쉐프님 프랑스 파리 르꼬르동블루와 한국 르꼬르동블루 오픈 멤버로 20년 넘게 오랜시간 많은 학생들을 가르치셨어요. 엄하게 혼내시기도 하지만 한국 아버지처럼 푸근하신 드기녜 셰프님 이세요.^^ 가족이 디저트샵을 해서 어릴때부터 평생을 이 일을 하셔서 정말 대단한테 장인이시고 맛과 디자인 스킬또한 쉐프님 최고에요.^^
@@иринасмелых-ы7к , в машинки все загружается руками. А переложить с противня на противень??, то чем обливают кто то руками налил в ковш из большого котла. Сплошная ручная работа, только замес крема и теста миксером,
@@иринасмелых-ы7к , только взбивание и смешивание происходит с помощью техники. А-а, и еще снятие цедры лайма полуавтоматизировано )) Скорее всего вам не доводилось что-то подобное создавать. Попробуйте, очень интересный процесс, хотя кропотливый и долгий.
They are very beautiful, and I would love to try one, but they're not eclairs because eclairs are choux pastry filled with cream.. Congratulations on such lovely creations, excellent cleanliness, and the sense of reverence you seem to have during your various processes. Thank you for sharing with us.
so beautiful!!!!!!!! it's so relaxing to watch - the kitchen is quiet and everything looks so clean. but i had to wonder how it gets to be a street food - looks like all the precision would totally be a mess by the time it ever made it to a customer. gosh i could never work there, i'd be snarfing up all the scraps!!
Смотрела и с благодарностью вспоминала Вас, Виктория! Бесконечно благодарю за опыт и знания, которыми Вы делитесь щедро, с любовью к людям и к делу, которому служите! Обнимаю, помню, люблю!
Man that looks complicated and time consuming. You know these are made with pride and joy. But i wonder if it breaks their 💜 to see someone not appreciate the masterpiece they are putting in their mouths. God Bless
If I could, I would hop on a plane and visit Korea JUST to visit Sucre! So much time and effort put into these beautiful mouthwatering creations! Thank you for sharing!
And it is not Korean food but French Patisserie at it's best but made in Korea. And their process is exactly right. made as it should be by a trained chef.
I’ve watched a lot of your videos and other similar ones of Korean food makers. The things which impress me are everything is made with fresh ingredients of “ real “ food and flavours, there’s no essence or extract or artificial flavours or colours. There’s no preservatives everything seems freshly made each day and no artificial flavour enhancing. Everything is handmade, even the mass produced factories the food is still predominantly handmade. I think it definitely makes your food taste much better because you taste the care and love of the bakers.
This piece of art is incredible. I think all bakeries and sweet shops should have videos like these showing how they make them. I would for sure think about paying even more for them, for the excellency, effort and care this chef put in his creations. Just amazing! Thanks for sharing
О том, что вкусно и говорить нечего. Но как у них все чисто в цехе, как ловко у них все получается. Смотреть, одно блаженство. Восхищаюсь, вами, ребята.
So much work, so many steps, so beautifully put together... I can only say : I am amazed with the outcome... Would definitely love to try it !!!! Bravo to the Chef and his helpers !!! This is not street food, this is 5 stars bakery !!
I'm overwhelmed at the work of art you all have produced. I noticed that there is no chit chat or noisy music in the background. Everyone in intent on his or her job, paying minute attention to every detail. I couldn't help but think that if I had known all the work that goes into making such beautiful edible artwork, I would never think twice about the price again. Thank you so much for this wonderful video.
Exactly my thoughts. Guess they thought the shape was like an eclair but I don’t think it really works here. Also an ACTUAL mojito eclair would be excellent!!
Actually, pastry chefs in France have been keen to revisite the éclair recipe for a long time and they sometimes don't even look like the traditional éclairs anymore. Just look up "Fauchon 2015 éclairs" (a very luxury pastry shop in Paris) that were made for special events, and you'll see what I mean. Moreover, they explain at the beginning that they are made by a French chef , so I'm pretty sure he knows how to make éclairs and just revisited the recipe like we French sometimes like to do 😊😉
Спасибо Вам за ваш канал. Благодаря Вам, я тоже создал канал и начал снимать. Спасибо большое, успехов, здоровье вам и вашим близким и всем тем, кто читает этот комментарии!!
