I can be having the most stressful day, watch one of your videos and feel instantly lifted and more positive. Thank you for the perpetual smile you have, your excitement to share your talents, and your amazing recipes and techniques. This world needs more people like you...the ones who spread joy and shine light. Best wishes to you and your husband and children. ❤
I love this show with all my heart. It gives me ENORMOUS ANXIETY when he starts shoving bowls and racks and trays toward camera on that marble countertop 🤣🤣🤣
You made the most perfect tart!! Your words " It's not as hard to make as you think." then "It's a lot of work". I think those two tell me that I should just make chocolate chip cookies instead! 😂🤣😂
So beautiful! I have to tell you that your Swiss meringue buttercream video helped me so much! I had made it in the past with no problem, then tried making it again and failed twice. Both times as soon as I incorporated my butter, it turned to soup. I didn't think I could save it until I watched your video. I never thought to put it in the fridge to cool it down some more! So thank you! I now have the confidence to make it more consistently.
Recent sub here. I’ve already watched two dozens of your vids. Congrats is an understatement. Plain awesome. Moreover, when it comes to presentation you are a natural. You must have been an amazing teacher. Anyway. Many thanks for your insight. Cheers. George from Hellas.
I love you talk to Uppsala and show alittle bit of how things aren’t always perfect. I let’s me feel like I can do it too and things go off alittle it’s ok
I love watching ur work. I love that u smile all the time like me. Thank you 4 ur clear instructions n explanations. Love the enthusiasm! Keep it going. Love u.
I will never do this but I shared your video with all my chef pâtissier friends to challenge them LOL. Now, please, please share more videos about the new house in CT, the kitchen studio building process (we don't care if it's a mess) and so on please, please, please... that kitchen is proof that dreams come true. Tons of love for you and your lovely family.
I don’t think I’d attempt to do it but is indeed amazing. I watched the video cause you are amazing and so are all the recipes you share with us. Hugs from Mexico.
Oh my i really liked it.. And i think it will took me forever to do this one but really you are sofun to watch im just new to baking and im trying to watch and baked all your recipe thank you for sharing all your works
These would be great for when you have a week with nothing to do but sit around and wait for stuff to chill lol. I always want to make really fancy desserts but nobody appreciates them so I don't. Maybe when I'm a little old lady living alone I'll be making myself fancy tarts everyday.
Thank you so darn much for making a video!!! I saw your blogpost when you had posted it and thought to myself "I wish he makes a video for this" and BOOM you made a video!!! I appreciate your hard work John!!! Thank youuuu!
Very pretty!! I can definitely make this but I need help with planning. As a numbers person, I have to know how many hours the entire process takes from the moment you gather your ingredients until you do the dishes and how much time I have available to be making something else in-between steps. I could make it the night before but I still need to calculate the time because I do work full-time too. This formula is always harder for me than calculus...😄
That is splendid...but you are so right when you said it is a lot of work, so I’ll just watch you have all the fun. Can I order one from you? 😆 How is the new kitchen coming?
This is so beautiful. I am totally going to try making this dessert as I made something similar before. I love that you are making these kind of desserts. So cool. Thank you!
Looked up *_temper it_* along with Morocco, and the only thing that popped up was the weather in Morocco. I sense that swooshing sound is the joke going over my head, but hopefully someone will explain.
jb hann Chris marocco is a Chef at the Bon Appetit Test kitchen. You can look up the bon Appetit RUclips channel. I’m not sure which episodes he’s in exactly, but I think you’ll enjoy their videos while searching:)
I love watching your food videos more than any other ! I'm currently in the process if making these tarts. Although it's not going very smoothly, I will be trying to make these again. So far my struggle is the dough, I didn't have rings for my rolling pin so I just eye balled the thickness but now know the rings are necessary. When cutting out the strips the dough keeps breaking when i transfer it to do the alternating flavors so I just kept pushing through and I got the alternating slab but instead of being straight stripes ,they're zebra looking lol. But I'm okay with that, this problem also affected me while doing the sides of the tart but I'm still pushing through pressing it in and adding dough on the thinner parts with the right color the best i can. I do have a few questions: 1. Can you start cutting through dough strips fresh out the fridge? Or do I have to let it get to room temperature a bit before working with it? 2. When putting the 1.81 cup of flour, what measuring cup is the .81 part? I guesstimated that so maybe that also has a part in why my dough is breaking so easily when picked up. ?
