видео.html Enjoy !

J’ai trouvé ma buche pour Noël 🎄

🫣 ça donne envie

J’ai envie de la faire le week-end prochain, c’est quelle température pour faire le caramel?

😍🫣

Hello ! If you want the full recipe, it's here : ruclips.net/video/JqFKTDZl3d0/видео.html Enjoy !

Hello ! If you want the full recipe, it's here : studio.ruclips.net/user/videok1Ry7r7Zgec/edit Enjoy !

Yummy yummy!!

looks delicious

Miam miam

Hello ! If you want the full recipe, it's here : ruclips.net/video/k3oDD_2NJJ0/видео.html Enjoy !

Hello ! If you want the full recipe, it's here : ruclips.net/video/jKgynSqbW_A/видео.html Enjoy !

Hello ! Sweet Pastry (For about 10 tartlets, you can keep any excess sweet dough in the freezer for 1-2 months) : 215g flour 55g icing sugar 55g almond powder 1g salt 125g butter 1 egg Mix the flour, icing sugar, almond powder, salt, and butter until crumbly, then add the egg. Chill in the fridge for 4 hours before using. Lemon Cream (For about 5 tartlets) 160g sugar 2 lemons (juice) 3 eggs 200g butter Heat the sugar, lemon juice, and eggs together, ensuring the mixture doesn't exceed 80°C. Let it cool to 40°C before adding the butter and blending until smooth. Pour the lemon cream into the tart base. Lemon whipped cream : Gently fold about 20% of the lemon curd into the whipped cream. For example, for 100g of whipped cream, fold in 20g of lemon curd. Enjoy !

Hello ! For the speculoos biscuit or speculoos spread recipe, click here: ruclips.net/user/shortsAExVgDBUruE Speculoos Biscuit Cheesecake 150 g crushed speculoos biscuits 50 g butter Melt the butter and blend with the speculoos biscuits. Homemade Condensed Milk 250 g whole milk 50 g sugar Bring the milk and sugar to a boil and cook over low heat, stirring occasionally for 30 minutes. Store in the fridge. Raspberry Coulis 200 g raspberries 30 g sugar Blend everything together until you get a smooth coulis. Store in the fridge. Cheesecake Cream 150 g Philadelphia cream cheese 300 g mascarpone 280 g heavy cream (30% fat) 30 g sugar ½ vanilla bean 80 g speculoos spread (for speculoos cream) or 80 g raspberry coulis (for raspberry cream) Mix the Philadelphia, mascarpone, vanilla, and sugar together. Fold in the whipped heavy cream. Divide into three parts. Keep one plain, add the speculoos spread to one, and the raspberry coulis to the last portion. Whipped Raspberry Ganache 100 g hot heavy cream (30% fat) 150 g raspberry coulis 150 g white chocolate 100 g cold heavy cream (30% fat) Bring the cream and raspberry coulis to a boil. Pour over the white chocolate and blend. Add the cold heavy cream and refrigerate for 24 hours. Whipped Speculoos Ganache 100 g hot heavy cream (30% fat) 100 g speculoos spread 100 g white chocolate 100 g cold heavy cream (30% fat) Bring the cream to a boil. Pour over the white chocolate and blend. Add the speculoos spread and blend again, then fold in the cold heavy cream. Refrigerate for 24 hours. Enjoy !

Hello ! Speculoos Biscuits : ½ egg 100 g butter 100 g soft brown sugar 30 g sugar 10 g milk 200 g flour 5 g cinnamon 1 g salt 6 g baking powder Mix the butter and sugars together. Add the dry ingredients, eggs, and then the milk. Wrap the dough into a log shape and refrigerate for 2 hours. Slice the dough into biscuits and bake at 180°C (350°F) for 10 to 15 minutes, depending on thickness. Homemade Condensed Milk : 250 g whole milk 50 g sugar Bring the milk and sugar to a boil and simmer, stirring occasionally, for about 30 minutes. Refrigerate. Speculoos Spread : 200 g speculoos biscuits 80 g condensed milk 5 g honey 5 g cinnamon 100 g heavy cream (30% fat) Blend everything together until smooth and shiny. Enjoy !

