Pastrychefajay

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@user-tw2gm5ho1v 11 күн бұрын

Очень красивый,простенький и наверное вкусный,спасибо

@user-tw2gm5ho1v 11 күн бұрын

Спасибо большое за прекрасную подачу , очень круто 👍👍👍

@MWOC Ай бұрын

Excellent mäi léiwe Frënd 🩶🌿

@carolinataciana7838 Ай бұрын

😋😋😋

@carolinataciana7838 Ай бұрын

Delicious and tasty recipe 😍

@football.UK12 2 ай бұрын

🎉

@Miss_TiredAnimationFan 2 ай бұрын

😱😋

@Pastrychefajay 2 ай бұрын

😍😍

@saneeshanusanu9839 2 ай бұрын

Which flour use

@Pastrychefajay 2 ай бұрын

T55 flour

@carolinataciana7838 2 ай бұрын

😍 delicious and with recipe 😍😋🤤🤤🤤

@carolinataciana7838 2 ай бұрын

great technique ,chef 👍😍

@carolinataciana7838 2 ай бұрын

what a delicious cookie😋 😋

@football.UK12 2 ай бұрын

Nice

@carolinataciana7838 2 ай бұрын

please 🤤 the recipe 😍

@Pastrychefajay 2 ай бұрын

Will upload soon

@carolinataciana7838 2 ай бұрын

@@Pastrychefajay 😍I will wait 😍 and I already subscribed to your channel 😍😀 it’s really good 😊🙏

@Pastrychefajay 2 ай бұрын

Thanks❤@@carolinataciana7838

@football.UK12 2 ай бұрын

Nice

@Pastrychefajay 2 ай бұрын

Thanks

@user-ye8hy1fv6f 2 ай бұрын

2000000€?

@Pastrychefajay 2 ай бұрын

😂

@mamatjulia7518 2 ай бұрын

❤🤲🤲🤲🤲👌⚘️👍🔔🥮🥮🥮

@Pastrychefajay 2 ай бұрын

Thanks❤

@yori_yumi 3 ай бұрын

😮

@Pastrychefajay 3 ай бұрын

♥️

@gopalthakur6457 6 ай бұрын

Kaha ho aajkal

@Pastrychefajay 6 ай бұрын

Yhi hun chef

@chowdarykoduri4563 7 ай бұрын

Is that egg yolk ?!

@Pastrychefajay 7 ай бұрын

No sir It is brioche bread bun filled by pastry cream

@JamalKhan-zk5gr 7 ай бұрын

Bekar😢😢😢😢

@Pastrychefajay 7 ай бұрын

Kyu?

@Bhumikicooking 7 ай бұрын

Looking so yummy 😋😋😋

@Pastrychefajay 7 ай бұрын

Thanks a lot

@Bhumikicooking 7 ай бұрын

Very nice 👍

@Pastrychefajay 7 ай бұрын

Thanks ma'am

@Bhumikicooking 7 ай бұрын

Nice 😊😊

@Pastrychefajay 7 ай бұрын

Thanks ❤

@Bhumikicooking 7 ай бұрын

Super yummy 😋😋

@Pastrychefajay 7 ай бұрын

Thanks ❤

@Pastrychefajay 7 ай бұрын

375g Jus-Rol Sweet Shortcrust Pastry Salted Caramel Filling 200g Caramel 1tsp Sea Salt Flakes Chocolate Topping 200g Dark chocolate 100g Caster sugar 100g Unsalted butter, cut in small pieces 2 Eggs Equipment required Tart Tin Techniques Used How to Roll Shortcrust Pastry Method Step1 Take the shortcrust pastry out of the fridge 45 minutes before using to allow it to come to room temperature. Step2 Preheat the oven to 200°C/gas mark 6. Lightly grease a 23cm square (or rectangular) tart tin with a removable base. Step3 Roll out the pastry to the thickness of a pound coin, making sure it is wide enough to line the tin completely with plenty of pastry to overhang the sides. Carefully lift the rolled pastry over the tin and gently press into the base and up the sides. Step4-Use a fork to prick the base a few times, then line the pastry with baking paper and weigh down with baking beans. Step-5-Bake blind for 15 minutes, then remove the beans and paper and return the tin to the oven for another 5 minutes until the pastry is fully cooked through - it should be crisp and a golden biscuit colour. Step-6,Leave to cool slightly, then trim off the excess pastry from the sides with a sharp knife to leave a smooth, neat edge. Step-7,Reduce the oven temperature to 180°C/gas mark 4. Step-8,Smooth the caramel over the base of the pastry - if too thick to use, whisk the caramel briefly in a bowl to make it easier to spread. Sprinkle the sea salt flakes over the top and set aside while making the chocolate topping. Step-9,Place the dark chocolate and butter in a bowl over a pan of barely simmering water on the hob, ensuring that the bowl is not touching the water. Do the same with the white chocolate in a separate bowl. Step10,Allow both to melt down gently, stirring the dark chocolate and butter together so that they are fully incorporated. When both are melted, turn off the heat but leave the bowls sat over the water to stay warm. Step11,In a mixing bowl, whisk together the whole eggs, yolks and caster sugar with an electric whisk for 5 minutes. When the mixture has thickened and is pale in colour, pour in the dark chocolate and fold through to create an even mixture. Step12,Pour this into the tart tin to completely cover the caramel. Spoon lines of the melted white chocolate over the dark chocolate mixture and drag a cocktail stick through the white chocolate to create swirls. Step13,Bake the tart for 20 minutes until just set on top - the centre should still have a slight wobble when shaken. Step14,Leave to cool for an hour so that it is slightly gooey when cut. Slice into portions to serve, preferably with a handsome dollop of vanilla ice cream.

@maricelaquintana8142 8 ай бұрын

❤❤❤🎉🎉ilu

@Pastrychefajay 8 ай бұрын

🇮🇳

@helenaemiller 8 ай бұрын

chjzcn

@deansmith2367 8 ай бұрын

Boring

@Pastrychefajay 8 ай бұрын

Why ?

@user-dx2go8eu9h 8 ай бұрын

مو حيلو 😂 مرا❤❤

@Pastrychefajay 8 ай бұрын

Thanks ♥️

@user-dx2go8eu9h 8 ай бұрын

عربي

@user-dx2go8eu9h 8 ай бұрын

انت

@user-dx2go8eu9h 8 ай бұрын

مابغه اكسر ب خاطرك

@user-dx2go8eu9h 8 ай бұрын

مااعرف اقرء انجليزي

@andrebernardo5935 8 ай бұрын

Musica do video ?

@montclar11 8 ай бұрын

Indila - Dernière danse

@Pastrychefajay 8 ай бұрын

Thanks

@stoopid_flipping_dinosuar1881 8 ай бұрын

iog

@Pastrychefajay 8 ай бұрын

Thanks

@myalihassani5638 8 ай бұрын

looks very delicious :D

@Pastrychefajay 8 ай бұрын

Thank you 😋

@Nickyrwt 9 ай бұрын

Amezing

@CreativeLens 9 ай бұрын

Nice bro

@football.UK12 9 ай бұрын

Nice

@MarinaHor 9 ай бұрын

👍👍👍

@Nickyrwt 9 ай бұрын

Supub❤

@vicky.rawat. 9 ай бұрын

Nice

@football.UK12 9 ай бұрын

Nice