Ciao Denise, I discovered your channel yesterday, and I couldn’t stop watching! Thank you so so much for the wonderful contents! Truly works of art 🤩🌟😍👏👏👏💗💗💗
Hi, great videos, just met your channel and its great! question regarding the assembly, on 7:43 there is the dough baked rounds, is there also a base? don't see in the video the prep and can't see if there is such, i guess it should in order to hold up the whipped cream and all of the construction? Thanks!
What do you put at the bottom of the puff pastry circles before putting the cream? As for the compote, is it just the the left over caramelized apples mixed?
I'm afraid this masterpiece is far beyond what I can try to make with my home-cook skills, but at least I'll take notes on how to prepare good puff pastry and a nice apple filling!
Absolutely, my videos can be a starting point even for some parts, they don't necessarily have to be replicated in the same way 😊 I hope I can help you 🧡
Now… this desert… needs a week of working to create it and if I was going to ask money to sell it I would have ask 500€ each piece! On the other hand I would prefer to see it in a museum and admire it! And then go to the nearest fruit market and buy apples and simply… eat them!!! So so artistic and beautiful work ! Congratulations ⭐️⭐️⭐️⭐️⭐️
Did you make a mistake,and cut your video short?You are missing some parts of the instruction.Like how you rolled the puff to put around the metal band.And you did not show what you put on the bottom before the whip cream.Also the apple glaze.
Thank you very much for this awesome recipe ! I have a small question: Before rolling the puff pastry stripes around a metal tube, I suppose that you need to roll out them a bit ? Thanks and greetings from Quebec, Canada.
Ciao Denise, era da un pò che non seguivo il tuo canale quindi ti faccio i complimenti in ritardo per i tuoi primi, meritatissimi 50k 🎩 Road to 100k 💪🏻
Sorry for the stupid question but...@7:42, fill the puff pastry with cream...But what's beneath the cream though ? I saw the process for forming the puff pastry shape @6:45 but not the rest..Did you simply cut a round puff pastry disc and put it at the bottom of the puff pastry cylinder ? Thanks.
Hello, good evening, first I wanted to congratulate you on your beautiful Tarte Tatin, and second, when you place the cream at minute 7:40, you do it on a base, is it with the same puff pastry dough? Is it linked to the circle of puff pastry? Thank you very much for your time in advance.
Добрый вечер. Так тонко тесто я не смогла раскатать. Сделала тарт из двух половинок. Яблоки очень вкусные, но очень сладкие) Спасли взбитые сливки) В глазурь я не окунала. Хотелось бы рецепт ее. Жидкости вода+сахар + масло было много и я долила в яблоки. Не нужно было делать) Мой вариант домашним очень понравился. Буду еще пробовать как у вас. Ваше тесто мне очень нравиться! Спасибо!
Grazie infinite 🥹♥️ sono felice di averti convito pur non essendo amante dei dolci (forse occorre provare quelli giusti per apprezzarli 🤭 un po’ come quando da piccola non amavo i broccoli e gli spinaci ma solo perché non amavo come li cucinava la mia povera mamma 🤣)
Je ne suis pas Maxence 😅 je m'appelle Denise (maxence est un autre chef pâtissier qui m'a inspiré pour ce dessert). J'espère que le dessert sera aussi bon que beaucoup de gens me disent que leur résultat l'a été. J'attends de savoir comment s'est déroulée votre création !!
Ciao Denise, complimenti davvero per la professionalità, per i video e per le ricette. Davvero entusiasmante vedere questi capolavori. Essendo amante della cucina, volevo cimentarmi nel replicare questa ricetta, ma volevo chiederti informazioni riguardo il procedimento della composta di mele e dello sciroppo al caramello perché non le ho viste nel video. Ancora complimenti, continua così che meriti moooolto di più.
