Frangipane guanduja Pain Suisse

[@BarakaAkonaay]

Nise one ❤

[@macklim]

Thanks 🔥

[@macklim]

Follow also instagram.com/macariolim/profilecard/?igsh=Z2w4N2MyN283dXM3

[@sjr1221]

Beautifully done

[@macklim]

Thank you so much!

[@junjun9833]

Amazing thank you for sharing the ideas.
Looks so delicious.

[@macklim]

Thank you so much!

[@MiKa-bz2xg]

Welcome back Chef Lim.
Never get enough of your work.
So perfect and satisfying
❤

[@macklim]

Thank you so much Mi ka.

[@meetu5]

I love that there is such a system to this madness😂🎉

[@macklim]

Thanks

[@nicktran4731]

Hi Chef
Thank you for sharing
But, can you explain for me from 00:43?
How to shape it on top? What is important to have best result?
Thanks and waiting for you reply

[@macklim]

Hi after baking brush with a sugar syrup to make it shine, decorate with vanilla pastry cream and roasted sliced almond .
Hope this helpful .

[@Noraphat1]

Thank you Chef

[@macklim]

No worries

[@Noraphat1]

​​@@macklimCutting size for shaping ,Thankyou

[@joenan7812]

Thank you for sharing your work, it’s beautiful! But I got a question, when I do the last step, the final thickness is 4mm, but after proofing, the bottom become thicker😂I saw yours are not, still thin

[@macklim]

Hi how are you! Keep on eye in proofing don’t go 100% 80%proofed should be enough .

[@joenan7812]

@@macklim Thanks for responding, ill try next time

[@ucupbakerabal-abal7615]

Owesome... where you big the cutter? Would you like to tell me? Thank before. I from indonesia. Your fans...😊

[@macklim]

Hi how are you? You check it online or ask from the baking equipment shop near you.

[@carminesansalone5272]

Top!!!

[@macklim]

Thank you sir!

[@seynaboucamara8238]

Coucou good job tu m'inspires beaucoup sinon quel beurre utilises tu pour le tourage??

[@macklim]

Hi i used president butter sheet with 82 or 84% fat.

[@seynaboucamara8238]

Thank you so much for the help chef🥰

[@macklim]

Your welcome

[@seynaboucamara8238]

@@macklim ❤️❤️

[@gregoriohermoza5948]

Hello chef, im one of the avid fan of ur videos i asking about the filling may i know what is a recipe of your using for pan suisse?? I hope you notice my messege here.tnk you and god blessed ur videos.

[@macklim]

In this video i use almond frangipane ,
In 300g of almond paste just add 100g of vanilla pastry cream that’s it. For the almond paste recipe check my other video. Thanks

[@zahratimy2627]

Hello, thank you for the knowledge that you kindly share with us. Can you please tell us how to make whole wheat croissant ? Thank you.

[@macklim]

Thank you so much for a nice comment, sure i will do my best to make a video asap.

[@zahratimy2627]

Thank you so so much, that means a lot to me 😊🙏

[@zakiviriot]

C est quelle marque votre laminoir

[@Threestars812]

Hi Chef!
I have a question.
How did you put almonds on top?

[@macklim]

Just piped a creamy cream patisserie and decorate roasted almond flakes after baking.

[@romain1912]

Salut chef quelles sont les dimensions de l'abaisse final ? merci

[@clair-obscur6360]

Magnifique ! Mais où est la recette ? 🤔

[@bertman321]

Hi chef, why does my pain Suisse fall over when I bake it?

[@macklim]

Definitely you make a wrong procedure.

[@yunianahadi5841]

How long do you proof?

[@macklim]

Hi around 1:45mins - 2hrs

[@flalasap]

How thick it was when you added the stripes ?

[@macklim]

Around 1cm

[@ВалерийСаливон]

А можно на русском всетаки смотрит россия

[@iciman100]

Se mettiamo uva al posto del cioccolato si chiama sempre pain suisse 🤔

[@macklim]

Hi thank you for the comment, yes you can use whatever you like.

[@90sdude37]

🎉❤

[@macklim]

Thanks