I can't imagine anyone anywhere would believe the many steps required to make such a marvelous dessert item. Thank you for recording, editing and presenting this wonderful video of super artisans at work. Beautiful in all respects. Many thanks from N Idaho, USA.
السلام عليكم ورحمة الله وبركاته أختي الكريمة ربنا يكملك بعقلك ويبارك. لك. في أهلك ويثيبك على مجهودك ويكتب أجرك ونحن وإياكم وكل مسلم امين يارب العالمين استودعكم ونفسي والمسلمين الله الذي لا تضيع ودائعه
Estos eclairs son totalmente diferentes a los que conozco; toda una delicia de alta pastelería francesa en una hermosa presentación y delicadeza totalmente fascinante. Gracias, YUMMY YAMMY.
I swear I have gained a stone simply from watching all these decadent bakery videos!! Such care in creating any food is so rare in today's instant meal culture!
17:47 Chef deguignet ! The legend . This beautiful cake shop called " Rêve Sucré" in Daegu . The Chef is very well known , and he used to teach in Le Cordon Bleu Paris ☺
c'est plus de la pâtisserie, la ça a atteint le stade de la chimie, vous avez un savoir faire et un niveau de précision exceptionnel, magnifique! un grand merci pour ce partage 👍👍
They don't share any recipe, there are no quantities and you can't figure out what all the ingredients are. I might have tried it if there was a recipe (I have some experience in making such, it doesn't scare me)
Bonjour et merci pour cette chaîne que je découvre. Superbe like en cette soirée et cette découverte. Un énorme bravo et mes félicitations pour le partage. Sincèrement Aimé
This is one of the most amazing pieces of art I've ever witnessed and the amount of work and love and admiration of being a dessert artist is incredible. The amount of work and love and attention it takes to make this one little this amazing dessert I've been in restaurants my entire life in the United States and I've never seen such amazing beautiful desserts made with such etiquette thank you for this video.
For the record, and this is just my estimate, it looks like the components are... chiffon sponge (beat egg whites with sugar till foamy, add cream of tartar and beat till soft peak; beat egg yolks with remaining sugar till fluffy, add sifted cake flour, milk, and a pinch of salt; combine the two; bake at 325Fish till it springs back when pushed; leave in container and cool -- or similar process)... followed by... Berry mint pate (you can just puree berries and strain them into a pot with a large quantity of sugar and lime juice and a little lime zest and whisk away while heating. Remember to add pectin so it gels like a jam). Pour that onto your cooled chiffon cake, leave it to chill in fridge. When chilled, cut into strips, and then... Shortbread cookie base (cream together sugar and butter, add flour, salt, leavening agent, and it looks like they add egg yolk to theirs. This is so much butter! Chill it and roll out after it's cold to 1/8th inch thick (optionally prick) and bake at 300F ish until golden brown) and theeeen... Mojito mousse (This is the most complicated part. Make a lime syrup by combining sugar and water and then adding lime juice while it's heating and heat till combined -- do not heat to a boil! Whisk eggs till homogenous and add the warm not hot lime syrup slowly to the eggs while constantly whisking to make a lime curd, strain this curd. Prepare gelatin -- they use sheet gelatin but you can use powdered too and make sure it's lukewarm and liquid before using but not solid or gelled. Make a vanilla bean infused heavy cream, whip till foamy/heavyish and stream in the gelatin you prepared while it's whipping, then keep whipping that to medium peak. Whisk egg whites until medium to stiff peak. Assemble: fold the lime curd into the whipped vanilla heavy cream stabilized with gelatin BEFORE the heavy cream sets solid and AFTER the lime curd is room temperature, then fold the resulting mixture into the egg whites. Lime nache (heat cream till simmering, add sugar and flavoring while whisking constantly; pour over white chocolate and whisk till melted together and emulsified. Add food coloring, then add lime zest. Stir till it's cool enough to form ribbons.) And then... Assembly -- work fast! (Pipe the Mojito mousse into molds 1/2 way up, press the cut chiffon+pate into the molds until the molds are filled but don't push them all the way to the bottom. Do this before the mousse sets from the gelatin! Chill this (imo preferrably in the freezer so it chills hard but that might make transfer more difficult.) Once chilled, bring them out, put them on a rack, coat them in gnache and leave them till they're a little set. Use a spatula and a toothpick to transfer them to the cookie bases. Pipe cream (I might make another set of vanilla cream for this or make an entirely diff cream) in a ribbon pattern over the top to cover the hole made by the transfer; decorate otherwise with w/e you like.) Serve at room temperature because that's when the inside fruit pate will cut through as easily as the mousse.
good day, very good shot of making a dessert, it seems so good to me that I would like to try to make a dessert at home myself, could I get a recipe in any way? thank you very much.
