you certainly could; you just need to prepare everything in steps to facilitate prep : 1)make the tart dough(which can be done well ahead and kept frozen until ready) 2) prepare the sorbet 3)temper and shape the chocolate 4)bake the sponge cake then cool and rest under weights. 5)take dough off refrigeration for 60 minutes or more to relax then shape(flatten)and return to refrigeration. 6)next day relax the dough, prepare the caramel, bake the tarts and cool to room then assemble the rest.
I've done enough pastry and desserts that I could probably do one of these parts. The sponge cake, the tart with caramel, maybe the sorbet after a few tries. All together and looking like that...no way. This is why you pay him to do this. Looks incredible all together.
This guy is no prison cook, he's the real deal. Years of training and technique along with creative talent means he will always be highly in demand. Like watching a fine watchmaker or jeweler in action.
Tart shell is mostly there for the texture. You shape it like a tart, so it can have a filling, and it looks nice as well. Im sure it just tastes like a moist spongecake, with a crispy tart shell.
Chef Luke butcher thank you for your demonstration. I am impressed with your artistic hard word. Please come to Houston Texas one day to teach a class.
I've been on a Michelin star video run. This was actually a decent video, looks amazing, but not too much fucking around. That's actually a pretty good portion too.
Can someone please tell me how the chocolate and cardamom sorbet is so smooth and creamy without having an ounce of cream in it . He didn't even use a machine to churn the mixture to prevent ice crystals.
I made the caramel and it tastes incredible but I feel like 300 g of butter is too much. I only had a 250 g block of salted Beurre d'Isigny on hand and felt I should've stopped adding it halfway through. The emulsion broke at the end but this is also a high fat content butter. Idk
its a tempering technique where rather than cooling the chocolate with a water bath you start off with a small amount taken out and put it in late to cool itm It's much harder than the usual tempering technique and requires much more skill.
Yes, i asked the same question and someone was kind enough to point out that nearly all micehlin kitchens use a pacojet. There is another channel on youtube called chef steps, they too made a very similar dessert and they used a pacojet as well.
Save glucose and spray can gold ganache oil(possibly cardamom pod)you probably have everything to make this in your home already. Mark-up for desserts is usually much higher than protein dishes, closer to 64/70% because of how much time is required to rest/proof/relax various elements(whereas protein dishes are typically costed around 28/34% --- so a duck entree that costs 11.32USD to make will be cost to 36.23 and sell probably for 38 on the atlantic seaboard.
Full recipe available here: www.thestaffcanteen.com/chefs-recipes/millionaires-chocolate-tart
HAH, I don't envy those 3+ years old comments. How come you guys decided to post this years later? ahahah.
please give me whole recipe sir i want to make it , its really mouth watering thnks for sharing..
@@heenakhan7298 isn't that the whole recipe?
Easy peasy . Nice quick midnight snack to make.
especially if you are an insomniac
LOL
streakersjt if your damn rich
**half way through making it**
Me: Fuck it, is Mcdonalds still open?
-Said the millionaire to his underslept chef
Thanks for the instructions brah, now i'm 100% i won't be able to make this desert.
you certainly could; you just need to prepare everything in steps to facilitate prep : 1)make the tart dough(which can be done well ahead and kept frozen until ready) 2) prepare the sorbet 3)temper and shape the chocolate 4)bake the sponge cake then cool and rest under weights. 5)take dough off refrigeration for 60 minutes or more to relax then shape(flatten)and return to refrigeration. 6)next day relax the dough, prepare the caramel, bake the tarts and cool to room then assemble the rest.
Lmfao
I've done enough pastry and desserts that I could probably do one of these parts. The sponge cake, the tart with caramel, maybe the sorbet after a few tries. All together and looking like that...no way. This is why you pay him to do this. Looks incredible all together.
The years of training are especially apparent in the last 30 seconds.
Why?
presentation I assume
@@cryptopirate8880 Becuase it's gonna look like crap when we do it.
The perfect quenelle and the piping maybe
Nah, tempering chocolate. Quenelle is ez
"millionaires" chocolate tart in 183 simple steps!
