Watching this video has been so much fun ! I am a pastry professional and I like to peruse and carefully look at how international pastry professionals' techniques and recipes diverge from one country to another. Thank you for the video !
Thank you for this great comment. Michael was indeed a great professional and had fun working with him and chocolate. It is a small world now so we can all learn from each other. I hope to make more of these professional chocolate / pastry videos.
This video is very good. The two of you have good interaction and Michael explains everything very well. He definitely knows what he’s doing. I’ll definitely be watching more videos
That was so great. Michael you are so nice and polite. Aside from being a talent. I hate pretentious people in the kitchen. Thx for the informative video.
الميروار اللامع 125 ماء 195 سكر 35 كاكاو خام 7جم جيلاتين 22جم جلكوز او ربع كوب نغلي السكر مع الماء والجلكوز ثم ننزل بالكاكاو والجيلتين المذوب في الماء يقلب ويصفي ويترك ليبرد ويصب علي الكيك
It's pretty simple, just water+sugar syrup, add gelatin, add condensed milk and white chocolate, maybe food dye for colour. Glucose syrup is making something needlessly complicated
Hello. When using gelatine powder you must first ' bloom' it. For 7 gm package, I put 2 Tbsp. cold water in very small bowl and sprinkle evenly with the powder. Let that stand for 5 min , you will see the water absorbs the powder. Then you will add this to hot liquid - in this case the finished chocolate glaze -off the heat . Give it a try!
If you type in gelatine sheets you will see that Walmart carries them. You may have to order them online if they aren’t in the store. Sometimes they spell it gelatine and sometimes gelatin.
Thanks for this awesome video! Question: I'd like to use gelatin sheets, but I don't understand the quantity listed. Can you please clarify what "-4 sheets x 2gm" means? Does it mean use 4 sheets?
I think the written recipe is in smaller quantities compared to what they actually made in the video (1/3 maybe?), they made A LOT in the video but te recipe is probably enough to glaze one cake. And for your question, yes it means to use 4 sheets of gelatine but if you can, please weigh each of your sheets because every gelatine sheets could weigh different. Bronze gelatines are usually around 2grams per leaves.
In Switzerland gelatine sheets are standart for household and powder for pros 😅 - Powder is cheaper - you have always the same quantity of water in the recipe - you can use fruitpuree or whatever you wanna use to solve it, to give it more flavor - you can prepare the quantity you need for a week, just mix 1:6, keep in the fridge and when you need it just melt whats neccesary. For the cake; I would use a plastiksheet 😇
As a pastry cook I always wanted to learn chocolate tampering. But all I do is making bars and ice creams lol. No time to learn this 😭😭 Working in the kitchen takes all your time. Loves from Turkiye 🇹🇷💕
Thank you so much for the tutorial. I'm a self taught Baker and it's tutorials like these that helps sharpen my passion. Two questions: 1. can the glaze be refrigerated should it happen that not all of it was used? 2. How do I make the red/yellow glaze? Thanks in advance. Lots of love from South Africa, Limpopo Province, Phalaborwa 😘
I love watching this cooking videos can make me imagine I can do what they can do also. I love chocolates also. 💖 someday I'm gonna be a pastry chef like Michael. 💖😍
thank you so much. Well , I'm not as slim as I used to be but cooking is quite a physical activity and it seems the more I cook, the less I actually eat.
Hi there. I'm sorry I just saw your question. For the glaze, click below the video in description ' SHOW MORE' and you'll see the entire recipe for the chocolate mirror glaze. The weights for gelatin are all there. For the chocolate glaze we are using only cocoa powder . The chocolate tempering is more complicated to explain in a comment. Each kind of chocolate tempers at slightly different temperatures that's why he showed the method without a thermometer. I hope this helps.
May I asked? In times of glazing, is it mandatory to use the mousse cake method? Or can we just use the regular coating of icing? I hope this will be answer 🙏🍫🍫
The mousse, especially super cold will set the gelatin very quickly in the glaze, but you could use it on any cake. I suggest that the cake is very cold and that you make sure your glaze is also cold but but still liquid . A good way to achieve this is to put your glaze in a bowl over a bowl with ice and to stir for several minutes until cold but not setting. Then you pour it on the cake and transfer to fridge immediately. I hope this helps.