Ciao pietro grazie mille per tutti i complimenti 😊 rispondo subito ai tuoi dubbi: la composta di mele é realizzata frullando la parte restante delle Mele Tatin mentre per la Glassa Neutra puoi utilizzare la ricetta di questo Video ruclips.net/video/kHHWOHligiE/видео.html
Es hermoso tu trabajo. Que paciencia y que amor. Quiero poder hacerlo solo que no dispongo de mucho tiempo cuido a mi nietecita de 2 años y soy diabetica pero esto es digno de intentarlo.. Amo el proceso del hojaldre, seguire tus recetas, y felicidades,no cambies el procedimiento de tus videos, el fondo de tu presentacion lo sube de calidad Perdon como se hace el almibar de caramelo no lo vi,
Disculpe todo perfecto y arte pura. Pero hay un problema en el video, cuando cortar las piezas y la pones en el tubo de fierro, tenias que mostrar todo el proceso completo, como llegas a poner las partes laminadas afuera, para que se vea las hojas. Esa es mi dudas por lo demás excelente. Espero su. Respuesta, muy amable
Como se hace las bases de los hojaldres, se hacen círculos del mismo tamaño de los aros ded hojaldre y como se pegan para que al rellenar de nata no se escape por debajo y no se rompa al realizar al completo la elaboración, gracias
Denise que prazer ver o seu trabalho, em que parte da Itália você está, tenho ido a Italia na Calábria, espero que seja perto para visitar a sua loja. Abraço
Olá, muito obrigado por apreciar meus trabalhos, moro no norte da Itália e não no sul (onde fica a Calábria). De momento ainda não tenho loja por isso não é possível comprar mas quem sabe no futuro. Com certeza se eu abrir um atelier irei anunciá-lo nas diversas redes sociais, então basta manter contato para atualizações 😊
Il n'y a pas de fond ? On voit les bandes de pâte autour du tube métallique, une fois cuit bous mettez directement la crème chzntilly sans le fond ? Comment on transporte la part ? Merci de votre réponse
Bonjour, C'est magnifique. Mais est-ce ai-je bien lu ? 2h30 à 200 degrés ? Le temps de cuisson me parait excessif. je me trompe sûrement. Bravo pour la réalisation.
Es un tipo de bizcocho, genovés, gioconda, o algo así.... EDITO: Pues más abajo le dice a alguien "alla base c'è semplicemente un dischetto della stessa Sfoglia utilizzata per i bordi esterni", es decir, que le ha puesto un disco del mismo hojaldre....
Hallo cheffe Denise Castagno question quel est élément de pâte des fonds, de cercle on voit pas bien sur video au montage avant la mise de le crème fouetté SVP Cheffe Denise Castagno Merci et félicitation grandiose
Ciao, ho utilizzato una comune farina 00', trovo strano che non ti sia venuto bene l'impasto, prova ad idratarlo di più, magari la farina che hai utilizzato assorbe più acqua oppure l'ambiente é molto secco, non saprei davvero a quale altro fattore attribuire questo inconveniente che hai riscontrato 🤔
Hello, jolie video. J'ai essayé votre recette et le resultat est catastrophique en ce qui concerne la cuisson des pommes. J'ai tout respecté !!! 200° 2h30 chaleur tournante n'est ce pas? Est ce que vous badigeonnez seulement les pommes avec le sirop tatin (ce que j'ai fait) ou vous versez ensuite la totalité de ce sirop sur les pommes avant d'enfourner ? J'aurais tellement voulu avoir ce resultat !!!!
Honnêtement je ne comprends pas comment une catastrophe a pu arriver, je reçois beaucoup de photos de résultats splendides de la part de ceux qui ont suivi la recette avec les doses et la procédure indiquée, ce commentaire me surprend, je ne sais vraiment pas comment vous aider puisque je ne suis pas présent et je ne comprends pas l'erreur 😅
Hi! You are so inspiring but i think you missed something on this video , if you can help me understand please! Whats in the bottom of the dessert ? The one that is underneath the whip
Hello! 😊 I’m Sorry ☹️ but Croissant 🥐 has a Specific Preparation that is different from the Puff Pastry. You Can use it to obtain the beautiful stripes on the Pain ai Chocolat Surface for Example, but Puff Pastry is not for Croissants 😅 (in the future I’m gonna make a Video to explain better) You Can make instead Millefeuille or a Saint - Honoré 😊 Hope I can Help You!🙏🏻
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Lovely video and an elegant desert! Thank you for your inspiration!
Thanks for your comment 😊🙏🧡
Ciao Denise, I discovered your channel yesterday, and I couldn’t stop watching! Thank you so so much for the wonderful contents! Truly works of art 🤩🌟😍👏👏👏💗💗💗
Hi Jess, Thank you 🙏🏻☺️, I am very grateful for your support and happy that my videos are enjoyed so much!! 🤩
Hi, great videos, just met your channel and its great!
question regarding the assembly, on 7:43 there is the dough baked rounds, is there also a base? don't see in the video the prep and can't see if there is such, i guess it should in order to hold up the whipped cream and all of the construction? Thanks!