3:00 is so damn satisfying to watch.
I can't believe this video was only 4 minutes, felt like 40, the amount of stuff going on, but incredible looking tart
Wow that looks incredible.
Hello! I’m surprised no one commented
Last name Butcher, professional name Pastry Chef.
Hello Pastry Chef Butcher!
Wonder if there's a Luke Pastry Chef working as a butcher somewhere
Damn these food clips on TH-cam. It's like 50% you want to watch because it looks so good and 50% you don't want to because you can't try
Beautifully done, sir! Great pacing, no BS, straight to the point, shows techniques well.
I tried the sponge, texture is amazing and flavor is out of this world.
no not sponge bob you monster he's gone! lol jk
I'm pretty sure this is delicious but wow, so many steps... that's why I'll never be a pâtissière...
Patisseur
patissiere is the station.
Not all pastries are this difficult. They call it a millionaire's tart for a reason.
Patissier* ;)
what ? lol it's pâtissier (for males) and pâtissière (for females). Wtf
This guy is no prison cook, he's the real deal. Years of training and technique along with creative talent means he will always be highly in demand.
Like watching a fine watchmaker or jeweler in action.
Darn it Luke! You make this look so bloody easy. Thanks for another delectable video.
Seriously looks amazing.
You got Gordon Ramsay cameraman working for you?
Damn he's zooming into atom dude
such a small looking dessert with like 137 steps
Seriously a work of Art
Now I will give it a try
OMG so much work, but it looks outstanding! That chocolate sponge is insane..I want some.
I melted down all my wife's jewelry in a vain attempt to make my own goldleaf. I hold your vid responsible for getting me into this mess!
As incredible and delicious as it looks, I wonder how the tart shell taste together with the chocolate sponge ?!
its moist...
Tart shell is mostly there for the texture. You shape it like a tart, so it can have a filling, and it looks nice as well. Im sure it just tastes like a moist spongecake, with a crispy tart shell.
I once ate this, it is extremely good there’s ice-cream in the inside and cream on the outside
Who else mouth started watering?
For sure for sure, cool cool cool cool. Nice and easy, no problemo.
How did you get the chocolate off the bench and onto the baking paper ?
Its poured onto an acetate sheet(clear plastic) that's sitting on the bench
He had something underneath it
He poured it onto a sheet then placed another sheet on top, you can see the outline on the table.
plot twist: the chocolate is actually a paid actor..
certainly easy, will do weekly when deserving man arrives..👑thank you Chief, your blossom awesome
It looks lovely. Can’t beat steak n ale pie with mash n peas though bottle of red boom!
What
what is that glucose he added with the sugar? was it just syrup?
Chef Luke butcher thank you for your demonstration. I am impressed with your artistic hard word. Please come to Houston Texas one day to teach a class.
That's wondrous. Thank you.
Our pleasure ❤️
if you dont have a fancy steam oven use a bain marie in the bottom of the oven for moisture
I was just wondering if that would suffice. Thanks for answering my question two years in advance! ;-)
looks amazing! did someone make it after the video? did it go well?
Wow just found your channel! I am amazed! I love posh looking cakes :))) Where in UK are you based? Alla x
Luke is from Purnell's in Birmingham
StaffCanteen Yaaaas BIRMINGHAAAAM
Thanks Alla! We're now based in Basingstoke
what’s the called when you make the chocolate on the top go in that shape
quenelle
it's a rocher, a quenelle is done with two spoons
what was in that spray? didn't quite catch it
Love how complicated this is 😍
Full recipe plz chef
I Need One Now...
What can I use as a substitute for eggs?
Beautiful chef .. thank you .
Wow!!!! excelente gracias por compartir su receta y su tecnicas para decorar.
This looks delicious.
Those were the freshest looking eggs I've ever seen
There's just so many elements here.
so precise and clean, real joy to watch!! :)
How much does it cost?
I've been on a Michelin star video run. This was actually a decent video, looks amazing, but not too much fucking around. That's actually a pretty good portion too.
What did you just spray that with?
