Making entremet is no joke, every steps is a recipe on its own. Unlike baking cake, entremet is at another level. Takes a lot of practice. Coconut dacquise partnered with mango mouse tastes devine. This is definitely worth making.
Thank you for providing high quality desserts!!! I learned so much from this one, chocolate band, coconut tuille and mini coconuts made out of chocolate!! Christophe is so incredibly talented and love seeing the both of you. Between his french style desserts and your amazing cakes, people keep asking me when I’m opening my business 😊
Allo christophe, super recette hâte de l’essayer. Je suis canadienne française, smooth ou thin tu le prononces comme un « S » mais c’est plus comme si tu avais un cheveux sur le bout de la langue. Tu places la langue sur le derrière des palettes. Smoothhhh , thin = mince crache le cheveux th et fait un in 😋 je sais pas si ça peut t’aider 😳 mais, c’est le truc que notre prof d’anglais nous donnaient . Merci pour ce beau tutoriel!
@@christopherull1852 hi chef ur work is really beaitiful and adorable Can u please make and entremet using African rooibos tea? Or something with balsamic and juniper berry? Also just want ur suggestion..do u thing that blend of orange zest in jasmine black tea ganache is a good pairing?
Lol..... Kristoff I don't even know why you tell us what's in it because you're just on another level beautiful art .. I bet you your food tastes amazing.... They're so many videos I see where I dream about making it.... Like dipping a marshmallow in chocolate.... But when I watch you I just dream about eating some of these breathtaking things you're making
I can't wait to try making this. I would love to see Christophe make an entremet with pineapple. I would also love to see him glaze it with one of those amazing spiderweb pattern glazes.
CHAPTERS ► 00:00 Intro 00:10 The layers 00:29 CUTTING A MANGO 01:19 MANGO PUREE AND COMPOTE 01:57 Making the compote 03:22 MANGO CREMEUX 03:29 Gelatin sheets vs powder 04:13 Cremeux vs curd 05:22 Preparing the mango insert 05:35 COCONUT DACQUOISE 06:25 How to fold 07:13 Holding a piping bag 08:49 COCONUT NOUGATINE 11:17 Time management and prep 11:36 COCONUT MOUSSE 15:10 Why did my entremet insert sink? 15:23 ASSEMBLING THE ENTREMET 17:18 Freezing the entremet 17:27 MAKING THE GLAZE 19:05 Avoiding air bubbles 20:10 UNMOLDING AND GLAZING 21:31 CHOCOLATE DECORATIONS 21:46 The chocolate ring 23:05 The chocolate coconut 24:36 DECORATING 26:00 Tasting the cake
@@SugarGeekShow Hola tesoro, me acabo de subscribir y ya tienes una alumna nueva. Podrías por favor poner los subtítulos en español para tener una mejor comprensión y seguir bien tus conocimientos y consejos para la formación de tus recetas?. Es evidente que en los pequeños detalles están las grandes diferencias de saber hacer bien las cosas o no. Agradecería que me respondieras por favor. Gracias por aportar y regalarnos tu experiencia y conocimientos y sobre todo cuídate muchísimo y gracias por todo. Un saludo una alumna
Omg I felt like I've just travelled to a tropical country watching this how you guys made this delicious creation! Thank you so much for bringing Christophe to your show! Can I substitute glucose for corn syrup with the same quantity please?
Yeah ! So happy to see both of you :) For next exotic entremet, I would say passion fruit & chocolate milk …?!? Thanks for that recipe. I love the idea of the coconut 🥥 What’s the name of the tool ? Merci à vous 2
So I made the Cremeux for my cake filling however the flavor was lackluster however once I added diced ripe mangoes, the flavor blossomed and it was lovely.
What is the alternative to pectin acid? Can it be dispensed with? And what is the alternative to it... Thank you very much for the wonderful kindness❤❤❤❤ 
I have tried to make this and it turned out great except for the mirror glaze. In the recipe it says '26 grams condensed milk', is this right? It seems very little. I'm currently making it again with smaller dome molds
My dear beautiful gorgeous. Is it possible to have Arabic subtitles for your videos? next or old. I have been following you for a while, but I find it difficult to understand the content due to the poor English language, I hope. translation is available. in the channel. Thank you very much for your beauty and the beauty of your wonderful and useful channel.
