Shiny Glaze For Cakes (Chocolate Entremet Recipe)
ฝัง
- เผยแพร่เมื่อ 29 พ.ค. 2024
- Learn how to make a beautiful chocolate entremet just like a professional! This is an extensive tutorial from our resident pastry chef, Christophe Rull. You’ll learn how to make the chocolate sponge, chocolate ganache, airy mousse, and of course that beautiful shiny chocolate mirror glaze.
FULL RECIPE ► sugargeekshow.com/recipe/choc...
Chocolate Fudge Cake ►
100 grams eggs
220 grams granulated sugar
4 grams vanilla extract
160 grams Mayonaise
180 grams all-purpose flour
50 grams cocoa powder
4 grams baking soda
2 grams baking powder
2 grams salt
180 grams water
Dark Chocolate Ganache ►
15 grams granulated sugar
10 grams glucose
110 grams heavy whipping cream
50 grams dark chocolate
40 grams milk chocolate
10 grams unsalted butter (European butter or "Plugra" works best)
Chocolate Glaze ►
100 grams water
340 grams granulated sugar
2 drops red food coloring (I use Chef Master gel colors)
220 grams heavy whipping cream
120 grams glucose
130 grams cocoa powder
16 grams gelatin (For powdered gelatin, bloom 16g of gelatin with 80g of water)
Chocolate Mousse ►
200 grams heavy whipping cream
200 grams 64% dark chocolate
60 grams egg yolk
60 grams granulated sugar
60 grams water
200 grams whipped cream
CHAPTERS ►
00:00 Intro
00:19 What is an entremet?
00:49 THE GANACHE
01:50 What kind of chocolate should I use?
02:44 Making ganache extra smooth
03:35 Storing the ganache
04:04 Can I refrigerate ganache?
04:24 CHOCOLATE FUDGE CAKE
05:45 Why mix in between ingredients?
06:20 Preparing the pan
06:42 Baking the cake
07:03 Cooling the cake
07:22 THE CAKE INSERT
07:44 Cutting the cake
08:43 How many layers should an entremet have?
09:02 Piping the ganache
09:07 How to hold a piping bag
10:12 Freezing the insert
10:16 PREPARING THE RINGS
11:26 How many cakes does this recipe make?
11:37 THE MOUSSE
12:04 Ganache
12:32 Whipped cream
12:49 Páte à bombe
13:34 Combining the mousse
14:52 ASSEMBLING THE ENTREMET
15:04 Filling with mousse
15:23 Adding the insert
16:03 Freezing the entremet
16:05 MAKING THE GLAZE
16:14 Hydrating the gelatin
17:01 The glaze recipe
19:15 Burr mixing the glaze
20:21 Temperature for glazing
20:46 UNMOLDING THE ENTREMET
21:26 Tips for avoiding bubbles
22:22 GLAZING AND DECORATING
22:26 Burr mixing again
22:56 Glazing the cake
23:29 Coloring gold sprinkles
23:48 Rolling in sprinkles
24:16 Removing the toothpick
24:28 Adding gold leaf
24:47 Adding a gold ring
25:33 Serving the cake
25:45 Tasting the cake
26:12 Bloopers!
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Please have Chef Christophe come back next season. I love seeing you two work together on such beautiful and delicious desserts.💜
Me too ❤
Yes! Christophe is wonderful 😊💓
Liz your adorable and the chef is outstanding and such a gentleman. Loved watching and learning from you both.❤️
Thank you so much!!
It is just awesome. I made this for my brother's 50th birthday and everyone just loved it. Thank you Chef Christophe and Liz.
I learned so much from this video!!! Thank you for sharing all those tips. Can’t wait to try this one!!! Christophe is AMAZING. You guys make a great team!!!
So glad you liked it!! Thanks for watching
This is exactly true, they make a great team, I do enjoy the video 👌👌👌😍😍😍. All details are mentioned in this video which is a great thing 🥰🥰. Take a look at my channel to if you like 😊 I would be honored 😍 🙏.
Best wishes ❤️ ❤️ ❤️
Thank you so much for your comment . We will keep making contents then.
These look absolutely gorgeous, I love the step by step instructions from Christophe, and I really hope you do more and more videos, these are perfect for beginners, for people to understand the techniques, thank you so much x
I absolutely love Christophe!
i made this beautiful cake for my dad's birthday and he absolutely loved it i just wanted to let you know that this recipe is amazing
Thank you for the feedback, glad your dad loved it Ariona.
