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SweetSalgadoEnglish
United States
เข้าร่วมเมื่อ 12 ธ.ค. 2022
Welcome to my channel where I will take you through the different levels in the study of international and professional pastry arts. For those who do not have economic resources, here they will find the guides they need... And for those who are curious, here they will find the motivation they need to be part of this magical world.
I am a social communicator and a pastry chef. I worked for 12 years for brands like A&E, the History Channel, and the Warner Channel. Then I decided to learn pastry at the Le Cordon Bleu Madrid, and I have worked for companies including Meliã, Marriot, COMO and Daniel Boulud. I am also self-taught and a firm believer in self-learning. That is why I want to invite you to be part of this community. Here you will also find all the support you need.
This channel is designed for english speakers, but there is also my main channel @sweetsalgado and @sweetsalgadoportuguês, for those who speak Spanish or Portuguese.
I am a social communicator and a pastry chef. I worked for 12 years for brands like A&E, the History Channel, and the Warner Channel. Then I decided to learn pastry at the Le Cordon Bleu Madrid, and I have worked for companies including Meliã, Marriot, COMO and Daniel Boulud. I am also self-taught and a firm believer in self-learning. That is why I want to invite you to be part of this community. Here you will also find all the support you need.
This channel is designed for english speakers, but there is also my main channel @sweetsalgado and @sweetsalgadoportuguês, for those who speak Spanish or Portuguese.
CHOUX PASTRY 👉🏼 PROFITEROLES (CREAM PUFFS) - CHOUQUETTES - CRAQUELIN - PROFITEROLES WITH ICE CREAM
#choux
#pastrychoux
#profiterol
#choquette
#pastrycreme
#custard
#diplomatcream
#craquelin
#vanilla
#chocolate
#religeuses
#vanillaicecream
#profiterolicecream
#chocolatesauce
TOOLS
Mixer
Trays
Silicon mats or parchment paper
Round tips 8mm - 12mm - 16mm - 20mm
Cookie cutter 4 cm - 7,5 cm
0:00 INTRODUCTION
0:37 A LITTLE BIT OF HISTORY
2:17 CHOUX PASTRY RECIPE
🥐 CHOUX PASTRY
- 150 g water
- 150 g milk
- 18 g honey
- 6 g salt
- 132 g butter, cubed
- 180 g all-purpose flour
- 250 g eggs, at room temperature
1. Preheat the oven to 170°C 340 F.
2. Bake for 30 minutes.
3. Lower the temperature to 150°C - 300 and bake for an additional 10-20 minutes.
6:43 CALSSIC PROFITEROLES OR CREAM PUFFS
🍩CHOCOLATE GANACHE (FOR TOPPING)
- 175 g dark chocolate
- 175 g heavy cream
- 30 g softened butter
13:02 CHOUQUETTES
CHOUQUETTES
- Preheat the oven to 170°C - 300 F.
- Bake for 20-25 minutes.
15:07 WITH CRAQUELIN
🍘CRAQUELIN
- 80 g softened butter
- 100 g brown sugar
- 100 g all-purpose flour
1. Preheat the oven to 260°C - 500 F..
2. Turn off the oven and let the profiteroles rest for 20- 30 minutes depending on the size.
3. Turn the oven back on to 170°C - 340 F and bake for another 10-20 minutes depending on the size.
21:04 PROFTEROL WITH ICE CREAM
🍫CHOCOLATE SAUCE
- 50 g cocoa powder
- 50 g dark chocolate
- 150 g powdered sugar
250 g water
1 tablespoon espresso coffee
22:10 END OF THE SHOW
🧁TUTORIALS OF THE 12 CREAMS
th-cam.com/play/PLJEMFVy0tsXK2JEX3qCiYGna35d18trXB.html
🍭MERINGUE TUTORIAL
th-cam.com/video/1w2FIvzogtM/w-d-xo.html
🥧PASTRY DOUGH TUTORIAL:
