Not in the traditional sense, but this looks good! 😍 Can't wait! Your videos have helped me improve my recipes and plating techniques! Thank you, Chef! 🙏
this was awesome and really wowed the people in the course i was doing. I plan to make it for 10 guests - but not too sure how many servings your recipe asks for - could you please confirm?
I struggle with canals. Is there anything you recommend to help make it easier ? Is it possible to make these canals ahead of time like you can do with ice cream or will it lose its shape?
Does the dark chocolate you are using contain oils or cacao butter? I only ask because I think the chocolate with cacao is easier to split. Correct me if I am wrong.
Great video as always chef Majk. One question though, in your dessert recipes (like this one) many times you say that you use sugar, but it looks like icing sugar. Do you use granulated or icing sugar?
Making butter is not really difficult, just mix cream and that is it. Not much to do better I would say. Then you can put some herbs or spices or use expensive cream
Hi man , can u please elaborate difference between 1.Whipping cream 2.Double Cream 3. Sour cream. 4. Heavy cream. . It will be very helpful for me and others too. Peace ✌️
Shipping cream, double cream and heave cream are basically the same thing. There can be differences in fat content but in general for me it is the same thing. Sour cream is a different thing.
DONT MIND THIS ITS FOR HOMEWORK 1:13 hes mixing in a very messy way, that could be a safety hazard and it can lose part of essential ingrediants 3:30 i've noticed he's using plastic boxes for almost everything overall, it couldve been more professional
I shudder both as a chef Pastry of the Michelin group and as an Italian, in the tiramisu cream there is no cream for any reason, please don't call it tiramisu.
Do you like tiramisu guys? 😋
Not in the traditional sense, but this looks good! 😍 Can't wait!
Your videos have helped me improve my recipes and plating techniques! Thank you, Chef! 🙏
One of my favorite desserts!
@@thomasjakedejager7051 That is great, I am happy to hear it :)
Of course!!
Ys
Guys I forget to put recipe in description, I will put it when I get home later on 👍
Thank you for providing the recipe! Your plating is so beautiful
It’s a beautiful dish!! I really enjoy your work
Lovely plating skills chef.. 😊❤
this was awesome and really wowed the people in the course i was doing. I plan to make it for 10 guests - but not too sure how many servings your recipe asks for - could you please confirm?
every one of chef's videos is excellent. this is no exeption
Thanks Mike :)
I struggle with canals. Is there anything you recommend to help make it easier ? Is it possible to make these canals ahead of time like you can do with ice cream or will it lose its shape?
woow amazing job chef
Does the dark chocolate you are using contain oils or cacao butter? I only ask because I think the chocolate with cacao is easier to split. Correct me if I am wrong.
This is so pretty wow
È il più bel piatto mai visto 😍
Are you by any chance also on gronda App?
Very nice 🎉
Thank you!! You're the best
Thanks for support ;)
Such a beautiful kitchen
Thanks :)
Looking delicious and beautiful 😍 😋 👌 ❤
Thank you :)
Amazing video ! Keep up!
Thanks for support ;)
Great video as always chef Majk. One question though, in your dessert recipes (like this one) many times you say that you use sugar, but it looks like icing sugar. Do you use granulated or icing sugar?
Doesn't matter, it will melt anyway. Sugar is just sugar
He used icing sugar/ grinded sugar
@@ChefMajk Oh..I thought same grams might bring different results
@@519achilles same grams bring the same results
Very nice
I've been looking for a different way to make a tiramisu dessert. Thank you for this. How would you make this like an entremet?
What you asking for?
I mean like a fancy layered cake with sponge, mousse marscapone cream etc. Would you recommend soaking the sponge in some syrup?
@@smssince2011 yes you are talking abouc clasic tiramisu. You can do it. For this version, I would not do it
Is it better to bake it at 170 C at set the oven at the fan? Or top and bottom?
I would do it without a fan just top and bottom
@@ChefMajk alright thanks for the tip I am on my way of doing the sponge it looks delicious,thanks chef!
Where did the chef put blended coffee gel🤔
Did not used it
Genius.
How to make Michelin star butter .. plz put this recipe
Making butter is not really difficult, just mix cream and that is it. Not much to do better I would say. Then you can put some herbs or spices or use expensive cream
looks easy indeed, thank you very much. i'll try it this week..
Good luck ;)
What was the last ingredient added to the coffee gel?
agar agar
What is ramp (small shot glass ) you add at the end?
What is ramp (small shot glass) that you add at the end. It is mentioned in the transcript but there is no explanation of what it is.
Probably any alcohol I used
Thank you
thanks
Hi man , can u please elaborate difference between 1.Whipping cream 2.Double Cream 3. Sour cream. 4. Heavy cream.
.
It will be very helpful for me and others too.
Peace ✌️
Shipping cream, double cream and heave cream are basically the same thing. There can be differences in fat content but in general for me it is the same thing. Sour cream is a different thing.
I support you always
What can we use rather than egg.
Different dessert
chef what can i use if i don't have a agar hand
Best way is to get agar or any similar powder for making gels as gelan
How much agar do u put in ?
DONT MIND THIS ITS FOR HOMEWORK
1:13 hes mixing in a very messy way, that could be a safety hazard and it can lose part of essential ingrediants
3:30 i've noticed he's using plastic boxes for almost everything
overall, it couldve been more professional
Yes chef 😁
Asi trošku složitější než klasika 😁 ale jinak to vypadá dost dobře
Could it be, that you forgot the coffee cream in the bottle? I haven't seen that you put it on your plate.
I did not forget, I used it for my second plating which is on my patron page
Is there another plating option ?
Yes, it is on his patreon page
Yep 👍
Normal coffee wouldn’t be better here? Than the instant one
Yes you can use both. For me it is not matter but it you are coffee lover use any better coffee 👍
You forgot to put the coffee gel on the plating man.. 😬
I did not. The gel was for the second plating option which is on my patron page.
Aaaah... Ok sorry about that 😅
Masterchef season 7 india
why is it like this please in a whole cake
I shudder both as a chef Pastry of the Michelin group and as an Italian, in the tiramisu cream there is no cream for any reason, please don't call it tiramisu.
You Italians have serious issues, man! We can take classics and be creative with them! There are no rules in cooking! Go away!
really stupidities deconstructing TIRAMISU
Shut up!