The Perfect Sans Rival Recipe (Easy for Beginners) with Chef Martin
ฝัง
- เผยแพร่เมื่อ 7 ต.ค. 2024
- With nutty layers of meringue, rich buttercream filling, and crunchy cashew toppings, this heavenly dessert is an absolute essential recipe. Learn how to make sans rival with Chef Martin!
------------------
Ingredients:
8 pc egg white
1 cup sugar
1 cup finely chopped cashews
Buttercream
8 pc egg yolks
1 cup sugar
2 cups unsalted butter
1 tsp vanilla
1 cup coarsely chopped cashews
------------------
We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.com
The Fat Kid Inside Studios
Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Julius Rivera - Videographer
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
Ivan Christian Cocjin - Editor
Trist Bagano - Content Manager
Chester Velasco - Production Assistant
Sofia Paderes - Graphic Designer
Roanne Salvacion - Accountant
Christiana Manuel - Graphic Artist
Social Media:
/ featrmedia
/ featrmedia
/ featrmedia
/ erwan
/ erwanheussaff
Erwan was trolling Martin and it made it to the edit. 🤣
(╯ರ ~ ರ）╯︵ ┻━┻
Jesus I almost questioned my knowledge of the only two french words I understand from that comment.
Rrrrrright... 🤔
The last part made this video even better. ♥️
Chef martin is giving us light and positive vibes. A breath of fresh air 🤎
The last part was what I actually needed to hear today 🥹 thank you Chef Martin 💗
6:17 onwards "a powerful ending" . it was like a reflection for what happened to sans rival. Very timely, I learned about Sans Rival and made me feel better bec of the encouraging words. Thank you. 🙏
No wonder you have that many followers, you’re such a sweet guy, this is the first time I watch you. All natural, Love it. Thanks for the tips at the end
This is my 1st time in your channel. I was looking for a smaller recipe of sans rival since I live alone most of the time.
I love your message towards the end. I wish a person I know could have listened to it but then again she is that... obstinate. she refuse to learn and would rather depend on others to survive. We haven't been talking simply because she refuse to learn anything especially cooking.
I am 53 now. People say I am a very good cook which makes my husband proud. But believe it or not, 13 years ago, when I was an executive secretary I would ask my mother to cook for me. If my mother isn't around, I would go to any fast food or even carenderia. My life changed though when I got married and had to live in the US. Omg even if you have money, there are no restaurants in my part of the country!!! I could almost say I starved?!? LoL
I am a survivor. With the very limited resources that I had I learned to cook. I learned to cook anything and everything. From Filipino adobo to Singaporean laksa, from pan de sal to cheese cake. I must confess though, it's not always true that the first try will come out right. Just like your sans rival :)
Since the dentist will pluck out 2 of my lower molars, I don't mind at all if your sans rival isn't crunchy. I haven't thought of not making the wafers crispy. I will surely give your recipe a try when I get home.
Why not enlisting the ingredients and exact measurement. The recipie is to vague. I will look for another one on youtube
0f all sans rival presentation yours is the most presentable very neat and palatable
I always feel like chef Martin is such a sweet and gentle person. 😄
its because he is!!! waaah
Chef Martin, I was just searching on how to make sans rival. Bakit naman may **sometimes you feel like you're not in a place/state of mind na gusto mo**
Very timely, at least for me 🥹🤗 THANK YOU CHEF, SA SANS RIVAL RECIPE AT SA MOTIVATION.
This video was made 9 months ago, but it seems like there's no such thing as "matagal na yan" to every challenge that we face every single day 🥹😁😭
May all of our "someday"s turn into "finally"s, soon 🥹🤗
I love your closing words of wisdom. You are a skilled baker.
Was feeling a bit down and searched for Chef Martin. Thank you for the unexpected ending. Your words made my day better. :)
Aww we love Chef Martin and his words of wisdom 😁 made my day!
My birthday cake 🥰 thank you for the recipe. Will attempt to recreate 🤞🏽
Happy birthday!!
This is my late kuya’s favorite cake. His birthday is next month and I think it would be lovely to make this. I didn’t realize it was pretty simple. Thank you for this recipe.
