One thing I love about you, John, is that you don't try to be "le chef parfait". You don't have a problem showing that you spill the icing on your hand, just like the rest of us. I feel relaxed when I watch your videos, like you're a friend who made it big and I'm wishing you well. I wish you and your family were my neighbors. ❤
@@bellabana the other two countries are myanmar and liberia but they use both imperial and metric system. they're slowly switching completely to metric system. the US has mentioned that they wanted to adopt the metric system back in 1975 but that never really worked out
As a current Pastry student in culinary school.... your videos are fantastic! We have even used your videos as references! I’m so happy to see a good Mille Fuille Demo!
Hey , cheer up guys... you're all alive and I hope breathing, so you should be grateful for that. Cancer is something that can and will go away. Have faith, you can do this. God bless you guys. Luv ya'll :))
I'm super depressed and I don't even know how to bake but I love to watch his videos. His smile and his baking makes me feel safe and happy, like there are still good things out in the world and everything will be okay.
Fun fact, I made this recipe at like 10 pm after a work day, and I added flour instead of sugar to the cream and you can imagine that the cream was not too creamy and had a strong flour taste. I came here to leave a comment and "warn people" that maybe the grams are not correct or something is wrong with your recipe 😂. but thankfully I opened your blog and saw that there should've been sugar 🤦... So, fair WARNING: Do not cook when you are tired!! you're welcome 😂 P.S. I will try again and come back
I love that he called the recipe Mille fuille , and although he didn’t make the “thousand” layer pastry himself, I love how even though he’s using the store bought pastry in this video, he addresses that and even asks if we would like to see a tutorial on how to do it :) ~which I would love btw. ~
I am a chef student and I struggled to bake. Could never understand how you make anything except for cake. I can honestly say, that he knows his stuff. After looking at his videos. I am making croissants, french butter cream and so much more
Mille Feuille sounds so intimidating to make but you make this look so easy! I'm definitely going to have to try this at some point soon! Always a fan of your recipes, thank you for sharing this John! :)
@@lyudmilasoul9256 Hahaha he used store bought puff pastry though didn't he 😛. Oh I know puff pastry is very labor intensive with all the layer making... If I ever do make this from scratch, I'll use a shortcut method for it that grates frozen butter into the flour, and creates pockets of steam when it bakes to make the layers. Kind of similar to pie crust. Although not exactly the same but I think it would work well enough hopefully! 😊
Mille Feuille is my favorite dessert. They are very popular in Quebec where I grew up. Thank you for this recipe, I have never made them and now I must
I'm so fond of French pastry and those who can bake it almost as perfect, nice recipe specially "Mille Fueille". Some say life it's to short to make filo pastry, I'd think it's the opposite or until you try.. Thanks for sharing your version! #PreppyKitchen #MilleFeuille #PhylloPastry #FiloPastry #PuffPastry #MilHojas #Amaziiing #2023 ❤🧡💛💚💙💜
@Aputsiaq MalakiassenHa! I didn't even make it. I usually make a much bigger version of it, with the universal puff pastry recipe and with much less mess, cos I have nobody to clean after me, but me 😁
I love to entertain my friends. I will make everything ahead of that day and then assemble it a few minutes before dessert. Everything stays fresh, and crisp , but I still have my sanity. I do make the tops (with the feathered icing) beforehand. I have the pastry cream in a bag in the fridge. The puff pastry is in an air tight container- all I have to do is pipe and assemble. I dismiss myself for 5-10minutes to prep before serving. People think you spend forever making them... because they look beautiful. I like to make chocolate icing and use white chocolate for a reverse effect. Both look beautiful (and if you are extra... adding edible gold to the white icing looks stunning). I love these recipes/videos that I can send to friends.
Thank you, thank you, thank you, you have just shown me how to make one of my all time favourite sweet deserts, not because it’s the best; but it gives me so much good memories of what my late mother used to make but I was too silly to ask her for the recipe before she passed. Thanks again, my kids now also love this so the tradition can continue.