John, to use your parlance, " these tarts are the business" You make it look so easy that I must try this formula. Did you know in baking, they don't use the word recipe but instead they call it a formula. I love you and I adore you. Thanks. Please make a Sicilian CANNOLI.
You absolutely amaze me LOL and you have the patience of a Saint. How in the world did you even figure out that topping part with the buttercream?! Lol.. I'm impressed as I am with all of your videos, but this one blew me away even more so!!! I love your description of the subscription box LOL and I love when you put your face to the Silpat haha
How elegant! I can’t wait to try them. I’m making prime rib for Christmas and these would be beautiful on individual mini cake stands at each seat. I have never seen the mesh backing mat. Can you use them for any baking like the other? Now....why are you in your old kitchen?
You are the Bob Ross of baking!
most likely i will never do this recipe but i just love to hear you explaining the process, your are just charming :)
I don't like sweets, but I LOVE this channel. He's really charming!
Same here... may never do but enjoyed watching.
He is so comforting to watch
He has the best smile and I love it when he messes up just a smidge..adorable
He’s the best. But he really does make it easy if you ever did try one (okay don’t start with this one).
"Downstairs Text Area" is the best responses I have heard so far in my life for someone who forgot the word "description box"... 😂😂😂
Ikr 😂😂😂😂😂😂😂😂😂😂😂
So true. 😂😂😂
I can be having the most stressful day, watch one of your videos and feel instantly lifted and more positive. Thank you for the perpetual smile you have, your excitement to share your talents, and your amazing recipes and techniques. This world needs more people like you...the ones who spread joy and shine light. Best wishes to you and your husband and children. ❤
Just got home from a bad day at school, and this is exactly what I needed. These are so satisfying to watch, and your voice is perfect for it.
Sorry it was a bad day!
@@2901nc Nah don't worry about it!
I knew from the get-go that I don't have the patience to make these but I wanted to observe a person who does. Amazing. Seriously 👏🏻
Haaa me too! I hate rolling things out!
This would make a great technical challenge on Great British Baking Show.
😍😍😍😍😍
😍😍😍😍
John, this is an amazing recipe. You deserve an award!
I love this show with all my heart. It gives me ENORMOUS ANXIETY when he starts shoving bowls and racks and trays toward camera on that marble countertop 🤣🤣🤣
You made the most perfect tart!! Your words " It's not as hard to make as you think." then "It's a lot of work". I think those two tell me that I should just make chocolate chip cookies instead! 😂🤣😂
🤣🤣🤣🤣Nothing ventured nothing gained
@@isopath1 except for calories and weight! 😂🤣😂
😂😂🤣🤣
Nancy Gonzalez However the cupcake wont taste as good 😀😀😀
What’ a cool rolling pin delighted for the link
Im blown away by your work, absolutely outstanding.
Best chef ever! I love how you take the time to explain everything and your recipes are perfect always
Your channel has grown massively, congratulations🎉🎉 I sincerely love your baking, awesome job
I don't have the patience for baking nor do I know how to but I do love watching you do sweet things. It's inspiring to watch the art.
John: this is going to be so much easier than you expect!
Also John: "okay now you're going to cut at a 45° angle"
Love your Canisters. Behind you. Wonderful video. Thanks.
It’s like a mechanic’s torque wrench but a thickness rolling pin! That’s brilliant!!
I think I want to try this, like it seems far beyond my novice level. However not only do you make it look easy, you explain everything so nicely.
How does someone who doesn't like sweets LOVE this channel? I'm addicted.
I love "let's get started" and even though I will not attempt this recipie I've had great success w your easier dishes, thanks John.
So beautiful! I have to tell you that your Swiss meringue buttercream video helped me so much! I had made it in the past with no problem, then tried making it again and failed twice. Both times as soon as I incorporated my butter, it turned to soup. I didn't think I could save it until I watched your video. I never thought to put it in the fridge to cool it down some more! So thank you! I now have the confidence to make it more consistently.
Omg you are incredible!!! I wouldnt want to eat it after all that work
OHHHHH!!! I would! LOL!!!
