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Merci pour votre recette❤
I really enjoyed this video, thank you for sharing ❤
Glad that you like it!
Nice
Thanks
Apple and dill. Interesting
If not the fan of dill, you can opt this out. Dill at the same time add in the more visual cosmetic aspect and fragrance.
Hi thanks for the video. One question 🙋♀️ why You dip the mousse first in magnum and then glazed it? Can’t we directly glaze it?
you can , i just want to have the layering and thicken up the skins so when you cut it, it wont brittle straight away.
a question. Fruit wine is made of what fruit? Because in my country they sell apple wine, peach wine, pineapple wine, mango wine. etc
doesnt really matter , as long as provide the acidic and aroma , but i think mango doesnt go along well with apple. The rest seems okay!~
@@TonysHome12thank you. What percentage of fat does the whipping cream have? I can't find it in Peru. How could I replace
Desde brazil !
How long can frosting last in the environment? Or do I have to keep it refrigerated?
Keep refrigerated !
They don't sell dill in my country. How can I replace it?
mint!
👏👏👏
Hi chef this desserts are so delicious. If i don’t use fruit wine which one do I replace with please
Fruit juice will do as well.
a query. What is another name for "whipped cream"? Is it the same as heavy cream? Or is it the liquid whipping cream to make "chantilly"? thank you.
If no cocoa butter and corn syrup i can coat it one time only without glucose or corn syrup then cacao
Cocoa allowed the tempered chocolate at a higher temperature. Without it , it might not temper well. the corn syrup just make it shiner. I think you can go without it, but the outlook may not look nice .
Salus tony❤
Thanks for stopping by my channel
Merci pour votre recette❤
I really enjoyed this video, thank you for sharing ❤
Glad that you like it!
Nice
Thanks
Apple and dill. Interesting
If not the fan of dill, you can opt this out. Dill at the same time add in the more visual cosmetic aspect and fragrance.
Hi thanks for the video. One question 🙋♀️ why You dip the mousse first in magnum and then glazed it? Can’t we directly glaze it?
you can , i just want to have the layering and thicken up the skins so when you cut it, it wont brittle straight away.
a question. Fruit wine is made of what fruit? Because in my country they sell apple wine, peach wine, pineapple wine, mango wine. etc
doesnt really matter , as long as provide the acidic and aroma , but i think mango doesnt go along well with apple. The rest seems okay!~
@@TonysHome12thank you. What percentage of fat does the whipping cream have? I can't find it in Peru. How could I replace
Desde brazil !
How long can frosting last in the environment? Or do I have to keep it refrigerated?
Keep refrigerated !
They don't sell dill in my country. How can I replace it?
mint!
👏👏👏
Hi chef this desserts are so delicious. If i don’t use fruit wine which one do I replace with please
Fruit juice will do as well.
a query. What is another name for "whipped cream"? Is it the same as heavy cream? Or is it the liquid whipping cream to make "chantilly"? thank you.
If no cocoa butter and corn syrup i can coat it one time only without glucose or corn syrup then cacao
Cocoa allowed the tempered chocolate at a higher temperature. Without it , it might not temper well. the corn syrup just make it shiner. I think you can go without it, but the outlook may not look nice .
Salus tony❤
Thanks for stopping by my channel