I've made this cake twice so far and it turned out very well. The video has just the right amount of information to follow along successfully without being overwhelmed by needless details.
Bah il/elle omit de préciser la température du sucre qu'il doit atteindre pour avoir ce caramel... ça doit être un grand cassé ou caramel entre 145°-150° .Cette vidéo n'est pas pour les débutants ça je vous le dit.
Really nice cake tried it out hard work though but still worth it, and I also like how he or she is really neat and carefull, thanks for the recipe M. Patisser!!!
I absolutely love all of your videos and recipes! I’m a sous chef at a restaurant in Ohio and this particular cake inspired me to put a similar dish on our menu, however this mousse was flavored with Nutella and the praline was just a garnish. Thanks so much!
@@Kokeshiflower Absolutely, it was definitely a hit. I literally just subbed the same amount of Nutella for praline paste and that was it, maybe even a little bit more. You may want to cut back on the sugar to account for the sugar in the Nutella but I didn’t find it too sweet at all.
Another question as you are a sous chef.. do you know if pectin would work instead of gelatin? I cannot eat gelatine as it contains animal products@@RileyNA
@@Kokeshiflower I don’t have any direct experience with pectin in place of gelatin but theoretically it should work. I would look up how much to use per gram of gelatin and give it a shot. Some stores also carry Agar Agar which should work too. Do let me know if you try it!
Bonjour, vos vidéos sont si relaxante, c'est comme de la méditation pour moi, pas de musique , pas de discours inutile, pas de bruit de fond, juste celui des ingrédients, surtout ne changé rien ❤❤❤❤
I made it as a cake for my birthday, it was amazing, I wish I can send you some photos . Thank you for sharing, this is the third recipe I tried from you and the result is perfect each time.
Thank you very much for your efforts. Thank you very much for the recipe. I have just made your recipe. Too bad there is no possibility on yutube to send you the photos of the cake it is just magnificent.I have just made it yesterday .it's really very delicious I made it successfully .bravo chef 👍. Your fan from morocco
Great recipe. Going to make it. hav e transcribed your instructions. Shared for others. Hazelnut praline paste Hazelnut 200g 160℃(320℉) for 8 minutes - bake for 8 minutei n oven Sugar 210g Water 60g Cook sugar and water on low heat till turns amber, remove from heat, add hazelnuts and mix , turn on to non stick sheet, flatten to single layer of nuts, leave to cool Blitz in food processor till turns to smooth paste. Decant to airtight container Hazelnut cocoa cake Baking sheet of 32 cm x 27 cm ( grill shelf pan size) Pre heat oven to 180 C 6 egg yolks Sugar 30g Hazelnut praline paste 60g Cake flour 50g Cocoa powder 20g 3 egg whites Sugar 60g Method 180°C (356°F) for 12 minutes Line baking sheet with paper, leaving vertical border at sides. Mix egg yolks with sugar , add praline paste Sieve flour and cocoa powder together Whisk egg whites adding sugar in 3 goes Mix yolks mix, with eggg whites Add flour to mix, (Like in genoise spomg method) , Thoroughly amalgamate. Spread onto baking paper on sheet, carefully level top, and Tap to lose bubbles. bake for 12 minutes at 180 C. Check all cooked Leave to cool on rack. Peel from baking paper Hazelnut chocolate mousse Milk chocolate 50g Liquid cream 100g Gelatin 7.5g Hazelnut praline paste 90g Liquid cream 200g Method Heat cream and chococolate till boiling in microwave and stir till fully mixed Bloom gelatin in cold water for 15 minutes Whisk cream till porridge texture Add praline. Add gelatine to cooled choc mix Mix well. Let cool Mix with whipped cream in 3 goes Get cake tin cut sponge to size ( line with clingfilm) and put one layer of sponge on bottom, fill with mousse. Tap to lose bubbles. Top with second layer of sponge, freeze Hazelnut chocolate ganache Hazelnut praline paste 80g Dark chocolate 80g Liquid cream 80g Melt chocolate and cream in microwave till boiled, add praline. Mix well Leave to cool until porridge ( not set, still pourable) Pour over frozen mouse (top layer) Decoration De mould with heat gun Mark out portion sizes on tray. Heat knife in boiling water and cut slices, with clean edges, regular size. Gold leaf Chocolate leaf Add a small piece of gold leaf to one portion slice. Add chocolate leaf to portion for decoration
Jesus is the only way the truth and the life. He died on the cross and rose on the third day so that you may be forgiven of your sins. Turn from all sin and follow Him. You will be set free and have everlasting life in Heaven. Repent while you still can!
