Cream Cheese Blueberry Petit Gateau

[@cherryblossom3710]

This is a masterclass given freely!!!Thank you sooo much chef hanbit❤❤

[@HanbitCho]

I'm glad you like it

[@LucyMin2666]

This is why high quality small pastries are expensive but worth it. 😂

[@candyqueenify]

You're right!

[@HanbitCho]

😀

[@shuoqu3835]

remember you from uni days - what a unique talent !❤

[@HM-mb2nt]

وصفاتك رائعة وشغلك مرتب وجميل واكيد انه لذيذ😋 متابعتك من🇸🇦🇸🇦

[@HanbitCho]

thanks!

[@yukjochea4880]

That is a amazing and beautiful Cream Cheese Blueberry Petit Gateau. It's a perfect dessert for this year Thanksgiving dinners. Thanks Chef Hanbit for share another delicious recipe.😋😋👍❤️❤️

[@HanbitCho]

So good!

[@susanlee8242]

I don’t have to attend courses and able to follow the instructions easily to make a perfect dessert. ❤ Thank you Chef!👍🏻

[@HanbitCho]

My pleasure 😊

[@Eiler0417]

This is such a wonderful dessert! Someday, if possible, could you share the Orange Chocolate Tart recipe with me? I'd really appreciate it

[@HanbitCho]

yep

[@andrewyee9140]

Wow looks great! Just used your tiramisu recipe and it turned out great. Cant wait to try this recipe out. Thank you!

[@HanbitCho]

Glad you liked it!!

[@yunaiyunce9388]

Another recipe i am going to try definitely. Thank you, Chef🎉

[@HanbitCho]

😀

[@lechatbotte.]

I’ve got blueberries in my freezer this will be a great way to use them up

[@HanbitCho]

thanks

[@chop2000]

Beautifully made and executed 😍

[@HanbitCho]

thanks

[@edleung9681]

As fantastic as usual. Thank you so much, Chef !

[@HanbitCho]

My pleasure!

[@landeize]

You are absolutely the best chef❤

[@HanbitCho]

Thank you so much 😀

[@yerlytorres5522]

🤩Thanks Chef for this Delicious recipes 👍👏👏

[@HanbitCho]

My pleasure 😊

[@staceylee8228]

Hanbit will you pretty please do a bûche de Noël? So many confusing explanations out there but I feel like with your meticulous simple explanations you’d unlock it for all of us… thank you!!!

[@HanbitCho]

ah right

[@Howwaya]

Thank you very much for your tutorials! How can I color the glaze?

[@Deanna-k4i]

You haven't ever shown us a pastry ect. That wasn't worth making and always delious thank you for sharing ❤ 😊😊

[@HanbitCho]

My pleasure 😊

[@neveenabuhantash2228]

Hi chef thank you for sharing us with these delicious fabulous recipes can you please give us spreads recipe like white chocolate hazelnut chocolate hazelnut and another kinds of

[@HanbitCho]

hello!

[@eclipticpeak8452]

Making a dish for a Halloween party tomorrow. It's an apple mille feuille. It uses caramel on the bottom and sides of the bread pan. Rewatched your very first video for it. Would love to see you make something like that.

[@HanbitCho]

Great idea!!

[@Pawery1]

Thank you Chef from Poland!

[@HanbitCho]

thanks!

[@wongxr]

Another great recipe, as always! I have 2 questions. I have always used powdered gelatin. Recently I switched to gelatin sheets from gelita. No matter how long I soak them in water, they simply will not melt after I transfer them to warm or hot water. Not sure what I am doing wrong. Second problem I encounter is my glaze not sticking. It would coat very nicely but then slide off a few seconds to a minute after. What could be the problem?

[@HanbitCho]

yeah just heat them up a bit. it's a bit weird.

[@adakwok-w6j]

Hello🤗, may I ask if it is necessary to add the white couverture to the cream cheese mousse? If not, do I have to change the amount of other ingredients? Or, is there any other substitution, or is it compulsory to be added?

[@HanbitCho]

yep

[@jeffreyooi7102]

U are fantastic chef's

[@HanbitCho]

thanks

[@heidimagyar6638]

Looks beautiful

[@HanbitCho]

😀

[@robinvansickel8165]

when do we add the milk? I've watched 4 times, and I don't see milk (in the cream cheese mouse) in the video but its in the ingredient list. I plan to make this today

[@mualafberhijrah]

thankyou Chef.. thats AWesome !

[@HanbitCho]

thanks!

[@lydiaturner1674]

This looks amazing!❤🎉 Will the silicon molds (for the cream cheese mousse) be available for purchase through your website soon?😃

[@HanbitCho]

ah updated the moulds in the description.

[@lydiaturner1674]

​@HanbitCho Ah, I got so excited I totally overlooked the description. Thanks, Hanbit, you're a superstar!!🎉😃

[@thecutest4282]

Amazing ❤

[@HanbitCho]

thanks!

[@carolinea6870]

Amazing!

[@HanbitCho]

Thank you! Cheers!

[@robinvansickel8165]

Should these be served frozen?

[@Expatkeys]

Hanbit I am posting on this one as it is your latest in the hope I have a better chance of you reading it. I have done your tart shells very successfully 3 times now. Is there any chance of a savory version for a quiche for example. BTW the recipe for the tarts is fantastic. Many thanks.

[@HanbitCho]

oh nice!

[@ahmadelayan3505]

Hi chef Hanbit, just question out of this video can I bake tart and Joconde Biscuit using conventional oven

[@HanbitCho]

Yep

[@irisavaglio4947]

Great job babe ❤

[@HanbitCho]

thanks!

