I've made this cake twice so far and it turned out very well. The video has just the right amount of information to follow along successfully without being overwhelmed by needless details.
Bah il/elle omit de préciser la température du sucre qu'il doit atteindre pour avoir ce caramel... ça doit être un grand cassé ou caramel entre 145°-150° .Cette vidéo n'est pas pour les débutants ça je vous le dit.
Bonjour, vos vidéos sont si relaxante, c'est comme de la méditation pour moi, pas de musique , pas de discours inutile, pas de bruit de fond, juste celui des ingrédients, surtout ne changé rien ❤❤❤❤
I absolutely love all of your videos and recipes! I’m a sous chef at a restaurant in Ohio and this particular cake inspired me to put a similar dish on our menu, however this mousse was flavored with Nutella and the praline was just a garnish. Thanks so much!
@@Kokeshiflower Absolutely, it was definitely a hit. I literally just subbed the same amount of Nutella for praline paste and that was it, maybe even a little bit more. You may want to cut back on the sugar to account for the sugar in the Nutella but I didn’t find it too sweet at all.
Another question as you are a sous chef.. do you know if pectin would work instead of gelatin? I cannot eat gelatine as it contains animal products@@RileyNA
@@Kokeshiflower I don’t have any direct experience with pectin in place of gelatin but theoretically it should work. I would look up how much to use per gram of gelatin and give it a shot. Some stores also carry Agar Agar which should work too. Do let me know if you try it!
Thank you very much for your efforts. Thank you very much for the recipe. I have just made your recipe. Too bad there is no possibility on yutube to send you the photos of the cake it is just magnificent.I have just made it yesterday .it's really very delicious I made it successfully .bravo chef 👍. Your fan from morocco
Really nice cake tried it out hard work though but still worth it, and I also like how he or she is really neat and carefull, thanks for the recipe M. Patisser!!!
I made it as a cake for my birthday, it was amazing, I wish I can send you some photos . Thank you for sharing, this is the third recipe I tried from you and the result is perfect each time.
Mmmmh ! Da kriegt man ja schon beim zuschauen Appetit. Sieht sehr lecker aus. Du hast das wieder so schön gemacht. Ich mag deine Videos sehr. Es entspannt mich wenn ich dir zuschaue. Die Geräusche haben mir diesmal besonders gut gefallen. Danke für deine tollen Videos.
Jesus is the only way the truth and the life. He died on the cross and rose on the third day so that you may be forgiven of your sins. Turn from all sin and follow Him. You will be set free and have everlasting life in Heaven. Repent while you still can!
Buenas tardes amigos se me hace agua la boca que delicia Dios le guarde y acompañe siempre 🙏🎹🐦las mil y una delicia saludos de Barranquilla hermosa labor🍩🍒
Fabulous cake!i like praline in certain creams-hazelnut or nuts-You are very skilled and i like the finesse with which you work,thank you for sharing these wonderful recipes with us.
Your chocolate mousse cake with hazelnut praline looks incredibly gorgeous, this is a fantastic recipe and looks extremely delicious. I'll definatly try it as soon as possible. Thanks for sharing. CONGRATULATIONS M DEAR. Have a happy month.
Great recipe. Going to make it. hav e transcribed your instructions. Shared for others. Hazelnut praline paste Hazelnut 200g 160℃(320℉) for 8 minutes - bake for 8 minutei n oven Sugar 210g Water 60g Cook sugar and water on low heat till turns amber, remove from heat, add hazelnuts and mix , turn on to non stick sheet, flatten to single layer of nuts, leave to cool Blitz in food processor till turns to smooth paste. Decant to airtight container Hazelnut cocoa cake Baking sheet of 32 cm x 27 cm ( grill shelf pan size) Pre heat oven to 180 C 6 egg yolks Sugar 30g Hazelnut praline paste 60g Cake flour 50g Cocoa powder 20g 3 egg whites Sugar 60g Method 180°C (356°F) for 12 minutes Line baking sheet with paper, leaving vertical border at sides. Mix egg yolks with sugar , add praline paste Sieve flour and cocoa powder together Whisk egg whites adding sugar in 3 goes Mix yolks mix, with eggg whites Add flour to mix, (Like in genoise spomg method) , Thoroughly amalgamate. Spread onto baking paper on sheet, carefully level top, and Tap to lose bubbles. bake for 12 minutes at 180 C. Check all cooked Leave to cool on rack. Peel from baking paper Hazelnut chocolate mousse Milk chocolate 50g Liquid cream 100g Gelatin 7.5g Hazelnut praline paste 90g Liquid cream 200g Method Heat cream and chococolate till boiling in microwave and stir till fully mixed Bloom gelatin in cold water for 15 minutes Whisk cream till porridge texture Add praline. Add gelatine to cooled choc mix Mix well. Let cool Mix with whipped cream in 3 goes Get cake tin cut sponge to size ( line with clingfilm) and put one layer of sponge on bottom, fill with mousse. Tap to lose bubbles. Top with second layer of sponge, freeze Hazelnut chocolate ganache Hazelnut praline paste 80g Dark chocolate 80g Liquid cream 80g Melt chocolate and cream in microwave till boiled, add praline. Mix well Leave to cool until porridge ( not set, still pourable) Pour over frozen mouse (top layer) Decoration De mould with heat gun Mark out portion sizes on tray. Heat knife in boiling water and cut slices, with clean edges, regular size. Gold leaf Chocolate leaf Add a small piece of gold leaf to one portion slice. Add chocolate leaf to portion for decoration
Merci! Vous pouvez utiliser la moitié des amandes et la moitié des noisettes. Cependant, il n'est pas recommandé de le remplacer complètement par des amandes.