Gusto ko po yung style mo,🎉 Chef Martin! Very natural, walang maraming salita. Pati yung videographer mahusay. Appropriate background music pati. Congrats, team Chef Martin!🎉 🎉
This is great! I like that you honest comment of your cake. And yes! There is always hope. I remember my college professor would say that the only thing permanent in the world is CHANGE. Therefore your situation may and can change And with God’s help it can change for the better.
Love the message at the end. I will definitely remember this recipe coz of this.
You make the world brighter with your message at the end. I am going to try to make it. One of my favorite desserts. Thank you.
It looks delicious! And the last words by chef Martin made my day 🙌🏻
May pinagdadaan si chef.....hoping for a better day for you💪
The last part really got me. Thank you. I’ve been studying for my practical test for tomorrow and took a break to eat dinner and the last part really got to me. So thank you chef! 🙏🙏
Chef Martin, your message at the end was so kind and earnest. I hope it lifted dark thoughts from some viewers’ minds. The cooking demo was wonderful, too but that unexpected bit of food for thought was great! Thanks Erwan for inviting Chef Martin!
i watched bc of sans rival but chef's message at the end touched me 😭 i needed to hear it. thank you.
Chef Martin always giving of that gentle positive vibe .. and we are loving it..💗
Hooooy Chef Martin! Ang nais ko lang manood ng Sans Rival Recipe. Wasn't epecting that outro ha. It hits me kasi nga im going through something, so very timely. Anyway, thank youuuu!
I was just watching how to make sans rival and didn't expect to hear those words in the last part, what I feel like I needed to hear right now 🥺 thank you chef martin!
Also, I hope I can see more of this segment "essentials" from Chef Martin in the future! As someone who does not have any background in baking and just want to bake as a hobby, I really like how Chef Martin does this, i like how he explains the step by step procedure and the techniques and its reason behind it.
I've been seeing recommended videos from this youtube channel for a long time, and what made me subscribe and watch more from this channel is one of Chef Martin's videos, the first one I ever watched from this channel..(can't recall if it's from essentials or mashups). Thanks to that I get to discover how good the quality of the video contents in this channel.
I noticed the temperature on the beginning and also the texture of the wafer but I admire your honesty. I will follow your recipe ❤
As one who has been baking sans rival for 48 years, your demonstration and finished product is awesomy
Forever fave! Someday i’ll learn how to make this 😌
Good luck!
I love chef Martin the way he speaks very clearly and very calm. For subscriber like me I can easily understand his techniques. And the last part is what I appreciate most his words of wisdom 😊😉😍
Hello po. I tried baking using your recipe po. First time baker here. After 3 tries, nakuha ko na po tho need ko pa ng improvements pero thank you so much for sharing your recipe❤️❤️❤️
My favorite dessert growing up. Usually shows up during big family gatherings. Or if you want something lighter, go for a pavlova w/ fresh mangoes and whipped cream and/or calamansi curd.
You don't even know how i needed what chef martin said at the last part 'cause my mom died of cancer recently and i feel like im at a lost cause right now... thank you, chef!
My gosh I knew there was a lot of sugar and egg whites but had no idea that there were sooo many eggs in the buttercream! Love what you said at the end. Thanks for trying to brighten peoples day. 😊 🙏💕
You're right! and You still did it well baking our favorite Sans Rival Chef Martin. 👏👏👏
Thank you for the Sans Rival Recipe! God bless
Thank you, Chef Martin. Just keep going.
Always!
I feel your kindness and humility ...
Thank you for that last message. It really brings a smile to me.
I really like this version. Thank you for sharing the recipe. I been holding back in making it because they made it look complicated. Great job!
we need that kind of reminder from time to time. Thank you ♥️
FEATR, you are right SANS RIVAL is a French term and not Spanish because SANS in French means WITHOUT in English, although RIVAL is both French and Spanish as well as English. Therefore, SANS RIVAL means WITHOUT or NO RIVAL or walang kalaban in Filipino. I am an International Cheffe and I love Sans Rival. French was one of our Elective Foreign Languages in my BS-HRM Course. If I have no time to bake, I use OTAP as a cake base and just sprinkle a lotta coarsely ground cashew nuts after spreading the buttercream. That is an instant Sans Rival. The crispiness of the OTAP makes it more enjoyable to eat.
