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lacy crêpes - Crêpes Dentelles - Pailleté Feuilletine - decoration
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- čas přidán 11. 10. 2016
- Pailleté Feuilletine (another name for these is the brand-name called ‘Gavottes’) is a common ingredient in French pastry. It is the perfect companion if you want to play with contrasts in taste and texture. Its delicious taste is highly compatible with chocolate. At the same time, its crunchiness will give your pralines, pastries, and desserts, even more depth, and refinement. Use it to give the smooth center a crispy bite.
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Full recipe:
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3:33 Chef, one thing that will help you is to understand why you are having to go back over your troweling multiple times, adding more batter as you do. It is because your palette knife blade is angled DOWN and in the troweling direction, rather than angled UP and in the troweling direction. What you are doing with the batter is the exact same thing that happens when dollar bills are printed: thick paste (ink) is squeegeed into depressions (tiny engraved grooves) under pressure, such that as the squeegee passes the change in pressure allows the paste to rise up just the slightest amount so it can catch the paper as it rolls over under pressure. This is what is called "Intaglio" (in-TAH-lee-oh) printing. When you instead angle the blade edge down and "cut into" the batter, some of that batter catches on the leading edge and drags with it some of the batter trailing it, thereby leaving a depression behind the palette knife you have to fill in each time. I hope this helps. Thanks for this video. I will be using it to create feuilletine for some entremets I'm going to make.
I loved you from the first time , this is my first view mashaa Allah alik
Merci beaucoup pour la recette chef
Thanks a lot for the recipe
Amazing explanation thank you so much
Bonjour, Serait il possible d'avoir les quantités en français, j'ai quelques problèmes de compréhension avec l'anglais. Merci
I just made your recipe and I have to say OMG....it’s amazing. I want to show you pic but I don’t know how. Anyway, thank you for this amazing delicious recipe.
Hello! Great video! Thank you. I didn’t find the recipe in your website, could you please share it with me? 🙏🏻
Looks great, I’m going to try making this for my opera cake. Thank you for sharing!❤️
je comprends pas l'anglais mais j'ai aimée ton vedio
Merci pour le partage,c'est du travail de pro,très raffiné
جربتها وصلحتلي مي بزاف حلوة ننصح الي يجربها ينقص شوي فالسكر ويعطيك الصحة على الوصفة
Imen Imen ch7al derty les ingrédients stp
@@zohrakab2718
60 g de beurre fondu
100 g de sucre
35 g de blanc d oeuf ( 1 oeuf )
40 ml d'eau ( 3 cuillères à soupe)
60 g de farine
Hado homa les ingrédients
t'es sur psq les ingrediant hna bezaf ?
@@zohrakab2718 ختي عليك أمان الله هدو هما الي حاطتهم فالسيت تاعها وهادو الي جربت بيهم خرجت روعة غير فالسكر جاتني حلوة بزاف كفاه حنغضرك بنت بلادي ههههههه
شكرا بزاف حبوبة
it was the first time that I watched ur video n i tried the recipe it's delicious u make it easy I found biscuit Joconde I did it before but with some other video I'll tried with ur's I don't know if you have the recipe of le trianon royal I'll be glad thanks n thanks again for giving ur self the time to answer our questions it shows a big respect from ur part to ur audience I wish u happy new year
+reez zahran , glad that the recipe works for you. I don't have the "Trianon royal " recipe yet, but I am working on the opera cake recipe. Happy new year to you.
Hi, for the people who did it how was it? And does it taste like gavottes crepe dentelle the original or no ?
Chef Rachida! It was soo wonderful meeting you today! You are so beautiful and thank-you for the mini-education lesson taught me (Sephora Tyson's) 😽😽😽💜💜💜💜
Thanks +locafly. I enjoyed very much talking to you.
Amazing recipes! Thank you very much!🙏👍❤
Hi chef , would you mind share the recipe? The recipe link doesn’t seem to work anymore
Excellent 🙏 merci
Wow awesome
Bravo. Une des meilleurs recette de Crêpes dentelles, transmise avec beaucoup de générosité!
นา่รบจส้มศว
Peut-être, mais les bruits de bouche du début... Aie aie aie... Ça ne donne pas envie de regarder la suite.... Dommage
@@Alexargai Quand on a peur des bruits de bouche, vaut mieux arrêter de manger...
Thank you!
Helwa beautiful
Amazing recipe.
where are you from?
Excellent job
Thanks Mejda.
Wow 😍 Super ❣️👏👏👏
BRAVAAAAAAAAAAAAAAAAAAAAA!!! Tesoro!!!
Very good very very nice biscuit
combien de farine sucre oeuf ?
Hw can we add this as a cake filling without being soggy or too hard after chilling the cake?
Very good thanks for your edea
قناة جميلة و محتوى جيد بالتوفيق و الاستمرارية تواصل دائم بإذن الله
Bonjour. Bravo. Merci bcp top❤👍😘
BRAVO
Gona try for my very 1st opera cake thanks for sharing 😊😊😍😍
You will love your cake.
Really thank you chef my family love it😊😊😋😋😍😍😍 😘😘😘
Axel Grey hey, did it stay crunchy
Is it me or I can not found the quantities ??? How much butter ? Flour? Egg White? Sugar ?
Shouldn't these be more thin if I want to make feuilletine? The crepes dentelles by Gavottes seem much thinner...