Buenas tardes amigos se me hace agua la boca que delicia Dios le guarde y acompañe siempre 🙏🎹🐦las mil y una delicia saludos de Barranquilla hermosa labor🍩🍒
Mmmmh ! Da kriegt man ja schon beim zuschauen Appetit. Sieht sehr lecker aus. Du hast das wieder so schön gemacht. Ich mag deine Videos sehr. Es entspannt mich wenn ich dir zuschaue. Die Geräusche haben mir diesmal besonders gut gefallen. Danke für deine tollen Videos.
Merci! Vous pouvez utiliser la moitié des amandes et la moitié des noisettes. Cependant, il n'est pas recommandé de le remplacer complètement par des amandes.
Aboslutely beautiful looking cake! I can’t wait to make it. The ONLY question I have is….HOW MUCH COLD WATER DID YOU USE TO BLOOM THE 7.5 GRAMS OF GELATIN IN??? Please, that’s the only measurement that I can’t seem to figure out no matter how much I google, “standard firmness ratios of gelatin to water.”
Fabulous cake!i like praline in certain creams-hazelnut or nuts-You are very skilled and i like the finesse with which you work,thank you for sharing these wonderful recipes with us.
Holaa...si uso gelatina en polvo seria misma cantidad y en cuanto de agua la hidrato por favor?...en Argentina no hay gelatina en láminas, solo hay en polvo.
J'aurai une question, faut il obligatoirement retirer la peau des noisettes ? Car évidemment j'ai des noisettes avec la peau ...... je peux les torréfier puis les frotter dans un torchon mais l'intégralité de la peau ne part pas, est-ce un soucis pour préparer le praliné ? Merci Chef
Je n'ai pas essayé de le faire entièrement avec des amandes. Parce que les amandes contiennent moins d'huile que les noisettes, je ne sais pas ce qui va se passer. Mais il est possible d'utiliser la moitié des amandes au lieu des noisettes.
Just made the sponge cake. It came out perfectly. Only one thing it shrinks after 10 minutes. I sprayed my pan instead of using parchment paper. May I know why?
You can use both types of nuts, and the amount of ingredients can be the same. But please pay attention to the baking time, I think the time needed for pistachios can be shorter.
Love this recipe but just can't get the praline right. Second time making it. First batch burnt😔 was almost perfect no crystalisation. Second batch showed no signs of crystalisation until I added the hazelnuts. It took ages and still didn't turn amber in colour. Didn't want another burnt batch. My paste isn't runny. Please help.
Your chocolate mousse cake with hazelnut praline looks incredibly gorgeous, this is a fantastic recipe and looks extremely delicious. I'll definatly try it as soon as possible. Thanks for sharing. CONGRATULATIONS M DEAR. Have a happy month.
@@M.Patisserie hay perdón, la harina con bajo contenido de gluten seria harina común 000 (tres ceros) . Te molesto porque quiero hacerlo. Mil disculpas y gracias por tus respuestas 👄👄
@@M.Patisserie hay perdón, la harina con bajo contenido de gluten seria harina común 000 (tres ceros) . Te molesto porque quiero hacerlo. Mil disculpas y gracias por tus respuestas 👄👄
That looks awsome and guess wat coming 24th my baby boy's first bday i ill try this for sure . Could you please tell me alternative for egg on the cake
merci pour la recette ;) quand je fais du praliné maison il reste toujours un peu croustillant pourtant j'ai un mixer assez puissant. votre praliné est il complement "fluide" meme texture que du nutella ? pouvez vous me preciser le modele de votre robot ? merci.
Gelatine powder is the same weight as the gelatine flakes in my recipe. 5 times is the cold water used to soak the gelatine powder.The weight of cold water is 5 times that of gelatin powder.
I've made this cake twice so far and it turned out very well. The video has just the right amount of information to follow along successfully without being overwhelmed by needless details.
Thank you!
ممتاز جدا لقد استفدت كثيرا
It was delicious ?
Bah il/elle omit de préciser la température du sucre qu'il doit atteindre pour avoir ce caramel... ça doit être un grand cassé ou caramel entre 145°-150° .Cette vidéo n'est pas pour les débutants ça je vous le dit.
Really nice cake tried it out hard work though but still worth it, and I also like how he or she is really neat and carefull, thanks for the recipe M. Patisser!!!
