❤

May I ask, where is the full recipe/video? ❤

Amazing Techniques Thank You So Much For Sharing ❤❤❤❤❤

Why do they call the titanium?

No Gelatin is it possible to not Dead animals products, all the time and pastries or even eggs?

😮Gelatin Oh!… Noooo!… that from Animals😮😮

Which chocolate is the best for decoration, I see that it doesn't melt in your hand? how long can it be in the freezer and it remains shiny?

Bahda 😁

You forgot sediment-shaped sediment!

How to store it in Summer???

Ouch! I did the same with blue cocoa butter.. still covered with a cat scratcher and my wife has not discovered yet! 😮😂

What I like best about your product so far is the box and a really outstanding box. I was still in business today. I would buy something like that and you know. But I'm sure you guys are making a normal leg on each pastry more than when I was in business. I've been retired for 20 some years. So you know they don't make stuff at all like they used to. Everything is brought in Frozen as yours might be too. I don't know. Barry mathison if you want to learn something sometime, give me a call. I can show you that away. Organization, cleanliness, ICU must have that cleanliness. I don't know about organization. I know I can always find a better way to do something. That's what I do best .

Nice work:D

Bonjour je suis intéressé par la formation sur les l'enrobages svp comment procéder ?

Your chocolate receipes are awsome with detailed explainations. I always enjoy your programs. Wish to be near you to watch live. ❤❤❤❤

Det er ren kagekunst og æstetik ❤

Skal prøve med min søster når vi skal til Paris

Great

Loved the creativity of molding chocolate....I would like to know how to make small hollow chocolate tubes representing coral fencing posts around the sides of a cake...

Bravissima...well done.

Great to watch you and as always an amazing job showing us how to make this beautiful product ourselves…..still not quite at your level but having fun trying with you. Thanks again 👏👏👏

What an Incredible labour of Love. A Fantastically Awesome job Kristin ❤

Hi Kirsten, thanks for your in-depth step by step guide. I had this as my sons b'day cake for his 18th - I know, a bit extravagant, but it was a French theme and our gift was a European trip. Since then, I haven't been able to find anyone who would make it at a reasonable price, so thanks to you I think I'm brave enough to give it a go. ❤

I absolutely adore you and your channel Kristen, that looks amazing. Thank you and hi from Melbourne Australia 😌💕

❤❤❤❤❤

there is no white chocolate in a Black Forest cake, nor chocolate frosting. Not Schwarzwaelderkirschtorte. Not original. not authentic.

Thank you 😊

hello, @Kirsten! I love this funny bunny rabits and the clear white of them❤ can you, please, share with me the cooking temperature and timing as welll… my macarons get the “cooking” colour. Thank you so much 🌷

Avoid pink colour in choclate decoration. It looks tacky

Welcome. Please where can I buy an Easter egg mold like this? I need this mold?!

Hello Chef Kristen! I am loving your helpful videos on how to make delicious and beautiful baked goods and chocolate-based desserts. When you incorporate the butter into the crème pâtissière here are you using a fresh off the stove, still warm mixture and cold butter straight out of the fridge? Or are you using a cooled down, room temperature mixture and butter warmed to room temperature? Thanks in advance!

I wanna see Paris so bad

Awesome!

Awesome explanation! Question, can we use gelatin for cold sauces, like for desserts? I'm making a "Tres leches" sauce for mini pancakes. Would this work? Thanks

❤

Thanku ❤

ugh...gotta go...on a strict diet right now. if i watch anymore, that's it, I'm done. thanx...but um....no thanx? lol

does it have to be a plastic bowl, I don't have one.

You know your chocolate

My son is going to include this in his science project. Thank you for all the information.

In Morocco, we call it fekkas. Il looks yummy

Ohh please I need to learn more and work with these pastry 🍰🎂🍰🎂🥐🥖🥯🍞🍮🧁

Really I liked ur tips.. I all ways following u ... I appreciate .thank u... all ways u give new ideas... Really I liked it..thanks

This class doesn’t seem to exist on the site. Is there a new link?

Hey David, I like your way to describe the different tipes of cake that you do and I can understand almost every word you say so every video is a new food esperiece and a free english lesson where I try to learn many words as possible to try to use them in my videos. I wanted to say thank you so much for the really nice job you are doing, keep going like this. ah subscribed!

To say your talents are cool would be a massive understatement 😮

Where could I buy that mould in South Africa? A great demonstration, thank you .

Loved this... Thank you!!

Beautiful. ❤ I have silpat Madeline mold . It doesn’t go brown color. Please any suggestions 🙏🏻🙏🏻🙏🏻

Wonderful thank you so much. I’m surprised you survived.