Liz, i have to say thant I work with many of your recipes, I absolutely love your videos and the way you work, however, these videos with Christophe are THE BEST, I knew him frome some tv shows in french television, and now, he’s working with you and I’m totally in love with both of you. THANK YOU, THANK YOU, THANK YOU!!!
CHAPTERS ► 00:00 Intro 00:19 What is an entremet? 00:49 THE GANACHE 01:50 What kind of chocolate should I use? 02:44 Making ganache extra smooth 03:35 Storing the ganache 04:04 Can I refrigerate ganache? 04:24 CHOCOLATE FUDGE CAKE 05:45 Why mix in between ingredients? 06:20 Preparing the pan 06:42 Baking the cake 07:03 Cooling the cake 07:22 THE CAKE INSERT 07:44 Cutting the cake 08:43 How many layers should an entremet have? 09:02 Piping the ganache 09:07 How to hold a piping bag 10:12 Freezing the insert 10:16 PREPARING THE RINGS 11:26 How many cakes does this recipe make? 11:37 THE MOUSSE 12:04 Ganache 12:32 Whipped cream 12:49 Páte à bombe 13:34 Combining the mousse 14:52 ASSEMBLING THE ENTREMET 15:04 Filling with mousse 15:23 Adding the insert 16:03 Freezing the entremet 16:05 MAKING THE GLAZE 16:14 Hydrating the gelatin 17:01 The glaze recipe 19:15 Burr mixing the glaze 20:21 Temperature for glazing 20:46 UNMOLDING THE ENTREMET 21:26 Tips for avoiding bubbles 22:22 GLAZING AND DECORATING 22:26 Burr mixing again 22:56 Glazing the cake 23:29 Coloring gold sprinkles 23:48 Rolling in sprinkles 24:16 Removing the toothpick 24:28 Adding gold leaf 24:47 Adding a gold ring 25:33 Serving the cake 25:45 Tasting the cake 26:12 Bloopers!
I learned so much from this video!!! Thank you for sharing all those tips. Can’t wait to try this one!!! Christophe is AMAZING. You guys make a great team!!!
This is exactly true, they make a great team, I do enjoy the video 👌👌👌😍😍😍. All details are mentioned in this video which is a great thing 🥰🥰. Take a look at my channel to if you like 😊 I would be honored 😍 🙏. Best wishes ❤️ ❤️ ❤️
These look absolutely gorgeous, I love the step by step instructions from Christophe, and I really hope you do more and more videos, these are perfect for beginners, for people to understand the techniques, thank you so much x
Hello Chefs! Thank you so much for sharing this recipe! I made it for my family and they loved it. 😍😍 Please Chef Christophe keep sharing more recipes for us. I’d love to learn how to make white chocolate mousses and fruit mousses 🙏 Thank you 😊
Thank you Liz and chef Christopher for thus amazing recipe. I will definitely try this. Also please please show fruit mousse entremet and glaze. Its my request for you both.
I learned so much in just less then 30 mins 🤯 Thank you guys ❤ Quick question, how do you store these? If I would like to give it as a gift how can these survive travelling on heat?
could you please explain time line for making and serving a frozen mousse entremet? for example if you have to serve a a frozen entremet on monday ... Do you freeze it a couple of days before? when do you apply the mirror glaze? do you apply glaze when it is frozen or do you thaw in the frigo a bit before applying glaze? and how long if so? what is the process and timeline of thawing the glazed cake,,.... thanks in advance😀
I just made this dessert for New Year's Eve. Couple of questions: why are your cake instructions in the video different than the written recipe? Is there a difference? Cake came out perfect! The mousse recipe did not make enough - I had to make two more recipes. It threw me off and I didn't have enough cream. When transferring glazed entremet to plate, do I wait till it's set and then decorate? Last question, are the frozen entremets then held in the refrigerator until serving? Thank you - love the video and the instructions.
it kind of depresses me a little bit that a video like this somehow gets dislikes like, its relaxing, informative, and addicting to watch all at the same time why would anyone dislike this
This was so informative on so many levels. Thank you for sharing. I noticed no salt was added and I like how the salt further enhances chocolate. Could some be added without changing the effects of the recipe? Is there a chart of some sort to know what colors intensifies others when making ganache? And could the same measurements be used for white chocolate entremets??
Ive got a question about the pate a bombe mousse. I have seen other use gelatine in that mousse. You havent and yet the result is as it would be with gelatine in it. So, when to use gelatine in this type of mousse?