Aboslutely beautiful looking cake! I can’t wait to make it. The ONLY question I have is….HOW MUCH COLD WATER DID YOU USE TO BLOOM THE 7.5 GRAMS OF GELATIN IN??? Please, that’s the only measurement that I can’t seem to figure out no matter how much I google, “standard firmness ratios of gelatin to water.”
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!
Jesus is the only way the truth and the life. He died on the cross and rose on the third day so that you may be forgiven of your sins. Turn from all sin and follow Him. You will be set free and have everlasting life in Heaven. Repent while you still can!
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
I've made this cake twice so far and it turned out very well. The video has just the right amount of information to follow along successfully without being overwhelmed by needless details.
Thank you!
ممتاز جدا لقد استفدت كثيرا
It was delicious ?
Bah il/elle omit de préciser la température du sucre qu'il doit atteindre pour avoir ce caramel... ça doit être un grand cassé ou caramel entre 145°-150° .Cette vidéo n'est pas pour les débutants ça je vous le dit.
Bonjour, vos vidéos sont si relaxante, c'est comme de la méditation pour moi, pas de musique , pas de discours inutile, pas de bruit de fond, juste celui des ingrédients, surtout ne changé rien ❤❤❤❤
Thank you！
I absolutely love all of your videos and recipes! I’m a sous chef at a restaurant in Ohio and this particular cake inspired me to put a similar dish on our menu, however this mousse was flavored with Nutella and the praline was just a garnish. Thanks so much!
Sounds great! How much Nutella do you use in the recipe as a sub may I ask? thank you
@@Kokeshiflower Absolutely, it was definitely a hit. I literally just subbed the same amount of Nutella for praline paste and that was it, maybe even a little bit more. You may want to cut back on the sugar to account for the sugar in the Nutella but I didn’t find it too sweet at all.
Thank you sounds absolutely divine! I will try this as I think it sounds wonderful@@RileyNA
Another question as you are a sous chef.. do you know if pectin would work instead of gelatin? I cannot eat gelatine as it contains animal products@@RileyNA
@@Kokeshiflower I don’t have any direct experience with pectin in place of gelatin but theoretically it should work. I would look up how much to use per gram of gelatin and give it a shot. Some stores also carry Agar Agar which should work too. Do let me know if you try it!
Даже дякую за Ваші надзвичайно чудові рецепти!
Как приятно смотреть без всякой лишней болтовни огромное спасибоо Вам
Thanks！
Svp est-ce que c'est bon avec praliné amandes j'aime pas les noisettes ET merci toujours top👌👌👌👍👍
Thank you very much for your efforts. Thank you very much for the recipe. I have just made your recipe. Too bad there is no possibility on yutube to send you the photos of the cake it is just magnificent.I have just made it yesterday .it's really very delicious I made it successfully .bravo chef 👍. Your fan from morocco
Thanks！
Really nice cake tried it out hard work though but still worth it, and I also like how he or she is really neat and carefull, thanks for the recipe M. Patisser!!!
The cake is absolutely delicious 😍❤️🥰😋.
Очень красиво и вкусно. Одно удовольствие наблюдать за процессом приготовления - завораживает.😋 Спасибо за рецепты.