Hello ! Pastry Cream 330 g Milk 70 g Egg yolk 80 g Sugar 25 g Cornstarch 25 g Butter 1/2 Vanilla pod Mix half of the sugar with the milk and vanilla, and bring to a boil. In a separate bowl, mix the other half of the sugar with the egg yolks and cornstarch. Pour the egg mixture into the milk, stirring constantly until the pastry cream thickens. Add the butter at 40°C/104°C and mix again. Refrigerate for 2 hours. Brittany shortbread 150 g Butter 140 g Sugar 4 g Salt 60 g Egg yolk 200 g Flour 7 g Baking powder Mix the sugar and eggs together. Add the softened butter and mix well. Add the dry ingredients and mix until you get a smooth, malleable dough. Refrigerate for 2 hours. Roll out the Brittany shortbread, pipe the pastry cream into it, and seal it. Bake at 180°C/356°F for 30-40 minutes. Enjoy !

Incroyable !

Hello here ! Pear Cream 1 pear, pureed with 5g of honey 1 egg 30g sugar 35g butter Peel and dice the pear, then cook it with the honey for 5 to 10 minutes. Blend until smooth. In a separate bowl, mix the sugar with the egg, then add the pear puree. Cook the mixture at 80°C (176°F), stirring constantly. Once done, add and blend in the butter at around 40°C(104°F). Pour the pear cream halfway into the tart shells, sprinkle with a few small pear pieces. Set the tartlets in the fridge to chill. Chocolate Ganache 80g heavy cream (30% fat) 70g dark chocolate Bring the cream to a boil. Pour it over the dark chocolate and stir until smooth. Pour the ganache onto the tartlets. Chocolate Pear Whipped Cream 50g dark chocolate ganache 50g pear cream 100g whipped cream Gently mix the ganache and pear cream together. Whip the heavy cream (30% fat) and carefully fold it into the mixture. Pipe the whipped cream as a decoration on top of the tartlets. Enjoy !

Hello ! For one Chocolate Cake : 140g dark chocolate 140g butter 120g sugar 70g all-purpose flour 50g almond flour 4 eggs Mix the eggs with the sugar. Melt the chocolate in the melted butter. Combine with the eggs and sugar. Add the flour and almond flour and mix. Bake at 160°C/320°F for 25-30 minutes. Enjoy !

Hello here ! Chocolate Babka (for one Babka) 250 g flour 1 tsp salt 50 g sugar 12 g fresh yeast 150 g milk 50 g butter Filling: 30 g dark chocolate chunks 40 g crushed hazelnuts 150 g chocolate spread For the homemade Chocolate Spread, here's my recipe video : ruclips.net/user/shorts2fs3zcwNGoY In the bowl of a stand mixer with a dough hook, add salt, sugar, flour, and milk with the yeast. Make sure the yeast doesn't come into contact with the salt! Knead at medium speed for about 15 minutes until the dough pulls away from the sides of the bowl. Add the diced butter and continue kneading until the butter is fully incorporated; the dough should be smooth and shiny. Form a ball and place it in a large bowl, cover, and let it rise in the fridge for 1.5 hours (or overnight if you prepare it the day before). Deflate the dough. Flour your work surface and roll out the dough into a rectangle, about three times the width of your loaf pan. Using an offset spatula, spread the hazelnut spread. If it's too firm, warm it slightly to make spreading easier. Add the chopped hazelnuts and dark chocolate chunks. Carefully roll the dough into a log and cut it lengthwise in half with a knife. Flip one of the strips of babka (cut side up), then place the other strip on top to form an X, always keeping the cut side up. Twist the two strips to form a braid. Place the dough in a greased and floured loaf pan, and let it rise for 45 minutes at room temperature. Preheat the oven to 180°C. Bake for 20 to 25 minutes. Meanwhile, prepare the syrup by bringing water and sugar to a boil. After baking, brush the babka with syrup using a pastry brush. Wait 5 to 10 minutes before removing from the pan. Enjoy !