th-cam.com/video/VXqVed5Jqx8/w-d-xo.html
🥐PUFF PASTRY TUTORIAL
th-cam.com/video/vhjIJtDOeDs/w-d-xo.html
🌀PIPING AND DECORATION TECHNIQUES TUTORIAL
th-cam.com/video/vciXuXTNKgs/w-d-xo.html
Music: www.hooksounds.com
@SweetSalgadoEnglish
#pastrychoux
#profiterol
#choquette
#pastrycreme
#custard
#diplomatcream
#craquelin
#vanilla
#chocolate
#religeuses
#vanillaicecream
#profiterolicecream
#chocolatesauce
TOOLS
Mixer
Trays
Silicon mats or parchment paper
Round tips 8mm - 12mm - 16mm - 20mm
Cookie cutter 4 cm - 7,5 cm
0:00 INTRODUCTION
0:37 A LITTLE BIT OF HISTORY
2:17 CHOUX PASTRY RECIPE
🥐 CHOUX PASTRY
- 150 g water
- 150 g milk
- 18 g honey
- 6 g salt
- 132 g butter, cubed
- 180 g all-purpose flour
- 250 g eggs, at room temperature
1. Preheat the oven to 170°C 340 F.
2. Bake for 30 minutes.
3. Lower the temperature to 150°C - 300 and bake for an additional 10-20 minutes.
6:43 CALSSIC PROFITEROLES OR CREAM PUFFS
🍩CHOCOLATE GANACHE (FOR TOPPING)
- 175 g dark chocolate
- 175 g heavy cream
- 30 g softened butter
13:02 CHOUQUETTES
CHOUQUETTES
- Preheat the oven to 170°C - 300 F.
- Bake for 20-25 minutes.
15:07 WITH CRAQUELIN
🍘CRAQUELIN
- 80 g softened butter
- 100 g brown sugar
- 100 g all-purpose flour
1. Preheat the oven to 260°C - 500 F..
2. Turn off the oven and let the profiteroles rest for 20- 30 minutes depending on the size.
3. Turn the oven back on to 170°C - 340 F and bake for another 10-20 minutes depending on the size.
21:04 PROFTEROL WITH ICE CREAM
🍫CHOCOLATE SAUCE
- 50 g cocoa powder
- 50 g dark chocolate
- 150 g powdered sugar
250 g water
1 tablespoon espresso coffee
22:10 END OF THE SHOW
🧁TUTORIALS OF THE 12 CREAMS
th-cam.com/play/PLJEMFVy0tsXK2JEX3qCiYGna35d18trXB.html
🍭MERINGUE TUTORIAL
th-cam.com/video/1w2FIvzogtM/w-d-xo.html
🥧PASTRY DOUGH TUTORIAL:
th-cam.com/video/VXqVed5Jqx8/w-d-xo.html
🥐PUFF PASTRY TUTORIAL
th-cam.com/video/vhjIJtDOeDs/w-d-xo.html
🌀PIPING AND DECORATION TECHNIQUES TUTORIAL
th-cam.com/video/vciXuXTNKgs/w-d-xo.html
Music: www.hooksounds.com
@SweetSalgadoEnglish
มุมมอง: 438
วีดีโอ
TRUFFLES WITH RUM, NUTELLA, COCONUT, PISTACHIO, CARAMEL, PEANUTS AND THE BRIGADEIROS
มุมมอง 359ปีที่แล้ว
#chocolate truffles #nutellatruffles #rumtruffles #pistachiotruffles #carameltruffles #coconutruffltes #Brigadeiro #peanuttruffles 👉🏼TRUFFLES TUTORIAL IN SPANISH th-cam.com/video/y_WLeSnap4U/w-d-xo.html 👉🏼 TRUFFLES TUTORIAL IN PORTUGUESE th-cam.com/video/ZkEVRLGzaNc/w-d-xo.html Tools: Trays Parchment paper Kitchen gloves Small ice cream scoop Sticks Candy cups 0:00 INTRODUCTION AND A LITLE HIST...
THE ULTIMATE TUTORIAL ABOUT BISCOTTI - WITH 6 EASY TO MAKE COMBINATIONS - FULL OF AROMAS AND FLAVORS
มุมมอง 340ปีที่แล้ว
#biscotti #cantucci #cantuccini #biscottialmonds #biscottihazelnut #biscottichocolate 📝Materials: Trays Parchment paper Serrated bread knife Coverture chocolate dark and white. Brush VIDEO EN ESPAÑOL th-cam.com/video/E_FjAhNk_aQ/w-d-xo.html VIDEO EM PORTUGUÊS th-cam.com/video/iGrV-lf_hCk/w-d-xo.html 👉🏼HOW TO MAKE THE PAPER CONE th-cam.com/users/shortswPeuyq_c4rs?feature=share (About 30-40 units...
BROWNIE: BEST TECHNIQUE * BASED ON THE ORIGINAL RECIPE FROM PALMER HOTEL * IDEAS * CAKE * CUPCAKE
มุมมอง 716ปีที่แล้ว
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EVEN MORE DELICIOUS. EVEN MORE ADDICTIVE. THIS IS THE SECOND PART OF THIS FABULOUS SERIES.
