I just made this an hour ago and this is the most delicious thing I have ever tasted! Initially I was afraid it might be very sweet but all is well! Thank you for the much detailed tips and techniques! Please continue to make wonderful videos! \(^o^)/
What an underrated channel you have! I love everything about your videos, from the way you explain things to your personality and obviously- the recipe and the end result. Delightful- and just right for my sweet tooth. I would be happy to see more of you in my subscriptions feed!
I tried a few components of your tart recipe as I wasn’t confident of executing it in full. I mixed feuilletine with Biscoff spread (it’ll remain crispy for 1-2 days, not sure about beyond that) and topped with chocolate ganache. It’s yummy. This is the first time I heard of feuilletine too - it’s going to go into my chocolate cakes from now onwards! Thank you. I’m gonna slowly repeat this recipe till I make all components of it in a tart 💕 Love your recipe and explanation :)
I made this for a dinner party last night and it was so amazingly good. I made Feuilletine with 1 egg white, and equal weight of powder sugar, flour and melted butter, spread thin and baked 200 degrees for 6-7 minutes. So super tasty. The crunch and the smoothness of the ganache. So amazing. Love it!
I am beyond excited to have found your channel. You seem to anticipate what questions people may have and thoroughly explain the procedures for all of your recipes. I'm hooked and sitting here watching video after video! I WILL be making a few things.......Thank You!!
Just woooow! 😯 Love it! I am so grateful that you really explain the nitty gritty behind making your pastries, not a lot of people put that effort in. Thank you! I always learn something useful. And the bonus is that it always makes me wanna make and eat the delicious stuff 😂
There is nothing to hate about Hanbit. Of all the youtubers I watch he’s the one I get most excited about when he posts. That’s a hard title to get especially when I’m not even that interested in baking.
Hi Chef! I would love a video on different types of frosting and it’s uses, let’s say French buttercream, Swiss Merengue etc. Your videos are amazing! Thank you so much for your valuable teachings! Love from Mexico ❤️
Hambit where were you all my life..great made them 2 days ago and they came out perfect( NOT like yours but close)...thanks for your teaching.....from Costa Rica
Omg. This is too good to be true and you make it sound so simple. I dont know if i am watching to learn the skill or to listen to you explain things. I dont even remember anything after watching!😂🤣😅 Honestly, I get a feeling you are intentionally making it all sound so romantic with that groovy music and that modulated voice of yours. 😂🤣😅😆🤭 This is illegal.
I’m giving these a try, but going to put a ring of piped whipped ganache around the edge! After watching your ganache video I figured it must be worth a try. Thank you so much for your lovely content!
Dear Hambit, I'm an engineer and I use silicone a lot with work. we use a vacuum degasser to make the silicone completely bubble-free. I think that would work on your glaze, so you could get a perfect bubble free glaze.
🌸🦋Oh delicious chocolate recipe, and I love that you made your own hazelnut praline too!! Such an adorable smile and concise presentations, feels like I am sitting in cooking class!! Have a safe lovely day!🦋🌸
i've been eyeing on this recipe for soooooo long, finally made this today! i did have some issue with the glaze.. made it twice and it just wasn't the right consistency for pouring and it doesn't have this mirror-like sheen... had to find an alternative recipe at the end :( but overall, the taste is just perfect with the right level of sweetness for me personally. thank you chef for the detailed explanation!
I love 💘 ur video so much to learn from details to details easy to understand !i have so many questions about baking,but i have the answer now.i owe a lot from the best pastry chef!now its my favorite!thank u so much!
Hanbit, thank you for your excellent videos. I have been cooking for 35 years but your tartelette vid taught me a lot. Wish I could send pix as the results were fab.
Very yummy recipes for all sweet lovers....but I would be very glad if you give us the exact measurements of all the ingredients n other basic tips . Stay blessed n cheerful today n always.
Thank you so much for all the lovely recipes you’re sharing with us ❤️ one question I have: is corn syrup mandatory in this recipe? Is there a substitute? Thank you 🙏🏽
You're an angel really. Currently I'm attending a pastry course, but you know what, I just come back to your channel to get a true learning experience. Quick question though, condensed milk in the glaze, is it sweetened or non?
Your explanations are very clear and easy to understand. Will you have a tutorial for feulletine or something to replace? You’re right. Cornflakes are ok but they have a distinct taste or their own.
Hi I just came over from Tik Tok so glad your video came up these scones look amazing and so well presented and high standard of editing huge like from me looking forward to your future videos dropping new friend and supporter here have an awesome weekend.
