Thanks for sharing great tutorials. I love the knowledge Christophe is bringing to the channel too while still having your fun energy . Together you guys are so fun!! Can’t wait to try this!!
New to watching this channel. In addition to enjoying the amazing artistry of the food created, I got a kick out of Liz's humorous teasing of Christoff and his accent.
WOW😎I definitely need to try this! You guys are amazing !!!!! Making candy and baking that's my happy place. As soon as I'm done with the bonbons I will be doing these thanks for sharing
00:00 Intro 00:16 Cleaning the mixer 01:10 Making French meringue 02:08 Mixing the stiff peaks 02:56 Flavoring pavlova 03:26 Folding the meringue 03:49 Piping the meringue 04:37 Piping onto molds 05:16 Piping a large pavlova 05:39 How to hold a piping bag 07:26 Making a long cake pavlova 07:40 Baking the pavlova 07:51 Making berry compote 09:34 Cooling the compote 09:48 Making vanilla Chantilly 10:14 Dairy-free Chantilly 11:28 How to fill a piping bag 11:48 Coloring Chantilly cream 12:33 When is my pavlova done baking? 13:23 Storing pavlova so they don’t get sticky 14:01 Filling the pavlova 14:28 Piping the Chantilly 14:39 Decorating the pavlova 14:50 Fancy long flower pavlova 15:13 Tasting the pavlova
Thanks for watching!! Don't forget to follow Chef Christophe on Instagram @christopherullpro and get the full recipe on our blog>>> sugargeekshow.com/recipe/mini-pavlova-with-berry-chantilly-cream/
Is it just me or does everything sound better and more delicious when Christophe says it.🤗😊
So true!!
Can never miss this for anything.. He's amazing.. Love them together
I loved watching you two together! The look on your face when he was showing how to properly hold the piping bag was priceless! 🙏🏻❤️🙏🏻
I’ve made many pavlovas and if you use caster sugar it takes it to another level.
Thanks for sharing great tutorials. I love the knowledge Christophe is bringing to the channel too while still having your fun energy . Together you guys are so fun!! Can’t wait to try this!!
You guys are literally making all my absolute favourites!!
Yay!! I'm so glad
Sooo happy to see both of you chef's.. Most all time favorite chefs
New to watching this channel. In addition to enjoying the amazing artistry of the food created, I got a kick out of Liz's humorous teasing of Christoff and his accent.
Welcome to the sugar geek fam! Thanks so much for watching 😄
If I could listen to someone all day, it is christophe!
So satisfying!
Big thanks for both of you guys 🙏🏻🙏🏻🙏🏻❤️❤️❤️❤️❤️❤️
Thank you!
A chaque fois vous nous apprenez de nouveau truc Merci
Avec plaisir.
Omg amazing. You two are great partners. You have taught me so many great techniques
Awesome demo and presentation. It's so cute to serve these little pavolova. My favourite. Thank you both
Of course !!!!
WOW😎I definitely need to try this! You guys are amazing !!!!! Making candy and baking that's my happy place. As soon as I'm done with the bonbons I will be doing these thanks for sharing
Yay! I hope you like the recipes. Let us know how they turn out ☺️
Bazic!!! I loved how you repeated the word made me 😂 😂😂😂 my favorite baking show.
Thanks for watching!!
This is so good... He tells so the details... Nice video
Looks amazing. I will definitely try these. I have the larger sphere mold but will buy the smaller one and try. Thanks for sharing.
Love this !!!!!!
00:00 Intro
00:16 Cleaning the mixer
01:10 Making French meringue
02:08 Mixing the stiff peaks
02:56 Flavoring pavlova
03:26 Folding the meringue
03:49 Piping the meringue
04:37 Piping onto molds
05:16 Piping a large pavlova
05:39 How to hold a piping bag
07:26 Making a long cake pavlova
07:40 Baking the pavlova
07:51 Making berry compote
09:34 Cooling the compote
09:48 Making vanilla Chantilly
10:14 Dairy-free Chantilly
11:28 How to fill a piping bag
11:48 Coloring Chantilly cream
12:33 When is my pavlova done baking?
13:23 Storing pavlova so they don’t get sticky
14:01 Filling the pavlova
14:28 Piping the Chantilly
14:39 Decorating the pavlova
14:50 Fancy long flower pavlova
15:13 Tasting the pavlova
Great tutorials. Can you please share the recipe with us ?
Thanks for watching!! Don't forget to follow Chef Christophe on Instagram @christopherullpro and get the full recipe on our blog>>> sugargeekshow.com/recipe/mini-pavlova-with-berry-chantilly-cream/
Can't wait to see what you're doing
When you're cooking the meringues, are you using a convection or not
Nope just a regular oven setting
Looks great, I have to try this out!
Wao, luce exquisito. Gracias.🥰🥰
Nice
I’m used to my KitchenAid but maybe, I’ll try the Bosch.
I love both!
Thanks for sharing! I’m just curious why the powdered sugar wasn’t mix in while whipping so as to avoid the risk of deflating the meringue?
Yumyumyum
I was wondering why I hadn’t seen the metal bowl for a while. Curious why and when you choose the plastic bowl over the metal bowl?
Bravo 👌👌👏👏👏👏👏👏
If we refrigerate the finished Pavlova will the meringue still be crispy after a few days?
Might replace the egg whites with chickpea water should do the same job.
Great idea! Let us know how it turns out!
Take it from a Kiwi . This is not a pav .
We may dispute many things about this dessert but as an Aussie I definitely agree! This is a nice meringue, but definitely aint no pav.
🙌🙌🙌🙌
😍😍😍👍👍👍👍👏👏👏👏
This is not pavlova 😅
what an amazing video!! one more follower