มุมมอง 344ปีที่แล้ว
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DELICIOUS AND ADDICTIVE. LEARN HOW TO MAKE THESE AMAZING AND CLASSIC BUTTER COOKIES.
มุมมอง 475ปีที่แล้ว
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THE 12 CREAMS - PART 3 - TIPS, MISTAKES AND SOLUTIONS. SPECIAL EDITION.
มุมมอง 253ปีที่แล้ว
THE 12 CREAMS - PART 3 - TIPS, MISTAKES AND SOLUTIONS. SPECIAL EDITION.
ST JAMES CAKE: Delicious almond cake. A classic from Galicia, Spain. (TARTA DE SANTIAGO)
มุมมอง 146ปีที่แล้ว
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CLASSIC PUFF PASTRY AND INVERSE PUFF PASTRY. NAPOLEON OR MILLEFEUILLE AND PALMIERS.
มุมมอง 245ปีที่แล้ว
CLASSIC PUFF PASTRY AND INVERSE PUFF PASTRY. NAPOLEON OR MILLEFEUILLE AND PALMIERS.
PASTRY: SHORTCRUST, RICH SHORTCRUST, FRENCH SWEET CRUST, SABLE BRETON, QUICHE LORRAINE, LEMON PIE
มุมมอง 349ปีที่แล้ว
PASTRY: SHORTCRUST, RICH SHORTCRUST, FRENCH SWEET CRUST, SABLE BRETON, QUICHE LORRAINE, LEMON PIE
CREAMS 2. Almond Cream, Frangipane, Creme Anglaise, Bavaroise, Cremeux, Buttercream,. Ganache.
มุมมอง 248ปีที่แล้ว
CREAMS 2. Almond Cream, Frangipane, Creme Anglaise, Bavaroise, Cremeux, Buttercream,. Ganache.
CREAMS 1: Custard (Pastry Cream), Whipped Cream (Chantilly), Diplomat, Chiboust, Mousseline.
มุมมอง 434ปีที่แล้ว
CREAMS 1: Custard (Pastry Cream), Whipped Cream (Chantilly), Diplomat, Chiboust, Mousseline.
SACHER TORTE - ORIGINAL RECIPE FROM THE SACHER HOTEL - BEST TUTORIAL
มุมมอง 5Kปีที่แล้ว
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มุมมอง 392ปีที่แล้ว
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LEARN HOW TO USE THE PASTRY BAG - BEST TUTORIAL
มุมมอง 474ปีที่แล้ว
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มุมมอง 115ปีที่แล้ว
FLAN PARISIAN: THE CLASSIC OF FRANCE. 2 DELICIOUS AND WELL EXPLAINED RECIPES VANILLA AND CHOCOLATE.
4/4 APPLE CAKE: Delicious and easy to make apple and cinnamon cake.
มุมมอง 172ปีที่แล้ว
4/4 APPLE CAKE: Delicious and easy to make apple and cinnamon cake.
RASPBERRY LEMON: Full of color and flavor. With mascarpone chantilly. Also in cupcake version
มุมมอง 128ปีที่แล้ว
RASPBERRY LEMON: Full of color and flavor. With mascarpone chantilly. Also in cupcake version
CHOCOLATE SOUFFLÉ: Best recipe and best technique. Original recipe from the Chef Claire Heitzler.
มุมมอง 234ปีที่แล้ว
CHOCOLATE SOUFFLÉ: Best recipe and best technique. Original recipe from the Chef Claire Heitzler.
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มุมมอง 4.5Kปีที่แล้ว
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มุมมอง 59ปีที่แล้ว
IIDEAS FOR CHRISTMAS: 🎄BLACK FOREST XMAS TREEE - 💫PAVLOVA WREATH - 🌟CHRISTMAS STAR COOKIES
BUCHE DE NOËL: CHOCOLATE AND HAZELNUT. VERY DELICIOUS. FULL OF FLAVOR.
มุมมอง 122ปีที่แล้ว
BUCHE DE NOËL: CHOCOLATE AND HAZELNUT. VERY DELICIOUS. FULL OF FLAVOR.
RUSTIC GALETTE WITH SHORTCRUST PASTRY AND CINNAMON
มุมมอง 89ปีที่แล้ว
RUSTIC GALETTE WITH SHORTCRUST PASTRY AND CINNAMON
UNIQUE RECIPE. CRUNCHY AND VERY CREAMY. BERRIES. MASCARPONE CREAM. PASSION FRUIT SYRUP.