@@ChristineCushing what happens to a sponge cake if you pour glaze on it? Do you need marzipan or something, whats simple and would work with a sponge cake > TY
Diana Prince I assume you will always need some kind of protecting layer to keep te cake from soaking it up. A thin layer of buttercream or chocolate ganache should do the job! Good luck!
Hi I have a question is a new video that I watch you making this chocolate glaze I see that you put 12 sheets gelatin into making this chocolate glaze but in your recipe before the sheets is a different measurement and it's the first time I'm using gelatin sheets I don't really understand the measurement so basically I'm trying to make a two-layer 9in cake so how much do I need of the chocolate glaze do I need to make
Hmmm, I just heated up my Pillsbury sugar free chocolate cake frosting in the microwave until it was pourable and poured it over the cake. Worked beautifully. 😜
Hi thank you for incredible recipe in our country we don’t have gelatin sheet we have powder with 200 bloom how grams from gelatin powder and water kindly help me
Thanks for watching. Yes it was beautifully shiny! The yellow and orange are a mixture of cocoa butter and colour to achieve a similar texture as the glaze.
MyFavouriteFoods ChristineCushing Hi! I loved this tutorial. Could you use something else instead of cocoa butter for the drizzle? Like condensed milk? (Newbie)
Yaassss got me some white chocolate today and I will treat myself to it later with some of my favorite music Delta Parole and Brendon Urie turned up loud!
This video is really a treat for eyes dear.I downloaded it .plz tell how to preserve the leftover glaze for the next use and for how long it can be kept?
@@ChristineCushing how do you avoid the gelatinous texture ? I used a caramel mirror glaze using the same technique and the judges said " too gelatinous and unpleasant ".
Yes English golden syrup is technically an invert sugar so it will also work to prevent sugar from crystallizing and make it super shiny . Give it a try and thanks for watching !
Hi I'm sorry I did not see this question earlier. I have never used dried glucose , so I cannot really guide you on that but I would imagine 5 gm for one cake would work , since you are just adding it for shine and to prevent the sugar from crystallizing. I hope this helps. Thanks for watching
Thank you so much for your response:)). For this particular recipe, how much (or how many of the small envelopes of powder gelatin would be sufficient)?. Thanks again.
Thanks for watching. Yes, he did not give any measurements but I' m posting a general formula that I'm estimating for 1 cake, in my description section as a few people have requested it.
I'd enjoy watching it,so many things I newly discovered but don't used stapler to use as for holding just to create shapes into it because we don't know the staple wire goes to your cake made so we never let it do happens that but instead use tape to make it safe 😊 l love the way you teach chef, it's very clear and it's amazing. Good job.
Hello dear. how are you? Im from Bangladesh. I have used corn syrup and butter for glossy cake but it didn’t look so glossy like you. So what can i do to have glossiness on my chocolate cake? Can use here agar agar powder.
I will post a general formula in my description section of this video that I'm estimating will work as the pastry chef did not give his formula during the demo. Thanks for watching!
It would have been nice if they listed the actual measurements used in the video!! The recipe in the description does not yield anywhere near enough for a cake!! 😡
I loved watching your video very much but I couldn't stand the music in the background it was very off-putting it was too loud, nearly as loud as you were speaking. Maybe next time you could have it playing much quieter so we could hear you better.
My apologies. I was not directing the edit of this one and I do agree with you. Thanks for watching and hope you watch the many other videos I have produced.
"One of my favorite things is to learn"
This is like my favorite sentence to hear. Its an amazing way of thinking😊
Memories of culinary school. I forget how much fun this is. Thanks. This revived something in me.
Did this today followed step by step. It was perfection
Amazing ❤ ist posipl to use powder gelatin plz?
YES. PREVIOUSLY HYDRATED.
Watching this video has been so much fun ! I am a pastry professional and I like to peruse and carefully look at how international pastry professionals' techniques and recipes diverge from one country to another. Thank you for the video !
