Mille Feuille - Vanilla Custard & Raspberry Napoleon Pastry
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Date: 2019-07-25
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Comments and reviews: 9
Matt Clark
I like to fold in whipped cream with the pastry cream. And, you cannot beat a homemade inverted puff pastry(which is actually a lot easier then most people make it out to be. I like to leave the final dessert really big, so I can watch guests make a huge mess(and hopefully feel guilty/help me clean up. Another awesome video Thank you.
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I like to fold in whipped cream with the pastry cream. And, you cannot beat a homemade inverted puff pastry(which is actually a lot easier then most people make it out to be. I like to leave the final dessert really big, so I can watch guests make a huge mess(and hopefully feel guilty/help me clean up. Another awesome video Thank you.
reply
Mallory Gantner
Meel foy is actually a lot closer LOL Love you Chef John, as much for your recipes as your pronunciation of foreign languages. You are an incredibly talented chef, but what I love most about your videos is your honesty and sense of humor. This is why I continue to be a loyal viewer: )
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Meel foy is actually a lot closer LOL Love you Chef John, as much for your recipes as your pronunciation of foreign languages. You are an incredibly talented chef, but what I love most about your videos is your honesty and sense of humor. This is why I continue to be a loyal viewer: )
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Homme Des Cavernes
Hi John, that pronunciation was. let's just say you got the mille part right hehe. Do you know how to pronounce egg in French? Oeuf Ok now take that eu. Mille-Feuye There shouldn't be e or w sounds there. That being said, it looks like a delicious mille-fwille
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Hi John, that pronunciation was. let's just say you got the mille part right hehe. Do you know how to pronounce egg in French? Oeuf Ok now take that eu. Mille-Feuye There shouldn't be e or w sounds there. That being said, it looks like a delicious mille-fwille
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lifeguard007
I'm going to need to make at least 2 versions of this. One with lemon curd, blueberries and the vanilla custard. The second with strawberries with one layer custard and the other with Nutella. Both need to occur and soon and land in my mouth.
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I'm going to need to make at least 2 versions of this. One with lemon curd, blueberries and the vanilla custard. The second with strawberries with one layer custard and the other with Nutella. Both need to occur and soon and land in my mouth.
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SomePeopleLove VingLongQua
Dear chef JohnMill fooyy? Mill F-uh-yo (yo with a really short o sound, its actually not and o sound but thats the best way i can explain) actually try Mill - F-uh-yuh (very short uh sound at the end)The spelling is perfect tho.
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Dear chef JohnMill fooyy? Mill F-uh-yo (yo with a really short o sound, its actually not and o sound but thats the best way i can explain) actually try Mill - F-uh-yuh (very short uh sound at the end)The spelling is perfect tho.
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Alex Ackerman
A few years ago my brother and I were at Cafe de la Paix in Paris and the waiter wouldn't let us order this until we could correctly pronounce it. We sat there for about 10 minutes trying to say it before getting it right.
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A few years ago my brother and I were at Cafe de la Paix in Paris and the waiter wouldn't let us order this until we could correctly pronounce it. We sat there for about 10 minutes trying to say it before getting it right.
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69adrummer
Chef John, could you please go a gear review so those of us in the market for new stainless steel and cool ball tip whisks know where and what to buy If you do, I promise to write you one of my infamous poemsThanks
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Chef John, could you please go a gear review so those of us in the market for new stainless steel and cool ball tip whisks know where and what to buy If you do, I promise to write you one of my infamous poemsThanks
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McShine
You're saying that you made the chocolate icing by adding chocolate to regular icing. What kind of chocolate and how do I do that? Is it some kind of already liquid chocolate or do I melt some in a double boiler?
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You're saying that you made the chocolate icing by adding chocolate to regular icing. What kind of chocolate and how do I do that? Is it some kind of already liquid chocolate or do I melt some in a double boiler?
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DeDraconis
Yum And yes please, show us how to make the puff pastry. I'm a braggart and an arsehole, and I want to be able to chastise people who use the store bought that their products aren't really from scratch.
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Yum And yes please, show us how to make the puff pastry. I'm a braggart and an arsehole, and I want to be able to chastise people who use the store bought that their products aren't really from scratch.
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