Woww...sangat simple...terima kasih resepinya chef.. 200 gr butter 85 gr air dingin 6,5 gr garam 5,5 gr gula butiran halus 125 gr tepung protein sedang 125 gr tepung protein tinggi Sehat selalu chef,lancar rezekinya😍
Thank you so very much! Love all your videos. One of my family member developed intolerance to gluten (when he was young he was okay with gluten) and something he missed most is puff pastry and food like croissant. (I can still make reasonable shortcrust GF free pastry but never with puff pastry!) I tried more than 20 methods all with unsatisfactory results. BUT your method is the best. No fuss with butter package or shredded cold butter etc.... Just so that you know, in my mind you are the best patissier master ever! Thank you. I tried your other recipes too such as the chocolate almonds.... all come out well! Just want to say thank you from Hong Kong. THANK-YOU!!
Bonjour chef je suis votre fan j adore vos recette je me suis abonné à votre chaîne s il vous plaît pouvez vous me traduire en français je suis de Rabat MAROC et merci beaucoup chef
@masayoshi_ishikawa_patissier4 жыл бұрын
Chère Naima Elyamani, je vous remercie. Nous envisageons également d'ajouter des traductions pour chaque vidéo dans différentes langues. Je vous remercie pour votre soutien continu.
i'm your new subcriber.. chef can you show us mille crepe recipe.. thx
@masayoshi_ishikawa_patissier5 жыл бұрын
Dear linda lie, thank you for subscribe! We have received many kinds of requests from you. Mille crepe is also added to the request list. Thank you for your continuous support.
Would you recommend this pastry for egg tart? I have severe issue with shrinkage of over 50% for other puff pastry in the oven at 350°F. How would I fix this?
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear blue, thank you. This pie crust is recommended for egg tarts. This is because it tends to shrink less than a regular feuilletage. Thank you for your continuous support.