And here ignorant me was, thinking an eclair was those sweet long buns with chocolate and cream i used to buy at my school cafeteria. These are works of art. Stunning.
진심 멋지다!
너무 정성이고 고와서 못 먹을듯!
완전 깨끗한 주방!
만점!
먹어보신 분 부럽네요 이렇게 공정이 많이 들어가는 디저트는 처음 봅니다 진짜 먹어보고싶네요~ ♡♡
여기 진짜진짜맛있어요
8-9천원이지만 아깝지 않아요
쉐프님 프랑스 파리 르꼬르동블루와 한국 르꼬르동블루 오픈 멤버로 20년 넘게 오랜시간 많은 학생들을 가르치셨어요. 엄하게 혼내시기도 하지만 한국 아버지처럼 푸근하신 드기녜 셰프님 이세요.^^ 가족이 디저트샵을 해서 어릴때부터 평생을 이 일을 하셔서 정말 대단한테 장인이시고
맛과 디자인 스킬또한 쉐프님 최고에요.^^
Волшебство какое-то,не оторвать взгляд!А сколько труда!Прекрасное творение!
А где эклеры?
Только кондитер понимает какой это нелегкий труд! За красотой и вкусом стоит труд! Спасибо! С ув. Ольга
l
какой нелёгкий труд?)всё делается машинками)
@@иринасмелых-ы7к , в машинки все загружается руками. А переложить с противня на противень??, то чем обливают кто то руками налил в ковш из большого котла. Сплошная ручная работа, только замес крема и теста миксером,
@@vladimirnazarov9718 🙄🤣🤣🤣
@@иринасмелых-ы7к , только взбивание и смешивание происходит с помощью техники. А-а, и еще снятие цедры лайма полуавтоматизировано )) Скорее всего вам не доводилось что-то подобное создавать. Попробуйте, очень интересный процесс, хотя кропотливый и долгий.
They are very beautiful, and I would love to try one, but they're not eclairs because eclairs are choux pastry filled with cream.. Congratulations on such lovely creations, excellent cleanliness, and the sense of reverence you seem to have during your various processes. Thank you for sharing with us.
Completely agree!
The name of this dissert is entremet ;)
Exactly, I cannot see these as eclairs
저거하나
만들라고
일케나 긴 여러단계씩을
지나
너무 정성극찬 디저트네요.
예술품만들듯이.
so beautiful!!!!!!!! it's so relaxing to watch - the kitchen is quiet and everything looks so clean. but i had to wonder how it gets to be a street food - looks like all the precision would totally be a mess by the time it ever made it to a customer. gosh i could never work there, i'd be snarfing up all the scraps!!
와 진짜 힐링되는 영상이에요 정말 ㅎㅎ멍 때리고 계속 보게 되네용
Сколько труда, продуктов, времени!!!! Теперь понятно выражение - когда цена соответствует КАЧЕСТВУ!!!! А инструмент какой!!!!
Anggrekbulan
역시 최고십니다.
귀한 케이크 먹을 수 있어 행복합니다
Смотрела и с благодарностью вспоминала Вас, Виктория!
Бесконечно благодарю за опыт и знания, которыми Вы делитесь щедро, с любовью к людям и к делу, которому служите!
Обнимаю, помню, люблю!
あにょはせよー！がめちゃくちゃかわいい…韓国また行きたい🥺
이집 정말 맛있어요
개당 8천원인데 눈으로 호강하고
입으로 즐기는 곳입니다
생각보다 케익이 작지만 커피랑 궁합도 찰떡입니다
케익싫어하는 경상도 40대 아재도 간혹 갑니다 대구 중구에 있어요
이런 영상 볼 때마다 서울이고 우리집에서 왕왕 먼데였는데 대구에 이렇게 예쁘고 맛있는 곳들 많이 있었다니..😭😭 앞으로도 좋은 영상 많이 올려주세요
בבקשה לתרגם לעברית
저희 집앞 가게여서 영상보고 방금 다녀왔어요ㅎㅎ 직원분께 유튜브 보고 왔다하니 반겨주셨고ㅎ 집 와서 먹고있는데 어우 진짜 맛있어요 다들 꼭 가보세요!
