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I wonder how it compares to a creme pat when tasted side by side!

Can you freeze the unbaked and unrisen croissants and defrost, proove and bake them later?

Can i have a recipe ??\

Can I add cornstarch to make it hard

What degree are you baking the eclairs?

Just a note: it is spelled mehreeng and not merang. Other than that, nice content.

Do you really need to be shirtless? This was my first video trying to grow baking into a hobby. You’re just a thirst trap man pass. I’ll go to real bakers and chefs.

Both versions of macarons love it ❤ and the teacher teaching hhmmmmm 😂🙈🙉🙊

Don’t you have a cheap T-shirt or you are a Narcissist??? Bad image.

I would say the most crucial difference is that the italian ones have a hard shell whereas the french ones are soft like cookies - it really impacts the taste too, french ones are boring and italian ones reifined, otherworldly even! Has anyone else noticed it or am i insane?

how do you adjust the cremeux for a ligther chocolate, like 40% cocoa?

so you don't need to use "cake flour" ? I'm seeing conflicting opinions :(

All that tech, 🥹 I'm too poor for baking

Imagine my extreme disappointment 😂

How long can this cake be kept at room temperature? Thanks

Could you make the cake the night before and finish it off the following day

Is the crust obligatory?

Thank you for showing the differences way of making puff pastry. Ty!

The way I going to make this thing, it's going to be a bad day to be a tart😭😭😭

Will pairing chocolate cremeaux with devils food cake work?:)

I looked on the website and can’t find this recipe anywhere! Can you give some details of ingredients?

Hi, would the ratios change in white chocolate ganache if I decided to omit the mascarpone ?

And what are the differences between the end products??

So i dont need to make sabayon??

Is Italian and French butter cream the same?

Why didn't you include Italian Butter cream?

I just want him to shave his pits or put a shirt on, all I can think about is armpit hair in that cake! 😂

Can you share your recipe please ❤❤

chef how much gelatin sheets we can use instead?????

What can I substitute with double cream

What if the ganache splits when whipping it?

Recipe please

greetings!!! your recipes are great ❤

Brilliant , finally someone take the simple explaining of the best creams in the world! Thank you❤

So….how much degree should I put in the oven Matt T-T

Fist time watching your videos.. my first impresión… why you are not wearing a t-shirt? Silly but.. king of odd

Welcome back. Bouts to start baking again.. gotta hit the gym more then 😅

Saludos desde México Matt

Could it be eggless? Plzzzz

I need this in my life 😩❤️

delicious

But what's the point 9f making a flower at bottom?

Hai matt, thankyou for the recipe. I wonder if the ganache can be use for cookie filling, on hot weather how long it last at room temperature?

I’ll never wait 12 hours for my chocolate chip dough to chill 😂, maybe a hour, after I’ve had 6 from the first un-chilled batch.

Please could you do some diabetic recipies please as I am diabetic and would love some diabetic desert ideas, thanks.

Oh Matt stop it, it looks delicious, please could you do some diabetic recipies please, thanks.

Lost me at hazelnut skins 😂

Though the advanced version looks quite nice, I think I prefer the simplicity of the original cookie recipe.

I love all your videos, and your recipes are among the BEST!

You content is fantastic! Ive tried several recipes of yours and they are PERFECT! Thank you so much! Keep doing what you're doing! What you do is pure art! You are Amazing!