No, it’s a special type mainly used by professionals. It works with low sugar, but you need less of it than regular low sugar pectin. Modernist Pantry has a good explanation on different types, but I don’t want to link since CZcams comments with links almost never go through.
From the post: “Now there may be some of you out there saying “Wait, I make sugar free jams!”. If you make sugar free jams you may use something called universal pectin. This pectin is an LM pectin, LM pectin needs calcium in order to gel. This is why it works well in low sugar jams. We carry 3 types of LM pectin. Traditional LM pectin, Amidated LM pectin, and pectin NH. The difference between amidated and regular LM pectin is amidated pectin can gel with a lower amount of calcium. As low as 10mg of calcium can be used to gel 1 gram of pectin. As we stated LM pectin requires calcium to gel, and Pectin NH contains the calcium needed to create a gel. So whatever the type of pectin you are using can easily be deciphered by the method of the recipe. If there is sugar and acidity in the recipe then use HM pectin. If you are making sugar free jam, use LM pectin or pectin NH. Whatever jelly or jam recipe you are making you can now easily figure out what ingredient to use and forget about having to decide what ingredient will work for you.”
Can’t really understand some of of the words you say as you were fast saying them with hard accent! No written recipes provided making it difficult to learn! No thank you never again!
Longest time to make, fastest to eat.
This recipe requires a lot of passion and patience.
Making entremet is no joke, every steps is a recipe on its own. Unlike baking cake, entremet is at another level. Takes a lot of practice. Coconut dacquise partnered with mango mouse tastes devine. This is definitely worth making.
Idk what is it about Chef Cristophe but is so mesmerizing to watch him create such art pieces ✨👌🏼
Thank you 🙏, I heard that it is the accent …..
Thank you for providing high quality desserts!!! I learned so much from this one, chocolate band, coconut tuille and mini coconuts made out of chocolate!! Christophe is so incredibly talented and love seeing the both of you. Between his french style desserts and your amazing cakes, people keep asking me when I’m opening my business 😊
You guys are the absolute best!!!! ...Luv ya!!
i adore how gentle and creative you are with your cooking
Ce gâteau à la mangue 🥭 et coconut 🥥 déchire un max , ce pâtissier 🧑🍳 Christophe est très charmant waouh 😘
Allo christophe, super recette hâte de l’essayer. Je suis canadienne française, smooth ou thin tu le prononces comme un « S » mais c’est plus comme si tu avais un cheveux sur le bout de la langue. Tu places la langue sur le derrière des palettes. Smoothhhh , thin = mince crache le cheveux th et fait un in 😋 je sais pas si ça peut t’aider 😳 mais, c’est le truc que notre prof d’anglais nous donnaient . Merci pour ce beau tutoriel!
haha merci Elyse pour le tuyau, j'essaierai mais ne promet pas que j'y arrive.
je suis heureux que le tutu vous plait.
Muchas gracias por enseñarnos a hacer este tipo de postres q tanto nos gustan!!
Un saludo desde España
Our pleasure.
baked this today, comes perfectly
I don't know which one is better... the coconut mango entremet or chef's accent! 😊😆
Hey awesome 😎 love the Chef 👨🍳 😘
This is like art
thank you.
Wow!!!! Awesome video and clear explanation. Thoroughly enjoyed it!!! Thanksss
This is perfect! Can't wait to make it! My sister loves mango sweets!
Thank you so much for sharing, absolutely beautiful, he makes it look so easy I will have to try ( attempt to make it).
your cakes always so beautiful you are a professional, i admire your talent
Thank you so much! I used this video for the technique and your chocolate entremet video for the recipe (more or less). Success!
