It’s always nice seeing you sir. And what a perfectionist you are. I love the little touch of gold leaf on the blueberries that is so cool. Will you take care and bless you and your family.
Your instructional videos are easy to follow and I enjoy learning the basics since I am a beginner. I also like that you talk about different techniques and how to use certain tools in baking. Thank you and looking forward to watching more of your videos.
I made this cake for my sister's birthday!! The genoise is amazing, it holds so much syrup; I applied 2x the syrup for each layer on both sides, covered them in cling film and refrigerated them overnight. They were soft, light and perfectly moist. I made my own blueberry puree at home, and I reduced it to the point I didn't even need pectin. I strained and refrigerated it, ready for next day assembly. I did the insert cream and icing cream in separate batches. I needed a more stable whipped cream, so in addition to the mascarpone I also incorporated gelatin. There was no "leaking", and the cake held its shape for a solid 3 hours in the fridge, and 2 hours outside before we cut it up. For the insert cream, I used 250 g of cold whipped cream, 25 g of granulated sugar, 1.5 tbsp of vanilla extract + brandy, and 1/2 tsp gelatin powder bloomed in 2 tbsp water, melted and tempered it using cream and poured it into the whipped cream at soft peak stage. I reduced the gelatin to 1/4 tsp for the icing cream.
Well done!!! One of the best Genoise Blueberry 🫐 ‘boozy’ Shortcakes I have seen; and for a non-alcohol option, use lemon zest and essence; lemons and blueberries pair well together.
Hi Chef, I tried to make this cake for my husband's birthday today..it was a hit. I followed all the steps you showed from making the genoise, confit and insert/icing cream. the only thing I forgot to do was to mix the genoise in low to make the bubbles finer....next time :) thank you.
I really love these explanations. Thank you for explaining how to stiffen your whipped cream. I’ve been trying for a couple years, and don’t like the idea of gelatin. I’ll be trying this out this weekend!
What is truly amazing is that it's NOT a hard cake : it's a génoise with blueberry "jam" and whipped cream. But it's so elegant, the assembly and decoration are top notch. @hanbit : do you do entremets with dacquoise or Joconde? I'm very curious of what is the Korean standard with those biscuits. Thanks!
For the longest time I have wondered why it is called shortcake. For the confit would there be quality difference in using frozen blueberry to make the puree?
I have learned so much from you when it comes to baking, you explain things so well! I recently had the first batch of fresh blueberries of this year, so maybe I should make a small cake like this for myself to snack on! Thank you for sharing your knowledge with us!
Hey Hanbit Cho big fan! I recently looked at your tempered chocolate recipe and instructions on your website and wonder if you ever plan on making a video here? I learn so much more watching than reading and I LOVE your content so much!
Hanbit, we love you and your channel. We appreciate your attention to detail and the techniques you provide are top tier. Would you please consider doing a macaron recipe tutorial 🙏🏾. I would like to learn from you.
Hi Hanbit, thank you for another great video! I have 2 questions please: 1. What do you glaze the decoration blueberries with so they look so shiny? 2. Off-topic - what's the name of the song you use when at the end of your video? 🙃 Thank you for taking the time to review my questions, and looking forward to the English version of your book!!
i have to make this😍😍❤️!! , quick question : where i live there isn't a lot of whipped cream brands literally the highest fat i can find is 35% which makes it really hard for me to ice cakes nicely . the cream is just a bit runny even if it's the perfect consistency it doesn't hold and i can't make a nice crown. is there anything i can do in this case to be able to ice cakes professionally and nicely . im desperate
@@HanbitCho thank.you for your kind reply. Really youre the younger.version. mr uhm, is so cute and.handsome even with his age. Like mr jacky chan! Anyways, im looking for more of your. Videos and recipes. Im learning so much, that i need to write it all down for.me to.remember. its really.nice listening to you knowledge! Thumbs up for you chef! 👍👍👍👍
Do you ever use something to stabilize the whipped cream? I prefer this to buttercream icing but it doesn't hold up so well at room temperature during long events or transporting it to another location.
Hi Chef..how to stabilize the cream.. do you recommend gelatine or milk powder or cornstarch ? In hot summer weather is challenging sometimes ..thank you
Realmente tus instrucciones son casi perfectas, nada más que hay un detalle; no hablo ni entiendo el idioma inglés y como para estar perdiendo el tiempo en verte y escucharte hablar pues no, mejor veo otros vídeos, saludos
Looks superbly tempting as usual!! ^^ Thanks for the recipe Hanbit! Anyway, what brand of whipping cream that are you typically using? Is it non dairy one?
Hi chef, 1. can any fruit confit be set in a silicon mold and frozen like you did with the strawberry shortcake ? And 2. Can i replace the fruit with for eg, mango, would i still need to add the lemon juice to it, while making confit ?
