I adore how Sohla shares stories of when she's had flops in her own baking like her story on the banana cream pie. It really adds a layer of comfort in these recipes in that if we screw up, it's okay. It happens, it happens to talented chef's like Sohla! Just gotta learn from it.
I did this with ripe mangoes, and instead pastry cream I made it with mascarpone + whipped cream and it turned out excellent! gave me mango baklava vibes but with the added cream it had a tiramisú like feel. Absolutely loved this!
So happy to see Sohla on here, shes genuinely such a great and relatable cook. She makes it so accessible for everyone with her dash of fun and unique personality :)
She is a breath of fresh air.. so simple and down to earth. Such honesty and very casual. That's what it's all about!! Loving yourself and what you do!! :)☺😉❤ love it!!!
Sohla is *thriving* everywhere on RUclips right now - and she deserves it. This encourages me to try working with pastry again... last time it didn't go well lol she makes it look easy!
YES SOHLA thank you for talking about how expensive some ingredients are lol. the vanilla and her talking about using her hands to butter the pan so it doesn't get wasted on brushes/paper towels were very validating
For years I have tried to put into words one of my greatest phobias and Sohla nailed it with "UNEXPECTED TEXTURE" .....OMG! I hate it as well 😫.......Thank you !!!! 🤩
Sohla!! I haven’t seen you since your days over on that other channel in the test kitchen. I’m so glad you’ve found another space to share your cooking and baking skills! So happy you’re doing well and still have a passion for cooking.
Filo pasty is a perfect idea . Thank you , I love the nutty mixture between the filo , Then a hint of rose water . I’ll do a demo first , then I’ll impress hubby x
I made it Sohla ..my filling though was a coconut custard and with the phyllo sheets i sprinkled cardamon with sugar between eat sheet..my brother devoured it! Thanks ..
If you don't want to use plastic wrap you can take some melted butter and pour it on top and it'll prevent it from forming a skin. When you want to use the pastry cream you can just pick up the butter disc and use it for other stuff.
8:10 Sohla: "So, now we're gonna butter up our sheet tray." Woww, sheet tray. You look really- no, seriously like really good. Have you been working out? Becau- Sohla: *wields pastry brush* oop.
Amazing and gorgeous looking dessert ! I made it with fresh pineapple (+1 lime & sugar) Next time I'll omit the Kardamon and add some maple syrup to the pistachio layers.
Sohla ♥️ Thank you for the induction tip. This is a very pretty dessert. Too bad strawberries 🍓 aren’t in season all year round. But 🤔 maybe thawed frozen could work(just me thinking).
Been a fan of Sohla since I saw her tempering chocolate on BA😍 and that watermelon napoleon idea sounds real good! But wouldn’t the moisture from watermelon sip through and make the the pastries soggy?
I took some serious ribbing for using corn starch in my custard. I feel seen and vindicated :D lol anyways thanks! Can't wait to make these. I've never met a recipe involving custard that I don't like.
Taking notes. Always, new information from Solah. Cardomom. Say the word and I am riveted, bated breath. I was introduced to cardamom in my mid thirties via Indian food. Thank you, Lord.
So if the steeped milk and cream are already cold from steeping overnight, is there a reason you can't whisk the eggs/cornstarch mixture into that before you heat it all up?
(not sohla, but i couldn't help but respond, hope this is helpful!) do you mean if you can't eat any nuts at all? if so you could actually just leave the nuts out completely. but still add some sugar mixed with a spice if you want, between some of the layers. or, if you want something crunchy you could use seeds instead, like sesame seeds, sunflower seeds, pumpkin seeds (the latter two chopped up), etc. - and if not a nut allergy, you could use really any nut you want if you don't want to use or don't have pistachio.
You put the milk / cream / sugar in the fridge....to heat it up again ...why? And has to cool it down to 4 degrees celcius or medium heat.🤷♀️??...I don't know why so please explain
@@valpaca2547 I do understand that you do not let it on the counter, but I never saw this method before. Mostly the egg mixture is add right away. But, now I know why, thank you.🌹
![Chlöe - Shake (Feat. Jeremih) [Official Visualizer]](http://i.ytimg.com/vi/aDs_1ufpfv8/mqdefault.jpg)
"enough for six people, or two a day for three days for yourself" , Sohla speaks to me on a spiritual level
I know, I never trust serving suggestions on desserts. Like who eats only 1 muffin or 1 cookie after going to all the work of baking it.
Big mood!!! 😂
🤣 👍
I adore how Sohla shares stories of when she's had flops in her own baking like her story on the banana cream pie. It really adds a layer of comfort in these recipes in that if we screw up, it's okay. It happens, it happens to talented chef's like Sohla! Just gotta learn from it.
