Hello! Thank you for sharing this. I did it today, and the result is perfect except that I don't get a so brown dough like yours when cooked. Mine is much clearer while the original of Cédric Grolet is in between yours and mine. I have exactly the same mold than yours. How do you get that nice colour without a pre-cooked dough?
Hello, I checked out the other video showing the folding process, but as I found there is honey added in that video, might I know whether it also need to add for this ?
This really looks very good. I had something like this last year but had inside cake and less custard so how could make that with your nice pastry. Thank you.
I dont see your step when the dough grow final time after put out the frezze and befor fill the custard ??? No need rest the dough in the shell??? Thánks
Hi, thanks for the comment! You’re right! There is no final fermentation here, for we need rather crusty than volume in this recipe. But of course this is a special case :)
Oh my God...YES! I'm making this IMMEDIATELY! Thank you for sharing this recipe with us. :)
STUNNING!!!! Your pastries are beautiful!!!!!!!!!!
Look really incredible! Well done!
Your Channel is amazing!
I hope it keeps growing :)
Thank you my friend. Currently we're busier than during the lockdown, but we'll definitely try to make and upload new content!
I loved this!!
Thank you!
@@TitiandBread, no, thank you! Keep posting these recipes, please.
看起来太好吃了！
感谢喜欢！（￣︶￣）↗
Did you use Cedric Grolet's croissant dough recipe? I just went to his shop yesterday and ate the Flan. It was my favorite thing I tried there!
Hello! Thank you for sharing this. I did it today, and the result is perfect except that I don't get a so brown dough like yours when cooked. Mine is much clearer while the original of Cédric Grolet is in between yours and mine. I have exactly the same mold than yours. How do you get that nice colour without a pre-cooked dough?
你好 想問一下 皮需要發酵嗎 ？ 還是 freeze 一小時後直接焗 還有可以放蛋撻的蛋漿嗎? 謝謝
Hello, I checked out the other video showing the folding process, but as I found there is honey added in that video, might I know whether it also need to add for this ?
Hi!! awsome!! can I ask you the thickness of the dough?
I’m curious where you were able to find the mold for recipe?
what kind of strong flour and vanilla did thou use? i would like to know
This really looks very good.
I had something like this last year but had inside cake and less custard so how could make that with your nice pastry.
Thank you.
hello, love your videos :) Btw how many folds did you do? doesn't show on the vid thanks
Hi, you can check out this video for detailed folding process:) it’s a 4-layer fold then a 3-layer fold ruclips.net/video/scznbEbUIEM/видео.html
@@TitiandBread but ….. with what time interval each fold ???
Thank you !
1 double 1 single
Rest 30 mns in fridge.
I dont see your step when the dough grow final time after put out the frezze and befor fill the custard ??? No need rest the dough in the shell??? Thánks
Hi, thanks for the comment! You’re right! There is no final fermentation here, for we need rather crusty than volume in this recipe. But of course this is a special case :)
@@TitiandBread thanks for your answer
So you fill the custard while the tart is Frozen ?
How many folds did you do? Please give tips
Hi, you can check out this video for detailed folding process:) it’s a 4-layer fold then a 3-layer fold ruclips.net/video/scznbEbUIEM/видео.html
对模具很感兴趣，有购买的渠道吗？谢谢！而且你做的非常好看!
谢谢 是在法国当地的烘焙用品店买到 搜索brioche mold应该会有类似结果
面粉多重呢？
170克 不好意思视频里漏写了 点视频标题可在描述栏看到完整食谱～
摺疊次數是多少？
是一次四折加一次三折，也可以三次三折。详细的折叠步骤可参考我的这个视频ruclips.net/video/scznbEbUIEM/видео.html
@@TitiandBread 我也試過這配方，但烤時它脹的得很利害，直接把蛋液都推出來了😂
是面皮涨了吗？烤前冷冻一下 然后趁热倒蛋液
請問應用哪種烤箱？