Видео

Great to watch you and as always an amazing job showing us how to make this beautiful product ourselves…..still not quite at your level but having fun trying with you. Thanks again 👏👏👏

What an Incredible labour of Love. A Fantastically Awesome job Kristin ❤

Hi Kirsten, thanks for your in-depth step by step guide. I had this as my sons b'day cake for his 18th - I know, a bit extravagant, but it was a French theme and our gift was a European trip. Since then, I haven't been able to find anyone who would make it at a reasonable price, so thanks to you I think I'm brave enough to give it a go. ❤

I absolutely adore you and your channel Kristen, that looks amazing. Thank you and hi from Melbourne Australia 😌💕

❤❤❤❤❤

there is no white chocolate in a Black Forest cake, nor chocolate frosting. Not Schwarzwaelderkirschtorte. Not original. not authentic.

Thank you 😊

hello, @Kirsten! I love this funny bunny rabits and the clear white of them❤ can you, please, share with me the cooking temperature and timing as welll… my macarons get the “cooking” colour. Thank you so much 🌷

Avoid pink colour in choclate decoration. It looks tacky

Welcome. Please where can I buy an Easter egg mold like this? I need this mold?!

Hello Chef Kristen! I am loving your helpful videos on how to make delicious and beautiful baked goods and chocolate-based desserts. When you incorporate the butter into the crème pâtissière here are you using a fresh off the stove, still warm mixture and cold butter straight out of the fridge? Or are you using a cooled down, room temperature mixture and butter warmed to room temperature? Thanks in advance!

I wanna see Paris so bad

Awesome!

Awesome explanation! Question, can we use gelatin for cold sauces, like for desserts? I'm making a "Tres leches" sauce for mini pancakes. Would this work? Thanks

❤

Thanku ❤

ugh...gotta go...on a strict diet right now. if i watch anymore, that's it, I'm done. thanx...but um....no thanx? lol

does it have to be a plastic bowl, I don't have one.

You know your chocolate

My son is going to include this in his science project. Thank you for all the information.

In Morocco, we call it fekkas. Il looks yummy

Ohh please I need to learn more and work with these pastry 🍰🎂🍰🎂🥐🥖🥯🍞🍮🧁

Really I liked ur tips.. I all ways following u ... I appreciate .thank u... all ways u give new ideas... Really I liked it..thanks

This class doesn’t seem to exist on the site. Is there a new link?

Hey David, I like your way to describe the different tipes of cake that you do and I can understand almost every word you say so every video is a new food esperiece and a free english lesson where I try to learn many words as possible to try to use them in my videos. I wanted to say thank you so much for the really nice job you are doing, keep going like this. ah subscribed!

To say your talents are cool would be a massive understatement 😮

Where could I buy that mould in South Africa? A great demonstration, thank you .

Loved this... Thank you!!

Beautiful. ❤ I have silpat Madeline mold . It doesn’t go brown color. Please any suggestions 🙏🏻🙏🏻🙏🏻

Wonderful thank you so much. I’m surprised you survived.

Laduree 11 Macaroons in Canada are 44.00 how much are they in France?

Chocolate, almonds, apples, pears, nuts, in most of the pastries. step it up bakers. Check out Yann.

Thanks so much, Kristen. This looks great. Where can I find the full recipe for this?

THAT IS INCREDIBLE!!!!!!! I DON'T THINK I COULD DO THAT. YOU MADE IT LOOK SO EASY!!

Very valuable video. Thanks for sharing all the techniques. You are an amazing teacher.

Done like a professional 😌

Watching this for a solid dependable glaze recipe! Love your enthusiasm Kirsten and your website is fabulous too.

Дякую ❤за гарний рецепт та докладно опис

EMINAMENTE!

You are the Best!

Unbeliveble.Super

you are so nice im crying

Thank you! Awesome instruction!

What is that scraping sound in the background? Sounds like someone scraping back and forth real fast on some fabric. Very, very annoying! Hurts my ears!😖😩 Had to cut volumn and turn on CC

This is super helpful! I saw other videos but the batter leaks on the sides. Just subscribed to you. Thank you!

Tempting

Nice

The sponge cake should be soaked in kirsh and sour cherry syrup. This is not a traditional black forest cake.

Omg the feathers blew my mind

Why is there no sound to this video? - Probably because it looks so good, it doesn't need anything else.