Underrated 🔥

Калорийная бомба

Hum ça a l’air très bon .

Recipe for 545 g : 250 g roasted hazelnuts 125 g sugar 150 g dark chocolate 10 g 100% cocoa powder 10 g hazelnut oil Roast the hazelnuts at 150°C for 15 minutes. Meanwhile, melt the sugar in a saucepan to make a caramel. Once ready, immediately pour the roasted hazelnuts into the caramel and blend everything until you get a smooth praline. Next, add the melted chocolate, 100% cocoa powder, and hazelnut oil to the praline. Blend again for a few seconds, just enough to combine all the ingredients. Transfer the spread into an airtight jar, let it cool at room temperature, and it’s ready! Enjoy !

Damn 🎉

Recipe : Meringues : 100 g egg whites 100 g sugar 100 g icing sugar 10 g 100% cocoa powder Preheat your oven to 90°C. Beat the egg whites until stiff. When they start to foam, gradually add the sugar while continuing to beat until the mixture is shiny and firm. Gently fold in the icing sugar using a spatula, lifting the mixture to avoid deflating the egg whites. Carefully fold in the cocoa powder. Bake for 1 to 2 hours, until the meringues are fully dry and crispy. Hazelnut Chantilly : 100 g heavy cream (30% fat) 10 g sugar ¼ vanilla bean 10 g hazelnut paste First, combine the cream and vanilla. As the cream thickens, slowly incorporate the sugar. To finish, gently fold in the hazelnut paste for a rich, nutty touch. Enjoy !

Recipe : Sweet Pastry (for 2/3 pies, you can keep any excess sweet dough in the freezer for 1-2 months) 215g flour 55g icing sugar 55g almond powder 1g salt 125g butter 50g egg Mix the flour, icing sugar, almond powder, salt, and butter until crumbly, then add the egg. Chill in the fridge for 4 hours before using. Lemon Cream (for 1 pie) 160g sugar 2 lemons (juice) 3 eggs 200g butter Heat the sugar, lemon juice, and eggs together, ensuring the mixture doesn't exceed 80°C. Let it cool to 40°C before adding the butter and blending until smooth. Pour the lemon cream into the tart base. Italian Meringue (for 1 pie) 150g sugar 45g water 75g egg whites Prepare a syrup by heating the water and sugar to 120°C. Slowly pour it into the lightly beaten egg whites while continuing to whisk. Keep whisking for about 10 minutes until glossy. Pipe a decorative design using the Italian meringue on top. Enjoy !

Crème Brûlée (2 portions) : 250 g milk 100 g egg yolks (5 egg yolks) 75 g granulated sugar ½ vanilla bean Method : Mix the milk, egg yolks, sugar, and vanilla together. Sprinkle with sugar or brown sugar, then caramelize with a blowtorch or in the oven at 150°C for 3-4 minutes. Keep the egg whites for meringue or financiers, for example. Enjoy !

Recipe for 1 Marble Cake of 600g : 55 g butter 194 g sugar 1 g fine salt 8 g lemon zest 150 g flour 3.5 g baking powder 15 g lemon juice 3 eggs 83 g heavy cream 15 g 100% cocoa powder Make a soft butter (pomade). Incorporate the sugar, salt, and lemon zest. Gradually mix in the sifted flour and baking powder, then add the eggs and lemon juice. Finish with the heavy cream. Divide the batter in two, then add the cocoa powder to one half. Pipe alternating layers of each batter into the molds up to 600 g. Swirl with a spoon to create a marbled effect. Pipe a line of soft butter on top. Let rest for 1 hour at 4°C. Bake at 170°C, then lower to 150°C and bake for 55 minutes. Unmold and let cool slightly. Lemon Syrup: 158 g water 135 g sugar 68 g lemon juice 10 g basil Caramel Spread: 80g 35% cream 30g sugar 10g brown sugar 15g butter 8g dark chocolate 1g sifted sea salt Bring the cream to a boil. Make a caramel with the sugar, then add the brown sugar and let it melt. Pour in the heated cream and stir. At 40°C, add the butter, dark chocolate, and sea salt, and emulsify. Chill in the fridge. Mix all the ingredients and bring to a boil. Soak the cakes at 40°C. Cover and refrigerate at 4°C for 1 hour. Enjoy !