To skip the feuilletine step,one lazy day😂I've substituted that using a filo sheet and spread a very light layer of butter and sprinkled on powdered sugar,1 minute in the oven and voilà
Hi Hanbit, Thank you for this beautiful recipe, can't wait to try it! Just wanted to check with you, can you make the ganache a day ahead and leave it in the fridge? And next day, just take it out and leave in room temperature to soften or need to reheat in microwave? Any impact to the flavour if used the next day? Thank you
Hi hanbit your videos are so amazing and informative please guide me imade chocolate tart but when I cut this some of them broken please guide me I want to make it again 2 days after on my Eid festival
Wow you always share everything and explain the technique clearly, I am feeling like in a pastry class 🤗 thank you for the knowledge, you are a great chef, like all your video , can we change with gelatin powder?
Hi chef, is the condensed milk sweetened? Here in North America, the unsweetened variety is specifically called evaporated milk, but I think in some other countries it's just called condensed milk so I just wanted to make sure.
I just made this an hour ago and this is the most delicious thing I have ever tasted! Initially I was afraid it might be very sweet but all is well! Thank you for the much detailed tips and techniques! Please continue to make wonderful videos! \(^o^)/
thank you!
I need the weight of each ingredient
9:32
What an underrated channel you have! I love everything about your videos, from the way you explain things to your personality and obviously- the recipe and the end result. Delightful- and just right for my sweet tooth. I would be happy to see more of you in my subscriptions feed!
lol thanks a lot!
I have been thinking the same, really underrated channel.. he teaches really well, done so many recipes with his advices 👍
Love Korean and Japanese baking show they look so clean and elegant. Thank you for sharing your talent chief. 👍♥️
Thank you too
I tried a few components of your tart recipe as I wasn’t confident of executing it in full.
I mixed feuilletine with Biscoff spread (it’ll remain crispy for 1-2 days, not sure about beyond that) and topped with chocolate ganache. It’s yummy.
This is the first time I heard of feuilletine too - it’s going to go into my chocolate cakes from now onwards! Thank you.
I’m gonna slowly repeat this recipe till I make all components of it in a tart 💕
Love your recipe and explanation :)
Sounds great!
I made this for a dinner party last night and it was so amazingly good. I made Feuilletine with 1 egg white, and equal weight of powder sugar, flour and melted butter, spread thin and baked 200 degrees for 6-7 minutes. So super tasty. The crunch and the smoothness of the ganache. So amazing. Love it!
Sounds great!
So cool that you made your own feuilletine!
So that’s how it’s done!
I am beyond excited to have found your channel. You seem to anticipate what questions people may have and thoroughly explain the procedures for all of your recipes. I'm hooked and sitting here watching video after video! I WILL be making a few things.......Thank You!!
Welcome aboard!
Dude looks like he eats good food everyday with that smile. Nice tutorial btw, really helped with my culinary learnings!
Happy to help!
Just woooow! 😯 Love it! I am so grateful that you really explain the nitty gritty behind making your pastries, not a lot of people put that effort in. Thank you! I always learn something useful. And the bonus is that it always makes me wanna make and eat the delicious stuff 😂
My pleasure 😊
Not every chef can be a teacher, as a culinary art student i really prefer your way of teaching, You are the best chef, much love.
thanks!
There is nothing to hate about Hanbit. Of all the youtubers I watch he’s the one I get most excited about when he posts. That’s a hard title to get especially when I’m not even that interested in baking.
thanks!
I'm an engineer dreaming of becoming a pastry chef some day. You are my inspiration. Hope you will share your journey...
good luck!
Hanbit, you're my favorite pastry chef on RUclips. Beautiful work.
Wow, thank you!
Mamma Mia , chef ,I love the way you explain everything!
thank you so much again for your recipes
You are so welcome
Hi Chef! I would love a video on different types of frosting and it’s uses, let’s say French buttercream, Swiss Merengue etc. Your videos are amazing! Thank you so much for your valuable teachings! Love from Mexico ❤️
Great suggestion!
Hambit where were you all my life..great made them 2 days ago and they came out perfect( NOT like yours but close)...thanks for your teaching.....from Costa Rica
thanks
Thank you for showing the recipe step by step. You are special. God bless 👏👏💕
My pleasure 😊
This is my favourite youtube channel now. Love how you teach us everything.
thanks.
Amazing thank you Chef!
My pleasure
Omg. This is too good to be true and you make it sound so simple. I dont know if i am watching to learn the skill or to listen to you explain things. I dont even remember anything after watching!😂🤣😅 Honestly, I get a feeling you are intentionally making it all sound so romantic with that groovy music and that modulated voice of yours. 😂🤣😅😆🤭 This is illegal.
thanks!
I’m giving these a try, but going to put a ring of piped whipped ganache around the edge! After watching your ganache video I figured it must be worth a try. Thank you so much for your lovely content!
thanks!
