I don’t catch your shows live (living in Australia is not really compatible with the Timezone) but it is such a great pleasure to catch up with whatever you are making, at a later time. Love your demos Anna, thanks for sharing your expertise. Lots of virtual hugs and kisses xx
Anna and the Team, thank you for all the One on One live streams, they make me feel like I participate in a baking course and they are also extremely comforting in these difficult times.
Hi Anna! I've been a fan of yours since I was a teen. I recently got back into baking and your recipes are what I'm following. You explain so well and the desserts really taste spectacular!
dear Anna for me it is a very happy moment to make desserts from your hand, an intimate moment that I appreciate very much because you know how to teach, it is practical and you love your art, you transmit love. I am Gabby from Peru and I am happy. A few days ago it was her birthday. I wish a lot of love, health in her life. Thanks 🤗💓love you so much🌻
This will be a challenge recipe for me. I am diligently mastering croissants. I am enjoying our Oh Yum 101 class. I think I will call this the Oh Yum 101b Lab course. I love our group effort recipe as my daughter and I love pistachio. She does not know about this class. She is teacher from home her special need classroom. I am waiting to return to work once society calms down. Instead of waiting months for her birthday, I am going to surprise her with this as a memorial weekend treat. I found some wonderful restaurant supply links and purchased Goble tin steel bake ware. I am looking forward to sharing this with my future bride and son as well. Thank you Anna and thank you Michael for supporting your lovely bride. Thank you production staff. Salut!!!
Just finished making this but with some changes. I don't have a tart pan so I used a glass pie plate. Instead of making the cheesecake part I made the vanilla pastry cream (SO GOOD). After topping it with whipped cream I plan to make banana foster using Anna's recipe of course. I haven't sliced into it yet but I did want to give some advice about the poached pears. I've never made them before. I used the instructions from this video (I didn't know Anna had a video that explains the process in detail until after I already made them). If you've never made them do yourself a favor and watch that video. Although I was able to use enough of them in my tart I did have to cut around parts of them. As for Anna's caramel sauce? I've made caramel using a different recipe for the last 3 yrs. Most times it would land out having some sugar shards in it. With Anna's I didn't lose any of my sauce!! From here on out I'll be using Anna's caramel and pastry cream recipes because they are that good. Thanks Anna. Crossing fingers that my 'tart' comes out as tasty as all of the components are on their own... 😋
Hey Anna...love ur work and showing me how to...I’ve really fine tuned my skills and oh-boy made so many good foods. My wife loves that I have learned how to make puff pastry and all the pastry creams and custards. Thank you so much.
I enjoy watching your live videos .Your such an amazing person too watch cook & bake However it at the dinner time trying too get dinner on the table I wish it was aired around 8 pm I think I would cocunut
Anna - I love how beautiful that tart looks - but I would be sad if you served me the piece without any beautiful topping. Thanks for sharing that - it has inspired some great ideas...
Hi Anna! Were you ever a cheerleader? @1:33 The crust, the filling Two fillings The topping Fruit Cream Textures Flavors THERES SO MUCH WE CAN DO! YAY BAKERS! YAY BAKERS! LETS GO!
Hola Anna siempre te veo por el Gourmet me gustan tus recetas no se si lo podrias hacer por español por este medio Felisitaciones gracias soy de Peru Cusco
When the amaretti cookies came out of the oven I thought, wow, I know they’re hot but she didn’t offer her husband a cookie off the sheet tray. She continues on with the cheesecake filling and in the reflection of the fridge we see a man walk over to the tray to grab a cookie! Love it. I would have voted lady fingers (kinda hate pears) but was happy to see pistachio paste which I WILL be making. Ok going back in. But the commercial every TWO MINUTES gets pretty old in an hour long video!
Hi 👋 I am IMRUL from Bangladesh 🇧🇩. I am a big big fan of you. And you are my inspiration to open my cooking channel. I also think to make videos of your recipe in Bangla language. Please pray for me.
Anna, thanks for this recipe. I tried to follow the link to your Official Oh Yum Website, but my security software alerted that the page might contain software to steal passwords. I would really like to view the website, so could you have it checked and confirm is it safe? Thank you. X
How fun!