This was STUNNING! I'm sure it was as delicious as it was beautiful! Liz, why you acting shocked at mayo in chocolate cake? I've been using your "death by chocolate" recipe forever & it has mayo!😜. And...IT IS DELICIOUS! It's my "go to". Thanks so much for sharing another recipe & broadening our baking skills🥰
@@SugarGeekShow thank you for all the amazing tips not everyone say all these tips you should work at a pastry shop to know all these thing thank you chef christof I am so excited that you like and comment my comment 💋💋❤❤❤❤🥰🥰🥰🥰🥰🥰🥰🥰🤩🤩🤩🤩🤩😍😍😍😍💖💖💖💖💖💖
It is just awesome. I made this for my brother's 50th birthday and everyone just loved it. Thank you Chef Christophe and Liz.
Liz, i have to say thant I work with many of your recipes, I absolutely love your videos and the way you work, however, these videos with Christophe are THE BEST, I knew him frome some tv shows in french television, and now, he’s working with you and I’m totally in love with both of you. THANK YOU, THANK YOU, THANK YOU!!!
So glad you like the videos!! Thanks for watching
CHAPTERS ►
00:00 Intro
00:19 What is an entremet?
00:49 THE GANACHE
01:50 What kind of chocolate should I use?
02:44 Making ganache extra smooth
03:35 Storing the ganache
04:04 Can I refrigerate ganache?
04:24 CHOCOLATE FUDGE CAKE
05:45 Why mix in between ingredients?
06:20 Preparing the pan
06:42 Baking the cake
07:03 Cooling the cake
07:22 THE CAKE INSERT
07:44 Cutting the cake
08:43 How many layers should an entremet have?
09:02 Piping the ganache
09:07 How to hold a piping bag
10:12 Freezing the insert
10:16 PREPARING THE RINGS
11:26 How many cakes does this recipe make?
11:37 THE MOUSSE
12:04 Ganache
12:32 Whipped cream
12:49 Páte à bombe
13:34 Combining the mousse
14:52 ASSEMBLING THE ENTREMET
15:04 Filling with mousse
15:23 Adding the insert
16:03 Freezing the entremet
16:05 MAKING THE GLAZE
16:14 Hydrating the gelatin
17:01 The glaze recipe
19:15 Burr mixing the glaze
20:21 Temperature for glazing
20:46 UNMOLDING THE ENTREMET
21:26 Tips for avoiding bubbles
22:22 GLAZING AND DECORATING
22:26 Burr mixing again
22:56 Glazing the cake
23:29 Coloring gold sprinkles
23:48 Rolling in sprinkles
24:16 Removing the toothpick
24:28 Adding gold leaf
24:47 Adding a gold ring
25:33 Serving the cake
25:45 Tasting the cake
26:12 Bloopers!
Was soo happy both my favorites together
I really appreciate you soo much.. Motivated
i made this beautiful cake for my dad's birthday and he absolutely loved it i just wanted to let you know that this recipe is amazing
Thank you for the feedback, glad your dad loved it Ariona.
Thanks so much for watching! Get the full recipe on our blog sugargeekshow.com/recipe/chocolate-entremet-cake/
Please have Chef Christophe come back next season. I love seeing you two work together on such beautiful and delicious desserts.💜
Me too ❤
Yes! Christophe is wonderful 😊💓
I planned this recipe for 2 months and this weekend was it and they were INCREDIBLE!!!! Thank you both.....
I learned so much from this video!!! Thank you for sharing all those tips. Can’t wait to try this one!!! Christophe is AMAZING. You guys make a great team!!!
So glad you liked it!! Thanks for watching
This is exactly true, they make a great team, I do enjoy the video 👌👌👌😍😍😍. All details are mentioned in this video which is a great thing 🥰🥰. Take a look at my channel to if you like 😊 I would be honored 😍 🙏.
Best wishes ❤️ ❤️ ❤️
Thank you so much for your comment . We will keep making contents then.
I love him so much he so talented pastry chef 😍😍😍❤️❤️
I love ZE Chocolate Entremet!!
Thanks Liz and chef christophe for sharing this yummy recipe!
You guys ROCK!!
Beautiful finish, can't wait until I try this.
Gracias y millones de Bendiciones, por compartir sus conocimientos..... excelente elaboración...💯👏🇻🇪👍
I am so much less nervous about trying entremet! This looks incredible!
Maybe more coming up soon 😉
as a pastry chef i can say i love this channel
I 💗 Christophe!!!! Seriously an amazing chef. The two of you together make magic.
