Made this for my father on his birthday! He loved it and it was all thanks to you for sharing your knowledge! Can't wait to learn more from your videos :)
You’re an incredible instructor. Some people know their stuff, but that’s it. While other people know their stuff and can teach it. That’s you, you’re other people 👏👏👍👍
Wow, you’re pretty awesome! BTW, I just made my genoise sponge by your recipe and it’s never, I say, never, have been so high. Can’t wait to try your other recipes. Thank you for putting this out to teach us.
Mr. Cho, thank you so much for being extremely concise and educational in your videos. It is a joy to watch them, as you answer my questions even before i formulate them.
It feels illegal that a video this informative only has 90k views! I definitely thought it had hundreds of thousands because it's what you deserve. Regardless, thank you so much for the tips and recipe! I'm definitely gonna try this out for my father's birthday. :) just hoping the weather by then won't be too hot to work with the chantily cream, lol.
My strawberry tourbillon can not go off from the mould.. it stick and broken. How long should U put it in the frezzer? . ,? Can I use gelatin istead of pectin ?
Hi Chef! I’m loving all your videos! So informative and fun to watch! ❤️ thank you I have a question, does this strawberry confit melt in room temperature? Is this same as gelee? Can it be used as a filling for a stacked wedding cake?
I tried making this cake and I overfolded. I saw my volume decrease 😭. I love how easy it is to follow though. I’ll be using your videos for my cake journey. Thank you!
Binge watching all of your videos 😊❤️ thank you so much for uploading and sharing it again with us and I’m sorry about the hassle. I hope you are well XX
Absolutely love this channel I recently discovered. I’ve been baking for many years now but it’s so refreshing to see your take on classic pastries etc.
Hi chef, I have become a superfan of yours. I wonder it would be the same to replace icing sugar of the same quality; and would it help to stabilise whipped cream?
Kamsahamnida Chef Hanbit, truly love and enjoyed watching all your cake tutorial videos. You are a great mentor. You always provide proper guidance. Wish you always well & in great health ❤.
Hey Hanbit, thanks for another amazing video! I have one question though: when you fill the cake with sliced strawberries, won't they release moist/water? Everytime I try to use sliced fruits as a filling, the cake gets soaked and collapses after a while, even in the fridge. Any tips on how to make it work? Thanks again!! :)
All of your videos that I have watch till now has a very clear to instructions. Love it so much. You are a very very good teacher. I wish I have found it years ago when I was still studying to become a pastry chef then I didn’t have to struggle about why and how 🤣🤣🤣🤣. Your students are very lucky with you!
You area great teacher, Hanbit. And I think "toast on jam" should be the new way we say that food. 🙃 My only complaint, if you're interested, is I don't like the music at all. I will watch your videos, but can really only take one or two at a time, having just discovered your channel recently. Again, thank you for being such a good teacher.
Amazing cake!! Just a question, what do you call the label that you usually put on top of the cake 12:48-12:50. I want to have my business name printed as such as well :( can anybody help?
Dear Hanbit, I plan to make this cake for my daughter’s friend birthday this weekend and I only have pectin LM. Does it work as same as pectin NH? It is kinda hard hard to find NH here in Malaysia. Thanks 😊 if not, I’m toying with the idea of using gelatin. What do you think Chef?
Chef!, your explanations are always very detailed and useful, I always learn something new. Thank you for your videos, and your excellent and delicious recipes!!. Gamsahamnida again!!🤩👍
Hi Chef, thank you for the video! They are clear, logical, concise & easy to follow. I have a question: can I add a teaspoon of baking powder or baking soda into the flour? Just in case the air bubble collapse while I mix, the cake can still rise well with baking powder... can I do this way? Appreciate your advice. Thank you!
Hello, thank you so much for your videos, your so good at explaining I would like to ask if I can use other fruits? If yes, what fruits can you recommend? Thank you in advance :)
I finally made it since it's strawberry season here. This is the strawberry shortcake recipe I've been looking for. It's packed full of strawberry flavor. I love it.
