Just found your video. Wonderful presentation. Clear explanation and concise instructions. Very professional and much appreciated. Now I understand the different types of pastry and their qualities. Thank you
Many thanks for your videos. Very well done! I did the pate sucree two times, it turned out delicious 😁. However, the pastry shrunk in the borders even though I refrigerated 30min before baking. Any trick to avoid that.
Hi there, thanks for your comment! can you maybe share more info? like what size of a ring are we talking about? You could try docking the sides of your ring (is it perforated btw?) its strange because I would suspect the pastry was too warm before going in the oven or the oven was not preheated long enough
Great Tutorial! Educational! Could you please send the ingredients “ Quantity” for the 3 amazing pastries! Most appreciated! Greetings from Singapore 🌹🌹🌹 Edith, a happy Subscriber
Thank you Nicky for the videos, what happen if my dough comes out too wet? Could it be the size of the egg? Is there a ratio/formula for the egg to flour or example? Thank you so much 😊
Hi there, the recipe is pretty universal, try whisking the egg in a bowl before adding it to the flour mix and just add a bit at a time until it comes together 😊
Many thanks. In many recipes that I have seen in french sites for Pâte sucrée and Pâte sablée include the use of baking powder. How does the use or non-use of this component affect the Pâte?
Hello! Hmm how strange I haven’t come across that, most cookie recipes alike don’t use baking powder, this is a raising agent which is unnecessary for a crust crispy cookie
You've got your pate sucree mixed up with your pate sablee. pate sucree uses cold butter with egg and sugar as wet ingredients. sablee uses the creaming method of sugar and butter. See this video by professional pastry chef: ruclips.net/video/Up3jsEy3CAg/видео.html
There are sooo many techniques adopted by different people believe me not to even mention the ingredients! I have tons of cookbooks and there is no universal truth in those either Good news is, the recipes I tested are delicious 😉
I used this to teach my Advanced Baking 9 class today and it was perfect!!! Thank-you
thats wonderful! lovely to hear this :D
This is just what I was looking for! Brilliant.
Thank you so much!
I just found your channel and it’s lovely! I love learning from you, please keep on posting 101 patisserie videos you’re a great teacher 💗🙏🏻
Thank you so much for your feedback and encouragement, super glad you liked it! 🥰
It's very clear guiding video. I liked the way you teaching, so easy to understand and to follow ❤Thank you so much
Happy to hear that! Thank you!
Just found your video. Wonderful presentation. Clear explanation and concise instructions. Very professional and much appreciated. Now I understand the different types of pastry and their qualities. Thank you
Amazing! Thank you so much for this feedback 🙏
Fantastic, sensible, easy to follow directions. My family thanks you!
Wow thank you for this kind comment! 🙏
WOW!I didn't know the names for these and how they were so different!THANK YOU for this video. :)
Glad it was helpful! :)
really nice and explain very professionally
Thank you so much!
You really deserve more subscribers. Keep up the hard work.
Thank you so much 😊
Girl, u deserve more subscribers.. Keep going
Thank you for this! 💕
Thanks this is exactly what I was looking for!
Glad you liked it!
Great explanation, the pate sucree worked really well for me!
Super glad to hear this! Have fun making delicious treats ❤️
Great thank you Nicky! I just bought some tart cases yesterday 😊
looking forward for nxt episode
Just found your video and I loved! Please keep teaching about tarts. Is my dream to master this and help me to sell them for Christmas! ❤
Pate sable you should add the cold butter over the flour first until the flour is sandy and then u add the egg to cooperate the dough 😊
yep that's what happened in the video :)
Excellent. A very well organised presentation. Thank you.
Thank you very much! Means a lot that this is appreciated 🙏
This was very edifying.
Thanks very much, I appreciate this!
Thank you so much. You' re great 😍
Thank you so much! 😍
You are so good 🙌🏾❤️
Thank you so much, happy to share!
Amazing video 🥰🥰
Thank you so much!
Thank you
😊🙏
Omg! This vxo just rescued my career!
Awesome! ❤️
Many thanks for your videos. Very well done!
I did the pate sucree two times, it turned out delicious 😁. However, the pastry shrunk in the borders even though I refrigerated 30min before baking. Any trick to avoid that.
Hi there, thanks for your comment! can you maybe share more info? like what size of a ring are we talking about?
You could try docking the sides of your ring (is it perforated btw?) its strange because I would suspect the pastry was too warm before going in the oven or the oven was not preheated long enough
@@BakingNicky Thanks for the answer!! Im using a 9 inch round ring - non perforated. I'll try the docking ;)
Once again tks for your videos!
Thank you 🙏♥️
You’re welcome 😍
Great channel...videos...
Thank you so much!
Great Tutorial!
Educational!
Could you please send the ingredients “ Quantity” for the 3 amazing pastries!
Most appreciated!
Greetings from Singapore 🌹🌹🌹
Edith, a happy Subscriber
Can the ground almonds be substituted for a nut free alternative?
You could skip them altogether and just add a bit more flour if you see the dough too wet 🙂
@@BakingNicky Ahh okay great thank you!
Thank you!!
You're welcome!
Thank you Nicky for the videos, what happen if my dough comes out too wet? Could it be the size of the egg? Is there a ratio/formula for the egg to flour or example? Thank you so much 😊
Hi there, the recipe is pretty universal, try whisking the egg in a bowl before adding it to the flour mix and just add a bit at a time until it comes together 😊
@@BakingNicky Thank you so much Nicky!
Soooo pretty
:D
What can i replace eggs with for vegetarian one ?
Can u please try with jaggery powder instead of sugar powder n share a recipe with jaggery powder please
Thank you. That was helpful💕
I’m so glad it was helpful!
Hi can I substitute ground almonds w/ almond flour?
Will the outcome be different? Tnx.
It should be ok, you can also use regular flour if you want to omit the almonds 😊
Woww thank you 😍😍😍
You’re so welcome 💕
Could you use a creaming method for pate brisee ?
then its not Brisee anymore, and the texture changes
Why I have to cool and then flatten? can you refrigerate already flattened?
it depends how you flatten/roll the dough, I got lots of info on that in the second episode of this series:
ruclips.net/video/TrkmXzRJ6gc/видео.html
What is the amount of AP flour in case I don't want to add almond flour?
Try adding the same amount as stated for almond flour but do it gradually to avoid the dough becoming too dry :)
Many thanks. In many recipes that I have seen in french sites for Pâte sucrée and Pâte sablée include the use of baking powder. How does the use or non-use of this component affect the Pâte?
Hello! Hmm how strange I haven’t come across that, most cookie recipes alike don’t use baking powder, this is a raising agent which is unnecessary for a crust crispy cookie
But you don’t say the kind of flour for each pate
A.P Flour means All-purpose
Use for all purposes.
Coloca legenda 👍🏼🇧🇷
Subtitles?
You've got your pate sucree mixed up with your pate sablee. pate sucree uses cold butter with egg and sugar as wet ingredients. sablee uses the creaming method of sugar and butter. See this video by professional pastry chef:
ruclips.net/video/Up3jsEy3CAg/видео.html
There are sooo many techniques adopted by different people believe me not to even mention the ingredients! I have tons of cookbooks and there is no universal truth in those either
Good news is, the recipes I tested are delicious 😉
Que lastima que el video sea SOLO para los que ENTIENDEN EL INGLES , y pensar que podrian en caracteres escribir en español .
Que lastima leer ESTE comentario, soy un canal EN INGLES pequeño y sin ayuda ni paga, simplemente no tengo el tiempo.