The last part made me cry 😭💓 thank you, Chef Martin
Thanks Chef Martin for a words of Wisdom 🥰💗
Appreciate you Chef Martin! ❤️ Last part was something I also needed to remind myself with. Thanks!
I loved the ending. Needed that. Thank you. And now I wanna try this cake. I saw it on a bakery I follow on IG and I was curious.
The last part made me tear up a bit....will def try this recipe. Thanks Chef!
that message at the end was what I needed to hear right at this very moment
thank you for the new recipe.. i would love to try thissss.
danggg, no words can express how much i love chef martin🥺
Thanks for the kind words Chef Martin. 🙏🏼 more power Featr team 💪🏼
You can try Macadamia nuts and it elevates Sansival into another level.
Love the message at the end of the demo. ❤
Love the encouraging message at the end!
I needed that. The recipe and the message. Thank you ❣️
The enlightenment at the end sounds like you are going into something, make sure to talk it out to someone you trust. Love this episode of FEATR. ❤️ im making san rival today 😘
Having sansrival definitely makes me treat people more kindly and makes my day better. :D
Chef Martin! Thank you for the message.
Chef Markrys corner advice. Love it . And also the No rival
Sansrival and encouragement, just what I needed. :)
My favorite. Now I'm craving ugh!
thank you i like your simple tecnique keep on watching from hawaii
I find Chef Martin attractive! ❤️
What a fun little cake! I've made several cakes that include meringues in the layers. This will be a great new one to try. Thanks!
For the beginner I try to make. Thank u chief 😋
It looks good to me yummy my fave
I like the note in the end 💖💖💖
I just discovered this cake. It’s amazing
This was great you are a blessing.
Positive vibes!!!! 👍
Thanks for the ending words Chef Martin! I feel I'll need those when I try to make your sans rival recipe :)
I love the last part. 💗💗
Will make this for my birthday in a few days. What size is the sheet pan? Thank you! Awesome and great message at the video finale!
message at the end of your video is a great reminder to everyone. Will be copying your recipe for the holidays!
Looks yummy! you are right about the words!
Thanks for sharing sir erwan and i love this recipe and i learn how to make sans rival!❤
Hope you enjoy!
My fave, thank you Chef Martin🥰🥰🥰
Nice encouraging words chef Martin..
Luv u chef! Thank u po. ♡
I'm not sure if I missed the measurement of the water you added with sugar for the frosting (buttercream), if you could let us know I would gladly appreciate it.
What's the temperature of sugar mixture 115°C?
300°F (45mins) is this correct? Not 140°F?
Thanks!
really felt down today, glad i watched this
Thanks for the message chef!
Chef Martin is such a gem ❤️
I like Chef Martin ever since! And the affirmation at the last part made me like him even more hahaha!
Hi crush!
Awww love this video! Thanks Chef!
Lovely recipe and message 💛
Can the syrup be made ahead of time so you don’t have to worry about cooking the egg yolks?
You can just whip the egg whites and add the sugar slowly when it's frothy! It'll give you the same volume but the bubbles will be a bit fragile!
It really looks great chef martin
Love this❤️ Thanks Chef Martin!
i'm just here to cool off my head from acads and i didnt expect the last part. . . ㅠㅠ thanks for that chef, i needed that push for today ㅠㅠ
What a lovely person and video.
Yaaaay it’s uploaded
I also followed our instruction for 140C but couldn't do it in my oven so set it to 170C and expected it to be sooner. Yes, I didn't fiished the video before starting and yes I saw it's supposed to be 300C 😅 Still came out delicious 😋
Was it supposed to be 300C??I've been trying 60C cause I converted 140F to C😭
Thank you, chef Martin!
That ending ♥️
The last part ❤️❤️
My favorite Chef Martin❤️🎂
its a science talaga
loved the postscript, i needed to hear that
That last part 💯💕
Thanks!