Shiny Mirror Glaze cake! (Chocolate & Caramel Entremet Mousse)

[@anyaslonelykitchen1066]

I love making entremet cakes, they are so delicious and unique! love your video, thank you for sharing th recipe !!!

[@ChouxChoux.Official]

Thank you so much - enjoy!

[@jenniferaddison3829]

New subscriber, but very happily married here, but I’d marry you for your entremet cakes for sure! They look beautifully yummy! Can’t wait to check out your other creations.

[@ChouxChoux.Official]

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

[@Charlotte2-r6z]

Good job! Looks amazing 🎉😊

[@cynthiabrown11]

This is ridiculously amazing!! Looks waayyy outta my league to try, but I will try some of the components. The caramel ganache first to try. I'd love to take a class with you I'll keep watching and perhaps eventually become a fraction as good. Thank you

[@ChouxChoux.Official]

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!

[@rowenareyes531]

Thanks for sharing. I've enjoyed it a lot

[@ChouxChoux.Official]

I'm so glad you liked it!

[@kariloum1133]

I love Satie and cakes. Thanks for the video.

[@ChouxChoux.Official]

My pleasure 😊

[@j-nb7yw]

Very nice cake.

[@НинаДорошева-с4е]

Спасибо за высокую работу!!!❤❤❤

[@ChouxChoux.Official]

You’re welcome☺️

[@PatrycjaSokołowska]

Dziękuję za przepis! Bardzo smaczne, spróbujemy

[@ChouxChoux.Official]

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

[@biogoldpearlthailand7636]

สวยมากกกกเลยอ่า วิธีทำละเอียดมากๆด้วย ของที่ทำก็หาไม่ยาก เกลสซิ่งบางสูตรต้องใช้ทั้ง แซนแทนกัม ทั้งคาราจีแนน

[@ChouxChoux.Official]

ลองทำดูนะคะ อร่อยไหมมาบอกกันด้วยน้าาาาา 😋

[@421rants2]

Wow.......what a masterpiece. The finish on your mirror glaze is amazing.........subscribed. = )

[@ChouxChoux.Official]

Welcome aboard friend :) Thank you so much!

[@MTA-26ccs]

great video, master technique please keep going 😊

[@ChouxChoux.Official]

Thank you for your support! I will :)

[@camilaaraujo4266]

❤ que vídeo maravilhoso, trabalho incrível, parabéns de verdade e obrigada por compartilhar, me ajudou muito 🇧🇷❤️

[@ChouxChoux.Official]

You're welcome - and thank you! :D

[@Tysja-65]

Супер!!! Спасибо большое за урок !

[@ChouxChoux.Official]

No problem enjoy! :)

[@ЛюдмилаКреон]

Спасибо большое. Это восхитительно!

[@ChouxChoux.Official]

Thank you! 🙏

[@crystalwhitledge8258]

Looks so good!

[@ChouxChoux.Official]

Thanks :) give it a go and let me know how it tastes!

[@lousekoya1803]

Wow !! You have a new sub here from Quebec ChouxChoux ! 😊

[@ChouxChoux.Official]

Hop on! Choo choo! Greetings from Thailand to Canada :D

[@lousekoya1803]

@@ChouxChoux.Official Hihi !!

[@lingkuo3175]

love it

[@Athenadadummy]

Amazingly gorgeous

[@ChouxChoux.Official]

Thank you! 😊

[@yemeksablonum]

Süper oldu

[@ChouxChoux.Official]

Glad you enjoyed, thanks :D

[@annipanniannipanni]

Köszönöm ❤

[@ChouxChoux.Official]

You're welcome!

[@chakotaychakotay2979]

@ChouxChoux.Official beautiful job. may i ask you couple of questions.. the cake has frozen elements, and than it has warm mirror glaze on top. once you pour the glaze, how long does it take for the center part to come to the thawed state, so its ready to eat? do i keep it in the fridge, or at the room temp? if i need to put it to the fridge to be eaten lets say in 3 hours, how can i avoid condensation on the mirror glaze? thanks a lot for replies one unrelated question if you would be so kind. im struggling to make shiny white mirror glaze, for the reason, that white chocolate is actually yellow, and no reasonable amount of powder or gel white food coloring seems to be making any difference. any idea?

