Recipe is not only in the actual video (please turn on CC) but is also in the description.

Thank you Jennifer! I mess up all the time 😢 it just doesn't make the final cut :D

Hmm not sure what you're asking? You wanna be friends and get some advice?

Ah! I should have known reading was beyond the capability of most these days!

Hello Valerie, if you did exactly as I said in the video, then I'm not too sure what to suggest. Most often ganaches do not set when the cream and chocolate are overheated. I would try heating the chocolate and the cream to only 35 degrees together in a double boiler as a safeguard - if this doesn't work, then you'll need to adjust the ratios of chocolate to cream slightly, or use a higher fat percentage cream. For a filling that is a lot more stable you could adapt the recipe from my Tiramisu macarons to suit. It's a blend of ganache and pastry cream and doesn't suffer the pitfalls of a ganache alone.

@ChouxChoux.Official merci beaucoup d'avoir répondu. Je retenterai la prochaine fois en appliquant vos conseils. Pour ne pas perdre celle que j'avais faite je l'ai fouettée comme une ganache montée et cela a fonctionné. Les macarons sont en excellent !!

@@valeriehamster6687 Haha, when in doubt whip that ganache! I like it - I'll use that in the future when I need saving.

Thanks for watching Carol without an E!

@ChouxChoux.Official 😃

Fair play David. We live and learn dude.

I'll take a look!

Woohoo! I hope you enjoy it :) feel free to change flavours :D

@@deanr3417 The day you figure out macarons, you'll wonder how they can charge so much money for them! I'd recommend giving my chocolate macaron video a watch, or just read the comment I pinned there. Essentially once you can make a meringue successfully, it's just about dialling in your oven. You can do it my friend!

The metal tray is just a cheap perforated aluminium? steel? tray, and on top of that is a super cheap silicon mat. I find that thinner metal trays work better here as they retain less heat than thicker ones, and therefore the bottoms of the macarons don't burn so easily.

Then I could take it everywhere :D yaay

Thank you so much Jennifer! If you married me you'd have diabetes :D

On second analysis, I agree. Maybe I'll make a cactus cake and stick 'em on there.

40-60 individual shells, 20-30 macarons.

I'm so glad you liked it!

You can absolutely nail this first try! There's not much to each component really, and the most technical part is sweeping the gold web across the finish. And if you make a mess there - who cares! It will still be delicious!

You're welcome! I hope you find them delicious :)

Go Claudia!

You're welcome, enjoy :)!

You're welcome!

As far as I'm aware, the method I used here is the traditional way of making a mousse . Adding gelatin to a mousse is pretty unconventional. Yes it holds its shape for a very long time out of the fridge or freezer. Of course the duration is dependent on ambient temperature, but just for reference my apartment is probably 35C when I film and it certainly held its shape longer than an hour. I'd advise transferring from freezer to fridge before consuming though, so it has time to thaw.

Thanks!

kzbin.info/www/bejne/iJrNc2uto692hJI

:D

By protein do you mean egg white? The recipe is 60g egg white divided into two 30g batches.

No problem, enjoy!

:D

Thank you for your support! I will :)

Thank you! What a compliment from Van Gogh, himself :D Your family member's cake sounds amazing - cakes made with dedication and love are always the best :)!!!

Be careful with cheese :D

No problem, thank you so much for your support :)!

Good Morning :) You are welcome - greeting from Thailand!

Thank you I hope you have a Merry Christmas!

Very true! I think it earned the name cake due to it's shape :)

Hello Scott, good question. Typically the Christmas cakes I see in the UK are a lot darker, the predominant factor is the sugar used. A higher content of molasses in the sugar, and more treacle, will yield a much darker cake. This cake was fully cooked and cooking further would have resulted in a dry cake.

Did I see that you deleted my KZbin video that you reuploaded in full on your channel? Yes I did see that. Should I be grateful?

Olma ​@@ChouxChoux.Official

Sorry to disappoint.

This is not a Mary Berry video........Choux Choux is using her name !

Yes and yes. The alternative is honey, which of course will impart its flavour - perhaps you could add honeycomb somewhere in the dish to bring out that flavour more. It's important because it keeps the glaze glossy, and prevents crystallisation of the sugar. Honey does the same. Hope that helps :)

Yes that's raw egg white. I understand your concern, but there are many alternatives. The best would be to find a royal icing recipe that uses meringue powder instead. However, you could also opt for pasteurised eggs if meringue powder isn't available. With regards to contamination, this occurs in the yolk where conditions are favorable for bacterial growth and not so much in the white. Furthermore the high concentration of sugar and addition of lemon juice present further challenges to bacterial growth, rendering the overall risk extremely low. The icing is then dried before consumption - again impeding any bacterial growth. The risk is never zero though. Hope that helps, Merry Christmas!

Merry Christmas Giovani!

Haha you noticed that did you :D

You're welcome! I bet these taste good with that fantastic Brazilian coffee!!! :D

Thank you so much for your kind words.

You're very kind, I'm glad it helped!

They actually survive quite well haha, but if you want more texture, you're right, certainly mix them in last.

🥰 woohooo! Check out my mince pie video if you have time and let me know what you think of that :)