Toffee coffee cake

Ingredients
Caramel cream (prepared 10 hours in advance)
Sugar 100g
Water 30g
Boil syrup until amber
Whipping cream 100g
Salt 2g
Gelatin 5g
Whipping cream 550g
Refrigerate for 10 hours
Coffee chiffon cake
4 eggs
Vegetable oil 40g
Espresso 60g
Cake flour 75g
Sugar 70g
Bake at 150°C (302°F) for 50 minutes
Chocolate hazelnut crisp
Hazelnut Praline(50%) 55g
Dark Chocolate 20g
Pailleté feuilletine 50g
Caramel walnuts
Gold leaf

[@viviennechenhealy]

Made it today for my daughter's BD. Followed every step of your recipe ( expect the way of the decoration.) It's heavenly delicious! Do ze!

[@M.Patisserie]

Thanks！

[@sanazesfahani7660]

Some small techniques were used in baking the cake were unreal! Its taste must be out of this world.

[@sawsanhibout5991]

A mixture of beauty and professionalism. Awesome!

[@M.Patisserie]

Thanks!😊

[@ghanibenboulam893]

C'est juste magnifique, merci pour ce riche partage

[@M.Patisserie]

Avec pleasure！

[@KimNguyen-tr6jl]

Hello from Australia. Thank you M.Patisserie. I love watching your videos, it’s very relaxing and clear, easy to understand.

[@M.Patisserie]

Thank you, it's my pleasure!

[@СветланаСмиюн-р3ь]

Шедевр!!!! Очень красивый торт!!! Спасибо за видео. Смотрю с в осхищением! Обязательно попробую приготовить один из ваших рецептов! Просто браво!

[@M.Patisserie]

Thanks!

[@marymaryana6877]

روووعة ماشاء الله ❤️ Merci beaucoup 💕thank you

[@M.Patisserie]

Je vous en prie.

[@latashapayne6333]

I love the turntable and the softness of that cake😍😍

[@M.Patisserie]

Thanks!

[@栗子-f2w]

Hi :) may i know the crisp filling will stay crispy for how many days? Thank you.

[@irinafogel143]

Ваши торты очень вкусные 👍👍👍!!!

[@amelbouasla5686]

il a de très bonnes recettes bien simples et ont l'air délicieuses 😋

[@M.Patisserie]

😊😊😊😘😘😘

[@edivirgemalves4875]

@@M.Patisserie Que delícia,obrigada.

[@roshb3736]

Hello Chef, what type whipping cream u used? Dairy or non dairy how many % fat. TQ for the awesome recipe ❤

[@gyun8126]

Chef used dairy cream, hence, added gelatine to stabilise the cream.

[@CatherineGirard-t4v]

Oh merci pour le partage. J'ai hâte de tester cette recette. Possible de préparer le gâteau en avance svp ?

[@ЛюбовьПетровна-з6х]

Очень красиво завораживает 💯👏👏👏🙏👍👌👌👌

[@M.Patisserie]

Thanks！

[@Leelawadee-9]

Nice cake.

[@ИринаКаштанова-к2у]

Очень понравился ваш канал, отличные рецепты. Удачи и процветания каналу !

[@M.Patisserie]

Thank you and wish you a happy life.😘😘😘

[@danoul5881]

Bonjour quel beau travail toujours aussi parfait bravo s’il vous plaît puis-je remplacer la gélatine par de la gélatine en poudre si oui pouvez-vous me dire combien de grammes merci d’avance recevez mes salutations😘

[@lydyvector5084]

Thank. 🤩☕very nice شكرا جزيلا أيضا بالعربي👏

[@M.Patisserie]

Thanks！

[@ЛиляНиколаева-з9ч]

Очень вкусно! Спасибо!🌸🌸🌸

[@M.Patisserie]

My pleasure！

[@aldafatigba1953]

Bonjour Chef, merci pour la recette. Peut-on remplacer expresso par du café classique ?

[@ИринаКасьяненко-о3с]

Можно ли заменить листовой желатин на обычный.и каких пропорциях.буду очень благодарна за ответ,Я просто обожаю смотреть ваше видео, вы волшебник!!!!!!!

[@M.Patisserie]

абсолютно нормально. Используйте такое же количество порошка желатина и замочите его в 5-кратном количестве холодной воды на 10 минут.

[@W34KsU638]

Я считаю.что мне привалило счастье.что я нашла Ваши рецепты.Удачи и здоровья на долгие годы.СПАСИБО.

[@M.Patisserie]

Thanks！

[@miroslavachafirovihc.9067]

Bravissimo, Super lavoro,chef 👌 👍 😍

[@angeange9995]

Ça a l'air tres delicioux .je suis amoureuse du café et du caramel j'imagine la combinaison 😋😋

[@M.Patisserie]

Merci，c'est tres tres bon, vous pouvez l'essayer.

