The moment you said "It kinda looks like a planet cut in half" I thought to myself "could you make an earth Mousse Entremet?" With different coloured layers representing the different layers of the earth, a blue mirror glaze finish and continents put on it at the end (made of edible paper, marcipan, dyed sugar, etc.) I'd love for you to try it and show us the results!
As pharmacy student from baker family, I really love how analytical your approaches are in making this. And the fact that you also do science honestly makes my heart melt. Happy birthday! Keep making those awesome videos.
Looks great, and happy birthday! Looking at that cross section it's almost like a sunset. I'll actually be having my birthday pretty soon, too. I have a lot of lingonberries in the freezer, they'd probably work great here. And also instead of using ground cherries I'd use peach for mine. And then a simple vanilla flavoured white chocolate glaze on top, with grated dark chocolate and a few lingonberries on top for visual effect.
@@PyPylia Hm, I would be confused to read it like this, because the "that-sentence" is just an insertion in the sentence "so funny to hear the voice talking about desserts". But I'm from Germany and English isn't my native language, so I will trust you. In German, it would be clearer to do it like this.
@@rydberg-konstante6534 so when you comma something out as you did, what it's saying to the reader is that One can skip what's inside if they choose therefore one should make sure it makes sense if One does. Only thing a college level english teacher would demerit you on is instead of the voice to use that voice. The following that would then be better suited as a whom.
Physalis... Stop it with your Americanisms, and use the actual names that the rest of the world is using for the 70 different types of fruitbearing plants in the Physalis genus in the Nightshade family of plants. Next thing we know, you stop calling Potatoes, of the Nightshade family of plants for Potatoes and call them something ridiculous like groundfruit... Physalis is more related to Tomatoes, Potatoes, Eggplants, Tobacco, Petunias, Mandrakes and Peppers(like chili and bell peppers, not like blackpepper which is a drupe and related to cherries.), than it is with that Freestone drupe, that I'm allergic to.
@@livedandletdie They call it that because it looks and tastes kind of similar, with an identical culinary usage, so it's an easy comparison to make. French people call potatoes "pomme de terre" which means "apple of the ground." Physalis includes tomatillos, which I would never eat as a fruit. You would never market something by how it is made (in this case on a nightshade plant), rather how it is used and what it does for the consumer, and naming is the first step there.
I think its important to remember that entremet is by nature a pretty simple desert with a lot of parts. That makes it complex. Its very time consuming. That being said after making them for years some of his tips definitely give good QoL.
Entremets can be very complex. He stripped it down to essentially components and explained them really well. When comparing different entremets, this is fairly easy 🙄🫶🏼
Not only is one of my favorite science TH-camrs doing baking videos, but he's also posted one of the most approachable mirror glaze entremet recipes I've seen? I'm absolutely infatuated. Have you attempted opera cake before?
You've achieved the teacher's dream - you made something very complicated be much more achievable for whoever decides to follow in your footsteps. Thank You.
Hi, I like the video, but here's some tips which I saw: 1: When you make merengue, it has to be stiffer, untill peaks form that do not fall down. 2: You had air whipped into your egg-whites and then used a whisk to "make family" with the compote mixture (you changed to a spatula in the next segment i saw, not sure if intentional.) Keep making these, i've subbed.
It's the hill I choose to die on. Fondant is cake cancer and I will scream it from the hilltops until people learn to use literally anything else. My rule is, if it looks good, but tastes bad, why is it on my plate.
Honestly the whole thing can be made with way less equipment, it just makes it go faster and looks nicer on camera. Food processor can be replaced by just crushing the nuts by hand with a mortar and pestle. Stand mixed can be replaced by a wisk and some arm effort or a cheapy hand held electric wisk. And induction stove can be replaced by any stove. Piping bag can just be a ziplock with the tip cut off. Glad you enjoyed though!
Great video! I'm not too interested in actually making any food myself, but I still really enjoyed watching this, and definitely look forward to seeing more.
