I always cringe when I see artisans using non-food grade utensils to make food. Those scrapers from Home Depot usually have a cancer warning on them

looks so delicious i want to eat some now

I love watching him work. I’ve just made his peanut butter mousse cake. 😮. So fun to make. Turned out perfect. ❤. Thanks

May I ask where you got your triangular tart molds? And also, is it almond cake in the middle?

Where can i buy the spoon 🥄

The best cronut they make is the pumpkin one!

With one spoon its a rochet. Quenelle uses two spoons

where do I get this butter?

Im not feeling this one

Nice quenelle

What are these called!?!?!?! 🤤🤤🤤🤤🤤🤤🤤🐽

Absolutely delicious!

Nice to see you guys posting again

Thanks for sharing recipe and technic chef. How to store and how many days? thanks.

Thank you Chef Ansel!

Is the title a mistake? How are your cronuts being 'shipped nationwide'? On your very website it says NOT to refrigerate or reheat them. In my experience cronuts generally won't stay fresh for more than a few hours, definitely not more than a day. The shipment won't even leave NY before they are stale.

You have a so call woman rude and has no respect for talks abouve you tho this is 4 years ago if if is a woman hmm

That looks amazing.

Looks nice and is relatively uncomplicated to make. I can understand why it's so prevalent in fine dining!

Beautiful dessert, beautiful quenelle and amazing song choice. New subscriber

😋😋😋😋😋❤️

👏👏👏👏👏👏❤

Cool! Can’t wait to bake with it♥️!

Awesome! When’s it available in Canada??

I've been waiting months for you to make another video. Thank you for this!

Thank you for such informative and good video! 🥰

Hi, I just bought your book. Thanks for the vdo. One question how do you microwave the butter?

Looks delicious.

I tried the recipe and baked at 350F in convection oven, but mine never got browned like that. Ive seen sone recipes ask for 425F.

i made this and i think its quite similar to ben’s cookies but ofcourse not exact. overall, thanks chef! this was great ❤

Oh my gosh ,so cool

Can you pay for my school please -Cynthia

Chef, ooh la la 🥐! Beautiful . What kind of butter do you use?

that is one of the most satisfying things i ever seen

One of these months I need to get a plane ticket and visit your bakery.

This is a rocher not a quinel

Hi Dominique, I bought your Secret Recipes book and it doesn’t mention how to do the chocolate lining inside the egg shell! How do I achieve this? Thank you🙏🏻

This is dope in creativity, concept, functionality, and scalability.

😬 noo that smashing … not nice to see ☹️

I came about this recipe on my own, without knowing there's an equivalent french version, I came about, because I wanted to cut butter... I also reduce sugar by half and added 3 tablespoons of honey in my recipe. So it's super healthy and no compromise on taste!

Very cute and unique. You just have to remember to peel them before devouring. 😂❣️🥰

These are so cute. ❣️🥰

You make it look so easy….only if

Hi 😭 how to make like your croissant 😭 Whatever I do, it doesn't turn out the way I want

But that's lemon; it's not yuzu.

Sunshine, use method Master Montersino: pata chu fears unsteadiness, it fears fan vibration inside the oven, it fears swirling air inside the oven. It fears wet air from oven-door as well. So listen , anchor the nuts on the baking tray with spreading on the surface 1 gram of butter, reach the maximum heat of the oven at 270c. , then turn off the oven and block the fan inside. 15 minutes in the oven from 270 c dropping, then 160celsius for other 15 minutes. Never open oven door.

I need more information about the flour, what kind is it? What is it equivalent to?

I guess Poolish is good enough, no?

I can't need dental work. God bless

2 of my favorite chefs ❤