![블루베리 케이크(Blueberry Cake) - 상큼한 콩포트와 크림치즈생크림을 사용한 정말 맛있는 블루베리케이크 [스메그 올인원 터치 오븐으로 즐거운 베이킹 ]](/img/1.gif)
I really love the way you explain the methods multiple times and show how its done so clearly. You are a wonderful teacher. I've taken so many notes.
Glad it was helpful!
Blueberry 🫐 cake is delicious 🤤
You are the only one I've seen who patiently describes every detail , thank you
So nice of you
Blueberry 🫐 cake is delicious 🤤
It’s always nice seeing you sir. And what a perfectionist you are. I love the little touch of gold leaf on the blueberries that is so cool. Will you take care and bless you and your family.
Thank you! Cheers!
Blueberry 🫐 cake is delicious 🤤
Your instructional videos are easy to follow and I enjoy learning the basics since I am a beginner. I also like that you talk about different techniques and how to use certain tools in baking. Thank you and looking forward to watching more of your videos.
Glad you like them!
Yes! I am here.😍 The cake is so pretty👍🏻.Thank you, Chef Hanbit🙏🏻
Yay Zara!
I made this cake for my sister's birthday!! The genoise is amazing, it holds so much syrup; I applied 2x the syrup for each layer on both sides, covered them in cling film and refrigerated them overnight. They were soft, light and perfectly moist.
I made my own blueberry puree at home, and I reduced it to the point I didn't even need pectin. I strained and refrigerated it, ready for next day assembly.
I did the insert cream and icing cream in separate batches. I needed a more stable whipped cream, so in addition to the mascarpone I also incorporated gelatin. There was no "leaking", and the cake held its shape for a solid 3 hours in the fridge, and 2 hours outside before we cut it up.
For the insert cream, I used 250 g of cold whipped cream, 25 g of granulated sugar, 1.5 tbsp of vanilla extract + brandy, and 1/2 tsp gelatin powder bloomed in 2 tbsp water, melted and tempered it using cream and poured it into the whipped cream at soft peak stage. I reduced the gelatin to 1/4 tsp for the icing cream.
nice nice!
Love your video so much. You’re the only one I have founded on RUclips making a very detail video , I am really appreciate this .
thanks.
저도 드디어 책 구입했어요.
우선 가능한것 부터 하나씩 도전해 볼께요~
감사합니다.
ㅎㅎ 감사합니다!
I missed your videos these weeks. I am happy you are back ;)
And I will love to see you doing a nice and moist chocolate cake 🎂😉
Yay! Thank you!
Perfect, if it tastes as good as it looks it must taste like heaven. You are so good.
Thank you 😋
We love the time with you and your beautiful creations! Thank You! I want to try making this! Blueberries are good for all!
Thanks so much 😊
Always excited to try your recipes. Thank you for the detailed explanation!
My pleasure 😊
Blueberry 🫐 cake is delicious 🤤
It is so satisfying watching your video. Two thumbs up for Chef Hanbit!!!
Glad you enjoyed it!
Thank you chef, for always explaining step by step.
God bless
My pleasure
Well done!!! One of the best Genoise Blueberry 🫐 ‘boozy’ Shortcakes I have seen; and for a non-alcohol option, use lemon zest and essence; lemons and blueberries pair well together.
Wow, thank you!
Blueberry 🫐 cake is delicious 🤤
So classic and elegant 👍
Thank you! Cheers!
Your detailed explanations and recipes are great! Thank you so much for sharing your recipes and knowledge.
My pleasure 😊
I made this and I have to say it’s beautifully tasty
Great 👍
사장님 못하는게 뭐에여🤭🤭🤭
ㅎㅎㅎ 반가워요~
Whenever I seeing your video's getting inspired by your video 😊
That's awesome!
Thanks so much for the detailed explanation. You make baking enjoyable.
Thanks for watching!
This video is precisely the kind of therapy I needed today 💖
so glad to hear!
This blueberry cake is so delicious and beautiful 😋 Thanks Chef Hanbit for uploading another wonderful cake video. 😍😍🥰
Thank you 😋
Blueberry 🫐 cake is delicious 🤤
Woowww😍😍😍
Looks so yummy.
Thanks for the tutorial Chef
My pleasure 😊
Delicious and beautiful, as always! and yes, whipping cream is sooo tricky!
So good!
Yummy cake and beautiful decoration too.
Thank you so much 😊
Hi Chef, I tried to make this cake for my husband's birthday today..it was a hit. I followed all the steps you showed from making the genoise, confit and insert/icing cream. the only thing I forgot to do was to mix the genoise in low to make the bubbles finer....next time :) thank you.
Great 👍
Wow, amazing chef 😇🙏❤️
Thanks! 😃
So satisfying to watch hihi
I'm glad!