I love the fact that you made mistakes but showed them to all of us. Just goes to show how much of a trial and error process cooking is and it's ok to make mistakes
Wow this looks amazing! I appreciate you that you showed in your video where you've made mistakes during the process and how it could be better improved. I feel like I can relate to you because lord knows how often I try to make a dessert only to make a mistake along the way. Most videos are filmed to show perfect desserts where creators show no mistakes. Overall, appreciate you showed those parts in your video. Also belated happy birthday!
Sooooo, I just discovered this channel out of the blue. I love cooking and I am always thrilled when I can take on a new challenge. Though, I am not really good at it, to be honest. I watched this and now I am about to try this out and miserably fail. But that's part of the challenge. My actual point is...I need more, more of these fantastic explanations of phenomenal recipes. I would be ecstatic if you could share some more of it with me and us! So please keep on the great work!
Thank you for this! I grow all these berries including ground cherries. I have so many. As soon as my kitchen is put back together from the slab leak, I'm going to make these! I also love Reynolds desserts. Makes me want to go to Australia just to try them
Now If only he could cure my Birch Pollen Allergy so that I could eat Peanuts, and plums. Then I'd be happy, because cross-allergies are a pain in the butt.
Oh my God! I was so happy when you said it's gluten free haha. I started the video thinking "ah looks nice so I'm gonna watch but probably I couldn't eat it :/" and surprise, I can! 😅 awesome work ❤️
Really good job on this dessert! Time to see if we have any piping bags left. In the meantime, we’re out of dark chocolate ice cream so it’s on the schedule today.
Happy birthday! Ironically, the birthday gift is from you to us with the amazing video this time. Just as a constructive note, would you consider switching to metric for measurements in future videos? I know it's an industry standard to use US customary units, but still; metric is always easier and more easily scalable.
so i've heard things about this channel (dude's a mad scientist, made himself lactose intolerant then reversed it?? idk man) so i finally decided to check it out one minute in and dude has already established himself as friendly, a food reality show watcher, and a weeb. i'm subscribing
I didn't know they were called ground cherries in English, where I live we usually call them physalis as the "common name" (I just looked it up and it seems it's just the first part of the scientific name) Also yay for Shokugeki no Soma 🎉
They aren't called ground cherries in English, they're still fucking called Physalis, it's just that Americans name shit in a weird fashion. They're a small group of about 70 species in the Nightshade family(Solanacaea), In which Potatoes, Tobacco Plants, Tomatoes, Eggplants, Petunias, Lyciums, Capsicium(aka the pepper family) and a few other families of plants, such as the Atropa and Mandrakes. It's the most commercially cultivated and economically used crops in the world all belong to this one family of plants. I mean Just the Solaneae(the Potato family contains 3 such plants, Tomato, Eggplant and Potatoes, duh.)
I was plotting (far in the future obiously lol) some restraunt that makes this grade of snobby food, at decent prices and portions. This channel will be good for practice/advice!
These look fantastic and while potentially fiddly at times, not actually that difficult. I might try this at some point. As for things to see, just about anything from Food Wars, I'd really love a dish or two suitable for dinner that I can make easily and quickly.
I have since done this twice now! Absolutely delicious and worth the work. My center was mango (it was available) and I skipped the dacqouise and just carved some graham crackers into shape. I ended up using silicone cupcake cups because I didn't think I'd ever find a use for domes ever again. The compote I did in a small glass dish and sliced into lumps as I was not overly concerned with the shape, ended up with extra, stuck it in the freezer and used most of it this second time. My first glaze did not come out overwell and I figured out that it was due to the packets being closer to 2.5 teaspoons, so the glaze ended up a bit rubbery. Just finished the second batch and properly measured the gelatin this time and it worked much better. Ended up not getting enough chocolate so I cut the other mixtures in half (you end up with way too much anyway, so it worked out). And of course I assumed we had food coloring and we did not, just some dyed sugar, but that was enough to give the glaze a little bit of color (and you can see a green speck of an undissolved grain on the left) cdn.discordapp.com/attachments/140172980608172032/919399714825338910/1c188fa5-72d8-42e8-8fa1-e15e69fb562d.png
Happy birthday, I'd recommend you try some Austrian classics deserts. You can go with the famous Sacher Torte of Apfel Strudel, or you can try some lesser known recipes like Töpfen palatschinken (i love these) or Franz Joseph torte. If you need help finding recipes, you need only ask.
