Caramel mousse clementine orange cake

Ingredient
Clementine marmalade
Clementine juice 200g
Kumquat zest 30g
Sugar 60g
Pectin NH 2g
Cointreau 5g
Caramel mousse
Sugar 70g
Water 20g
Liquid cream 300g
2 egg yolks
Sugar 40g
Heated to 82°C (180°F)
Gelatin 5g
Liquid cream 100g
Chocolate coating
White chocolate 100g
Cocoa butter 100g
A little yellow colorant
A little red colorant
Decoration
Mirror pectin (neutral)
Clementine leaf

[@bebelleadam7798]

😱😱😱 Merci pour la recette 😍😍c'est du grand art 🙏🙏🙏

[@jaceaseg110]

Splendor! You have a flair for the fine arts. Thank you for recipe! ❤️

[@chingjungtsai]

謝謝你，這是不用烤箱且材料簡單的甜點，但看起來還是很法國，聖誕節自己試試做做看，感激你

[@M.Patisserie]

加油哦！

[@kinnurajoriya6801]

I will definitely try this recipe Thank you

[@M.Patisserie]

My pleasure！

[@carinafarnschlader3798]

Wow that looks delicious and it's a great idea ! Looks deceptively real. Well done !

[@M.Patisserie]

Thanks！

[@AngelLopez-tv5ol]

Gracias por la receta,se ve muy bueno.Una pregunta. cuando dices Cointreau 5g ,son gramos o ml ?

[@kikokayba807]

Formidable💖👍👍👍

[@M.Patisserie]

😊😊😊😘😘😘

[@rymaraidji7020]

bravo your recepee is very well made and you are a genius

[@M.Patisserie]

Thanks!

[@user-he1ue7pe1n]

😍wwwwwwawwwwww formidable

[@M.Patisserie]

Merci!

[@YourMom-vl2eh]

what is the freeze spray that you used when attaching clementine leaves ?

[@petraalarcon4953]

Parfait! 👏👏👏

[@M.Patisserie]

Merci!

[@arshiyakardame2704]

Great work... All the best👍🏻

[@M.Patisserie]

Thanks😘😘😘

[@sheetal1626]

Beautiful, it looks like a sun sphere 🙏.

[@ritaziantona8217]

Absolutely amazing🌟

[@M.Patisserie]

😊😊😊😘😘😘

[@paschmi18]

Fantastisch! Meisterhaft und inspirierend. Vielen Dank für die wunderbare Präsentation und Rezepte

[@M.Patisserie]

Thanks！

[@fernandaelisadesiena2922]

Bravo bravissimo!!!! 👏👏👏

[@M.Patisserie]

Thanks！

[@gabrielaribeiro1611]

Linda sua receita 👏👏👏

[@M.Patisserie]

Thanks!😊

[@yulloveyullove326]

This is absolutely a great job. There's a lot of work.

[@M.Patisserie]

Thanks!

[@marijanamatic7518]

Hvala vam, super bravo 👌👌👍👍🍊🍊🍊👋

[@lgvladislavovna7108]

Красота!🌺 Спасибо)

[@M.Patisserie]

Спасибо😘😘😘

[@fernandacorona8192]

Gracias por compartir sus conocimientos y por los subtítulos en español 👍🏻bendiciones, saludos desde México 🇲🇽

[@M.Patisserie]

It's my pleasure!

[@pondlim2859]

The last past you spray the natural mirro pectin need to mix with water ? i try to use pure Natural mirro Pectin with Spray gun nothing come out Thank you for advice

[@latifaglaoui8282]

Just amzing it's awsome 👏👏👏

[@M.Patisserie]

Thanks！

[@IsabelCristina-vg7jv]

Muito bacana a sua receita! Adorei.

[@M.Patisserie]

Thanks!

[@nabilabouzidi3201]

j'adore ce que vous faite bravo

[@M.Patisserie]

Merci!

[@reenatamang6919]

Loved it.🥰👍

[@M.Patisserie]

Thanks！

[@mhwp3286]

Beautiful work! Definitely subscribing.

[@M.Patisserie]

Thank you!

[@Remoni1004]

와우 너무 예쁘고 먹음직스러워보여요💟

[@M.Patisserie]

Thanks！

[@feng1168]

不好意思請問一下蘋果膠可以換成吉利丁粉嗎如果可以的話應該要加幾克呢？還有君度橙酒可以不加嗎？

[@amokov]

Mmm😋 perfect 💕👍

[@M.Patisserie]

Thanks!

