Пікірлер

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  @WANDINHAFREE18 күн бұрын

  @lenochkaspastrystop2922 Can you please tell me for how long it can be storage. I love the recipe. Here in Brazil its very expensive.

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  @Hi-BananaHouseАй бұрын

  ❤

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  @HeavenDelightsАй бұрын

  How to use these?

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  @manishagerald77275 ай бұрын

  It gets soggy between the cake layers(chocolate ganache cake). Any tips to keep them crunchy?

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  @emanjaloudi82205 ай бұрын

  Mix with melted chocolate and use that as a layer. Chocolate is fat based and it will keep it crunchy

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  @monikapatel4068Ай бұрын

  I hv tried bt cz of the melted chocolate it gets very hard​@@emanjaloudi8220

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  @monikapatel4068Ай бұрын

  loudi8220

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  @monikapatel4068Ай бұрын

  ​@@emanjaloudi8220 bt it gets super hard when we refrigerat it in the fridge

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  @senakitchen55609 ай бұрын

  Like 😢✝️🇱🇰👍

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  @FloriaanVdB.10 ай бұрын

  how does the bottom attached to the sides? I don't have to push the sides in the bottom? It happens in the oven or...?

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  @lenochkaspastrystop292210 ай бұрын

  you don't have to push, just make sure the sides touch the bottom

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  @khiruddinsaini700210 ай бұрын

  How can you not break the strips when take it out?

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  @lenochkaspastrystop292210 ай бұрын

  if you mean metal rings, then if you're following the recipe and video step by step, your baked dough will shrink a bit in the end and the shells will come out without any effort from your side

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  @khiruddinsaini700210 ай бұрын

  I mean when your making the dough ring how to lift it up without breaking them?

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  @khiruddinsaini700210 ай бұрын

  And hw thick is the dough strips recommended? 4mm?

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  @MegaAwesomeAnnie11 ай бұрын

  Lovely, thank you so much for this video! I will make this tomorrow. Just a very small point, you pronounce it like 'Doh', not 'doff' :)

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  @lenochkaspastrystop292211 ай бұрын

  Thanks :) that’s a most popular comment about my videos 😁

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  @MegaAwesomeAnnie11 ай бұрын

  @lenochkaspastrystop2922 oh! Sorry, I hadn't seen the other videos yet when I made the comment, but I did go watch the rest later and smiled each time when you said it as it was so cute! Anyway, the rest of your videos are great too, I've liked and subbed. Have a nice week ahead!

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  @fannyc295011 ай бұрын

  Hi , is it necessary to thaw the frozen tart shells before baking or just put them directly in the oven? Thank you

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  @lenochkaspastrystop292211 ай бұрын

  Hi! Shells should be cold, so put it directly to the oven

• 
  @beenisharshad8030 Жыл бұрын

  How to add them in cake filling without losing the crunch. It always turn soggy .

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  @lenochkaspastrystop2922 Жыл бұрын

  that's a very good question! Almost any crunch that you'll add to a cake will soak free water from cream/mousse/sponge etc. Unless you protect your crunch with fat, that won't let the water go through. You can use this recipe: crunch 30 g, white or milk chocolate 20 g, oil (sunflower, raps, any you're used to, ideally - without smell like grape seed oil) - 10 g. Actually, you can create your own recipe of crunch, just playing with fats (chocolate is also fat, just don't add to much, remember, it gets hard in the fridge)

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  @lenochkaspastrystop2922 Жыл бұрын

  melt chocolate, add oil and crunch

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  @monikapatel4068Ай бұрын

  ​@@lenochkaspastrystop2922and if we want to add praline also in it hw much grm i should add??😊

• 
  @Fay-el Жыл бұрын

  I'm confused. in the recipe inscription its says hevey cream to warm, then a cold one, glucose, white chocolate and fresh mint. just a heads up to edit that away.

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  @aishashameela8963 Жыл бұрын

  Can you give me the measurements of the mold used?

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  @johnsprague4914 Жыл бұрын

  I made something about 20 years ago and the crust was very, very similar to pate sucre but the texture put me in mind of a sandcastle. It was very tender. Years later, when I make pate sucre, it comes out hard. Does anyone know how to make it more tender/fragile like pressed together sand?

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  @macorey54 Жыл бұрын

  That might be pâte sablée .

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  @annewamai5641 Жыл бұрын

  I have just subscribed to your channel & this looks amazing & delicious. I can't wait to try it! Thank you for sharing with us.