I absolutely love all of your videos and recipes! I’m a sous chef at a restaurant in Ohio and this particular cake inspired me to put a similar dish on our menu, however this mousse was flavored with Nutella and the praline was just a garnish. Thanks so much!
Sounds great! How much Nutella do you use in the recipe as a sub may I ask? thank you
@@Kokeshiflower Absolutely, it was definitely a hit. I literally just subbed the same amount of Nutella for praline paste and that was it, maybe even a little bit more. You may want to cut back on the sugar to account for the sugar in the Nutella but I didn’t find it too sweet at all.
Thank you sounds absolutely divine! I will try this as I think it sounds wonderful@@RileyNA
Another question as you are a sous chef.. do you know if pectin would work instead of gelatin? I cannot eat gelatine as it contains animal products@@RileyNA
@@Kokeshiflower I don’t have any direct experience with pectin in place of gelatin but theoretically it should work. I would look up how much to use per gram of gelatin and give it a shot. Some stores also carry Agar Agar which should work too. Do let me know if you try it!
Как приятно смотреть без всякой лишней болтовни огромное спасибоо Вам
Thanks！
Svp est-ce que c'est bon avec praliné amandes j'aime pas les noisettes ET merci toujours top👌👌👌👍👍
Bravo un travail d’art
C’est très raffiné
Merci😁
Bonjour, vos vidéos sont si relaxante, c'est comme de la méditation pour moi, pas de musique , pas de discours inutile, pas de bruit de fond, juste celui des ingrédients, surtout ne changé rien ❤❤❤❤
Thank you！
Delicious cake and beautiful...😋
Thanks！
Даже дякую за Ваші надзвичайно чудові рецепти!
So impressive!!! Just watching you make the praline is already a lot of effort and from start to finish, everything looks so beautifully made!!! 😊
Thank you!
Experiment on hazelnut, fantastic idea😊🙏.
The cake is absolutely delicious 😍❤️🥰😋.
I made it as a cake for my birthday, it was amazing, I wish I can send you some photos . Thank you for sharing, this is the third recipe I tried from you and the result is perfect each time.
Bravo！
You can post the photo on your RUclips and give me the URL.
Thank you very much for your efforts. Thank you very much for the recipe. I have just made your recipe. Too bad there is no possibility on yutube to send you the photos of the cake it is just magnificent.I have just made it yesterday .it's really very delicious I made it successfully .bravo chef 👍. Your fan from morocco
Thanks！
Thank you very much for awesome recipe and sharing!!!
My pleasure！
قال رسول الله ﷺ : أكثروا من الصلاة عليّ ليلة الجمعة ويوم الجمعة فإن صلاتكم معروضة عليّ.اللهم صل وسلم وبارك على حبيبنا محمدﷺ.
عليه أفضل الصلاة والسلام ♥️
اللهم صلي وسلم على رسول الله صلى الله عليه و سلم
اختي ممكن تعطيني طريقة التحضير بلعربية
@@zawjihayati438 7
Un grand bravo à vous Madame
Congratulations! A BIG GOLDEN STAR ⭐️!
Thanks！
Great recipe. Going to make it. hav e transcribed your instructions. Shared for others.
Hazelnut praline paste
Hazelnut 200g
160℃(320℉) for 8 minutes - bake for 8 minutei n oven
Sugar 210g
Water 60g
Cook sugar and water on low heat till turns amber, remove from heat, add hazelnuts and mix , turn on to non stick sheet, flatten to single layer of nuts, leave to cool
Blitz in food processor till turns to smooth paste. Decant to airtight container
Hazelnut cocoa cake
Baking sheet of 32 cm x 27 cm ( grill shelf pan size)
Pre heat oven to 180 C
6 egg yolks
Sugar 30g
Hazelnut praline paste 60g
Cake flour 50g
Cocoa powder 20g
3 egg whites
Sugar 60g
Method
180°C (356°F) for 12 minutes
Line baking sheet with paper, leaving vertical border at sides.
Mix egg yolks with sugar , add praline paste
Sieve flour and cocoa powder together
Whisk egg whites adding sugar in 3 goes
Mix yolks mix, with eggg whites
Add flour to mix, (Like in genoise spomg method) , Thoroughly amalgamate.
