The airbrushed look is awesome, you can probably get a similar-but-not-quite-the-same matte finish with a liberal dusting of cocoa powder - but obviously it would be a bit bitter! But for folks who want to try this without getting an airbrush
along time ago someone wrote in this comment section to one of Bryons videos comment "i love that Bryon NOT licking his fingers and rolling his eyes while his trying out the dish" and that is what for i appreciate the level of pro in Bryon
Hey Bryon....this recepie is just awesome. I am a big follower of this channel.. Every recepie of this channel is a good learning. Thank you so much for the knowledge that you share with us.
Those wafers reminded me of the first video I've seen for you and I've been a subscriber ever since ! I love how the channel grew up to be one of the best on RUclips and I'm so proud of you and grateful for your hard work
a chef is like a scientist who is supposed to be calm, focused, and have the patience to try again and again, until he finds each element of what he makes perfect! Byron is one of them. Cheers to your years and years of practice and hardwork; shows who you are now!
Wow this recipe looks delicious and appetizing! I hope you could also make Different donut recipes with different glazes, flavors and toppings. 😍 thanks!❤️❤️❤️
Just dust cocoa powder on top if you don't have an airbrush ^^ it won't look exactly the same, but close :) I just don't want to make it it does look time consuming :( the first part for the most of it
Rychal Resurreccion That's odd, hmmm I might try to make the custard on my own with the same ingredients, what about putting it on top of boiling water (like making ganache the harder way) it might be more complicated but you might control the heat, I was told that the key is mixing it so it won't turn in scrambled eggs. Or.. removing it from the heat mixing and going back in short periods of time
You chocolate velvet tart looked great while you were making it, but i would of liked to see the inside once you broke into it to eat it. Maybe next time u can turn it around so we can see the inside too. Thank you
Im one of the fan from the Philippines! Your recipes are superb! I had tried some them before and it was successfully done. Please continue to share your very beautiful videos ♥️♥️♥️
U get the airbrush kit for home purpose as well which has a smaller compressor for home use.... check out in Amazon.com..I have bought them and they are good.. Just follow the same procedure as he did for chocolate coating
There's a company called SilikoMart that sells sprays that make that "velvet" effect on cakes in many colors. It's an italian one but their online shop ships outside Italy too.
Grazie Giulia, sono italiana anche io! In effetti quegli spray della Silikomart sembrano bellissimi, non ho ancora avuto modo di provarli ma rimedierò, grazie mille per il consiglio! Thank you Giulia, I'm italian too! I'll try them soon, thanks for your tip
Any alternative you'd recommend in lieu of the pistachio butter for people with nut allergies? Looks delicious but unsure what to use instead. A ganache with cookie crumbs for texture?
Is it a good idea to have that crispy thins in the bottom. While you are tasting, i find that you are struggling to cut a piece of it. I think, it would be good if we can have a soft crust or soft base to have this tart elegantly. If it is a tart that can be eaten with hand, you can really enjoy the crunch of the bae but it has a dull finish with air brush.
This is so frustrating... I am highly gluten and lactose intolerant; with all the will in the world there's not a hope I could make this work for me!!! I'll simply have to drool like I do over most of your delightful tutorials. But, I'm mightily impressed that you have GLASS cream containers and NOT PLASTIC. Save the planet, one container at a time. ☮️🌍🍶
Hi Byron! I tried making this without 70% dark chocolate and the cremeux was really runny and it did not work at all ! Please help me out and tell me what went wrong ?
Solarus just use a wet soapy washcloth to get the basic filt off. Then go over it with a clean wet washcloth to make sure there is no longer soap on it and disinfect it using either alcohol/disinfectant wipes or let them soak in a bath of water and chloor tablets for a few minutes. It's a hassle but you don't want to know how much harmful bacteria can get into cuttingboards. Also when you have cuttingboards with deep scratches in them or they changed colour throw them out. Better save than sick! Hope it'll help. (Food technologist)
Solarus not that I'm an expert or anything, but I saw on RUclips you should clean your wooden cutting boards with salt and water. Scrub it with a coarse salt, and then just wipe it off with a clean warm wet cloth. 🤷
Abbey Adams Salt will sadly not get all the bacteria and micro organism off your cuttingboard. The salt will also soak into the wood making it extremely dry and splinter faster what can get into your food.
