Chocolate mousse cake with mirror glaze and raspberry jelly. Pastry chef master class скачать в хорошем качестве

Chocolate mousse cake with mirror glaze and raspberry jelly. Pastry chef master class

See how to make chocolate mousse cake with mirror glaze and raspberry jelly at home. A detailed recipe, complete cooking technique and professional secrets of confectioners from leading Moscow restaurants. ==Mousse cake recipe from pastry chef Yuri Volkov== 00:00 Mousse chocolate cake 00:09 Chocolate almond biscuit (gluten free) 01:03 How to replace almond flour 01:37 Why do you need to add eggs to the dough one at a time? 02:22 Why is it important to sift cocoa? 03:22 Why a silicone mat and why is it required? 03:45 What size is the biscuit from this recipe? 05:36 Why freeze a biscuit? 06:19 Why I recommend starting the mousse cake the night before. 07:16 How to cut a sponge cake for a mousse cake 08:49 How to make crispy pralines 09:26 What is praline 09:39 How to replace waffle crumbs 10:21 How to layer praline on an almond biscuit 11:01 Why the layer of praline in the cake must be very thin 12:10 How to make a raspberry mousse cake filling 13:38 How to soak gelatin properly 14:04 How to make raspberry puree 14:34 Why is it important to mix pectin with sugar? 18:08 Starting to assemble the mousse cake 18:50 How to make chocolate mousse for a mousse cake 20:15 What is Pâte-à-bombe 24:28 How to lay out the mousse to make a mousse cake 26:06 How to make a glaze for a cake 29:38 How to remove air bubbles from glassware? 32:20 How to take a mousse cake out of a pastry ring 33:28 How to determine that the glaze is prepared correctly 34:19 How to fill the cake with glaze ☑For Almond Chocolate Biscuit: Butter - 250 g Powdered sugar - 250 g Eggs - 4 pcs Almond flour - 250 g Cocoa powder - 40 g ☑For crispy praline Cocoa butter - 10 g Milk chocolate - 15 g Almond praline - 80 g Wafer crumb - 40 g ☑For chocolate mousse: Egg yolks - 3 pcs. Water - 45g Sugar - 60 g Dark chocolate - 220 g Cream (33-35%) - 630 ml ☑For raspberry jelly Raspberry puree - 300 g Gelatin - 2.5 g Pectin - 5 g Sugar - 30 g ☑For mirror chocolate glaze: Cocoa powder - 30 g Water - 125 ml Sugar - 220 g Cream 33-35% - 130 g Gelatin - 7 g Glucose syrup - 20 g #chocoyamma #moussecake #chocolatecake ⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒ Subscribe to the channel of pastry chef Yuri Volkov and be the first to receive new videos -    / @chocoyamma   Stay tuned for new videos, comment and share with your friends! ⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮ Our pages in social networks - SUBSCRIBE: ➜ Telegram - https://t.me/pastryacademy ➜ Our website - http://chocoyamma.com/ ➜ VKontakte - https://vk.com/chocoyamma/ ➜ Twitter -   / chocoyamma   ➜ Yandex Zen - https://zen.yandex.ru/chocoyamma ➜ Facebook -   / chocoyamm   ➜ Instagram -   / chocoyamma   ➜ Odnoklassniki - https://ok.ru/chocoyamma ⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮⩮ Our channel - 📌    / @chocoyamma   Whole video is here 📌    • Шоколадный муссовый торт с зеркальной...   Whole playlist is here 📌   • 🌟Ягодный пирог с миндальным кремом 🌟Г...   ⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒ 🎥 Our operator and ideological inspirer:   / stivela   ⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒ #PastryChef #YuriVolkov The video was shot for the ChocoYamma channel, where pastry chef Yuri Volkov talks about baking recipes, cake recipes, cookie recipes, breakfast recipes, recipes for the new year, pancake recipes, cupcake recipes, cake recipes, unusual recipes, simple recipes, quick recipes, master classes, birthday recipes, holiday dessert recipes, dough recipes, pie recipes. Here you will also learn how to make cream, how to cook jam, how to make marmalade, how to make chocolates and what cake decorations modern confectioners offer. The ChocoYamma channel also publishes honest reviews of cafes and restaurants, reviews of pastry shops and reviews of food delivery in Moscow. You will also be interested in reviews of gadgets for confectioners, with the help of which you can prepare desserts simply and quickly. Watch my video recipes and learn the secrets of the confectioner first hand. mousse cake, mousse cake recipe, chocolate mousse cake, chocolate mousse cake recipe, ChocoYamma, VolkovChef, pastry chef Yuri Volkov