그리고 유자타르트 진짜진짜 맛있어요ㅠㅠ 꼭드셔보세요 진짜꼭
Man that looks complicated and time consuming. You know these are made with pride and joy. But i wonder if it breaks their 💜 to see someone not appreciate the masterpiece they are putting in their mouths. God Bless
If I could, I would hop on a plane and visit Korea JUST to visit Sucre! So much time and effort put into these beautiful mouthwatering creations! Thank you for sharing!
Sert agsgf 4ueirb 5 jdjdj djeuwo 🥰
Looks fantastic I love Korean street food I lived in Korea for two years
this is not a street food...
And it is not Korean food but French Patisserie at it's best but made in Korea. And their process is exactly right. made as it should be by a trained chef.
Как же я люблю такие видио. Эстетическое удовольствие их смотреть😍😍😍 Благодарю тех, кто этот канал делает😍
Я так внимательно смотрела, будто с ними там была. Вы правы, смотреть такие видео - просто огромное удовольствие
Да,классное видео, а люди диз лайк ставят 🙂
매장에 다른 디저트 만들기도 찍어주세요
완전 예술이라 너무 좋을거같아요!!
I’ve watched a lot of your videos and other similar ones of Korean food makers. The things which impress me are everything is made with fresh ingredients of “ real “ food and flavours, there’s no essence or extract or artificial flavours or colours. There’s no preservatives everything seems freshly made each day and no artificial flavour enhancing. Everything is handmade, even the mass produced factories the food is still predominantly handmade. I think it definitely makes your food taste much better because you taste the care and love of the bakers.
Это наслаждение для глаз! А съесть...восторг!!!
This piece of art is incredible. I think all bakeries and sweet shops should have videos like these showing how they make them. I would for sure think about paying even more for them, for the excellency, effort and care this chef put in his creations. Just amazing! Thanks for sharing
여기 디저트 진짜 맛있어요 내 최애 디저트집👍👍
여기 어디에요?
Amazing! I would gladly pay $7.20 to try one of these. Your artwork and methodology is flawless.
와..진짜 퀄리티 예술!
와 저 프랑스 할부지 진짜 장인이시다,, 보통 맛있는 걸보면 먹고 싶은 생각이 젤 큰데 이 영상은 보는 자체로도 먹고 싶은걸 잊을만큼이에여 엄청난 정성과 작품이네여 대구 가고 싶어여
Tenes razón
This is a beautiful piece of baker's confectionery. The care and precision taken to create the final masterpiece. Another reason to visit Korea. 브라보!
Korea is amazing. Clean, great food, great coffee shops.
Was there many times as a Marine.
Beautiful people and culture.
넘 예쁘네요~
Браво мастерам!!!Я представляю какой аромат стоит !!!Супер!!!👏👏👏👏👍👍👍👍🍰🍰🍰🍮🍮
Все чисто, аккуратно, слаженно работают, смотреть одно удовольствие. Не сомневаюсь, что и очень вкусно.
Одно удовольствие смотреть как готовят вкусную еду класс
노력이랑 퀄쩐다. 한번 먹어보고싶다
Какая идеальная чистота, совершенство! Медитация👍🏻
Thank you for not adding distrubing music. I loved this!!
Фантастика💐👏👏👏👏👏👏ни одного лишнего движения, максимально эффективно: и продуктивность , и качество при этом на высоте🙌
わあ、めちくゃおいしそう 工程、映像に思わず釘付けになりました。見ていて、飽きないなあ🙌🙌😁😁👏👏
О том, что вкусно и говорить нечего. Но как у них все чисто в цехе, как ловко у них все получается. Смотреть, одно блаженство. Восхищаюсь, вами, ребята.
오 대구 약령시에 있구나 꼭 가봐야지
So much work, so many steps, so beautifully put together... I can only say : I am amazed with the outcome... Would definitely love to try it !!!! Bravo to the Chef and his helpers !!! This is not street food, this is 5 stars bakery !!
