Michelin star CRÈME BRÛLÉE | Fine Dining Raspberry Dessert

[@ChefMajk]

Do you like Crème brûlée guys? 😋

[@bartosznowak7842]

Who doesn't love creme brulee? :D great plating as always! Greetings :)

[@isac0014]

Love your videos!

[@notdream6790]

I never eat them but look it so yummy

[@notdream6790]

I am asia

[@maym479]

Yes

[@elfiepapini4470]

I was so mesmerized with your technique, your voice, I wanted to lick my screen. You are amazing, and an artist…We eat with our eyes…WOW

[@ivanasenov6439]

Another great recipe, with great techniques, Chef Amazing work ❤️❤️❤️ One of the best channels to learn new things , recipes and presentations for us, other cooks with not so much experience 🙏🙏🙏

[@algylpamungkas6719]

Wow, an awesome recipe chef. It make me happy even just by seeing it

[@lilianamariapostu6708]

Du bist die beste Chef Mayk !!

[@samikalji5502]

Great chef really majik chef i appreciate ❤

[@mruduladighe202]

Fantastic no words to praise👏👏

[@mruduladighe202]

How can i caramelised on top if Ido not have torch. Any option for that?

[@ChefMajk]

No idea. You need it probably

[@axlferrera]

"if you want it more sweet put more syrup and if you want it more sour put more lemon" best recipe ever 👍🏻 great job btw

[@danypaul4311]

Halo chef nice dish could you please show how to make Flexi jelly sheets thanks

[@tashh220]

incredible Chef!! 👏🏻

[@TheLeoojedap]

Amazing as usual. I’d love to know how long will an entire menu will take.

[@ChefMajk]

Cannot say that, depending on what you cook, for how many people, in which kitchen, etc.

[@milongamia]

Hi Majk, what would be the the proportions for raspberry sauce? How many people does this recipe serve?

[@ChefMajk]

Which sauce, here is no sauce?

[@milongamia]

I am sorry, I meant raspberry gel.

[@IsaAvasa]

Chef M-thank you for such nice, clear training on these amazing dishes. I would like to know if you used agar-agar or gelatine for your raspberry gel and …please what ratio (to liquid) that you used. Thank you.

[@ChefMajk]

There is 10g of agar for 1 liter of liquid ;)

[@yumeshan7300]

How much agar chef?

[@maym479]

Thank you for granting my request.How many eggs yolk?

[@ChefMajk]

There is a recipe in the description

[@lildurknumber1fan359]

What is the name of the tool that you use to mix with?

[@ChefMajk]

Mix what?

[@antoniaregan7263]

Love it x

[@merlinsreturn]

I'm not a peofessional cook but I would not put any plastics in the oven, let alone cling film wrap even at low temperature because they leech chemicals into the food.

[@ChefMajk]

I see that you are not a professional cook because they do it normally ;)

[@mturukanyidambuza3725]

Can you please make a rectangle shaped creme brulé

[@ChefMajk]

Yes you can if you use any mould for that

[@insonnuanfun7342]

Thank you

[@ศรีสุธาเก่งเขตวิทย์]

Very nice presentation

[@ChefMajk]

Thank you

[@angelblinder126]

Perfect 👌🏻👏🏻

[@ChefMajk]

Thanks :)

[@MrBarea11]

which is the diameter of the ring molds for the creme brulée in centimeters?

[@ChefMajk]

Why do you need to know? You can use any size you want to

[@MrBarea11]

Because for each size the cooking time and temperature varies. I assume the small ones are around 10cm

[@ChefMajk]

@@MrBarea11 just try it and adjust time and size for you. I am not sure which Ibused, I have many of them. It will be not a same anyway because of different oven

[@wincentfritz]

Can you make the sorbet without icecreme maker

[@ChefMajk]

Probably yes but it is very difficult and it will be never perfect. Basically, you have to freeze it and then blend it in a blender.

[@wincentfritz]

@@ChefMajk thank you, love the videos, I am new to the chanel and I get alot of insperation from your cooking skills. All love never stop doing what you are doing. Love from Sweden

[@superpapa6913]

Thank you 🙏

[@ChefMajk]

You are welcome :)

[@carlosdavis6943]

Are you using powdered sugar instead of regular sugar?

[@ChefMajk]

Yes, but both will work

[@BakaAnimeCosplayers]

What is the temperature for the creme brûlée?

[@ChefMajk]

Around 95-99 C

[@ONTHEPASSWITHMAX]

Looking good chef👌

[@ChefMajk]

Thank you chef .)

[@AlNamrood554]

is it icing sugar you have ?

[@ChefMajk]

Yes

[@ibnasohan2360]

I tried the recipe but didn’t work. After cooking still runny. What temperature you are using it for?

[@ChefMajk]

Then you need to cook it probably longer. I cook it around 100C

[@batiraimuzata2926]

10KG of egg yolks is how many yolks?

[@ChefMajk]

600

[@adamellistutorials]

What’s the full ingredients? ❤

[@ChefMajk]

recipe is in description right?

[@makingadifferencesouthafri8702]

Please can you send us quantites

[@ChefMajk]

Send where?

[@manuelherk3236]

I'm starting to really loathe youtube for these long ads during a video.

[@ChefMajk]

Buy premium and you are safe...ads are everywhere nowadays

[@sotirissinani2077]

Make for us some nice amuse bouche!

[@spursforever1374]

i also had the same problem. after i cooked it for 1.10hours still runny

[@ChefMajk]

If you see that is still runny, just cook it more, easy

[@blancaangelicazendejaslope7264]

❤❤❤❤

[@mahdimp2497]

👏👏👏👏👏

[@spursforever1374]

are you still working in a restaurant? Did you already retire to just make videos? :)

[@ChefMajk]

I am not working in the restaurant any more. I am doing 1on1 online coaching full time and videos I do on the side for fun.

[@gerainthopkins7576]

if you think professional chefs don't use recipes i dont know where you been working..

[@ChefMajk]

Yes, ofc sometimes they do, to keep food consistent. But there are not good for learning to cook, especially at home.

[@Ma-dv9fx]

That measuring with egg was disgusting as hell. Bleh. Why would you do it something like that

[@ChefMajk]

Don't do it if you don't want and find a better way for you :)

[@Ma-dv9fx]

Of course im not doing it. Everyone who don’t wanna get sick shouldn’t also do this. Whats wrong with you to promoting shit like that. Salmonella is real you michelin star. Wtf

[@ChefMajk]

@@Ma-dv9fx As I said, it is a tip on how to know how much sugar to put. If you want to buy a machine for this, you can. Btw. I did that a few times and I am still alive so is not that dangerous as you thinking, because I tell you a secret, you can wash the egg before.

[@apcsaba]

@@ChefMajk Gold

[@giovvlogs]

The egg is used to determine whether a certain density of the sorbet is reached. Salmonella thrive in the poorly cooked egg. This has shell.