The moment you said "It kinda looks like a planet cut in half" I thought to myself "could you make an earth Mousse Entremet?" With different coloured layers representing the different layers of the earth, a blue mirror glaze finish and continents put on it at the end (made of edible paper, marcipan, dyed sugar, etc.)
I'd love for you to try it and show us the results!
Ah yes, an edible globe would be really neat
I will be a eater of worlds
Good idea!
wait, it's all cake-
It should be flat
Happy Birthday man!!! you're one of the most underrated creators, keep at it
I second this
Thanks!
he has a main channel called the thought emporium in case you didn't know
i third this
I wzs suprised to see only 3 videos on his channel, I'm waiting for more, really like this video
As pharmacy student from baker family, I really love how analytical your approaches are in making this. And the fact that you also do science honestly makes my heart melt. Happy birthday! Keep making those awesome videos.
I can just imagine some kid in school making this for science to represent earth. How adorable would that be?
Precise directions, homey, realistic looking process and product and a craftsman who is proud of his work.... thank you for sharing your journey.
Looks great, and happy birthday! Looking at that cross section it's almost like a sunset. I'll actually be having my birthday pretty soon, too. I have a lot of lingonberries in the freezer, they'd probably work great here. And also instead of using ground cherries I'd use peach for mine. And then a simple vanilla flavoured white chocolate glaze on top, with grated dark chocolate and a few lingonberries on top for visual effect.
Sounds great! Good luck
so funny to hear the voice, that explained me Planck's Constant, talking about desserts
@@PyPylia but that's not even correct, and also a terrible use of a semicolon; the sentence was better as is. 🙃
@@PyPylia Hm, I would be confused to read it like this, because the "that-sentence" is just an insertion in the sentence "so funny to hear the voice talking about desserts". But I'm from Germany and English isn't my native language, so I will trust you. In German, it would be clearer to do it like this.
@@rydberg-konstante6534 so when you comma something out as you did, what it's saying to the reader is that One can skip what's inside if they choose therefore one should make sure it makes sense if One does. Only thing a college level english teacher would demerit you on is instead of the voice to use that voice. The following that would then be better suited as a whom.
@@colto2312 thx :)
what channel is that?
I grow ground cherries every year in my garden. They are quite tasty and each species has a different flavor.
Physalis... Stop it with your Americanisms, and use the actual names that the rest of the world is using for the 70 different types of fruitbearing plants in the Physalis genus in the Nightshade family of plants. Next thing we know, you stop calling Potatoes, of the Nightshade family of plants for Potatoes and call them something ridiculous like groundfruit... Physalis is more related to Tomatoes, Potatoes, Eggplants, Tobacco, Petunias, Mandrakes and Peppers(like chili and bell peppers, not like blackpepper which is a drupe and related to cherries.), than it is with that Freestone drupe, that I'm allergic to.
@@livedandletdie They call it that because it looks and tastes kind of similar, with an identical culinary usage, so it's an easy comparison to make.
French people call potatoes "pomme de terre" which means "apple of the ground."
Physalis includes tomatillos, which I would never eat as a fruit. You would never market something by how it is made (in this case on a nightshade plant), rather how it is used and what it does for the consumer, and naming is the first step there.
Happy Birthday!!!
"Made easy". I feel like your definition of easy has been seriously distorted...