Recent sub here. I’ve already watched two dozens of your vids. Congrats is an understatement. Plain awesome. Moreover, when it comes to presentation you are a natural. You must have been an amazing teacher. Anyway. Many thanks for your insight. Cheers. George from Hellas.
To eat or not to eat that is the question. What an amazing work of fine pastry which pleases ones pallet and heart at the same time.
Love how you make all of your desserts so perfect. Never sloppy. Also I fall asleep to your videos I’ve already watched Bc your voice is soothing
I been binge watching all of your videos for a week now!! You’re so fun to watch!🤩
I love how the pastry dough recipe is the same as the Shortbread cookie recipe. :) Which i made yesterday and were sooo easy and came out delicious.
John, you're amazing! I have learned so much from watching your videos!! I to love to cook and bake and have bookmarked a lot of your recipes.
I love you talk to Uppsala and show alittle bit of how things aren’t always perfect. I let’s me feel like I can do it too and things go off alittle it’s ok
You are very talented. You make things look easy even when it's hard. Hope you and your family are enjoying your new home.
Nice to see you doing it and making it look like a breeze, great job with the pastry , everything was so precise .
I love watching ur work. I love that u smile all the time like me. Thank you 4 ur clear instructions n explanations. Love the enthusiasm! Keep it going. Love u.
You know you are the best right? 🤗 Thank you for giving me confidence in baking. 💖
Ok great now I need that rolling pin. 🤩 Love your creations, such a perfectionist!
I will never do this but I shared your video with all my chef pâtissier friends to challenge them LOL. Now, please, please share more videos about the new house in CT, the kitchen studio building process (we don't care if it's a mess) and so on please, please, please... that kitchen is proof that dreams come true. Tons of love for you and your lovely family.
i love making desserts, but everytime i see buttercream i shiver at the sight of it. 450g of butter on top of 300g of sugar is just craaaaaazy
You are so amazing 👏🏼 When i finally get a Kitchen Aid i am going to make all your recipes. 💚
I love how you don’t waste anything
That is absolutely beautiful , I love how patient you are with your instructions. Thank you.
Ugh, I envy your kids for having a dad that so good at baking 👌🏼😩
I don’t think I’d attempt to do it but is indeed amazing. I watched the video cause you are amazing and so are all the recipes you share with us. Hugs from Mexico.
Oh my i really liked it.. And i think it will took me forever to do this one but really you are sofun to watch im just new to baking and im trying to watch and baked all your recipe thank you for sharing all your works
These are works of art.
These would be great for when you have a week with nothing to do but sit around and wait for stuff to chill lol. I always want to make really fancy desserts but nobody appreciates them so I don't. Maybe when I'm a little old lady living alone I'll be making myself fancy tarts everyday.
Can you make some pies with a graham cracker crust?
Thank you so darn much for making a video!!! I saw your blogpost when you had posted it and thought to myself "I wish he makes a video for this" and BOOM you made a video!!! I appreciate your hard work John!!! Thank youuuu!
You are talented beyond belief!! I could watch your channel all day!!❤️❤️❤️❤️❤️❤️❤️
Very pretty!! I can definitely make this but I need help with planning. As a numbers person, I have to know how many hours the entire process takes from the moment you gather your ingredients until you do the dishes and how much time I have available to be making something else in-between steps. I could make it the night before but I still need to calculate the time because I do work full-time too. This formula is always harder for me than calculus...😄
You are my favourite ! Great recipes! Best wishes from Australia!
Perfect. I need to do a dessert for my dinner party tonight. This looks ideal. Nice a quick. Thanks for sharing.
Absolutely beautiful! You're very talented, I love your videos!
That much work into a pastry calls for great coco powder 💕
That is splendid...but you are so right when you said it is a lot of work, so I’ll just watch you have all the fun. Can I order one from you? 😆 How is the new kitchen coming?
That tart looked soooooo good. 🤤
A thing of beauty.
I went flipped through exactly 60 of your videos before bed! Just now! I counted. 😮
I think I really need to make these. You are inspiring, and a hoot. An unbeatable combination.
This is so beautiful. I am totally going to try making this dessert as I made something similar before. I love that you are making these kind of desserts. So cool. Thank you!
Please please PLEASE! Make a chocolate swiss role with vanilla butter cream or Morang I'd really like to see how you would make one.
Why do you keep being so amazing. I will never lose weight with your channel.
I made flan this morning and now I feel so inadequate.