[@gianlucanettuno2503]

Can you please also give us kindly the recepie for the pectin spray to use in the spray gun thank you ❤

[@user-vo4fb4lr1f]

Благодарю за знания которыми вы делитесь успехов вам

[@M.Patisserie]

My pleasure！

[@sujeongjo4900]

Thanks for your amazing videos and recipes! How did you get the green leaves for orange? Is it real or fake one? 🌱

[@M.Patisserie]

Thanks! They are real leaves.

[@ingarutkauskiene9866]

Hi I have pectin powder but don’t understand how to make neutral pectin Can you tell me how much water and how much of pectin powder I have to mix Thanks

[@m.nievesreyesaraujo4346]

I love it, I finally learn the technique of the gun

[@M.Patisserie]

Thanks!😊

[@edisoncruz829]

Muchas gracias por compartir sus conocimientos gracias

[@M.Patisserie]

My pleasure!

[@jellycheng827]

Oh my god this looks sooo good! I actually thought you used real clementines for the thumbnail!

[@M.Patisserie]

So,that's a surprise,right?😉😉😉

[@gloriaysabelarzolajibaja9783]

Ok

[@hajarlakbiri7468]

@@gloriaysabelarzolajibaja9783 h

[@1883859]

Buonissimo complimenti 👍👍👍👍👌👌👌🕺

[@M.Patisserie]

Thanks！

[@user-jq1tq3vy2u]

1.초콜릿 코팅 남으면 재사용 가능한가요? 2.냉장, 냉동보관 가능한가요? 3.보관 며칠가능한가요?

[@jedatamine]

Waw toooooop😍😍💜💜

[@M.Patisserie]

Thanks!

[@lamissguezlane5505]

Very nice

[@M.Patisserie]

😘😘😘

[@jin3633]

What’s the mirror pectin??

[@angelkawaiiland5799]

Wow 😍

[@M.Patisserie]

Thanks！

[@hassibahassaine5291]

C magnifique

[@M.Patisserie]

Merci!😊😊😊

[@user-or8vz2xl9y]

잎사귀 붙일 때 뿌리는게 뭔지 알수 잇을까요?

[@imwil2675]

Wow I’m impressed. Sir, about the macarons the other day I told you, I know what was wrong with mine. The oven. I tried to bake them in every different layer from top to bottom so now I know which one is the best for macarons. Haha. Thank you. I hope your channel will get bigger and have more followers. 🙈😊 btw I always support you and watch your videos.

[@M.Patisserie]

Thanks a lot!😘😘😘

[@rolandpruller1984]

Vido u beitrav supper

[@kerriecarley8836]

Wow! Too complicated for me but enjoyed the video. ❤

[@swiftawp]

Hi there, what did you use to seal the stems on top of the dessert?

[@M.Patisserie]

cooling spray for chocolate

[@diversa8906]

wowow 👌 👏👏👏👏👏👌💗

[@M.Patisserie]

😊😊😊

[@mariaregianesbruzzi5008]

Maravilhoso,Parabéns querida,mas acho que nao vou conseguir essa maravilha!

[@M.Patisserie]

Thanks！

[@marceladucos8200]

Magnífico!!!! ¿Que es "kumquat "? Limón...

[@amaliaortiz2953]

Es una naranjita de Asia, su sabor es dulce, cítrica, y algo picoso por su cáscara.

[@marceladucos8200]

@@amaliaortiz2953 Gracias por tu aclaración!!! Aquí en Argentina supongo que debe ser como el Kinoto o en España llamada Naranja China. Muy amable!!!! Saludos cordiales!!!

[@EvaLapinska]

👏👏👏😍

[@rolandpruller1984]

Top

[@marceladucos8200]

Magnifique!!!!!!!!!!! ¿Qu'est-ce que le " kunquat? Citron????....

[@M.Patisserie]

kunquat est une petite clémentine, son zeste est sucré et parfumé.

[@marceladucos8200]

Merci!!!!

[@nilekhap3806]

I just came across your channel. I have Subscribed it. ThankYou for this amazing recipes. I love mousse but is there any possibility of making it with plant based gelatin ( Agar Agar) .. can you please help me! ThankYou once again.

[@M.Patisserie]

Thank you! Agar cannot be used instead of gelatin to make mousse. Because the solidification temperature is very high (about 45°C), and the cream used to make the mousse is refrigerated, there is no way to blend them together.

[@sarwatshahzadi1451]

wow great

[@M.Patisserie]

Thanks!

