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!!!
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 ❤️ ❤️ ❤️
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!!!
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
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.
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 😊
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?
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
This was STUNNING! I'm sure it was as delicious as it was beautiful! Liz, why you acting shocked at mayo in chocolate cake? I've been using your "death by chocolate" recipe forever & it has mayo!😜. And...IT IS DELICIOUS! It's my "go to". Thanks so much for sharing another recipe & broadening our baking skills🥰
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??
could you please explain time line for making and serving a frozen mousse entremet? for example if you have to serve a a frozen entremet on monday ... Do you freeze it a couple of days before? when do you apply the mirror glaze? do you apply glaze when it is frozen or do you thaw in the frigo a bit before applying glaze? and how long if so? what is the process and timeline of thawing the glazed cake,,.... thanks in advance😀
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
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~
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.
Wow thank you so much for this amazing recipe , I want to ask about last step when you add everything to the ganache , the ganache was room temperature or warm? Thank you so much Liz 🤗💗
@@christopherull1852 I meant when you added the whipped cream and the pata bomb to the ganache, but I watch the video again and I see that the chocolate ganache should be 35 to 40 c 🤗 thank you so much chef you are so kind 🤗
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 😊💓
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 planned this recipe for 2 months and this weekend was it and they were INCREDIBLE!!!! Thank you both.....
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.
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
I love him so much he so talented pastry chef 😍😍😍❤️❤️
Wow Super Yummy Mouthwatring Dessert Delicious Thanks for Sharing 👌 Friend 😊 Greetings
I love ZE Chocolate Entremet!!
Thanks Liz and chef christophe for sharing this yummy recipe!
You guys ROCK!!
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.
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
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.
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 😄
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.
I 💗 Christophe!!!! Seriously an amazing chef. The two of you together make magic.
Winning duo!!! i can watch you both all day long!!! thank you for your amazing recipes
You are so sweet!! Thanks so much
Excellent chef
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
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.
Liz your adorable and the chef is outstanding and such a gentleman. Loved watching and learning from you both.❤️
Thank you so much!!
You and Chef Kristoff make the perfect tutorial I really enjoyed this and actually learn something thank you
Thank you .
I am so much less nervous about trying entremet! This looks incredible!
Maybe more coming up soon 😉
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
Man that dessert looks delicious. Liz has the best job ever.🥰🤤😁
I love christophe!
I was looking last night at how to make entremets and this pops up! How convenient!
Yay!!
Gracias y millones de Bendiciones, por compartir sus conocimientos..... excelente elaboración...💯👏🇻🇪👍
Beautiful finish, can't wait until I try this.
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.
oh my goshhh its looks so good, i wish i had the ingredients
Amazing recipe, thank you for sharing.
Wonderful, thanks alot chef.
Thanks for the videos. I used this video for the glaze recipe and the mango entremet video for technique. Perfection!
I absolutely love Christophe!
Thank you.
This was STUNNING! I'm sure it was as delicious as it was beautiful! Liz, why you acting shocked at mayo in chocolate cake? I've been using your "death by chocolate" recipe forever & it has mayo!😜. And...IT IS DELICIOUS! It's my "go to". Thanks so much for sharing another recipe & broadening our baking skills🥰
Hahah yeah I shouldn’t pretend like I was surprised. Gotta love mayo in chocolate cake! I guess my acting skills aren’t top notch yet 😂😅😂
@@SugarGeekShow 😂❤
this looks so yummy i love how the simplest ingredients and time can make such delicious desserts
They look so Elegant and appetizing!!
Loved this video and of course the entremet...so cool watching this ..I hope I'm able to make it
as a pastry chef i can say i love this channel
That was nothing less than exquisite!
Amazing thanks!
J’adore votre duo :) Merci 🙏 J’apprends beaucoup ! Petit message en français pour Christophe :)
🙏
Fab. My favourite type of desserts.
Favourite duo is back again with another one!
😁😁
Chef Christoff, I love your desserts send your accent!!
i love love this recipe its soooo good i definitely recommend making it
loved this thank you
I am sold, this is amazing. I will try this for sure. And yes i want to see more videos ☺️
Love it all Liz.. made the bonbons “ perfection “
We want more!!!
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.
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??
Thanks for teaching so yummy i love it ❤️❤️😊 from Pakistan 🇵🇰
I tried this recipe and I love it
I wish I could like this video twice. It’s AMAZING.
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!!
very detailed, much appreciated, chef🥰
of course!!!!
Wow absolutely gorgeous. The amount of steps though. Whew! What work of love.
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 cake looks incredible and so fresh
Great teem love you guys keep it coming
Little pieces of yummy! what is the shelf life for these in refrigerator?
I will keep them for 3 days
could you please explain time line for making and serving a frozen mousse entremet? for example if you have to serve a a frozen entremet on monday ...
Do you freeze it a couple of days before?
when do you apply the mirror glaze? do you apply glaze when it is frozen or do you thaw in the frigo a bit before applying glaze? and how long if so?
what is the process and timeline of thawing the glazed cake,,....
thanks in advance😀
Love these videos. Chef is so sweet!!!
Hey thank you so much for the amazing recipe.
Of course! Thanks for watching 😊
These 2 have great personalities.
Thank you!! Even with the babbles, we will eat!! Looking amazing!!!
I learned so much...this is awesome
That’s why we are here for . Thank you !!!
@@christopherull1852 😮😃
Brilliant
Yes! More for Christophe!
Hi chef it's amazing. How to get the quantity. Waiting to see another new video with the quantitys.
Some more of entremet in different flavours by chef plzzzzzzz
Absolutely more videos. I loved it
Freaking Gorgeous indeed! Looking forward to seeing more of your videos.
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.🙂
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~
started my day with this delightful video
I make and sell entremet. Love it
Awesome video!!!
Thanks so much!!
Its looks so good ❤❤❤
LOVE THIS!!!
Looks delicious. Any alternative for eggs in the mousse ?
So delicious
This was awesome. Christophe est magnifique!
Wao, qué espectacular, una obra de arte.😘😘😘
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.
More more more with Christophe!!!!! He is too fun! 🤎🙌🏽👍🏽
More coming soon! Keep an eye out 😉
Love to see more!
So if your making it for guests can you make it a day ahead and where would you store ?
One before can definitely be done and kept in the refrigerator.
You can also freeze the all cake and glaze it the day you would like to serve it …. Allow some time for the entremet to thaw out
Wow thank you so much for this amazing recipe , I want to ask about last step when you add everything to the ganache , the ganache was room temperature or warm? Thank you so much Liz 🤗💗
What is everything to the ganache ?
@@christopherull1852 I meant when you added the whipped cream and the pata bomb to the ganache, but I watch the video again and I see that the chocolate ganache should be 35 to 40 c 🤗 thank you so much chef you are so kind 🤗
This looks so good!
Love these videos!!💖💖
Nice. Lovely glaze.
❤ Amazing Thanks for all the details
So nice chef
Me encanto tu receta
Beautiful! Please tell me what kind of gold you are using and where I can purchase it. Thanks Sugar Geek!
We’re using truly mad plastics super gold :)
So inspiring, can i make it one cake ? If yes what size will it be ?
Can you use this glaze on a regular chocolate cake?
Absolutely
I loved it ❤️ ❤️❤️❤️