Thank you for this great comment. Michael was indeed a great professional and had fun working with him and chocolate. It is a small world now so we can all learn from each other. I hope to make more of these professional chocolate / pastry videos.
Thank you for this fantastic video! You made it look so easy!
What is the orange and yellow sauce-like one you have on the ganache?
This video is very good. The two of you have good interaction and Michael explains everything very well. He definitely knows what he’s doing. I’ll definitely be watching more videos
Wow I I actually got exited when saw the chocolate leaf being removed from the paper. I felt inspired when I saw this cake being made
What a lovely tutorial and beautifully delivered. Thank you.
Thank you for watching.
This was such a joy to watch and so educational. Michael is such a great teacher.
He was indeed so lovely . Thank you for watching
That was so great. Michael you are so nice and polite. Aside from being a talent.
I hate pretentious people in the kitchen. Thx for the informative video.
Thanks for watching. He is truly and great guy and teacher.
How did you make the orange drip?
You can substitute the gelatin sheets for gelatin powder... 1 tablespoon powder=3 gelatin sheets
What would be the vegetarian option for gelatin?
@@sofiapeti2876 if you are being accurate with temperatures, you can simply not use gelatin.
@@itayisme1 Can you please explain as I am a novice?
@@sofiapeti2876 agar agar, is a vegetarian option.
You can't say that gelatine sheets vary between gold and titanium so equal to 3 tabs of which one.
this chef is the cutest!
الميروار اللامع
125 ماء
195 سكر
35 كاكاو خام
7جم جيلاتين
22جم جلكوز او ربع كوب
نغلي السكر مع الماء والجلكوز
ثم ننزل بالكاكاو والجيلتين المذوب في الماء
يقلب ويصفي ويترك ليبرد ويصب علي الكيك
شكرا اخي انا دأب مشاريك فقناتك
I love the flow of this cake.
Love how he explains things!
He was great!Thanks for watching
I don't think many home chefs will be making a mirror glaze but I love the decorations idea.
It's pretty simple, just water+sugar syrup, add gelatin, add condensed milk and white chocolate, maybe food dye for colour.
Glucose syrup is making something needlessly complicated
Hello...good day..if we use gelatine powder ,what's the procedure? Im just inspired to try.
Hello. When using gelatine powder you must first ' bloom' it. For 7 gm package, I put 2 Tbsp. cold water in very small bowl and sprinkle evenly with the powder. Let that stand for 5 min , you will see the water absorbs the powder. Then you will add this to hot liquid - in this case the finished chocolate glaze -off the heat . Give it a try!
Thank U very much for the quick respond...godbless...and more nice video to see.
If you type in gelatine sheets you will see that Walmart carries them. You may have to order them online if they aren’t in the store. Sometimes they spell it gelatine and sometimes gelatin.
J
@@ChristineCushing thank you so much. That was my next question.
Amazing creation
Pinksarjohn307 success2win thank you for watching
I'm going to do this for my birthday cake ! I'll make some flowers and leaves in White chocolate !
Such a cool guy! Thank you!
Amazing, I have learned something. Thanks for sharing
Beautiful cake
I can't tell which is more beautiful, the cake or the man that made it! lol
PJ688 You mean that gay guy?
Lord I hope he is
PJ688 Apparently he has a second job packing fudge...
Very nice
PJ688 At least bi, please
Hi... Thank you for the recipe, what can I used insteads of glucose?
Instead of glucose, you can use corn syrup, basically the same. I hope this helps,
Thanks for this awesome video! Question: I'd like to use gelatin sheets, but I don't understand the quantity listed. Can you please clarify what "-4 sheets x 2gm" means? Does it mean use 4 sheets?
Same 😭 what did that mean?
I'm guessing it says 4 sheets of 2 gr but in the video they said 12 but maybe they were doing more quantity.
I think the written recipe is in smaller quantities compared to what they actually made in the video (1/3 maybe?), they made A LOT in the video but te recipe is probably enough to glaze one cake. And for your question, yes it means to use 4 sheets of gelatine but if you can, please weigh each of your sheets because every gelatine sheets could weigh different. Bronze gelatines are usually around 2grams per leaves.
thank you!!!