Thank you to appreciate my job,
and yes at the base there is the same dough of the rolled one !! 😊
@@denisecastagno Thank you! You're great! 🙂
What do you put at the bottom of the puff pastry circles before putting the cream? As for the compote, is it just the the left over caramelized apples mixed?
Тот же вопрос, что в качестве донышка?
Parece como si fuera también hojaldre cortado y horneado a la medida.
autre version de cette tarte très bien realisée et gourmande. Je ne l'avais jamais vue, mais j'essaierai de la faire pendant ce weekend, merci
Merci pour votre commentaire, comment s'est passée la réalisation du dessert ? 😊
Восхитительно эстетично! Как поэма о тарт татин ! Получила огромное удовольствие от работы мастера, спасибо!
Спасибо за оценку моей работы 😊🙏🧡
Arte pura ❤️
Wow!!!! That is gorgeous! You've elevated the humble Tarte Tatin to new heights. Brava!
Thanks for the appreciation 😊🙏🧡
splendid !!!!
Thank You 😊🤍
Bellissima Sfoglia, la mia preferita! 🤩👍🔝
GRAZIE 😊❤️
I'm afraid this masterpiece is far beyond what I can try to make with my home-cook skills, but at least I'll take notes on how to prepare good puff pastry and a nice apple filling!
Absolutely, my videos can be a starting point even for some parts, they don't necessarily have to be replicated in the same way 😊 I hope I can help you 🧡
Same here. But, the finished product looks so beautiful. I have no doubt it’s delicious as well.
Wow, stupendo!
Grazie ☺️🙏🏻🧡
I finally made it! No small feat and outcome definitely not as beautiful as yours but enough to impress friends and family. Ah, delicious too!
Thank you so much for your feedback, I'm glad that a great dessert turned out and that your friends were surprised by it 😊🙏🧡
Now… this desert… needs a week of working to create it and if I was going to ask money to sell it I would have ask 500€ each piece!
On the other hand I would prefer to see it in a museum and admire it!
And then go to the nearest fruit market and buy apples and simply… eat them!!!
So so artistic and beautiful work !
Congratulations ⭐️⭐️⭐️⭐️⭐️
Amazing and hypnotizing work! Thanks so much for sharing ❤
I do my best, and this type of support is essential for me, so Thank You to appreciate my job! 🤍
Another Symphony of love.
I've been working in a chocolaterie for a while, but your ideas truly amaze me.
Thank you very much, the compliments of people in the sector are even more pleasing 🙏😊🧡
majestic!!
Thank You so much! 🤩
Did you make a mistake,and cut your video short?You are missing some parts of the instruction.Like how you rolled the puff to put around the metal band.And you did not show what you put on the bottom before the whip cream.Also the apple glaze.
Thank you for this amazing idea
Thank You for your comment! 🙏😊
beautiful work of art
Thank You so much 🧡
Beautiful!
Thank You 😊🙏🧡
Purée... on se fait piquer toutes nos recettes.... ! ;)
???
@@denisecastagno La tarte Tatin est une recette purement française à la base, mais c'était de l'humour, je précise ;)
Thank you very much for this awesome recipe ! I have a small question: Before rolling the puff pastry stripes around a metal tube, I suppose that you need to roll out them a bit ? Thanks and greetings from Quebec, Canada.
Thank you 😊🙏🧡 it is not necessary to roll out the dough further 😊
Making this puff pastry for flan patissier at the moment, fingers crossed. Thank you for the recipe!
Fantastic, let me see the Result on Instagram 😊🧡
Ciao Denise, era da un pò che non seguivo il tuo canale quindi ti faccio i complimenti in ritardo per i tuoi primi, meritatissimi 50k 🎩
Road to 100k 💪🏻
Grazie mille, assolutamente, adesso si lavora sul prossimo obbiettivo sperando di fare sempre meglio (piano piano e in maniera onesta) 😊🙏🤍
@@denisecastagno 🥂
Genio en la pastelería. Belleza y delicia. Gracias, disfruto mucho tus creaciones Denise, soy tu fan!! 🥰👏👏👏
It's looks so amazing!
Thank You 🤩🙏🏻😂
That looks absolutely delicious!
