Fine dining BLACK FOREST CAKE recipe | Michelin Star Dessert At Home
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- Äas pĆidĂĄn 22. 01. 2022
- In this video I will show you a delicious fine-dining dessert, black forest cake with caramelized milk ice cream and pistachio crumble. This is a super easy recipe you can do at home for your friends and family, I guarantee you they will love it.
Sponge recipe
- 250g of sugar
- 200g of almond flour
- 6 whole eggs
- 50g of cocoa
- 40g of plain flour
- 4 egg whites
- pinch of salt
White chocolate mousse
- 250g of white chocolate
- 8g of gelatine
- 4 egg yolks
- 20g of sugar
- 100ml of milk
- 120+270 heavy cream
Cherry jam
- 450g of cherry puree
- 120g of sugar
- 10g of pectin
- 3g of gelatine
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#blackforestcake #finediningdessert #homecooking - Jak na to + styl
I really appreciate how it's not the artificially perfect cake that I see so much on CZcams. It's handmade with basic equipment which makes it more relatable. Very well done!
Thank you David :)
SchwarzwÀlder Kirschtorte is always my favourite. Thanks for this recipe!
Yum! Thanks for sharing your recipe!
You are welcome :)
I've only been watching your CZcams videos for a few weeks. It's always a pleasure in watching your creativety that you bring to your food. I look forward to watching more of your videos.
Thanks, I am happy you like them ;)
In the middle of making the cake for my husband and I'm so happy with how everything turned out! Thank you for making such a detailed step-by-step â€
You are welcome ;)
Quick question - could you please give me the dimensions of your cake mold? Just for future reference as mine turned out a bit too big and I just know I'll be makin this recipe again soon đ
Thank you for the recipe
Looks delicious đ Greetings from Scotland đ Have a wonderful day everyone đ»
Thanks Chef just brilliant you're my inspiration! đđđ»đ
This looks amazing
Thank u for yr recepy â€
Very tempting and delicious recipe. I like the way you represent your recipe. It was easy to understand and really made me satisfied. Keep on making such recipe video.
Thank you chef you gave me the idea to make a Black Forest deconstructed with some of your flavors. I love your desserts pls keep making it.đđ»đđ»đđ»â€â€â€
Du bist die Beste!!!!
Did you ever make black forest cake? đ
Iâll have a look. Iâve done the beetroot and chicken, chicken pistachio roulade, pistachio profiteroles, chicken cauli yeast, chicken leek and broc and walnut fondant. Next is the black Forrest cake, choc orange moose and the star anise panna cotta
I live in Black Forest đ
ahoj mike, toto je nenormĂĄlne perfectnĂ©.gratulujem a diki za recept.drĆŸĂm palce, keÄ prĂdeĆĄ domov ozvy sa dĂĄme food trip na juhu SK.
Diky za podporu. Btw ja jsem doma davno, bydlim v cr ;)
This is way better than the other recipes I found on here. First time I watched a video and though âI will subscribe right away, this guy is amazingâđ
Thanks, I am glad you like it ;)
Sensational
I finish at 7 so will be home to watch, then make it on Monday at 3 after service
Looks delicious đ
Thank you
Wow, great recipe.
Thanks
Chef excellent u are gr8
Perfect
Thx
Simple but delicious đ€€
Iâm ready chef
I am craving this soo bad. It looks amazing
Feel free to make it at home ;)
thank you chef can you share more recipe of dessert please đ
Wow
Iâve got my first ârealâ cheffing job after 10 years. 3 months in and Iâve learnt a lot
Can you get me a job? đ
Looks so delishious!!! Greeting from Indonesia
Thanks
That's beautiful
Thanks ;)
You really did a great job đ
Thanks Jonny
@@ChefMajk Perfect execution â€ïžđ
i like this guy! what a magnificent chef! đšđ»âđł
Thanks for support :)
@@ChefMajk of course! are you french by any chance?
@@1990Thunderbolt not at all, I am from Czech republic
@@ChefMajk nice!
Terrible esa torta pa. Bien ahĂ
Well done chef, as always! Can't wait for the new recipe đ your chicken roulade is sooooo delicious!
Thanks Monika ;)
Bro you just saved my life I need to make 900 of these in 4 days. I have the purĂ©e and chocolate cremeux I just need to add the stabilisers. This is the closest to the recipe I have in my head. Thanks đđŸ
You are welcome ;)
Did the pork and corn yesterday
Chef thank you for all the recipes . May I ask how long you worked in pastry compared to hot kitchen as both recipes of yours are so great
80% time in hot and only 20% on pastry. I am not that good with dessert in general. But I am trying my best đ
Can't wait to try this recipe for my birthday cake, thank you Chef!
Wish you the luck
Did you make it? How did it turn out?
Brilliant
Thx ;)
Can you do apple tart tatin, the one when you roll thin slices of apple and after bake
Yeah will do in the future
What strength gelatine did you use chef?
OMG!
Hi! Awesome Video! The Spongecake recipee would work fine for thicker cake as well?
Yes for sure
This recipe looks amazing †Only one question, do you use sweetened or unsweetened heavy cream?
