Thank you for posting regularly again. Picked up many baking and cooking tips. If your shop opens in Belgium or in Japan, I would be the first to try out your creations
@由紀子田勢 Жыл бұрын
丁寧な解説で、作りたくなりました。クロワッサンは作りましました。
@magnificalux Жыл бұрын
It's October 2022. Perfect for Mont Blanc Tart! 🌰🌰🌰
@1gu5h1 Жыл бұрын
Sometimes it is disappointing to be able to only give one 👍🏻 Your recipes definitely deserve more than one 🤩 Thank you for sharing them!
Thanks chef and thanks hot wate. Very professional and the idea of soaking the chestnuts in rum syrup is fantastic, it’s similar to how umeshu soaks the plums with sake vodka syrup
hello everyone that is trying to do this recipie, please freeze your butter for the tart crust and use blanched ground almonds for the recipie i failed so many times and it is really that difficult