I may be late, and you therefore may not read this comment but I just wanted to express my admiration for your aesthetic and knowledge. What you do is precious, thank you so much !
Dear , I prefer to send you a question about your croissante here . How it is possible your croissants were golden brown ?????? Do you use honey in doug or in egg brush ?! Would you please guide me ? Many thanks ☘️ I hv prepared 7 times croissante by ur recipie .
I have a Hario frother, but the milk always turns foamy 😭 I wanted to achieve a milk for flat white, but not sure how. Can you make a tutorial for it? ☺️
![[Live] Madeleine Bake along, baking tips, Q&A | Part 1](http://i.ytimg.com/vi/kvvIAjq0--M/mqdefault.jpg)
![[Live] Madeleine Bake along, baking tips, Q&A | Part 1](/img/tr.png)
I may be late, and you therefore may not read this comment but I just wanted to express my admiration for your aesthetic and knowledge. What you do is precious, thank you so much !
Emre Yunusoğlu thank you so much for your lovely comment 🧡 I really appreciate it. ☺️
Looks so delicious! Thank you 🤤 I have to get myself a coffee know! haha
How To Cuisine Hope you enjoyed the coffee!
Yes we can hear you
Can you do like iced blended espresso drinks?
Dear ,
I prefer to send you a question about your croissante here .
How it is possible your croissants were golden brown ??????
Do you use honey in doug or in egg brush ?!
Would you please guide me ?
Many thanks ☘️
I hv prepared 7 times croissante by ur recipie .
I have a Hario frother, but the milk always turns foamy 😭 I wanted to achieve a milk for flat white, but not sure how. Can you make a tutorial for it? ☺️
I don't understand how anyone works with such high-pressured steam lol.