La Pâtisserie d'Aurélien Trottier avec Philippe Bertrand MOF chocolatier

[@luzamarilla7501]

Admiro la destreza que tienen en sus conocimientos que profecionales . Gracias por compartirlos , son unos genios

[@artist31000]

champion du monde de feulletages je sui algerienne oran, les arts magnefiques merci

[@lolrelol7814]

Super de que vous faites !!!

[@soufym]

Best job ever

[@ambergodina3691]

Love it!

[@abdullahyakar8363]

very nice chef.....

[@carlodacunzo2218]

Sei un mostro di bravura. bravoooo

[@roselydavino4208]

Maravilha ver como se faz um doce tradicional!!! Apenas faço comentário não com o intuito pejorativo ao trabalho de produção mas como uma observação minha, nos intervalos de preparação a colocação da imagem de abertura e bem cansativo poderiam colocar só a legenda informando e o passo seguinte!! Abraços

[@LaCuisinedeSamiraHassad]

bravo chef mais si seulement on a eu le grammage exacte de vos délices merci .

[@Malinoator]

combinaison amusante ))

[@lusibeler]

Bonjour pour la cuisson du chou comment faites vous? Je n'ai jamais essayer avec la pâte sablé, il y à pas une différence de cuisson? Une pâte à choux cuite et le sablé du dessus non, ou un sablé cuit sur le dessus et la pâte a choux trop cuite?

[@mirandagaby3720]

Non ça fonctionne ensemble pour la cuisson, ça permet simplement au choux de rester rond et régulier...

[@tomasio11]

Unfortunately i can't understand french :/ Could anybody be so kind and give me the amounts for the biscuit, caramel and ganache? I'll be very grateful!

[@dragonpuppetpizzazz]

There are no amounts given. He only mentions baking times and temperatures. The tart dough is a classic pate sucree with some of flour substituted with almond meal for added flavour. For the caramel you could use any soft salted caramel recipe. The choux filling is made using a creme anglaise and some dark couverture, as you can see (origin Cuba). Like i said, no amounts whatsoever were given. Sorry!

[@tomasio11]

Thanks a lot. gonna give it a try soon. looks awesome.

[@tomasio11]

munkibiznis I have never made a ganache this way. do you reckon a 50/50 ratio of chocolate and cream anglaise will work?

[@dragonpuppetpizzazz]

tomasio11 I think, it might get quite thick when chilled. But again, it greatly depends on the cocoa content of the chocolate you'll end up using. I would probably just make a batch of anglaise and try different ratios... Say, 30/70 or 40/60 (choco/anglaise)... or, maybe, in your case the 50/50 will be the magic ratio :)

[@tomasio11]

Thanks, i'll give it a shot.. :)

[@wong2000kuen]

Good

[@carlosmendezmojica2239]

?

[@gerardjones7881]

no this is not good at all. A choux puff in a tart shell with a cookie on top.?

[@redearnsk]

Dommage que ça soit mistifier , c lourd , c trop bizar voir étrange cette relation avec ce monde de la patisserie , au fait je suis pâtissier !

[@mirandagaby3720]

Qu'est ce que tu voulais dire par mystifié stp ?

[@oranlemarindoran1872]

il y'a mieux