[@haloumaasil4429]

fantastic

[@M.Patisserie]

Thanks!😊

[@fernandaaguiar3067]

Which equipment do u use to spread the pectine over the mousse?

[@M.Patisserie]

spray gun

[@user-kv2ry3ez1u]

Che bontà! 😋

[@M.Patisserie]

Thanks！

[@SERGIO-cr6uy]

Vois êtes un pâtissier français implanté en Chine ? C'est purement excellent ce que vous nous montrer là ! Thanks for the upload

[@M.Patisserie]

Je vous remercie! Oui. J'ai étudié et vécu en France pendant 7 ans.

[@ftnfakhira]

Hi! May i know what’s your ratio for water to mirror pectin spray? Mirror pectin is nappage glaze right?

[@M.Patisserie]

It is pure nappage glaze at 60℃

[@j2chnj]

Could you please give me more information about the mirror pectin spray? Do you have specific recipes? Because I am struggling spray at the moment... Using a 1:1 ratio with white and cocoa butter but but keep failed.... I will be really appreciate if you advise me thank you!

[@M.Patisserie]

kzbin.info/www/bejne/ZqXNYmeEpaafotE Watch this

[@Sunshine-wl8jr]

رائع انت حقا فنان مبدع

[@M.Patisserie]

Thanks !

[@bushraumair1143]

What is Cointreau? And any substitute of pectine and Cointreau and what quantity?

[@M.Patisserie]

Cointreau is an orange-flavored Liqueur. If you don't have it, you don't need to add it. Pectin can be replaced with gelatin, but the texture is jelly.

[@jacksond9970]

Hi, can i know why my mousse does not come out nicely it stick abit to the mould

[@M.Patisserie]

This is because your refrigerator is not cold enough.

[@domenicodiliddo5427]

Salve nel composto di cioccolato bianco hai messo un liquido cos'è

[@getyoursparkleon7159]

I am vegetarian... I can't use gelatin can I use agar agar powder... If yes them can u please tell me the process 🖤🖤🖤🖤

[@M.Patisserie]

Sorry, I have never used agar to make mousse, so I cannot answer your question.

[@ChefHasti]

Beautiful 👌👌

[@M.Patisserie]

😘😘😘

[@PriyaDharshini-eu4hi]

Wow...amazing....😍 Can u plz say me that where can I get this mould in india? Actually I have searched in india amazon website it is not available? Is it possible to get 1 or 2 hole shape moulds ? I'm really impressed on ur work I want to try this....😊

[@salahomar2365]

Priya Dharshini I got the exact same one from aliexpress

[@M.Patisserie]

Sorry, I have no idea.

[@PriyaDharshini-eu4hi]

@@salahomar2365 Thanks...🙂

[@PriyaDharshini-eu4hi]

@@M.Patisserie OK Thanks..🙂

[@user-kb8ye6cr6n]

😋😋😋

[@mariavillalon5782]

Gracias por esos videos tan exquisitos. Me fascina mucho los videos . Bendiciones y un gran abrazo

[@M.Patisserie]

Thanks a lot!😘😘😘

[@liihowthang2589]

May i know where to get the cocoa butter spray gun set?

[@M.Patisserie]

You can find it online

[@marianneloo2231]

What is liquidcream? Whipping cream?

[@M.Patisserie]

Yes, it is also called Whipping cream.

[@Remoni1004]

mirror pectine의 농도를 알고 싶습니다. 마지막 데코레이션으로 스프레이 분사하시는데 스프레이 비율이 있나요?

[@M.Patisserie]

I use 100% neutral mirror pectin. You can also add 10% water as needed. Spray it at low speed.

[@Remoni1004]

@@M.Patisserie Thanks a lot!

[@M.Patisserie]

My pleasure!

[@kitdesac]

bonjour ou trouver des moules clementines..;? merci

[@paulagarciasouto1865]

Hola! Por qué podría sustituir la mantenca de cacao? Gracias

[@M.Patisserie]

Se puede reemplazar con mantequilla.

[@paulagarciasouto1865]

Y en la misma proporción?

[@rasyidridho5293]

Why so you use pectin? Not gelatin

[@silpaar1063]

It looks real

[@M.Patisserie]

Thanks！

[@cici4232]

請問最後 mousse 泡巧克力漿那邊，巧克力漿是多少溫度才能薄薄的掛上去?

[@M.Patisserie]

30到35攝氏度都可以。

[@cici4232]

@@M.Patisserie 謝謝，請問噴完果膠但還沒要吃的話可以放冷凍保存嗎?

