Well done guyz.. I’m learning pastry making and the temperature plays a key role. Mist have thermometers both laser and and insert one. Very few you tuber are sharing the details like these guys done.
That looks beautiful, and I can't wait to try this one. I would like to know where the cremeux is used in this recipe though because eventually the financier is covered by the ganache.
Nice One! I really like the way you set things up...nice tone of voice...always positive! I hope you become more popular! You have a big Fan over here from good old Berlin!!!
Great video! How can I avoid, that the bottoms uf the Tartelettes spring up in the oven? This causes a „bulge“ also in the Financier and a hole on the bottom of the Tartelette.
Those delicate hazelnut skins on top are beautiful. Can't wait to give this one a try!
Two absolute legends in one video.
Well done guyz.. I’m learning pastry making and the temperature plays a key role. Mist have thermometers both laser and and insert one. Very few you tuber are sharing the details like these guys done.
Super. Just quality work. Got a chocolate rush now! Thank you for those techniques and recipes. Will have a lot of fun playing around with it.
I just don’t know how you learned the pronounce praline. It is not pronounced with the accent in the last syllable. . First syllable please
Awesome video, two great chefs for sure!
omg this look amazing i’m so excited to try this recipe
Two of my idols!!!!
This is fantastic! Love it guys
Two legends in the game 🙌🏻
Thank you for the recipe!
That looks beautiful, and I can't wait to try this one. I would like to know where the cremeux is used in this recipe though because eventually the financier is covered by the ganache.
Nice One! I really like the way you set things up...nice tone of voice...always positive! I hope you become more popular! You have a big Fan over here from good old Berlin!!!
Wow! Worlds collide!
It makes me smile from ear to ear the entire time!
I am fascinated by this duo. You did great. I love it
Fabulous!
Hi on the website it doesn’t say anything about leaving the chocolate cream overnight. Literally only mentioned in this video. Please clarify…
great collab, love to see this kind of content. The end result looks amazing as well. Hope you are having a nice day chef!
WOW...LOVE IT YUMMMMM
Super Guys!
Amazing can't wait to do it. Thanks guy's
I love you channel! ♥️😍🤩 since day one
They look fabulous
Would love to know the brand name of your glass measuring beakers with handle.
Two legends in the same video!
Me happy 😃
Great video! How can I avoid, that the bottoms uf the Tartelettes spring up in the oven? This causes a „bulge“ also in the Financier and a hole on the bottom of the Tartelette.
Fantastici e complimenti 😍 potrei chiedere gli ingredienti scritti? Il mio inglese non é formidabile 🙈
Jules, it would be great to see more collabs on other dishes, anything ...Great stuff !
Love your videos… amazing
Hi, lovely video, do you have a link for the wet grinder?
How long can resist on the fridge this Beautiful tarts?
...great job...les deux
"Let's get cooking" is the tag line of my channel ;)
What is the first layer in the tart called?
Your kitchen is very nice. What material are you countertops?
Absolutely outstanding 👌🏼👌🏼
More off you too 🙏👍
Glad you liked it!
Where did you get you salt containers???
Nice Team :D Love the Video :)
Haha the tasting is the best part
What a great video. I wish we can taste that tarte 😂😂
It was so good... Really super nice!
I found out your channel through Matt's Instagram, loving all of the good content ❤️
can you do chef challenge with other chefs? it would be so fun😂
😍😍😍
De eerste like Haha
Held!
Too much level…