I am sitting here watching this gorgeous video on a 72" screen and drooling all over the place! OMG, I have only been able to enjoy sitting down to eat one of these masterpieces of pastry artistry, and that was in a lovely little French Boulangerie in Colorado. I can still taste the delicious filling and the mix of white and dark chocolate with the flakey pastry that was a nightmare to cut lolol. I don't know that I have the patience to attempt to make myself this same creation, but I am going to find a partner in the kitchen that can help make this happen at least once in my life. Thank you for showing us your craft with such enthusiasm and honesty, telling us the entire time that it's 'EASY' to prepare, just follow each step carefully and don't rush....great advice!!! Now where is my drool bucket before I drown in my own juices from this video. You did GREAT!
Thanks for providing measurements in both cups and grams so people in different cultures can understand the amounts. (And thanks for leaving in the good where the icing was accidentally poured over your hand. We all make little mistakes like that. You bring a smile for us.)
Sprinkling the pastry with a light dusting of powdered sugar halfway through baking gives it a lovely crunch as well a bit of stability against the wet filling.. Have also heard cream+pastry cream called creme diplomat.. Thanks for sharing your lovely recipes
Born in Switzerland Mille Feuille was my favourite sweet pastry. I used to get them with a pink frosting and there are some places they call it a "Tompouce". Thank you for your recipes!
I appreciate you greatly... you are NOT pretentious that you can't make a mistake. I love that! You show that you made a little mess. lol!!! you are human too! Thank you !!!! you are so easy to follow!
I love that you show when you drop things, spill them (including on your hands), etc. but everything still comes out a-may-zing. It gives hope to klutzes like me, John. Oh, and I love the way you say "amazing"! ❤
YUMM! Being French myself I have been making Mille-Feuilles for years and absolutely love them! My favourite are the pastry cream and chocolate pastry cream, and also honey! SO delicious 😋😋❤️❤️
Hi John! First off love your videos!! Can you please please do a video on puff pastry? There are sooo many out there with different techniques and i find it quite confusing as a beginner. Your recipes are easy to follow and would love if you could make one on how to make puff pastry at home. Thanks and keep spreading the cheer!
You are absolutely adorable such a fine chef of many palatable ethnic dishes! Thank you so much for sharing your expertise and with your kind voice you make watching you soothing to view.
John, My son wanted these for Christmas - told him not Christmas fare, promised I would make them for New Year - here I am 31st December , 2023 - Happy New Year!
It would be SO cool if you were to make a popular Pakistani/Indian dessert! They’re so rich, which is why I think you would like it LOL A couple recommendations: 1) kheer (rice pudding) 2) ras malai 3) gulab jamun 🥰🥰🥰 P.S. I LOVE all your recipes! They never disappoint👍🏼
Really enjoyed this video. Very watchable chap. Gives you loads of tips. He not trying to be clever and cheffy, he clearly just wants to have fun making tasty food. This guy wants you to enjoy it too and succeed. This man is a keeper!
I love everything you do and your channel is amazing, I just need to say, as a French fan, it's actually "Mille feuilles" with an S. That's it. You're amazing. Love.
You are an incredible teacher! Thank you! I’m using some of your recipe’s in my bakery! I refer people to your videos when they ask, how I’ve done something! You are so appreciated! It never ceases to amaze me that someone like me can make fancy, tasty, beautiful creations! But...I can! Thank you!!!! Thank you!!! Blessings to you!!!🌼
KAITLYN TAYLOR Thank you for your kind words. I’ve just payed a visit to your home page. You have some fabulous recipe’s. 🧑🍳. I know I will be a frequent visitor. 👀 My very best wishes to you for following your dreams. 🤩🥳🤩 I make lots of different preserves such as jams, jellies and chutneys , wine , cider and other drinks like Sloe Gin my favourite is Limoncello. I grow the majority of my fruit and vegetables. There’s just no comparison for flavours.
We need a entire house tour on the channel. We know it isn’t baking related but he got his house redone and I am pretty sure we want to see the entire property. Like if you want a video of this
It looks so good and fancy ❤️ I just happen to have all the ingredients too so I’ll try to make it. Your previous recipes have always turned out good so I have high hopes!!
I made 2 pastry creams last week to use in 2 different trifles (1 vanilla, 1 lemon). OMGEE John. Its so hard NOT to just eat it all up from the bowl. I've seen these before but didn't know how to pronounce or make them. Thanks to you now I do. And because they look fairly easy to do (love the shaving tip btw) looks like I'll be making some soon. Like you I'm going to go the store bought puff pastry route. Unlike you I've never made it before. But hey, it'll be one less step in making these beauties! 🙂 Thanks for the recipe/video...