Winning duo!!! i can watch you both all day long!!! thank you for your amazing recipes
You are so sweet!! Thanks so much
These look absolutely gorgeous, I love the step by step instructions from Christophe, and I really hope you do more and more videos, these are perfect for beginners, for people to understand the techniques, thank you so much x
Liz, both of you make it so interesting and easy to understand the recipe. Thank you so much. Can't wait to try this entremet. 🤞🙏
Thank you! Let us know how it turns out 😄
Hello Chefs! Thank you so much for sharing this recipe! I made it for my family and they loved it. 😍😍 Please Chef Christophe keep sharing more recipes for us. I’d love to learn how to make white chocolate mousses and fruit mousses 🙏 Thank you 😊
We will share plainly recipes in the futur and I’m glad your family live the entremet.
Yayyy!! Finally an entremet recipe from Sugar Geek! Thank you so much, there's sl much to learn from this video, you guys make an amazing duo!
Thank you and I’m glad you like it.
We are planing of having more entremets in the future.
You and Chef Kristoff make the perfect tutorial I really enjoyed this and actually learn something thank you
Thank you .
Man that dessert looks delicious. Liz has the best job ever.🥰🤤😁
Favourite duo is back again with another one!
😁😁
I made the soufflés - twice - and ate most of them myself. Thanks for that. They were delicious
Yay!!! I’m so glad you liked it
Thank you Liz and chef Christopher for thus amazing recipe. I will definitely try this. Also please please show fruit mousse entremet and glaze. Its my request for you both.
I love christophe!
I learned so much in just less then 30 mins 🤯 Thank you guys ❤
Quick question, how do you store these? If I would like to give it as a gift how can these survive travelling on heat?
Yes, same question. How long can I keep it outside the refrigerator/ freezer?
This is a fresh pastry and need to be kept in the fridge . No more then 3 days for best consumption.
Can be in freezer for couple month well stored .
@@christopherull1852 thank youu
I absolutely love Christophe!
I was looking last night at how to make entremets and this pops up! How convenient!
Yay!!
They look so Elegant and appetizing!!
Wow absolutely gorgeous. The amount of steps though. Whew! What work of love.
Love it all Liz.. made the bonbons “ perfection “
Wow Super Yummy Mouthwatring Dessert Delicious Thanks for Sharing 👌 Friend 😊 Greetings
Chef Christoff, I love your desserts send your accent!!
Wonderful, thanks alot chef.
Fab. My favourite type of desserts.
J’adore votre duo :) Merci 🙏 J’apprends beaucoup ! Petit message en français pour Christophe :)
🙏
Loved this video and of course the entremet...so cool watching this ..I hope I'm able to make it
I am sold, this is amazing. I will try this for sure. And yes i want to see more videos ☺️
I wish I could like this video twice. It’s AMAZING.
Thank you.
Liz your adorable and the chef is outstanding and such a gentleman. Loved watching and learning from you both.❤️
Thank you so much!!
could you please explain time line for making and serving a frozen mousse entremet? for example if you have to serve a a frozen entremet on monday ...
Do you freeze it a couple of days before?
when do you apply the mirror glaze? do you apply glaze when it is frozen or do you thaw in the frigo a bit before applying glaze? and how long if so?
what is the process and timeline of thawing the glazed cake,,....
thanks in advance😀
this looks so yummy i love how the simplest ingredients and time can make such delicious desserts
This video was wholesome and hilarious 😆 you’re nutty and quirky and so professional at the same time! And the cakes look divine 🥰
Thanks so much!!
Excellent chef
Amazing recipe, thank you for sharing.
Thanks for teaching so yummy i love it ❤️❤️😊 from Pakistan 🇵🇰
Wao, qué espectacular, una obra de arte.😘😘😘
That was nothing less than exquisite!
I just made this dessert for New Year's Eve. Couple of questions: why are your cake instructions in the video different than the written recipe? Is there a difference? Cake came out perfect! The mousse recipe did not make enough - I had to make two more recipes. It threw me off and I didn't have enough cream. When transferring glazed entremet to plate, do I wait till it's set and then decorate? Last question, are the frozen entremets then held in the refrigerator until serving? Thank you - love the video and the instructions.
I am going to make this ASAP! Thanks as always for the great ideas.
