I learned so much from this video!!! Thank you for sharing all those tips. Can’t wait to try this one!!! Christophe is AMAZING. You guys make a great team!!!
This is exactly true, they make a great team, I do enjoy the video 👌👌👌😍😍😍. All details are mentioned in this video which is a great thing 🥰🥰. Take a look at my channel to if you like 😊 I would be honored 😍 🙏. Best wishes ❤️ ❤️ ❤️
Liz, i have to say thant I work with many of your recipes, I absolutely love your videos and the way you work, however, these videos with Christophe are THE BEST, I knew him frome some tv shows in french television, and now, he’s working with you and I’m totally in love with both of you. THANK YOU, THANK YOU, THANK YOU!!!
CHAPTERS ► 00:00 Intro 00:19 What is an entremet? 00:49 THE GANACHE 01:50 What kind of chocolate should I use? 02:44 Making ganache extra smooth 03:35 Storing the ganache 04:04 Can I refrigerate ganache? 04:24 CHOCOLATE FUDGE CAKE 05:45 Why mix in between ingredients? 06:20 Preparing the pan 06:42 Baking the cake 07:03 Cooling the cake 07:22 THE CAKE INSERT 07:44 Cutting the cake 08:43 How many layers should an entremet have? 09:02 Piping the ganache 09:07 How to hold a piping bag 10:12 Freezing the insert 10:16 PREPARING THE RINGS 11:26 How many cakes does this recipe make? 11:37 THE MOUSSE 12:04 Ganache 12:32 Whipped cream 12:49 Páte à bombe 13:34 Combining the mousse 14:52 ASSEMBLING THE ENTREMET 15:04 Filling with mousse 15:23 Adding the insert 16:03 Freezing the entremet 16:05 MAKING THE GLAZE 16:14 Hydrating the gelatin 17:01 The glaze recipe 19:15 Burr mixing the glaze 20:21 Temperature for glazing 20:46 UNMOLDING THE ENTREMET 21:26 Tips for avoiding bubbles 22:22 GLAZING AND DECORATING 22:26 Burr mixing again 22:56 Glazing the cake 23:29 Coloring gold sprinkles 23:48 Rolling in sprinkles 24:16 Removing the toothpick 24:28 Adding gold leaf 24:47 Adding a gold ring 25:33 Serving the cake 25:45 Tasting the cake 26:12 Bloopers!
These look absolutely gorgeous, I love the step by step instructions from Christophe, and I really hope you do more and more videos, these are perfect for beginners, for people to understand the techniques, thank you so much x
Thank you Liz and chef Christopher for thus amazing recipe. I will definitely try this. Also please please show fruit mousse entremet and glaze. Its my request for you both.
Hello Chefs! Thank you so much for sharing this recipe! I made it for my family and they loved it. 😍😍 Please Chef Christophe keep sharing more recipes for us. I’d love to learn how to make white chocolate mousses and fruit mousses 🙏 Thank you 😊
it kind of depresses me a little bit that a video like this somehow gets dislikes like, its relaxing, informative, and addicting to watch all at the same time why would anyone dislike this
I learned so much in just less then 30 mins 🤯 Thank you guys ❤ Quick question, how do you store these? If I would like to give it as a gift how can these survive travelling on heat?
This was STUNNING! I'm sure it was as delicious as it was beautiful! Liz, why you acting shocked at mayo in chocolate cake? I've been using your "death by chocolate" recipe forever & it has mayo!😜. And...IT IS DELICIOUS! It's my "go to". Thanks so much for sharing another recipe & broadening our baking skills🥰
could you please explain time line for making and serving a frozen mousse entremet? for example if you have to serve a a frozen entremet on monday ... Do you freeze it a couple of days before? when do you apply the mirror glaze? do you apply glaze when it is frozen or do you thaw in the frigo a bit before applying glaze? and how long if so? what is the process and timeline of thawing the glazed cake,,.... thanks in advance😀
This was so informative on so many levels. Thank you for sharing. I noticed no salt was added and I like how the salt further enhances chocolate. Could some be added without changing the effects of the recipe? Is there a chart of some sort to know what colors intensifies others when making ganache? And could the same measurements be used for white chocolate entremets??