Ive been watching so many of your vids and now that I've retired I'm getting into cake making for fun. Initially I wanted to only do the icing but after watching so many of your videos, I want to make the whole thing now. So I have been avidly watching your tutorials. Many many thanks for the brilliant way you impart your wealth of knowledge. Now, my wife is an excellent cook, very traditional and as we live in Wales (a Little bit of land stuck on the edge of England) she tends to do lots of Welsh recipes. Anyway, I got her too watch you at first she wasn't impressed with my new found interest or anyone cooking on youtube but she thawed out out and then she starting marking what you were doing (She, like you, also used to be a school teacher.) She'd say "Yes he is doing this right," and then she would say "Yes he is doing that right," until in the end she was utterly impressed and totally enthralled with what you were going to do next. So credit where it is due. Brilliant work indeed. Anyway, I have one question for you. In Britain custard is a very definite thing. I'm wondering, I'm not sure but is custard the same same stuff in the USA?
A quick tip for on plate/presentation assembly....put two quick little spots on the bottom of the first layer. This helps stick that puff pastry down so it doesn't wiggle around when you are piping...and so it doesn't slide off, Heaven forbid, when you are serving!! Great video! Thank you!
Your videos are some of the best to watch when I need a break from the news. Besides being calming and sane, I learn things I have actually done! (My Girl Scouts love the no bake cookie dough balls and so do I!) Thank you so much!
I love that he explains certain things in recipes it’s informative and teaches me new things. I wonder if he has ever done anything with pastry puffs ?
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
One thing I love about you, John, is that you don't try to be "le chef parfait". You don't have a problem showing that you spill the icing on your hand, just like the rest of us. I feel relaxed when I watch your videos, like you're a friend who made it big and I'm wishing you well. I wish you and your family were my neighbors. ❤
salam habine ileu
Pq foo aniting
Sabar saya
I love that he explains why he’s doing something and also including metric system
Yeah that is true professionalism
For people like me. A big part of the world, need metric system and doesn't understand your system. But we love your dessert ❤️
Céline Descombes I think there’s only 3 countries in the world that don’t use the metric system, America being one of them, crazy!
@@bellabana the other two countries are myanmar and liberia but they use both imperial and metric system. they're slowly switching completely to metric system. the US has mentioned that they wanted to adopt the metric system back in 1975 but that never really worked out
@@bellabana, shhhh, it's okay not to do the same thing as everyone else.
As a current Pastry student in culinary school.... your videos are fantastic! We have even used your videos as references! I’m so happy to see a good Mille Fuille Demo!
culinary institute of america?
To the whole world : black gold means liquid petroleum .
To the bakers: vanila beans is the black gold .
Nice 👍
And with worms, it's compost! :0)
Hahahaha so true! 😂
Ummmmmmmmmmmm
Yeah! I agree it too😊
yasss
He's the husband that I'll never have.
He has the kitchen that I’ll never have. 😋
Hey , cheer up guys... you're all alive and I hope breathing, so you should be grateful for that. Cancer is something that can and will go away. Have faith, you can do this. God bless you guys. Luv ya'll :))
@@anneshirley95 yeahhh
Nicole Albanese funny and same
@@castlevina8425 Y'all 👁️👄👁️
I'm super depressed and I don't even know how to bake but I love to watch his videos. His smile and his baking makes me feel safe and happy, like there are still good things out in the world and everything will be okay.
Hey! Hope you are okay. Sending love 💕
He is showing you how to bake. You can do it!
ruclips.net/video/mX6cl_xV5TY/видео.html
Fun fact, I made this recipe at like 10 pm after a work day, and I added flour instead of sugar to the cream and you can imagine that the cream was not too creamy and had a strong flour taste.
I came here to leave a comment and "warn people" that maybe the grams are not correct or something is wrong with your recipe 😂. but thankfully I opened your blog and saw that there should've been sugar 🤦...
So, fair WARNING: Do not cook when you are tired!! you're welcome 😂
P.S. I will try again and come back
Aww could have turned it into cream puff dough or churros
I literally have a whole RUclips playlist of just your recipes😂💗 these deserts going to come in handy during the holidays🤭😊
Same here. I think that there are plenty of others who do the same.