I love him so much he so talented pastry chef 😍😍😍❤️❤️
this looks so yummy i love how the simplest ingredients and time can make such delicious desserts
They look so Elegant and appetizing!!
this cake looks incredible and so fresh
Wow Super Yummy Mouthwatring Dessert Delicious Thanks for Sharing 👌 Friend 😊 Greetings
I 💗 Christophe!!!! Seriously an amazing chef. The two of you together make magic.
Thanks for the videos. I used this video for the glaze recipe and the mango entremet video for technique. Perfection!
I love ZE Chocolate Entremet!!
Thanks Liz and chef christophe for sharing this yummy recipe!
You guys ROCK!!
More more more with Christophe!!!!! He is too fun! 🤎🙌🏽👍🏽
More coming soon! Keep an eye out 😉
Liz, i have to say thant I work with many of your recipes, I absolutely love your videos and the way you work, however, these videos with Christophe are THE BEST, I knew him frome some tv shows in french television, and now, he’s working with you and I’m totally in love with both of you. THANK YOU, THANK YOU, THANK YOU!!!
So glad you like the videos!! Thanks for watching
❤ Amazing Thanks for all the details
Amazing recipe, thank you for sharing.
Love these videos. Chef is so sweet!!!
i love love this recipe its soooo good i definitely recommend making it
I planned this recipe for 2 months and this weekend was it and they were INCREDIBLE!!!! Thank you both.....
Loved this video and of course the entremet...so cool watching this ..I hope I'm able to make it
Wonderful, thanks alot chef.
Yes! More for Christophe!
loved this thank you
Amazing thanks!
That was nothing less than exquisite!
Man that dessert looks delicious. Liz has the best job ever.🥰🤤😁
Yayyy!! Finally an entremet recipe from Sugar Geek! Thank you so much, there's sl much to learn from this video, you guys make an amazing duo!
Thank you and I’m glad you like it.
We are planing of having more entremets in the future.
Thank you.
Beautiful finish, can't wait until I try this.
Absolutely more videos. I loved it
I wish I could like this video twice. It’s AMAZING.
I love christophe!
LOVE THIS!!!
Me encanto tu receta
Yum!!! Looks delicious!!!!
Love it all Liz.. made the bonbons “ perfection “
Wow absolutely gorgeous. The amount of steps though. Whew! What work of love.
it kind of depresses me a little bit that a video like this somehow gets dislikes like, its relaxing, informative, and addicting to watch all at the same time why would anyone dislike this
Thanks for all the wonderful tips. I love your show.
Fab. My favourite type of desserts.
Winning duo!!! i can watch you both all day long!!! thank you for your amazing recipes
You are so sweet!! Thanks so much
I am sold, this is amazing. I will try this for sure. And yes i want to see more videos ☺️
Thank you Liz and chef Christopher for thus amazing recipe. I will definitely try this. Also please please show fruit mousse entremet and glaze. Its my request for you both.
as a pastry chef i can say i love this channel
Wao, qué espectacular, una obra de arte.😘😘😘
Great job you both are Amazing. Love you both.
Love this class!!!
Love these videos!!💖💖
I tried this recipe and I love it
Hey thank you so much for the amazing recipe.
Of course! Thanks for watching 😊
I am so much less nervous about trying entremet! This looks incredible!
Maybe more coming up soon 😉
Freaking Gorgeous indeed! Looking forward to seeing more of your videos.
Nice. Lovely glaze.
I was looking last night at how to make entremets and this pops up! How convenient!
Yay!!
Chef Christoff, I love your desserts send your accent!!
You and Chef Kristoff make the perfect tutorial I really enjoyed this and actually learn something thank you
Thank you .
Great teem love you guys keep it coming
started my day with this delightful video
Excellent chef
very detailed, much appreciated, chef🥰
of course!!!!
Love to see more!
I love chef Christop❤
Gracias y millones de Bendiciones, por compartir sus conocimientos..... excelente elaboración...💯👏🇻🇪👍
We want more!!!
Its looks so good ❤❤❤
Favourite duo is back again with another one!
😁😁
Liz, both of you make it so interesting and easy to understand the recipe. Thank you so much. Can't wait to try this entremet. 🤞🙏
Thank you! Let us know how it turns out 😄
I am going to make this ASAP! Thanks as always for the great ideas.
Can you tell me if you are using gold, silver, or (?) gelatin sheets? Thanks
@@deborahrobertsburt8815 gold sheets! Hope you like the recipe 😊
This was awesome. Christophe est magnifique!
I love when you two work together ❤ the dessert looks delicious and you.even throw in some science 😆. Thank you for sharing and keep on caking 💜
Thank you for your kind message . I love working with Liz and sharing the passion of Pastry.
