Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze Entremet by Cupcake Savvy's Kitchen
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- เผยแพร่เมื่อ 29 พ.ค. 2024
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Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze! A very easy and stunning dessert to make which will surely WOW your guests. Also known as Entremet, this beautiful dessert consist of a chewy dense Chocolate Brownie Base topped with a luscious Black Forest flavored Cheesecake Mousse Dome topped off with a pretty shiny Mirror Glaze which is surprisingly easy to make. Enjoy!
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INGREDIENTS:
CHOCOLATE BROWNIE BASE
120g Unsalted Butter
3 Large Eggs
170g Dark Chocolate
3 Tablespoons Cocoa Powder
1 Cup Granulated Sugar
1 Teaspoon Vanilla Extract
1 Cup All Purpose Flour
1/4 Teaspoon Baking Powder
CHEESECAKE FILLING
250g Softened Cream Cheese
1/2 Cup Caster Sugar
300ml Thickened/Whipping Cream
1 Tablespoon Gelatine
3 Tablespoons Hot Water
100g Dark Melted Chocolate
2 Tablespoons Cherry Syrup from bottled Cherries
Cherries
MIRROR GLAZE
50mL Water
70g Condensed Milk
100g Glucose Syrup
100g White Chocolate
100g Caster Sugar
2 Teaspoons Gelatine bloomed in 60mL cold water
White Gel Colour
AmeriColor Violet Gel Colour
AmeriColor Super Red Gel Colour
GARNISH
Melted white chocolate for topper
Edible Pearls
EQUIPMENT/INGREDIENTS: (Affiliate)
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Pyrex jug: amzn.to/2J9DLqd
White Gel Color: amzn.to/2GNl0mQ
Violet Gel Color: amzn.to/2Lt8zAr
Super Red Gel Color: amzn.to/2J1K8M7
White Candy Melts: amzn.to/2KRje6M
Vanilla Extract: amzn.to/2xkJzYS
Baking Powder: amzn.to/2sa8GZv
Cream Cheese: amzn.to/2J72Im4
Caster Sugar: amzn.to/2KUwnvP
Gelatine: amzn.to/2GQ2udX
Bottled Cherries: amzn.to/2s6OCYc
Condensed Milk (Similar): amzn.to/2xeLbDM
Glucose Syrup: amzn.to/2xheF3O
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MUSIC:
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license creativecommons.org/licenses/...
Source: incompetech.com/music/royalty-...
Artist: incompetech.com/ - แนวปฏิบัติและการใช้ชีวิต
Finally- a straight forward mirror glaze tutorial - will be using this one from now on. Thanks.
Thanks for the feedback Tonia. I am glad you enjoyed it. More mirror glazed creations coming soon! :-)
You know what- u must be inspiring and a hope for so many people- who can’t go out and learn what they want to- they might not have money or such people to teach them- bless u my dear for teaching ur skill to people. I have seen people hiding their skills even after paying them - love ur channel😍😍😍
Pretty! I could just make a heart with the white chocolate for Valentine's.
Omg watching you make this is so satisfying and soothing. Going on my next baking mission.
How fabulous! Good luck with it! :-)
Oh my goodness hun!!!! Those look soooo beautiful 😍😍😍😍. The combo of chocolate and Cherry.....yessss!!!! The decorations make them just stunning and as always flawless.
Thanks so much Beth! Your comments are always so positive and encouraging :-)
+Cupcake Savvy's Kitchen Thank you 😉! Its just so amazing when all of your videos are soooo incredible! You can tell the love and thought that you put into them!
Thats looks gorgeous !!your mirror glaze is soo shiny its definitely one of the best iv seen
Thank you so much for the lovely feedback :-)
Thank you for the recipe!!
Estaría bueno que éstos videos también le pongan subtítulos en español, como tienen actualmente.
Muchas gracias, maravilloso su canal y saludos desde Argentina 🇦🇷😁.
