Why do you use cocoa butter and glucose syrup please
@Zobeida-ep2ku16 күн бұрын
You said no sugar at the beginning!!
@marma323417 күн бұрын
Napravljeno i nestalo dok kazes keks ❤
@msdimi0121 күн бұрын
I have two friends who are gluten intolerant. One of them are allergic to dairy and eggs. This will be an excellent gift for her. My other friend was recently diagnosed with gluten intolerance and she is still figuring things out. I hope I can make this cake for them and they will enjoy them ❤
@_nehatara23 күн бұрын
Indian 😂🎉2024
@NGW-zz6jc25 күн бұрын
Amazing video..informative!!!! Thank you
@dzzzzz1718Ай бұрын
liked and subscribed, thank you!
@trishmcgarvie5053Ай бұрын
Wonderful👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
@mithulahiri4105Ай бұрын
Is it possible to add Chambord, Champagne / sparkling white wine to the mixture in place of the rose water? At what stage should I add the alcohol? Will it set up properly? Thanks in advance, Chef!
@angelina67012 ай бұрын
Why is it salty when I didn't add any salt?! Oh it's my tears of joy as I savoured the insanely creamy & velvety cake made from nutritious gems! Who needs an oven when all it takes is a blender? The fragrance from cacao butter brings a smile! This type of raw cake recipe is so easy to adapt to one's own personal preference of sweetness or cacaoness. Thank you for sharing this! It is as easy as assembling Ikea furniture, with clear instructions! I look forward to your new raw cake recipes! 🥰
@s.s.87782 ай бұрын
It‘s like science.
@KomalBarot-c5n2 ай бұрын
Hie. . really liked ur recipe 😀 i have made a very small one using vegan butter instead of cocoa butter but i am sceptical about it setting. If we freeze it for a couple of hours will it set properly while removing the acetate sheet? Thank you 😊
@ludabond65573 ай бұрын
Thank you so much for this cake! Please make more raw cake recipes!!!❤
@adi75293 ай бұрын
Thanks for this recipe. Reminded me of my Hungarian heritage. I try it for sure!
@heatherspiva313 ай бұрын
How many oval tarts did this make? Was there leftover cream and ganache after you made the 5 tarts shown?
@ТатьянаКондратьева-ш8и3 ай бұрын
Hello ! What is the weight of this cake?
@princevirk9533 ай бұрын
Song name plz
@ashanti99743 ай бұрын
What metal ring are u using please size
@mag4peace4 ай бұрын
You explain and demonstrate so well. I can’t wait to try this !
@graceloney68724 ай бұрын
How much lemon curd does this recipe make?
@fahmidarahman15784 ай бұрын
Recipe plz
@graceloney68724 ай бұрын
How many tarts does your recipe make?
@zeevbn5 ай бұрын
Thanks for the recipe. But what happened to the Vanilla powder that appeared in the clip in the written version? how much to enter? (Actually, you say vanilla powder, but you put vanilla extract in the food processor...)
@bushrahashmi88605 ай бұрын
Which type of cream you used plz guide me
@marcusroth42725 ай бұрын
Cant find the recipe for pate a bombe, only for zabaglione
@vinashah95565 ай бұрын
Looks really yummy❤
@Halina-q7u5 ай бұрын
Your presentation is truly exquisite. Watching you in action makes one want to become a pastry chef. Thank you sooooo.... much for sharing your exoertiese❤❤❤❤❤
@pastrymaestra5 ай бұрын
Thank you so much! ❤
@Halina-q7u5 ай бұрын
I love all your cute recipies. Thank you a million❤❤❤❤❤
@MedinaK-nd4hd5 ай бұрын
❤❤❤👍👍👍
@marcusroth42725 ай бұрын
Very comprehensive video. Easy to understand. Thank you
@risingsunpsychothera5 ай бұрын
Love her! I want to sound just like her.
@gothmoggamaliel6 ай бұрын
Recept djeluje odlično i jako fino, ali treba negdje u hrvatskoj nabaviti sve materijale potrebne za rad! :D
@gabrielacimpan89136 ай бұрын
What bloom should the gelatin have?
@evelynschichner37256 ай бұрын
So happy to have found you - what tempting creations!
@AlvaSudden6 ай бұрын
You don't have to use your fingers. Just use a spoon to drop a small amount of sirup into a glass of ice water, then reach in the water and see if the sugar forms a ball. A firm ball is 240 degrees at sea level.
@roger55es6 ай бұрын
Excellent demonstration of a nugget bar Thank you
@danasakonjic6137 ай бұрын
Such a detailed description! Thank you so much! I am studying this and gathering ingredients to actually try and make this.
@adulsamae81897 ай бұрын
how many gram if i using gelatin or agar agar powder. Thank you
@sumi46637 ай бұрын
Hi thank you for your recipe. What is your oval tart mould size?
@JoaoPedro-jq4em7 ай бұрын
Impressive work! I really want to do this at home now. Thanks!
@conradcrisafulli82697 ай бұрын
Hi Tereza,Your video on meringues was very informative. Your way of instructing is clear and concise. I subscribe to your channel. Please let me know what manufacturer and model stockpot you used in the video or suggest what to use in making Italian Meringue. I am making Pignolata Messinese which uses Italian Meringue with chocolate and lemon syrup. Thank you, best regards.
@nickfalconio44587 ай бұрын
In an apple Charlotte .. there is a French word for the custard to eat with it … it could be a savory or sweet sauce, depending on the dish but for the Charlotte obviously it’s sweet. Does anybody recall the French name of that egg custard sauce and not hollandaise not béarnaise….
@destructionpreventer7 ай бұрын
How long this Cake will last at ambient temperature without melting?
@Pattilapeep7 ай бұрын
Have just found your channel today and have been watching with great interest. The way you construct these exquisite confections is just incredible. You are truly an artist. I would never dream of attempting these lovely things, but watching a maestra at work is fun in and of itself. Please keep up the good work! I wanted to comment on 2 other demonstrations, but the comments were turned off and I was unable to. Thanks for your meticulous work and dedication. Regards Pat in New Jersey
@xmobile.7 ай бұрын
Hmm... Jumping around to the website for the recipe and then online calculators for every ingredient to American measurements via mobile phone was a real PITA, but hopefully my recipe conversion turns out. It's because of the top comment about NY style rolls that I went through the trouble... I'm in PA and am still waiting to try a roll recipe that turns into what I'm looking for.
@marzenap11797 ай бұрын
I made it the only thing it is drowning lol in butter, maybe I put too much of it.
@amarjeetgill91897 ай бұрын
Thank you very much chef, im a pastry cook ,your book is really helpful for me, love❤ from India..
@ZIM_skol7 ай бұрын
The outro music killed me ❣️
@cook4you8 ай бұрын
Divno!
@mosessilva14678 ай бұрын
You. say that you put it in the freeze and let it set - how long do you let it sit in the freezer before you add the next layer?