Michelin star CRÈME BRÛLÉE | Fine Dining Raspberry Dessert
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- Опубліковано 20 тра 2024
- In this video, I am going to show you how you can make delicious fine dining dessert with passion fruit Crème brûlée, raspberry gel, and raspberry sorbet at home. This recipe is very easy to do and you can do it at home for your friends and family. If you wanna eat fine dining food you don't have to spend all your money in a Michelin star restaurant. Good luck
Passion fruit crème brûlée
- 400ml of double cream
- 130ml of milk
- 120g of sugar
- 100g of egg yolks
- 4 passion fruits
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0:00 Intro
0:35 How to make passionfruit creme brulee
2:55 How to make raspberry gel and sorbet
5:15 How to cook creme brulee
8:47 How to macerate raspberries
9:47 Dessert plating
#Crèmebrûlée #Finedining #Michelinstardessert - Навчання та стиль
Do you like Crème brûlée guys? 😋
Who doesn't love creme brulee? :D great plating as always! Greetings :)
Love your videos!
I never eat them but look it so yummy
I am asia
Yes
Another great recipe, with great techniques, Chef
Amazing work ❤️❤️❤️
One of the best channels to learn new things , recipes and presentations for us, other cooks with not so much experience 🙏🙏🙏
Wow, an awesome recipe chef. It make me happy even just by seeing it
Love it x
Fantastic no words to praise👏👏
Du bist die beste Chef Mayk !!
I was so mesmerized with your technique, your voice, I wanted to lick my screen. You are amazing, and an artist…We eat with our eyes…WOW
Thank you
incredible Chef!! 👏🏻
Great chef really majik chef i appreciate ❤
Perfect 👌🏻👏🏻
Thanks :)
Thank you 🙏
You are welcome :)
Looking good chef👌
Thank you chef .)
Halo chef nice dish could you please show how to make Flexi jelly sheets thanks
Amazing as usual.
I’d love to know how long will an entire menu will take.
Cannot say that, depending on what you cook, for how many people, in which kitchen, etc.
Very nice presentation
Thank you
"if you want it more sweet put more syrup and if you want it more sour put more lemon" best recipe ever 👍🏻 great job btw
I'm not a peofessional cook but I would not put any plastics in the oven, let alone cling film wrap even at low temperature because they leech chemicals into the food.
I see that you are not a professional cook because they do it normally ;)
Chef M-thank you for such nice, clear training on these amazing dishes. I would like to know if you used agar-agar or gelatine for your raspberry gel and …please what ratio (to liquid) that you used. Thank you.
There is 10g of agar for 1 liter of liquid ;)
❤❤❤❤
How can i caramelised on top if Ido not have torch. Any option for that?
No idea. You need it probably
How much agar chef?
Hi Majk, what would be the the proportions for raspberry sauce? How many people does this recipe serve?
Which sauce, here is no sauce?
I am sorry, I meant raspberry gel.
Thank you for granting my request.How many eggs yolk?
There is a recipe in the description
What is the name of the tool that you use to mix with?
Mix what?
👏👏👏👏👏
Can you make the sorbet without icecreme maker
Probably yes but it is very difficult and it will be never perfect. Basically, you have to freeze it and then blend it in a blender.
@@ChefMajk thank you, love the videos, I am new to the chanel and I get alot of insperation from your cooking skills. All love never stop doing what you are doing. Love from Sweden
Are you using powdered sugar instead of regular sugar?
Yes, but both will work
I tried the recipe but didn’t work. After cooking still runny. What temperature you are using it for?
Then you need to cook it probably longer. I cook it around 100C
Can you please make a rectangle shaped creme brulé
Yes you can if you use any mould for that
which is the diameter of the ring molds for the creme brulée in centimeters?
Why do you need to know? You can use any size you want to
Because for each size the cooking time and temperature varies. I assume the small ones are around 10cm
@@MrBarea11 just try it and adjust time and size for you. I am not sure which Ibused, I have many of them. It will be not a same anyway because of different oven
What is the temperature for the creme brûlée?
Around 95-99 C
Make for us some nice amuse bouche!
is it icing sugar you have ?
Yes
10KG of egg yolks is how many yolks?
600
Please can you send us quantites
Send where?
i also had the same problem. after i cooked it for 1.10hours still runny
If you see that is still runny, just cook it more, easy
What’s the full ingredients? ❤
recipe is in description right?
I'm starting to really loathe youtube for these long ads during a video.
Buy premium and you are safe...ads are everywhere nowadays
are you still working in a restaurant? Did you already retire to just make videos? :)
I am not working in the restaurant any more. I am doing 1on1 online coaching full time and videos I do on the side for fun.
if you think professional chefs don't use recipes i dont know where you been working..
Yes, ofc sometimes they do, to keep food consistent. But there are not good for learning to cook, especially at home.
That measuring with egg was disgusting as hell. Bleh. Why would you do it something like that
Don't do it if you don't want and find a better way for you :)
Of course im not doing it. Everyone who don’t wanna get sick shouldn’t also do this. Whats wrong with you to promoting shit like that. Salmonella is real you michelin star. Wtf
@@Ma-dv9fx As I said, it is a tip on how to know how much sugar to put. If you want to buy a machine for this, you can. Btw. I did that a few times and I am still alive so is not that dangerous as you thinking, because I tell you a secret, you can wash the egg before.
@@ChefMajk Gold
The egg is used to determine whether a certain density of the sorbet is reached. Salmonella thrive in the poorly cooked egg. This has shell.