I dont drink alcohol due to religious reasons. Can I leave the liquor out of the chantilly cream? If not, are there any substitutes I can use? Also everytime I try to pipe chantilly cream, it ends up curdling. Any tips to avoid this? Thanks for the awesome videos!
Hello Chef Hanbit , May I ask, is NH pectin the same as E440 pectin? I did it with e440 but it is not good, I don't know where the error is, I also used frozen berries … 감사합니다 🤍✨
Hanbit's recipes are soooo good - and easy to follow - and they work. I made this yesterday and it was demolished within 5 minutes of putting it on the table. So deliciously fabulous. Light and moist and looks fabulous.
Hi Hanbit, my strawberry tourbillon melted after i transferred it from freezer to the fridge, i used Pectin NH that i bought online, may i know which brand of Pectin NH are you using pls?
Hola,soy emilia,soy una de tus seguidoras,me encantan cada una de tus creaciones,he intentado hacer,algunas de ellas,con mayor o menor suerte,me encanta verte trabajar,eres todo un profesional,enhorabuena,saludos desde España
Hi, 1) Is it that we have to leave Strawberry Tourbillo overnight before use as there is Pectin NH (heard need to leave Pectin it to set over night) or we can use it immediately? 2) May I know what is the purpose of Cointreau (orange liquor)? Can we use Bols Lychee instead of Cointreau (orange liquor)? Thanks
Chef Hanbit, if I want to do some piping on the outside instead of the tourbillon, should I use the insert cream to help hold the shape? Or should I use the softer icing cream for piping? What do you recommend? Thank you so much!
@@HanbitCho thank you so much for explaining! This is opposite of what I assumed so I’m glad I asked! You have helped me so much with my Korean cake business, thank you so very much! 매우 감사합니다
Hello Chef Hanbit, I love your videos. They are easy to follow and informative. Question about the strawberry confit, I left my cake in the refrigerator but unfortunately it still melted. I am wondering if I should replace the pectin with gelatin so it will be a more jelly like texture and won’t melt? If so what gram of gelatin would you suggest using, if I am using gelatin sheet (not powder)?
if it melts down it means you need to evaporate the water further - boil for longer! you can use gelatin but pectin should work - btw it's pectin NH that I'm using!
Hi Mr Cho first of all i really admire your work thankyou for sharing all your beautiful work and recipes. I had been looking over and over at your confit recipe to put it on a tourbillon mold i just bought. I tried it yesterday and after freezing it for a lot of hours i took it out, 20 minutes later it melted. What could i have done wrong i fill like i follow every step, but the one that got me confused was the home made fruit confit or purée made at home. My other question is in case i want the confit sweeter for the tourbillon do i have to add more pectin or how can i keep the tourbillon as firm as possible. Thankyou
I find it interesting that you don't freeze the cake first. In a lot of American-style bakeries, cakes and cupcakes are frozen to make it easier to spread the buttercream without tearing the surface. Some people even insist that freezing the cake is critical for keeping it fresh and moist! Many of these bakeries use a commercial mix for the cake itself due to people's expectations of extremely tender cakes like the mass-produced ones from a grocery store. So perhaps the combination of stiff buttercream plus artificially soft and crumbly cake bases is to blame.
Most cakes use the bottom of the cake as the top. What's the reason to remove the bottom n do you chill the cake especially as you cut n expose the cake for crumbs
Made this for my father on his birthday! He loved it and it was all thanks to you for sharing your knowledge! Can't wait to learn more from your videos :)
You are so welcome!
You’re an incredible instructor. Some people know their stuff, but that’s it. While other people know their stuff and can teach it. That’s you, you’re other people 👏👏👍👍
I appreciate that!
Wow, you’re pretty awesome! BTW, I just made my genoise sponge by your recipe and it’s never, I say, never, have been so high. Can’t wait to try your other recipes. Thank you for putting this out to teach us.
Great job!
