Comments on: L’histoire sans fin – Comment glacer un mille-feuilles?

By: Anne

Anne — Mon, 15 Feb 2010 18:38:34 +0000

Hi, lovely recipes. what kind of cream did you use to make the mille feuilles?

By: Archagon

Archagon — Thu, 04 Feb 2010 01:30:27 +0000

What are your favorite pastry cream and fondant recipes for napoleons?

By: Jill

Jill — Wed, 09 Dec 2009 21:01:53 +0000

This short animation is sooo cool! The mille-fuilles is divine!

By: Cocotte

Cocotte — Mon, 09 Nov 2009 11:34:55 +0000

C’est super de dévoiler un truc de pro comme ça! Bon moi j’aurais des soucis avec les quelques étapes précédentes mais bon…

By: Ivy

Ivy — Tue, 20 Oct 2009 04:32:38 +0000

I can’t get over your short film. I think I ended up watching it close to a hundred times. And I still don’t think I could do the technique. :) :O

By: deena

deena — Thu, 15 Oct 2009 18:02:35 +0000

Merci for this lovely illustrated primer! It’s so nice to see that sweets that seemed to have been birthed whole by the pastry gods can in fact be made at home. I’m just waiting for an occasion that warrants such beauty…

By: Erika from The Pastry Chef At Home

Erika from The Pastry Chef At Home — Fri, 09 Oct 2009 07:26:47 +0000

Hi Fanny!

I love the action shots of you piping (and your flamingo logo – so cute!)

By: Allison

Allison — Wed, 07 Oct 2009 16:03:36 +0000

Salut Fanny,

C’est rafraichissant de trouver quelqu’un qui a mon age qui sait glacer une millefeuille! I’ve recently become obsessed with food blogs, and I found yours through links and links and links, very glad that I came across it! I’m obsessed with baking and photography as well, and dream of becoming as successful in the kitchen as you are. I’ve had many failures in the kitchen and I associated it with the fact that I’m young… but you prove that it’s doable! (exemples- j’ai fait des gateaux simples qui décident de ne pas lever pour qui sait quel raison, ou, des biscuits qui deviennent noir car j’ai oublier que 12 minutes veut vraiment dire 12 minutes exacte, et non quelques cafés et un petit repos). I admire your exploration and confidence, and will definitely be trying some of your recipes soon!

By: Mimi'

Mimi' — Tue, 06 Oct 2009 14:14:51 +0000

you are the best! superbe! fantastica!

BRAVA !;) ciao

By: Austin

Austin — Fri, 02 Oct 2009 21:47:04 +0000

Hey Fanny!
You make me crave mille-feuilles! Now I’m going to make your chocolate choux puffs from http://www.foodbeam.com/2008/08/31/et-si-on-faisait-semblant-detre-amoureux-petits-choux-au-chocolat-au-lait/ and was wondering what ratios you use for your chocolate fondant, its just so shiny I have to have it!