Recipe please

still looking for the recipe please put it in this video

Hi ihave a question 😊Doesn't the croissant have to be baked with steam?😌😇

I will definitely try

what is plain flour means? bread, cake or all purpose flour?

what kind of flour? bread? cake? all purpose flour?

how many pcs u get for this recipe

where is recipe ?

C'est une version de la tarte bordaloue et non bourguignonne. Merci pour le partage, belle préparation.

Someday I will attempt this rather than just watching and dreaming.

You may not be monitoring this anymore, but thank you, looking forward to making it. However your instructions are different in the video than the written instructions. Specifically, in the written instructions you do two turns before you refrigerate, and in the video you refrigerate after each turn. To play a safe I'm going to refrigerate after each turn. Thanks again.

Thank u

@Eric Lanlard What can I use instead of Courgette

Amazing

wow

I tried this...why m i getting cake like structure inside the pastry. No layers i got

Omg thank u i made this recipie today but used lemon zest instead of vanilla and they were AMAZING. Tastes like harrods biscuits

You can't whisk single cream....

It’s not a classic if you use butter 👎

Thank you for this receipt, can’t wait to try it 😋

I'm going to try these tonight. I've been watching your Glamour Puds on TV . I want to try to make the chocolate tart you called Morgansa or something like that!! 😐 Sorry ...last night I watched Baking Mad again. P.S.. Chef Crema did make the Charlotte..he named it after his Russian boss Russo. I guess that's why they're claiming it 🤣🤣🤣

Dear French people: ‘Chocolatine’ or ‘pain au chocolat’ And if you are possessed: ‘Croissant de Chocolat’

No bruv

This is such a motivating recipe, I have been dreading making them since others use 2 day method and lotss of butter

Looks fantastic! Can you add vanilla bean paste to it?

I didn’t no you could whip up single cream, learn something new every day.....thank you.

How much ingredients do we need for each item

Hi Eric! I’ve been watching your videos since I was teenager now I’m already 20s! I also purchased a book of yours! I really enjoy watching ur videos! I’ll be making this recipe next week. Im so nervous for it!! Pray for me pls🙏🏻 lots of love from 🇲🇾!!!!

Eric what size tin is lemon drizzle cake cooked in please thanks for your expertise that you share tim

Bread

Silvouplait vous me conseillez comme beurre de tourage ici en Amerique jarrive pas a trouver dy beurre de tourage merci chef pour cette belle recette et bonne continuation.

I love your accent ❤️❤️❤️

That much butter?

Looks like I'm adding Dubai to visit before the end of 2022.

Very nice tart Eric! What is the size of your tart form? Have a nice day! 👍👏🍫🍫🍫

damn this is like MPW but dessert. learn alot!

As ever so great to watch a Master patisserier, the apparent ease you demonstrate is proof of your years studying, I am so envious. My question is that here in the part of I have chose to love first the quality and selection of butter is not good. Possible suggestions can there be an alternative to butter? My second question is the addition of eggs, despite having my ingredients at room temperature from the day before! I always have the problem achieving the emulsion, I am doing something wrong, as from the second egg onwards the batter seems to separate slightly!! Again watching you and your technique, ranks alongside my few videos of Micheal Roux Snr Sincere BW and should get back to or not so many thanks tim

Other recipes call for adding vinegar, cornflower, baking soda to the meringue, unlike Erics one! Hmmm confusing.

.dayuumm this looks deeeeelliiccious!!!!! you should add your recipes on Khal.com (WEBSITE: khal.com/ ), you will surely get a lot of love on that site.Tap on this link for a more detailed tutorial on how to do so kzbin.info/www/bejne/mnbOk6F6bJuBirc For further queries, message us on [email protected].

Why not be honest and call this a chocolate and raspberry torte? It is so far removed from a Sachertorte that it just looks like name-dropping as clickbait.

Salted butter or unsalted butter?

thanks for keeping it simple. Saw another video where there was way too much talking.lol

no recipe to follow,my attempt did not rise at all,

I’ve been waiting for you vlogs for nearly 6 years

Been a while? Understatement of the year!

My grandfather used to make this with apricot puree that he made from dried apricots.

when you add egg?

My mouth is watering 😋

I love all your recipes

Eric please add American measurements