So much yum! 🥺 I’ve never had a Korean style shortcake before, so this is definitely on my list of things to bake 🍓
Hope you enjoy
Mr. Cho, thank you so much for being extremely concise and educational in your videos. It is a joy to watch them, as you answer my questions even before i formulate them.
You are very welcome
It feels illegal that a video this informative only has 90k views! I definitely thought it had hundreds of thousands because it's what you deserve. Regardless, thank you so much for the tips and recipe! I'm definitely gonna try this out for my father's birthday. :) just hoping the weather by then won't be too hot to work with the chantily cream, lol.
haha thanks!
My strawberry tourbillon can not go off from the mould.. it stick and broken. How long should U put it in the frezzer? . ,?
Can I use gelatin istead of pectin ?
yeah you can use gelatin. leave it in the freezer for longer. leave it overnight if your freezer isn't cold enough. it depends on your freezer!
Thanks a lot... finnaly I made it.. your guidance really perfect. The tourbillon I made was really perfect just like yours in this video..🙂🙂🙂🙂😀😀😀😀😀
Hi Chef! I’m loving all your videos! So informative and fun to watch! ❤️ thank you
I have a question, does this strawberry confit melt in room temperature? Is this same as gelee? Can it be used as a filling for a stacked wedding cake?
yeah it will melt after a while at room temp. it needs to be refrigerated!
I tried making this cake and I overfolded. I saw my volume decrease 😭. I love how easy it is to follow though. I’ll be using your videos for my cake journey. Thank you!
Binge watching all of your videos 😊❤️ thank you so much for uploading and sharing it again with us and I’m sorry about the hassle. I hope you are well XX
Thank you so much!
why do u need "SUGAR" syrup to genoise ? genoise it self already sweet, can it just be liquor or water without sugar?
well genoise isn't super sweet so it's ok. you usually use sugar syrup!
Absolutely love this channel I recently discovered. I’ve been baking for many years now but it’s so refreshing to see your take on classic pastries etc.
Thanks so much 😊
Hi chef, I have become a superfan of yours. I wonder it would be the same to replace icing sugar of the same quality; and would it help to stabilise whipped cream?
it would help a bit.
I didn’t see how you incorporated the mascarpone to the whip cream🥲
just add it in. nothing much to show.
Gained 5kg watching this vid. And gained a new weight goal xD. Best Instructions for me
lol
Thank you, a perfect tutoring video. What is glaze you used to make it shiny?
oh I have a video on how to make glaze! pls check!
You are making me crazy, with your recipies. God bless you. When will you invite me to make a live show with you.
lol
Kamsahamnida Chef Hanbit, truly love and enjoyed watching all your cake tutorial videos. You are a great mentor. You always provide proper guidance. Wish you always well & in great health ❤.
Can you melt strawberry jam to make the tourbuillon ?
oh nope.
Hey Hanbit, thanks for another amazing video! I have one question though: when you fill the cake with sliced strawberries, won't they release moist/water? Everytime I try to use sliced fruits as a filling, the cake gets soaked and collapses after a while, even in the fridge. Any tips on how to make it work? Thanks again!! :)
yeah they would release a bit of water but it'll be ok.
All of your videos that I have watch till now has a very clear to instructions. Love it so much. You are a very very good teacher. I wish I have found it years ago when I was still studying to become a pastry chef then I didn’t have to struggle about why and how 🤣🤣🤣🤣. Your students are very lucky with you!
Thanks so much 😊
쉐프님^^ 나를 위로해주는 케이크.. 레시피 고마워용♡ 이제껏 먹어본 케이크중에 최고 ~~~ 아쉬운 딸기 더 아쉽지 않도록 듬뿍 올려주었어요 ㅎㅎㅎㅎㅎㅎ
ㅎㅎ 감사합니다!!
Can you make the cake a day ahead? Will the icing hold up or run?
Nice to see your hands without gloves, chef! 😄 I will try to make this recipe soon, thank you for this fabulous recipe.
My pleasure 😊
Now you are my favorite pastry chef! I love how you decorate your cakes. I am going to switch strawberry with pineapple.
lol thanks!
