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I like the technical explanations along the way… the whys and the how’s. Brilliant video tutorial 👏
thanks for sharing your techniques! in terms of the ratios in the dough and beurrage, do you do anything different from a typical KA or laminated dough recipe? just wondering if I could take another recipe and apply your methods
for your barrage, what is the proportion of regular butter VS flour? AP flour?
Look delicious ❤❤
Wow❤
Hiii.. do you intend to make a private class? Cz if you do, i'd like to come in to your country to learn
Can u share the recipe?
I like the technical explanations along the way… the whys and the how’s. Brilliant video tutorial 👏
thanks for sharing your techniques! in terms of the ratios in the dough and beurrage, do you do anything different from a typical KA or laminated dough recipe? just wondering if I could take another recipe and apply your methods
for your barrage, what is the proportion of regular butter VS flour? AP flour?
Look delicious ❤❤
Wow❤
Hiii.. do you intend to make a private class? Cz if you do, i'd like to come in to your country to learn
Can u share the recipe?