Tutorial: Apple Pecan Cinnamon Petit Fours │ Entremet Cakes │ Mirror Glaze, Praliné, Mousse

[@Arteus_GG]

I saw the entire video and I thought it was spectacular ❤ I'm a big fan of your work, you're a very talented person I hope you do very well here on KZbin and all your social networks, you deserve a lot of success❤

[@louiselindbergpastry]

Thank you so much for the kind words 💚 I’m happy to hear you like the video. Your support means a lot to me ☺️

[@sumarlangsidin3662]

❤😋👍 I hope I can make it. Thank you for the recipe.

[@louiselindbergpastry]

I’m sure you can! 💚

[@zacharywong483]

That looks absolutely incredible! Lovely job, as always!

[@louiselindbergpastry]

Thank you so much for the support 💚

[@crystalwhitledge8258]

Really nice never seen anything like this and the presentation is really good!

[@louiselindbergpastry]

Thank you so much 💚 so happy to hear that ☺️

[@hawkstar5947]

Incredibly beautiful! I bet they taste even better than they look!

[@louiselindbergpastry]

Thank you so much 💚 I think they taste so amazing! 😍

[@valeriafuriasse9903]

they are Amazing!!!! I wanna try to make them!!!

[@louiselindbergpastry]

Thank you very much 💚 I’m so happy to hear that 😍

[@8athens]

Happy christmas and happy new year Louis

[@louiselindbergpastry]

Thank you so much 💚 and you too 🥳✨

[@Jax991]

Espectacular!!😊

[@louiselindbergpastry]

Thank you so much 💚

[@ילנהשווצוב]

Ваши десерты великолепны. Буду очень рада если вы поделитесь рецептами. Спасибо

[@louiselindbergpastry]

Thank you very much 💚 you can find this free recipe on my website here ☺️ www.louiselindbergpastry.com/en/post/apple-pecan-cakes-with-cinnamon-white-chocolate

[@hintex487]

Yummy😍😍

[@louiselindbergpastry]

They’re so good! 😍

[@hintex487]

@@louiselindbergpastry ❤❤

[@englishwithlana2775]

I am at a loss for words at this breathtakingly beautiful dessert. I'm so lucky that I have stumbled upon your KZbin channel. 💜💜💜💜💜💜🫶🏻

[@louiselindbergpastry]

Thank you so much for the kindest message 🩷 so happy to see you here, welcome 🥰

[@Tom-ok2vk]

Hi, how far ahead can you glaze the cakes? Could you for example take the cakes out of the freezer and glaze them in the morning and put them in the fridge until evening and then put on the ganache and the decorations? Or will the Glaze be somehow affected?

[@louiselindbergpastry]

Yes you can glaze in the morning without problems :) if the right temperatures have been met for the glaze, it will be as shiny in the evening, but if it’s been a bit cold when glazing, the glaze might be a bit more mat

[@Tom-ok2vk]

@ perfect, thanks for the response 🙏🏻

[@hayatseghier8084]

Hi , Would it be possible to have the recepie quantities Thanks

[@louiselindbergpastry]

You can find the full recipe on my website 💚 (also linked in the description) ☺️

[@hayatseghier8084]

@louiselindbergpastry thank you 🥰

[@amandajulrazlin5378]

Hi if i using powder gelatin how much water do i need to put

[@louiselindbergpastry]

The amount of water depends on the powder :) it can differ between brands. 1 tsp powder normally equals 1-2 gelatin sheets

[@amandajulrazlin5378]

@ thank you :)

[@csakegyasokkozul]

I make it dessert this week, and I have a question. How much time passes between dessert take from the freezer take out and the dessert service it ?

[@louiselindbergpastry]

So happy to hear you’re making the cakes 💚 It takes approx 3-4 hours for them to defrost in the fridge after being glazed ☺️

[@csakegyasokkozul]

@@louiselindbergpastry Thank you, I hope I success make it is this awesome dessert. :)

[@louiselindbergpastry]

@@csakegyasokkozulI’m sure you will 😍 lmk how it goes 🎉

[@MariaSanchez-y4e]

What kind of Gelatin do you use? Silver, gold?

[@louiselindbergpastry]

I use gelatin sheet bloom value 240 :) they’re from Dr. Oetker

[@jemmy-w3e]

I am in trouble! I couldn't understand, following this recipe on your website, something that is related to eggs. 3/4. (0.75) egg... or (0.25) egg what does this mean? how do you measure an egg? do you whisk before measuring it?

[@louiselindbergpastry]

Hello 💚 I’ve listed quantity in both ways e.g, 3/4 (0.75) so it means three quarters of an egg or 75% of 1 egg in this case. Yes I whisk it briefly and then take 75% or 25% when it says 1/4 (0.25) ☺️

[@jemmy-w3e]

@ Can you please tell me how do you major the quantity? What tools do you use or you just eyeball it?😅

[@TechTails]

​@@jemmy-w3eshe should be using a scale like any professional pastry chef....and grams

[@sab1931]

Bonjour madame please vous pouvez fair la traduction

[@louiselindbergpastry]

I make my videos in English but the captions on KZbin should work 🥰

[@diegoruiz2853]

First 😎

[@daneekaplan4284]

What a spectacular dessert. It would be much easier to hear your VoiceOver if you didn't have music playing behind it. The music volume is high and your speaking voice is low making it difficult to hear.

[@louiselindbergpastry]

Thank you so much 💚 and thank you very much for the feedback. I truly appreciate it ☺️ I had some issues with the sound for this video and I can see that it’s something I should improve for the next videos, so thanks again for letting me know ☺️

[@profelis3312]

These are much bigger than petit fours! Also, why would you put gelatine in a ganache? It’s not needed.

[@louiselindbergpastry]

It’s a small cake for one person so I think it still can be classified as a petit four ☺️ For the ganache, yes you can make it without gelatin. But here it gives the ganache a more stable piping texture and it only contains a little amount of gelatin ☺️

[@AQUANOMY]

⁠ Thanks for sharing but I always wonder why no Chef shared Gelatine strength used in recipes and how to make the gelatine mass etc.

[@louiselindbergpastry]

@@AQUANOMYI always list it in my recipes on my website :) I always use bloom value 240 sheets