Thanks, it's my pleasure!
So impressive!!! Just watching you make the praline is already a lot of effort and from start to finish, everything looks so beautifully made!!! 😊
Thank you!
Wow hazelnut praline so yummy im hungry see this content 😍😍
Thanks!
Bravo un travail d’art
C’est très raffiné
Merci😁
I made it as a cake for my birthday, it was amazing, I wish I can send you some photos . Thank you for sharing, this is the third recipe I tried from you and the result is perfect each time.
Bravo！
You can post the photo on your TH-cam and give me the URL.
Congratulations! A BIG GOLDEN STAR ⭐️!
Thanks！
Je n'arreterai jamais de le dire:vous etes vraiment un vrai chef.bravo monsieur..
Merci!
Avant de terminer la vidéo je te donne un like et je m'abonne à ta chaîne parceque dès le début on voit ton savoir-faire
Merci beaucoup！
Moi pareil
Realmente un exquisito bocado
Hoy mismo voy a comprar los ingredientes ...
GRACIAS POR COMPARTIR...
It's the most delicious cake that I have seem! Congratulations and thanks for sharing with us! Excellent work! 👍😊⭐❤️🙌💞😘💚😍❤️👏👏👏👏⭐🙌
Thanks！
Experiment on hazelnut, fantastic idea😊🙏.
Delicious cake and beautiful...😋
Thanks！
قال رسول الله ﷺ : أكثروا من الصلاة عليّ ليلة الجمعة ويوم الجمعة فإن صلاتكم معروضة عليّ.اللهم صل وسلم وبارك على حبيبنا محمدﷺ.
عليه أفضل الصلاة والسلام ♥️
اللهم صلي وسلم على رسول الله صلى الله عليه و سلم
اختي ممكن تعطيني طريقة التحضير بلعربية
@@zawjihayati438 7
Mmmmh !
Da kriegt man ja schon beim zuschauen Appetit.
Sieht sehr lecker aus.
Du hast das wieder so schön gemacht. Ich mag deine Videos sehr. Es entspannt mich wenn ich dir zuschaue. Die Geräusche haben mir diesmal besonders gut gefallen.
Danke für deine tollen Videos.
Thanks!
Lecker! Super gemacht, Danke.
The chocolate mousse cake is wonderful and delicate,like,share
Thanks！
Hgi
Jesus is the only way the truth and the life. He died on the cross and rose on the third day so that you may be forgiven of your sins. Turn from all sin and follow Him. You will be set free and have everlasting life in Heaven. Repent while you still can!
Yummy yummy delicious 😋
This cake looks so beautiful. I'm so sure it is delicious, too! You're so talented!
Yes, indeed
Thanks!
Thanks...^.~
Buonasera, complimenti per la bravura e rara professionalità! Non smettere di regalarci le tue preziose ricette! Saluti
Thanks！
@@M.Patisserie 👍
Sono d'accordo con te 👍lei sue ricette sono meravigliose 👍👍😊
Wow! You made hazelnut praline!!
Awesome, I can't wait to try your recipes :D
Thank you!
名副其实的 “热量炸弹”，太诱人了！我在家是不太可能模仿了，哈哈！
Magnifique👏👏👏👏👏👏👏👏👏👏👏🌟🌟🌟🌟🌟Thank you
Merci！
Watching your videos is a real pleasure 😍🤤😋
Thank you ❤🇩🇿❤
Thanks！
Buenas tardes amigos se me hace agua la boca que delicia Dios le guarde y acompañe siempre 🙏🎹🐦las mil y una delicia saludos de Barranquilla hermosa labor🍩🍒
Thanks！
Se ve deliciosa como todo lo que hace, Dios siga dándole creatividad y le bendiga sus 🙌🏻 gracias por compartir sus técnicas y recetas 👍🏻🤗
Gracias, es un placer!
Pero yo soy un hombre.
Спасибо за чудесный рецепт! Никаких сомнений, что это просто божественно вкусно.👍😋
Thanks！
Beautiful! And good video. It helps me not to be so scared of making the praline. thank you.
My pleasure！
Un grand bravo à vous Madame
Thank you very much for awesome recipe and sharing!!!
My pleasure！
Everything is good👍😍👍😍
Thanks！
My favourite hazel nut. Thanks for sharing
My pleasure！
Votre travail est impressionnant de précision ! Bravo et merci pour toutes vos belles réalisations 😊
Merci!