[@arbaouimeriem1156]

I m from morroco l love watching your videos

[@johanapatriciarosasceballo6415]

Excelente receta, gracias

[@M.Patisserie]

It's my pleasure!

[@juanasalazar8097]

Me encanta su forma de explicar en el vídeo. Que clase de Gelatina es la que usan.

[@M.Patisserie]

Thanks. My gelatin is 200 bloom

[@gzoulysoumia9536]

Merci beaucoup pour le Gâteau et bonne continuation

[@M.Patisserie]

Merci！

[@shreshthashukla2909]

Love this recipe!! 2 questions, please answer. 1. Will the cream whip properly after caramel sauce is added to it and kept in fridge 2. Is it possible to make chiffon cake without eggs? Thanks a lot for the recipe!

[@M.Patisserie]

Thank you！ The frozen caramel cream can be whipped properly. I have never tried making chiffon cake without eggs, sorry.

[@sayunasoulmesseng839]

Yes you can! With...the juice of chickpeas! I know it sounds crazy but it actually even works better! No taste at all. Name also strange called :aqua faba!

[@paprikac1l4ntr0]

Thank you for very detail recipe.

[@M.Patisserie]

My pleasure！

[@lamaamla9220]

un silence religieux comme une séance de thérapie et un gâteau merveilleux

[@M.Patisserie]

Merci!

[@doongaya]

It looks absolutely devine! Thanx a ton for the recipe.

[@M.Patisserie]

My pleasure！

[@karrayoumaima9723]

Est ce qu'on peut remplacer les feuilles de gélatine par le poudre de gélatine svp?

[@M.Patisserie]

Oui. Vous pouvez le remplacer par 5 g de gélatine en poudre + 25 g d'eau fraiche.

[@karrayoumaima9723]

Merci 😍

[@aniashira8286]

👏🏼👏🏼👏🏼👏🏼Buenisimo y un acabo perfecto 👏🏼👏🏼👏🏼

[@M.Patisserie]

😊😊😊

[@tiffany1489]

Will the feuilletine get soggy the next day? How do you help it stay crispy?

[@elisemazzocco4493]

Merci pour la clarté de la gestuelle et surtout du sous titrage en français ainsi que la liste bien précise des ingrédients pour chaque étape 🙏👍j’me beaucoups votre précision

[@M.Patisserie]

Je vous en prie. Bisous😘😘😘

[@zoraidagarcia9688]

Me encanta sus recetas

[@M.Patisserie]

😘😘😘

[@claudiarosales3863]

Divina!! Riquísima!!

[@M.Patisserie]

Thanks！

[@susanacomettant9380]

Se ve delicioso lo haré muchas gracias por compartir

[@M.Patisserie]

It's my pleasure!😊😊😊

[@annaskendos4758]

Beautiful work and looks delicious. Thank you for sharing your talent. Hopi g to try making it soon.

[@M.Patisserie]

😊😊😊😘😘😘

[@djazialola3342]

Merci vous recette très réussites j'adore

[@M.Patisserie]

Avec plaisir.

[@janetpt6186]

Delicius,thank you!!!!!👍

[@M.Patisserie]

My pleasure！😘😘😘

[@Tutu-tt6np]

what's wrong with these people that gave a thumb down???? It looks absolutely scrumptious. I must try making it.

[@M.Patisserie]

Thanks！

[@darrenimu]

I just discovered ur channel Outstanding!!! 2 questions: are you a pro baker? Top 3 recipes on ur channel (in your opinion of course)

[@M.Patisserie]

Yes, I am a pro baker and youtuber.

[@igosnaille6957]

Ça à l’air délicieux 🤤

[@M.Patisserie]

Oui, c'est tres bon😊😊😊

[@utfanurwulandari3375]

Hi, Thankyou for this recipe. Is it possible to make caramel cream without gelatin?

[@M.Patisserie]

yes

[@hadjerhadjer7887]

متالق ومتميز دائما بوصفاتك

[@M.Patisserie]

Thanks!

[@mhiletyap9211]

Hi would you mind if i ask what brand of hand mixer are you using?thanks for the reply...i love the way you bake all the dessert...it makes me crave every time i watch your video...

[@M.Patisserie]

The mixer is of kenwood brand. But wire whip accessories I bought separately online.You can try to find it on eBay.

[@sophieterre2045]

Bonjour. Excellent le mélange des parfums avec le croustillant crêpes dentelles a reproduire. Merci pour le partage avec une vue d'images très explicite. Prenez soin de vous.