[@ChouxChoux.Official]

A couple of hours in the fridge should bring it to an even thaw. There will be no condensation in the fridge, since it's a relatively dry environment and water will condense on the coldest thing, which is unlikely to be the mirror glaze. Condensation usually occurs when you remove something cold from the fridge and put it in a warm environment, but I haven't experienced that with this cake and I live in Thailand. In regards to a white mirror glaze, food powder should kill most the colour from the white chocolate, though white chocolate comes in varying degrees of yellow. You can also buy white chocolate mirror glaze online that looks solidly white, so they're doing it somehow. Sometimes I add a touch (like a couple grains) of blue or purple to offset the yellow colour, but this will have an overall darkening effect. Really thinking out of the box you could try cocoa butter only as the fat. You might have to rebalance sugar and dairy in the glaze. Again I haven't done this. I'd probably start by finding some really white white chocolate and going from there. Or alternatively a chocolateless glaze recipe that you can tint.

[@chakotaychakotay2979]

@@ChouxChoux.Official thank you for your wisdom, appreciated i experienced condensation, when i enclosed glazed mousse domes with mirror glaze into plastic container and placed it into the fridge.

[@ChouxChoux.Official]

@@chakotaychakotay2979 Put them in the fridge for an hour or so by themselves then put them in a container and return to the fridge. Sounds like moisture is trapped in the containers. This will even out after the cakes have had time to equalise temperature with the temperature of the fridge. R.e. glaze, if it doesn't have to be white chocolate you can just colour a neutral mirror glaze white.

[@НаталіяПетруня-в8к]

Яка краса 🙏🤗 Смакота мабуть ще краще 🤓 На шедеври приємно дивитися..зачаровує вау🙏🌹🇺🇦

[@lianadiradze8452]

❤❤❤😊😊😊 Thank you ❤❤❤

[@AndreBSouza]

Interesting way to make a mousse. Didn't see you using gelatine on the mousse; does it hold its shape out of the freezer for like an hour or should you eat it still cold?

[@ChouxChoux.Official]

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.

[@fugu-san3484]

curious question, I don't know much abt the mirror glaze itself, but is there a subsitute or alternative to the glucose syrup? or is it part of the important ingredient for the mirror glaze? 😅

[@ChouxChoux.Official]

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 :)

[@martineriendeau]

It seems that cristalization is happening if I only put 10mL for 65g sugar. Is it because sugar isnt enough fine on my end ? If I put a bit more water, I get it... but once I cool down at 50C the caramel, by the time I poor the butter and melt it, then it's too cold to melt the with chocolate. Thanks though for this reciepe, I'll read about all of this and get better at it! The result is motivating ! :)

[@ChouxChoux.Official]

Hello thank you for your question! Crystallization is a curse but here are some things to help: 1. Superfine sugar also known as caster sugar will dissolve into the water easier 2. You can mix the sugar and water together before it goes on the heat and you can keep mixing whilst it warms up. However you must stop mixing before it boils. 3. Make sure there is no sugar around the rim of the pan and have an even layer of sugar in the bottom of the pan before adding the water. 4. Adding a bit more water is generally okay but just take longer to boil off. In regards to the chocolate, I work in a very hot kitchen in Thailand so everything is prone to melting! In your case just reheat the mixture in a microwave and heat the chocolate in a microwave too. Don’t heat the white chocolate above 35C though. This will destroy the crystal structure in the chocolate and make the ganache too liquid. Also keep butter at room temperature before adding to the caramel. Generally the closer all ingredients are in temperature to each other, the better your product will be with less chance of splitting.