I love your tutorials..they r accurate and delicious 👌👌❤❤
This is so amazing! you make it look so easy!
Thanks Monique...it really is easy :-)
How wonderful! This could match cupcake mania!
Chef Scott Horwitz thank you! :-)
So elegant!
Thank you :-)
Love the music. Very catchy tune. Also, I might try and make the dessert. Wish me luck.
Thank you. I would LOVE to see a pic of you attempts! Thanks for watching :-)
its sooooooo appealing.....
Thank you :-)
I cant ever go with only one color when working with mirror glaze, its so fun to mix in a bunch of similar shades marble it up a bit. Can you tell me what the difference between the glaze you made with the corn syrup and the one without? Is this a neutral glaze or is that not made with pectin instead of gelatin?
oh my god, its really easy to make and really really delicious💞 perfect💙
Thank you! :-)
This is so pretty! 💕
One of the best things I've ever seen 👏🏻
Thank you :-)
+Cupcake Savvy's Kitchen thank u so much tomorow is my fiance bday i wil make this for him thankx alot 😙
روعة تسلم الأيادي 👍👍👍😍😍😍
I've never thought it could be so easy! I'm gonna try it ;)
Please do try it. It's REALLY easy and so effective and delicious! I would love to see a pic. Thanks for watching :-)
thank you so much! so excited to try this...
Great!
Hi these are so pretty!!! I was just wondering how many domes this glaze is made for?
your mirror glaze is just so shiny and beautiful! 😍
Thank you...it really is a pretty dessert. I was happy with how it turned out. Thank you for watching :-)
wonderful recipe I tried it n came out to b very tasty my kids loved it thank you very much
Fabulous! :-)
you are amazing, loved your work🤗thank you
Thank you for your kind words :-)
Gonna make the chocolate version as soon as my round molds arrive :D love ur channel
Yay! That's great! :-)
Thank you so much for this recipe! I tried it out yesterday and it worked out great!
That's fabulous! Thanks so much for letting me know :-)
barabarabaraaa does it really sweet?
Looks DELICIOUS!!!
Thank you :-)
Hey, could you tell me the grams if i want to use gelatine sheets in your recipe? Thank you so much, amazing video!
Love your channel! Please make more fancy looking desserts like this. Thank you 😊
Thanks so much Eli! I have plenty of fancy desserts planned for videos coming soon :-) Thanks for watching.
Awesome! Can't wait to watch them!
** NEW SUB Thank you so much for the wonderful video and writing the recipe out. I can't wait to attempt these.
Tormented Soul welcome!
what silicon dome size did you use for this video? thanks happy holiday !
Wow so taste
Thank you :-)
thank you so much for sharing about how to make the glaze..by the way, can I skip glucose for shinier glaze?
The glucose is what helps to make it shiny. If you don't want to use Glucose, just increase the sugar and water. Thanks for watching :-)
+Cupcake Savvy's Kitchen ah I see, thank you so much.. 😊
Looks amazing… and exhausting. Hats off to you!
Thank you :-)
Very impressive!!!
Thank you :-)
what kind of whipped cream do you use in your recipes? thank
Thanks for this amazing video! I noticed some videos you added gelatine with cold water , while this one is with hot water, is there any difference in doing that?
Thank you !
I dissolve Gelatine in hot water if it is then being added to a cold mix and I bloom Gelatine in cold water if it is then being added to a hot mix :-)
My mum and I are making this right now for a dinner party we have tomorrow - how close to serving is ok for taking the mousse out of the freezer to put on the mirror glaze? Should the mousse be frozen when you serve it? In your video it looks smooth to cut. Thank you!
JammyJeX you can glaze it a couple of hours before your party and then let it sit in the refrigerator to defrost before serving.
thank u cupcake savvys kitchen
You're welcome Joel! :-)
hello! quick question, if I use milk chocolate instead of dark chocolate would it affect anything?