[@willall8103]

Is possible to take off the gelatin from the recipe?

[@HanbitCho]

nope

[@willall8103]

@@HanbitCho Thnx

[@시현유-s7u]

수고하셨어요!

[@HanbitCho]

ㄱ마사합니다

[@RMFtheclumsy]

Can't stop thinking about using honeyberries instead of blueberries 😋

[@HanbitCho]

ah yeah

[@LinaAyunita-n2k]

5hanks chef for the Recepy and technic how it to do

[@HanbitCho]

Hope you enjoy

[@thamciak]

Hello chef. How many pieces do you get in this recipe pls? Tq

[@HanbitCho]

in the description

[@thamciak]

@@HanbitCho tq

[@samueldesmond440]

Chef Hanbit, how did you raise the temperature of the cream cheese mixture to 40°? Microwave or bain marie?

[@HanbitCho]

Yep

[@cheihyin10]

For the compote if I not using gelatin can I use more pectin instead of gelatin

[@HanbitCho]

yeah that works

[@cheihyin10]

@@HanbitCho thanks for your reply 😊🙏

[@cheihyin10]

Hi can I know how to modify if I wish to make matcha flavour ?

[@HanbitCho]

oh that's a different recipe

[@구룡산두]

잘보고 있어유

[@HanbitCho]

감사합니다

[@JasminYokoo]

You so amazing

[@HanbitCho]

thanks

[@ZephyrViz]

Whipped Heavy Cream (b), how many grams do you use ?

[@HanbitCho]

In the description

[@ToineMercier]

Last step of this recipe has failed twice for me now. I melt the white chocolate, add the cream cheese/milk/cream mixture, heat in the microwave to 40°, then add bloomed gelatin and blend. Let temp drop to 25° and add in the whipped cream in steps. However, this immediately makes for a very, very runny mixture, nothing like the video, no matter how careful I fold. What could be wrong?

[@AQUANOMY]

I’ve used this recipe numerous times, and it has always worked perfectly. Make sure you don’t overheat the cream and chocolate mix; it’s very easy to do so in the microwave. Also, ensure you're working in a room temperature of 20-22 degrees. Whip the cream first, then work on the cream cheese.

[@AQUANOMY]

Oh, there’s no need to fold the whipped cream in steps; just add the whipped cream and gently fold it in. I made a 15 cm , 5cm high cake with two almond sponge layers total thickness 2 cm, and it tastes absolutely amazing even better than the cakes I've tried in famous shops in France.

[@HanbitCho]

let the temp drop a bit further. and also, even if its runny once it firms up it'll be fine.

[@Hi-BananaHouse]

❤❤

[@HanbitCho]

thanks!

[@claudiaalessiacolucci528]

How not using lemon? I mean, anytime one has to add lemon and everything, every compote, jam..., tastes the same.

[@claudiaalessiacolucci528]

For me, btw, this is the best cooking channel, precise, simple direct... only good things.

[@HanbitCho]

yeah

[@samueldesmond440]

It shouldn't do. The lemon added is just to lower the pH.

[@shelleylangeberg2393]

Wat voor gelatine gebruik je? Hoeveel bloom zit hier in de gelatine?

[@HanbitCho]

hello

[@latienlaurent]

Great video as always, really didactic!

[@HanbitCho]

Glad you enjoyed it

[@AQUANOMY]

Hey Chef, First, I wish you continued success with your school and channel. I recently made your Dubai style cheesecake for my baby's first birthday, and it was a huge hit! The idea of adding Dubai Kadaifi with chocolate on top was genius (For your viewers ,it cost me $18AUD to have 16cm cake with top quality ingredients). I’d like to adjust your Blueberry Cream Cheese Cake recipe for a 15 cm, 5 cm-high cake ring. Is there a tool or method to scale recipes for different pan sizes? Also, I’d like to add an almond sponge as an insert along with blueberry Compote and lemon curd, any tips on how to modify the recipe for this? Thank you, and I look forward to your advice!

[@HanbitCho]

hello!

[@vivianlee1538]

A very big thank you chef. Take acre

[@HanbitCho]

Thanks, you too!

[@cottonecafe3188]

❤❤❤❤❤❤Looks yummy and so beautiful ❤❤❤❤❤❤

[@HanbitCho]

Thank you 😋

[@fatimafreire2841]

❤❤❤❤😊

[@HanbitCho]

thanks

[@kamalkhoob2558]

Waw

[@HanbitCho]

yay!

[@jacqualinewickison4313]

🙌👍👍👍

[@HanbitCho]

thanks!

[@darlenepindao6089]

❤❤❤

[@HanbitCho]

thank you

[@조기철-d4d]

It looks a little high level but I will try it.

[@HanbitCho]

thanks

[@adindarizkyta6701]

Can i skip pectin?

[@HanbitCho]

nope

[@AQUANOMY]

I’d like to adjust your Blueberry Cream Cheese Cake recipe for a 15 cm, 5 cm-high cake ring. Is there a tool or method to scale recipes for different pan sizes? Also, I’d like to add an almond sponge as an insert along with blueberry Compote and lemon curd, any tips on how to modify the recipe for this?

[@HanbitCho]

pls take a look at my recipe scaling video :)

[@AQUANOMY]

@@HanbitChooh great.. thanks for sharing

[@sulinyong8357]

Hi! Long time no see your post

[@HanbitCho]

:)

[@나나.지민]

한국어 자막도 해 주세요

[@HanbitCho]

슈가레인 조한빛 채널로 가주세요.

[@SASSALA]

[@HanbitCho]

😊