Fabulous cake!i like praline in certain creams-hazelnut or nuts-You are very skilled and i like the finesse with which you work,thank you for sharing these wonderful recipes with us.
My pleasure!
C'est du pro, super boulot.
Merci！
Caramel Hazelnut looks delicious 😋 and amazing preparation so yummy
Thanks!
Your chocolate mousse cake with hazelnut praline looks incredibly gorgeous, this is a fantastic recipe and looks extremely delicious. I'll definatly try it as soon as possible. Thanks for sharing. CONGRATULATIONS M DEAR. Have a happy month.
Thank you, it's my pleasure!
@@M.Patisserie You're welcome dear, I thank you, too.
Great recipe. Going to make it. hav e transcribed your instructions. Shared for others.
Hazelnut praline paste
Hazelnut 200g
160℃(320℉) for 8 minutes - bake for 8 minutei n oven
Sugar 210g
Water 60g
Cook sugar and water on low heat till turns amber, remove from heat, add hazelnuts and mix , turn on to non stick sheet, flatten to single layer of nuts, leave to cool
Blitz in food processor till turns to smooth paste. Decant to airtight container
Hazelnut cocoa cake
Baking sheet of 32 cm x 27 cm ( grill shelf pan size)
Pre heat oven to 180 C
6 egg yolks
Sugar 30g
Hazelnut praline paste 60g
Cake flour 50g
Cocoa powder 20g
3 egg whites
Sugar 60g
Method
180°C (356°F) for 12 minutes
Line baking sheet with paper, leaving vertical border at sides.
Mix egg yolks with sugar , add praline paste
Sieve flour and cocoa powder together
Whisk egg whites adding sugar in 3 goes
Mix yolks mix, with eggg whites
Add flour to mix, (Like in genoise spomg method) , Thoroughly amalgamate.
Spread onto baking paper on sheet, carefully level top, and Tap to lose bubbles.
bake for 12 minutes at 180 C. Check all cooked
Leave to cool on rack. Peel from baking paper
Hazelnut chocolate mousse
Milk chocolate 50g
Liquid cream 100g
Gelatin 7.5g
Hazelnut praline paste 90g
Liquid cream 200g
Method
Heat cream and chococolate till boiling in microwave and stir till fully mixed
Bloom gelatin in cold water for 15 minutes
Whisk cream till porridge texture
Add praline. Add gelatine to cooled choc mix
Mix well. Let cool
Mix with whipped cream in 3 goes
Get cake tin cut sponge to size ( line with clingfilm) and put one layer of sponge on bottom, fill with mousse.
Tap to lose bubbles.
Top with second layer of sponge, freeze
Hazelnut chocolate ganache
Hazelnut praline paste 80g
Dark chocolate 80g
Liquid cream 80g
Melt chocolate and cream in microwave till boiled, add praline. Mix well
Leave to cool until porridge ( not set, still pourable)
Pour over frozen mouse (top layer)
Decoration
De mould with heat gun
Mark out portion sizes on tray. Heat knife in boiling water and cut slices, with clean edges, regular size.
Gold leaf
Chocolate leaf
Add a small piece of gold leaf to one portion slice. Add chocolate leaf to portion for decoration
❤
كيف اخد الوصفه
Por gentileza vc poderia me informar se esse creme líquido seria o creme de leite ou o chantilly?😊
Vraiment ms pâtisserie 🥧 👍👍stp est ce que je px utiliser les amandes merci
Merci!
Vous pouvez utiliser la moitié des amandes et la moitié des noisettes. Cependant, il n'est pas recommandé de le remplacer complètement par des amandes.
Very nice 👌👌 ماشاء الله
Thanks!
Кушай кушай не стесняйся
Сколько хочешь ты бери
Ярким вкусом наслождайся и добавки попроси
C'est appétissant, travail des grands chefs. Bravo
Merci！
Looks beautiful and delicious
Thank you for shearing!!!
Thanks, it's my pleasure!
روعه بجنن يسلمو מגניב ,נהדרת כמו תמיד
Thanks!
No se de qué país eres, pero se ve muy bonita e interesante tu escritura
Wuau look amazing 😍😋
Aboslutely beautiful looking cake! I can’t wait to make it. The ONLY question I have is….HOW MUCH COLD WATER DID YOU USE TO BLOOM THE 7.5 GRAMS OF GELATIN IN??? Please, that’s the only measurement that I can’t seem to figure out no matter how much I google, “standard firmness ratios of gelatin to water.”