Same here
Well, nice to know you're Stocking recipes for the Holliday's! I didn't think of that!...but thanks to your comment I'm going to Now👍
but..same I'm not making any of them because I'm dieting lol
Me too!
I love that he called the recipe Mille fuille , and although he didn’t make the “thousand” layer pastry himself, I love how even though he’s using the store bought pastry in this video, he addresses that and even asks if we would like to see a tutorial on how to do it :) ~which I would love btw. ~
i’m feeling so blue lately and rewatching your old videos make me feel like home.. love you
What did the Chef say when his assistant almost burnt the Mille Feuille?
*Get the Sheet out!*
Passion for food haha lol
69 likes i--
ok its not 69 anymore lol
This is part of why I follow you, too 😂
😂😂😂😂
I am a chef student and I struggled to bake. Could never understand how you make anything except for cake. I can honestly say, that he knows his stuff. After looking at his videos. I am making croissants, french butter cream and so much more
*"That is black gold"*
For the price it better be.
Seriously! That stuff is so expensive!!!!
he literally makes the BEST recipes everr!!
John:just keep stirring it
My mind:just keep stirring, just keep stirring, just keep stirring 🐠🐠🐠🐠🐠
I will show my self out🙃
Omg he liked my comment 😝😝😝
In John's signature dailogue, it will be
"Stir.. stir... Stir.. ☺️😅
"Whisk... Whisk... Whisk.."😋
"Beetlejuice... Beetlejuice... Beetlejuice"
The patience and eye for detail keeps me in complete state of envy. I bow to you in respect.
Mille Feuille sounds so intimidating to make but you make this look so easy! I'm definitely going to have to try this at some point soon!
Always a fan of your recipes, thank you for sharing this John! :)
Thanks so much!!
You really think it's easy? Have you tried it out?
Have you done the puff pastry yourself too? (To make it even easier than it seems) 😉
@@lyudmilasoul9256 Hahaha he used store bought puff pastry though didn't he 😛. Oh I know puff pastry is very labor intensive with all the layer making... If I ever do make this from scratch, I'll use a shortcut method for it that grates frozen butter into the flour, and creates pockets of steam when it bakes to make the layers. Kind of similar to pie crust. Although not exactly the same but I think it would work well enough hopefully! 😊
Mille Feuille is my favorite dessert. They are very popular in Quebec where I grew up. Thank you for this recipe, I have never made them and now I must
I haven’t had mille feuille since I was in France almost 20 years ago! I forgot how much I love it and now I can make it. 💜
ruclips.net/video/mX6cl_xV5TY/видео.html
How did it taste and how much similar is it to the one in France.
I'm so fond of French pastry and those who can bake it almost as perfect, nice recipe specially "Mille Fueille". Some say life it's to short to make filo pastry, I'd think it's the opposite or until you try.. Thanks for sharing your version!
#PreppyKitchen #MilleFeuille #PhylloPastry #FiloPastry #PuffPastry #MilHojas #Amaziiing
#2023 ❤🧡💛💚💙💜
Preppy kitchen:
It looks hard, but it’s so easy! It will be ready before you know it!
Me: Struggles for 3 hours to make it
My thoughts too. And 2 more hours for the washing up!
Lyudmila Soul come on it’s not his mistake.... we have to be skilled
Rose Lavelle fan 😅😅😅😅 in the end what was the result?
@Aputsiaq MalakiassenHa! I didn't even make it. I usually make a much bigger version of it, with the universal puff pastry recipe and with much less mess, cos I have nobody to clean after me, but me 😁
I didn’t try to make it😅
I tried to make his cream puffs, and it worked but it took me all day! I couldn’t imagine what would happen with this...
I love to entertain my friends. I will make everything ahead of that day and then assemble it a few minutes before dessert. Everything stays fresh, and crisp , but I still have my sanity. I do make the tops (with the feathered icing) beforehand. I have the pastry cream in a bag in the fridge. The puff pastry is in an air tight container- all I have to do is pipe and assemble. I dismiss myself for 5-10minutes to prep before serving. People think you spend forever making them... because they look beautiful. I like to make chocolate icing and use white chocolate for a reverse effect. Both look beautiful (and if you are extra... adding edible gold to the white icing looks stunning). I love these recipes/videos that I can send to friends.