Sohla is such a fun, relatable talent. So knowledgeable and sweet. I bet she's a blast to hang out with.
"If you need pudding TODAY, I understand; I've been there."
I feel so seen.
A ton of technique learnings in a quarter of an hour. This is why i always click when i see Solhla. Such a gem!
100%
"So, it's not perfect guys, and that's fun." -Sohla filling the modern Bob Ross niche
TOTALLY!!
Literally tho💖😭👌
Oh my god that’s exactly it
I did this with ripe mangoes, and instead pastry cream I made it with mascarpone + whipped cream and it turned out excellent! gave me mango baklava vibes but with the added cream it had a tiramisú like feel. Absolutely loved this!
"I do NOT like unexpected textures." EXACTLY.
I adore this recipe, and I’m considering using orange blossom water instead of rose. I love the concept and execution. Watching Sohla is such a joy!
Man Sohla is so cool, smart, and WICKED talented. absolute legend.
So happy to see Sohla on here, shes genuinely such a great and relatable cook. She makes it so accessible for everyone with her dash of fun and unique personality :)
That looks so decadent and delicious! I love the idea of letting guests build their own.
Sohla: Vanilla is my favorite fruit/vegetable
😁😁😁 she’s the best
Me: "It's a bean, right?"
Me, after hours lost on Google: "OH MY GOD, IT'S NOT A BEAN!"
She is a breath of fresh air.. so simple and down to earth. Such honesty and very casual. That's what it's all about!! Loving yourself and what you do!! :)☺😉❤ love it!!!
Sohla is *thriving* everywhere on RUclips right now - and she deserves it. This encourages me to try working with pastry again... last time it didn't go well lol she makes it look easy!
YES SOHLA thank you for talking about how expensive some ingredients are lol. the vanilla and her talking about using her hands to butter the pan so it doesn't get wasted on brushes/paper towels were very validating
I absolutely love the amount of information you present in these videos, so helpful! Keep it up Sohla!
"Vanilla just keeps giving"....hahaha love it! Great video! Thanks
sohla and rick back-to-back UGH we're so blessed
"I don't even try to make it straight because it won't be so just embrace it"
Whenever Sohla says "it'll be okay", I believe her
"Two a day for three days for yourself." Sohla gets it.
For years I have tried to put into words one of my greatest phobias and Sohla nailed it with "UNEXPECTED TEXTURE" .....OMG! I hate it as well 😫.......Thank you !!!! 🤩
😮 I never knew about the amylase thing! Makes so much sense now.
Sohla!! I haven’t seen you since your days over on that other channel in the test kitchen. I’m so glad you’ve found another space to share your cooking and baking skills! So happy you’re doing well and still have a passion for cooking.
I learn soo much from her videos
I just can't get myself to purchase vanilla pods, but I feel you Sohla
Thanks for showing more ways of using those cooked v- beans :)
"Give it a Tap-a Tap-a"
I see that Chef John reference
The ol' tappa tappa!
"An easy-peasy dessert" that doesn't involve "a whole lot of work." SURE, SOHLA. Looks amazing though!!
Filo pasty is a perfect idea . Thank you , I love the nutty mixture between the filo ,
Then a hint of rose water . I’ll do a demo first , then I’ll impress hubby x
Sohla deserves the world. I hope she’s getting paid her worth
Nice. I love these episodes with Sohla.
Sohla is my absolute favorite.
There are some instances where a dessert is as satisfying as a steak. This is one of them.
Sohlas videos can heal the world right now
I made it Sohla ..my filling though was a coconut custard and with the phyllo sheets i sprinkled cardamon with sugar between eat sheet..my brother devoured it! Thanks ..
I have never related to a phrase more than “I do not like unexpected texture” Same girl.
If you don't want to use plastic wrap you can take some melted butter and pour it on top and it'll prevent it from forming a skin. When you want to use the pastry cream you can just pick up the butter disc and use it for other stuff.
I am so making this
I have learned so much from watching you and I think you're absolutely charming.
I never knew that about the amylase! That's a real help :)
You had me at "every layer has butter"...
these ads are so subtle and nice, plus sohla always helps :)
Another recipie that I am all for. Seriously, if I had the kitchen room, I would at least atte=mpt to make this,. It looks amazing!!!
8:10 Sohla: "So, now we're gonna butter up our sheet tray."
Woww, sheet tray. You look really- no, seriously like really good. Have you been working out? Becau-
Sohla: *wields pastry brush*
oop.
i just love sohla
Sohla must be a Chef John fan. *tappa tappa
A mint sprig on top would really round out the colors and compliment the rose.