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  @nidhiemrinal81432 жыл бұрын

  Substitute of eggwhites pls

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  @ysl39222 жыл бұрын

  HMy tarte stick to the ring, and I cant find the problem :( use many recipies and techniques. My own recipie is similar. Baking 15min 150C ventilated. Also try fresh and soft or frozen crust, always have many problems. I use silkomart tarte ring. Could some help me?😔

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  @dianay79982 жыл бұрын

  Thank you for making this video short and sweet. Will save for later

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  @renatabacaleinick7372 жыл бұрын

  recipe asks for 1 egg but you used more...

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  @lenochkaspastrystop29222 жыл бұрын

  thanks for your attention! I made more biscuits that's needed that's why I used several eggs. There is the right amount in the written recipe.

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  @renatabacaleinick7372 жыл бұрын

  @@lenochkaspastrystop2922 oh, I see... txs a lot!

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  @starrychloe2 жыл бұрын

  Assembly is too much time. I use solid tart tins and just press the dough into the tin. Don’t even matter if the center rises because it’s covered by filling.

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  @lenochkaspastrystop29222 жыл бұрын

  Your method can be useful in mass production where you don't have time to care much about quality and appearance

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  @ShreerockzMr2 жыл бұрын

  It sounds like a tuile recipe. Isn't it??

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  @lenochkaspastrystop29222 жыл бұрын

  why do you ask?

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  @ShreerockzMr2 жыл бұрын

  @@lenochkaspastrystop2922 Well, just to confirm it!

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  @Cindycatellp2 жыл бұрын

  Hi! So glad i found this and Just want to thank you for this wonderful recipe! May i know how long does it keep in room temperature? And how many days does it last in fridge? Many thanks! :)

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  @lenochkaspastrystop29222 жыл бұрын

  I strongly recommend not to keep it in the fridge unless your fridge has no-frost system. You will lose its crunchiness due to humidity in the fridge. You can store it in the tightly closed container for at least a month or less depending on how long it can keep its crunchiness at your place (which also depends on general humidity in the room)

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  @talialeanne12 жыл бұрын

  Hi Lenochka, this looks amazing! What size loaf tin do you use? Also, do you think I could fold in some raisins and chopped nuts into this cake? Thank you :)

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  @bartjv25793 жыл бұрын

  Amazing and super easy to follow. It tastes amazing!

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  @sonojab3 жыл бұрын

  Yeahhh i search for it to make chocolate royal thanks

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  @aliciajones19413 жыл бұрын

  Hi. My baked tartlets are not releasing from the rings. The dough and everything was good.

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  @lenochkaspastrystop29223 жыл бұрын

  Hi! Sometimes it can happen if the dough was "tortured" as chefs would say. That means it was outside in warm too much (it doesn't like warm temperatures) or you mixed it too much (it doesn't like extra movements). Try again taking into consideration how fragile it is in terms of temperatures and long mixing and everything will be fine, I'm sure!

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  @alliezhen85873 жыл бұрын

  @@lenochkaspastrystop2922 what is the ideal temperature to work with the dough? i'm running into the same issues, i tried it twice and first time tarts came out but walls collapsed second time they wouldn't come out of the rings. your tarts look perfect!

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  @lenochkaspastrystop29223 жыл бұрын

  Ideal temperature is 16-18 degrees celcius but you can make it up to 22-23, the dough just needs to be put in the fridge or freezer to cool down more often. You should cool the dough down before the moment it starts melting and lose the shape. I don't recommend to work with this type of dough at all if the temperature is above 22-23 degrees celcius. I don't bake tartlets now for example because I don't have the conditioner at home :)

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  @alliezhen85873 жыл бұрын

  @@lenochkaspastrystop2922 thank you for responding so quick!! do you have any idea why the tarts aren't coming out of the perforated rings? after i put the dough into the rings i freeze it for 1hr before putting it into the oven but it's still not coming out of the rings. I thought the holes in the perforated rings would release the tarts easily like yours! also to clarify are you saying the dough is overworked if the walls collapse while baking? thank you thank you for responding!!!

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  @starrychloe2 жыл бұрын

  @@alliezhen8587 Maybe you are pressing the dough into the holes too much. Try assembling the rings more gently. Also try removing rings immediately while they are hot and expanded.

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  @neverletmusicdown3 жыл бұрын

  Hello, few times I tried to make tartalets and I don't know why but tartalets walls drops down while they are baking. Could you tell me why is that happening?

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  @lenochkaspastrystop29223 жыл бұрын

  Do you bake them inside the rings? Do you press the sides slightly towards the bottom before freezing them? Do you freeze tartlets before baking? Do you put tartlets in the preheated oven?

