Wow!!! 🤩 These look crazy delicious!!! 😋 Can't wait to try! I LOVE Choux pastry and Diplomat cream...so your take on these two recipes alone are so welcome! 😊 Anna's Food Travel Diaries...LOVE IT! 🤩 Thank-you, Anna for the recipes!!! 🥰
I miss watching anna olson with my old phone he is my childhood he inspired me how to cook and my dream right now is to become a chef i wish a good life anna olson
I just made this and it turned out amazing! My very first time making pastry dough 😊 Thank you for the excellent instructions! I always find you give the perfect amount of details, and your love for baking really shines through.
These look Delicious 😋 I 'd forgotten all about this choux my last year at high school cooking classes, we did four weeks on different pastries this was my exam piece but it had Strawberry 🍓 jam I made and fresh cream, this was way back in 1974. It's funny the memories we have attached to food.
Love your show Anna special follow you to shop in Paris n you bought a box of cake n looking at you enjoy every type of cake so yummy just to see you enjoyed them Thanks for sharing all your best recipes ❤❤❤
Great video Chef! I love the storytelling and of course, the recipe looks amazing. I will be visiting the South of France in May and will try to check out the bakeries you've recommended!
Anne ur videos r amazing ur instructions r on piint everything works so grateful i found ur site i also watch ur tv shows reminds me of being back at the C.I.A u should write a book outstanding
Hi Anna, I watched your channel, it was like having a nice trip together, I love baking and learning many kinds of bread from your channel, thanks for sharing💖🎀
Thank you, that was wonderful. You explain everything very clearly and well. I'm going to make an original recipe first as I love that hazelnut flavour but hope to then try your peanut butter one.
Super👍 no words❤ well prepared with nicely explanation of this yummy😋 amazing peanut paste is wow really these looks so crazy and inviting us thanks a lot waiting from India yr next vdo 🌹
Great video! I just recently made Paris brest for the first time & was so shocked how easy the choux dough was to make. Your version looks fantastic, & I agree the bread & pastries in southern France (along with the wine 😉) were among the highlights. Did you get to Biarritz? Beautiful beach town. Will definitely check out your other recipes ❤
Thanks, Anna, I love it. I'm going to make them. Can you share the name of the market and the place you went? I'm planning a trip. Thanks, and be blessed you and the team.
I love the travel clips and this recipe. Question - with the very high price of eggs, is it possible to make the pastry cream using either less egg yolks or using whole eggs? Than you.
I just made this with natural peanut butter and it worked! When I was adding the whip cream, I was worried because it was still pretty thin, but after refrigerating for a few hours it became mouse-like and sturdy. It wasn’t as sweet as I wanted, so I did add a little powdered sugar to the whip cream (maybe a tbsp). And when I added the peanut butter I tried to bypass the oil and get the thickest part of peanut butter I could. Cant wait to try different flavours - this diplomat cream is delicious!
Hi Anna, Could we omit the gelatin powder? It’s hard to find gelatin powder that doesn’t smell fishy /smell unpleasant. Kindly lend us opinion or do teach us about gelatin, types of best gelatin and their usage for different types of pastry making. Thanks so much.
Una pregunta Bueno saludos desde México El otro día hice un pan de elote en mi casa y al molde en forma de rosca le puse mantequilla y harina y también le puse papel encerado a la base con mantequilla también y se puso la mezcla en el molde de aluminio y al salir del horno el papel quedó entre el pan O sea pan papel y pan No sé a qué se deba Tendrá alguna respuesta para mí por favor Gracias por todas sus recetas y videos
C'est vrai que le Paris-Brest est fantastique ! C'est bien de le faire connaître de l'autre côté de l'atlantique ! Mais pas avec du beurre de cacahuète ! 😢
Perhaps it's possible to leave out the peanut butter without affecting the outcome? Use extra vanilla, maybe...Making it a totally vanilla diplomat cream instead! It's worth a try unless you don't like choux pastry/eclairs, etc. I would just for the sake of trying this incredible dessert that Anna has so kindly shared with us! Thank-you Anna!!! 😊
These french pastries looks beautiful and irresistibly delicious !!!!!! Can't wait till I make them !!!!!!!!!!!!!!!!!!