Hello, Is there a difference between Korean & Japanese strawberry shortcake ? ☺️
Korea ones taste better.
@@HanbitCho Haha 🤣😭
This meal looks absolutely delicious, healthy and flavorful!!❤ big thumbs up❤ Beautiful presentation👌Thanks for sharing ❤❤❤❤❤❤❤
thank you!
Hi Hanbit, may i know for the confit why must we add the pectin nh+sugar at puree 40c? can it be any temperature lower or higher?
it's how it works!
Love your videos , detailed instruction and well presented.
Thank you very much!
Love all your videos! Thanks for making them ❤️🙏
You are so welcome!
the pronunciation of the words in French is impeccable :D
lol thanks
Really enjoying your channel Hanbit. Thank you for teaching me something new today...😊👍
sure
You area great teacher, Hanbit. And I think "toast on jam" should be the new way we say that food. 🙃 My only complaint, if you're interested, is I don't like the music at all. I will watch your videos, but can really only take one or two at a time, having just discovered your channel recently. Again, thank you for being such a good teacher.
good!
All your videos are excellent! Thank you for the great work
Glad you like them!
Amazing cake!! Just a question, what do you call the label that you usually put on top of the cake 12:48-12:50. I want to have my business name printed as such as well :( can anybody help?
oh it's just water proof custom made laminated paper that I order locally.
@@HanbitCho thank you so much for replying! 😊
Your explanation was really easy to understand. I’m really interested in baking, so this helps a lot. Thank you!
I'm so glad!
I cannot believe you're literally giving us the baking tips for FREE! Thanks a lot. Mabuhay from the Philippines!
Glad it was helpful!
Hello! I heard from a friend you accidentally deleted all your videos I hope your channel will grow more! Btw I subscribed ☺️
Oh thank you
Dear Hanbit, I plan to make this cake for my daughter’s friend birthday this weekend and I only have pectin LM. Does it work as same as pectin NH? It is kinda hard hard to find NH here in Malaysia. Thanks 😊 if not, I’m toying with the idea of using gelatin. What do you think Chef?
hmm never tried using pectin LM before! not sure!
Chef!, your explanations are always very detailed and useful, I always learn something new. Thank you for your videos, and your excellent and delicious recipes!!. Gamsahamnida again!!🤩👍
Glad you like them!
Hi Chef, thank you for the video! They are clear, logical, concise & easy to follow. I have a question: can I add a teaspoon of baking powder or baking soda into the flour? Just in case the air bubble collapse while I mix, the cake can still rise well with baking powder... can I do this way? Appreciate your advice. Thank you!
nope. genoise is only made with air alone!
Now I have to make this next strawberry 🍓 season! 😋
yay!
I made tried your genoise tricks and it turned out amazing!
glad to hear!
Hello, thank you so much for your videos, your so good at explaining
I would like to ask if I can use other fruits? If yes, what fruits can you recommend?
Thank you in advance :)
oh blueberry works great.
Love your channel wish you lots of success ☺️💕
Thank you! You too!
My favorite cakeeeeee!
yay!
I love how you explain your technique. Thank you so much
You are so welcome!
Looks very sophisticated yet tricky 💕...i must try doing one as i love baking too. I appreciate your techniques as always. Thanks 👌
My pleasure 😊
If I don't make the strawberry confit could I just use a thin layer of strawberry jam in between the layers? Thank you for the great video 😊
Yep!
Is this similar to Paris Baguette 's strawberry cake? Or is this a whole different species?
yep.very similiar!
Made this today and t’was a bomb! I skipped the one on top because the mold was out of stock in Amazon. 😅 Kamsahamnida, Chef!
nice!
Love your video, is very helpful for everyone who wanted to learn. Thank you!
I'm so glad!
Wow! This strawberry shortcake is definitely unique with the spiral 🌀 strawberry tourbillon.
So good!
I have tried making strawberry shortcake using your recipe. It is out of this world. Thank you for your generosity to share with us your recipe.