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  @neverletmusicdown3 жыл бұрын

  @@lenochkaspastrystop2922 Yes, I bake them inside and press them carefully to rings walls, but I cool them in the fridger. Maybe 10-15 minutes not enough to put in the fridge? Would be better to put them to freezer insteed fridge? I know in the freezer they could cool down faster 🤔 Hard to say about oven, but will try not to preheat

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  @lenochkaspastrystop29223 жыл бұрын

  @@neverletmusicdown ​ it's hard to say without pictures but if you follow the recipe and don't change ingredients, you will succeed. You should preheat the oven. And yes, you can try to freeze the tartlets in stone before baking. 10-15 min in the fridge can be not enough, fridges are different and have different speed of cooling.

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  @starrychloe2 жыл бұрын

  If you use perforated wall rings like in video the dough will stick inside the holes. I use traditional solid angled tins.

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  @chefabdelmonaim23653 жыл бұрын

  semareche ❤

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  @shaziafateh94043 жыл бұрын

  how much time do i bake them?

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  @lenochkaspastrystop29223 жыл бұрын

  nobody tells you the exact time. it depends on your oven, the thickness of your tartlets, how well did you freeze them, etc. but at the end of this video I give an approximate duration of baking

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  @rogerazevedo40943 жыл бұрын

  very very nice, love the chanel

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  @ShreerockzMr3 жыл бұрын

  Missing your videos, Chef!!

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  @yummyyumfooddesserts99853 жыл бұрын

  Like 5 👍 beautiful videos here ⭐❤ New 🛎🛎🛎 ✅ 🤝 🇬🇧

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  @chefabdelmonaim23653 жыл бұрын

  samareche chef

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  @johnfalconer57783 жыл бұрын

  The douff ? Its dough pronounced Doh. Thanks for the video.

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  @esmeerudy55503 жыл бұрын

  Hi do u do blind baking for your tarts?

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  @lenochkaspastrystop29223 жыл бұрын

  what do you mean - blind baking?

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  @ShreerockzMr3 жыл бұрын

  @@lenochkaspastrystop2922 OMG!!

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  @starrychloe2 жыл бұрын

  What do you think she just did in the video? Of course.

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  @junbecks3 жыл бұрын

  Hi please help. My tart sides separate from the base after baking. I tried pressing the dough to make it stick before baking, but that still doesnt work.

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  @lenochkaspastrystop29223 жыл бұрын

  Hi Junaidi! If you do everything like in the video, you don't need to press much, just make sure that there are no holes between the base and sides. If you're sure that you do everything correct, pay attention to the ingredients, especially to the butter in your case. It should be a good butter with 82.5% fat and not less.

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  @junbecks3 жыл бұрын

  @@lenochkaspastrystop2922 thank you so much!

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  @starrychloe2 жыл бұрын

  Yeah I would just increase the butter by a bit.

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  @Lily-gw4ge3 жыл бұрын

  Can you use almond flour?

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  @lenochkaspastrystop29223 жыл бұрын

  I haven't tried to replace regular flour with almond flour

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  @deejejey97123 жыл бұрын

  Thank you

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  @deejejey97123 жыл бұрын

  Is it Ground Almond or Almond Flour????

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  @lenochkaspastrystop29223 жыл бұрын

  I use both almond flour (26 g) and regular flour (202 g in total). Just choose the regular flour with 9-10% of protein, not more

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  @deejejey97123 жыл бұрын

  Amazing! That's great!

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  @deejejey97123 жыл бұрын

  Hello there ! Love your channel and I am learning to make your tartlets please can you me know what kind of flour you used please and also what is almond powder????

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  @lenochkaspastrystop29223 жыл бұрын

  Hi! Almond powder = almond flour, this is the same. You can make almond flour by chopping almonds in the grinder but it's easier to buy it

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  @liancassius23612 жыл бұрын

  I guess I am kind of randomly asking but do anybody know a good website to stream newly released series online?

• 
  @lucianoharold84492 жыл бұрын

  @Lian Cassius Flixportal =)

• 
  @liancassius23612 жыл бұрын

  @Luciano Harold Thanks, I went there and it seems like a nice service :) I really appreciate it!

• 
  @lucianoharold84492 жыл бұрын

  @Lian Cassius No problem =)

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  @bartjv25793 жыл бұрын

  Why do you put the cling film on contact? What if I don't make the film touch the mix?

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  @lenochkaspastrystop29223 жыл бұрын

  We do it to avoid a crust on the surface and at the same time to allow some air bubbles to go out (it wouldn't be possible with a crust on the top)

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  @Lorain2453 жыл бұрын

  На русском будут рецепты?

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  @lenochkaspastrystop29223 жыл бұрын

  На этом канале - нет

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  @Lorain2453 жыл бұрын

  @@lenochkaspastrystop2922 на какой канал перейти?

• 
  @bartjv25793 жыл бұрын

  Wow, the lighting is so much better

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  @bartjv25793 жыл бұрын

  Looks sooooo delicious 🤤🤤🤤