Dear Hambit, I'm an engineer and I use silicone a lot with work. we use a vacuum degasser to make the silicone completely bubble-free. I think that would work on your glaze, so you could get a perfect bubble free glaze.
thanks!
I try it yesterday. follow your recipes and done! it's look great and dilicious! thank you for your video! I'm a big fan of you now, chef!
Wonderful!
🌸🦋Oh delicious chocolate recipe, and I love that you made your own hazelnut praline too!! Such an adorable smile and concise presentations, feels like I am sitting in cooking class!! Have a safe lovely day!🦋🌸
Yeah
Thanks so much! 😊
Exactly
He did a separate video on the hazelnut praline. It can be used for so many things.
@@ThoiNguyen-zz1kt 💕😇💕
I Don t usually comment but your recipes are wonderful. Thank you for sharing and I hope that you flourish even more.
Thank you so much
Ayyy it's finally here!어린 시절 추억을 떠올리게 하는 맛있는 초콜릿 타르트
haha finally!
After watching this video, I admired the way you had presented it. Hence, I subscribed! Thank you for sharing your knowledge.🙏🏽
cool!
YOU are amazing!!
thanks!
You are a legend and delightful to watch. Your skill and generosity are so helpful and motivating
Thank you from Australia
Wow, thank you!
Great channel i agree seriously underrated. Your incredibly skilled. Great teacher
I appreciate that!
New subscriber from Morocco 🇲🇦 ✌🏻
Thanks chef for sharing your recipes.
Thanks and welcome
That's why I loved all your videos because they are so detailed and we'll explained. Another amazing video. 🥰🥰🥰
Thank you so much 🤗
Merci infiniment Chef pour cette merveilleuse recette.
Superbes tartelettes 🍫🍫
J'ai les vraiment adoré.
merci beaucoup!
Elle a l'air délicieuse !!!
Moi je sais pas quand je vais la faire mais c'est sur que je la ferai.
My room temp close to double than your room temp hehe good recipe chef🙏
lol
wow...super duper amazing!!! Obviously I could see the difference of each layers of texture of the chocy tart.
Good job!!!
thanks!
i've been eyeing on this recipe for soooooo long, finally made this today! i did have some issue with the glaze.. made it twice and it just wasn't the right consistency for pouring and it doesn't have this mirror-like sheen... had to find an alternative recipe at the end :( but overall, the taste is just perfect with the right level of sweetness for me personally. thank you chef for the detailed explanation!
yeah you need to control the temperature.
Thanks for this recipe Chef Hanbit! Just tried it today and it was the bomb! 🍫🥧😋
nice!
I tried the recipe today, it was great. Thank you.🎉
My pleasure 😊
Can hear the crunchiness of tart 😋 look so yummy 😋 and tasty 😋
Thank you 😋
I love 💘 ur video so much to learn from details to details easy to understand !i have so many questions about baking,but i have the answer now.i owe a lot from the best pastry chef!now its my favorite!thank u so much!
sure!
Thank you so much chef❤🎉, you are the best chef ..
God bless you 🤩
My pleasure 😊
Your videos are next level. Keep it going please. You'll be in the millions with subscribers in no time.
Thanks, will do!
Thank you for sharing this awesome recipe. I hope you could one day open your bakery shop in the US so that I could try all of these amazing cakes 😁😁😁
I hope so too!
We all would like a master class on croissants.
ok!
Hanbit, thank you for your excellent videos. I have been cooking for 35 years but your tartelette vid taught me a lot. Wish I could send pix as the results were fab.
You are so welcome!
@@HanbitCho a quick question. Your tartlet cases... can they be baked and frozen and still be crisp after defrosting?
I tried it. They are ok to freeze
@@paulssamuel Hi Paul. Your input is helpful. Did you need to re-bake the baked tarts from the freezer.
Wohhhhh wohhhhh very impressive and beautiful item.
Thank you so much 😊
Best video always from chef hanbit..
Thank you so much 😀
thank you ever so much chef for sharing.
My pleasure
You are really the master cook ❤
thanks
You are best chef !Thank you very much!!!!🙌
My pleasure 😊
formidable!Thank you very much for sharing this wonderful recipe!
My pleasure 😊
It looks amazing! 🤤
I’m might try making it this weekend!
Hope you like it!
Thank you for the recipe chef! I really love your videos and I'm waiting for another recipes :)
Glad you like them!
Thanks for share this perfect Chocolate Tart recipe.🤩😍🙏🙏
My pleasure 😊
Excellent tart and you are very pleasant to watch and listen to. I’m subscribed!
Welcome aboard!
