Martha, what do you feed your chickens? Their eggs are like bricks, and the yolks so deep in color! The eggs in stores are so thin shelled and blah! May I say that I miss seeing you daily on television. I am glad you are here though. Watching you, learning from you does all kinds of nice things to me. You are better that narcotics. 😂🤗🤗🤗🤗🤗
My granny unpitted cherries by sticking the two ends of a hairpin into a cork and inserting the end bow into the cherry. The pit removers today are such a long way from her method.
Dear Mrs. Stewart, I have the hardcover book " Martha Stewart pies and tarts", of which there have been multiple editions. From it, I learned your recipe for "Cremme patissere" which I make ever since, but in your recipe you include making use of " bain-marie", to make it, however in your Youtbe videos about the cream, you do not make it that way. Would there be any difference using or not using "bain-marie" ?. Many thanks
Si vienes a la receta en inglés Google generalmente pregunta si Vd. necesita una traducción. O Vd. puede copiar el texto y traducirlo por Google Translate.
Thanks for watching! Find the links to these delicious pastry recipes in the description!
You’re the best Martha.
Is there an advantage to adding the flavors after the pastry cream is boiled?
I was looking for a pastry cream recipe when I came across this video. It is exactly what I’m looking for. Simple and fast. Thank you Martha.
Thank You I was transported to heaven watching.
The boss and queen of baking all hail Martha Stewart.
👸🏼👸🏼👸🏼
I love the idea of having the students there, hat a great opportunity for them!
Hello Martha! Your recipe for making " Pastry Cream" is fast and spot on! BRAVA!!!! Thank you for sharing.....John Ellis, Aldie, Virginia
I LOVE ALL MARTHA RECIPES. THEY ARE ALL DELICIOUS!
i like it when other people are on the show
Thank you Martha for sharing your knowledge, those little extra tips are always helpful 🌺
Loving this I watch everyday.
I watch also everyday and I really learned a lot. U r a woman of all trades. Ur. Christmas cookies r delicious and I wrap presents much better now.
The best teacher..!
Help needed....Ooh looks wonderful Martha, I made the custard last night my eggs curdled? I used the recipe for the Kremowka.
Thank you for kremówka, Martha. Greetings from Warsaw :)
I love those cherry pitters!
Very kind person..!
Martha, what do you feed your chickens? Their eggs are like bricks, and the yolks so deep in color! The eggs in stores are so thin shelled and blah!
May I say that I miss seeing you daily on television. I am glad you are here though. Watching you, learning from you does all kinds of nice things to me. You are better that narcotics. 😂🤗🤗🤗🤗🤗
Kremowka reminds us napoleon
Thanks so much; lovely🌟
My granny unpitted cherries by sticking the two ends of a hairpin into a cork and inserting the end bow into the cherry. The pit removers today are such a long way from her method.
Oh looking tasty 😋
Uu knowss the skills❤️💯dear Martha 🍮🤗 love Ur style...
Look very delicious 🤤 😋
😍 Délicious creamy rezept
Dear Mrs. Stewart,
I have the hardcover book " Martha Stewart pies and tarts", of which there have been multiple editions.
From it, I learned your recipe for "Cremme patissere" which I make ever since, but in your recipe you include making use of " bain-marie", to make it, however in your Youtbe videos about the cream, you do not make it that way.
Would there be any difference using or not using "bain-marie" ?.
Many thanks
Necesito la receta en español, por favor, gracias
Si vienes a la receta en inglés Google generalmente pregunta si Vd. necesita una traducción. O Vd. puede copiar el texto y traducirlo por Google Translate.
@@TheNinnyfee si muchas gracias pero no me la tradujo, volveré a intentarlo
pastry cream and insider trading. 😅😅😅
.
🌻🌻🌻
People study pastry-science in uni? What the bleep.
Yep because baking is basically science.
❤️👍