Thank you Tim 🧡
meraviglia
Grazie mille 🧡
Sorry for the stupid question but...@7:42, fill the puff pastry with cream...But what's beneath the cream though ? I saw the process for forming the puff pastry shape @6:45 but not the rest..Did you simply cut a round puff pastry disc and put it at the bottom of the puff pastry cylinder ? Thanks.
Just like you said, at the bottom of the cake is a puff pastry disc (I didn't show it in the video) 😊
Bravissima🎉
Hello, good evening, first I wanted to congratulate you on your beautiful Tarte Tatin, and second, when you place the cream at minute 7:40, you do it on a base, is it with the same puff pastry dough? Is it linked to the circle of puff pastry? Thank you very much for your time in advance.
Impresionante!!!!!
Pero horno 200° 2,30 horas ¿no es excesiva la temperatura?😮
Woooo 🤩
Senza parole! Ogni ricetta e ogni video sempre più belli! Bravissima
Ma Grazie Mille! 😍🙏🏻
Спасибо!
Приятно смотреть!
Красиво, успокаивает, буду делать)
Спасибо за этот комментарий, дайте мне знать, как получился ваш десерт 😊🙏🧡
Добрый вечер. Так тонко тесто я не смогла раскатать. Сделала тарт из двух половинок. Яблоки очень вкусные, но очень сладкие)
Спасли взбитые сливки)
В глазурь я не окунала. Хотелось бы рецепт ее.
Жидкости вода+сахар + масло было много и я долила в яблоки. Не нужно было делать)
Мой вариант домашним очень понравился. Буду еще пробовать как у вас. Ваше тесто мне очень нравиться!
Спасибо!
non mi piaciono neanche tanto i dolci ma mi sono innamorato di questo canale
la perfezione e l'attenzione ai dettagli e' astornomica
Grazie infinite 🥹♥️ sono felice di averti convito pur non essendo amante dei dolci (forse occorre provare quelli giusti per apprezzarli 🤭 un po’ come quando da piccola non amavo i broccoli e gli spinaci ma solo perché non amavo come li cucinava la mia povera mamma 🤣)
Bravo!
Thank You 😊🙏🧡
Would you mind tell us sth about apple compote, caramel glaze and sth that you put before the cream?they are not written in the full recipe.
Merci Maxence pour cette recette assez impressionnante mais qui doit être délicieuse je essayer de vous copier(pas sûr) mais quand même 😋(du Québec)
Je ne suis pas Maxence 😅 je m'appelle Denise (maxence est un autre chef pâtissier qui m'a inspiré pour ce dessert).
J'espère que le dessert sera aussi bon que beaucoup de gens me disent que leur résultat l'a été.
J'attends de savoir comment s'est déroulée votre création !!
This recipe is even better, as it's eggless!
Molto brava! Complimenti!
Grazie Mille Christian! 😊🙏🏻
I ❤ this video
Thank You 😊🙏🏻🧡
bravooooooooo😋😋😋😋
Very beautiful. Thank you. I have subscribed.
Thank you for the SUB 😊🙏🏻🧡
LINDO!!!!!!!
Gracias 🧡
SENZAȚIONALA LUCRARE👏👏👏🇷🇴
Multumesc mult Tatiana 🧡
I learn some tricks. Grazie
I'm glad I could help you 😊🧡
Ciao Denise, complimenti davvero per la professionalità, per i video e per le ricette. Davvero entusiasmante vedere questi capolavori.
Essendo amante della cucina, volevo cimentarmi nel replicare questa ricetta, ma volevo chiederti informazioni riguardo il procedimento della composta di mele e dello sciroppo al caramello perché non le ho viste nel video.
Ancora complimenti, continua così che meriti moooolto di più.
Ciao pietro grazie mille per tutti i complimenti 😊 rispondo subito ai tuoi dubbi: la composta di mele é realizzata frullando la parte restante delle Mele Tatin mentre per la Glassa Neutra puoi utilizzare la ricetta di questo Video ruclips.net/video/kHHWOHligiE/видео.html
@@denisecastagno perdon como hago el glaseado neutro no entendi
3:38 what for are these cuts at the sides?
It looks like there is some kind of base under the whipped cream, what is this?
Super like desde Guatemala
Hi again, is caramel glaze (use to dip frozen satin apples) listed in the recipe ?
Deja vuelvo a ver el video gracias
El jarabe que se hace en un principio, es el glaseado?