Its soo good and look lovly 👌👌👌👌👌🎂🎂🎂🎂
Thank you!
Beautiful ❤️
Thank you! :-)
Hi, I do not have a stick blender. Should I hand mix everything? If not can I use a blender/ stand mixer on low speed
You are the best i love all of your recipes.. may i ask with what can i replace the glucose syrup please?
Thank you! You can use corn syrup or honey. The honey will obviously add a different flavour.
@@CupcakeSavvysKitchen thank you soo much
It looks like white pearl necklace exhibition is organized on this channel. 👏🙏.
This is awesome!! May I know it is possible to make it as like a whole cake 6"?? Thanks!
Absolutely! The glaze is enough to cover a whole cake measuring up to approx 9". You can make one large cheesecake from the ingredients of you like. Thanks for watching :-)
beautiful
Thanks!
Delightful
Thank you! :-)
Hi, I love your work, and you are amazing. Can you tell me please which brand of chocolate did you use, and can I change the glucose Syrup to corn syrup? Thank you
You can use any chocolate you enjoy eating :-)
Cupcake Savvy's Kitchen Ok, what about glucose? I used Baker’s, and it didn’t turn well 😢
Thank you so much fo such a beautiful recipe. How many entremets does this make?
You are very welcome. It will make approximately 6 depending on size.
Its amazing, i wanna try to make it too...Could u share me how to store this mousse? and how long it can be put in the fridge?
You need to freeze the glazed mousse overnight as a minimum but it can be frozen for up to one month which makes it a great do-ahead dessert! Once it has been glazed you can refrigerate for around 1-2 hours to allow the mousse to defrost. I hope this helps :-)
hi .. thank you very much .. can I use the mirror glaze in same day I made?
Yes, you can use it the same day. I have used it the same day in the video. Thanks for watching :-)
Oh my God that was beautiful! Thank you so much! ^^ #subscribing
Thanks so much and welcome! :-)
Hi, do you need to keep the dome at room temperature or put back into the fridge after glazing? Since the mousse is frozen when glazing, how much time does it take to rest before serving to bring it back to mousse consistency?
Mina Kane I put back in the fridge for about 2 hours.
i like it,its beautiful:-)
Thank you! :-)
Hi, how many dome cakes can you make with this recipe? How big are your silicone molds? Are these 2inch molds?
hello great recipe i want to ask for the gelatine I only have the leaf how much should I use??thank you
Thank you. You can find the conversion at this link: wardmckenzies.zendesk.com/hc/en-us/articles/206489797-What-is-the-gelatine-leaf-to-powder-conversion-
👍👍ماشاء الله
Thank you :-)
wow, fancy!
Thank you :-)
+SugerCoder Very! Heheh
:-)
Amazing 😍😍😍
Thank you :-)
hi this so amazing! I love to try this because cheesecake and brownies are my favourite! may I know what is the size of the roll pan you used for the brownies and the size of your domes? And how many does this make?😊
Sure...here you go amzn.to/3gtvpZw and amzn.to/3gtizKw from memory it made 5 and there was some brownie left which I froze.
@@CupcakeSavvysKitchen wow thank you for your quick reply 😊
very very very nice recipe
Thank you :-)
I tried your recipe, and it turned out well. Except for the glaze. Yes, it was shinny and glossy, but it wasn’t as opaque as yours. I followed the steps and measured the correct temperatures. But still kinda gave a translucent colored coating. Used white gel coloring and other colors too. How can I get that opaque and solid color of glaze?
Let it cool a few more degrees and it will give a thicker coat which will give the opaque look you are going for.
Amazing, how long in advance can I make these, aka how long do they maintain quality in the fridge? And how to store best?
