This recipe is inspired by Cedric Grolet, one of the best pastry chefs in the world, that revolutionized classic pastry. He’s simply a genius. Cya soon, I bake you! 🙌
Hello! As mentioned, the recipe is not mine, is Cedrid Grolet's recipe.. So I can only guess the purpose of the coating. When you glaze a dessert that was frozen, when you leave it in the fridge to defrost, because of the condensation it might form some air gaps/bubbles between the ganache and glaze layer. So, I'm thinking that coating the dessert with chocolate and cocoa butter before glazing it with mirror glaze, kind of impermeabilizes the entire dessert and prevents that condensation. Another reason is the perfect round shape. That coating helps hiding the eventual imperfections in case the shape of the dessert is not perfectly smooth. Hope it makes sense! 🙌
@StefanaMercori Hi, I have been studying this recipe. I am just confused on the last part. When it’s all done, if I leave it in the fridge how long do I leave for it to defrost in the fridge before serving? And I assume there is no harm once done freezing them and defrosting when needed? Sorry for all the questions, just excited to try and make this.
I love when she say Enjoy 🤩 we really enjoy just keep going 💪🏻 u are amazing .. i have 2 questions 1- can we choose between gelatin or pectin and agar agar ? And it will be same grams ? 2- like those desserts how many days can stay on frigid? I will try it I think it worth to put it on my cafe Please make videos for glaze i make alot bubbles when i did it Also it’s enough if we use only valrhona absolu cristal glaze .. Thanks alot :) And sorry im bad in English 😅
Hello! Thank you so much! 1. One of the differences between gelatin and agar agar regards the final texture. So, while the gelatin makes it more like a jelly, the agar leaves it more like a jam, more fluid. 2. About 3-4 days in the fridge and about a week in the freezer. But the glaze won't be as shiny passed 2-3 days. 3. When it comes to the glaze, you can avoid air bubbles by using a hand blender and positioning it at a 30 degrees angle inside the jug. To remove the air bubbles, sieve it before using it or keep it an hour with plastic wrap in contact at room temp. Cheers!
Hi. I made those and everything went well until it was time to remove the stick. The stick was stick even if they were not deep then my shells cracked trying to remove them. Any advice?
Leave the desserts 5 minutes at room temperature, this way the inside of the dessert will soften a bit and it will be easier to remove them. Also, take them out by slowly rotating them (like a screwer) and not pulling. Cheers! 🤗
@@giangiuan are you sure? I am from Slovenia and have a,lways used whipping cream... they are really similar and not that different. You can use it just fine
This recipe is inspired by Cedric Grolet, one of the best pastry chefs in the world, that revolutionized classic pastry. He’s simply a genius. Cya soon, I bake you! 🙌
Hello! As mentioned, the recipe is not mine, is Cedrid Grolet's recipe.. So I can only guess the purpose of the coating. When you glaze a dessert that was frozen, when you leave it in the fridge to defrost, because of the condensation it might form some air gaps/bubbles between the ganache and glaze layer. So, I'm thinking that coating the dessert with chocolate and cocoa butter before glazing it with mirror glaze, kind of impermeabilizes the entire dessert and prevents that condensation. Another reason is the perfect round shape. That coating helps hiding the eventual imperfections in case the shape of the dessert is not perfectly smooth. Hope it makes sense! 🙌
Kinda hard to mimic a Golden Delicious apple with coating spray. I'm not sure it works. 😊
ÎȚI MULȚUMESC NESPUS DE MULT PENTRU LECȚIE DE PREȚ 🙏🏻ARATĂ SUPERB !!!🇷🇴
Very fun to watch
Top top top recette
@StefanaMercori
Hi, I have been studying this recipe.
I am just confused on the last part.
When it’s all done, if I leave it in the fridge how long do I leave for it to defrost in the fridge before serving?
And I assume there is no harm once done freezing them and defrosting when needed?
Sorry for all the questions, just excited to try and make this.
Absolutely perfect ✨✨
To be honest, it's look even better than the original.
Thank you very much Chef Stefana.
You're the Best 👑
Thank you ♥️🙏
Thank youuu 🎖️🙏
Wonderful👍👍👍👍
Incredible
Thank you 😊 🌺
1 Frage!!!appel aus der Form holst. Mit was??? Streicht du es ein??? Vido ???einstreichen was ist das ???? Bei 7:30 zeit einstreichen??????
What’s the recipe for the neutral glaze you added to the mirror glaze?
Hello! I bought it.
Hola, a qué hace referencia con el glaze neutral?
Hello .. What is size of the 3D apple silicon?
I can’t find neutral grade here , which I can use for replace mirror grade . Best wishes
What is the tool that’s used At 7:37?
It’s a vegetable peeler
Can I have the link to silicone sphere?
🙏🏼👍❤️🌹💋
Where i can buy this moldes??? Thanks🇵🇹🇵🇹🇵🇹
Try Amazon 😊
On peut congeler et les sortir pour Noël?
Oui 😁
If i dont hve glucose, with what can i subtitute or can i omit it??
Corn syrup 😁
Thnks
What are your tips on making the apple puree?
I just blend it. For a more intense flavour you can bake it with some cinnamon ans then blend it after. 🙌
I love when she say Enjoy 🤩 we really enjoy just keep going 💪🏻 u are amazing .. i have 2 questions
1- can we choose between gelatin or pectin and agar agar ? And it will be same grams ?
2- like those desserts how many days can stay on frigid?
I will try it I think it worth to put it on my cafe
Please make videos for glaze i make alot bubbles when i did it
Also it’s enough if we use only valrhona absolu cristal glaze ..
Thanks alot :)
And sorry im bad in English 😅
Hello! Thank you so much!
1. One of the differences between gelatin and agar agar regards the final texture. So, while the gelatin makes it more like a jelly, the agar leaves it more like a jam, more fluid.
2. About 3-4 days in the fridge and about a week in the freezer. But the glaze won't be as shiny passed 2-3 days.
3. When it comes to the glaze, you can avoid air bubbles by using a hand blender and positioning it at a 30 degrees angle inside the jug. To remove the air bubbles, sieve it before using it or keep it an hour with plastic wrap in contact at room temp.
Cheers!
Hi. I made those and everything went well until it was time to remove the stick. The stick was stick even if they were not deep then my shells cracked trying to remove them. Any advice?
Leave the desserts 5 minutes at room temperature, this way the inside of the dessert will soften a bit and it will be easier to remove them. Also, take them out by slowly rotating them (like a screwer) and not pulling. Cheers! 🤗
@@StefanaMercori thank u
Anytime 😊
Can I replace pectin with gelatin or xanthan gum?
Cornstarch is better in this case. Or agar agar 😁
Ciao, cone posso sostituire l'heavy cream? In Italia non si trova
You dont have whipping cream or heavy cream? I kind that hard to believe
@@deenandchai5351 I'm in Italy and we have just the whipping cream that is very far from the heavy cream
@@giangiuan are you sure? I am from Slovenia and have a,lways used whipping cream... they are really similar and not that different. You can use it just fine
does the tumeric taste come through?
Hello! No, the amount is too low. 😁
Bei 7:27zeit????
Did you use airbrush at anytime?
No, just the mirror glaze. 😊
Is condensed milk sweetened or not?
Sweetened 😁