Solarus oh! Crap! Hell far, I'm glad you told me!! 🤦. Geez, well I guess I'll be looking for a different idea! 😳 Oh, and I think they used lemon juice too, but idk if that helps the situation or makes it worse! 🤷
Abbey Adams lemon juice has a high acidity level what kills some bacteria and micro organism.. But it also makes things worse. Lemon juice has micro organism and bacteria of it's own so it's like mopping with the water running..
I like your baking method its realy easy its not in the form of grams like 200 g suger etc ots realy esy when i watch others one recipe I’ became confusd
Considered that a long time ago and chose to share my recipes with the world this way...maybe one day I'll open up my own place and it will all come full circle. CHEERS!
Rebekah G that totally went over my head lol, I just remembered seeing it in the piping bag :D but a food processor and some pistachios are probably easier to get by anyways, so I'd give that a try :)
ByronTalbott Thanks! It would be fine for occasional use! My husband (who is a wonderful cook) made some once but he's always wanted to find some professionally made to see how it's "supposed" to taste. It's been quite impossible to track down!
The airbrushed look is awesome, you can probably get a similar-but-not-quite-the-same matte finish with a liberal dusting of cocoa powder - but obviously it would be a bit bitter! But for folks who want to try this without getting an airbrush
Why do I always watch these videos at midnight, I get so hungryy
along time ago someone wrote in this comment section to one of Bryons videos comment "i love that Bryon NOT licking his fingers and rolling his eyes while his trying out the dish" and that is what for i appreciate the level of pro in Bryon
Thank you thank you thank you
Byron you're such a cute baker. Not speaking on your appearance, but the way you cook is so cute to me. Lol idk it's quite a weird compliment
Sue Donym Very weird compliment lol.
I understand what you’re saying
It’s the aesthetic of it
Can’t agree more
Same , I do find his cooking so attractive
I could watch you bake all day. Inspires me to make new things.
Hey Bryon....this recepie is just awesome. I am a big follower of this channel.. Every recepie of this channel is a good learning. Thank you so much for the knowledge that you share with us.
we have the same airbrush. one minute you're covering your dessert with with agrax earthshade, the next your model base is tasty af
I was very impressed by this chocolate velvet tart. Great job 😀❤️everything you make is so fancy. 👌🏻✅
Those wafers reminded me of the first video I've seen for you and I've been a subscriber ever since ! I love how the channel grew up to be one of the best on RUclips and I'm so proud of you and grateful for your hard work
That close up shot at the end was beautiful! Your videos are so inspiring!
The things you create aren't food, they're pieces of art 😊👌
instead of a doughnut mould we can just make this in a dome shape mould too , and it is simple and veryy eleganttt! thanks Bryon for sharing .
I mean the recipes are insane on this channel🙆🏾♀️😋...love the new kitchen. I need to be dining in your restaurant, seriously!
Could you make passion fruit icecream?
This video is so clean...the dessert, the atmosphere, the kitchen and etc.
a chef is like a scientist who is supposed to be calm, focused, and have the patience to try again and again, until he finds each element of what he makes perfect! Byron is one of them. Cheers to your years and years of practice and hardwork; shows who you are now!
I'd love to see what the inside looks like - this looks like a fun recipe, thanks for posting!
I loved the recipe, the details, the channel, the video... All of it. First time here and already subscribed.
You really inspired my channel, Making desserts not just to make them, but making it pleasurable to watch *.*
ByronTalbott I can’t wait to make this one ! Beautiful as always.
I've never seen pistachio butter before. Sounds awesome! 👍
I always wanted to know how to do this technique so I am so happy you did this video!
Omg! This recipe is so innovative! At least I think so! It's amazing!
Good job Byron
Always I trying your recipes
It’s very delicious and simple
Good luck
I’m very excited for chimney cake recipe 🌹🌹🌹🌹🌹
I really love the look of the tarts. So elegant😍 Too bad I don't have an airbrush kit 😫😫 can I just glaze them with ganache?
It looks yummy.u did it with lots of passion and patience.the outcome looks perfect!
Your videos are always so pretty and the recipes are so creative!!!
Wow this recipe looks delicious and appetizing! I hope you could also make Different donut recipes with different glazes, flavors and toppings. 😍 thanks!❤️❤️❤️
Really enjoyed this episode for the knowledge.
Thanks
Knowledge drop. you're welcome!
this was therapeutic to watch ..i wanna cry it was sooo good and look absolutely delicious
Awesome video! Where did you get the inspiration to make this tart? I'm curious to see the white chocolate version.
