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You are really best at your job sir.

I just did this recipe a while ago and they were delicious! I have one concern though, I was aiming for that cracked effect on the top but it came out seamless. I used financier pan that has a cavity depth of around 8 - 9mm. Length is 8cm, Width is 3.7cm. I filled the cavity at 90%. I preheated at 200C and baked at 180C. Do you think it has something to do with the depth?

I am a pastry Student from UK and m learning a lot from you chef than my college ❤️😀

Can we use the home made vanilla syrup with chocolate

I would like the amounts of the kngredients . Why they aren't published somewhere?

Is it true marzipan can be used to cover cakes like fondant

Hi Chef, is it the same with fondant or what should I add so as to make it strechy and doesn't dry up fast.

Pls add Turkish sub 😢

a Macchiato is a shot of espresso with a small spoonful of steamed milk on top. This is something between an iced latte and a milkshake.

will you come to Malaysia?

Halo.. i just want to ask.. won't the caramel taste bitter if we stir it?

Hey, I've made the syrup, and I can't wait to try it after it gets ready. Also I've tried to see how many calories there are. So what I've done is that I made half of everything, since I want a smaller amount. So for half of everything the Vanilla syrup made is 170 ml (equivalent of about 6 cups) And the calories for each cup is (69 calories) For the syrup (400 calories) If you are going to make the same thing as the video, it will be 800 calories for the whole quantity

Yum!!!❤

I’ve tried doing this recently. I did a couple of trial and errors as well, considering we have different “room temperatures” (i’m from the Philippines by the way). My insights: 1. Doing the tart shells in small batches is key! I do a recipe of the dough for about 12 rings but i roll dough is small amount and in sequence since you have approximately 30 seconds of working time then the dough goes soft. I do all of the bottoms first, then all of the sides. 2. Freezer does the trick also, you need at least an hour in the firdge to make the dough cuttable and workable. Less time is need when a freezer is used. About a minutes or so. Once the dough softern and tears. I just put it again in the freezer and allow to solidify a bit. 3. I modified hanbits recipe for the dough also. It depends on what you want to achieve actually. For me i increased the ratio of dry ingredients just to make it less fragile and be more workable. 4. Always factor things out, and modify either the recipe or your methods to your advantage. Hanbit may be using hand mixers, hand tools, and other equipments that seems simple. But i bet their ambient temp is cooler, his fridge and over is of good quality which the video doesnt show. Video tutorials are always for reference. But they are not the only way to do things😊

Nice thank bro 😮

the dough/batter looks semi-wet, is it possible to just scoop it with normal spoon and roll it by hand? or is there any other way (maybe put in the fridge longer?), thank you chef.

Made this and love it. Cake and frosting is not overly sweet. The deco is easy to do and looks so pretty. Thanks for sharing and for your tips.

Nice I wish you mentioned the quantity of the ingredients

Absolutely love your channel and the knowledge you’re providing! Thanks a lot chef Hanbit! Anyway, can I ask a question? I’ve tried to replicate this recipe and it turns out awesome, but I just would like to ask how to get an even browning at the top? Mine was spotty with burnt spots here and there.

I read all reviews ,people love your videos and channel ,so do I! Thank you so very much

You forgot the maïzena ?

It is burnt

Hi, this is a bit complicated for me, because in the other recipes they roast the hazelnuts in the oven for 10 mins and this gets the skins off. I cannot find hazelnuts that dont have the skins on. So do I just roast them first to get skin off before making the praline? But is that like roasting them twice? Can i use another oil rather than hazelnut oil, i cant fidn it? Also the temperature taking, I have never done this so would I have to buy one of the temperature things you have just for this? Please let me know. Thanks

Nicht 😮😮😮😮

There is lack of accuracy the sable breton are made with the sanding method not the creaming method

i see you use cake flour but is it not purpose flour with cornstach? and amzing i love your videos

Fantastic tutorial!

look so amazing chef ~will Taiwan have your masterclass~

Thank you Mr cho

❤❤❤p❤

Love the home made vanilla syrup ❤

nice one, thanks for the inspiration!

Thank you 🌷I made it yesterday for my cheese cake.

how long is the storage period?

존경하는 선생님 ~ 더보기에 한글이라도 적어주심 안될까요ㅠㅠ

I have 10 bottles of vanilla stored. Aged from 2 weeks to a yeae

Hi Hanbit...can use raw or roasted nuts?

Thanks for the amazing recipe! I tried and everything was good except the cake got wet in the middle! When I inserted a tooth pick to check the doneness of the cake, it came out clean but then, when I sliced the cake next day for frosting I found that the cake was pretty wet in the middle. Do you have any tips for this? Perhaps squeezeing a bit of water out from the carrot?

Muchas gracias! Lo haré para mi negocio de café. Saludos desde Argentina chef!

AMAZING LOVELY NUTS THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜, AWESOME

Hi Chef, I just watched your video and think to do it right now, but I don't have milk at this time, is milk compulsory to add😂?

So yummmiii!❤

Thank you for your detailed explanation

The steel bars trick is genious! They are useful for any kind of dough.

Whats the shelf life ? If stored in a fridge?

👏👏⭐️

Too much talk…

Though I not a big coffee drinker, am glad I checked this out! First vid and will check out more!

Can you put this on fruits and then freeze it? Will it change the consistency?

This recipe is superb! But something I found out the hard way is that you really need to use the "correct" type of cream cheese. I was always using "Philadelphia" cream cheese, the one that comes in a small box. But this one is cream cheese to spread on bread for example. But I never found another type, so my cream cheese was always too runny to do a layered cake. Then a new shop opened in my village that had products from other places and they sold cream cheese in block size and not in that small box. When I read what's inside I saw that the amount of cheese of that one is way higher than the other one. So I used it to try out and now the result is that I can finally make a layered red velvet cake! 🙂