Can you tell me if you are using gold, silver, or (?) gelatin sheets? Thanks
@@deborahrobertsburt8815 gold sheets! Hope you like the recipe 😊
oh my goshhh its looks so good, i wish i had the ingredients
very detailed, much appreciated, chef🥰
of course!!!!
it kind of depresses me a little bit that a video like this somehow gets dislikes like, its relaxing, informative, and addicting to watch all at the same time why would anyone dislike this
Thanks for all the wonderful tips. I love your show.
Great teem love you guys keep it coming
I love when you two work together ❤ the dessert looks delicious and you.even throw in some science 😆. Thank you for sharing and keep on caking 💜
Thank you for your kind message . I love working with Liz and sharing the passion of Pastry.
This was so informative on so many levels. Thank you for sharing. I noticed no salt was added and I like how the salt further enhances chocolate. Could some be added without changing the effects of the recipe? Is there a chart of some sort to know what colors intensifies others when making ganache? And could the same measurements be used for white chocolate entremets??
Absolutely more videos. I loved it
Little pieces of yummy! what is the shelf life for these in refrigerator?
I will keep them for 3 days
Ive got a question about the pate a bombe mousse. I have seen other use gelatine in that mousse. You havent and yet the result is as it would be with gelatine in it. So, when to use gelatine in this type of mousse?
Chocolate sometimes can be enough to stabilize the mousse and gelatin will not be necessary. Sometimes gelatin is used because less chocolate.
Thanks for the videos. I used this video for the glaze recipe and the mango entremet video for technique. Perfection!
Hi chef it's amazing. How to get the quantity. Waiting to see another new video with the quantitys.
Freaking Gorgeous indeed! Looking forward to seeing more of your videos.
i love love this recipe its soooo good i definitely recommend making it
Yes! More for Christophe!
Love these videos. Chef is so sweet!!!
I learned so much...this is awesome
That’s why we are here for . Thank you !!!
@@christopherull1852 😮😃
started my day with this delightful video
Its looks so good ❤❤❤
this cake looks incredible and so fresh
So if your making it for guests can you make it a day ahead and where would you store ?
One before can definitely be done and kept in the refrigerator.
You can also freeze the all cake and glaze it the day you would like to serve it …. Allow some time for the entremet to thaw out
We want more!!!
loved this thank you
These 2 have great personalities.
Any substitute for gelatin? Like pectin or agar agar for glossy texture? If yes, then which one and hm gram needed?
This was STUNNING! I'm sure it was as delicious as it was beautiful! Liz, why you acting shocked at mayo in chocolate cake? I've been using your "death by chocolate" recipe forever & it has mayo!😜. And...IT IS DELICIOUS! It's my "go to". Thanks so much for sharing another recipe & broadening our baking skills🥰
Hahah yeah I shouldn’t pretend like I was surprised. Gotta love mayo in chocolate cake! I guess my acting skills aren’t top notch yet 😂😅😂
@@SugarGeekShow 😂❤
Some more of entremet in different flavours by chef plzzzzzzz
Hey thank you so much for the amazing recipe.
Of course! Thanks for watching 😊
Quick question, if you want to add elderberry wine to the recipe, what parts of the process would be best for that?
I make and sell entremet. Love it
Amazing thanks!
Thank you!! Even with the babbles, we will eat!! Looking amazing!!!
This was awesome. Christophe est magnifique!
Awesome video!!!
Thanks so much!!
Love these videos!!💖💖
I have seen two ring sizes talked about. A 3 inch and a 4 inch. Which is it the 3 inch or the 4 inch.
Thank you
This looks so good!
I was waiting for this episode since you promote to this series
Wawww amazinggggg 🤪❤❤❤💋💋💋🥰🥰
Yay!! Thanks for watching 😄
@@SugarGeekShow thank you for all the amazing tips not everyone say all these tips you should work at a pastry shop to know all these thing thank you chef christof
I am so excited that you like and comment my comment 💋💋❤❤❤❤🥰🥰🥰🥰🥰🥰🥰🥰🤩🤩🤩🤩🤩😍😍😍😍💖💖💖💖💖💖
Nice. Lovely glaze.
I tried this recipe and I love it
❤ Amazing Thanks for all the details
LOVE THIS!!!
Can I replace the gelatine with agar agar would it be the same amount ?
Love to see more!
I loved it ❤️ ❤️❤️❤️
Brilliant
Is there any alternative for gelatin and eggs in the recipe ?
Hi! I do not have the hand mixer to prevent incorporating air in the chocolate glaze. Is there other alternative way to prevent air bubbles?
Hi! Can you use Gharidelli chocolate?? To achieve this