💓🖤🖤🖤🖤🖤🖤💓🖤💛🖤💭🖤💓💓
🖤🖤🖤🖤💓🤍🤍🤍🤍💌💛💛💌
🖤💓💓🖤🖤🖤🖤🖤💌💛💛💌💌💞💞🤍🤍🤍🤍🤍🤍🤍
🖤🖤🖤🖤🖤🖤💓🖤🖤
I'm overwhelmed at the work of art you all have produced. I noticed that there is no chit chat or noisy music in the background. Everyone in intent on his or her job, paying minute attention to every detail. I couldn't help but think that if I had known all the work that goes into making such beautiful edible artwork, I would never think twice about the price again. Thank you so much for this wonderful video.
These are not true eclairs however they look like delicious little mojito cakes and I would love to taste one.👍
I was questioning my knowledge of pastry cause I know eclaires from choux pastry, but these look truly amazing
Yeah I was thinking the same haha. This doesn't really resemble an eclair at all, but they do look great!
Exactly my thoughts. Guess they thought the shape was like an eclair but I don’t think it really works here. Also an ACTUAL mojito eclair would be excellent!!
You are correct sir
Actually, pastry chefs in France have been keen to revisite the éclair recipe for a long time and they sometimes don't even look like the traditional éclairs anymore.
Just look up "Fauchon 2015 éclairs" (a very luxury pastry shop in Paris) that were made for special events, and you'll see what I mean.
Moreover, they explain at the beginning that they are made by a French chef , so I'm pretty sure he knows how to make éclairs and just revisited the recipe like we French sometimes like to do 😊😉
WOW. This is not street food. They look perfect!
This is not just food, it is a perfected art.
Yes
I agree.
@T T well as you can see its more than decorations because you can what goes inside and it's going to taste good!!
اللَّهُمَّ صَلِّ عَلَى مُحَمَّدٍ وَعَلَى آلِ مُحَمَّدٍ كَمَا صَلَّيْتَ عَلَى آلِ إِبْرَاهِيمَ إِنَّكَ حَمِيدٌ مَجِيدٌ، اللَّهُمَّ بَارِكْ عَلَى مُحَمَّدٍ وَعَلَى آلِ مُحَمَّدٍ كَمَا بَارَكْتَ عَلَى آلِ إِبْرَاهِيمَ، إِنَّكَ حَمِيدٌ مَجِيدٌ».
Acho incrível como eles trabalham,sempre com muita disciplina e dedicação, muito inspirador e demais!
Terapi gibi ama bağımlılıkta yapıyor çok tuhaf sürekli izliyorum umarım benden başka Siirt’li yoktur sayfanızda 🙈
Какой труд кропотливый, такие молодцы
정말 fresh 한 재료들과 사용하는 기구들도 인상적이고요 공정하나하나에 정성과 프로의 솜씨가 제대로 느껴집니다.
대구를 방문하면 꼭 들릴게요. 최고이고 마스터피스 입니다!
Какой трудоёмкий процесс. Смотрела, с удовольствием. Браво, мастерам!
Спасибо Вам за ваш канал. Благодаря Вам, я тоже создал канал и начал снимать. Спасибо большое, успехов, здоровье вам и вашим близким и всем тем, кто читает этот комментарии!!
Так дружно работают в тишине. А у нас посмотрите передачи одни скандалы и оры. Вот что такое воспитание и честность.
Передачи делают для скандалов, так просмотров больше. На самом деле все наоборот - тихо и спокойно. Как везде.
Видно вы Лидия работали где шум и ор!!а у нас на Севере на вахте очень дружный коллектив и идеальная чистота на пищеблоке!
@@ТамараКрасавина-э4с l
I can't imagine anyone anywhere would believe the many steps required to make such a marvelous dessert item. Thank you for recording, editing and presenting this wonderful video of super artisans at work. Beautiful in all respects. Many thanks from N Idaho, USA.
Сколько работы проделывают они👍
I love this because baking is about patience and u have to love what u are doing
Боже мой, сколько труда вложено в каждое пирожное! Я представляю, как это вкусно!