That was out of this world, thank you xxxxx
What an amazing dessert Christope is a very talented man.🥳👏😍
I don't even like mango but I want to eat and "attempt" to make this 😂😁😋. I just adore the both of you, so very talented!
Thank you for the kind words Ravin. Please don’t hesitate to share your creation with us .
@@christopherull1852 hi chef ur work is really beaitiful and adorable
Can u please make and entremet using African rooibos tea? Or something with balsamic and juniper berry?
Also just want ur suggestion..do u thing that blend of orange zest in jasmine black tea ganache is a good pairing?
Lol..... Kristoff I don't even know why you tell us what's in it because you're just on another level beautiful art .. I bet you your food tastes amazing.... They're so many videos I see where I dream about making it.... Like dipping a marshmallow in chocolate.... But when I watch you I just dream about eating some of these breathtaking things you're making
Thank you for this very informative video
The dessert sounds delightful
I agree
Thanks for watching! The mango mousse entremet recipe is in the description above ^^^
This video was fantastic and that dessert look amazing. Will you not be posting the recipe details on your website?
Could you also provide links for the bon bon mold and the tool used to make chocolate look like coconut?
Thank you for teaching
I can't wait to try making this. I would love to see Christophe make an entremet with pineapple. I would also love to see him glaze it with one of those amazing spiderweb pattern glazes.
Looks so delicious
Wow wow very nice chef
This was such a fascinating culinary experience 👏 thanks for sharing your talent 💯❣️
Very satisfying to watch. Beautiful job. Nice out fit by the way 🥰
Omgsh. Delicious!,,,,
💕💕
It is amazing.
CHAPTERS ►
00:00 Intro
00:10 The layers
00:29 CUTTING A MANGO
01:19 MANGO PUREE AND COMPOTE
01:57 Making the compote
03:22 MANGO CREMEUX
03:29 Gelatin sheets vs powder
04:13 Cremeux vs curd
05:22 Preparing the mango insert
05:35 COCONUT DACQUOISE
06:25 How to fold
07:13 Holding a piping bag
08:49 COCONUT NOUGATINE
11:17 Time management and prep
11:36 COCONUT MOUSSE
15:10 Why did my entremet insert sink?
15:23 ASSEMBLING THE ENTREMET
17:18 Freezing the entremet
17:27 MAKING THE GLAZE
19:05 Avoiding air bubbles
20:10 UNMOLDING AND GLAZING
21:31 CHOCOLATE DECORATIONS
21:46 The chocolate ring
23:05 The chocolate coconut
24:36 DECORATING
26:00 Tasting the cake
Look very delicious 😋🤤 I love mango cake
Me too!
@@SugarGeekShow Hola tesoro, me acabo de subscribir y ya tienes una alumna nueva. Podrías por favor poner los subtítulos en español para tener una mejor comprensión y seguir bien tus conocimientos y consejos para la formación de tus recetas?. Es evidente que en los pequeños detalles están las grandes diferencias de saber hacer bien las cosas o no. Agradecería que me respondieras por favor. Gracias por aportar y regalarnos tu experiencia y conocimientos y sobre todo cuídate muchísimo y gracias por todo. Un saludo una alumna
Excelente
Would love to make this but it looks like it will take the entire day omg
If you want you can always make the mousse, the cake and one other layer! Or we made mousse cups with mango purée on top and they were delicious!
@@SugarGeekShow Will give it a shot and maybe work my way up to the full thing lol
Maybe you can make some parts a few days before so you have less to do in one day. I often do that when I make entremet.
Omg I felt like I've just travelled to a tropical country watching this how you guys made this delicious creation! Thank you so much for bringing Christophe to your show!
Can I substitute glucose for corn syrup with the same quantity please?
Jess, thank you for your kind word and I am so happy to be here .
you can definitely sub glucose with corn syrup, same quantity.
Wow what a high level content! Under rated channel!
Muchas gracias que ricoooo
Hii need more recepies like this its a great work
the plan is to make a lot more .
@@christopherull1852 great thankyou soo much its a great insipiration for us kind a home bakers
This is the best cake ever!
