Cannot wait to make these! 😋😋😋

Love the videos. It helps to have them alongside the book. Just purchased. Can't wait to bake!

Can i use almond instead of hazelnut?

I am a bit naughty here, but just wondering if I wish to put dairy milk instead of plant based milk to my ganache, is that possible? Keeping the same ratio am I right?

Your book says weigh 70g balls each cookie. The video said 20g. When i made them they came out pretty big with 70g. ???

Спасибо за урок.

روعة ❤❤ عاشت الأيادي ✌️✌️ أستاذ ورئيس قسم وبجدارة

Once I poured the syrup my cling film melted immediately 🥲🥲🥲

corn syrup? Not the healthiest ingredient. Is there not a healthier substitute and does everyone use coconut oil for all the current vegan/plant based recipes? I was vegan back in the mid-80's and coconut was not a big thing. Now it's in everything. Many have allergies to coconut, nuts, latex=avocados/bananas/apples etc.. There has to be alternatives.

I followed your recipe from your book, but the result was quite flat and dense, especially when compared to yours. Why do you think this happened? I used dark chocolate with at least 74% cocoa solids and I added the wet to the dry ingredients, whisking in a stand mixer with a whisk attachment, but apart from that I followed the recipe to a tee.

Hi! I've really been loving the book as I've been working my way through it. A question for this recipe. I tried to make this with gluten free flour but each time the edges get way too hard. But i need to cook it for longer as the middle seems to take a longer time to cook all the way. Even when i used mochiko rice flour the edges are still too hard to eat. Do you have recommendations on how to get the edges less hard?

I’m no master in the kitchen but these were painless to make & they turned out great, hope my vegan mate will be just as impressed

Omg , watching Saturday kitchen and heard them talking about you. So stoked to find you here and thanks for this gorgeous recipe, it’s my fave ice cream flavour and I can do it in my thermomix I reckon if I freeze it in ice cube trays!! Thanks sooo much 💜🙏🏻

Rose water is just amazing with this desert. Thanks chief!

@philkhoury hey man, great video, i got a question. im in europe, our cling film is heat resistant up to 100 degrees C. ive tried your method, however, when im pouring around 120 degrees, it will instantaneously burn through the film, and if i pour around 105 degrees despite the correct sugar and syrup ratio its too thick to pour. ive also tried to add more sugar, then it was ok to pour around 100 degrees, but then it did not harden. where am i going wrong?

Hi Philip, just wanted to share that I made this, and separated the mixture into two batches (after my failed attempt at whipping the fresh whipping cream recipe, I had to test this one in two ways). First batch didn't whip at all, no matter how hard or long I beat it with my mixer. So I put it in the freezer as it is. The second batch I put into my ice cream machine, and churned it without whipping. It does create a fabulous ice cream texture, thanks to all that glucose syrup, and has a very nice flavor. However, it melts rather faster compared to dairy ice cream. I'm loving the texture more than the nut butter gelato recipe, which feels more icy (?) on the tongue. Either way, great recipe. Still wish the plant based whipped cream recipe would work though… Thank you ♥

Can I have the recipe please..im interested to bake some..the amount of flour..etc.

It looks like 50/50 milk and oil and 1/4 cup of powder sugar

I thought I might be the only one using nuts in my ninja cremi. I been mostly using oat nut blends trying to prefect the method. Thank you for showing me I am not alone in this nutty idea.

❤ Please add the quantity of the Ingredients to your recepits! Much appreciated! Greetings from Edith, a happy Subcriber 🌹

Hello , anyone knows if they can be frozen ? And when in the process would it be best . Before the one jour rest time ?

For the second rest, is it at room temp?

❤Could you please insert the quantity of the ingredients of this delicious desert! Much appreciated! Greetings from Edith, a happy Subscriber 🌹🌹🌹

Thank you for the video. I was searching for it.

What is the recipe please??

My “go to” chocolate chip cookies now. Thanks

I tried this yesterday and added chocolate chips. It was delicious! Thank you for the lovely recipe.

Hello can we have the quantities please ?

I am very serious when I say... *_WHO TF thought up this technique in the first place?!?_* 😂 This is mad genius level creativity! But really... hot sugar burns skin harder than hot oil, and someone thought _THIS_ up?!?

Was so excited to make this today as the flavour combo is classic and it looked straightforward enough… but it turned out so dense and gummy. Great flavour but trash texture. I’m a seasoned baker, so not sure where it went awry??

Altyazilarda Türkçe seçeneği de olsaydı ya

Thanks for sharing i think this is the perfact recipe ❤❤ i tried soo many and this is the best 1, my family enjoyed with coffee thanks to you ❤god bless you❤

So you are mixing hot sugar which is 150 degrees with plastic wrap @.@

Hi Philip, I recently bought your books and it really looks great! I want to get started on this cake and I want to make it gluten free. Would you say it is necessary to include Xanthan? Or would it work if I didn't use it (I am not too big of a fan of it)? Thank you for these amazing recipes again!

Is it possible to make the ganache with vegan white chocolate??

Is this similar to a Genoese sponge?

Hi, Just checking. In your book you say to mix the sugar w the flour etc but here you add the sugar to the milk mixture- which is correct?

Can I make this cake the day before it is for my birthday- my granddaughter is allergic to eggs so this cake is very helpful!

I tried the recipe of flaky pastry without sweet potato, and it's so perfect for both sweets and savory pie: I prepared with the same flaky pastry a blueberry tarte and a wild erbs savory pie. I used for myself 20% less oil but still delicious. Thank you.

No Egg?

Making those again - my dough is quite sticky though 🤔 not like here in the video

A kindred spirit! I go weak at banana cake but this takes it to the next level so I bought your book today. I value the authenticity that your video is in a home kitchen and not over produced and styled.

Im going one by one from Philips book all are so delicious and I like the fact that quite often you don’t need to use the mixer Philip is genius to suggest all those combinations My guest and kids did not believe it was plant based I recommend brownie from this book

Does it have to be a blender? Will a hand mixer work? Thanks!

Hello from Lebanon! Thank you for a great recipe with very clear instructions! I wanted to ask, is there an advantage for oiling the bench instead of flour dusting it? Do we risk adding too much flour to the dough ?

Thank you - great recipe. Love that I can use olive oil! They tasted really really great!

What is custard powder made of? I replaced it with cornstarch and some tumeric for yellow colour, do you think is ok?

¡felicidades! I'am so happy for you. Just discovered your channel. Great things happen when you trust yourself. Love from Mexico

Why to use both soda and baking powder? I thought we use one ...

I’ve made this four times now and it has sunk in the middle every time. Only recipe from the book so far that has disappointed and would love advice as to how to make this good. Clocked the advice about the tin and soy milk. The bits that didn’t sink tasted delicious and it is our family go to baking book ❤