Excelente! 😋😋😋
I made the soufflés - twice - and ate most of them myself. Thanks for that. They were delicious
Yay!!! I’m so glad you liked it
Beautiful 🤩
oh my goshhh its looks so good, i wish i had the ingredients
I loved it ❤️ ❤️❤️❤️
Love it
It's a wow❤
So delicious
Awesome video!!!
Thanks so much!!
Love all these videos
Thank you!!
This video was wholesome and hilarious 😆 you’re nutty and quirky and so professional at the same time! And the cakes look divine 🥰
Thanks so much!!
Hi Liz, you are amazing love your ideas and videos! I have question can I make just as one birthday cake in the same way like you did each separately? Thanks in advance.
Hello Chefs! Thank you so much for sharing this recipe! I made it for my family and they loved it. 😍😍 Please Chef Christophe keep sharing more recipes for us. I’d love to learn how to make white chocolate mousses and fruit mousses 🙏 Thank you 😊
We will share plainly recipes in the futur and I’m glad your family live the entremet.
CHAPTERS ►
00:00 Intro
00:19 What is an entremet?
00:49 THE GANACHE
01:50 What kind of chocolate should I use?
02:44 Making ganache extra smooth
03:35 Storing the ganache
04:04 Can I refrigerate ganache?
04:24 CHOCOLATE FUDGE CAKE
05:45 Why mix in between ingredients?
06:20 Preparing the pan
06:42 Baking the cake
07:03 Cooling the cake
07:22 THE CAKE INSERT
07:44 Cutting the cake
08:43 How many layers should an entremet have?
09:02 Piping the ganache
09:07 How to hold a piping bag
10:12 Freezing the insert
10:16 PREPARING THE RINGS
11:26 How many cakes does this recipe make?
11:37 THE MOUSSE
12:04 Ganache
12:32 Whipped cream
12:49 Páte à bombe
13:34 Combining the mousse
14:52 ASSEMBLING THE ENTREMET
15:04 Filling with mousse
15:23 Adding the insert
16:03 Freezing the entremet
16:05 MAKING THE GLAZE
16:14 Hydrating the gelatin
17:01 The glaze recipe
19:15 Burr mixing the glaze
20:21 Temperature for glazing
20:46 UNMOLDING THE ENTREMET
21:26 Tips for avoiding bubbles
22:22 GLAZING AND DECORATING
22:26 Burr mixing again
22:56 Glazing the cake
23:29 Coloring gold sprinkles
23:48 Rolling in sprinkles
24:16 Removing the toothpick
24:28 Adding gold leaf
24:47 Adding a gold ring
25:33 Serving the cake
25:45 Tasting the cake
26:12 Bloopers!
Was soo happy both my favorites together
I really appreciate you soo much.. Motivated
Brilliant
I love you both!!!!
I learned so much...this is awesome
That’s why we are here for . Thank you !!!
@@christopherull1852 😮😃
This was so informative on so many levels. Thank you for sharing. I noticed no salt was added and I like how the salt further enhances chocolate. Could some be added without changing the effects of the recipe? Is there a chart of some sort to know what colors intensifies others when making ganache? And could the same measurements be used for white chocolate entremets??
Wow 😍😍😍
J’adore votre duo :) Merci 🙏 J’apprends beaucoup ! Petit message en français pour Christophe :)
🙏
Lovely recipe by the way. But could you kindly break down the gelatin measurement in simpler terms? Gelatin sheets aren’t readily available in Nigeria🇳🇬 . A quick maths would do the trick. Thank you 🙂
For powdered gelatin, bloom 16g of gelatin powder with 80g of water 😊
The gelatin sheets soak up 6 times their amount in water. 16g x 6= 96 grams.
16g powdered gelatin + 80g water =96g
@@SugarGeekShow thank you. I got the explanation now.🙂
I learned so much in just less then 30 mins 🤯 Thank you guys ❤
Quick question, how do you store these? If I would like to give it as a gift how can these survive travelling on heat?
Yes, same question. How long can I keep it outside the refrigerator/ freezer?
This is a fresh pastry and need to be kept in the fridge . No more then 3 days for best consumption.
Can be in freezer for couple month well stored .
@@christopherull1852 thank youu
Looks delicious. Any alternative for eggs in the mousse ?
Thanks for teaching so yummy i love it ❤️❤️😊 from Pakistan 🇵🇰
Some more of entremet in different flavours by chef plzzzzzzz
Hi! Can you use Gharidelli chocolate?? To achieve this
So inspiring, can i make it one cake ? If yes what size will it be ?
Though this recipe seems a bit too difficult and too much work for me, I'm thinking about skipping the glaze and making it as one whole cake for my dad's birthday. Hope it'll work~