Hi Liz, you are amazing love your ideas and videos! I have question can I make just as one birthday cake in the same way like you did each separately? Thanks in advance.
Lovely recipe by the way. But could you kindly break down the gelatin measurement in simpler terms? Gelatin sheets aren’t readily available in Nigeria🇳🇬 . A quick maths would do the trick. Thank you 🙂
For powdered gelatin, bloom 16g of gelatin powder with 80g of water 😊 The gelatin sheets soak up 6 times their amount in water. 16g x 6= 96 grams. 16g powdered gelatin + 80g water =96g
Though this recipe seems a bit too difficult and too much work for me, I'm thinking about skipping the glaze and making it as one whole cake for my dad's birthday. Hope it'll work~
Please have Chef Christophe come back next season. I love seeing you two work together on such beautiful and delicious desserts.💜
Me too ❤
Yes! Christophe is wonderful 😊💓
It is just awesome. I made this for my brother's 50th birthday and everyone just loved it. Thank you Chef Christophe and Liz.
I learned so much from this video!!! Thank you for sharing all those tips. Can’t wait to try this one!!! Christophe is AMAZING. You guys make a great team!!!
So glad you liked it!! Thanks for watching
This is exactly true, they make a great team, I do enjoy the video 👌👌👌😍😍😍. All details are mentioned in this video which is a great thing 🥰🥰. Take a look at my channel to if you like 😊 I would be honored 😍 🙏.
Best wishes ❤️ ❤️ ❤️
Thank you so much for your comment . We will keep making contents then.
I love ZE Chocolate Entremet!!
Thanks Liz and chef christophe for sharing this yummy recipe!
You guys ROCK!!
Liz, i have to say thant I work with many of your recipes, I absolutely love your videos and the way you work, however, these videos with Christophe are THE BEST, I knew him frome some tv shows in french television, and now, he’s working with you and I’m totally in love with both of you. THANK YOU, THANK YOU, THANK YOU!!!
So glad you like the videos!! Thanks for watching
I planned this recipe for 2 months and this weekend was it and they were INCREDIBLE!!!! Thank you both.....
CHAPTERS ►
00:00 Intro
00:19 What is an entremet?
00:49 THE GANACHE
01:50 What kind of chocolate should I use?
02:44 Making ganache extra smooth
03:35 Storing the ganache
04:04 Can I refrigerate ganache?
04:24 CHOCOLATE FUDGE CAKE
05:45 Why mix in between ingredients?
06:20 Preparing the pan
06:42 Baking the cake
07:03 Cooling the cake
07:22 THE CAKE INSERT
07:44 Cutting the cake
08:43 How many layers should an entremet have?
09:02 Piping the ganache
09:07 How to hold a piping bag
10:12 Freezing the insert
10:16 PREPARING THE RINGS
11:26 How many cakes does this recipe make?
11:37 THE MOUSSE
12:04 Ganache
12:32 Whipped cream
12:49 Páte à bombe
13:34 Combining the mousse
14:52 ASSEMBLING THE ENTREMET
15:04 Filling with mousse
15:23 Adding the insert
16:03 Freezing the entremet
16:05 MAKING THE GLAZE
16:14 Hydrating the gelatin
17:01 The glaze recipe
19:15 Burr mixing the glaze
20:21 Temperature for glazing
20:46 UNMOLDING THE ENTREMET
21:26 Tips for avoiding bubbles
22:22 GLAZING AND DECORATING
22:26 Burr mixing again
22:56 Glazing the cake
23:29 Coloring gold sprinkles
23:48 Rolling in sprinkles
24:16 Removing the toothpick
24:28 Adding gold leaf
24:47 Adding a gold ring
25:33 Serving the cake
25:45 Tasting the cake
26:12 Bloopers!
Was soo happy both my favorites together
I really appreciate you soo much.. Motivated
I 💗 Christophe!!!! Seriously an amazing chef. The two of you together make magic.
Winning duo!!! i can watch you both all day long!!! thank you for your amazing recipes
You are so sweet!! Thanks so much
I absolutely love Christophe!
Liz your adorable and the chef is outstanding and such a gentleman. Loved watching and learning from you both.❤️
Thank you so much!!
