Channel: Sugar Geek Show

Category: Howto & Style

Tags: chocolate mirror glazechocolate cakemirror cake glazechocolate glazecake decorating ideasmirror glazeshiny glaze for cakesentremet cakemirror glaze cakesugar geek showglaze cakeentremetbakinghow to make chocolate glazechocolate entremet recipemirror cakecakepastry chefchocolate entremet cake recipeshiny mirror glazemousse cakechocolate entremet cakechocolate moussechristophe rull

Description: Learn how to make a beautiful chocolate entremet just like a professional! This is an extensive tutorial from our resident pastry chef, Christophe Rull. You’ll learn how to make the chocolate sponge, chocolate ganache, airy mousse, and of course that beautiful shiny chocolate mirror glaze. FULL RECIPE ► sugargeekshow.com/recipe/chocolate-entremet-cake Chocolate Fudge Cake ► 100 grams eggs 220 grams granulated sugar 4 grams vanilla extract 160 grams Mayonaise 180 grams all-purpose flour 50 grams cocoa powder 4 grams baking soda 2 grams baking powder 2 grams salt 180 grams water Dark Chocolate Ganache ► 15 grams granulated sugar 10 grams glucose 110 grams heavy whipping cream 50 grams dark chocolate 40 grams milk chocolate 10 grams unsalted butter (European butter or "Plugra" works best) Chocolate Glaze ► 100 grams water 340 grams granulated sugar 2 drops red food coloring (I use Chef Master gel colors) 220 grams heavy whipping cream 120 grams glucose 130 grams cocoa powder 16 grams gelatin (For powdered gelatin, bloom 16g of gelatin with 80g of water) Chocolate Mousse ► 200 grams heavy whipping cream 200 grams 64% dark chocolate 60 grams egg yolk 60 grams granulated sugar 60 grams water 200 grams whipped cream CHAPTERS ► 00:00 Intro 00:19 What is an entremet? 00:49 THE GANACHE 01:50 What kind of chocolate should I use? 02:44 Making ganache extra smooth 03:35 Storing the ganache 04:04 Can I refrigerate ganache? 04:24 CHOCOLATE FUDGE CAKE 05:45 Why mix in between ingredients? 06:20 Preparing the pan 06:42 Baking the cake 07:03 Cooling the cake 07:22 THE CAKE INSERT 07:44 Cutting the cake 08:43 How many layers should an entremet have? 09:02 Piping the ganache 09:07 How to hold a piping bag 10:12 Freezing the insert 10:16 PREPARING THE RINGS 11:26 How many cakes does this recipe make? 11:37 THE MOUSSE 12:04 Ganache 12:32 Whipped cream 12:49 Páte à bombe 13:34 Combining the mousse 14:52 ASSEMBLING THE ENTREMET 15:04 Filling with mousse 15:23 Adding the insert 16:03 Freezing the entremet 16:05 MAKING THE GLAZE 16:14 Hydrating the gelatin 17:01 The glaze recipe 19:15 Burr mixing the glaze 20:21 Temperature for glazing 20:46 UNMOLDING THE ENTREMET 21:26 Tips for avoiding bubbles 22:22 GLAZING AND DECORATING 22:26 Burr mixing again 22:56 Glazing the cake 23:29 Coloring gold sprinkles 23:48 Rolling in sprinkles 24:16 Removing the toothpick 24:28 Adding gold leaf 24:47 Adding a gold ring 25:33 Serving the cake 25:45 Tasting the cake 26:12 Bloopers! OTHER VIDEOS YOU'LL LOVE ► Chocolate Souffle: youtu.be/bJxFd_Y_o94 White Chocolate Bonbons: youtu.be/tNVjfV6FryU Pavlova Recipe: youtu.be/TayzXrRzAZM -------------------------------------------------------------------------- ADD ME ON ► Instagram: instagram.com/sugargeekshow Website: sugargeekshow.com Pinterest: pinterest.com/sugargeekshow TikTok: tiktok.com/@sugargeekshow Facebook: facebook.com/sugargeekshow