Wow!!! 🤩 These look crazy delicious!!! 😋 Can't wait to try! I LOVE Choux pastry and Diplomat cream...so your take on these two recipes alone are so welcome! 😊 Anna's Food Travel Diaries...LOVE IT! 🤩 Thank-you, Anna for the recipes!!! 🥰
Thank you for sharing your travels and food Anna!
Wow zabardast recipe thanks for sharing big like 👍 🤩 😍 🥰 💞💞💞💕💕💕
I miss watching anna olson with my old phone he is my childhood he inspired me how to cook and my dream right now is to become a chef i wish a good life anna olson
I just made this and it turned out amazing! My very first time making pastry dough 😊 Thank you for the excellent instructions! I always find you give the perfect amount of details, and your love for baking really shines through.
Incredible!!! the story, the pictures, the recipe, the way of teaching, everything. I felt like I was in France. Hugs from Colombia.
Anna that looks so yummy in tummy love the cream with peanutbutter and the sugar peanuts again yummy thanks for sharing this recipe with us
Yum. Looks like you had lovely holiday Anna.😊
These look Delicious 😋 I 'd forgotten all about this choux my last year at high school cooking classes, we did four weeks on different pastries this was my exam piece but it had Strawberry 🍓 jam I made and fresh cream, this was way back in 1974. It's funny the memories we have attached to food.
Choux pastry is my favorite desert ! THANKS FOR SHARING YOUR DIARY !!!😊
Well done back Anna we miss you nd thank you for the good recipes bless to you nd your family
Anna, you explain your recipes so well. Thank you.
Absolutely Divine! 💯❤
Love your show Anna special follow you to shop in Paris n you bought a box of cake n looking at you enjoy every type of cake so yummy just to see you enjoyed them
Thanks for sharing all your best recipes ❤❤❤
these look delicious😍 thank you so much for sharing your amazing joinery will try for sure
Wow!!looks great Anna..love you always..my favorite chef...keep safe..
It’s my favorite dessert 😋 I am going to make it later today. Thank you!
so glad Anna is still making videos! love her
You have been my hero for years now. Your recipes are my favorites, tried and true.
Can you please show us opera cake next?
Great video Chef! I love the storytelling and of course, the recipe looks amazing. I will be visiting the South of France in May and will try to check out the bakeries you've recommended!
Anne ur videos r amazing ur instructions r on piint everything works so grateful i found ur site i also watch ur tv shows reminds me of being back at the C.I.A u should write a book outstanding
Hi Anna, I watched your channel, it was like having a nice trip together, I love baking and learning many kinds of bread from your channel, thanks for sharing💖🎀
Been to both cities you mention. Portugal was awesome and so are the Natas!
Thank you, that was wonderful. You explain everything very clearly and well. I'm going to make an original recipe first as I love that hazelnut flavour but hope to then try your peanut butter one.
Can’t wait to try out the diplomat recipe tomorrow!
I like this idea choux and peanut butter.
I am making this for my birthday…thanks Anna!!
Very Good cooking videos now...with the trips shown. Congratulations 🎉🎉🎉
ur amazing anna,tyvm for teaching us this dellights
Super👍 no words❤ well prepared with nicely explanation of this yummy😋 amazing peanut paste is wow really these looks so crazy and inviting us thanks a lot waiting from India yr next vdo 🌹
Great video! I just recently made Paris brest for the first time & was so shocked how easy the choux dough was to make. Your version looks fantastic, & I agree the bread & pastries in southern France (along with the wine 😉) were among the highlights. Did you get to Biarritz? Beautiful beach town. Will definitely check out your other recipes ❤
Thanks, Anna, I love it. I'm going to make them. Can you share the name of the market and the place you went? I'm planning a trip. Thanks, and be blessed you and the team.
