Thank you so much 🩷 I actually have made exactly that here in this TH-cam video with a full beginners guide to Entremet cakes + the recipe included too 🥰 th-cam.com/video/HQy71LPWo38/w-d-xo.htmlsi=HDp0RZfYzybF_8aD
This looks beautiful Louise!... My family doesnt eat eggs so, I will try creating this in eggless! Questions - 1. Is there a reason you didnt add a setting agent to the Orange Caramel? 2. Did your cream not curdle when you boiled it with Orange? 3. Why do we reheat a caramel to 112C? 4. Where can I find your Orange Caramel recipe? Just that...
Thank you so much ❤️ There’s only eggs in the gingerbread so I believe it should be possible to make it without eggs ☺️ As for the questions I’m happy to answer: 1. Yes texture wise I prefer not adding a setting agent, as that usually gives it a less smooth texture and more jelly. I instead boil it a second time to 112 degrees to make it thicker 2. No there’s not problem in mixing orange juice and cream. I head it almost to the boiling point 3. You can find the full recipe here, incl the orange caramel 🥰 www.louiselindbergpastry.com/en/post/gingerbread-cake-with-chocolate-orange
Absolutely stellar job, Louise! That looks like such a lovely combination of flavours! Beautiful design and amazing job with the chocolate ribbons!
Wow! You're an artist, Louise!
Thank you so much for the kind words 🩷
Omg it’s beautifuuul
Pls can you do sometimes a simple entremet recipe with the quantities?
Thank you so much 🩷
I actually have made exactly that here in this TH-cam video with a full beginners guide to Entremet cakes + the recipe included too 🥰 th-cam.com/video/HQy71LPWo38/w-d-xo.htmlsi=HDp0RZfYzybF_8aD
Thank you for the great video ❤
So happy to hear you like it 🥰
Amazing!
Thank you 😊
Thank you so much 🩷
This looks beautiful Louise!... My family doesnt eat eggs so, I will try creating this in eggless! Questions -
1. Is there a reason you didnt add a setting agent to the Orange Caramel?
2. Did your cream not curdle when you boiled it with Orange?
3. Why do we reheat a caramel to 112C?
4. Where can I find your Orange Caramel recipe? Just that...
Thank you so much ❤️
There’s only eggs in the gingerbread so I believe it should be possible to make it without eggs ☺️
As for the questions I’m happy to answer:
1. Yes texture wise I prefer not adding a setting agent, as that usually gives it a less smooth texture and more jelly. I instead boil it a second time to 112 degrees to make it thicker
2. No there’s not problem in mixing orange juice and cream. I head it almost to the boiling point
3. You can find the full recipe here, incl the orange caramel 🥰 www.louiselindbergpastry.com/en/post/gingerbread-cake-with-chocolate-orange
I love you
From iraq
Hi Im Kurdish From Kurdistan 🤗
Cool to see you here! 😀
Thank you miss Chef 😊 🤗 😘