¡ Wow !
Bravissima
Grazie Enzo 😊
Es hermoso tu trabajo. Que paciencia y que amor. Quiero poder hacerlo solo que no dispongo de mucho tiempo cuido a mi nietecita de 2 años y soy diabetica pero esto es digno de intentarlo.. Amo el proceso del hojaldre, seguire tus recetas, y felicidades,no cambies el procedimiento de tus videos, el fondo de tu presentacion lo sube de calidad Perdon como se hace el almibar de caramelo no lo vi,
If I wanted to make it for someone. Do I have to take out the apples 2 hours in advance for it to be temperered
These are works of art.
My tarte tatin game is put to shame ;(
Un capolavoro 😃😃
Molto Gentile Dora 😊🙏🧡
Buen trabajo, que modelo es la báscula que usas?, gracias
Disculpe todo perfecto y arte pura.
Pero hay un problema en el video, cuando cortar las piezas y la pones en el tubo de fierro, tenias que mostrar todo el proceso completo, como llegas a poner las partes laminadas afuera, para que se vea las hojas. Esa es mi dudas por lo demás excelente. Espero su. Respuesta, muy amable
Magnifique
Merci ☺️🙏🏻🧡
Como se hace las bases de los hojaldres, se hacen círculos del mismo tamaño de los aros ded hojaldre y como se pegan para que al rellenar de nata no se escape por debajo y no se rompa al realizar al completo la elaboración, gracias
What is the thing that you put at the bottom like a sponge o what it is?, I want to make it for my bakery 😢
Buenas me encanta, pero veo que antes de poner la nata montada le pusiste algo, que es?
Una magia...
La base su cui dressa la panna montata di cosa è fatta? Mi sembra di vedere una base. Grazie infinite❣️
Grazie 😊💛 hai osservato molto bene, alla base c'è semplicemente un dischetto della stessa Sfoglia utilizzata per i bordi esterni !
that's very cool
Thank You 😊🙏🧡
Sbaglio o il contenitore di sfoglio è privo di base ?come regge i ripieni ?
What are the red accents you placed on top? What is the small dot in the middle? I am enjoying your videos by the way
Thank You ☺️🙏🏻🤍 they’re just some chocolate decors
Ciao, di che grandezza è la teglia che usi per cuocere le mele? Grazie mille
Denise que prazer ver o seu trabalho, em que parte da Itália você está, tenho ido a Italia na Calábria, espero que seja perto para visitar a sua loja. Abraço
Olá, muito obrigado por apreciar meus trabalhos, moro no norte da Itália e não no sul (onde fica a Calábria). De momento ainda não tenho loja por isso não é possível comprar mas quem sabe no futuro. Com certeza se eu abrir um atelier irei anunciá-lo nas diversas redes sociais, então basta manter contato para atualizações 😊
Il n'y a pas de fond ? On voit les bandes de pâte autour du tube métallique, une fois cuit bous mettez directement la crème chzntilly sans le fond ? Comment on transporte la part ? Merci de votre réponse
Splendido! Si può avere la ricetta della glassa?😊
Grazie mille Marco, trovi la Ricetta di una Glassa Neutra in questo altro mio Video ruclips.net/video/kHHWOHligiE/видео.html 😊🧡
Disculpa que hacer con los sobrantes que recortas pRa emparejR la masa
What’s the bottom at 7:44?
It's the same Puff Pastry of the edges 😊
Quick question: is pastry dough not fully kneaded to account for the additional kneading it will receive as the dough is rolled out?
Exactly, it serves to prevent gluten from developing, otherwise it would be difficult to roll out the dough without it "going back" 😊🧡
Which glaze did you use for the final step?
You can use the Neutra glaze recipe that you find in this video ⇨ ruclips.net/video/kHHWOHligiE/видео.html
Bonjour, C'est magnifique. Mais est-ce ai-je bien lu ? 2h30 à 200 degrés ? Le temps de cuisson me parait excessif. je me trompe sûrement. Bravo pour la réalisation.
Delicious 😮😢
Thank U 😊🙏🧡
Hi Denise, when you cut the puff pastry at 6.53 minutes, you need to roll it flat before wrapping it around the tube, am I right? Thanks..
how do you make the glaze
Disculpa a los haritos de hojaldre les pones una base de hojaldre para que no se salga el relleno? Gracias por tu ayuda
Es un tipo de bizcocho, genovés, gioconda, o algo así.... EDITO: Pues más abajo le dice a alguien "alla base c'è semplicemente un dischetto della stessa Sfoglia utilizzata per i bordi esterni", es decir, que le ha puesto un disco del mismo hojaldre....