Spread onto baking paper on sheet, carefully level top, and Tap to lose bubbles.
bake for 12 minutes at 180 C. Check all cooked
Leave to cool on rack. Peel from baking paper
Hazelnut chocolate mousse
Milk chocolate 50g
Liquid cream 100g
Gelatin 7.5g
Hazelnut praline paste 90g
Liquid cream 200g
Method
Heat cream and chococolate till boiling in microwave and stir till fully mixed
Bloom gelatin in cold water for 15 minutes
Whisk cream till porridge texture
Add praline. Add gelatine to cooled choc mix
Mix well. Let cool
Mix with whipped cream in 3 goes
Get cake tin cut sponge to size ( line with clingfilm) and put one layer of sponge on bottom, fill with mousse.
Tap to lose bubbles.
Top with second layer of sponge, freeze
Hazelnut chocolate ganache
Hazelnut praline paste 80g
Dark chocolate 80g
Liquid cream 80g
Melt chocolate and cream in microwave till boiled, add praline. Mix well
Leave to cool until porridge ( not set, still pourable)
Pour over frozen mouse (top layer)
Decoration
De mould with heat gun
Mark out portion sizes on tray. Heat knife in boiling water and cut slices, with clean edges, regular size.
Gold leaf
Chocolate leaf
Add a small piece of gold leaf to one portion slice. Add chocolate leaf to portion for decoration
❤
كيف اخد الوصفه
Por gentileza vc poderia me informar se esse creme líquido seria o creme de leite ou o chantilly?😊
Realmente un exquisito bocado
Hoy mismo voy a comprar los ingredientes ...
GRACIAS POR COMPARTIR...
Avant de terminer la vidéo je te donne un like et je m'abonne à ta chaîne parceque dès le début on voit ton savoir-faire
Merci beaucoup！
Moi pareil
名副其实的 “热量炸弹”，太诱人了！我在家是不太可能模仿了，哈哈！
This cake looks so beautiful. I'm so sure it is delicious, too! You're so talented!
Yes, indeed
Thanks!
Thanks...^.~
Looks beautiful n delicious plz upload eggless cake
Please search eggless in my channel
The chocolate mousse cake is wonderful and delicate,like,share
Thanks！
Hgi
Jesus is the only way the truth and the life. He died on the cross and rose on the third day so that you may be forgiven of your sins. Turn from all sin and follow Him. You will be set free and have everlasting life in Heaven. Repent while you still can!
Everything is good👍😍👍😍
Thanks！
It's the most delicious cake that I have seem! Congratulations and thanks for sharing with us! Excellent work! 👍😊⭐❤️🙌💞😘💚😍❤️👏👏👏👏⭐🙌
Thanks！
Wow hazelnut praline so yummy im hungry see this content 😍😍
Thanks!
Wow! You made hazelnut praline!!
Awesome, I can't wait to try your recipes :D
Thank you!
Buonasera, complimenti per la bravura e rara professionalità! Non smettere di regalarci le tue preziose ricette! Saluti
Thanks！
@@M.Patisserie 👍
Sono d'accordo con te 👍lei sue ricette sono meravigliose 👍👍😊
Magnifique👏👏👏👏👏👏👏👏👏👏👏🌟🌟🌟🌟🌟Thank you
Merci！
Je n'arreterai jamais de le dire:vous etes vraiment un vrai chef.bravo monsieur..
Merci!
Buenas tardes amigos se me hace agua la boca que delicia Dios le guarde y acompañe siempre 🙏🎹🐦las mil y una delicia saludos de Barranquilla hermosa labor🍩🍒
Thanks！
Очень красиво и вкусно. Одно удовольствие наблюдать за процессом приготовления - завораживает.😋 Спасибо за рецепты.
Thanks, it's my pleasure!
Mmmmh !
Da kriegt man ja schon beim zuschauen Appetit.
Sieht sehr lecker aus.
Du hast das wieder so schön gemacht. Ich mag deine Videos sehr. Es entspannt mich wenn ich dir zuschaue. Die Geräusche haben mir diesmal besonders gut gefallen.
Danke für deine tollen Videos.
Thanks!
Lecker! Super gemacht, Danke.
C'est du pro, super boulot.
Merci！
Maravilha !!! Tentarei fazer no Natal. O creme branco que bate e mistura é chantilly ???
Yes
Vraiment ms pâtisserie 🥧 👍👍stp est ce que je px utiliser les amandes merci
Merci!
Vous pouvez utiliser la moitié des amandes et la moitié des noisettes. Cependant, il n'est pas recommandé de le remplacer complètement par des amandes.
Magnifique et super bien expliqué merci
Avec plaisir.
Very nice cake and extremely tasty
Thanks !
Aboslutely beautiful looking cake! I can’t wait to make it. The ONLY question I have is….HOW MUCH COLD WATER DID YOU USE TO BLOOM THE 7.5 GRAMS OF GELATIN IN??? Please, that’s the only measurement that I can’t seem to figure out no matter how much I google, “standard firmness ratios of gelatin to water.”
