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Thanks! I’m glad that many of you like my French voice 😁

Hello Yvonne. Hello Cornwall! You’re very welcome 😊

Thank you so much 😊

My pleasure 😊 and it’s easy to make. And so satisfying

C’est super bon!

You are going to be mad with that one!!! 😂The lemon flavor is beyond any lemon desert I know of!

Potato starch and corn starch have slightly different properties. The corn starch is better for that kind of batter.

It's so good!

Thanks! You can do it!

Hope you enjoy! The almond one is quite unique.

Thanks for sharing! Yes, it’s not exactly the same but filled with cream, it’s almost indistinguishable

I know. It’s hard to find. But so easy to make

You are so welcome! I’ve never tried Miyokos version. Maybe the funky taste comes from the lecithin in high Content in their product.

Yeah!

Coucou Hélène ! Ça me fais trop plaisir de te lire ici! Les recettes à venir vont j’espère t’allécher puis te surprendre. Le plaisir sans violence et sans cruauté.

Hi! Is it the show that features vegan French chef Alex Gauthier that has a Michelin star restaurant in London?

Yay! Thank you! New video is coming soon. A desert from a French Grand Pâtissier

ouais!

This way, my American friends could brush up their French ;)

Hola amiga! There are Spanish subtitles available. You need to go to the bottom right of your screen. Click in the wheel/gear icon and select Spanish subtitles. Then activate them in rectangle icon beside. For the ingredients list, you could translate them from the comments section. Maybe I will add Spanish in the comment section, in the future : )

@@chezlionel-t6r Only english subtitles... Maybe this option Is for PC. For mobile no yet.

On the computer I can choose any languages for subtitles. On the phone, I don’t have the same choice. Has it been always like that? Did you watch my videos before and had Spanish subtitles? Is it me who restricted languages on the phone?

@@chezlionel-t6r don't worry, english and " un peu du française" Is 🆗!!! I practice...☺️

Merci! A dimanche!

It's very tricky. I don't know. the sugar is what hardens the product. I don't know how to make it differently.

absolutely.

I’ve never done cheese cake. I’ve seen recipes online where they use cashew. But I’m certain that almonds will certainly be great too. Maybe not as close to the original. But certainly delicious.

Yes, surprisingly.

Hi. I didn’t know about the cooking point of shiitake. What you could do is cook the mushrooms first before mixing it to the other ingredients. When I pressed them, they stay together. So maybe you can add 1 tablespoons or 2 more of gluten. You could use other type of mushrooms like oyster mushrooms and do a 50/50 mix. I added parsley, indeed. But really the flavor I was looking for came from the wine addition and the shiitake. 😁I hope that helps.

I’m wondering too 😂

Yes, absolutely

Hi. Yes you can! It might take a bit longer. Just watch and smell it 😸

I also have a fermentation Chamber. I can set It tò the temperature I want. 22°/24°c May be Better? Eich temperature di you suggest?

24 degree looks good

Working on it!

@@chezlionel-t6r Great! Appreciate Your sincere passion for your channel. As I'm an expert, can I help you by RUclips SEO? It is fundamental factor for growth.

: )

Ah oui? Formidable! Ils auront voyager loin et séduit même les Sénégalais et sénégalaises! On a effectivement aussi les oreillettes. C’est aussi une autre recette. Très proche mais un parfum et une texture un peu différente. Et partout en France, ces beignets ont des noms différents en fonction des régions.

Les Bugnes, c’est encore une autre recette. 😁

Welcome aboard!

You are right. I listened to it again and wonder why I chose those tracks 😂. I tend to put less and less music in the videos.

@@chezlionel-t6r Thank you

Yes, exactly

Thank you for this lovely channel❤

My pleasure!

J’y pense depuis quelques temps, déjà. Merci de ton retour honnête.

Hi! I stayed at Road at Orchard Rendezvous hotel. Great location. Very central. www.google.com.sg/maps/place/Orchard+Parade/@1.3064651,103.8278272,15z/data=!4m2!3m1!1s0x0:0x93e6d4d1bfd50e3

@@chezlionel-t6r thank you

My pleasure.

The smell is undetectable!

Great suggestion! I haven’t tried aquafaba specifically for pate a choux. In other deserts yes. Aquafaba give you aeration but not to the point of retaining gas to that point. The coagulation property of egg yolks, plays a large part in making choux, is remarkable. It’s hard to replicate. Also how to incorporate the whipped aquafaba in the détrempe? The water/flour/fat cooked dough that starts the pate a choux. Any suggestions ? I found a more traditional recipe that uses one action baking yeast. It’s a yeast that is activated only with heat. Traditional baking yeast are double action. The activation starts when you add liquid to the batter and reacts to acid. I can’t find this yeast anywhere where I live. 😭

You should!😄

Me too 😄

You are so welcome!

Hi! I make videos to free us from cow milk usage.

😄

Thank you 😋

Bonjour. Quelques heures. Ça dépend de l’humidité ambiante. Je le laisse sécher toute la nuit pour qu’il soit bien sec.

@@chezlionel-t6r Merci beaucoup :))

Yes, you can.