Recipe for 10 Cookies, 35g each : 100g butter 20g peanut butter 60g vergeoise/muscovado or brown sugar 1 egg 100g flour 130g dark chocolate Rub the sugar, flour, and butter together until crumbly. Add the egg and peanut butter, then finish by adding the chopped chocolate. Bake at 190°C for 8 to 9 minutes. Caramel Spread: 160g 35% cream 60g granulated sugar 20g brown sugar 30g butter 15g dark chocolate 1g sifted sea salt Bring the cream to a boil. Make a caramel with the sugar, then add the brown sugar and let it melt. Pour in the heated cream and stir. At 40°C, add the butter, dark chocolate, and sea salt, and emulsify. Chill in the fridge. Final Touch: Pipe small drops of caramel, then sprinkle with crushed chocolate and peanuts. Enjoy !

Recipe for 6/8 chocolate hazelnut meringue : Meringue: 100 g egg whites 100 g sugar 100 g icing sugar Preheat the oven to 90°C. Whip the egg whites until stiff. When they begin to foam, gradually add the caster sugar while continuing to beat until a shiny, firm texture is achieved. Gently fold in the icing sugar using a spatula, lifting the mixture to avoid deflating the egg whites. Pipe the meringue onto a baking sheet lined with parchment paper. Bake for 1.5 to 2 hours, until meringues are completely dry and crisp. Glaze the bottom of the meringues with the dark chocolate glaze. Milk Chocolate Ganache: 100 g milk chocolate 200 g heavy cream (30% fat) Heat the cream over medium heat until it lightly boils. Pour the hot cream over the chopped chocolate. Stir with a spatula until the ganache becomes smooth and homogeneous. Let cool for at least 6 hours. Whip and pipe the ganache into the meringues. Dark Chocolate Glaze: 200 g dark chocolate 2 cl grape seed oil Melt the dark chocolate in a water bath. Add the grape seed oil to the melted chocolate and mix well until smooth and shiny. Final Touch: Pipe the milk chocolate ganache into meringues. Sprinkle garnished meringues with crushed hazelnuts. Pipe hazelnut paste onto the milk chocolate ganache. 🍫 Enjoy !

Recipe : Biscuit Base: 150g speculoos or sablés, 50g melted butter Crush biscuits, mix with melted butter, and press into a 24 cm mold. Chill. Apple Compote: 4 apples (500g peeled), 30g sugar, 15g lemon juice, 20g honey, 1 vanilla bean (or 5g vanilla extract) Cook apples with sugar, lemon juice, honey, and vanilla until soft. Blend and cool, then spread over the base. Apple Mousse: 3 apples (375g peeled), 50g sugar, 15g lemon juice, 200g cold heavy cream, 6g gelatin (200 bloom) Cook apples with sugar and lemon juice, dissolve gelatin in the mixture. Whip cream, fold into cooled apples, and pour over compote. White Chocolate Ganache: 90g white chocolate, 70g hot cream (30% fat), 90g cold cream (30% fat), 1/4 vanilla bean Infuse the hot cream with vanilla, pour it over the white chocolate, then add cold cream for a smooth texture. Let it chill in the fridge overnight. Whip the ganache, but be careful not to overwhip it. -Decorate: Whip the white chocolate ganache and use to decorate, along with apple pieces and lemon zest. Enjoy !

Oh and I have a tip for you, put subtitles or like a title on the beggining, because thats more appealing and catches the attention of the viewers

I hope you get more subscribers.

That looks so good!