[@LS-zy7fz]

Thank you for the great videos ❤

[@ChouxChoux.Official]

Thank you so much for your kind words.

[@nhuhuong9827]

I can to substitute pectin for gelantine?

[@ChouxChoux.Official]

I'm not sure if you're asking about swapping pectin and gelatin for either the glaze or the tuile? If it's for the tuile, I'd just leave out the pectin and not substitute it for gelatin. If it's for the glaze - then you probably can't swap out gelatin for pectin. You're welcome to try and let me know the results though. After all, I'm not a food scientist.

[@nhuhuong9827]

@ChouxChoux.Official Thank you for taking the time to answer my question. I learned that pectin is a powder extracted from plants for vegetarians, and gelatin is extracted from animals. Both of these powders have the effect of thickening. But I will try and let you know the results .

[@ChouxChoux.Official]

@nhuhuong9827 No problem. Agar agar is more commonly used as a plant substitute for gelatin rather than pectin. Pectin gives a jammyness rather than a jelly texture. Agar Agar can yield a jelly texture, but too much and it becomes a weird combination of crunchy, mushy and jelly.

[@TheNudeBrewer]

Wizard hats would be cool. These look like sombreros. lol Reuse this idea for a Cinco de Mayo themed item.

[@ChouxChoux.Official]

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

[@SamuelTop-n9e]

Bonjour, juste un détail, des explications en français, pour mieux comprendre le dérouler des préparations ? Très bonne journée à vous !

[@ChouxChoux.Official]

Bonsoir, je suis anglais. Je peux parler un peu Francais. Je peux pas tranduire toute la video. On peux choisir 'CC' et 'traduire automatiquement'.

[@arminemanukyan4449]

Бог создал природу,черт создал кулинарию...

[@ChouxChoux.Official]

It's a naughty dessert indeed...

[@MewTube-i8c]

2k❤

[@Jud878]

❤❤❤❤

[@feeclochette8811]

Je parle pas anglais vous pouvez nous expliqué en français svp

[@ChouxChoux.Official]

Que veux-tu que j'explique ? Je peux pas traduire toute la vidéo. Cliquez sur 'CC' dans le coin inférieur droit, puis à côté, appuyez sur 'Options'. À partir de là, cliquez sur 'sous-titres/cc', puis cliquez sur 'traduction automatique'.

[@ErvinandMFantasyFootball]

Insane.

[@ChouxChoux.Official]

kzbin.info/www/bejne/iJrNc2uto692hJI

[@ВалентинаУстинова-ь8у]

artwork

[@ChouxChoux.Official]

Thank you!

[@chefsahinkorkmaz]

Sildim gördün mü

[@ChouxChoux.Official]

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?

[@chefsahinkorkmaz]

Olma ​@@ChouxChoux.Official

[@ErvinandMFantasyFootball]

Good lord. 🫠

[@ChouxChoux.Official]

:D

[@firefly5574]

Free Lead and Cadmium. Oh, Yum!

[@tastyfrzz1]

If you make your own chocolate like I do you remove all of the shells to prevent that.

[@946brandon]

More like candy than cake IMHO!

[@ChouxChoux.Official]

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

[@tastyfrzz1]

And then be expected to sell it for $3.50

[@ChouxChoux.Official]

xD Well in my case I have to make the dessert and the video, and I still don't get paid T.T

[@patriciaabubakar778]

Too late

[@ChouxChoux.Official]

kzbin.info/www/bejne/kISwZKpnq5J0lbs

[@plasma2255]

Too many ingredients and too much process 🥹

[@ChouxChoux.Official]

You can do it, I believe in you!

[@georgegoodwin9722]

If this is too much, then just try something simpler. There’s a lot to choose from.

[@User_adiv]

Beautiful but too long

[@gizzmoog4195]

You can ramp up the video speed in the settings if you want...

[@andreaelizabethpadillaramo4595]

I publicly promise I will make this dessert, and let you know how it came out. ☺️🩵

[@ChouxChoux.Official]

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