No ice cream maker? No problem. Natasha Pickowicz, Pastry Chef of NYC’s Flora Bar, Flora Coffee, and Café Altro Paradiso …
Check on YouTube
How-To: Chocolate Hazelnut Semifreddo
No ice cream maker? No problem. Natasha Pickowicz, Pastry Chef of NYC’s Flora Bar, Flora Coffee, and Café Altro Paradiso …
Check on YouTube
👏👏👏
👍👍
good
I JUST WISH THOSE BIG HAIR WONT GET IN THE SEMIFREDDO, CMON GIRL
I need All this but in grams😭
she needs a hair net
Is this loaf pan the large one measured by 13*4*4 inch or the standard 9*4*4 inch? I couldn't tell from the video but it seems like it's the bigger one??? Please advise.
its cute how she started with the egg whites like the whites was hiding in plain site then boo there u are
Ano ba namang buhok yan!
She looks like both girls from ICarly
Scrape the bowl!!!
Does anyone know where you can buy this shirt? I need it in my life!! 🍰🙏🍰
Semifreddo looks great, but that hair is NOT acceptable in a restaurant kitchen.
Where is the recipe? I need the quantities.
For the people who don’t cook what the fuck does she mean by cream with character
What is cholula
Did not know anything about baking but becomes really good at it. Hopefully not at the expense of the first job that hired you to do that.
all the ugly ladies mad about her hair
Her hair is so stupid !!!!!
There´s no recipe for this! amounts of ingredients?
There´s no recipe for this! amounts of ingredients?
Her sweater says "Sorry I'm in a serious relationship" just in case yall were stressin as much as I was
who else loves Nut Butter
Praline or Pralean
"It's kinda Easy to make," she says… Hehehe…
Oh how nice only uses 500 things and takes ages to make.
She is so hot. Plus she said "turn out" and "pull out". I am in love.
she's so cute I think I'm in love.
No recipe? Useless.
Oh wow she’s good
She reminds me of Sammy from Shameless.
Am I suppose to guess the measurements and steps to cook this, unprofessional. Bruh.
Is it me or the egg whites were green..they look fine after but 🤔
Why the hell are those egg yolks practically neon?
The colourgrading seems a bit off, the egg-whites have a fair green tint.
This looks delicious.
2:23 Why do you press the plastic film on the finished sauce before cooling it? What does that do?