My pleasure 😊
The glaze..on the top of tourbillon... how do you made it..? please share it..
yeah it's written in the descriptions!
I finally made it since it's strawberry season here. This is the strawberry shortcake recipe I've been looking for. It's packed full of strawberry flavor. I love it.
Sounds great!
could you please make more videos on types of icing, plus I really like your content its very informative thanks a lot.
right!
Just subscribed and on notification bell! Like this video! Neat yet fun to watch
Awesome! Thank you!
I dont drink alcohol due to religious reasons. Can I leave the liquor out of the chantilly cream? If not, are there any substitutes I can use? Also everytime I try to pipe chantilly cream, it ends up curdling. Any tips to avoid this? Thanks for the awesome videos!
oh you can leave out liquor. you're whipping too much - that's why it curdles.
@@HanbitCho thank you!
I made this cake for a birthday and everyone loved it, I recommend 100% 🤗
so glad to hear!
Hello Chef Hanbit , May I ask, is NH pectin the same as E440 pectin? I did it with e440 but it is not good, I don't know where the error is, I also used frozen berries … 감사합니다 🤍✨
you do need pectin NH
Hanbit's recipes are soooo good - and easy to follow - and they work. I made this yesterday and it was demolished within 5 minutes of putting it on the table. So deliciously fabulous. Light and moist and looks fabulous.
Fantastic!
Hi Hanbit, my strawberry tourbillon melted after i transferred it from freezer to the fridge, i used Pectin NH that i bought online, may i know which brand of Pectin NH are you using pls?
oh it's not about the brand. boil it for longer - too much water still there.
@@HanbitCho oh ok, thanks i will try again
Awww again my favourite and is really hard to have this yummy in Warsaw
nice.
Great describe and easily understand nice 👍🏻 Hope to see more from this channel🥰
Thank you so much 🙂
Can I make the cream without mascorpone? How much extra cream wld I need to increase? Thank you!
Yes you can!
Would I need to increase the amount of cream to use?
Hola,soy emilia,soy una de tus seguidoras,me encantan cada una de tus creaciones,he intentado hacer,algunas de ellas,con mayor o menor suerte,me encanta verte trabajar,eres todo un profesional,enhorabuena,saludos desde España
thank you!
Hi,
1) Is it that we have to leave Strawberry Tourbillo overnight before use as there is Pectin NH (heard need to leave Pectin it to set over night) or we can use it immediately?
2) May I know what is the purpose of Cointreau (orange liquor)? Can we use Bols Lychee instead of Cointreau (orange liquor)?
Thanks
Yeah
chef hanbit makes icing look easy lol I'm really excited to try it!
Hope you like it!
Is it gonna be different texture or flavor if i subtitute pectin with gelatin?
yep!
Hi my favourite pastry chef. What is the name of the round turbine which you made the strawberry tourbillion. Any other alternatives please. Thanks!
yes it's a tourbillon mould. you can use any other moulds you wish :)
Chef Hanbit, if I want to do some piping on the outside instead of the tourbillon, should I use the insert cream to help hold the shape? Or should I use the softer icing cream for piping? What do you recommend? Thank you so much!
oh you need to use the icing cream. piping cream needs to be soft.
@@HanbitCho thank you so much for explaining! This is opposite of what I assumed so I’m glad I asked! You have helped me so much with my Korean cake business, thank you so very much! 매우 감사합니다
Love all your video. Your explanation is very clear and understandable
I'm so glad!
Amazingly beautiful!
Thank you so much!
I was just thinking of making this before the incident happened. Thank goodness it’s back on the channel! On to the binge watch :)
haha nice!
Very interesting, very informative, love to watch 😍
So glad!
Thanks for the great recipe! I was wondering how much gelatin would I need to use for the strawberry tourbillion?
hmm you should use pectin nh, but if you only have gelatin then try it with the same amount as pectin nh.
