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David Vidal
เข้าร่วมเมื่อ 27 ก.ย. 2015
Maltese chef working with pastry in Sweden
Raspberry, Lemon and Orelys
Orelys Cremeaux
2 egg yolk
1tbsp sugar
125ml milk
125ml cream
145g valrhona Orelys chocolate
1 gelatine
In a pot heat up the milk, cream and sugar until the sugar has dissolved. Pour over the egg yolks. Heat up to 82 degrees. Take off the stove and add the gelatine. Emulsify in the chocolate using a hand blender and mix in to a smooth cream.
Raspberry Panna Cotta
300ml Cream
200ml Raspberry puree
1 Vanilla pod
2 Gelatine leaves
30g Sugar
Place gelatin in cold water. In a pot heat up sugar, cream and vanilla pod. Leave for 30 mins to let vanilla infuse. Bring back up to the boil and add the gelatin, take off heat and add the raspberry puree. Put in moulds and freeze.
2 egg yolk
1tbsp sugar
125ml milk
125ml cream
145g valrhona Orelys chocolate
1 gelatine
In a pot heat up the milk, cream and sugar until the sugar has dissolved. Pour over the egg yolks. Heat up to 82 degrees. Take off the stove and add the gelatine. Emulsify in the chocolate using a hand blender and mix in to a smooth cream.
Raspberry Panna Cotta
300ml Cream
200ml Raspberry puree
1 Vanilla pod
2 Gelatine leaves
30g Sugar
Place gelatin in cold water. In a pot heat up sugar, cream and vanilla pod. Leave for 30 mins to let vanilla infuse. Bring back up to the boil and add the gelatin, take off heat and add the raspberry puree. Put in moulds and freeze.
มุมมอง: 2 643
วีดีโอ
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Step by step video on how to make this Blueberry and Dulcey petit gateaux
Silikomart/ Hangar 78 - 2018
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Video from my last course at Silikomart taken by Wannaboo videos
Please More, you food is so inspirational, thanks for sharing your art :)
Wow so happy to see you posting on TH-cam!! Thanks for sharing another superb creation :)
My pleasure 😊
Thank you,bravo chef👍👍👍 ❤❤❤❤
Bravo!!
Beautiful ❤
Can anybody tell me what the metal cone shape piece of equipment is please at 10.24?
It’s a sauce dispenser :)
Is he rolling hot candy with a PVC pipe?
Es una obra de arte! Felicitaciones 👏🏻
Sir is there any replacement of egg
no
Nice chef.... always best inspiration
Waiting for new video👀🤔
The best chef
Is this silver gelatin
Yes
Thank you David have a happy new year!!
Video stupendo e suggestivo, grazie!
I want to join in your class.
Chef par excellence
love the recipe! will you please post the recipe and technique for white chocolate ganache from this dessert as well? and please post more videos.
nah
Can you share the recipe for the base? Is it a short dough?
thanks,it is great
How many gms of gelatine please tell
Where can we get these moulds from any name to these
@@sonasood3668 all 3 moulds he use, are Silikomart: A) sf027 Petits-Fours, B) Plisse 7 and C) Samourai 110, all availables at Silikomart Professional site.
How is this channel not far bigger? Love this!
fr fr
Chef I don't have gelatin sheet.so how much quantity of powder gelatin should I use
200 kg
You are the best man!
and u aint
Could you make more videos on plated desserts so will get know different plating ideas. Thank you 😄
Hi chef! When decorating these, you mention (at 5:20 in the video) that you are putting caramelized white chocolate. But usually caramelized white chocolate has a darker tan color, doesn't it? This looks more like a crumble? What exactly is in that component?
ahhh... I see... maybe you just mix powdered sugar with the white chocolate and heat it until a crumble happens (because of the corn starch?) Thanks!
Very nice chef
So glad u have opened this channel
👏👏👏👏
Thank you, chef!! Love your work and iconic design! Can't wait to take one of your classes.
👏👏👏👏😍
Vidal you are a confectionery wizard !!
Vidal você é o melhor de todos !!!
Wow😍😍😍
Bra video!