Unsweetened always
First thing great work as always chef. I got a question, would be better cooking the sponge on Silpat Paper?
Probably will be a same result
What are the measurements for the cherry liquor serum?
Thanks Chef JohnâŠmaybe
Quick question? The cherry puree you make it yourself or buy it? And what kind of cherries? The cake looks amazing! I never liked black forest but this i would love to try
It is from a shop
Hollow chef how are you your black forest recipe is fantastic wish you India
Thx Selva
That was very impressive! Just want to ask are there any tricks to scooping ice cream like what you did in the video?
Get bunch of ice cream and train. Then you learn it, there are not really tricks. Just simple movement you have to learn by practice.
Using two spoons and carefully passing the scoop from one to the other will give you a nicely shaped scoop.
@@donalddruker6010 this not really works with ice creams
Can you please share eggs and whites weight in grams? As I'm from India the weight of the eggs are not as same as you use â@@ChefMajk
Hey chef -- looking at a lot of your dessert recipes. In the US, we have granulated sugar, castor sugar, and powdered sugar. Your sugar looks closest to powdered sugar when you're baking things, but I can't completely tell. What kind do you use?
I don't think that even matters. It will just melt inside and get sweet. You can use all of them
Do you oil the parchment paper too or only underneath? I have used parchment before and it has stuck before. What kind of quality do you recommend to look for?
Glad i found this channel! i've been binging your vids and i love em'! pls don't stop making videos haha
I also would like a pasta dish from this channel please do it if you have the time and means to make it. Thank you
I will do my best to don't stop :D
Pectine is must or what can be use for Pectine?
I would like to see the mixing methods and how long it should take to complete
What mixing methods?
did you bake the sponge in a convection oven (fan forced) or a normal ?
Normal oven
Chef I want to make this today for valentine's but what type of sugar are you using? It looks like icing sugar is that correct?
Doesn't matter to me
Just ran the pass all day and same tomorrow
Is the cream and milk 120 or 270
đđđđđđ
If I want to use gelatine powder how much must use?
Not sure about that, you have to try it probably. I have recipes only for sheets and every gelatine can be different
Can i use cake flour instead of almond flour
Yes you can but it will not be the original recipe
Iâve made a few things off your page
Can you freeze this cake?
Yes you can
Black forest looks very good. Not so sure about the "piece of toast and the poached egg" sharing the platter though....
Waaaaa
Chef is it possible not to use almond flour?
This is the classic recipe but you can change it if you want to, yes
Where to get cherry purée?
Probably in the shop or oder it online
More pastađ
đïžđïžđïž
What's 120+270 means in the recipe??
yes same question
Plz send me full recipe
Recipe is in description đ
whats that mixer called?
Stand mixer
Where is the receipt n where can we buy the form .
Recipe is in description and form you can buy in pastry shop
Delicioso đ
Thanks ;)
100%
Kdo vyslovuje kakao kokoa ?
Ja
Majk we are busting 100K
(ΞâżÎž)
Yep slowly :)
Can't see menu I'm using phone
I love your voice. You could be saying "I gonna show you how to make stale dog turds soaked in urine" and I'd be hanging on every word.
Hey. It's a pity you wasted the rest of the sponge cake . As well as leaving a bit of the preparation while skipping. better be an example of zero waste
If you wanna do zero waste in recipe like this, you have to know the exact recipe for your mold. Which I did not know. If you do it many times in the restaurant you can do it. If you do it once at home not really.
Bro! Watching you cook is like watching blair witch project. First of all use a pallet knife instead of fish spatulat for your pastry work. Second: add your sugar to egg whites instead of adding it to your egg/flour mixture (your albumen looks like it was taken too far). Lastly: why would you put liqueur in hot sugar syrup and then cool it down, a lot of the alcohol evaporates this way.
Peace
Alright chef, thanks for the advice. First don't have any pallet knife and last, I don't care about alcohol inside that is why.
Is this a parody of Chef John cause you are talking like him...
Yes already few people told me that. 2 months ago I did not know know who it is, so just a coincidence probably.
No doubt that this is freakin' delicious, but "fine dining"? I'm not sur that you want to serve or eat a regular cake in a fine dining / michelin stared restaurant : /
I ate similar dishes and even cooked them in good restaurants so I don't agree
Ur joking right. Why are commenting if youâre so clueless
@@manfromwuhan714 I've been many times in some michelin star and if i had to pay 300$ for a cake as a dessert i would not be happy. But if im clueless, tell me in wich real fine dining restaurant you had only a piece of cake and an ice cream? Even if it's good, fine dining it's about the experience, and the same piece of cake that you can have for a random birthday like this one is not an acceptable "fine dining" dessert
Terrible explanation ever. I did it and failed because no single word how thick the sponge should beđ no information about the size of the cake. Are you do it to let us know your course or to understand us the recipe?
How thick? This is irrelevant you can make it thick how you like. I teach people to cook I don't do it so you can copy exact recipes, for this reason, buy a book. In my channel you have to use common sense not just blindly copy something...maybe that is not for you ;)
First of all go study English, you make this look so complicated..
Thanks for advice