I will try this but not spread so much batter in the stencils.
Oh i found allo the recipe on ur site thanks again
+reez zahran , i am glad you found the recipes. Happy holidays.
تبارك الله عليكِ
Merci très utile vraiment merci
baraka allah fik thank you
น่ากินมากค่ะ
Hello, nice recipe, can i use the recipe in the opera cake? Will they get soggy?
Hello Chef. I made this recipe to day and it came out great. Thank you for sharing. Curious where did you get the templates?
I got them from www.jbprince.com/pastry-tools-and-equipment/triangle-tuile.asp
Hi i want to make the crepe without the egg white what do you suggest?
Dear chef, i want to know it texture. Crunchy?
Where can I get the templates/stencils?
the link does not work. cant find recipe anymore :(
thank you nice good
จ้าอร่อยมากจ้ะขนมจ้า
Where to buy the templates please?
Can I use same amount of oil instead of butter?
In your recipe it's showing only 1 egg white but in the video you used 4 egg white. Which recipe I should follow?
way not say the size of butter and sugar and flour??
They are in the recipe link inside the description of the video.
Hello Chef Rachida, can you tell me please which type of flour are you using? I've tried to make it but even though I add all the 40g of water, the butter was really thick, and after I put it in the refrigerator, even more. I weighted all the ingredients you listed, so I guess the problem must be the flour. Are you using cake or pastry flour? I tried with the all purpose but is too thick.
Hi Jasmine! I used just the all-purpose flour, Don't worry about being too thick, you can always spread it with an off spatula to make it thinner. Once it is in the oven, it will get thinner because of the butter. Good luck.
Thank you so much, you've been very kind. I tried them, the only problem is that not having a template, (in Italy they don't sell it) takes me a lot of time trying to spread the butter evenly . Anyway, my first try wasn't bad, I'm trying to make my own template, maybe I'll cut a silicon mat, because I'm afraid acetate is too thin.only 1mm. Anyway, thanks again for your answer and your recipes.
The link which you gave dsnt clear say how much egg whites to use..can u help me?
It is in the recipe - here it is again: 35 grams (1) egg white
Can I bake these crepes in a crepière ?
Love u and ur channel are u originally from morroco
Thanks for your support.
Hi chef can we use iced sugar instead ?
Try it, it should work.
Est ce que vous n'avez pas mis les grammes des ingrédients ou bien ça m'est échappée dans la vidéo j'aimerai bien les mesures exactes s'il vous plaît si cela ne vous dérange pas
reez zahran www.chefrachida.com/paillete-feuilletine-and-crepes-dentelles-lacy-crepes/
+Cupckake Love , thanks.
Hey chef...
Are you using salted or unsalted butter?
And can I use caster sugar for this recipe?
I always use unsalted butter to control the amount of salt in the recipe. Caster sugar is fine.
@@Chefrachida thank you chef 😊
If someone have no stencil what to do then
You don’t have to buy them. Try to get very thin, the moment you get them out from the oven cut them any shape you want using a knife. Good luck.
Chef Rachida yah thanks I'll buy soon but I tried it was yummy
สวัสดีค่ะขนมอร่อยเพื่อนใหม่มาทานด้วยจ้าแวะมาเป็นกำลังใจด้วยค่ะ
Bonjour, merci pour cette recette. En termes de conservation, combien de temps est-il possible de les garder à température ambiante ? Si on les congèle y a t il un risque de perdre le côté croustillant?
vous êtes une arabe ta le charme des arabes bisous
Dommage c’est pas traduit
bonjour si vous le désiré vous trouverai une recette bien expliquée aussi sur le bloc de bernard dauphin
S’est marqué ou les ingrédients ??
Can I use parchment paper instead of a Silipat?
You can use parchment paper, but it is going to be a little bit more difficult. Good luck.
Chef Rachida thank you kindly!
ou est le grammage des ingredients
أين المقادير
your website say only 1 egg while in your video you use 4 eggs. it's confusing
Just follow the recipe on the site with the ingredients. The video is there to help how to do it.
@@Chefrachida ok. thanks
Un peu dommage de mettres votre recette en anglais,la France aussi c'est bien non?
Chkon 3arfat lma9adir taktabhomli lah ykhalikom mafhamt walo khatini english
I have no idea what you said, which language is this?
سلام راهي تقول فرينة و بيض ابيض تحطيه فالاخير و سكر وزبدة و 40ملغ ماء وتكملي كيما شفتيها باي اختي🤗
where is the mesure of ingredients ??
+Nani Mane, the full recipe link is always in the description of the video.
www.chefrachida.com/paillete-feuilletine-and-crepes-dentelles-lacy-crepes/
Chef Rachida
@@Chefrachida page is not found nor is it on your website
Madame on vous entend mâcher et c'est horriblement insupportable. Merci pour la recette tout de même.
The noise u’re making while eating is very annoying i couldn’t continue watching
Sorry about this, you can always turn it down to watch the rest or skip the annoying section. It was one of first videos.
Chef Rachida thank u for being so humble 🙂
I think this video needs a longer period of time showing you doing the exact same thing only using various templates to a soundtrack of annoying generic music that's too loud while you don't say a word. 5 minutes wasn't enough for me.
Sorry about the loud music Tony. I will do better next time.
Please don't eat in front of camera it is very unplaisant!
Merci très utile vraiment merci