Nice sharing dear friend 👌👍👍
My pleasure！
واااو ابدعت اهنيك على احترافيتك 👌
Thanks！
Maravilha !!! Tentarei fazer no Natal. O creme branco que bate e mistura é chantilly ???
Yes
Une belle recette chef je vous admire beaucoup un travail d'un vrai chef joiyeux Noël ilhem de l'Algérie
Merci , je vous souhaite bonne annee 2021.
Magnifique et super bien expliqué merci
Avec plaisir.
Very nice cake and extremely tasty
Thanks !
So much hard work, but it must be worth it! Thank you for sharing!
My pleasure！
🙏This is my best recipe anymore😃❤️Thank you very very much.
I love this..🔥🔥
Harika müthiş ellerine sağlık teşekkür ederim kardeşim bizlere güzel şeyler ôğrettigin için emeğine yüreğine sağlık kolay gelsin 👏👏👏
Thanks！
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!
Thank you chef for sharing your wonderful cake and recipe. God bless you..
Thanks, it's my pleasure!
Yyyyyy66
Lovely cake👍
Thanks！
Harika görünüyor ellerine sağlık.
Looks so delicious
Nice recipe
Thanks！
БОЛЬШОЕ СПАСИБО ЗА ТАКУЮ КРАСОТУ И ВКУСНОТУ.
My pleasure!
رائع جداً انت مبدع ودوم بتقدم ونجاح
Thank you！
هل يمكن تعويض البندق بنوع اخر من المكسرات...دائما متألق 😘😘😘
أقترح عليك استخدام الفستق.
@@M.Patisserie شكرا لك
@@M.Patisserie شكرا لك
Look like tasty cake
Thanks！
Vraiment un délice .
Merci！
It's special and amazing as always 😍👍🌹
Thanks！
@@M.Patisserie your welcome.
The cake looks delicious.. Thank you for the amazing recipe.....can u tell me if the liquid cream already has sugar in it??
My pleasure！
There is no sugar in the liquid cream.
@@M.Patisserie Thank you so much
It looks delicious. Magnique merci.
Jesus is the only way the truth and the life. He died on the cross and rose on the third day so that you may be forgiven of your sins. Turn from all sin and follow Him. You will be set free and have everlasting life in Heaven. Repent while you still can!
Un. Verdadero. Poema. Bendiciones.
Thanks！
So yummy 😋
I like your cake looks yummy 🥰
Thanks！
@@M.Patisserie u welcome🌷
C'est très professionnel!👍😋
Merci！
Je viens de m'inscrire à ta chaîne je t'invite à visiter la mienne💓😊
Superbe recette !
Merci！
Looks beautiful n delicious plz upload eggless cake
Please search eggless in my channel
Wow looks amazing 😃👍🏻👍🏻
Thanks！
Un délice !!!!.merci chef. Bonne continuation. 💐
Merci!
I love hazelnuts .. it makes any dessert delicious 🤩🥰🥰
Yes, this is true.
parabéns parece delicioso uma bela sobremesa
Thanks！
This is what I call perfection!!!! Yummy looking so delicious and elegant 😋😋😋
Thanks！
Five Star Dessert! For Five Star Pastry Chef!⭐⭐⭐⭐⭐
Thanks!
Coucou, comme toujours, une merveilleuse recette, ce gâteau 🍰 doit avoir une saveur délicieuse. Joyeux Noël 🎄 et bonnes fêtes 🥰🧜🏼♀️
Merci et bonnes fêtes！
Super delicioso felicitaciones el pastel 😋👏👏👏🤩🤩🤩
Merci!
رائع جدا 👍👍👍👍👍👍👍👍👍
Super👌🖐👍
Вы как всегда на высоте 👌👌👌
Thanks！
Bravo
Thanks！
il à l'air délicieux beaucoup de succès inchallah
Merci！
شغل جميل وذوق عالى ما شا الله
Thanks！
ما شاء الله ، قناة روعة 👏👏👏💐 شكرا
Thanks, it's my pleasure!
I loved your effort. Thank you very much. I follow you from Algeria
Thank you！
Hola soy de Venezuela excelente..Se puede reemplazar la gelatina en láminas por gelatina sin sabor por la misma cantidad gramos
Very, very good.
It looks fine and tastes great.
Thanks！
الله يعطيك الصحه 👈🔔👍
Wow👏👏 Super lecker 👍
Thanks！