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You can wrap the sponge up by itself and this would last a very long time in the fridge or freezer - months. Once the cake is assemble, it may last around 4 weeks if properly wrapped in plastic wrap and foil, in the fridge. Hope that helps - happy baking!

A minimum of 24hours for the cake to soak up the brandy. Alcohol is added just once to the cake. Hope that answers your question. If you're actually asking about the fruit, it must soak in the brandy for 3 days minimum, and top up with a splash of brandy each day.

Thank you - enjoy! :)

Quite quickly - it can begin to harden whilst you're working with it. Once applied to the cake it might take several hours (4-8hrs) for the entire thickness of the icing to harden, but fairly soon after application, the surface layer will be hard. If you were to apply enough pressure though you'd break through this layer into the unset icing beneath. Hope that helps - good luck!

Ikea in Thailand :)

Oooo, you know the title of this video isn't 'How to Make a Traditional Tiramisu', right?

Thank you so much - enjoy!

Room temp, in an air tight container. The alcohol and low moisture content of fruit will prevent spoilage.

You're welcome - and thank you! :D

In the description :)

20g of butter, 25g of mascarpone. I forgot to add to the actual video, but it's in the closed captions.

A couple of hours in the fridge should bring it to an even thaw. There will be no condensation in the fridge, since it's a relatively dry environment and water will condense on the coldest thing, which is unlikely to be the mirror glaze. Condensation usually occurs when you remove something cold from the fridge and put it in a warm environment, but I haven't experienced that with this cake and I live in Thailand. In regards to a white mirror glaze, food powder should kill most the colour from the white chocolate, though white chocolate comes in varying degrees of yellow. You can also buy white chocolate mirror glaze online that looks solidly white, so they're doing it somehow. Sometimes I add a touch (like a couple grains) of blue or purple to offset the yellow colour, but this will have an overall darkening effect. Really thinking out of the box you could try cocoa butter only as the fat. You might have to rebalance sugar and dairy in the glaze. Again I haven't done this. I'd probably start by finding some really white white chocolate and going from there. Or alternatively a chocolateless glaze recipe that you can tint.

@@ChouxChoux.Official thank you for your wisdom, appreciated i experienced condensation, when i enclosed glazed mousse domes with mirror glaze into plastic container and placed it into the fridge.

@@chakotaychakotay2979 Put them in the fridge for an hour or so by themselves then put them in a container and return to the fridge. Sounds like moisture is trapped in the containers. This will even out after the cakes have had time to equalise temperature with the temperature of the fridge. R.e. glaze, if it doesn't have to be white chocolate you can just colour a neutral mirror glaze white.

Thank you! 🙏

Haha yes my boyfriend eats all of them so quickly T.T Ground almonds are usually ground with the skins still on, whereas with almond flour they blanch the almonds first to remove the skins and then grind. So yeah if your ground almonds contain the skin then this would have negatively impacted your earlier macarons. Glad that these ones turned out so well for you though!

Ooohh yeah or maybe it will look like guacamole!

Hi Eva, so glad you made it! Enjoy while they last :D

Hi you can find the temperature here 5:03

Thank you

@@hugs4life yes if you watch further I say that I actually made double the ganache I needed for the shells. Hence the recipe is half that.

Hello thank you for your question! Crystallization is a curse but here are some things to help: 1. Superfine sugar also known as caster sugar will dissolve into the water easier 2. You can mix the sugar and water together before it goes on the heat and you can keep mixing whilst it warms up. However you must stop mixing before it boils. 3. Make sure there is no sugar around the rim of the pan and have an even layer of sugar in the bottom of the pan before adding the water. 4. Adding a bit more water is generally okay but just take longer to boil off. In regards to the chocolate, I work in a very hot kitchen in Thailand so everything is prone to melting! In your case just reheat the mixture in a microwave and heat the chocolate in a microwave too. Don’t heat the white chocolate above 35C though. This will destroy the crystal structure in the chocolate and make the ganache too liquid. Also keep butter at room temperature before adding to the caramel. Generally the closer all ingredients are in temperature to each other, the better your product will be with less chance of splitting.

Thank you 😋

Thank you! 😊

Salut Michel! Merci beaucoup pour votre commentaire! Les débuts ici - loin d'être parfaits :D

Thank you!

Macarons are rarely measured in exact number of eggs. You must weigh out the egg white else the recipe will fail. Unfortunately some aspects of baking are very precise and call for precise measurements. That being said, 3 eggs should get you the 80g of egg white you need.

Thank you Albert and Halina!

I put white food powder into the meringue for this one. My latest videos probably show a better techique for dying macarons. Even without white food powder they should turn out fairly white. Maybe try turning your oven down 5 degrees and cook for a couple minutes more. Hope that helps :)

The recipe for the filling includes heating whole milk and gelatin first in a saucepan, then pouring that over the white chocolate and blending. After blending I then add 35% fat cream to the mixture. Hope that helps :)

@@ChouxChoux.Official Thank you very much dear artist :*

Thank you so much 💕

กินหมดตั้งแต่วันแรกที่ทำเลย ขอบคุณที่ติดตามกันนะคะ ❤️

Thank you! :D

Hello Mary. I understand! It would be very useful for viewers to have a written recipe underneath the video - but let me briefly explain from the perspective of a content creator. Right now I am trying to get the 4000 watch hours needed to get monetised. This needs to be 4000hrs within 12 months plus 1000 subscribers. When I write recipes below I am encouraging people to just take the recipe and go rather than watch the video. This harms me in two ways; 1. I get less watch hours. 2. When the average view time of a video goes down RUclips stops sending my video to potential viewers and so I don't even get clicks on my videos. If you'd like to write out the recipe for others I don't mind - but right now I don't earn a penny for creating these videos, which cost a lot of time and money to make. Hopefully that will change soon, Thanks :)

My oven doesn’t have a drying function. As you can see it’s a REALLY basic oven :D I just turn the oven on to bake with the fan running. I dry them in the oven at 120C for 5mins with the oven door open slightly.

Thank you for letting me know😊

It is! Thanks 😋

Mmmm sounds delicious!!!! I'll try that :)

Thank you 😋

Thanks for watching!

Thanks!

Thank you so much, Albert and Halina <3

Let me know how it goes!

🇹🇭 🇬🇧 ❤️

Thanks 😁

So good! 💕