Real appreciation for how you singularly prepare each step of your final product.
I don’t catch your shows live (living in Australia is not really compatible with the Timezone) but it is such a great pleasure to catch up with whatever you are making, at a later time. Love your demos Anna, thanks for sharing your expertise. Lots of virtual hugs and kisses xx
Anna and the Team, thank you for all the One on One live streams, they make me feel like I participate in a baking course and they are also extremely comforting in these difficult times.
Hi Anna! I've been a fan of yours since I was a teen. I recently got back into baking and your recipes are what I'm following. You explain so well and the desserts really taste spectacular!
Amaretti biscuits worked great....thank you...one very happy hubby....❤️
Love all your recipes. Thank you.
dear Anna for me it is a very happy moment to make desserts from your hand, an intimate moment that I appreciate very much because you know how to teach, it is practical and you love your art, you transmit love. I am Gabby from Peru and I am happy. A few days ago it was her birthday. I wish a lot of love, health in her life. Thanks 🤗💓love you so much🌻
This will be a challenge recipe for me. I am diligently mastering croissants. I am enjoying our Oh Yum 101 class. I think I will call this the Oh Yum 101b Lab course. I love our group effort recipe as my daughter and I love pistachio. She does not know about this class. She is teacher from home her special need classroom. I am waiting to return to work once society calms down. Instead of waiting months for her birthday, I am going to surprise her with this as a memorial weekend treat. I found some wonderful restaurant supply links and purchased Goble tin steel bake ware. I am looking forward to sharing this with my future bride and son as well. Thank you Anna and thank you Michael for supporting your lovely bride. Thank you production staff. Salut!!!
I love everything about you I made your pastry everyday and they love them! Thank you for your amaxing tutorials
You are amazing and I love all your recipies, I tried a lot of them with success
Thank you and your my favorite pastry chef.... keep safe
Hello from Glasgow, KY! Thank you so much for all of your wonderful tips for making quiche. I have learned so much!
You’re my favourite pastry chief person. Watching your show now. I’ve missed you live show
Just finished making this but with some changes. I don't have a tart pan so I used a glass pie plate. Instead of making the cheesecake part I made the vanilla pastry cream (SO GOOD). After topping it with whipped cream I plan to make banana foster using Anna's recipe of course. I haven't sliced into it yet but I did want to give some advice about the poached pears. I've never made them before. I used the instructions from this video (I didn't know Anna had a video that explains the process in detail until after I already made them). If you've never made them do yourself a favor and watch that video. Although I was able to use enough of them in my tart I did have to cut around parts of them. As for Anna's caramel sauce? I've made caramel using a different recipe for the last 3 yrs. Most times it would land out having some sugar shards in it. With Anna's I didn't lose any of my sauce!! From here on out I'll be using Anna's caramel and pastry cream recipes because they are that good. Thanks Anna. Crossing fingers that my 'tart' comes out as tasty as all of the components are on their own... 😋
Hi Anna l love your easy to follow recipes. Yet they are so yummy
Hey Anna...love ur work and showing me how to...I’ve really fine tuned my skills and oh-boy made so many good foods. My wife loves that I have learned how to make puff pastry and all the pastry creams and custards. Thank you so much.
I enjoy watching your live videos .Your such an amazing person too watch cook & bake However it at the dinner time trying too get dinner on the table I wish it was aired around 8 pm I think I would cocunut
HAPPY Friday
This was an amazing idea! Super fun to watch, thank you :)
Please teach us what different types of choclate there are for baking and eating and ganache etc.....thank you. Love your show.
Anna - I love how beautiful that tart looks - but I would be sad if you served me the piece without any beautiful topping. Thanks for sharing that - it has inspired some great ideas...
I love your show
I like it everything you been doing
Yours backing best 👍
This sounds great to me! I would love a copy of that book!
I love this. I fell asleep around 8 minutes before the live stream ended. 😌 The voting was fun!
Awesome.. loved it.
