This video is very good. The two of you have good interaction and Michael explains everything very well. He definitely knows what he’s doing. I’ll definitely be watching more videos
Watching this video has been so much fun ! I am a pastry professional and I like to peruse and carefully look at how international pastry professionals' techniques and recipes diverge from one country to another. Thank you for the video !
Thank you for this great comment. Michael was indeed a great professional and had fun working with him and chocolate. It is a small world now so we can all learn from each other. I hope to make more of these professional chocolate / pastry videos.
الميروار اللامع 125 ماء 195 سكر 35 كاكاو خام 7جم جيلاتين 22جم جلكوز او ربع كوب نغلي السكر مع الماء والجلكوز ثم ننزل بالكاكاو والجيلتين المذوب في الماء يقلب ويصفي ويترك ليبرد ويصب علي الكيك
That was so great. Michael you are so nice and polite. Aside from being a talent. I hate pretentious people in the kitchen. Thx for the informative video.
Hello. When using gelatine powder you must first ' bloom' it. For 7 gm package, I put 2 Tbsp. cold water in very small bowl and sprinkle evenly with the powder. Let that stand for 5 min , you will see the water absorbs the powder. Then you will add this to hot liquid - in this case the finished chocolate glaze -off the heat . Give it a try!
If you type in gelatine sheets you will see that Walmart carries them. You may have to order them online if they aren’t in the store. Sometimes they spell it gelatine and sometimes gelatin.
It's pretty simple, just water+sugar syrup, add gelatin, add condensed milk and white chocolate, maybe food dye for colour. Glucose syrup is making something needlessly complicated
Thank you so much for the tutorial. I'm a self taught Baker and it's tutorials like these that helps sharpen my passion. Two questions: 1. can the glaze be refrigerated should it happen that not all of it was used? 2. How do I make the red/yellow glaze? Thanks in advance. Lots of love from South Africa, Limpopo Province, Phalaborwa 😘
I'd enjoy watching it,so many things I newly discovered but don't used stapler to use as for holding just to create shapes into it because we don't know the staple wire goes to your cake made so we never let it do happens that but instead use tape to make it safe 😊 l love the way you teach chef, it's very clear and it's amazing. Good job.
In Switzerland gelatine sheets are standart for household and powder for pros 😅 - Powder is cheaper - you have always the same quantity of water in the recipe - you can use fruitpuree or whatever you wanna use to solve it, to give it more flavor - you can prepare the quantity you need for a week, just mix 1:6, keep in the fridge and when you need it just melt whats neccesary. For the cake; I would use a plastiksheet 😇
Yaassss got me some white chocolate today and I will treat myself to it later with some of my favorite music Delta Parole and Brendon Urie turned up loud!
I love watching this cooking videos can make me imagine I can do what they can do also. I love chocolates also. 💖 someday I'm gonna be a pastry chef like Michael. 💖😍
As a pastry cook I always wanted to learn chocolate tampering. But all I do is making bars and ice creams lol. No time to learn this 😭😭 Working in the kitchen takes all your time. Loves from Turkiye 🇹🇷💕
Thanks for this awesome video! Question: I'd like to use gelatin sheets, but I don't understand the quantity listed. Can you please clarify what "-4 sheets x 2gm" means? Does it mean use 4 sheets?
I think the written recipe is in smaller quantities compared to what they actually made in the video (1/3 maybe?), they made A LOT in the video but te recipe is probably enough to glaze one cake. And for your question, yes it means to use 4 sheets of gelatine but if you can, please weigh each of your sheets because every gelatine sheets could weigh different. Bronze gelatines are usually around 2grams per leaves.
thank you so much. Well , I'm not as slim as I used to be but cooking is quite a physical activity and it seems the more I cook, the less I actually eat.
May I asked? In times of glazing, is it mandatory to use the mousse cake method? Or can we just use the regular coating of icing? I hope this will be answer 🙏🍫🍫
The mousse, especially super cold will set the gelatin very quickly in the glaze, but you could use it on any cake. I suggest that the cake is very cold and that you make sure your glaze is also cold but but still liquid . A good way to achieve this is to put your glaze in a bowl over a bowl with ice and to stir for several minutes until cold but not setting. Then you pour it on the cake and transfer to fridge immediately. I hope this helps.