Very yummy recipes for all sweet lovers....but I would be very glad if you give us the exact measurements of all the ingredients n other basic tips . Stay blessed n cheerful today n always.
yeah it's in the descriptions.
I absolutely love your channel thank you!!!!!!!❤
You are so welcome!
Thanks for the chocolate shell chef 😉
My pleasure 😊
Thanks for sharing, beautiful work.
Thank you! Cheers!
Well done tartlets. Thanks alot chef
Glad you like them!
انت بارع حقا تهانينا❤
thanks.
lovely!!
thanks!
Oe la la very good and delicious... thanks a lot for your recepice dear Hanbit 🦊🦊🦊🦊🦊🦊🦊🦊🦊🦊
thanks.
Thank you so much for all the lovely recipes you’re sharing with us ❤️ one question I have: is corn syrup mandatory in this recipe? Is there a substitute? Thank you 🙏🏽
Yes, absolutely
thank you very mutch,I learn from you.
Glad to hear that
Hello verry fun to bake and verry good too eat. Thanks Chef!
Glad you enjoyed it
You're an angel really. Currently I'm attending a pastry course, but you know what, I just come back to your channel to get a true learning experience.
Quick question though, condensed milk in the glaze, is it sweetened or non?
Wonderful! The condensed milk is sweetened.
Your explanations are very clear and easy to understand. Will you have a tutorial for feulletine or something to replace? You’re right. Cornflakes are ok but they have a distinct taste or their own.
Great suggestion!
Awesome as usual
Thanks again!
역시 금손이시네요! 부러워요👍👍👍💗
감사합니다~
Bravissimo,molto professionale e estremamente esaustivo 🎩👏👏👏👏Un saluto dall'Italia
thanks!
Безупречная работа мастера!!! Большое спасибо за рецепт. Восхитительно!!! 🤗🇷🇺🇷🇺🇷🇺
thanks!
Thank you for another great video.
Thanks for watching!
Awesome
thanks!
Your amazing ❤
thanks
Please, what are measurements? 🤔
wow!! i love your ideas chef habit😍😍
Thanks a lot 😊
수고했어요.
한빛쉐프님👍👍👍
감사합니다.
Thank you chef👍
So nice of you
Nice video
thanks
Hi chef! Your videos inspire me to bake🤩
Happy to hear that!
Teacher perfect 👍
Thank you! 😃
Hi I just came over from Tik Tok so glad your video came up these scones look amazing and so well presented and high standard of editing huge like from me looking forward to your future videos dropping new friend and supporter here have an awesome weekend.
thanks!
To skip the feuilletine step,one lazy day😂I've substituted that using a filo sheet and spread a very light layer of butter and sprinkled on powdered sugar,1 minute in the oven and voilà
okie
PERFECT!!! THANK YOU SO MUCH
You're welcome!
I am your new subscriber from Pakistan-Italy ..Your recipes are Amazing..Keep it up 💞
Thank you so much 😊
Love it! Thanks for the video
Glad you enjoyed it!
Wow 🤩 love your video and recipe
Thank you 😋
Great
yay
Fantastico perfekt I will trie thise today
All the best
Is there a difference between almond powder and almond flour?
nah
Hi Hanbit,
Thank you for this beautiful recipe, can't wait to try it! Just wanted to check with you, can you make the ganache a day ahead and leave it in the fridge? And next day, just take it out and leave in room temperature to soften or need to reheat in microwave? Any impact to the flavour if used the next day?
Thank you
yeah it's possible
Will the tart have the shine without the glaze? Looks amazing and looking forward to trying this recipe.
you need the glaze for the shine.
love your videos ♥ thank you for all this amazing work ♥ greeting from germany =)
You are so welcome!
yum!
yum!
Dear hambit, can u kindly share the proportion of the ingredients in all your channels? Will certainly love to try them out. Thank you
Sure 😊
Hi hanbit your videos are so amazing and informative please guide me imade chocolate tart but when I cut this some of them broken please guide me I want to make it again 2 days after on my Eid festival
hmm weird.
Wow you always share everything and explain the technique clearly, I am feeling like in a pastry class 🤗 thank you for the knowledge, you are a great chef, like all your video , can we change with gelatin powder?
Most welcome 😊
yeah you can use gelatin powder.
Hello chef, very helpful video 👌👍
Thanks for liking
Wow❤
thanks.
Awesome video🌹
Thank you 🤗
Hi chef, is the condensed milk sweetened? Here in North America, the unsweetened variety is specifically called evaporated milk, but I think in some other countries it's just called condensed milk so I just wanted to make sure.
Same in Australia. I would assume it’s sweetened.
yep it's sweetened condensed milk.