Welcome back chef 🌹
haha yeah thanks!
Thank you for your wonderful explanation 😊
You're welcome 😊
Luce espectacularmente delicioso y hermoso.🥰
thanks!
OPERAAAA CAKEEEE !!! Juusstttt dooo it
lol
Chef, this looks ahmazing !!! Been a but MIA, have so many of your videos to catch up on. Learn something new each time. :)
Thanks so much
I made this and it tasted so delicious! Thank you so much for this excellent video and recipe.
My pleasure 😊
Blueberry 🫐 cake is delicious 🤤
Cake looks beautiful and delicious 🤤
Thank you 😋
I really love these explanations. Thank you for explaining how to stiffen your whipped cream. I’ve been trying for a couple years, and don’t like the idea of gelatin. I’ll be trying this out this weekend!
thanks!
Blueberry 🫐 cake is delicious 🤤
finally remade this and it was delicious!! definitely my new favorite desert, thank you chef Cho!!!!
Glad you liked it!!
What is truly amazing is that it's NOT a hard cake : it's a génoise with blueberry "jam" and whipped cream.
But it's so elegant, the assembly and decoration are top notch.
@hanbit : do you do entremets with dacquoise or Joconde? I'm very curious of what is the Korean standard with those biscuits.
Thanks!
i do entremets with dacquoise and joconde!
셰프님 수고하셨습니다
감사합니다.
I feel on you and now lm just clued on you lm in Uganda Africa really appreciate your work
nice
Delicious recipe
Thank you so much
Wow! Very beautiful!
Thank you very much!
Thank you for this tutorial. I’ve always wanted to learn how to make this cake because it’s my favorite cake to order at tour les jours.
thanks!
Blueberry 🫐 cake is delicious 🤤
I am also a baker from pakistan love to learn new techniques it's amazing
thanks.
For the longest time I have wondered why it is called shortcake. For the confit would there be quality difference in using frozen blueberry to make the puree?
i know it's weird right? Korean style cakes are called shortcakes. weird...oh using frozen blueberry is good!
OMG this looks so exquisite! I can't believe how beautifully explained your desserts are, simply AMAZING
Thanks so much! 😊
Blueberry 🫐 cake is delicious 🤤
I have learned so much from you when it comes to baking, you explain things so well! I recently had the first batch of fresh blueberries of this year, so maybe I should make a small cake like this for myself to snack on! Thank you for sharing your knowledge with us!
nice!!
Blueberry 🫐 cake is delicious 🤤
Thanks for caption in English love blue berry❤️🥰👍🏻
My pleasure 😊
Thank you for sharing this recipe❤
thanks
Hi, thank you very much !
I have a question please, I'm in a warm country, can i do the same recipe or must I add gelatin in the icing cream ?
oh it does help adding gelatin!
Wow! Make raspberry shortcake please 😋
Sure 😊
Thank you Chef 🙏🏻
My pleasure
Hey Hanbit Cho big fan! I recently looked at your tempered chocolate recipe and instructions on your website and wonder if you ever plan on making a video here? I learn so much more watching than reading and I LOVE your content so much!
thanks! yeah i'm thinking of making a chocolate tempering video.
wow!! so beautiful blueberry cake you make hanbit😍i hope if i can holiday go to KOREAN i want to see you cooking 🤣🤣🤣
Thank you 😋
Hello Chef Hanbit, for strawberry shortcake, do I just replace the blueberries portion with strawberry?
yeah pretty much!
I'm so used to using strawberries when it comes to cakes with whipped cream that I forget blueberry as an option! 😁
haha yeah!
Thank you very much
You are welcome
Very nice explained, learnt a lot!🫐🫐
Glad it was helpful!
한빛쉐프님!
수고 많았어요!!
감사합니다!
Can you substitute mascarpone with cream cheese?
nope!
Hanbit, we love you and your channel. We appreciate your attention to detail and the techniques you provide are top tier. Would you please consider doing a macaron recipe tutorial 🙏🏾. I would like to learn from you.
ok!
Look so delicious! 😋
Thank you 😋
Do you have a video to show how to make the cake? Thank you!
yeah browse my videos.
Hi Hanbit, thank you for another great video! I have 2 questions please:
1. What do you glaze the decoration blueberries with so they look so shiny?
2. Off-topic - what's the name of the song you use when at the end of your video? 🙃
Thank you for taking the time to review my questions, and looking forward to the English version of your book!!
take a look at my video on how to make mirror glaze! oh the song, i downloaded it from epidemic sounds.
퓨레가 없을시 냉동과로 대체가능한가요
ㅎㅎ넵~
Perfect!
thanks!