@@ChristineCushing what happens to a sponge cake if you pour glaze on it? Do you need marzipan or something, whats simple and would work with a sponge cake > TY
Diana Prince I assume you will always need some kind of protecting layer to keep te cake from soaking it up. A thin layer of buttercream or chocolate ganache should do the job! Good luck!
Hmmm, I just heated up my Pillsbury sugar free chocolate cake frosting in the microwave until it was pourable and poured it over the cake. Worked beautifully. 😜
Thanks for watching. Yes it was beautifully shiny! The yellow and orange are a mixture of cocoa butter and colour to achieve a similar texture as the glaze.
MyFavouriteFoods ChristineCushing Hi! I loved this tutorial. Could you use something else instead of cocoa butter for the drizzle? Like condensed milk? (Newbie)
@@ChristineCushing how do you avoid the gelatinous texture ? I used a caramel mirror glaze using the same technique and the judges said " too gelatinous and unpleasant ".
Yes English golden syrup is technically an invert sugar so it will also work to prevent sugar from crystallizing and make it super shiny . Give it a try and thanks for watching !
Hi I'm sorry I did not see this question earlier. I have never used dried glucose , so I cannot really guide you on that but I would imagine 5 gm for one cake would work , since you are just adding it for shine and to prevent the sugar from crystallizing. I hope this helps. Thanks for watching
This video is really a treat for eyes dear.I downloaded it .plz tell how to preserve the leftover glaze for the next use and for how long it can be kept?
I loved watching your video very much but I couldn't stand the music in the background it was very off-putting it was too loud, nearly as loud as you were speaking. Maybe next time you could have it playing much quieter so we could hear you better.
My apologies. I was not directing the edit of this one and I do agree with you. Thanks for watching and hope you watch the many other videos I have produced.
It would have been nice if they listed the actual measurements used in the video!! The recipe in the description does not yield anywhere near enough for a cake!! 😡
Thanks for watching. Yes, he did not give any measurements but I' m posting a general formula that I'm estimating for 1 cake, in my description section as a few people have requested it.
Memories of culinary school. I forget how much fun this is. Thanks. This revived something in me.
"One of my favorite things is to learn"
This is like my favorite sentence to hear. Its an amazing way of thinking😊
This video is very good. The two of you have good interaction and Michael explains everything very well. He definitely knows what he’s doing. I’ll definitely be watching more videos
Did this today followed step by step. It was perfection
Watching this video has been so much fun ! I am a pastry professional and I like to peruse and carefully look at how international pastry professionals' techniques and recipes diverge from one country to another. Thank you for the video !
Thank you for this great comment. Michael was indeed a great professional and had fun working with him and chocolate. It is a small world now so we can all learn from each other. I hope to make more of these professional chocolate / pastry videos.
Thank you for this fantastic video! You made it look so easy!
This was such a joy to watch and so educational. Michael is such a great teacher.
He was indeed so lovely . Thank you for watching
الميروار اللامع
125 ماء
195 سكر
35 كاكاو خام
7جم جيلاتين
22جم جلكوز او ربع كوب
نغلي السكر مع الماء والجلكوز
ثم ننزل بالكاكاو والجيلتين المذوب في الماء
يقلب ويصفي ويترك ليبرد ويصب علي الكيك
شكرا اخي انا دأب مشاريك فقناتك
Love how he explains things!
He was great!Thanks for watching
That was so great. Michael you are so nice and polite. Aside from being a talent.
I hate pretentious people in the kitchen. Thx for the informative video.
Thanks for watching. He is truly and great guy and teacher.
You can substitute the gelatin sheets for gelatin powder... 1 tablespoon powder=3 gelatin sheets
What would be the vegetarian option for gelatin?
@@sofiapeti2876 if you are being accurate with temperatures, you can simply not use gelatin.
@@itayisme1 Can you please explain as I am a novice?
@@sofiapeti2876 agar agar, is a vegetarian option.
You can't say that gelatine sheets vary between gold and titanium so equal to 3 tabs of which one.
What a lovely tutorial and beautifully delivered. Thank you.
Thank you for watching.
Wow I I actually got exited when saw the chocolate leaf being removed from the paper. I felt inspired when I saw this cake being made
I'm going to do this for my birthday cake ! I'll make some flowers and leaves in White chocolate !
I love the flow of this cake.
Hello...good day..if we use gelatine powder ,what's the procedure? Im just inspired to try.