I always feel inadequate when I watch John's baking and cooking.
Sooooooo excited to try this, but will be converting it to gluten and dairy free. Looks fantabulous!
"You can even temper it! Not going to get into that, though."
*_Chris Morocco wants to know your location_*
Love this!
Ha ha Ha!! Best comment ❤
Looked up *_temper it_* along with Morocco, and the only thing that popped up was the weather in Morocco. I sense that swooshing sound is the joke going over my head, but hopefully someone will explain.
jb hann Chris marocco is a Chef at the Bon Appetit Test kitchen. You can look up the bon Appetit RUclips channel. I’m not sure which episodes he’s in exactly, but I think you’ll enjoy their videos while searching:)
jb hann I forgot to explain the joke. He is very decisive that chocolate has to be tempered every time it’s used
*Wow, what a delicious cake. CONGRATULATIONS!*
It looks amazing thanks for that receipe!
It's all tarted up and ready for a date with my fork!
I am dying to make these just need to buy the perforated tart shells. Gorgeous tart!
This is unreal. BANANAS!!! you blow my mind with your skills!👏👏
I love watching your food videos more than any other ! I'm currently in the process if making these tarts. Although it's not going very smoothly, I will be trying to make these again. So far my struggle is the dough, I didn't have rings for my rolling pin so I just eye balled the thickness but now know the rings are necessary. When cutting out the strips the dough keeps breaking when i transfer it to do the alternating flavors so I just kept pushing through and I got the alternating slab but instead of being straight stripes ,they're zebra looking lol. But I'm okay with that, this problem also affected me while doing the sides of the tart but I'm still pushing through pressing it in and adding dough on the thinner parts with the right color the best i can. I do have a few questions:
1. Can you start cutting through dough strips fresh out the fridge? Or do I have to let it get to room temperature a bit before working with it?
2. When putting the 1.81 cup of flour, what measuring cup is the .81 part? I guesstimated that so maybe that also has a part in why my dough is breaking so easily when picked up. ?
More tart videos please!!! Love them 💖
Just got into baking, if I get the hang of things I definitely want to try to make this :)
I'd love more videos like this one! Great inspiration!
Im in quarantine sooooo ... I’m going to make it in a day
your videos make my day every time
Love it! So beautiful. A little lovely delicious package of wonderfulness! Great video!
I LOVE this recipe! Did you use the 3" tart rings that the link goes to, or a different size? There were like a dozen options to choose from!
I love chocolate!
Love the compilation, but love the videos with John even more.❤️
I really enjoy watching your videos. You are an awesome cook.
Ferrrrrozen 😆 You’re so great, John!
John, to use your parlance, " these tarts are the business" You make it look so easy that I must try this formula. Did you know in baking, they don't use the word recipe but instead they call it a formula. I love you and I adore you. Thanks. Please make a Sicilian CANNOLI.
Love this recipe! And love all ur techniques!
A feast for all senses!
This is sooooo fancy pants. It looks delicious, good job!
Woah just perfect ! I really want to try them. But can i leave the tarts in freezer for 2 nights ??
You absolutely amaze me LOL and you have the patience of a Saint. How in the world did you even figure out that topping part with the buttercream?! Lol.. I'm impressed as I am with all of your videos, but this one blew me away even more so!!! I love your description of the subscription box LOL and I love when you put your face to the Silpat haha
How elegant! I can’t wait to try them. I’m making prime rib for Christmas and these would be beautiful on individual mini cake stands at each seat. I have never seen the mesh backing mat. Can you use them for any baking like the other? Now....why are you in your old kitchen?
I just discover your channel and let me tell you I think I’m your biggest fan already 😍
I’m from France 🇫🇷 by the way !
Wow, these look fantastic! I just may have to try these.
This looks divine!
Wow that looks amazing!!!
Oh okay, I'm going to do this tonight. 😂
Looks amazing!
Please let me know how it goes
It looks amazing and easy, hope it is really easy ☺️ i’m gonna try to make it in a big tart pan👏🏼👏🏼
Prep, you're always a pleasure. God bless you.
You make it look so easy!
A man who’s charming and can bake 😍
I’m very impressed!
You Are Excellent
That looks so nice , I never will do , but I love to watch how you do ! 😆
Gorgeous dough Johnnycakes!