'Whisk, whisk, whisk!'
I love you, John 🤩
I love that you give us new recipes AND new words, "crunky" is EXACTLY what powdered sugar is like when it's got not quite enough liquid.
Love this guy!! ♥️ always positive vibes.
Ikr? Something the world could use more of.
Thank you, thank you, thank you, you have just shown me how to make one of my all time favourite sweet deserts, not because it’s the best; but it gives me so much good memories of what my late mother used to make but I was too silly to ask her for the recipe before she passed. Thanks again, my kids now also love this so the tradition can continue.
Whenever you say whisk, I say whisk, whisk,whisk in my head.
Ha ha ha! Me, too!
I am only 11 and love baking and been watching and starting to bake bc of you and now my whole family loves my baking and they loved this THANK YOU✨
I would love to see a puff pastry tutorial!
Same!
same
@HabeshaTunes lol I made it and I froze and it has been in the freezer for a few months ;)))))
Thanks , ❤❤❤
Same i would love to
I am sitting here watching this gorgeous video on a 72" screen and drooling all over the place! OMG, I have only been able to enjoy sitting down to eat one of these masterpieces of pastry artistry, and that was in a lovely little French Boulangerie in Colorado. I can still taste the delicious filling and the mix of white and dark chocolate with the flakey pastry that was a nightmare to cut lolol.
I don't know that I have the patience to attempt to make myself this same creation, but I am going to find a partner in the kitchen that can help make this happen at least once in my life. Thank you for showing us your craft with such enthusiasm and honesty, telling us the entire time that it's 'EASY' to prepare, just follow each step carefully and don't rush....great advice!!!
Now where is my drool bucket before I drown in my own juices from this video. You did GREAT!
Thank you for making THE BEST pastry video I’ve seen on RUclips! So clear, so fun, and I love your kitchen!
Thanks for providing measurements in both cups and grams so people in different cultures can understand the amounts. (And thanks for leaving in the good where the icing was accidentally poured over your hand. We all make little mistakes like that. You bring a smile for us.)
John bringing only the best recipes 🤗
thank you!
Sprinkling the pastry with a light dusting of powdered sugar halfway through baking gives it a lovely crunch as well a bit of stability against the wet filling..
Have also heard cream+pastry cream called creme diplomat..
Thanks for sharing your lovely recipes
Born in Switzerland Mille Feuille was my favourite sweet pastry. I used to get them with a pink frosting and there are some places they call it a "Tompouce". Thank you for your recipes!
I appreciate you greatly... you are NOT pretentious that you can't make a mistake. I love that! You show that you made a little mess. lol!!! you are human too! Thank you !!!! you are so easy to follow!
I tried the recipe already. That custard was amazing!!!!
I literally RUclips 4 videos and 2 online recipes to get this.
And you have given me the perfect video for this ❤
Thank you !
When he used to be your old teacher😂
Science teacher right?
@Atena Noroozi yeas
@@alessandreacaladharan9399 yes
@@itztazkia.9605 nice. What was he like? Always bringing food to class?
@@PhoenicianPrincess88 to be honest you could see he had that passion but yes on his birthday he brought cinnamon rolls he made him self
I love that you show when you drop things, spill them (including on your hands), etc. but everything still comes out a-may-zing. It gives hope to klutzes like me, John. Oh, and I love the way you say "amazing"! ❤
I'd like to point out that until literally now I've pronounced it "Milly Filly".
It's actually pronounced "meal-fuh-e" and not "foy" the way he's pronouncing it
Hah. I say " milli folli".
I only looked it up on RUclips so I could find out how to pronounce it.
Americans cannot properly pronounce the "feuille" (meel-fœ-yuh).
Meal fey is how you pronounce it
YUMM! Being French myself I have been making Mille-Feuilles for years and absolutely love them! My favourite are the pastry cream and chocolate pastry cream, and also honey! SO delicious 😋😋❤️❤️
“Crunky”?.....such a good word. I’ve never heard it before, but immediately knew exactly what you meant.