I really wanna try this recipe, but I'm too lazy to make it😫😫 (and I don't have airbrush)
Nuhan Hidayat want to make a simple steak but too broke for buy the ingredients
maybe coco powder through sieve? thats what i was thinking
Just dust cocoa powder on top if you don't have an airbrush ^^ it won't look exactly the same, but close :)
I just don't want to make it it does look time consuming :( the first part for the most of it
Rychal Resurreccion Try to do it with low fire first imo or keep mixing it with low heat till it thickens, but dont stop the mixing
Rychal Resurreccion That's odd, hmmm I might try to make the custard on my own with the same ingredients, what about putting it on top of boiling water (like making ganache the harder way) it might be more complicated but you might control the heat, I was told that the key is mixing it so it won't turn in scrambled eggs.
Or.. removing it from the heat mixing and going back in short periods of time
You chocolate velvet tart looked great while you were making it, but i would of liked to see the inside once you broke into it to eat it. Maybe next time u can turn it around so we can see the inside too. Thank you
kerri Umeki just watch until the very end and you can see a close up ;)
Im one of the fan from the Philippines! Your recipes are superb! I had tried some them before and it was successfully done. Please continue to share your very beautiful videos ♥️♥️♥️
Your videos are always fantastic and very inspiring. I need to try these!
Nice dessert Byron ! to keep my airbrush warm i put it in a small electric blanket before spraying coco butter ... i really enjoy your video
Love watching you work, so precise! Culinary Genius xo
I love that velvet chocolate texture, unfortunately I haven't an airbrush! Delicious and beautiful recipe
U get the airbrush kit for home purpose as well which has a smaller compressor for home use.... check out in Amazon.com..I have bought them and they are good.. Just follow the same procedure as he did for chocolate coating
Chaitanya Rao, thanks so much!
There's a company called SilikoMart that sells sprays that make that "velvet" effect on cakes in many colors. It's an italian one but their online shop ships outside Italy too.
Grazie Giulia, sono italiana anche io! In effetti quegli spray della Silikomart sembrano bellissimi, non ho ancora avuto modo di provarli ma rimedierò, grazie mille per il consiglio!
Thank you Giulia, I'm italian too! I'll try them soon, thanks for your tip
since i don't own an airbrush, i tried to sift cocoa powder on the tart and it yielded similar texture!
This looks so yummy, great job, Byron!😊😋
hmmm yum. I loved the creativity and playfulness with this recipe :)
Any alternative you'd recommend in lieu of the pistachio butter for people with nut allergies? Looks delicious but unsure what to use instead. A ganache with cookie crumbs for texture?
Very relaxing and looks jummy! How could I replace the egg yolks for the chocolate cream? Maybe with some corn starch?
Looks Delicious man...I feel that your voice is much more clear when the audio is live as compared to a post edit audio..
Is it a good idea to have that crispy thins in the bottom. While you are tasting, i find that you are struggling to cut a piece of it. I think, it would be good if we can have a soft crust or soft base to have this tart elegantly. If it is a tart that can be eaten with hand, you can really enjoy the crunch of the bae but it has a dull finish with air brush.
I absolutely love this Sunset Valley-esque music.
You cook in a beautiful way. Everything looks delicious n made with love. ^^
Yum!! I love to see your desserts!
This is so cool! Thank you for sharing this!☺
This is so frustrating... I am highly gluten and lactose intolerant; with all the will in the world there's not a hope I could make this work for me!!! I'll simply have to drool like I do over most of your delightful tutorials. But, I'm mightily impressed that you have GLASS cream containers and NOT PLASTIC. Save the planet, one container at a time. ☮️🌍🍶
For the velvet brush I believe you can get a spray can that does the same thing
This is so amazing, how have I not discovered you before? Subscribed man.
Byron, as usual! Love the content. Where do you get your containers? Thanks!
Omg - I'm going to make this with crushed pistachio and dried raspberries. Thx for the inspo
Looks fantastic can't wait to make it...🍴🍩
Hi Byron! I tried making this without 70% dark chocolate and the cremeux was really runny and it did not work at all ! Please help me out and tell me what went wrong ?