Hello Chef Hanbit, I love your videos. They are easy to follow and informative. Question about the strawberry confit, I left my cake in the refrigerator but unfortunately it still melted. I am wondering if I should replace the pectin with gelatin so it will be a more jelly like texture and won’t melt? If so what gram of gelatin would you suggest using, if I am using gelatin sheet (not powder)?
if it melts down it means you need to evaporate the water further - boil for longer! you can use gelatin but pectin should work - btw it's pectin NH that I'm using!
@@HanbitCho amazing. Thank you. I shall try that next time!
Strawberry cake is my favorite. It is very delicious.
Mine too!
Una obra de arte . Disfruto mucho cómo explicas . Adoro este canal.😘
thank you!
Absolutely Gorgeous ❤ 🍓
Thank you Chef 👑
And best of luck 🍀
Thank you too
Hi Mr Cho first of all i really admire your work thankyou for sharing all your beautiful work and recipes. I had been looking over and over at your confit recipe to put it on a tourbillon mold i just bought. I tried it yesterday and after freezing it for a lot of hours i took it out, 20 minutes later it melted. What could i have done wrong i fill like i follow every step, but the one that got me confused was the home made fruit confit or purée made at home. My other question is in case i want the confit sweeter for the tourbillon do i have to add more pectin or how can i keep the tourbillon as firm as possible. Thankyou
yeah just need to boil it down further + you need to use pectin NH
I find it interesting that you don't freeze the cake first. In a lot of American-style bakeries, cakes and cupcakes are frozen to make it easier to spread the buttercream without tearing the surface. Some people even insist that freezing the cake is critical for keeping it fresh and moist!
Many of these bakeries use a commercial mix for the cake itself due to people's expectations of extremely tender cakes like the mass-produced ones from a grocery store. So perhaps the combination of stiff buttercream plus artificially soft and crumbly cake bases is to blame.
Yeah this isnt buttercream thats why
Hello Chef, from where I live we usually find whipping cream. Can I use that instead or is it not the same as heavy cream?
well that depends on the definition of heavy cream - usually they are ok - just check if the whipping cream contains 35~38% fat and then you'll be ok!
@@HanbitCho I’ll take note on that! I’m glad you’re actively answering our questions. It helps a lot since I’m just a home baker 😩😁
Hello thank you for sharing your ideas
Question how you made your glaze
Waiting for your reply
check out my video on how to make a glaze!
@@HanbitCho ok thank you for reply
You are explaining very well
have you tried using licor 43 in any of your creations? you might really like it. it can have a warm, cinnamony flavor to it.
oh that's a good idea!
@@HanbitCho and/or frangelico for hazelnut flavoring to add to coffees, breads, cakes, etc. kahlua for coffee flavoring.
hi! love your videos, and would love to try this recipe!, can you use gelatine sheet/gelatine or agar agar instead of pectin?
yeah but thats a different recipe
Hi chef, how do you move the ready icing cake from the rotating platform to the plat without destroying a bit on shape？
use a palette knife.
hii have a question ,can i change pectin to gelatine ?
hmm not sure...
Great work. What is The shape of silicone mold,you used For top
yeah it's mentioned in the video.
Nice! Im a new fan! Very neat work! 😊❤️
Welcome!!
Hey chef thank u so much for your recipes 😊 plz can u tell me the size of your Tourbillon ?!
yeah it's the large one
Are you able to provide the link for the silicone mat you use? I can't find one.
yeah in the description.
THE BEST
thanks!
Most cakes use the bottom of the cake as the top. What's the reason to remove the bottom n do you chill the cake especially as you cut n expose the cake for crumbs
people just do it like that.
I want to try this so much but I fear whipped cream it never comes out right with me... it's hard trying to get stiff peaks n when to stop
yeah need quite a bit of practice.
Have never made a multilayer cake before but excited to try with this recipe :)
yep try it!
Excellent tutorial!! You are a 🌟 Star!!!!
Thank you! Cheers!
Could this be kept in the fridge overnight or would the cream loose its integrity?
it'll be ok!
Hi Hanbit, what is the difference pectin NH and pectin Nappage?
Can I use pectin Nappage?
not sure - need to check the specific brand.