มุมมอง 177ปีที่แล้ว
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FRAISIER: A NEW VERSION. WITH TIPS AND TECHNIQUES.
มุมมอง 54ปีที่แล้ว
FRAISIER: A NEW VERSION. WITH TIPS AND TECHNIQUES.
RICH AND DELICIOUS. WITH AN AMAZING AND VERY EASY TO MAKE CHOCOLATE GLAZE
มุมมอง 114ปีที่แล้ว
RICH AND DELICIOUS. WITH AN AMAZING AND VERY EASY TO MAKE CHOCOLATE GLAZE
DELICIOUS!!!! AND MADE WITH MELTED CHOCOLATE
มุมมอง 67ปีที่แล้ว
DELICIOUS!!!! AND MADE WITH MELTED CHOCOLATE
You are a Great teacher Sir ✋🏻 I salute you .
Thank you very much!!! If you have questions please let me know! A big greeting for you!!!
Great to see a new video from you Carlos. I really enjoyed the different variations you offered. ❤
@ thank you very much! I’m glad you watched the tutorial!
@@sweetsalgadoenglish Thank you soo much Carlos. Yes sure will do 😊But You have explained everything in detail , perfectly 👌 Appreciate....
Thank you soo much Carlo. Love from Srilanka. . I'm in love with your recipes. ❤may God bless you
@@cathouze4809 thank you so much! I’ll be back very soon with more content!!!
@sweetsalgadoenglish That's Great 👍🏻
Hi , i have just seen the recipes for the Biscotti . Absolutly amazing and you make the proccess look so easy as well. What i realy like is all the tips like freezing the Biscotti dough in order to use it again in the future . Good idea . Many many thanks . 🙏😇🇮🇱🇬🇷🇨🇾😊
@@christos6651 thank you very much! It’s not that complicated to make them. They just need to be portioned carefully. That’s why a good serrated knife is the best tool for doing it.
Orange cake , wow i really like orange 🍊 in my cake . I definatly will give this a try out . Many thanks 😊👌👍
This is another recipe that I just adore! Hope you try it soon!
Hi i just think this chocolate cake is fabulous. It seems so easy to make and it looks so scrumptious as well. Many thanks . I hope you will begin to make more wanderfull patisserie recipes for us ti make .😊
Thank you very much for all the support!
I really appreciate this recipe for your marbcake . I think that you make these recipes look really easy and accesable . Thank you 😊
This recipe is very good. I highly recommend making it!
Cant wait to make this , your vertion of Le Frazier. 👌👍😊
@@christos6651 hope you like it! I was about to send you the links of the videos you asked in English. But I think you found this channel. The same videos are here but in English
Hi , this pablova looks just really good and you maje it look easy to make as well . Exellent . 😊
Another one that is quite easy to make!
Thid cake looks absolutly amazing and not to hard to achieve.😊
That’s right! It’s quite easy to make!!
This is absolutly fantastic truly . Wow 😊
Thank you!!!
Absolutly amazing quality that to do .😊
@@christos6651 thank you very much!
Hi , when will you be coming to give us more absolutly amazing proffecional patisserie recipes again ??????? Its been over a year now 😊
@@christos6651 I’ve been in recovery after a surgery. I had an accident at the beginning of the year and my triceps tendon got broken. So this year has been a little challenging for me. Right now I’m producing new content. I hope next month you’ll see new video!
Thank you for getting back to me and explaining what has happend to you. I think that what you produce is absolutely exquisite patisserie and I am so thank ful for your vast knowledge on the subject and also the recipes and very clear instructions , methods and techniques. My self and my wife are Christians and we will pray for your speedy ,total recovery . Amen . God richly bless you . 😇🙏
@@christos6651 Amen! Thank you very much !!!
Oh my goodness! I spent the whole morning just looking at this video. I kept on stopping and taking notes all the informations. This video is already a course on its own.I have learned from you than the course I have taken. You made me feel more confident now. Thank you very much again for sharing Maestro🙏🙏🙏
@@norberyamson1005 thank you for your message! I’m glad you found this content useful. I’m always here available to answer any questions!
Like your cookies so much 👍👏👏👏 Thank you Chef 🙏🌷
@@nadakodsia2635 thank you very much! If you have any question please let me know!