Everything about you that explains the recipe to a foreigner like me is perfect. Speed, pronunciation, gesture. Thanks for sharing.👍👍👍👍
I have never even thought about attempting this at home but your tutorials are so good I want to try it now!
Best cooking show on YT, hands down.
Hi! Yes, I would love for you to do a puff pastry tutorial! Your videos give me life! 😬
Omg! Where have you been all my life???? 😂😂😂 I’m here now; I’m addicted. I will be making these this week. ❤
Hi John! First off love your videos!! Can you please please do a video on puff pastry? There are sooo many out there with different techniques and i find it quite confusing as a beginner. Your recipes are easy to follow and would love if you could make one on how to make puff pastry at home. Thanks and keep spreading the cheer!
You are absolutely adorable such a fine chef of many palatable ethnic dishes! Thank you so much for sharing your expertise and with your kind voice you make watching you soothing to view.
I was literally thinking earlier,I would really love to make Mille fueille! And there it is ! Great vid so far ! Can’t wait to finish it !
John, My son wanted these for Christmas - told him not Christmas fare, promised I would make them for New Year - here I am 31st December , 2023 - Happy New Year!
It would be SO cool if you were to make a popular Pakistani/Indian dessert! They’re so rich, which is why I think you would like it LOL
A couple recommendations:
1) kheer (rice pudding)
2) ras malai
3) gulab jamun
🥰🥰🥰
P.S. I LOVE all your recipes! They never disappoint👍🏼
My mouth is watering! I LOVE ras malai!!!
Really enjoyed this video. Very watchable chap. Gives you loads of tips. He not trying to be clever and cheffy, he clearly just wants to have fun making tasty food. This guy wants you to enjoy it too and succeed. This man is a keeper!
Yess!!! Could you pls do the puff pastry from scratch tutorial would totally love that
Thanks❤️
Yes!! Please do the tutorial (please!!) Thank you❤️
Not sure if u saw it but he has made a tutorial video for the puff pastry :)
@@EiresNancy no, I didn’t, I couldn’t find it, where is it?
@@EiresNancy found it! Forget my question, thank you :)
@@beatrizm.3519 your welcome 😄
Yes please to the puff pastry tutorial. Thank you for making these tutorials they’re brilliant to watch.
When he said you're not going to assembly line into people's mouths I was like um wait cuz that's an assembly line I wanna be in right now!
This is my favorite dessert in the entire world, that's why I'm not aloud to eat it a lot! 😁
the marble top is too pretty 🙌
Chef: *spills*
"That never happened"
Me: I saw nothing. *Nods*
Yes, yes, yes I was reading the recipe today and thinking please John make a video about it. Ohhh God loves me. 😊😊😊😊😊❤. You are the best 😊
Yes John would really appreciate a puff pastry tutorial 😀
Hello John
I am in love with your videos.. I am an American living in Italy 🇮🇹 I made lots of your recipes.. The best
Thank you
Grazie 😊
I love everything you do and your channel is amazing, I just need to say, as a French fan, it's actually "Mille feuilles" with an S. That's it. You're amazing. Love.
@Supr Eme ...Double Stitching! I see what you did there!!! You're thousands miles ahead!!!💫
You are an incredible teacher! Thank you! I’m using some of your recipe’s in my bakery! I refer people to your videos when they ask, how I’ve done something! You are so appreciated! It never ceases to amaze me that someone like me can make fancy, tasty, beautiful creations! But...I can! Thank you!!!! Thank you!!! Blessings to you!!!🌼
Ooh, you’re left handed! I’m also left handed. It’s wonderful to find another fellow leftie out in the wild.
The best cooking channel I’ve found.
Who wants to start a go fund me to get John a new cutting board 🙋♂️
Love that you use metric measurements along with imperial and cup sizes.
KAITLYN TAYLOR Thank you for your kind words. I’ve just payed a visit to your home page. You have some fabulous recipe’s. 🧑🍳. I know I will be a frequent visitor. 👀 My very best wishes to you for following your dreams. 🤩🥳🤩
I make lots of different preserves such as jams, jellies and chutneys , wine , cider and other drinks like Sloe Gin my favourite is Limoncello. I grow the majority of my fruit and vegetables. There’s just no comparison for flavours.
Love this 💕 can you make an opera cake next
I've JUST discovered your channel. I may never be the same again.