Lovely video I really loved the guy chef😘
I tried the mirror glaze..it was awesome..!!! 😍
That is fantastic! There's something a super shiny glaze right?
MyFavouriteFoods ChristineCushing Oh yes..!! I wish i could show you..!! 😁 Thanks for the recipe 😊
Where did you got the white papers to glaze
it's baking paper
In Switzerland gelatine sheets are standart for household and powder for pros 😅
- Powder is cheaper
- you have always the same quantity of water in the recipe
- you can use fruitpuree or whatever you wanna use to solve it, to give it more flavor
- you can prepare the quantity you need for a week, just mix 1:6, keep in the fridge and when you need it just melt whats neccesary.
For the cake; I would use a plastiksheet 😇
The chef is pretty amazing teacher
He was a great guy and teacher yes. Thanks for watching
Do we discard the whole water and use only the soaked hand pressed gelatin please let me know thanks
This was an awesome video. I love the shared info amd the little details. Great job you two!
thank you for watching and glad you enjoyed it.
As a pastry cook I always wanted to learn chocolate tampering. But all I do is making bars and ice creams lol. No time to learn this 😭😭 Working in the kitchen takes all your time. Loves from Turkiye 🇹🇷💕
More power to you. Yes, the kitchen does take up so much time. Thank you for watching
So cool! Now if I can make myself attempt this, that will be half the battle.
😂🤣 l understand but if you want to become good, keep trying. That's what l am doing...
وصفة رائعة لقد جربتها بالفعل وكانت النتيجة مذهلة شكرا لكى
اعطینی الوصفه مفهمت والوووو
كم مقدار سكر ازا سمحتي
Very informative and interesting!
thank you!
Wonderful video! For the color added onto the chocolate glaze, was that colored chocolate? I’m confused about what the coloring was made of.
Great chef indeed.
Thank you so much for the tutorial. I'm a self taught Baker and it's tutorials like these that helps sharpen my passion. Two questions:
1. can the glaze be refrigerated should it happen that not all of it was used?
2. How do I make the red/yellow glaze?
Thanks in advance.
Lots of love from South Africa, Limpopo Province, Phalaborwa 😘
Store glaze in a refrigerator up to a week, other colored mirror glazes will be made using white chocolate and condensed milk
@@stefaniek5991 thanks for this information 🙏 👍 💖🥰🌹
I love watching this cooking videos can make me imagine I can do what they can do also. I love chocolates also. 💖 someday I'm gonna be a pastry chef like Michael. 💖😍
Chef I try it It's really verry working resipi
That was very helpful! Thank you so much! I've been wanting to make a chocolate mirror glaze... or at least try to.
Thank you . It's definitely a good one.
Good day
Please can we use gelatine powder instead of sheet gelatine
Thanks
How do you stay so slim and Cleese’s you are so knowledgeable and extremely talented in wha you do
thank you so much. Well , I'm not as slim as I used to be but cooking is quite a physical activity and it seems the more I cook, the less I actually eat.
I was in a pastry chef program and gained 20 pounds 😬😬
@@ChristineCushing lmao she was talking to the dude in the video
waao very nice chef.. please tell me How much powder geletin can I put ? and second, how to chocolate temper by thrmomiter? plzzźz help me.thnks
Hi there. I'm sorry I just saw your question. For the glaze, click below the video in description ' SHOW MORE' and you'll see the entire recipe for the chocolate mirror glaze. The weights for gelatin are all there. For the chocolate glaze we are using only cocoa powder . The chocolate tempering is more complicated to explain in a comment. Each kind of chocolate tempers at slightly different temperatures that's why he showed the method without a thermometer. I hope this helps.
Skip chocolate I'll take two of the chef. Lol yummy
Was the glaze the same bowl as the chocolate leaves?
Nope. The chocolate leaves were made with tempered chocolate while the glaze was made with the gelatin leaves!
