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Thanks a lot :)

Thanks a lot for your comment. Ramadan Mubarak.

@@guillaumecuisine1529 thanks 😊

It's safer to use pasteurised egg whites - otherwise only use fresh eggs from trusted suppliers.

Not sure really

I've never had to do so but I guess you can half bake it before adding the filling

thanks :)

Hi! I'm very sorry the cake didn't turn out as expected. Maybe the whisked egg whites failed to incorporate enough air to the mixture.

Thanks a lot 😊

thanks

Thanks for your message - the reason I don't add flour is to keep the texture creamy. How was your quiche?

@@guillaumecuisine1529 hi Guillaume, so nice of you to ask! My quiche was really good, my family loved it. And I love preparing it

I'm sorry to hear that. Maybe you could go back to the recipe when you get more practice.

You could use walnuts instead :)

Thanks a lot :)

That would certainly work too :)

Hey - you can but don't forget to use a baking agent

Hope you like it!

you're welcome :)

Hi! I would say around 70% - 80% :)

I tried this recipie...and it was a hit..bt my egg whites didnt whip up and they were not firm..any reason why it didnt whip up to firm peaks ?

A quarter I guess :)

alright! thank you so much :)

@@kelseytrave1s_ you're welcome :)

you can :)

I would say about a teaspoon and a half :)

It's difficult to tell since it depends on how strong the powder is

You're welcome :)

Nah... the tomato would make it sloppy.

@@gerardjones7881 I'm just saying that if you want to call it a Quiche, you have to add milk and eggs. Thats the real recipe sorry

@@OlivR93 yeh but it's a tart, its a specific french dish. I served a 5 yr apprenticeship in a french cafe when I was a teen. I'm retired now after 50 yrs as a patisier. It was fun.

@@gerardjones7881 oh great, where are you from and where were you ?

@@OlivR93 I was born in england, moved to use in 69. Started in a french cafe in Boston under maurice leduc and stayed with him for 10 yrs. Opened savoy bakery in Boston in 83 and later a restaurant and catering business. Retired to northern maine. Cheap houses up here!

You to use gelatine otherwise it won't set

Agar agar. Vegetarian option

It does otherwise it won't set.

Thanks. I'm glad you like it :)

You're welcome :)

Thanks

Thanks a lot for the nice comment! I always make sure that the videos are edited in such a way that it's super easy to follow the recipe

Thanks for your message. I've never tried to do so but my guess is that freezing would alter the look of the glaze

@@guillaumecuisine1529 thank you,tell me what kind of icing can I use first on the cake before I put the mirror glase on.can I use butter cream icing.

@@joandutoit5302 You can use butter cream icing providing it is cold enough before pouring the glaze over the cake (you don't want the cream to melt). My advice would be to place the cake in the freezer for a few hours before glazing the cake

@@guillaumecuisine1529 .I did just do it like you advised me but the butter icing did melt and the glaze slipped off .

@@joandutoit5302 I'm sorry to hear that - it's possible that the butter cream wasn't cold enough and /or the glaze too hot. I've already used similar glaze on a mousse so technically it is possible to pour the glaze over a "fragile" texture but it's something that remains a bit risky if the temperature of each of the various elements is not right

If you don't use gelatine, the mousse won't be able to set properly

Is there any alternative to gelatin

I'm afraid that if you don't use the egg whites, you won't get the mousse consistency.

Hi thanks for your comment. I think this is only necessary if you believe that bitterness may have developed.

Thanks a lot for your nice comment! I'm pleased you like both the video and the recipe :)