I love him so much he so talented pastry chef 😍😍😍❤️❤️
Yayyy!! Finally an entremet recipe from Sugar Geek! Thank you so much, there's sl much to learn from this video, you guys make an amazing duo!
Thank you and I’m glad you like it.
We are planing of having more entremets in the future.
Liz, both of you make it so interesting and easy to understand the recipe. Thank you so much. Can't wait to try this entremet. 🤞🙏
Thank you! Let us know how it turns out 😄
I love christophe!
You and Chef Kristoff make the perfect tutorial I really enjoyed this and actually learn something thank you
Thank you .
Wow Super Yummy Mouthwatring Dessert Delicious Thanks for Sharing 👌 Friend 😊 Greetings
i made this beautiful cake for my dad's birthday and he absolutely loved it i just wanted to let you know that this recipe is amazing
Thank you for the feedback, glad your dad loved it Ariona.
Man that dessert looks delicious. Liz has the best job ever.🥰🤤😁
I am so much less nervous about trying entremet! This looks incredible!
Maybe more coming up soon 😉
That was nothing less than exquisite!
Wonderful, thanks alot chef.
These look absolutely gorgeous, I love the step by step instructions from Christophe, and I really hope you do more and more videos, these are perfect for beginners, for people to understand the techniques, thank you so much x
Favourite duo is back again with another one!
😁😁
as a pastry chef i can say i love this channel
They look so Elegant and appetizing!!
Amazing recipe, thank you for sharing.
Thank you Liz and chef Christopher for thus amazing recipe. I will definitely try this. Also please please show fruit mousse entremet and glaze. Its my request for you both.
Beautiful finish, can't wait until I try this.
Hello Chefs! Thank you so much for sharing this recipe! I made it for my family and they loved it. 😍😍 Please Chef Christophe keep sharing more recipes for us. I’d love to learn how to make white chocolate mousses and fruit mousses 🙏 Thank you 😊
We will share plainly recipes in the futur and I’m glad your family live the entremet.
Thanks so much for watching! Get the full recipe on our blog sugargeekshow.com/recipe/chocolate-entremet-cake/
Gracias y millones de Bendiciones, por compartir sus conocimientos..... excelente elaboración...💯👏🇻🇪👍
Wow absolutely gorgeous. The amount of steps though. Whew! What work of love.
I wish I could like this video twice. It’s AMAZING.
I was looking last night at how to make entremets and this pops up! How convenient!
Yay!!
Fab. My favourite type of desserts.
Loved this video and of course the entremet...so cool watching this ..I hope I'm able to make it
Love it all Liz.. made the bonbons “ perfection “
Yes! More for Christophe!
I am sold, this is amazing. I will try this for sure. And yes i want to see more videos ☺️
I made the soufflés - twice - and ate most of them myself. Thanks for that. They were delicious
Yay!!! I’m so glad you liked it
Excellent chef
Absolutely more videos. I loved it
Thanks for the videos. I used this video for the glaze recipe and the mango entremet video for technique. Perfection!
Great teem love you guys keep it coming
Thank you.
Love these videos. Chef is so sweet!!!
started my day with this delightful video
This video was wholesome and hilarious 😆 you’re nutty and quirky and so professional at the same time! And the cakes look divine 🥰
Thanks so much!!
this looks so yummy i love how the simplest ingredients and time can make such delicious desserts
very detailed, much appreciated, chef🥰
of course!!!!
LOVE THIS!!!
I am going to make this ASAP! Thanks as always for the great ideas.
Can you tell me if you are using gold, silver, or (?) gelatin sheets? Thanks
@@deborahrobertsburt8815 gold sheets! Hope you like the recipe 😊
this cake looks incredible and so fresh
it kind of depresses me a little bit that a video like this somehow gets dislikes like, its relaxing, informative, and addicting to watch all at the same time why would anyone dislike this
Thanks for all the wonderful tips. I love your show.
I learned so much in just less then 30 mins 🤯 Thank you guys ❤
Quick question, how do you store these? If I would like to give it as a gift how can these survive travelling on heat?
Yes, same question. How long can I keep it outside the refrigerator/ freezer?