@@succ9804 now it makes sense thx for clarifyingg:))
Yes, exactly. We made the chocolate leaves from just tempered chocolate. Thank you
Wow- so awesome!!! I'm definitely saving this video!! 😆💗🌷
Can you reuse again the excess mirror chocolate that drips? If so, do you have to reheat it or what? Thanks
May I asked? In times of glazing, is it mandatory to use the mousse cake method? Or can we just use the regular coating of icing?
I hope this will be answer 🙏🍫🍫
The mousse, especially super cold will set the gelatin very quickly in the glaze, but you could use it on any cake. I suggest that the cake is very cold and that you make sure your glaze is also cold but but still liquid . A good way to achieve this is to put your glaze in a bowl over a bowl with ice and to stir for several minutes until cold but not setting. Then you pour it on the cake and transfer to fridge immediately. I hope this helps.
@@ChristineCushing what happens to a sponge cake if you pour glaze on it? Do you need marzipan or something, whats simple and would work with a sponge cake > TY
Diana Prince I assume you will always need some kind of protecting layer to keep te cake from soaking it up. A thin layer of buttercream or chocolate ganache should do the job! Good luck!
Where can we get those utensils from? Like the long scrapers .
I've subscribed! Thank You for sharing! I truly appreciate it!
thank you for the sub ! Stay tuned for more fun food videos.
@@ChristineCushing Christine, Thank You! I'm tuned in looking forward to more videos!
Hi I have a question is a new video that I watch you making this chocolate glaze I see that you put 12 sheets gelatin into making this chocolate glaze but in your recipe before the sheets is a different measurement and it's the first time I'm using gelatin sheets I don't really understand the measurement so basically I'm trying to make a two-layer 9in cake so how much do I need of the chocolate glaze do I need to make
It was great thank you so much , i wish you teach mousse chocolate too .
You are doing yr work with love ...great
Hmmm, I just heated up my Pillsbury sugar free chocolate cake frosting in the microwave until it was pourable and poured it over the cake. Worked beautifully. 😜
Walmart and McDonalds were made for people like you.
Hi thank you for incredible recipe in our country we don’t have gelatin sheet we have powder with 200 bloom how grams from gelatin powder and water kindly help me
You guys are great..keep them coming.. the videos on the cakes..
Thank you .
Amazing finally I find out how to make it. Thank you. Love the video easy explanation and no time wasting
The handsome guy❤️
Wow amazing skill! Thank you i learned something new :)
Wow that glaze was amazing similar to garnache. But mirrored. I will defenitly try this out. How was the yellow and orange decoration made pls
Thanks for watching. Yes it was beautifully shiny! The yellow and orange are a mixture of cocoa butter and colour to achieve a similar texture as the glaze.
white chocolate with food coloring added
I'm a pastry chef myself lol
Whereis the recipe?
MyFavouriteFoods ChristineCushing Hi! I loved this tutorial. Could you use something else instead of cocoa butter for the drizzle? Like condensed milk? (Newbie)
Waooww...it's amazing..thank you
Is that Tina Fey ??/
Who knows? lol
ha, i was thinking the same thing! :)
Great Canadian talent. Chef Christine Cushing
MyFavouriteFoods ChristineCushing 😃
The best recipe ever...
omg love that glaze!!!
Yaassss got me some white chocolate today and I will treat myself to it later with some of my favorite music Delta Parole and Brendon Urie turned up loud!
amazing video. Thanks for sharing. I have subscribed for great videos.
This video is really a treat for eyes dear.I downloaded it .plz tell how to preserve the leftover glaze for the next use and for how long it can be kept?
Thank you for watching. I'm not really sure if you can keep the leftover glaze as the gelatin will set .
Thank dear for replying
Hello, could i use powdered gelatine or granules? How many grams?
Yes you can use powdered gelatin . I package or 7 gms should be good. Thanks for watching
MyFavouriteFoods ChristineCushing thank you for your fast reply!
Did it! It was great! Thank you. Wish i could show u
MyFavouriteFoods ChristineCushing x
@@ChristineCushing how do you avoid the gelatinous texture ? I used a caramel mirror glaze using the same technique and the judges said " too gelatinous and unpleasant ".