Compared to some other things I've made, this is pretty straight forward.
The other project of this guy is genetically modified yeast to produce spider silk. His "easy" is on completely different scale.
I think its important to remember that entremet is by nature a pretty simple desert with a lot of parts. That makes it complex. Its very time consuming. That being said after making them for years some of his tips definitely give good QoL.
Entremets can be very complex. He stripped it down to essentially components and explained them really well. When comparing different entremets, this is fairly easy 🙄🫶🏼
Just had to say, "😂😂😂😂😂".
A scientist and a chef... you are full of surprises.
Not only is one of my favorite science TH-camrs doing baking videos, but he's also posted one of the most approachable mirror glaze entremet recipes I've seen? I'm absolutely infatuated. Have you attempted opera cake before?
it took me a moment to not read it as "Mouse Excrement"
Thank Christ it wasn't just me 😂
You've achieved the teacher's dream - you made something very complicated be much more achievable for whoever decides to follow in your footsteps. Thank You.
Bravo ! Greeting from France, love U 😘😘😘😍❤️❤️👍
This is about 100x as much effort as I am willing to put in to create a dessert.
Hi, I like the video, but here's some tips which I saw:
1: When you make merengue, it has to be stiffer, untill peaks form that do not fall down.
2: You had air whipped into your egg-whites and then used a whisk to "make family" with the compote mixture (you changed to a spatula in the next segment i saw, not sure if intentional.)
Keep making these, i've subbed.
8:37
Brought to you by, r/fondanthate
it is legit nasty though lol
It's the hill I choose to die on. Fondant is cake cancer and I will scream it from the hilltops until people learn to use literally anything else. My rule is, if it looks good, but tastes bad, why is it on my plate.
woow that looks amazing
great job!
I really interested in this channel. Would love to see more content.
That looks amazing! I wish that I had half of the equipment you used to make it. Thanks for making amazing content like always!
Honestly the whole thing can be made with way less equipment, it just makes it go faster and looks nicer on camera. Food processor can be replaced by just crushing the nuts by hand with a mortar and pestle. Stand mixed can be replaced by a wisk and some arm effort or a cheapy hand held electric wisk. And induction stove can be replaced by any stove. Piping bag can just be a ziplock with the tip cut off.
Glad you enjoyed though!
The fact this channel has been hiding from me until your recent thought emporium video is outrageous! I wish youtube showed me sooner!
"A splash of lemon juice"
Lemon juice:
*GLUG GLUG GLUG GLUG GLUG GLUG*
It's a good thing he didn't use lemon juice. Instead, he used ReaLemon, which is a battery acid.
TWO SHOTS OF VODKA
@@balamx2802I was astounded seeing the bottled lemon juice
you prononce entremet so nicely for and english people, france is proud of you dude :)
Great video! I'm not too interested in actually making any food myself, but I still really enjoyed watching this, and definitely look forward to seeing more.
With your background, I would have thought you would use weight units instead of volumetrics in your recipe.
I use mass when precision is needed. Volume is usually faster.
@@thetasteemporium You used the FILTHY inches too...
@@ericlotze7724 eagle head per square donut
Looks amazing, I might try to recreate it with some fruits from my garden. Also: Happy Birthday :)
I cackled at ‘have you brought me little cakes’ ‘yes.’
I never knew I needed cooking vids in your classic science style, but man I need more vids. Hbd!
I love the fact that you made mistakes but showed them to all of us. Just goes to show how much of a trial and error process cooking is and it's ok to make mistakes
Wow this looks amazing! I appreciate you that you showed in your video where you've made mistakes during the process and how it could be better improved. I feel like I can relate to you because lord knows how often I try to make a dessert only to make a mistake along the way. Most videos are filmed to show perfect desserts where creators show no mistakes. Overall, appreciate you showed those parts in your video.
Also belated happy birthday!
I live for those videos.
Happy birthday!
