teaching myself to be a pastry chef - part four: creme 

Hope I’m not the only one who just found this channel and currently binge watching the series 🙈

I CAME ACROSS UR CHANNEL ACCIDENTALLY AND I LOVE IT!!!! am binging all your videos and you’re so relatable and funny!🤣 i burst out laughing together with you when u showed the part of your cut opened meringue brioche😂😂😂😂😂😂😂😂😂

Hey for your souffles when you use vanilla extract or any type of extract leave them for the end because they are made with acholol and you end up cooking it off too soon from a culinary student

I remember making chocolate souffles with my mom on a snow day when I was about 13(?) And I was so excited and felt so sophisticated. I also was not prepared for the super un-subtle egg flavor and I was very disappointed in the end lol.

my depression hit pretty bad today and it’s 9pm over here in California, US. im laying in bed binging your vids and you truly make me feel so comfortable, your aura is so bright & your so inspiring and intelligent 💫💫🫶🏼💞💕 truly i see stars in you:) thanks for being my internet comfort space .

I like these things 🍮 whatever this is. I love brioche rolls. Nice to have with tea.

The intro startled me.

My all-time favourite series

@Maverick Baking You are Awesome Funny and English Skills Amazing 🎊

Omg Kelly haven’t laughed so much in a while! What a disaster at the end but you carried it off!! 💕

Lemon mint tartlet? I'm not sure about adding mint flavour.

I’m loving these videos !! I might try this myself this summer ❤️💜❤️

I love your personality so much, this video was so enjoyable

Wait, macarons next time? I’m excited!

Some really great work there, Kelly. And that magnificent creation you invented at the end...!

The most tasty was that very Scottish interval. Brilliant. To that tarta: have you ever watched 'Nostromo' science fiction movie?

I’d love to do what you’re doing! And you make me giggle so much - u have an awesome personality!! ☺️

So.. How did you go about the half egg? 😊

Nice....👍💖

OMG Kelly another brilliant video. All my Belly’s are rumbling. I even quite fancy trying your San Tropez Brioche Dip ! 🤣❌

Bonjour Miss il ne faut pa confondre livre de Le Cordon Bleu's Pastry School book, pour touriste amateur en goguette École Ducasse Vrai l'école d'expertise des métiers des arts culinaires ! Bachelors, Pratique de l'excellence. Réputation Claire du VESINET LE PECQ FRANCE

Hey! What book are you using? Do you have an amazon link? Great video!!!!

Always haha x

*I can't cook...* 😒

you're funny 24:58