السلام عليكم ورحمة الله وبركاته أختي الكريمة ربنا يكملك بعقلك ويبارك. لك. في أهلك ويثيبك على مجهودك ويكتب أجرك ونحن وإياكم وكل مسلم امين يارب العالمين استودعكم ونفسي والمسلمين الله الذي لا تضيع ودائعه
Estos eclairs son totalmente diferentes a los que conozco; toda una delicia de alta pastelería francesa en una hermosa presentación y delicadeza totalmente fascinante. Gracias, YUMMY YAMMY.
Brings a whole new level of appreciation... all the painstaking effort, care and patience that goes into each eclair!!!
Not eclairs
вот класс!!! русские субтитры!!!спасибо вам за вкусняшку и суббтитры
I swear I have gained a stone simply from watching all these decadent bakery videos!! Such care in creating any food is so rare in today's instant meal culture!
17:47 Chef deguignet ! The legend . This beautiful cake shop called " Rêve Sucré" in Daegu . The Chef is very well known , and he used to teach in Le Cordon Bleu Paris ☺
I hope he speaks their language to them.
Bonsoir. Je vois que vous êtes bien renseigné 👍 Un grand Chef 🧑🍳 Français en effet . 🎂 🇫🇷🧜🏼♀️
이런건 서울에만 있겠지 싶었는데 대구네!🥰🥰🥰
From Jordan🇯🇴
Iove this channel so much 💕
Hi, I'm from Mexico and I also love this channel
Beautiful ❤️ the amount of ingredients and effort they put to make such a tiny cake is just magnificent 👍🏽
С ума сойти какая красота а вкус наверно нет слов
The elaborate process is of a multilayered French Entremet,rather than a simple choux pastry eclair.Gorgeous results,though!
c'est plus de la pâtisserie, la ça a atteint le stade de la chimie, vous avez un savoir faire et un niveau de précision exceptionnel, magnifique! un grand merci pour ce partage 👍👍
ABSOLUTELY BEAUTIFUL ❤️..VERY EXCELLENT JOB 👍!!!! WHO EVER TAUGHT YOU ALL IS A PRO!!!!
여긴 먼데 이렇게 모든게 다 새것 처럼 깨끗하지?! 와💜💜💜
다른 영상보다 이거보면 마음이 편안해짐 ㅋㅋㅋ 진짜 깔끔함 저긴 진짜 한번 가보고 싶음
You know why they share their secret recipes? Because noone will ever put that much efford in copying it xD
ط !.
m,l ودحض9909999،،ط،
They don't share any recipe, there are no quantities and you can't figure out what all the ingredients are. I might have tried it if there was a recipe (I have some experience in making such, it doesn't scare me)
*no one *effort
I DO😏🙂
Just like you didn't put enough effort to spell things right
완전 예술적작품 아까워서 보기만 할거 같은데 건데 맛보고 싶~~포👍👍👍
Да, работа, конечно, очень щепетильная. Вы большие молодцы!!!
Кропотливая
Bonjour et merci pour cette chaîne que je découvre.
Superbe like en cette soirée et cette découverte.
Un énorme bravo et mes félicitations pour le partage.
Sincèrement Aimé
SE TIVESSE QUE DAR UMA NOTA, DARIA 10000! FIQUEI APAIXONADO PELA COZINHA TAMBÉM!
Je me régale de voir vos vidéos ! Bravo ! Salutations de France !
Yea, now if everyone could pay this much attention to detail with everything, that’d be great! 😂 Looks delicious!
Какие же вы молодцы! Как к вас все слажено и красиво!
I love mojito so much~ Good smell and flavor!! 😋
와...예술이다...맛있겠어요
Quando vejo esses vídeos,sempre vejo os comentários pra saber se tem +Brasileiro aqui que gosta tmb.Amos esse tipo de vídeo.
TEM SIM KKKK
ADORO TBM.
VICIADA EM LER COMENTÁRIOS....É UM CAMINHO SEM VOLTA. KKK.
AMO VER A LIMPEZA DO LUGAR.
Eu aki vendo só outros idiomas afs que chato
I wanna try this kind of eclair someday! Looks yummy!! I loved it...🤤
Looks amazing, but not what I think of as an Eclair. Which is made with Choux pastry.
That was what I was thinking. But I guess the head French chef calls it that bc it looks sort of like an éclair.
Its a classic eclair shaped mousse cake
Delicious!
This is called fashion eclair.