Your recipe is so Cristal clear, Thank you so much again for your generosity 🌸💫💫💫💫💫
@@nadakodsia2635 thank you! Anytime you have any question, please let me know. I’m here to help.
Bless you Chef, I really appreciate your kindness & humility 🙏 Wish you more success & happiness in your lifetime 💫💫💫💫💫
@@nadakodsia2635 once again, thank you very much for your words!
Simple easy & delecious & looking amazing Chef, Already subscribed ✅👍 I will definitely try those awesome Biscotti 💝
Thank you very much! I hope you like them! if you have any questions. please let me know.
Thank you so much for your time & reply, everything is Cristal clear, wish you all the best Chef 🌷🌷
Chocolate brand?
@@sofiamarieasilo9765 Valhrona or callebaut. You could find them on Amazon.
What could I brush with except egg whites to join the strips?
You could use water instead. I use the egg whites because they are the leftovers from the eggs used in the recipe.
Happy Easter!!!🌟🐰🥚🧺
People who are watching this during Easter 👇
Perfect for Easter. Thanks for sharing Carlos
Thank you!
Vc me deixa vontade ❤❤❤😋😋😋
Muito obrigado!
Great recipe Carlos, I loved how the decorations came out on top especially the individual serve cupcakes. Remember no snacking on the Cadbury eggs!! I aldo loved the editing you did to make this video come together. ❤❤❤ Thank you for sharing today.
🐣🐣🐣🤗🤗🤗🤗 Thank you very muxh!!!
😋😋😋😋😋😋
Que rico
❤❤❤
While I was about to sign up for an online pastry class, your video is popping up and blowing my mind 🤩 especially the one to revive the mistake from making all sorts of cream, I am truly grateful, your video is so much inspiring❤️
Thank you very much very much! That the idea about these tutorials… to avoid spend lots of money in online lessons.
I just made it! Your video is very helpful! I had some issues with the glaze because the chocolate would not melt in the sugar syrup 😅 but even though it doesn’t look smooth, it turned out perfect! Thank you!
Thank you very much for the feedback back. The glaze is actually the hardest part of this cake. It can’t be that hot and it has to be poured very quick all over the cake. You will see that the cake will get better every time you make it again.
Wow!!
Wtf is that accent? Can’t stand it.
🙋🇬🇷🥂🎼💕💕🕊️
❤️❤️❤️❤️❤️❤️
Hi Carlos, the coconut, pistachio and carmel truffle sound incredible. I would like to try a raspberry or cherry truffle. Have you crafted fruit truffles before? Thanks for sharing this longer format video it was great to watch and very informative. ❤
Yes, it’s quite easy to make with fruit. You just need to have the purée with any seed. And you can use the entire fruit instead of heavy cream.
I shall make them for Christmas table! Thank you!😉
Those are perfect for Xmas!!!
For those who do not have a thermometer, please take into account the following indication: The ganache should be at a temperature that is a little warmer to our touch. Not hot. If the butter is placed on heat, then they risk cutting the ganache. But remember: A thermometer is a good investment.
Those look really good
Thank you very much!
MUSHROOMSSSSSSSSSSSSSSSSSSSSS
Aaah the mushroom aesthetic is amazing!
Thank you!!!
These are so awesome!! ❤
🍄🍄🍄🍄❤️❤️❤️❤️
شكرا شيف على وصفاتك اللذيذة اتمنى في يوم ما اتذوق وصفاتك بيديك ❤❤❤❤🎉🎉🎉🎉🎉
Thank you very much!!!!
Recipe 👉🏼 th-cam.com/video/9jsXTZmfKvs/w-d-xo.html
❤
I could not open the link😢
@@Malinda75 let’s see now! th-cam.com/video/9jsXTZmfKvs/w-d-xo.htmlsi=M8-B-gazBo8vSlOw
Nope. 😊Couldn't open the link
Link now has been added to the video. You could see the title of the tutorial at the bottom. Tap it to go to the video.
Is that banana bread?
No, it’s a sable dough
So beautiful ❤
Thank you! ❤️
th-cam.com/video/9jsXTZmfKvs/w-d-xo.html
Very cool, I didn't realize it was parchment paper. I use that when roasting veggies in the oven. Thanks for the tutorial. ❤
Yes. For this type of decorations it’s better making a cone with parchments paper. You can work better than a small pastry bag.
HOW ARE YOU SOGOOD
Thank you!
i would never be able to keep my hands still
You can stop letter but letter. The secret is to find the way that is easy for you.