i found the recipe on your blog, but it doesn't have the glacage recette. i know it's a common recipe, but i love how thick and dark it appears on the video. could you send me the chocolat glacage recipe?
@demurenify there is no real recipe for this glacage, to make it thick and dark it only depends of the quality and of the cacoa % :) put the chocolate in a bain-marie and let it melt ;)
hi i google your blog unfortunately there's many i could find it ,cuz i was hoping to get the recipe c pas grave, bonne chance chef .vive la patisserie francaise they are the best ainci que zizou{z.. zidane}
i see its been a year since you posted this but i hope you will read this comment. what kind of cake do you use for that and how is it so perfectly round and flat topped? when i bake a cake in the oven, a hump forms in the middle, its so annoying. hope you read this, thank you.
@ando1135 There is no problem ^^ why this "entremet" looks so perfect ... it's because of the pastry tools we use : it's just a superposition of different ingredient in a "cercle à patisserie" then we put it in a freezer and we have just to take out the "cercle" when the chocolat mousse is very cold (hard) : tools and technics (a lot of passion lol) that's all
@jldelville : la recette est sur mon blog, je donne le lien au debut de la video ... Open your eyes i give the link of this recipe on my blog at the video's beggining ...
i found the recipe on your blog, but it doesn't have the glacage recette. i know it's a common recipe, but i love how thick and dark it appears on the video. could you send me the chocolat glacage recipe?
demurenify 8 months ago
@demurenify there is no real recipe for this glacage, to make it thick and dark it only depends of the quality and of the cacoa % :) put the chocolate in a bain-marie and let it melt ;)
miniboulette92170 8 months ago
hi i google your blog unfortunately there's many i could find it ,cuz i was hoping to get the recipe c pas grave, bonne chance chef .vive la patisserie francaise they are the best ainci que zizou{z.. zidane}
portobello36 1 year ago
i see its been a year since you posted this but i hope you will read this comment. what kind of cake do you use for that and how is it so perfectly round and flat topped? when i bake a cake in the oven, a hump forms in the middle, its so annoying. hope you read this, thank you.
ando1135 1 year ago
@ando1135 There is no problem ^^ why this "entremet" looks so perfect ... it's because of the pastry tools we use : it's just a superposition of different ingredient in a "cercle à patisserie" then we put it in a freezer and we have just to take out the "cercle" when the chocolat mousse is very cold (hard) : tools and technics (a lot of passion lol) that's all
miniboulette92170 1 year ago
It is futile to show without glacage recipies. Oui c'est futile sans la recette du glacage.
jldelville 1 year ago
@jldelville : la recette est sur mon blog, je donne le lien au debut de la video ... Open your eyes i give the link of this recipe on my blog at the video's beggining ...
miniboulette92170 1 year ago
c'est pas nous qui ferait ca, faut être un pro...
blur881 1 year ago
@blur881 les patissiers savent tous le faire, un petit apprentissage rapide et pas compliquer pour le faire.
ThePatricien 10 months ago
ouai c une teknike de boulangé sa!!! =p
skymanveterent 1 year ago 2
J'ai faim dans mon ventre...
frepi 1 year ago 2
waw merci chef
ainoussa100 1 year ago
merci de ton aide ^^
miss3803 1 year ago
sa sert a koi de nous faire montré d gateau si on nous donne pas les recette c trop kon !!!
miss3803 1 year ago
est ce que vous pouvez me donner la
recette de l'entremet et du glacage
svp
et merci d'avance
bwin1kak 2 years ago