This must take an eternity to make
Brilliant work of art.
Whats with the gold spray
waao very excellent dessert chef thnx..but please tell me how to get whole recipe with mesement?
www.thestaffcanteen.com/chefs-recipes/millionaires-chocolate-tart
Add sugar to sugar, stir the sugar and at the end don't forget to add the.. you guessed it! Sugar! 🤣
Brb gonna make this real quick
Truly this is amazing
increible! me encanto la receta! very good!
Great work sir
What are the black crumbs? And how does it stick on the chocolate disk?
This is a chocolate soil. Luke's full recipe is here: www.thestaffcanteen.com/chefs-recipes/millionaires-chocolate-tart
Can someone please tell me how the chocolate and cardamom sorbet is so smooth and creamy without having an ounce of cream in it . He didn't even use a machine to churn the mixture to prevent ice crystals.
I have sent my e-mail but the recipe didn't open chef why?
dam, now I want to take the train to Birmingham just for this
¿no viene susbsitulado en español?? quiero hacerla , pero no lo entiendo completamnete lo que dice
Sorry - we don't have translations on all our videos yet!
I'm going to make this.
Nice 1 chef ...it'llbe on the menu this xmas
I wish I could stand next to him and learn day by day amazing teaching in A+ patisserie thank u
If I had the means and the choice to specialize in one type of cooking, I'd choose patisserie.
Great film, great chef, thank u
Very nice !
I made the caramel and it tastes incredible but I feel like 300 g of butter is too much. I only had a 250 g block of salted Beurre d'Isigny on hand and felt I should've stopped adding it halfway through. The emulsion broke at the end but this is also a high fat content butter. Idk
What's the name of this ice cream/mouse decoration when you do with two spoons? It has a specific name and I can't manage to find
It's a quenelle or rocher when done with one hand!
Delicious... The tart too!
Seems like I struck gold down the searchmine of youtube!
how much would something like this cost a la carte?
why did he add the chocolate in batch? is it to make it faster?
its a tempering technique where rather than cooling the chocolate with a water bath you start off with a small amount taken out and put it in late to cool itm It's much harder than the usual tempering technique and requires much more skill.
its a way of tempering chocolate, heat up a batch then add the other half to cool it down
Nice!
Alex&Milana i checked out your channel,I love the pastry u make! ^^
chef I have one qustion of you please tell me..How long does the lamb take to cook? I am indian plese tell me sir..thnx once again
Used the caramel for a different recipe, it was fucking amazing!
yummy my mouth gets watery, i want to eat it right now,
Absolutely awesome 👏 great 👍🏼 master chef 👩🏻🍳
How much is this cake in real life?
And how much cost ingredients, to prepare this cake?
Impressive work would eat 10/10
this looks like a very RICH dessert
That was a real epic dish👏👏👏
This is heaven on a plate!!!
This chef made me feel starving!!😋❤👌
Watching this while eating an Oreo
Fantastic!
is it just me or are the most *good* chefs from GB and France?
And Italy
wait--how did he transfer the chocolate from on the table to the wax paper???
metseia that’s what I was saying 😂
Did he pass the sorbet through the pacojet blades? Thats my only question
Yes, i asked the same question and someone was kind enough to point out that nearly all micehlin kitchens use a pacojet. There is another channel on youtube called chef steps, they too made a very similar dessert and they used a pacojet as well.
Very nice
Pure masterclass.
It looks good, I would definetly eat it
This is like a masterchef pressure test
How much... ?
What are the cost of ingredients to make this?
Save glucose and spray can gold ganache oil(possibly cardamom pod)you probably have everything to make this in your home already. Mark-up for desserts is usually much higher than protein dishes, closer to 64/70% because of how much time is required to rest/proof/relax various elements(whereas protein dishes are typically costed around 28/34% --- so a duck entree that costs 11.32USD to make will be cost to 36.23 and sell probably for 38 on the atlantic seaboard.
i am speachless
It looks amazing!
That's a very appropriate last name for a chef. I wonder what special ingredient do these pastries have.
so hungry for this now...