[@M.Patisserie]

Merci, vous aussi.

[@carinafarnschlader3798]

Looks very tasty anf has been nicely decorated 😊

[@M.Patisserie]

Thanks😊😊😊

[@mytrinh4085]

Do you use large size eggs or medium size for the chiffon cake? If I use instant express coffee powder how much coffee should I use to mix in the water. Please advise. Many thanks.

[@M.Patisserie]

I use medium size egg. You can use 3 to 5g instant coffee powder.

[@НинаЯковлева-ц6у]

Подскажите ,а когда добавлять пралине с лесными орехами? Я не увидела этот момент в ролике Спасибо.

[@LeninhaPrudente]

Receita maravilhosa....amei.

[@M.Patisserie]

Thanks!

[@FsdFsd-gt4rr]

If we dont have gelatin can we make caramel cream without it? Please reply

[@M.Patisserie]

Yes. But please keep refrigerated.

[@sonojab]

The difficult task for me is decorating cake lol thanks for your clip

[@ngreenland7977]

Looks amazing! Could I use baking paper to line the tin? I'm worried it would rip if I tried to demould it

[@Mediterranean81]

Yes

[@賴曉臻]

請問義式濃縮咖啡在台灣哪裡買得到 還是7-11有哪一種咖啡可以代替嗎？

[@mahabenmoussa2595]

Hi, thank you for this recipe! In the video, it says in english to use cake flour but in french, it says farine T45. You can buy both in France, can you tell me which one to pick? Thank you very much

[@stefaniadelazzari592]

Delizioso😊! Scusa ma al min 5.55 dici di mettere 50g di croccante , cos’è?Grazie

[@lailarevillard1357]

Mais quel beau travail, merci pour le partage, c'est possible d'avoir les dimensions du moule svp merci.

[@Lively_Uzma]

Impressive....💕

[@msr1116]

Did you drink coffee with your lovely cake slice, and if so, how did you take yours ?

[@M.Patisserie]

I usually eat them with black tea or milk at breakfast.

[@msr1116]

@@M.Patisserie ....😀. Good to know I'm not alone in eating pastry for breakfast ! I eat a full, nutritious meal later in the day.

[@M.Patisserie]

Usually I eat desserts at breakfast, lunch or afternoon tea. I prefer to eat pastries for breakfast because they are rich in energy. I don't eat them for dinner.

[@mariahcruz2471]

EU amei às receitas.....

[@M.Patisserie]

Thanks!

[@SDKhan-yv7bs]

Thanks for the video.. Expresso should be cold or warm?

[@M.Patisserie]

My pleasure！ Espresso at room temperature is best.

[@silviacacao6207]

Nossa! Maravilhosa essa receita! Vou fazer 😋🥰 Parabéns!!!👏👏👏

[@M.Patisserie]

😘😘😘

[@wejdene1612]

Une oeuvre d'art, bravo

[@M.Patisserie]

Thanks！

[@elianalobo1281]

Eu queria um pedaço! 🤗

[@M.Patisserie]

Hahaha！

[@adalziramoreira8207]

Congratulations for your cakes 😙😙 wonderful

[@M.Patisserie]

Thank you!

[@user-V08P53AHX]

Красиво!! А наверно вкуснооооо!

[@M.Patisserie]

Thanks！

[@KimNguyen-tr6jl]

What size egg should we use please?

[@angelicamansillabravo9231]

Gracias muy rica receta

[@M.Patisserie]

😊😊😊😘😘😘

[@youcefbrahim7197]

Merci beaucoup bien fait

[@M.Patisserie]

Avec plaisir.

[@Vera-kh8zj]

pailletes feuilletines... great if you can get them. Altogether not something for a regular cook

[@M.Patisserie]

It's delicious. I like to use it. 😊😊😊

[@W34KsU638]

И где же родятся такие мастера.?Браво.Как сделать так орехи.что Вы положили на крем?Спасибо

[@M.Patisserie]

Спасибо. Вы можете посмотреть мой последний рецепт пралине с лесным орехом. На сливках есть какао-порошок.

[@carolinapujol1109]

Impresionante!

[@M.Patisserie]

Thanks！

[@ayesha131]

What is that crispy thing u added in chocolate?

[@farihaerum8867]

Looks yummy

[@M.Patisserie]

Thanks!

[@coquitomoreno8359]

felicitaciones 👏👏👏👏espléndido ❤️

[@M.Patisserie]

Thanks!

[@賴曉臻]

榛子醬是巧克力醬嗎？

[@michellejq8908]

If i use large egg, do i use 3 eggs and the rest of the ingredients same amount in your recipe?

