Thank you so much! I'm really glad you read my letter and enjoyed the recipe! My next letter will hopefully look far better 😆 I meant it as well. It's been a tough time for people's health, both mental and physical, and you've really made a difference

Tariq! Love to see this. Also, now I need some Pop Tarts.

Hey guys, I'm not into historical reenactments or anything, but just wanted to let you know how much I have enjoy your content these last several years. Your videos are like a balm to my nerves after the craziness of modern life. Keep up the great work and I wholeheartedly wish you all the best.

This guy works for Heston and is writing you fanmail. You've made it! I had to take a moment on that one, wow and Congrats.

Prepare for a deluge of letters from viewers Jon.

nice to hear that appreciation. Mrs. Crocombe rocks too. Turns out all this time all we really wanted was genial people doing genuine performances about things they're legitimately interested in.

"And now, for something COMPLETELY DIFFERENT:' THANK YOU, Mr. Tariq Khan, for suggesting this recipe!

Pippin apples are an heirloom variety that still exists today - most of these books will have been talking about Newtown Pippins. See if they have any at farmers' markets and the like that're local to you.

Tariq Khan, bravo! That was perfect. No email or text, just old, old school. It felt like we went back in time. And bravo to you too Jon for sharing that with us. So genuine!

See I loved the letter the person sent! What a nice gesture to hand write a letter and a full recipe, this is why I absolutely love this channel, wholesomeness on top of more wholesomeness 😊

Hey, this is how Apfeltaschen were made at home before industrially processed puff pastry became available. This specific dough is called Hefemürbteig.

the best part: it’s usable for savory fillings so you’re making a dough for all courses and all times of the day

What a thoughtful letter! Tariq is a peach

That's more a pan brioche than a pâte à choux! From my experience (as a former pastry chef), the water must never be 40 degrees Celsius or more, as it will kill the yeast. If you are gonna work it predominatly by hand, I suggest just cold water, as your hands give off heat. Secondly, pan brioche usually has a long working time to create a glutinic mesh/web, so be patience with your liquids. Lastly, always better to let it rest in a refrigerated place overnight (but I don't know if they did that, at the time), before shaping it and proofing it again at room temp or in proofer. Great content!

So Neat to see Pippin apples in this recipe! They are a cooking variety! We grow red Pippins on our family farm in Ohio! Such a cool recipe!

This is SO sweet that you did this, Jon! To do an entire video of this letter and its recipe--really shows how much you treasure your supporters!

I just adore the idea of grasping a recipe and dragging it through the centuries to make sense now. Love Tariqs authentic handwriting and the gentle attention you gave every aspect of this. Lovely video. Quince paste may have added the extreme tartness that may have supported that pastry? Quince was the original fruit for marmalade, hence the name is from the Portuguese for quince, marmelo.

FUN!! Glad you made this video including a subscriber's letter and recipe. :)

Tariq Khan thanks for doing something that probaly all of us would love to do...

A bit unrelated: I realised there's a "Townsends Plus" link...I must confess that "Townsends Village" would have been a more aesthetically fitting and pleasing name for the service and its purpose.