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Hi, I just bought your book. Thanks for the vdo. One question how do you microwave the butter?

Looks delicious.

I tried the recipe and baked at 350F in convection oven, but mine never got browned like that. Ive seen sone recipes ask for 425F.

i made this and i think its quite similar to ben’s cookies but ofcourse not exact. overall, thanks chef! this was great ❤

Oh my gosh ,so cool

Can you pay for my school please -Cynthia

Chef, ooh la la 🥐! Beautiful . What kind of butter do you use?

that is one of the most satisfying things i ever seen

One of these months I need to get a plane ticket and visit your bakery.

This is a rocher not a quinel

Hi Dominique, I bought your Secret Recipes book and it doesn’t mention how to do the chocolate lining inside the egg shell! How do I achieve this? Thank you🙏🏻

This is dope in creativity, concept, functionality, and scalability.

😬 noo that smashing … not nice to see ☹️

I came about this recipe on my own, without knowing there's an equivalent french version, I came about, because I wanted to cut butter... I also reduce sugar by half and added 3 tablespoons of honey in my recipe. So it's super healthy and no compromise on taste!

Very cute and unique. You just have to remember to peel them before devouring. 😂❣️🥰

These are so cute. ❣️🥰

You make it look so easy….only if

Hi 😭 how to make like your croissant 😭 Whatever I do, it doesn't turn out the way I want

Poor filming, instead of following the chef plating maybe focus the camera on the spoon and movement. Stop tilting the container away from the camera if you're trying to demonstrate.

What colour are used for the Black 👍thanks

But that's lemon; it's not yuzu.

Sunshine, use method Master Montersino: pata chu fears unsteadiness, it fears fan vibration inside the oven, it fears swirling air inside the oven. It fears wet air from oven-door as well. So listen , anchor the nuts on the baking tray with spreading on the surface 1 gram of butter, reach the maximum heat of the oven at 270c. , then turn off the oven and block the fan inside. 15 minutes in the oven from 270 c dropping, then 160celsius for other 15 minutes. Never open oven door.

I need more information about the flour, what kind is it? What is it equivalent to?

I guess Poolish is good enough, no?

I can't need dental work. God bless

2 of my favorite chefs ❤

Every city needs this <3

That’s me, I’m famous.

I don't understand why, but this is easily the best chocolate chip cookie I've ever made.

French eat a lot of butter and fat but still skinny and athletic.

I've never seen "you eat with your eyes" made so apparent. I don't even like ice cream that much but that looks amazing.

Anyone who's ever labored at improving croissant- making skills already knows two of the ingredients are of paramount importance to the result: (1) the flour and (2) the butter. Even the water quality will have some impact on the final outcome. So ... is there a link to where to buy the referenced flour? If that is not possible, what is the next best flour that people in the US should use? The result will not be a PARISIAN croissant but at least a very good "runner up" American made croissant. Please share your knowledge and suggestions. Thank you!

Look tasty

Baking soda as in bicarbonate of soda or baking powder as in rising agent for cakes?

Actually, croissants are austrian

Canada does not import butter or dairy products 😭😭😭 Am so upset we can't get this.

Useful

Thanks for sharing!

As a chef, thank you.

is it all the rage in newyork??

Is there anywhere a good recipe for eggless pâte à choux?

Wo to thless.

Could the camera look at the ice cream, not the chef?

Santa take-out snack

How many Croissant you can make in 1kg of Butter sheet?

What is the brand of the flour? I couldn’t make it out. Thanks!

This is the best chocolate cake recipe ever. It is incredibly simple, and the cake turns out absolutely delicious.

I watched several eclair and Choux videos. Chef Dominique's video is the most clear, simple, and well thought of them all. Even my revered Jacques Pepin could not do better on this topic. Thank you so much Chef. I intend to try choux and eclairs later today with your fantastic help!

Beautiful presentation

that webbing gives me anxiety wtf 😵‍💫🫨🫣 🤣🤣🤣🤣