Stay blessed
I need to make all the possible combinations in this video.
Hi Anna! Were you ever a cheerleader? @1:33
The crust, the filling
Two fillings
The topping
Fruit
Cream
Textures
Flavors
THERES SO MUCH WE CAN DO! YAY BAKERS! YAY BAKERS! LETS GO!
Hola Anna siempre te veo por el Gourmet me gustan tus recetas no se si lo podrias hacer por español por este medio Felisitaciones gracias soy de Peru Cusco
Best live ever!!
You deserve 750 mil subs Anna ❤️❤️❤️
,merci Chef de votre magnifique gâteau
hi anna Iove your recipes because are simple to do at home and tiramisù is one of my favourite dessert so what day will live streaming be?
Hi Anna from australia
Salted caramel
What can we use for a substitute for light corn syrup
Sorry I missed the start didn’t know you were on 😥
This so good!!!!!!
😍😍
Both yea i love them both.
You really make beautiful thing like yourself
Thanks to lockdown too!! Hahahahaha keep doing a good job. I watch you for one day now
Love this where can I get the recipe for the amaretti.
How many KitchenAid mixers do you own?
Humble beginning
Coconut, for sure!
Congratulations!
Good morning beast Anna Olson 🇨🇦
I would love the caramel with the ganache on top of that.
Sourdough bread, please. Thank you.
yummy
What can I use for a substitute for light corn syrup it’s not available in Australia
I LOVE YOUR OVENS!!
Both of them!!!
really enjoy oh yum on so many levels...how about an apron or t-shirt with logo.?
What could I use instead of pistachios as I have a slight allergy to them
I must have that blouse and apron!
Coconut sounds like a lot better with the Amoretti crumbs!
Thank you!
What school did you attend to get your degree as a pastry chef?
J'aimerai savoir si je peux faire de la crème caramel avec du lait végétal. Merci.
Please give some Eggless recipes for cakes and cookies
I love to view your baking but I missed live show due to busy schedule.
The Amoretti cookies you buy are TOO expensive! Need to know how to make them myself! Thank you!
Coconut in the crust and cinnamon in the custard?
When the amaretti cookies came out of the oven I thought, wow, I know they’re hot but she didn’t offer her husband a cookie off the sheet tray. She continues on with the cheesecake filling and in the reflection of the fridge we see a man walk over to the tray to grab a cookie! Love it. I would have voted lady fingers (kinda hate pears) but was happy to see pistachio paste which I WILL be making. Ok going back in. But the commercial every TWO MINUTES gets pretty old in an hour long video!
Yummy
watching you from new zealand
Gorgeous thumbnail...!!!
cool
Cinnamon
Hi 👋
I am IMRUL from Bangladesh 🇧🇩.
I am a big big fan of you. And you are my inspiration to open my cooking channel. I also think to make videos of your recipe in Bangla language. Please pray for me.
Gday!from Australia
Chocolate ganache
Hi Anna, love your show. I’ve tried many of your recipes. I would like more Gluten and dairy free recipes.
Thank you.
Zenny
Salted butter caramel
Lemon
Such fun. X
You're really the best, Chef Anna! :-)
Anna, thanks for this recipe. I tried to follow the link to your Official Oh Yum Website, but my security software alerted that the page might contain software to steal passwords. I would really like to view the website, so could you have it checked and confirm is it safe? Thank you. X
I wanna meet Michael!!
Hello Anna Olson
Could you please give me the picture of the biscuits you said 🙏.
How I make sambayon?
💕💕💕
Caramel
Seria bueno poner las cantidades y los ingredientes con subtitulos para quien no hablamos inglés seria más fácil seguir la receta.
I noticed your kitchen aid mixer doesn't have a cord? Never saw that before -- battery powered?
Hey Anna like your video
Cheesecake
Cheese cake
Coconut
Coconut.
coconut
Coconut plz
chocolate
Butter roasted
Por favor tradición español
But who wants the bit without topping not fair that would cause world war 3 at my house
Dollop
No!!!! The sabayon!!!!
I love you
look youmi
Lady finger
Bnuit mon amour