When did you do the bottoms of the pastry circles?
I did them off camera, make them when you cook the outer rings 😊
@@denisecastagnowhat are those bottoms of pastry please? Almond cream? Splendid desert! ❤
Maos abencoafss por deus ❤❤❤
Hello from America!😎I love love your work, very elegant and beautiful. I have 1 question.- what did you put in the bottom of the pastry rink?❤
seem to be just pastry cut into a circle and baked
Hallo cheffe Denise Castagno question quel est élément de pâte des fonds, de cercle
on voit pas bien sur video
au montage avant la mise de le crème fouetté SVP Cheffe Denise Castagno
Merci et félicitation grandiose
Bonsoir ☺️ Le fond est fait avec un disque de la même pâte feuilletée utilisée pour les bords!
@@denisecastagno excellant, mais c'est bien sur Merci...!
on peut le dégusté en boutique-Cheffe Denise Castagno SVP ..?
ciao, posso chiedere che tipo di farina hai usato? ho provato a replicare la pasta sfoglia ma l'impasto è venuto molto duro, grazie
Ciao, ho utilizzato una comune farina 00', trovo strano che non ti sia venuto bene l'impasto, prova ad idratarlo di più, magari la farina che hai utilizzato assorbe più acqua oppure l'ambiente é molto secco, non saprei davvero a quale altro fattore attribuire questo inconveniente che hai riscontrato 🤔
No veo en donde usaron el Jarabe Tatín
how did you do the bottom of the dessert, how thick is it?
with the same puff pastry (3 mm thick) 😊
How to do the caramel glaze, please?
I think it’s a caramel mirror glaze recipe but without dairy? so that the glaze is more see-through
It's a neutral Glaze diluted with 10% of liquid caramel !! 😊
Désolé, mais quand vous remplissez avec la crème chantilly, qu'avez-vous mis au fond ? Merci d'avance
Au fond du dessert il y a un disque de la même pâte feuilletée préparée au début de la vidéo 😊
Arte
Grazie mille 😊🙏🧡
Hello, jolie video. J'ai essayé votre recette et le resultat est catastrophique en ce qui concerne la cuisson des pommes. J'ai tout respecté !!! 200° 2h30 chaleur tournante n'est ce pas? Est ce que vous badigeonnez seulement les pommes avec le sirop tatin (ce que j'ai fait) ou vous versez ensuite la totalité de ce sirop sur les pommes avant d'enfourner ? J'aurais tellement voulu avoir ce resultat !!!!
Honnêtement je ne comprends pas comment une catastrophe a pu arriver, je reçois beaucoup de photos de résultats splendides de la part de ceux qui ont suivi la recette avec les doses et la procédure indiquée, ce commentaire me surprend, je ne sais vraiment pas comment vous aider puisque je ne suis pas présent et je ne comprends pas l'erreur 😅
@@denisecastagno merci pour votre réponse. On va ressayer…..
Joli resultat.
Merci Beaucoup 😊🙏🧡
Hi! You are so inspiring but i think you missed something on this video , if you can help me understand please! Whats in the bottom of the dessert ? The one that is underneath the whip
😍😍😍
😊🙏🏻☺️
Bonjour, qu'avez vous mis au fond des tartes avant de mettre la crème svp, merci, et bonne continuation, j'aime beaucoup vos recettes 😍😍😍😍👏👏👏👏👏👑👑👑👑👑👑👑
Bonsoir, j'ai mis tout simplement une disque de la même pâte feuilletée faite pour la couronne extérieure, merci de me suivre 😊🙏🧡
@@denisecastagno Merci
Шедевр❤
Can we make a croissant out of this dough?
Hello! 😊
I’m Sorry ☹️ but Croissant 🥐 has a Specific Preparation that is different from the Puff Pastry.
You Can use it to obtain the beautiful stripes on the Pain ai Chocolat Surface for Example, but Puff Pastry is not for Croissants 😅 (in the future I’m gonna make a Video to explain better)
You Can make instead Millefeuille or a Saint - Honoré 😊
Hope I can Help You!🙏🏻
@@denisecastagno thank you!
Yes , you can that a puff pastry!