MICHELIN STAR Strawberry, Hibiscus, Yogurt and White Chocolate Dessert | Fine Dining Pastry Recipe

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  • Опубликовано: 21 окт 2024

Комментарии • 13

  • @HaiCooking
    @HaiCooking  Год назад +1

    Turn on CC for step by step instructions - Bật phụ đề tiếng Việt trong phần settings để xem hướng dẫn cụ thể từng bước

  • @stefankempkes3769
    @stefankempkes3769 Год назад +1

    This is a work of art!

  • @marojebandur2226
    @marojebandur2226 Год назад +1

    Is it posibble to do aerated chocolate without vacum sealing container?

    • @HaiCooking
      @HaiCooking  Год назад

      Unfortunately not 🙁, you need a whipping siphon to add bubbles to the chocolate and a vacuum container to help expand them

    • @marojebandur2226
      @marojebandur2226 Год назад +1

      @@HaiCooking oh ok , cause i have whipping siphon and used it many times but never like this. So probably should get vacum container 🤷‍♂️

    • @HaiCooking
      @HaiCooking  Год назад +1

      @@marojebandur2226 Yeah you should, not just for making this but also for preserving food too 😄

  • @jeffbeane4975
    @jeffbeane4975 Год назад +1

    How many does this recipe make?

  • @stefansymeonakis7784
    @stefansymeonakis7784 Год назад

    can you use a vac pac bag instead of a vac container?

    • @HaiCooking
      @HaiCooking  Год назад

      Unfortunately not because there won't be enough space in the bag for the chocolate to expand properly

  • @huytuan6316
    @huytuan6316 Год назад

    Anh cho em hỏi nếu không có xanthan gum thì có thế dùng cái gì khác để thay thế ạ? Em cảm ơn ạ

    • @HaiCooking
      @HaiCooking  Год назад

      A chỉ dùng xanthan chứ chưa thử chất khác nên không rõ lắm e