How a Brooklyn-based
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- čas přidán 8. 09. 2024
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Thank you pastry chef for the wonderful pastry. ❤
Yeah, those are my FAVOURITE!
So Good
I had those when i went to napoli, it is one of the best pastry's is ever tasted in my life. Even after a day in the fridge the crispyness and stays the same.
Brooklyn is 3000 miles from me. Why do you torture me so?
I'm in Texas hard to find here or very expensive. I made them last night for the first time and they came out amazing. Made 11 there's only 2 left 😋🤣My husband born and raised in Brooklyn was so happy🥰
Move there
Well i live in Southeast Asia 😅😅😅
Just made them for the first time last week. Very labor intensive but they were delicious.
Looks great
Would love to be able to make this
What bakery is this? I am on my way !!❤
Lobster's tail. It is an italien pastry.
By the way can someone tell me the recipe of the filling?!?
Thx
obsessed
Schviadell ova here, oooooh!
Bro they look like clams raw
My favourite ❤
Show a South Asian dude handling that dough with his bare hands and then read the comments
Yeah, of course. What's your point?
My point is that this guy here deserves the same number of "Ewws" as anyone else for handling food with their bare hands
Oh! The schvuyadel!
Why do you need to name it such complex words a dessert that will melt and vanish in seconds in your mums mouth?
Hand made!
So flaky 🤤
Meat being cut and laid on that floor, I mean ok its tradition but thats kinda of crazy 😂
Drakes favorite pastry
Che bomba
Won't see a robot doing that any time soon.
❤🙏😋
Mmmmmm.
Where are gloves, where is hygiene...?!?!
It goes to the oven my friend
Its artisan stuff of course our artist is going with his barehand
😂
Isn’t it obvious he washed his hands he’s not touching anything but the dough and filling.. Pastry requires to use your hands most of the bakers washed their hands at all times.
So much carbs and fat 💀
That's sweet food, not any food with carbs in it. This ain't pasta
@@francescotrombetta8548 thank you 🙏