Looks beautiful and delicious
Thank you for shearing!!!
Thanks, it's my pleasure!
My favourite hazel nut. Thanks for sharing
My pleasure！
Кушай кушай не стесняйся
Сколько хочешь ты бери
Ярким вкусом наслождайся и добавки попроси
It looks so delicious! But can I please substitute gelatine with agar agar?
If yes then in what ratio and how to incorporate?
Beautiful! And good video. It helps me not to be so scared of making the praline. thank you.
My pleasure！
Fabulous cake!i like praline in certain creams-hazelnut or nuts-You are very skilled and i like the finesse with which you work,thank you for sharing these wonderful recipes with us.
My pleasure!
Un. Verdadero. Poema. Bendiciones.
Thanks！
Holaa...si uso gelatina en polvo seria misma cantidad y en cuanto de agua la hidrato por favor?...en Argentina no hay gelatina en láminas, solo hay en polvo.
J'aurai une question, faut il obligatoirement retirer la peau des noisettes ? Car évidemment j'ai des noisettes avec la peau ...... je peux les torréfier puis les frotter dans un torchon mais l'intégralité de la peau ne part pas, est-ce un soucis pour préparer le praliné ? Merci Chef
Ce n'est pas important d'avoir de la peau.
@@M.Patisserie Merci beaucoup pour cette précision. Belle soirée
Bravo chef ask on peut changer la noisette avec des amandes ???et merci beaucoup.
Je n'ai pas essayé de le faire entièrement avec des amandes. Parce que les amandes contiennent moins d'huile que les noisettes, je ne sais pas ce qui va se passer. Mais il est possible d'utiliser la moitié des amandes au lieu des noisettes.
@@M.Patisserie merci beaucoup pour la réponse c vraiment gentil de votre part. Et bon continuation. 👍💐👍
Merci.😊
You make it look easy, you are so talented .
Thanks！
Perfeito
رائع جداً انت مبدع ودوم بتقدم ونجاح
Thank you！
واااو ابدعت اهنيك على احترافيتك 👌
Thanks！
Se ve deliciosa como todo lo que hace, Dios siga dándole creatividad y le bendiga sus 🙌🏻 gracias por compartir sus técnicas y recetas 👍🏻🤗
Gracias, es un placer!
Pero yo soy un hombre.
Very nice recipe the only pblm is 7.5 gelatin sheet can I know how many gr in powder 🧐thanks 🙏😊
Harika görünüyor ellerine sağlık.
Hola soy de Venezuela excelente..Se puede reemplazar la gelatina en láminas por gelatina sin sabor por la misma cantidad gramos
C'est appétissant, travail des grands chefs. Bravo
Merci！
Hi Chef. Can i change the hazelnut to walnut? 🤔Thank you.
Just made the sponge cake. It came out perfectly. Only one thing it shrinks after 10 minutes. I sprayed my pan instead of using parchment paper. May I know why?
Next time you can try baking paper
Hello! Can I put the Hazelnut chocolate mousse
in the fridge and then decorate a cake with it? I want to use it for a pavlova 🥰
Thank you chef for sharing your wonderful cake and recipe. God bless you..
Thanks, it's my pleasure!
Yyyyyy66
شغل جميل وذوق عالى ما شا الله
Thanks！
Very, very good.
It looks fine and tastes great.
Thanks！
Very nice 👌👌 ماشاء الله
Thanks!
Five Star Dessert! For Five Star Pastry Chef!⭐⭐⭐⭐⭐
Thanks!
I like your cake looks yummy 🥰
Thanks！
@@M.Patisserie u welcome🌷
ما شاء الله ، قناة روعة 👏👏👏💐 شكرا
Thanks, it's my pleasure!
Hi. Can I make the same recipe with other nuts like cashew or pistachios? If so, should I use the same amount?
You can use both types of nuts, and the amount of ingredients can be the same. But please pay attention to the baking time, I think the time needed for pistachios can be shorter.
@@M.Patisserie thank you for the details. Love your work.💕
So much hard work, but it must be worth it! Thank you for sharing!
My pleasure！
Merci 🙏pour la recette je vais la faire.
Avec plaisir.
Superbe recette !
Merci！
il à l'air délicieux beaucoup de succès inchallah
Merci！
On vous remercie pour ce partage🥰
Avec plaisir.