Hello. When using gelatine powder you must first ' bloom' it. For 7 gm package, I put 2 Tbsp. cold water in very small bowl and sprinkle evenly with the powder. Let that stand for 5 min , you will see the water absorbs the powder. Then you will add this to hot liquid - in this case the finished chocolate glaze -off the heat . Give it a try!
Thank U very much for the quick respond...godbless...and more nice video to see.
If you type in gelatine sheets you will see that Walmart carries them. You may have to order them online if they aren’t in the store. Sometimes they spell it gelatine and sometimes gelatin.
J
@@ChristineCushing thank you so much. That was my next question.
Beautiful cake
Amazing, I have learned something. Thanks for sharing
وصفة رائعة لقد جربتها بالفعل وكانت النتيجة مذهلة شكرا لكى
اعطینی الوصفه مفهمت والوووو
كم مقدار سكر ازا سمحتي
Great chef indeed.
I don't think many home chefs will be making a mirror glaze but I love the decorations idea.
It's pretty simple, just water+sugar syrup, add gelatin, add condensed milk and white chocolate, maybe food dye for colour.
Glucose syrup is making something needlessly complicated
I can't tell which is more beautiful, the cake or the man that made it! lol
PJ688 You mean that gay guy?
Lord I hope he is
PJ688 Apparently he has a second job packing fudge...
Very nice
PJ688 At least bi, please
Thank you so much for the tutorial. I'm a self taught Baker and it's tutorials like these that helps sharpen my passion. Two questions:
1. can the glaze be refrigerated should it happen that not all of it was used?
2. How do I make the red/yellow glaze?
Thanks in advance.
Lots of love from South Africa, Limpopo Province, Phalaborwa 😘
Store glaze in a refrigerator up to a week, other colored mirror glazes will be made using white chocolate and condensed milk
@@stefaniek5991 thanks for this information 🙏 👍 💖🥰🌹
I tried the mirror glaze..it was awesome..!!! 😍
That is fantastic! There's something a super shiny glaze right?
MyFavouriteFoods ChristineCushing Oh yes..!! I wish i could show you..!! 😁 Thanks for the recipe 😊
Where did you got the white papers to glaze
it's baking paper
I'd enjoy watching it,so many things I newly discovered but don't used stapler to use as for holding just to create shapes into it because we don't know the staple wire goes to your cake made so we never let it do happens that but instead use tape to make it safe 😊 l love the way you teach chef, it's very clear and it's amazing. Good job.
This was an awesome video. I love the shared info amd the little details. Great job you two!
thank you for watching and glad you enjoyed it.
In Switzerland gelatine sheets are standart for household and powder for pros 😅
- Powder is cheaper
- you have always the same quantity of water in the recipe
- you can use fruitpuree or whatever you wanna use to solve it, to give it more flavor
- you can prepare the quantity you need for a week, just mix 1:6, keep in the fridge and when you need it just melt whats neccesary.
For the cake; I would use a plastiksheet 😇
That was very helpful! Thank you so much! I've been wanting to make a chocolate mirror glaze... or at least try to.
Thank you . It's definitely a good one.
Amazing finally I find out how to make it. Thank you. Love the video easy explanation and no time wasting
The chef is pretty amazing teacher
He was a great guy and teacher yes. Thanks for watching
Chef I try it It's really verry working resipi
It was great thank you so much , i wish you teach mousse chocolate too .
Yaassss got me some white chocolate today and I will treat myself to it later with some of my favorite music Delta Parole and Brendon Urie turned up loud!
I love watching this cooking videos can make me imagine I can do what they can do also. I love chocolates also. 💖 someday I'm gonna be a pastry chef like Michael. 💖😍
this chef is the cutest!
So cool! Now if I can make myself attempt this, that will be half the battle.
😂🤣 l understand but if you want to become good, keep trying. That's what l am doing...
Awesome!!!!!!! Thank you very much. From Cali, Colombia.
Henry Gomez muchas gracias ! Thank you for watching
Wow- so awesome!!! I'm definitely saving this video!! 😆💗🌷
As a pastry cook I always wanted to learn chocolate tampering. But all I do is making bars and ice creams lol. No time to learn this 😭😭 Working in the kitchen takes all your time. Loves from Turkiye 🇹🇷💕
More power to you. Yes, the kitchen does take up so much time. Thank you for watching
Thanks for this awesome video! Question: I'd like to use gelatin sheets, but I don't understand the quantity listed. Can you please clarify what "-4 sheets x 2gm" means? Does it mean use 4 sheets?
