Biarritz Cookies / Is This Online Course Recipe Legit?

Рет қаралды 5,572

Күн бұрын

Пікірлер: 55

@neffybrein2421 6 ай бұрын

Dear chef Michael ,you just scored another recipe success, including preparation tricks and tips. Genetically determined 😊. Thanks for the delicious recipe. Good luck Michael with your next video 🍀 🌻☘️

@ednasanchez6544 6 ай бұрын

Wow, so tempting.. deliciously creative.. thank you chef Michael for sharing❤👍👍

@Prazzie 7 ай бұрын

Ooh, thank you for sharing this video of your preparation of the Biarritz cookies! I have this recipe, I assume it's from the same company in Kiev, because the ingredient amounts are identical. I've been meaning to try it, now that I see how nicely yours turned out, I will definitely make it. Looks gorgeous, great idea with the placemats.

@michaellim 7 ай бұрын

Yes, you're spot on! A dear friend of mine from Romania has a treasure trove of recipes from this company. She was kind enough to share one with me. The recipe comes with only written instructions, without any photo guidance. So, I decided to make a video of it. There's really nothing like watching a recipe come to life on screen, far better than just reading it off paper. I’m happy to report that it turned out great! You can definitely feel confident that it’ll work out just fine for you too. As for the silicone imprint mats, they are so expensive that I decided to use a regular table placemat instead. It's a budget-friendly option that you can find in many home goods stores or online. This approach shows that you don't need specialised equipment to create beautiful, professional-looking results. 😊

@samyeap6587 7 ай бұрын

❤ your brilliant ideas creating beautiful designs

@toshiyukisuzuki7610 6 ай бұрын

I love dacquoise. It is my favorite cookue genre of all. I think this cookie recipe is basically a thin dacquoise with choco ganache cover. I love the use of interesting surfaces to create beautiful patterns on the ganache. Thank you, Michael Lim Sensei, for this recipe and technique. I pray your recovery from the surgery is complete.

@beverlyb5144 4 ай бұрын

I never thought to temper (right word ?) with my warm egg mixture. I always make cookies with melted butter and what a great idea to mix them together!!! Thank You!!! 😊

@Onedin012 7 ай бұрын

❤️ ❤️ ❤️ ❤️ Congrats Mike !!!! Grate job !! You're amazing , my dear friend !! 🤗 🤗 🤗 🤗 🤗

@lucianamwaura8292 7 ай бұрын

Watching from Kenya ..Love you Michael 🎉❤ love your cooking . Great work...congratulations 🎉

@elizabethlim138 6 ай бұрын

It looks really good. I think yours is legit!

@yyoongk5709 7 ай бұрын

Beautifully done! ❤❤❤ Thanks Michael

@billydiptaklai2831 7 ай бұрын

Wow😮it’s so unique of these cookies no matter what kind of difference baking you’re always completely get the job done superb well and each time watching your video tutorial I was so impressed and enjoyed. Wishing you all the best and good health with your family, Michael chef.

@beatrizmorales2762 2 ай бұрын

Hi! I’m new to your channel and loving it! I tried this recipe, but when I put the cookies in the fridge to harden the chocolate, they lost their crispy texture. Any tips? Hope you feel better soon ❤

@michaellim 27 күн бұрын

Hi! Welcome to the channel, and thank you so much for your kind words! I’m glad you’re enjoying the content. For the cookies, chilling them can sometimes soften the texture because of the moisture in the fridge. To keep them crispy, try letting the chocolate harden at room temperature instead, or pop them in the fridge only briefly, just until the chocolate sets. You can also store the cookies in an airtight container with a paper towel to help absorb any extra moisture. Hope this helps, and happy baking!

@BFM1409 7 ай бұрын

Bello trabajo chef 👏🏻👏🏻👏🏻

@marianapetit22 7 ай бұрын

Oh!! They look soft and delicious!! Excellent idea to mark the chocolate that way, it's a new tip for me, I loved it!! Do those templates for marking chocolate have a specific name? Where can they be obtained? Should the mixture rest for a while so that the dry ones are hydrated or is it used directly? You always surprises me with your delicious preparations, you makes them very simple!! Thank you for teaching us Master Lim!!

@michaellim 7 ай бұрын

I'm thrilled to hear you liked the idea! The mats used for marking chocolate are commonly called "chocolate transfer sheets" or "silicone imprint mats." They can typically be found at baking supply stores or online retailers. While specialty chocolate transfer sheets are available for purchase, I actually use a simple table serving mat with an imprint for this. It's a budget-friendly option that you can find in many home goods stores or online. This approach shows that you don't need specialised equipment to create beautiful, professional-looking results. Regarding the Biarritz cookie dough, it’s a good idea to let it rest for a while after mixing. This allows the dry ingredients to hydrate properly, which can help manage the texture and ensure the cookies turn out perfectly crispy. Thank you for your enthusiasm and support! It's fantastic to share these tricks that make baking both accessible and creative. Keep experimenting and enjoy your baking adventures!

@marianapetit22 7 ай бұрын

Thank you so much Master Lim, you are so clear like always!! It is an honor learn with tou!!

@gululukok5374 7 ай бұрын

Wwonderful easy u teach us very well (❤️)u a BIG HEART CHEF thanks GO ON 👏👏👏🌏🙏🌹🤩

@azzaerkessoussi3338 7 ай бұрын

V interesting unique 👏👍

@dahab-kitchen. 7 ай бұрын

thanks chef good Recipe if you never mind make lady finger biscuit 👍👍👍👍

@ednasantana5685 3 ай бұрын

Amo suas receitas.

@Cake-Crafts 7 ай бұрын

Your All recipes are perfect for me 😊

@raze444 7 ай бұрын

Nice I like it good job 😊👍

@hanguyen-tt5px 7 ай бұрын

Hi Michael, the silver Silicone to put cookies on to get texture on the chocolate, where did you buy it?

@michaellim 7 ай бұрын

I got it from the Action store in Belgium.

@manalzidan4645 7 ай бұрын

❤❤👍,can we use Almond Flour instead of Hazelnut?

@michaellim 7 ай бұрын

Yes, you can replace the hazelnut with almond flour.

@manalzidan4645 7 ай бұрын

@@michaellim thank you 😊❤️

@mimid6479 7 ай бұрын

J adore.... un bonjour de biarritz pays basque

@claudialp5223 7 ай бұрын

spectacular! Master!

@myriamgonzalez6138 7 ай бұрын

❤gracias 🎉Expetaculares tus videos

@liliyayun27YR 6 ай бұрын

Здравствуйте. Вы темперировали шоколад? Если нет,то как добиться такого блеска?

@michaellim 6 ай бұрын

No, I didn't temper the chocolate on this recipe. The shine actually came from using high-quality chocolate and making sure it cooled slowly at room temperature. If you're aiming for a professional shine through tempering, the key is to carefully melt your chocolate until it's between 31-32°C for dark chocolate, or slightly cooler for milk and white chocolate, then cool it down to about 27°C before reheating it slightly to 31°C. This process aligns the chocolate’s crystals to give it that glossy, firm finish when set.