They can be left un-glazed in the freezer for one month and once glazed, they can be refrigerated in an air tight container for 3 days :-)
love it so much, thank uuuuuuuuuuuuuu
You're welcome! Thanks for watching :-)
+Cupcake Savvy's Kitchen I absolutely love it
Thank you! :-)
love your videos. Can you reuse the leftover dripped glaze?
Yes you can. Just scoop it all up and refrigerate for a week or freeze for a couple of months. Heat in 10 second blasts in the microwave and bring back to correct temperature for pouring.
Thank you.
sooooo cooool :)
Thank you and thanks for watching :-)
amazing ♥
Thank you :-)
Maam can we make entremet with only whipping cream and gelatine ...like can we skip cream cheese?
Hi there. I’ve got 2 prpblems … the glaze was poured in 32 c but it just slipped away after dripping off the excesss... I used white choc compound, was that the problem? Secondly the whole entremet weeped right away, but another time overnight in the fridge... please advise. Thanks
I like
Great!
Please how can I make the glucose syrup ?
is mirror glaze only for an entrement type cake? could u use a ganache covered cake? or fondant? and I'm guessing this does not dry hard....
You can use mirror glaze on normal cakes and cheesecakes if you like. It doesn't dry hard. It sets by stays soft to touch. I have some videos coming up in the next few weeks showing how to use it on other types of cakes and desserts. Thanks for watching :-)
+Cupcake Savvy's Kitchen Can't wait to try it!! you really do make it look easy!
I promise it really is very easy. Good Luck! :-)
how long can this last in a chiller instead of a freezer? I'm thinking of making these to sell in a shop and just want to know if it could actually be kept in a chiller for more than a few hours
kayterbest once completed, they will last in the fridge for 2 days.
Could I switch the chocolate for white chocolate and the cherry syrup with another fruit syrup to make a different flavored mousse that has the same texture?
Sure you can. Sounds lovely! :-)
Cupcake Savvy's Kitchen Thank you!
Can I use gelatine leaves? Amazing
Thank you! Yes, you can definitely use Gelatine Leaves :-)
I tired making this but at the step where I added melted chocolate to the whipped cream cheese mixture, the chocolate seized and it made my mixture into a blob instead of the smooth consistency you got. I still made it and froze it though. But what did I do wrong?
Hi your mousse cake very nice make more Verity of protect wish you all ❤️ best
waaaww DÉLICIEUSE
Je vous remercie :-)
Hi and thank you for sharing this video! I did have a few questions: 1) I noticed that we need to use the white candy melts since they are already tempered which is important for the outside, correct? 2) The Americolor coloring seems to be water based and not really good for chocolate. Will they "seize" up the white chocolate in the mirror glaze part of the recipe? 3) Since the dark chocolate is only in the brownie base and the cheesecake filling, we do not have to worry about tempering, correct? (you didn't put a link to DARK CHOCOLATE, so assuming I can use any kind of dark chocolate and not have to worry about tempering?). 4) In addition, can i bake the brownie base in a standard jelly roll pan instead of buying the silicone pan? 5) Finally, I currently have a six-dome mold which are only about 6.75 cm in diameter-- will that size be ok or should I get the bigger one? Thank you much for your help, chef!
1.No tempering needed. 2.The color will not seize the chocolate because it is being added to the whole glaze mix and not just the chocolate. 3.No tempering needed. 4. Yes, standard pan is fine. 5. Six dome mould is fine. Good luck!
Cupcake Savvy's Kitchen Thank you!!
My chocolate mixture(butter, sugar, chocolate, vanilla) for the brownie base became grainy and lumpy and separated from a lot a liquid after I tried to melt it on low/medium. Too much heat? or do you think the vanilla extract made the chocolate seize? It's very clumpy and not smooth and melted like it should be. I used ChocoMaker dark chocolate wafers.
I tried it again and used VERY low heat and stirring constantly. As soon as the chocolate began to melt slightly, I would remove from the heat and keep stirring. Same result. A lumpy, grainy mess, with the liquid from the butter separating out and not combining. Any ideas? Thanks chef.