@@aleksa3993 not even close to an eclaire
This is one of the most amazing pieces of art I've ever witnessed and the amount of work and love and admiration of being a dessert artist is incredible. The amount of work and love and attention it takes to make this one little this amazing dessert I've been in restaurants my entire life in the United States and I've never seen such amazing beautiful desserts made with such etiquette thank you for this video.
Wow! That is one very long and complicated process of making food. So many layers of flavor and texture. Amazingly done!
For the record, and this is just my estimate, it looks like the components are...
chiffon sponge (beat egg whites with sugar till foamy, add cream of tartar and beat till soft peak; beat egg yolks with remaining sugar till fluffy, add sifted cake flour, milk, and a pinch of salt; combine the two; bake at 325Fish till it springs back when pushed; leave in container and cool -- or similar process)... followed by...
Berry mint pate (you can just puree berries and strain them into a pot with a large quantity of sugar and lime juice and a little lime zest and whisk away while heating. Remember to add pectin so it gels like a jam). Pour that onto your cooled chiffon cake, leave it to chill in fridge. When chilled, cut into strips, and then...
Shortbread cookie base (cream together sugar and butter, add flour, salt, leavening agent, and it looks like they add egg yolk to theirs. This is so much butter! Chill it and roll out after it's cold to 1/8th inch thick (optionally prick) and bake at 300F ish until golden brown) and theeeen...
Mojito mousse (This is the most complicated part. Make a lime syrup by combining sugar and water and then adding lime juice while it's heating and heat till combined -- do not heat to a boil! Whisk eggs till homogenous and add the warm not hot lime syrup slowly to the eggs while constantly whisking to make a lime curd, strain this curd. Prepare gelatin -- they use sheet gelatin but you can use powdered too and make sure it's lukewarm and liquid before using but not solid or gelled. Make a vanilla bean infused heavy cream, whip till foamy/heavyish and stream in the gelatin you prepared while it's whipping, then keep whipping that to medium peak. Whisk egg whites until medium to stiff peak. Assemble: fold the lime curd into the whipped vanilla heavy cream stabilized with gelatin BEFORE the heavy cream sets solid and AFTER the lime curd is room temperature, then fold the resulting mixture into the egg whites.
Lime nache (heat cream till simmering, add sugar and flavoring while whisking constantly; pour over white chocolate and whisk till melted together and emulsified. Add food coloring, then add lime zest. Stir till it's cool enough to form ribbons.) And then...
Assembly -- work fast! (Pipe the Mojito mousse into molds 1/2 way up, press the cut chiffon+pate into the molds until the molds are filled but don't push them all the way to the bottom. Do this before the mousse sets from the gelatin! Chill this (imo preferrably in the freezer so it chills hard but that might make transfer more difficult.) Once chilled, bring them out, put them on a rack, coat them in gnache and leave them till they're a little set. Use a spatula and a toothpick to transfer them to the cookie bases. Pipe cream (I might make another set of vanilla cream for this or make an entirely diff cream) in a ribbon pattern over the top to cover the hole made by the transfer; decorate otherwise with w/e you like.)
Serve at room temperature because that's when the inside fruit pate will cut through as easily as the mousse.
Food like this is the reason why I am Phunky and Chunky. Yum...
WaLkm n
اراد كاككت
حنننسفادم
ن
You won't become thicc if you can't afford it
와아~ 대구에 맛있어 보이는것들 왤케 많냐
Man, there's lot of work to prepare these... Much appreciated...
C'est magnifique, un réel bonheur.... Dommage qu'on ne puisse pas avoir la recette, quelle précision, bravo pour votre travail...
Seria ótimo colocar todos ingredientes usados nas receitas.Obrigada
Я представляю как это вкусно!
Побольше таких видио!!!!
I personally believe that Koreans are really Master chefs...I am always satisfied by the way they cook.
good day, very good shot of making a dessert, it seems so good to me that I would like to try to make a dessert at home myself, could I get a recipe in any way? thank you very much.
Капец это сложно! И завораживающе!
And here ignorant me was, thinking an eclair was those sweet long buns with chocolate and cream i used to buy at my school cafeteria. These are works of art. Stunning.
Pure work of art.
فيديو جميل جدا واجمل شي هو انه ينقل العمل بالصوت والصوره شكرا شكرا 🌹