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샴보드 너무 구하기 어려운데 디종 라즈베리는 안되오?ㅠㅠ?? 이거 틀 튜브 파운드라고 검색해야 나오넴

으아ㅏㅏㅏㅏ 왜 영어자막이냐

진짜 개멋있어요...예술작품같아요!!

Im bit late but seems really interesting so im gonna try

so good

well done chef!

우와 ~~~~❤❤❤❤❤ 최고에요. 너무 맛있어요

Is the chocolate tempered

The receipe please

우와.. 깔끔한 마무리.. 멋지시네요. ㅜㅜ.

참 예쁘네요^^❤❤❤

기회비용... 그쵸...그것도 중요한 비용이죠 ㅎㅎ

Miss

My favorite to make and eat!

¡Excelente!

Cedric Grolet? Why? And how do you cut this? Would be very interesting to see.

You said next time and you never come back 🥺

Looks wonderful and I guess it tastes delicious. BUT for a normal housewife too much work!

hi chef, on that part 1:44 where you mentioned as in the caption that to get the paste texture, you said sugar needs to be reduced. did you reduce the sugar while you making the pecan praline paste? thanks~

Where are you located Mate

Can you please share the brands of thermometer and rotating table?

아깝네요 ㅎㅎㅎㅎㅎ 맛있어보여요

Зачем мучить кошку😊

Wow…

I like this dessert 🩷😋🥧 🍰

Looks amazing, wish you would show a slice of the end result of all your creations so we could see how it cuts and looks to serve.

Tell me the eggs replacement

hii!! may i not use the titanium dioxide? or is the titanium dioxide really inportant?

Most perfect thing i have ever seen 😢

Yes we are all waiting here ❤

We are all waiting chef

نفتقدك ……😢……!……… شيف

سلام دوست عزیز میشه رسپی رو به صورت فارسی هم بزارید

Thanks Chef, I made it, it was really tasty 😄

The great thing about your work here, is not just the process, its the steps you take to get the end product, is the Editing, the lighting, the right kit, but the techniques, the back and forth into the freezer, cook to this temperature etc. It has High production value...and zero commentary to distract the viewer!

Hi! How many gelatin in the namelaka? It only says 1.2 gram each but not how many leaves

Здравствуйте 😊 спасибо большое за видео 💐 У вас отличный канал.Интересно ,почему давно нет новых видео😊

선생님 ㅜㅜㅜㅜ넘 맛있어보여요 ㅜㅜㅜㅜㅜㅜㅜㅜㅜ 인서트 틀 하나 사려고 하는데요! 23cm x 6cm 높이 6cm 는 반죽양 몇으로 하면 될까요? 넘넘 만들어보고싶어요 ㅠㅠㅠㅠㅠㅠㅠㅠㅠㅠ

안녕하세요!! 혹시 생크림 어떤 제품 쓰셨는지 알 수 있을까요?

Hello. Very nice recipe. What can I substitute for Chambord?

Your channel is amazing ❤

اتمنى ان تكون بصحة جيدة و عافية 🙏🏼🙏🏼🙏🏼 نحن ننتظرك ❤

Hello! I was wondering what kind of pistachios did you use? Roasted or raw? Thank you :)

Amazing… ELECTRIC SPINNER 😱😱👌🙌🏼 Where do I get it ASAP? Anybody? Would you advice? 🙏

WOW🥰🥰🥰 완젼 미친맛 이네요!!👍👍👍👍🤙 사진 찍고 한입 먹는 순간~~~가슴속 깊은곳에서 찐한 감동이 밀려왔어요ㅎㅎㅎ 과정이 복잡하고 시간도 오래 걸리나 그만큼의 과정이 필요한 맛 입니다😊😊😊 존맛탱! JMT!! It's such a perfect!!!❤

어제 밤 준비해서 오늘 낮에 맛나게 잘 만들어 먹었어요^^고급지고 아주아주 맛있어요❤❤❤

이렇게 맛 있으면 반칙입니다❤❤❤세상 고급진 맛과 데코네요^^앞으로도 킵 해놓고 만들어 먹을게요😊😊😊

The financier puffs and fills the whole tart when baking, any idea why this is happening? Also by ‘freeze for 3 hours’ do you mean in the freezer, or just to cool in the refrigerator? Thank you!

너무 오래된 영상이라 댓글을 보실지 모르겠는데 250도면 엄청 높은 온도 아닌가요? 컨벡션오븐 쓰는데 보통 155도로 베이킹하거든요 저렇게 하얗게 굽고 싶어서요