I definitely gotta give this a try.
I have to make a mirror glaze cake for class this week. I love watching your video.
Happy Birthday Justin!
Thank you for all the detailed explanations! Really appreciate it :)
belated happy birthday to one of my favorite youtubers :)
Another awesome video on the new channel!
Very cool, I would make them like sunrise/sunset colours
Sooooo, I just discovered this channel out of the blue. I love cooking and I am always thrilled when I can take on a new challenge. Though, I am not really good at it, to be honest. I watched this and now I am about to try this out and miserably fail. But that's part of the challenge. My actual point is...I need more, more of these fantastic explanations of phenomenal recipes. I would be ecstatic if you could share some more of it with me and us! So please keep on the great work!
At some point I'm just gonna have a tea party and make all these treats and just.....
And then eat all of them yourself. Yeah i'd do the same.
looks good. probably going to try each step as a separate recipe, maybe eventually attempting the whole thing.
This was excellent. Thanks for sharing.
His voice make a cooking video looks like a science documentary :)
I'm definitelly making this for my birthday
Happy birthday. Have a good one!
Thank you for this! I grow all these berries including ground cherries. I have so many. As soon as my kitchen is put back together from the slab leak, I'm going to make these! I also love Reynolds desserts. Makes me want to go to Australia just to try them
I Made this for my Mom at her Birthday she loved it thanks Here is a sub
best chef and genius on you tube make more videos
Absolutely amazing...keep up the good work.
What a nice channel I got recommended. Subbed, keep up this the pace and the style, really enjoyable!
I really love these videos, please keep them coming :)
I'M CELIAC - THESE LOOK GREAT. Happy Birthday!
Of course it's cake, everything's cake
Wow this recipe is awesome and beatiful at the same time! Instantly subscribed.
Happy birthday! And I love the magicians reference😁
Excellent, helpful video. Thanks sir.
I know it's really basic, but I really wanna see your take on the Perfect Chocolate Chip Cookie
Omg yes, we love The Magicians
This looks delicious and I have to make it now
No wonder you needed to cure your lactose intolerance
Now If only he could cure my Birch Pollen Allergy so that I could eat Peanuts, and plums. Then I'd be happy, because cross-allergies are a pain in the butt.
He is white how does he have a lactose intolerance ?
@@constantinethecataphract5949 top ten questions science still cant answer
I read the title as “Mouse Excrement” and saw fancy dessert next to it
I'm so happy for that magicians clip lol
OH MAN THAT LOOKS SO NICE!
Happy Birthday! Looks amazing. Definitely going to try it out for my self
Oh my God! I was so happy when you said it's gluten free haha. I started the video thinking "ah looks nice so I'm gonna watch but probably I couldn't eat it :/" and surprise, I can! 😅 awesome work ❤️
It's a shame if stop making TH-cam videos. Your content was very good! I would love to see you make more dessert videos.
Happy birthday! It looks great!
Really good job on this dessert! Time to see if we have any piping bags left. In the meantime, we’re out of dark chocolate ice cream so it’s on the schedule today.
Happy birthday! Ironically, the birthday gift is from you to us with the amazing video this time.
Just as a constructive note, would you consider switching to metric for measurements in future videos? I know it's an industry standard to use US customary units, but still; metric is always easier and more easily scalable.
Happy Birthday, dude!
Great Video, and Happy Birthday!
You are an amazing creator. This recipe scared me but I want it so bad
Happy birthday
I love this channel. Keep up the good work!!!
so i've heard things about this channel (dude's a mad scientist, made himself lactose intolerant then reversed it?? idk man) so i finally decided to check it out
one minute in and dude has already established himself as friendly, a food reality show watcher, and a weeb. i'm subscribing
he pronounces pecans "puh-kahns" i'm
wait he made the recipe himself? omg king
PLUS his earrings are cute. nice
wait i just realised this is a different channel theyre the same person right
Happy birthday. I'm definitely going to try to make these.
fancy....but, definitely not easy. This takes real craft to even attempt a recipe like this. Great job.