World, if I disappear, follow the crumbs and the perfume of vanilla.
Never been this early!!!! Also wow that looks gorgeous 😍
❤this recipe! I’m glad you used frozen puffed pastry
I learned something! The word "ppthtt" is an actual culinary term! Good to know!
Just love the arrangement of all the utensils hanging there.. wonderful.
12:22
john: "I've iced all of my tops"
Me: yeah.. totally.. Same... 😏
13:16 is the setter, gah! why he be wet??!!
i’m calling 911 😂
I love Mille feuilles . I couldn’t find it here in the Us but every time I go backhome I make sure I have My favourite disert . 👍👍👍👍👍👍👍👍👍
We need a entire house tour on the channel. We know it isn’t baking related but he got his house redone and I am pretty sure we want to see the entire property.
Like if you want a video of this
Thank's so much.👍👍👍👍top top top .algeria🌹🌹🌹🌹.merci c du top chef ca donne l'eau à la bouche
It looks so good and fancy ❤️ I just happen to have all the ingredients too so I’ll try to make it. Your previous recipes have always turned out good so I have high hopes!!
Thank you, you are the owner of the beautiful smile that gives your food beauty and magnificence
This was so helpful and John's explanation is spot-on to avoid any kitchen disaster. Thank you so much❤
When i was living in paris i fell in love with this dessert😍 I miss paris😭
I definitely want a puff pastry tutorial. I can't buy it where I live 😭
I absolutely love😘 Mille Feuille. It is one of my fav recipes, thank you John🙏
Wow! 6th time in a row! First comment and view!
You rock!
You're a superfan for sure.
I made 2 pastry creams last week to use in 2 different trifles (1 vanilla, 1 lemon). OMGEE John. Its so hard NOT to just eat it all up from the bowl. I've seen these before but didn't know how to pronounce or make them. Thanks to you now I do. And because they look fairly easy to do (love the shaving tip btw) looks like I'll be making some soon. Like you I'm going to go the store bought puff pastry route. Unlike you I've never made it before. But hey, it'll be one less step in making these beauties! 🙂 Thanks for the recipe/video...
Ive been watching so many of your vids and now that I've retired I'm getting into cake making for fun. Initially I wanted to only do the icing but after watching so many of your videos, I want to make the whole thing now. So I have been avidly watching your tutorials. Many many thanks for the brilliant way you impart your wealth of knowledge. Now, my wife is an excellent cook, very traditional and as we live in Wales (a Little bit of land stuck on the edge of England) she tends to do lots of Welsh recipes. Anyway, I got her too watch you at first she wasn't impressed with my new found interest or anyone cooking on youtube but she thawed out out and then she starting marking what you were doing (She, like you, also used to be a school teacher.) She'd say "Yes he is doing this right," and then she would say "Yes he is doing that right," until in the end she was utterly impressed and totally enthralled with what you were going to do next. So credit where it is due. Brilliant work indeed. Anyway, I have one question for you. In Britain custard is a very definite thing. I'm wondering, I'm not sure but is custard the same same stuff in the USA?
love that you leave in your faux pas, so authentic
Oh wow! I have to try this! My french husband would be so happy if I could pull it off!
A quick tip for on plate/presentation assembly....put two quick little spots on the bottom of the first layer. This helps stick that puff pastry down so it doesn't wiggle around when you are piping...and so it doesn't slide off, Heaven forbid, when you are serving!! Great video! Thank you!
I love how every time he makes these vids, he always say its EZZZZZZZZZZZZZZ to make
Your videos are some of the best to watch when I need a break from the news. Besides being calming and sane, I learn things I have actually done! (My Girl Scouts love the no bake cookie dough balls and so do I!) Thank you so much!
I've been making your recipes for 2 days straight. AMAZING!!!
I absolutely LOVE when you say whipped cream‼️
I love that he explains certain things in recipes it’s informative and teaches me new things. I wonder if he has ever done anything with pastry puffs ?
Old school French pastry yeah! Good job 😍👍
Beautiful. Love how he said to chop it with confidence. Makes me want to make these for my girlfriend.
Can food network please give him his own show!! Ugh I could listen to his voice explain things all day 😂
Am always a fan of ur recipes and am amazed by your pasion