Same 😭 what did that mean?
I'm guessing it says 4 sheets of 2 gr but in the video they said 12 but maybe they were doing more quantity.
I think the written recipe is in smaller quantities compared to what they actually made in the video (1/3 maybe?), they made A LOT in the video but te recipe is probably enough to glaze one cake. And for your question, yes it means to use 4 sheets of gelatine but if you can, please weigh each of your sheets because every gelatine sheets could weigh different. Bronze gelatines are usually around 2grams per leaves.
thank you!!!
Lovely video I really loved the guy chef😘
How do you stay so slim and Cleese’s you are so knowledgeable and extremely talented in wha you do
thank you so much. Well , I'm not as slim as I used to be but cooking is quite a physical activity and it seems the more I cook, the less I actually eat.
I was in a pastry chef program and gained 20 pounds 😬😬
@@ChristineCushing lmao she was talking to the dude in the video
Amazing creation
Pinksarjohn307 success2win thank you for watching
Very informative and interesting!
thank you!
What a delightful and interesting video!
omg love that glaze!!!
Wow amazing skill! Thank you i learned something new :)
May I asked? In times of glazing, is it mandatory to use the mousse cake method? Or can we just use the regular coating of icing?
I hope this will be answer 🙏🍫🍫
The mousse, especially super cold will set the gelatin very quickly in the glaze, but you could use it on any cake. I suggest that the cake is very cold and that you make sure your glaze is also cold but but still liquid . A good way to achieve this is to put your glaze in a bowl over a bowl with ice and to stir for several minutes until cold but not setting. Then you pour it on the cake and transfer to fridge immediately. I hope this helps.
@@ChristineCushing what happens to a sponge cake if you pour glaze on it? Do you need marzipan or something, whats simple and would work with a sponge cake > TY
Diana Prince I assume you will always need some kind of protecting layer to keep te cake from soaking it up. A thin layer of buttercream or chocolate ganache should do the job! Good luck!
You are doing yr work with love ...great
amazing video. Thanks for sharing. I have subscribed for great videos.
The best recipe ever...
You guys are great..keep them coming.. the videos on the cakes..
Thank you .
Such a cool guy! Thank you!
The handsome guy❤️
Waooww...it's amazing..thank you
I've subscribed! Thank You for sharing! I truly appreciate it!
thank you for the sub ! Stay tuned for more fun food videos.
@@ChristineCushing Christine, Thank You! I'm tuned in looking forward to more videos!
What is the orange and yellow sauce-like one you have on the ganache?
Skip chocolate I'll take two of the chef. Lol yummy
He is very knowledgeable and has a nice way to decorate the cake. 👌😀
Hmmm, I just heated up my Pillsbury sugar free chocolate cake frosting in the microwave until it was pourable and poured it over the cake. Worked beautifully. 😜
Walmart and McDonalds were made for people like you.
Amazing ❤ ist posipl to use powder gelatin plz?
YES. PREVIOUSLY HYDRATED.
I'm from Sudan thank u so much 😍😍😍😍😍😍😍to let me know thank u .
thank you for watching Nadio. Greetings from Canada.
Love his voice
When the glaze on your cake is more beautiful than your significant other
Lemon Fresh 😆
It's time for a food fight, right?
OMG i like coklat... thanks mr chef
Wow that glaze was amazing similar to garnache. But mirrored. I will defenitly try this out. How was the yellow and orange decoration made pls
Thanks for watching. Yes it was beautifully shiny! The yellow and orange are a mixture of cocoa butter and colour to achieve a similar texture as the glaze.
white chocolate with food coloring added
I'm a pastry chef myself lol
Whereis the recipe?
MyFavouriteFoods ChristineCushing Hi! I loved this tutorial. Could you use something else instead of cocoa butter for the drizzle? Like condensed milk? (Newbie)
Wonderful video! For the color added onto the chocolate glaze, was that colored chocolate? I’m confused about what the coloring was made of.
She’s definitely watched a TV presenters 101 tutorial on how to talk with your hands!
that leaf garnish just turned me on chefs 😉😊😄
Is that Tina Fey ??/
Who knows? lol
ha, i was thinking the same thing! :)
Great Canadian talent. Chef Christine Cushing
MyFavouriteFoods ChristineCushing 😃
Thanks Christine for uncovering valuable tips...... Zia Khan
My pleasure. I have had a few people post photos of their results trying it at home and they looked so great!