This is awesoooome! thanks!
Hey, you've got the same kind of compactible measuring cups I do! Neat.
The mitochondria is the powerhouse of the cell
That pronounciation of "mousse entremet" is so good tho
Happy birthday dude! All your content is amazingly inspiring; here's to us seeing you further your skills even more. 🎉🎂
I didn't know they were called ground cherries in English, where I live we usually call them physalis as the "common name" (I just looked it up and it seems it's just the first part of the scientific name)
Also yay for Shokugeki no Soma 🎉
They aren't called ground cherries in English, they're still fucking called Physalis, it's just that Americans name shit in a weird fashion. They're a small group of about 70 species in the Nightshade family(Solanacaea), In which Potatoes, Tobacco Plants, Tomatoes, Eggplants, Petunias, Lyciums, Capsicium(aka the pepper family) and a few other families of plants, such as the Atropa and Mandrakes. It's the most commercially cultivated and economically used crops in the world all belong to this one family of plants. I mean Just the Solaneae(the Potato family contains 3 such plants, Tomato, Eggplant and Potatoes, duh.)
@@livedandletdie i always call them ground cherries and I live in Canada. Is it a european thing?
HAPPY BELATED BIRTHDAY!
The dessert looks great! And btw, happy birthday man!
I love your channels dude!
This is awesome! I love both of your channels and I hope I can be like you after I graduate tbh.
This channel is the real life work of ideas similar to ones i had lol.
I was plotting (far in the future obiously lol) some restraunt that makes this grade of snobby food, at decent prices and portions. This channel will be good for practice/advice!
Also cooking kit goals lol, induction etc...
Happy birthday mr crazy science guy
Happy Birthday!! Love your videos
Looks awesome. Happy Birthday! Possible fun idea, although I'm sure its been done before, but cola recipe from Dr.Stone could be interesting.
Happy birthday!!! Would love more videos on here, I'd love more, less edited cooking video's!!!
These look fantastic and while potentially fiddly at times, not actually that difficult.
I might try this at some point.
As for things to see, just about anything from Food Wars, I'd really love a dish or two suitable for dinner that I can make easily and quickly.
I have since done this twice now!
Absolutely delicious and worth the work. My center was mango (it was available) and I skipped the dacqouise and just carved some graham crackers into shape. I ended up using silicone cupcake cups because I didn't think I'd ever find a use for domes ever again. The compote I did in a small glass dish and sliced into lumps as I was not overly concerned with the shape, ended up with extra, stuck it in the freezer and used most of it this second time.
My first glaze did not come out overwell and I figured out that it was due to the packets being closer to 2.5 teaspoons, so the glaze ended up a bit rubbery. Just finished the second batch and properly measured the gelatin this time and it worked much better. Ended up not getting enough chocolate so I cut the other mixtures in half (you end up with way too much anyway, so it worked out).
And of course I assumed we had food coloring and we did not, just some dyed sugar, but that was enough to give the glaze a little bit of color (and you can see a green speck of an undissolved grain on the left)
cdn.discordapp.com/attachments/140172980608172032/919399714825338910/1c188fa5-72d8-42e8-8fa1-e15e69fb562d.png
Damn that made me so hungry thanks… I need more ples
Happy birthday, I'd recommend you try some Austrian classics deserts. You can go with the famous Sacher Torte of Apfel Strudel, or you can try some lesser known recipes like Töpfen palatschinken (i love these) or Franz Joseph torte. If you need help finding recipes, you need only ask.
Happy birthday! The ground cherry is also called the physalis, which I think is a really cool name.
I appreciate the magicians reference.
Well I didn’t know you also had a cooking channel. Joyeux anniversaire!
Shit I live this channel soooooo much, please keep up the work. Love from 🇦🇺