I’m early I knew my Sohla senses were going off lol
Looks absolutely delicious! 😍😍
Amazing and gorgeous looking dessert !
I made it with fresh pineapple (+1 lime & sugar)
Next time I'll omit the Kardamon and add some maple syrup to the pistachio layers.
One of my my favourites
My favorite sweet! Mille feuilles !
So simple and yet so elegant
She is a star!
"I don't even try to make it straight because it won't be" - sohla about her napoleon and also my parents @ me
Sohla ♥️ Thank you for the induction tip. This is a very pretty dessert. Too bad strawberries 🍓 aren’t in season all year round. But 🤔 maybe thawed frozen could work(just me thinking).
Tried it with frozen, and it was delish!
The "Master-Cool Fridge'"
Take me back to the old South, when every appliance knew their place🤣😂🤣
I learned a lot in this episode - thanks Sohla 🤗
Been a fan of Sohla since I saw her tempering chocolate on BA😍 and that watermelon napoleon idea sounds real good! But wouldn’t the moisture from watermelon sip through and make the the pastries soggy?
you always assemble napoleons just before service, so that shouldn't be a problem
This is definitely a gourmet Passion Flakie
How can she be so young yet so knowledgeable?
SOLHA is so cool!
That fridge is so awesome. It costs $15999 (Australia).
Will be trying this week!!!
Love the Chef John ref !
Oh girl I have a vanilla problem too !😁
I would love if Sohla had a live cooking event!
I have a new answer for my favorite vegetable.
would like to try it, thank you, Sohla! 💖💖💖
She’s amazing
Unexpected texture was my nickname in college.
Sohla is the greatest
omg drooling
Can we just get a video of Sohla doing affirmations so I can start my day with them?
Man! That looks delicious!
I took some serious ribbing for using corn starch in my custard. I feel seen and vindicated :D lol anyways thanks! Can't wait to make these. I've never met a recipe involving custard that I don't like.
Taking notes. Always, new information from Solah. Cardomom. Say the word and I am riveted, bated breath. I was introduced to cardamom in my mid thirties via Indian food. Thank you, Lord.
it's the strawberry version of the smo're
ok now I'm salivate🤤😋
Fold it in. Just fold it in.
ooh this looks like a good way to use up the phyllo that's been living in my freezer!
LOVE... Sohla!
That looks really good. I guess the pastry cream can also be piped?
I’ve never seen filo spelt phyllo before! I wondered what it was at first 😅
Love u Sohla 💋❤️🍓
Yum!
So if the steeped milk and cream are already cold from steeping overnight, is there a reason you can't whisk the eggs/cornstarch mixture into that before you heat it all up?
Vanilla is a flower.... an Orchid
It comes from an orchid. But what we call a vanilla bean is the seed pod the orchid grows.
Vanilla is a spice derived from an orchid.
seed pod = fruit. so she was right when she said fruit.
@@jraaccounts Vanilla pods are the second most expensive spice in the world.....
How long I can keep vanilla in the fridge?
Berries and cream berries and cream
Sohla, what would you recommend as a nut alternative for this recipe? thanks!
(not sohla, but i couldn't help but respond, hope this is helpful!) do you mean if you can't eat any nuts at all? if so you could actually just leave the nuts out completely. but still add some sugar mixed with a spice if you want, between some of the layers. or, if you want something crunchy you could use seeds instead, like sesame seeds, sunflower seeds, pumpkin seeds (the latter two chopped up), etc. - and if not a nut allergy, you could use really any nut you want if you don't want to use or don't have pistachio.
@@jraaccounts i’ve got a nut allergy:/ seed replacement is a great suggestion - gonna try it out! thank you!
Just as an FYI, it's pronounced mill-foy. It looks delicious!
If you need pudding today 😂
11:30
Cardi B vibe
You put the milk / cream / sugar in the fridge....to heat it up again ...why? And has to cool it down to 4 degrees celcius or medium heat.🤷♀️??...I don't know why so please explain
It goes into the fridge to steep. You dont want to just leave cream sitting out on the counter for hours. Heating it first helps transfer flavour
@@valpaca2547 I do understand that you do not let it on the counter, but I never saw this method before. Mostly the egg mixture is add right away.
But, now I know why, thank you.🌹
The editing could have used a , "the next day...".
I think part of it is that the video is a little bit of an ad for the fridge
And hot milk, or any other hot food, should not go in the fridge; Food Safety 101
Vanilla bean
Sohla could cook a turd and I'd still think it's the best recipe ever.
Just fold in the cheese!! Lol