[@marinakostyleva8328]

Можно уточнить пропорции нейтрального геля. Разводите с водой? при финишном покрытии

[@M.Patisserie]

Я не добавлял в него воды, а просто нагревал, чтобы он стал более жидким.

[@user-ez3yl4wh1u]

Waaaaw

[@user-kp1hg4yg8n]

ما هو le cointreau وكيف يمكن تعزيضه

[@smusic007]

What is mirror pectine please ?

[@M.Patisserie]

You can find it on Amazon😘

[@shoukhinrannaghor2862]

Oh my gosh......🤗🤤🤤🤤🤤

[@M.Patisserie]

Thanks!

[@almahasad4681]

كان بدي اعرف عن زخرفة الرش شو المكونات الي عملتيها حتى اعطتها منظر الماء

[@M.Patisserie]

It's Mirror pectin (neutral). You can find it on internet. إنه مرآة البكتين (محايد). يمكنك العثور عليها على الإنترنت.

[@minakane797]

1.Any substitute for pectin? 2. How much if using gelatin powder iso gelatin sheet please?

[@M.Patisserie]

Only neutral mirror pectin can achieve this effect.Use the same weight of gelatin powder, soak in 5 times cold water and use.

[@minakane797]

Meant to ask... any substitute on cocoa butter too?

[@minakane797]

How much time for the mousse to rest before serving (from frozen back to mousse)?

[@minakane797]

Thanks in advance

[@marinemestressat3260]

Bonjour, Pourriez vous s'il vous plait expliquer la technique de vaporisation de pectine miroir ? Doit-on ajouter au beurre de cacao + chocolat Blanc de la pectine ? Afin de réaliser un flocage "transparent" ? Je cherche désespérément cette technique , Un grand merci Marine

[@M.Patisserie]

Vous pouvez essayer cette recette Eau 315g Sirop de glucose 70g Sucre (B) 155g Glucose 135g (dextrose est le meilleur) *réchauffer jusqu'à 40 degrés pectine nh95 5g Sucre (B) 35g *Mélanger à l'avance et ajouter au sirop à 40 degrés au dessus Acide tartrique 1g *l'ajouter après ébullition Maintenir l'ébullition pendant 4 à 5 minutes

[@marinemestressat3260]

Un très grand merci pour ces précisions ! Et je pulvérise à 60 degrés cette préparation sur le fruit enrobé froid ? Encore un fois un grand merci 🙏🏼 Marine

[@badiaaouattass8192]

Wawwwwwwwwwww 👌👌👌👌👌👌👌👌👌💞

[@M.Patisserie]

Thanks！

[@norasache7229]

Brava

[@M.Patisserie]

😊😊😊😘😘😘

[@rominaisca]

❤️❤️❤️

[@M.Patisserie]

Thanks！

[@adalinebomin2366]

😋😋😋😋

[@M.Patisserie]

😊😊😊

[@user-sr4ss5fb6z]

안녕하세요 홈베이킹으로 무스케이크 만들기 도전중인데 무스를 몰드에 부었을때 완전히 깡깡얼지 않는 현상때매 해결이 안되서 실례인걸 알지만 물어볼대가 없어서 dm드립니다 정망 죄송합니다. 냉동온도가 부족해서 그럴까요..? 아니면 젤라틴의 양이 문제인지 무스의 농도가 문제인지 잘 모르겠습니다 ㅠㅜ

[@M.Patisserie]

아마도 온도가 충분히 낮지 않아서일 겁니다.

[@itaduenas]

🎉👏

[@M.Patisserie]

Thanks!

[@krazykara1327]

What is the name of the mold you are using?

[@M.Patisserie]

It's an orange-shaped mousse mold

[@krazykara1327]

@@M.Patisserie thx!!!

[@user-qt5bd1dg4h]

بجننن

[@eleneidetavares584]

Para mim o suco foi feito de tangerina e esse tal de Kunquat nunca ouvi falar 😱

[@vikramuk3678]

Please can you tell me this mold name

[@M.Patisserie]

I bought a Chinese brand. You may not find this brand in your country. You can try to search for silicone orange mousse molds on Amazon or eBay.

[@vikramuk3678]

@@M.Patisserie ok thank you so much

[@christinedeboudt2407]

si ont peux le revoir mercie

[@M.Patisserie]

😊😊😊

[@user-rc3yi7jo4e]

Что такое зеркальный пектин, как его готовят

[@M.Patisserie]

It can be found on eBay. Это можно найти на eBay.