Watching your videos is a real pleasure 😍🤤😋
Thank you ❤🇩🇿❤
Thanks！
Looks so delicious
Nice recipe
Thanks！
Une belle recette chef je vous admire beaucoup un travail d'un vrai chef joiyeux Noël ilhem de l'Algérie
Merci , je vous souhaite bonne annee 2021.
parabéns parece delicioso uma bela sobremesa
Thanks！
hello,can I substitute the hazelnuts with almonds?
If you use almonds, you need to add 30 to 50 grams of vegetable oil.
@@M.Patisserie tysm!I appreciate your answer ❤️ the cake looks mouth watering
Thanks！
Love this recipe but just can't get the praline right. Second time making it. First batch burnt😔 was almost perfect no crystalisation. Second batch showed no signs of crystalisation until I added the hazelnuts. It took ages and still didn't turn amber in colour. Didn't want another burnt batch. My paste isn't runny. Please help.
Your chocolate mousse cake with hazelnut praline looks incredibly gorgeous, this is a fantastic recipe and looks extremely delicious. I'll definatly try it as soon as possible. Thanks for sharing. CONGRATULATIONS M DEAR. Have a happy month.
Thank you, it's my pleasure!
@@M.Patisserie You're welcome dear, I thank you, too.
On laisse reposer le gâteau au réfrigérateur ?svp
يا شيفنا برلين البندق كام وقت لحد ما امتزجت بالشكل ده
Comment les noisettes au caramel se transforme en liquide ?
Super delicioso felicitaciones el pastel 😋👏👏👏🤩🤩🤩
Merci!
Félicitations pour votre gateau.je lai essaye.1 regal
You have experimented on hazelnut, would you like to make cake with peanuts, is it possible? Thank you🙏.
amazing Work 🌹Thank you very much
My pleasure！
Maybe a little syrup on the cake to make it a little more moist? 🤔
I usually don't use syrup when making mousse. But if you think the cake is a bit dry, you can use some.
La harina de repostería es la harina leudante? Soy de Argentina, muchas gracias 👍👍❤❤❤
No es. Es una harina con un contenido de gluten relativamente bajo.
@@M.Patisserie hay perdón, la harina con bajo contenido de gluten seria harina común 000 (tres ceros) . Te molesto porque quiero hacerlo. Mil disculpas y gracias por tus respuestas 👄👄
@@M.Patisserie hay perdón, la harina con bajo contenido de gluten seria harina común 000 (tres ceros) . Te molesto porque quiero hacerlo. Mil disculpas y gracias por tus respuestas 👄👄
روعه بجنن يسلمو מגניב ,נהדרת כמו תמיד
Thanks!
No se de qué país eres, pero se ve muy bonita e interesante tu escritura
Vraiment un délice .
Merci！
Nuts are costly . Can they be made with rice?
Complimenti dolce meraviglioso....posso usare teglia tonda? Che misura? Grazie 👏
Non ho provato. Ma penso che si possa usare uno stampo rotondo con un diametro di 20 cm.
Grazie🥰
Comment dans le blender on peut avoir quelques chose de liquide avec des noisettes et du caramel? Il faut qu’on m’explique 🤨
Lorsque les noisettes sont écrasées, l'huile des noisettes sortira, elles deviennent donc liquides.
Yummy yummy delicious 😋
That looks awsome and guess wat coming 24th my baby boy's first bday i ill try this for sure . Could you please tell me alternative for egg on the cake
Happy birthday to him.
But I’m sorry, I don’t know how to replace eggs.
@@M.Patisserie Thank you so much
My pleasure！
Vous avez testé ?
merci pour la recette ;)
quand je fais du praliné maison il reste toujours un peu croustillant pourtant j'ai un mixer assez puissant.
votre praliné est il complement "fluide" meme texture que du nutella ? pouvez vous me preciser le modele de votre robot ?
merci.
J'utilise le mixer de KMM060 de la marque Kenwood.
@@M.Patisserie merci. vous obtenez un praliné completement "lisse" pas croustillant du tout ?
Dearest chef. Is gelatin powder canbe substituted?
Yes
You can use the same weight of gelatin powder, soak it in cold water 5 times its weight for 10 minutes, then use it.
@@M.Patisserie 5 times? Ok thank you all your dessert look wonderful.
Thanks！
Gelatine powder is the same weight as the gelatine flakes in my recipe. 5 times is the cold water used to soak the gelatine powder.The weight of cold water is 5 times that of gelatin powder.
@@M.Patisserie ok i already understand thank for your kindness.