[@ghufranhelli1894]

رائعة ....ماهو بديل الجلاتين ؟؟؟

[@M.Patisserie]

It is not necessary to use gelatin, but the storage time will be shorter, and it should be eaten as soon as possible. ليس من الضروري استخدام الجيلاتين ، ولكن وقت التخزين سيكون أقصر ، ويجب تناوله في أقرب وقت ممكن.

[@ghufranhelli1894]

@@M.Patisserie شكرا جزيلا للرد 😊

[@mohamini5073]

Très beaux gâteau merci

[@M.Patisserie]

Avec plaisir.

[@taniabernardo6744]

Maravilhoso!

[@M.Patisserie]

Thanks！

[@sallyeglantina2307]

J'adore ❤️

[@M.Patisserie]

Merci！

[@silvanoantoniotamborino5030]

Bellissima vorrei fare una domanda il caramello si aggiunge caldo o tiepido alla panna?grazie

[@M.Patisserie]

Il caramello è caldo. Quindi, dopo averlo mescolato alla panna, mettete in frigo per 10 ore per rendere il composto più stabile.

[@silvanoantoniotamborino5030]

@@M.Patisserie grazie lei è prezioso negli aiuti

[@asmadr6388]

Testé tros bon merci 👌

[@M.Patisserie]

😊😊😊

[@meisamlo4148]

請問 蕉糖需要放涼才倒進忌廉中？

[@M.Patisserie]

不需要放涼。吉利丁完全融化後就可以和液體奶油混合了。

[@meisamlo4148]

M. Patisserie 謝謝你🙏🙏

[@M.Patisserie]

不客气😊

[@fayeng4515]

How many grams Expresso powder to add in to have 60 ml of water?

[@M.Patisserie]

It takes about 2 grams to 3 grams

[@sinyeewong7580]

老师您好！请问吉林丁可以用吉林丁粉代替吗？那么5克吉林丁就是多少吉林丁粉呢？谢谢老师。

[@M.Patisserie]

您好！ 可以的。用等重的吉利丁粉，浸泡在5倍重量的冷水中10分钟使用。

[@sinyeewong7580]

不是很明白，老师，就是五克的吉林丁粉➕25克冷水一起泡十分钟对吗？谢谢老师😂

[@palestina9884]

Hola! Felicitaciones por el hermoso trabajo! Saludos desde Perú! Tengo una pregunta cuando se refiere al cake flour es harina preparada verdad? :)

[@M.Patisserie]

It is not ready-mixed flour. Cake flour is low-gluten flour. If you do n’t have one, you can use all-purpose flour. No es harina premezclada. La harina para pasteles es harina baja en gluten. Si no tiene uno, puede usar harina para todo uso.

[@palestina9884]

@@M.Patisserie ohh thanks a lot for the information!!!!!!!! :)

[@M.Patisserie]

My pleasure!😊

[@amokov]

Excellent 👏

[@M.Patisserie]

Thanks！

[@maisharin7403]

Did you slice the cake when it was completely in room temperature?

[@M.Patisserie]

Yes.

[@cath.9439]

Superbe recette ! J’ai une question, est-ce qu’on peut remplacer la gélatine par autre chose? Ça serait vraiment cool si il y avait une alternative, merci 😊

[@M.Patisserie]

Merci Le rôle de la gélatine est d'augmenter la stabilité de la crème, elle n'est pas remplaçable. Il n'est pas nécessaire d'utiliser de la gélatine, mais elle doit être maintenue basse. A consommer dès que possible après l'avoir fait. Cordialement

[@cath.9439]

M. Patisserie d’accord merci bcp

[@M.Patisserie]

Je vous en prie!😊

[@emanuelabuza1884]

Excelent!🤗

[@M.Patisserie]

Thanks！

[@mhamdinina895]

Magnifiques

[@M.Patisserie]

Merci!

[@lisaflower5994]

Oh ....yummmm

[@M.Patisserie]

Thanks!

[@imenetouhami2550]

Comment vous pouvez me conseiller pour que la crème liquide tienne svp Elle monte bien 2 min après elle se transforme en liquide 😥

[@M.Patisserie]

La température est importante. Essayez de maintenir la température ambiante à 20 ° C. Et les outils et les ingrédients pour faire de la crème Chantilly doivent être maintenus bas.

[@imenetouhami2550]

@@M.Patisserie merci beaucoup 👍🏻

[@M.Patisserie]

Avec plaisir.

[@MyLifestyle-r5s]

Very nice 👍👍👍

[@M.Patisserie]

Thanks!😊

[@dapurmamafahry6581]

Delicious

[@M.Patisserie]

Thanks！

[@isabellefries8205]

hello just a big congratulations for your cakes of France bye

[@M.Patisserie]

Thanks!😘😘😘