There is a different method with adding the butter little by little after you melted the choc + suggar and removed from the heat and let it cool for a while (or cooled completely and add in 2 batches). Add the vanilla extract after as well.
Estaría bueno q pongan los ingredientes primero así ya saben q utilizar cuando van a hacer el postre
thank you so much for the great recipe, it looks amazing,
You're welcome! Thank you for the lovely feedback :-) If you have Light Corn Syrup you can successfully substitute that for the Glucose. The addition of the Glucose/Light Corn Syrup helps with the shine of the glaze and also helps stop the sugar from recrystallizing. I haven't tried it with simple syrup but it's certainly worth a try if you cannot find Light Corn Syrup. I would recommend adding a small squeeze of lemon which will also help stop the sugar from crystallizing ;-)
thank you for replaying, i will try it soon
:-)
Nauma Mak
What's the name of the equipment you used to mix the glaze? Can it be substituted for an electric egg whisk?
It's a Stick Blender similar to this one amzn.to/2Mx4OND
Nice.
Thank you! :-)
I am just wondering why u have less subscriber... You are so talented... You should be having more...
It's so beautiful
Thank you so much. That's very kind of you to say. I am working really really hard trying to improve and increase my subscribers...fingers crossed! :-)
@@CupcakeSavvysKitchen ya.. I can see tht.. it's not easy.. don't worry you will get more... 👍👍👍 Keep up the good work..
Does the glaze actually set? Would I be able to transport 10 of the finished items do you think?
Yes, it sets into a very thin gel-like layer. You would be able to transport them no problem. They will need to stay cool and then be refrigerated when you arrive :-)
I think that was awesome! Wish you would teach that at koocam. I would definitely pay to learn that from u to get suitable info
Thank you! No need to pay for lessons, you can get it all here for free! :-)
Instead of Thickened/Whipping Cream, can I used regular Heavy Cream ?
Yes you can :-)
How many does this recipe make? What size mold?
I have decided to make this as a dessert for my catering exam! I have 2 hours to make this as well as a main course . would you say it would set enough in the freezer for me to mirror glaze it in around an hour and 30 minutes?
Unfortunately not :-( You would need a "blast chiller" for it to set enough in that time. In an ordinary freezer it will need to be left overnight :-(
Cupcake Savvy's Kitchen ah right thank you ! could I switch out the cheesecake for maybe a mousse of something that would set quicker perhaps?
Instead of 2 teaspoons of gelatin can I use gelatin sheets? And if so how many sheets should I use?
Very nice, but what weights you used to glaze ,please?
You can find the list of ingredients and measurement below in the description box. Thanks for watching :-)
Do you have a link to where I can get the big dome silicone mold? Thank you.
If you Google Silicone Dome Mould you will find plenty online :-)
What if I don't have a candy thermometer. Could you suggest what to do if I don't have one and also where I can buy one from
You can buy one from any kitchen store or online. It's ok if you don't have one, firstly when you bring the sugar solution to the boil, just boil for one minute and take off the heat and when you are waiting for the glaze to cool, just cool it to lukewarm. I hope this helps :-)
When I first scrolled by the thumbnail I thought I was looking at a set of dentures lmao But this looks delicious!
he he he!
can i use the glaze for just a cake? i like it shiny?
Yes you can :-) You will just need to make sure it is as smooth as possible as all the bumps will show through. It will also need to be frozen or extremely cold or the glaze will just all run off.
👍👏thank you!!!
You're welcome! Thanks for watching :-)
Hi, I don't use gelatin, would Agar Powder work?
Plz i need use gelatine leves how much???
3 for the glaze, 3 for the filling
You did not put the preparation under the ingredients of your vidéo for the chocolate dome with the pink mirror glaze. Where can I get the whole thing, ingredients and prep.?
I only list the ingredients. The preparation is the actual video.