Hazelnut millefeuilles 

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Thanks

My pleasure！

Thanks！

My pleasure!😊

Thanks！

😘😘😘

Thanks！

It's my pleasure!

Merci pour votre soutien, bisous!😊😊😊😘😘😘

Thanks!😊😊😊

Thank you!

@@M.Patisserie 😊

Thanks!

Merci😘😘😘😘

Thanks!

Merci ！

My pleasure！😊😊😊

Merci!

Thanks！

Thanks！

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Merci！

Thanks！

Meric!

Thanks！

😊😊😊

Merci！

Merci！

Thanks!

Merci！

Merci!

Merci！

Thanks!

Merci!

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😁😁😁

Thanks!

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My pleasure！

Thanks!

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Thanks！

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Beuur de fitage

很高興您喜歡我的頻道。😊😊😊

我很喜歡這頻道，大家也多廣傳出去

謝謝😘

Merci！

It's my pleasure!

Merci!😊😊😊😘😘😘

多加練習就會好的。加油哦！

Thanks！

Thanks！

I'm sorry I haven't used this unit of measure, so I won't convert it.

raeesa nawaz : you can easily convert these measurements by googling grams vs ounces etc. there are many conversion calculators online and it’s very simple. FYI: professional pastry chefs in the U.S use grams when baking too. You can buy an inexpensive scale that has both grams and ounce weights on it. (Under $30 U.S. dollars) It’s much more accurate to weigh all your ingredients vs using standard measuring cups as those can vary depending on much flour for example you have packed into your measuring cup. Liquids are measured differently as well. Also, another example is weight per item. IE: 2 cups of Nestle chocolate chips in the U.S are not 16 oz, they are 12 oz. so even specific Ingredients can throw off measurements. Hope this helps.

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Really, especially summer is very unfriendly to it.

Thanks！

Yes, the dough must be refrigerated so that it relaxes and does not break easily.

@@M.Patisserie thaaaaaaaaanks

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Icing sugar can be turned into caramel after cooking. The caramel layer on the mille feuille can prevent the water in the cream from soaking it and keep it crisp for a long time. If there is no icing sugar, you can also use caster sugar.

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Thanks！

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Thanks！

Also, can we refrigerate this? Can we make it a day in advance or shall it be made the day it is served? I'm confused if the puff pastry will become soggy or loose crispness in fridge

Thanks. You only need to make two kinds of cream.

It can be kept refrigerated. Please be sure to seal it well.

@@M.Patisserie really thank you so so much for your prompt replies. It is really helpful, at least for newbies like myself. Thanks :))

It's my pleasure!

Thanks！

Thank you. I bought hazelnut pralines. CACAO BARRY brand.

@@M.Patisserie Oh I see. Thanks for the reply!!

You are wellcom.😊

Thanks！

😊😊😊

I will do it in the future. Certainly, I promise.

@@M.Patisserie ❤️

Thanks!

@@M.Patisserie الزبدة مستعملة في عجينة زبدة التوريق

Thanks!

This recipe can be made for 12 pieces

Saint Honore nozzle

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Zeste of lemon.

It's called "saint honoré" tip

Only 3 times. The first time and the second time were 160°C for 20 minutes. The third time is 220°C for 8 minutes.

Cake flour and bread flour make different tastes. The taste of bread flour is harder and cake flour is crisper. Through the combination of the two flours, the taste that I like more can be made. Of course, you can adjust the ratio of the two flours according to your preferences.

@@M.Patisserie Thank you for your quick replies. Oh, OK. I always thought the flour selection was about gluten development as it affects the texture and strength needed for various products. I will be more attentive to flavor differences in the future. What combination of flours is your preference for making croissants?

I like to use 100% bread flour for croissants.

@@M.Patisserie ❤️

In the fridge.

Always try using the oven with the “oven fan” option. It distributes the heat evenly

That is not the only way. Now, people mostly use butter directly.

Le diamètre de la douille pour la crème de noisette est de 8 mm. La sortie de la crème Chantilly au citron est de forme irrégulière, elle s'appelle douille saint honore.

Oui，c'est bien ca.

اقصد تكتب المقادير بالعربية اذا ممكن وشكرا

أستخدم فرن سطح مكتب عادي. إنه ليس من النوع المدمج ولا هو فرن حراري. نسبة الدهون في الزبدة 82٪.

如果密封冷凍保存兩周是沒有任何問題的。

I use the brand CACAO BARRY. You can find it online.

@@M.Patisserie Thank you for your reply. Merci beaucoup.

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