May I ask what size of cake is the recipe in the description of the chocholate mirror glaze for?
Could you use English golden syrup in place of corn syrup or glucose?
Yes English golden syrup is technically an invert sugar so it will also work to prevent sugar from crystallizing and make it super shiny . Give it a try and thanks for watching !
MyFavouriteFoods ChristineCushing Hi, can I replace glucose syrup with Dried Glucose DE 30 ? How much powder should I add in place of It ?
Hi I'm sorry I did not see this question earlier. I have never used dried glucose , so I cannot really guide you on that but I would imagine 5 gm for one cake would work , since you are just adding it for shine and to prevent the sugar from crystallizing. I hope this helps. Thanks for watching
Awesome!!!!!!! Thank you very much. From Cali, Colombia.
Henry Gomez muchas gracias ! Thank you for watching
When the glaze on your cake is more beautiful than your significant other
Lemon Fresh 😆
It's time for a food fight, right?
Awesome technique
I'm from Sudan thank u so much 😍😍😍😍😍😍😍to let me know thank u .
thank you for watching Nadio. Greetings from Canada.
Can you use agar agar instead of gelatin for vegetarians?
She’s definitely watched a TV presenters 101 tutorial on how to talk with your hands!
Can you substitute sheet gelatin for the powder kind?
Yes you can use powdered gelatin instead of sheets. Thank you
Thank you so much for your response:)). For this particular recipe, how much (or how many of the small envelopes of powder gelatin would be sufficient)?. Thanks again.
I forgot the purpose of this video until 11:28 😂
😂😂😂😂
What was the orange and yellow that you used at the end to make lines? Can you share the recipe for the orange one?
Just wish there was a recipe
Thanks for watching. Yes, he did not give any measurements but I' m posting a general formula that I'm estimating for 1 cake, in my description section as a few people have requested it.
MyFavouriteFoods ChristineCushing thanks so much!! I like using the sheets where most were all using th be granules 💖💖
How did you make the drizzle that you used on the cake?
Measurements please
Please take a look in the description section . The full recipe for the glaze is there. Thanks for watching
@@ChristineCushing But not the recipe for the tempered chocolate to make the leaves. or is it just melting the chocolate at the correct temperature.
The leaves are not a recipe. It's just melted baking chocolate that has been tempered.
I'd enjoy watching it,so many things I newly discovered but don't used stapler to use as for holding just to create shapes into it because we don't know the staple wire goes to your cake made so we never let it do happens that but instead use tape to make it safe 😊 l love the way you teach chef, it's very clear and it's amazing. Good job.
What a wonderful young man wish he lived next door to me poor soul I would be living on his door step
thank you .. Yes he is indeed amazing
Hello dear. how are you? Im from Bangladesh. I have used corn syrup and butter for glossy cake but it didn’t look so glossy like you. So what can i do to have glossiness on my chocolate cake? Can use here agar agar powder.
I can't find the ingredients 😣
I will post a general formula in my description section of this video that I'm estimating will work as the pastry chef did not give his formula during the demo. Thanks for watching!
What a delightful and interesting video!
He is so handsome.
Thanks for sharing this!
*Them:* “If it’s 100 degrees with 80% humidity, DO NOT do anything with chocolate”
*Me living in Houston, TX:* 😥😢😭😭
Merci aux deux chefs
Je vous en prie
It would have been nice if they listed the actual measurements used in the video!! The recipe in the description does not yield anywhere near enough for a cake!! 😡
Then double or triple the recipe if you would like to apply it to a bigger cake😊
Great chef Thank you
3:43 bruh anyone else notice she changed her hand technique 🤣🤣🤣
Yes, from swirling to jerking.
He is very knowledgeable and has a nice way to decorate the cake. 👌😀
I loved watching your video very much but I couldn't stand the music in the background it was very off-putting it was too loud, nearly as loud as you were speaking. Maybe next time you could have it playing much quieter so we could hear you better.
My apologies. I was not directing the edit of this one and I do agree with you. Thanks for watching and hope you watch the many other videos I have produced.
If no glucose syrup & gelatin sheets then what can v use instead? Please reply?