*Them:* “If it’s 100 degrees with 80% humidity, DO NOT do anything with chocolate”
*Me living in Houston, TX:* 😥😢😭😭
Merci aux deux chefs
Je vous en prie
He is so handsome.
I really like the chocolate decoration thank you so much
Hello, could i use powdered gelatine or granules? How many grams?
Yes you can use powdered gelatin . I package or 7 gms should be good. Thanks for watching
MyFavouriteFoods ChristineCushing thank you for your fast reply!
Did it! It was great! Thank you. Wish i could show u
MyFavouriteFoods ChristineCushing x
@@ChristineCushing how do you avoid the gelatinous texture ? I used a caramel mirror glaze using the same technique and the judges said " too gelatinous and unpleasant ".
Wow perfect recipe of glaze
Thanks a lot
Will try soon
Thank you for watching and I hope you try it.
What a wonderful young man wish he lived next door to me poor soul I would be living on his door step
thank you .. Yes he is indeed amazing
Beautiful chocolate.
Could you use English golden syrup in place of corn syrup or glucose?
Yes English golden syrup is technically an invert sugar so it will also work to prevent sugar from crystallizing and make it super shiny . Give it a try and thanks for watching !
MyFavouriteFoods ChristineCushing Hi, can I replace glucose syrup with Dried Glucose DE 30 ? How much powder should I add in place of It ?
Hi I'm sorry I did not see this question earlier. I have never used dried glucose , so I cannot really guide you on that but I would imagine 5 gm for one cake would work , since you are just adding it for shine and to prevent the sugar from crystallizing. I hope this helps. Thanks for watching
Absolutely beautiful cake!
Yes! Almost too beautiful to eat! Almost.
I forgot the purpose of this video until 11:28 😂
😂😂😂😂
This video is really a treat for eyes dear.I downloaded it .plz tell how to preserve the leftover glaze for the next use and for how long it can be kept?
Thank you for watching. I'm not really sure if you can keep the leftover glaze as the gelatin will set .
Thank dear for replying
When he said you need a stapler I'm like WTF?
Thank You very much for this recipe
Thank you for watching. And I hope you try some of the tricks.
Love this video! Btw its Zuzana the tall 12 year old :)
haha ! I'm so glad you enjoyed my chocolate escapade..and yes you are very tall for a (just turned )12 year old! Keep inspired in the kitchen
Wow thanks! This is such an informative video!
3:43 bruh anyone else notice she changed her hand technique 🤣🤣🤣
Yes, from swirling to jerking.
It would be impossible to me to work with such a beautiful chocolate... I would definetely eat it before finishing my cake :]
I loved watching your video very much but I couldn't stand the music in the background it was very off-putting it was too loud, nearly as loud as you were speaking. Maybe next time you could have it playing much quieter so we could hear you better.
My apologies. I was not directing the edit of this one and I do agree with you. Thanks for watching and hope you watch the many other videos I have produced.
Great chef Thank you
It would have been nice if they listed the actual measurements used in the video!! The recipe in the description does not yield anywhere near enough for a cake!! 😡
Then double or triple the recipe if you would like to apply it to a bigger cake😊
Just wish there was a recipe
Thanks for watching. Yes, he did not give any measurements but I' m posting a general formula that I'm estimating for 1 cake, in my description section as a few people have requested it.
MyFavouriteFoods ChristineCushing thanks so much!! I like using the sheets where most were all using th be granules 💖💖
Thanks for sharing this!
It would be so much more enjoyable if the silly music wasn't playing in the background.
shut up?
No u
Tasty cake
I wanted to see them eat the damn cake.
Screw that. I want to eat the damned cake!
Tuyuuyyuuuyy
Yhhiip . Bbjnhn
Hi... Thank you for the recipe, what can I used insteads of glucose?
Instead of glucose, you can use corn syrup, basically the same. I hope this helps,
Measurements please
Please take a look in the description section . The full recipe for the glaze is there. Thanks for watching
@@ChristineCushing But not the recipe for the tempered chocolate to make the leaves. or is it just melting the chocolate at the correct temperature.
The leaves are not a recipe. It's just melted baking chocolate that has been tempered.
Hei, and thank you for the wonderful video 🥰
I want to marry Michael! Sure it will probably lead to my early death but you gotta live.
Lol