It looks soooo yummy 😊
Thank you 😋
Thank you for sharing my favourite cake. It seems like heavy cream in Japan and Korea is whiter. The heavy in my country is yellowish.
yeah
Korean Muscat Grapes plz, what filling suits it?
not sure!
Can I use cornstarch instead of pectin
oh not in this case.
Is there an alternative to pectin?
hmm not sure.
Instead of orange flavour liquor, can we use orange flavouring/blossom water
i think you can just leave it out - the liquor is just a bonus!
Hi chef
What can we substitute pectin with?
Thank you kindly
oh no substitute in this case.
Woooooow you are the best
From Morocco 🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦please French translation
thanks!
You are fantastic.
Wow, thank you
@@HanbitCho thank you for your time and sharing.
Hmmm... Isnt this juste a blue Berry version or strawberry short cake? Liké.. exactly the same desert?
that's right!
Hi Chef, can you add yogurt in the buttermilk frosting?
dunno. never tried.
i have to make this😍😍❤️!! , quick question : where i live there isn't a lot of whipped cream brands literally the highest fat i can find is 35% which makes it really hard for me to ice cakes nicely . the cream is just a bit runny even if it's the perfect consistency it doesn't hold and i can't make a nice crown. is there anything i can do in this case to be able to ice cakes professionally and nicely . im desperate
it's really down to experience and practice!
By the way chef, if you dont mind, you look like mr. Uhm ki joon, my favorite korean actor!! 😎😎😎
lol yeah people say that.
@@HanbitCho thank.you for your kind reply. Really youre the younger.version. mr uhm, is so cute and.handsome even with his age. Like mr jacky chan! Anyways, im looking for more of your. Videos and recipes. Im learning so much, that i need to write it all down for.me to.remember. its really.nice listening to you knowledge! Thumbs up for you chef! 👍👍👍👍
I'm drooling 🤤🤤🤤🤤🤤🤤🤤
haha yay!
Do you ever use something to stabilize the whipped cream? I prefer this to buttercream icing but it doesn't hold up so well at room temperature during long events or transporting it to another location.
Nah not really.
looks yummy. but why is it a shortcake? it's a sponge surely?
yeah that's the thing - the terminology has evolved and it's now used to call Korean style cakes. I know it's weird.
Hi Chef..how to stabilize the cream.. do you recommend gelatine or milk powder or cornstarch ? In hot summer weather is challenging sometimes ..thank you
gelatine helps.
Hi chef...
Can i request ...how to make choux which is stable ..mine keep collapsing when it cools down
hmm weird..
I want to try this recipe in 8inch mold, how much should i multiply the ingredients?
watch my video on how to scale down/up recipe.
Realmente tus instrucciones son casi perfectas, nada más que hay un detalle; no hablo ni entiendo el idioma inglés y como para estar perdiendo el tiempo en verte y escucharte hablar pues no, mejor veo otros vídeos, saludos
thanks!
생크림에 들어가는 코인트로 알코올은 날라가나요?
알콜은 가열했을 때 날라갑니다.
hi Chef, hope you can teach us to do starter for sourdough or shokupan 😊 thank you..
ok!
Hi chef!
We dont have storebought blueberry puree here. What would you suggest instead? Fresh blueberries?
yep!
@@HanbitCho thank you chef!
The heavy cream you used is that dairy heavy cream?
yes
Do you use dairy whip cream or non dairy for covering and the insert cream?
dairy!
@@HanbitCho what is the fat% content? as i always try to whip up dairy of 35% but deflates easily…
can you make a london fog its a tea based latte
yep!
@@HanbitCho thank you so much ive seen so many recipes online for these deserts and none of them top yours off. Keep up the great work!
Looks superbly tempting as usual!! ^^ Thanks for the recipe Hanbit! Anyway, what brand of whipping cream that are you typically using? Is it non dairy one?
i always use dairy.
@@HanbitCho but yours looks sooooo white 😮 In my country, the dairy one looks a little bit 'broken white'
Thanks for this wonderful recipe.
Quick question, for the decorations blueberries, why do they look glossy?
applied mirror glaze! check out my video on mirror glaze!
@@HanbitCho Many Thanks!
한글 자막도 넣어주세요~
자막 작업해줄 인력이 생기면 하겠습니다!
음.... 한글버전은 없는거죠? 자막도ㅜㅜ
네 이 영상은 영어버젼만 있네요ㅠ
Video Request : Pastry 101-ButterCream @Hanbit Cho : )
ok!
Hi chef, 1. can any fruit confit be set in a silicon mold and frozen like you did with the strawberry shortcake ? And 2. Can i replace the fruit with for eg, mango, would i still need to add the lemon juice to it, while making confit ?
hmm most will work but the recipes would be slightly different between them.
@@HanbitCho great. Thank you
Can i make it without mascarpone?
umm nope.