Why does everything look so good
how do you clean your cutting board? I always find it a giant hassle to fit it in the sink and water get everywhere
Solarus just use a wet soapy washcloth to get the basic filt off. Then go over it with a clean wet washcloth to make sure there is no longer soap on it and disinfect it using either alcohol/disinfectant wipes or let them soak in a bath of water and chloor tablets for a few minutes. It's a hassle but you don't want to know how much harmful bacteria can get into cuttingboards. Also when you have cuttingboards with deep scratches in them or they changed colour throw them out. Better save than sick! Hope it'll help. (Food technologist)
Solarus not that I'm an expert or anything, but I saw on RUclips you should clean your wooden cutting boards with salt and water. Scrub it with a coarse salt, and then just wipe it off with a clean warm wet cloth. 🤷
Abbey Adams Salt will sadly not get all the bacteria and micro organism off your cuttingboard. The salt will also soak into the wood making it extremely dry and splinter faster what can get into your food.
Solarus oh! Crap! Hell far, I'm glad you told me!! 🤦. Geez, well I guess I'll be looking for a different idea! 😳 Oh, and I think they used lemon juice too, but idk if that helps the situation or makes it worse! 🤷
Abbey Adams lemon juice has a high acidity level what kills some bacteria and micro organism.. But it also makes things worse. Lemon juice has micro organism and bacteria of it's own so it's like mopping with the water running..
super recipe
Has anyone else noticed he hasn't worn his ring in the last video and this one?
Love your videos Byron! Hope you are in good health and good spirit ❤
This reminds me when I used to work at a bakery and had to make mousse cakes in that donut shape then add a chocolate mirror glaze
wow, this is a masterpiece, so beautiful!
These Byron vídeos looks like those mini food vídeos lol
Interesting recipe. I hope to make it work (no airbrush though). Also i saw the tatoo saying "ΙΧΘΥΣ". How come?
Your voice is sooo soothing :)
Hi Byron! What nut do you suggest if I want to replace the pistachio butter with salted butter caramel? A franco-portuguese fan! ;)
Pistachio butter?! I didnt know that existed, but now I need it in my life!
That looks delectable!
Interesting. Would've loved a close up cross cut shot so I could see the inside.
You should make and Taste Test old recipes like NAVY BEAN PIE!
the camera work is amazing
where did the salt enter this recipe? is there salt in the pistachio butter? if you have nut butter without salt, then at what point do you add salt?
byron looks like that guy who fills up your gas at your local gas station
This is such a beautiful comment.
I have to fill my own gas 🙄
Subbed not too long ago. I use your stuff to save emergencies and expect 100% results... so good job bro.
what a lovely twist !
This is art.
I seriously love the way I can hear the tools lol ❤
You and Melanie should do a baking/sewing video. Then I'd have the best of both worlds!
a layer of bitter-sweet fruit jelly inside would have made it POP!!
it would be great if u could specify the aproximate time the whole process took u, thanks in advance =D
So beautiful!
So therapeutic
White Chocolat Cremeux, Coconut Waffer, Mango Passion Fruit Center!
syed ahmed yes yes YES
I bought the same airbrush machine. PLEASE PLEASE PLEASE do a tutorial about how to use the machine. I don't know what I'm doing wrong.
Where do you get your kitchen equipment? Specifically those adorable little cream/milk carafes :)
Do you have a preferred source for sil molds?
Never heard of pistachio butter. What does it taste like?
I like your baking method its realy easy its not in the form of grams like 200 g suger etc ots realy esy when i watch others one recipe I’ became confusd
This is art!
It seems like both of you and Rachel likes to wear hats when working. 😉😉😉
Idk but the way you cook/bake is attractive
No way would i attempt that im sure i couldnt do it justice but you did a amazing job..
Love your Kitchen too!
It looks good.
looks delish, love your channel
Have you considered becoming Head Chef of some fine dining place?
Considered that a long time ago and chose to share my recipes with the world this way...maybe one day I'll open up my own place and it will all come full circle. CHEERS!
If you open a restaurant I swear I'll be your first customer!
ByronTalbott I respect chefs who value food more than money.
i would go there every day
If he does, I hope it has a viewing window
Looks delicious
Sir are you using all clad?
Damn these look amazing! Not helping my "no-sugar!" thing I got going on this month ahhh
Where did you find pistachio butter?
Rebekah G he probably made it himself
me. It had a label, so it looked store bought. Unless he labels his own products.
Rebekah G that totally went over my head lol, I just remembered seeing it in the piping bag :D but a food processor and some pistachios are probably easier to get by anyways, so I'd give that a try :)
Amazon baby! Its a little pricey though so don't be shocked.
ByronTalbott Thanks! It would be fine for occasional use! My husband (who is a wonderful cook) made some once but he's always wanted to find some professionally made to see how it's "supposed" to taste. It's been quite impossible to track down!
Binging with Byron