This is a fresh pastry and need to be kept in the fridge . No more then 3 days for best consumption.
Can be in freezer for couple month well stored .
@@christopherull1852 thank youu
loved this thank you
J’adore votre duo :) Merci 🙏 J’apprends beaucoup ! Petit message en français pour Christophe :)
🙏
I love when you two work together ❤ the dessert looks delicious and you.even throw in some science 😆. Thank you for sharing and keep on caking 💜
Thank you for your kind message . I love working with Liz and sharing the passion of Pastry.
Amazing thanks!
Chef Christoff, I love your desserts send your accent!!
Hey thank you so much for the amazing recipe.
Of course! Thanks for watching 😊
Thanks for teaching so yummy i love it ❤️❤️😊 from Pakistan 🇵🇰
i love love this recipe its soooo good i definitely recommend making it
Freaking Gorgeous indeed! Looking forward to seeing more of your videos.
This looks so good!
Nice. Lovely glaze.
Wao, qué espectacular, una obra de arte.😘😘😘
Love these videos!!💖💖
Love to see more!
This was awesome. Christophe est magnifique!
We want more!!!
oh my goshhh its looks so good, i wish i had the ingredients
I tried this recipe and I love it
Awesome video!!!
Thanks so much!!
This was STUNNING! I'm sure it was as delicious as it was beautiful! Liz, why you acting shocked at mayo in chocolate cake? I've been using your "death by chocolate" recipe forever & it has mayo!😜. And...IT IS DELICIOUS! It's my "go to". Thanks so much for sharing another recipe & broadening our baking skills🥰
Hahah yeah I shouldn’t pretend like I was surprised. Gotta love mayo in chocolate cake! I guess my acting skills aren’t top notch yet 😂😅😂
@@SugarGeekShow 😂❤
❤ Amazing Thanks for all the details
More more more with Christophe!!!!! He is too fun! 🤎🙌🏽👍🏽
More coming soon! Keep an eye out 😉
I love chef Christop❤
Love all these videos
Thank you!!
Its looks so good ❤❤❤
Great job you both are Amazing. Love you both.
Love this class!!!
Yum!!! Looks delicious!!!!
Me encanto tu receta
I learned so much...this is awesome
That’s why we are here for . Thank you !!!
@@christopherull1852 😮😃
could you please explain time line for making and serving a frozen mousse entremet? for example if you have to serve a a frozen entremet on monday ...
Do you freeze it a couple of days before?
when do you apply the mirror glaze? do you apply glaze when it is frozen or do you thaw in the frigo a bit before applying glaze? and how long if so?
what is the process and timeline of thawing the glazed cake,,....
thanks in advance😀
This was so informative on so many levels. Thank you for sharing. I noticed no salt was added and I like how the salt further enhances chocolate. Could some be added without changing the effects of the recipe? Is there a chart of some sort to know what colors intensifies others when making ganache? And could the same measurements be used for white chocolate entremets??
Hi Liz, you are amazing love your ideas and videos! I have question can I make just as one birthday cake in the same way like you did each separately? Thanks in advance.
Excelente! 😋😋😋
I loved it ❤️ ❤️❤️❤️
Little pieces of yummy! what is the shelf life for these in refrigerator?
I will keep them for 3 days
So delicious
Hi chef it's amazing. How to get the quantity. Waiting to see another new video with the quantitys.
Thank you!! Even with the babbles, we will eat!! Looking amazing!!!
Lovely recipe by the way. But could you kindly break down the gelatin measurement in simpler terms? Gelatin sheets aren’t readily available in Nigeria🇳🇬 . A quick maths would do the trick. Thank you 🙂
For powdered gelatin, bloom 16g of gelatin powder with 80g of water 😊
The gelatin sheets soak up 6 times their amount in water. 16g x 6= 96 grams.
16g powdered gelatin + 80g water =96g
@@SugarGeekShow thank you. I got the explanation now.🙂
I make and sell entremet. Love it
Some more of entremet in different flavours by chef plzzzzzzz
Brilliant
Though this recipe seems a bit too difficult and too much work for me, I'm thinking about skipping the glaze and making it as one whole cake for my dad's birthday. Hope it'll work~