Thanks Anna .. pl do share more french desserts . This food diary inspirational idea is awesome . Take care 🇵🇰
Will definitely be making these! They look delicious
Thank you 🌻🌼🌷🌻
Adore you since so many years 🥰
you make everything look so easy 👌
I love Anna
Omg!! 😭 I remember watching you in "Bake with Anna Olson" before. It's so good to see you again!!! ❤️❤️
Bro i remember watching her on my tv like a few years ago and shes still doing it
thank you for this video
I wanna try this recipe😍
I can’t wait to make these!!! ❤
Love you Anna 🥰
This is what i'm waiting for😍
It looks delicious. Any other filling cream that works wth this pastry? Thank you for your answer.
I love the travel clips and this recipe. Question - with the very high price of eggs, is it possible to make the pastry cream using either less egg yolks or using whole eggs? Than you.
And the need to make this is so strong....
👍😋😋
Hello Nice to see you
Did u change your old kitchen
Can u do one last video in that yellow color kitchen
Hi Anna, thanks for this amazing recipe. Do you think it’s ok to use natural peanut butter or will the cream turn out too liquid?
I just made this with natural peanut butter and it worked! When I was adding the whip cream, I was worried because it was still pretty thin, but after refrigerating for a few hours it became mouse-like and sturdy. It wasn’t as sweet as I wanted, so I did add a little powdered sugar to the whip cream (maybe a tbsp). And when I added the peanut butter I tried to bypass the oil and get the thickest part of peanut butter I could. Cant wait to try different flavours - this diplomat cream is delicious!
@@hazelv90 great! And thank you for these tips!
Hi Anna,
Could we omit the gelatin powder? It’s hard to find gelatin powder that doesn’t smell fishy /smell unpleasant.
Kindly lend us opinion or do teach us about gelatin, types of best gelatin and their usage for different types of pastry making.
Thanks so much.
what do I add to the cream instead of peanut bitter if I want to keep the hazelnut flavor?
You can buy hazelnut butter/spread in specialty stores. I wonder if nutella would work too.
What other types of milk can you use if you’re allergic to cows milk but want to make sure the cream will come out right?
Una pregunta
Bueno saludos desde México
El otro día hice un pan de elote en mi casa y al molde en forma de rosca le puse mantequilla y harina y también le puse papel encerado a la base con mantequilla también y se puso la mezcla en el molde de aluminio y al salir del horno el papel quedó entre el pan
O sea pan papel y pan
No sé a qué se deba
Tendrá alguna respuesta para mí por favor
Gracias por todas sus recetas y videos
I can never get my gelatine to melt right. Any hints Anna???
👍👍👍🌷😁
May I have the egg liquid in metrics or grams? Thanks
👍👍👍👏👏👏😍😍😍
Dear Anna, please enable Farsi subtitles for Iranian women
C'est vrai que le Paris-Brest est fantastique ! C'est bien de le faire connaître de l'autre côté de l'atlantique ! Mais pas avec du beurre de cacahuète ! 😢
graet
WITCH..Robert thanks you AnnA
Everything she bakes is definitely delicious, but the result is always an American taste that is still different from the original.
إبتسامة وحلويات انت لا تقولين أحد
if your rich $$$
How do You stay so slim???!!!
I don't know how she does it either! And she still looks as young and beautiful as she did years ago when she created Sugar for The Food Network.
Why make that now. The race is in august……
kid has peanut allergy :/ have to pass on this recipe.
Too long
not interested, as I HATE peanut butter.
Sod off and take your meds.
Perhaps it's possible to leave out the peanut butter without affecting the outcome? Use extra vanilla, maybe...Making it a totally vanilla diplomat cream instead! It's worth a try unless you don't like choux pastry/eclairs, etc. I would just for the sake of trying this incredible dessert that Anna has so kindly shared with us! Thank-you Anna!!! 😊
Lots of peanut allergies.. would almond butter work?
Is this in any of your xookbooks? Recemtly got 3 of them - "baking day" & "set for the holidays" & "baking wisdom"