He is phenomenal. Even though the English is a little hard to understand sometimes, he makes it look easy. Keep em comin.
Yeah the auto generated CZcams captions are a little rough with his accent 😂 But so much great info! Glad you liked it
Which accent ??? 😂😂😂
Passion fruit and white chocolate
Yeah ! So happy to see both of you :)
For next exotic entremet, I would say passion fruit & chocolate milk …?!?
Thanks for that recipe. I love the idea of the coconut 🥥 What’s the name of the tool ?
Merci à vous 2
Passion fruit and chocolate sounds really good!!!
we are using a wire brush tool . you can find this in any sculpting store or in amazon....
No entendí nada😅 pero como disfruté verlos, debe ser delicioso, haré algunos de los rellenos para una torta. El curd de mango debe ser la muerte!
There are so many delicious elements that I love. I have to try this for my family.. I need to stock up on my gelatin sheets😂
Hope you like it!!
We want to see the end product😄
Amazing dessert I ❤ it😊
So I made the Cremeux for my cake filling however the flavor was lackluster however once I added diced ripe mangoes, the flavor blossomed and it was lovely.
KASARAP NAMAN!!
That accent though 👌🏻👌🏻
Full support po
حلوة اوووى
i'm going to TRY an cook your strawberry cake recipe for mothers day...just one problem though..i'm cake illiterate...lmao i hope it turns out right
Made fruit mousse desserts ,, like apple , mango , lemons .. I’ve made green apples , took 2 days cause of freezing
Wow 😍😍😍
Maracuya next 😍😋😋😋😋😋
What is the alternative to pectin acid?
Can it be dispensed with?
And what is the alternative to it...
Thank you very much for the wonderful kindness❤❤❤❤

I try its come out thanks its wow thanks
I have tried to make this and it turned out great except for the mirror glaze. In the recipe it says '26 grams condensed milk', is this right? It seems very little.
I'm currently making it again with smaller dome molds
My dear beautiful gorgeous. Is it possible to have Arabic subtitles for your videos? next or old. I have been following you for a while, but I find it difficult to understand the content due to the poor English language, I hope. translation is available. in the channel. Thank you very much for your beauty and the beauty of your wonderful and useful channel.
Yes she does have subtitles on!
i want to know how you learned all this ishiftaltrightbd love to be a baker and do cute creations like you do i must learn
Please a Guava fruit mousse cake. Thank u.
Where did you get your apron?
Can I use the recipe of cremeux , and substitute banana instead of the mangoes? Would the recipe still work or any changes to be made?
Oooooo you guys should try to make a banana 🍌 one 🤤
that's sounds good too.
Hi . Can we make the glaze beforehand and reheat it for use ?
How many yolks is the mousse mixed into
Can I substitute the mango with pineapple ?
Absolutely.
means 'freezing' in the fridge (4-7°C) or in the freezer (-18°C)??
What can I use as a substitute for pectin NH
Please subtítulos en Español gracias.
How many gelatin sheets did you use for the mango curd ?
Passionfruit please!
رائعة جدا .اختك هند اتمنا نكون اصدقاء
How big are the mold sizes? Really wanna get some molds so I can make this! 😁
I'm not sure why I need to use Pectin NH. Can I substitute regular pectin instead?
You would need low sugar pectin and you’d have to use more
What can we use instead of the pectin NH?
وصفات جميلة نتمنى تفعيل اللغة العربية للمزيد من الفائدة
You did not say how many egg yolks in the mousse
sorry for the delay, the recipe is now up to date.
Thanks
Fabulous! What is the brand of the small food processor with the thumb on/off? It’s a great size!
Are you supposed to eat this frozen or thawed out?
Thawed out :)
Pectin NH is the slow setting one?
No, it’s a special type mainly used by professionals. It works with low sugar, but you need less of it than regular low sugar pectin. Modernist Pantry has a good explanation on different types, but I don’t want to link since CZcams comments with links almost never go through.
From the post:
“Now there may be some of you out there saying “Wait, I make sugar free jams!”. If you make sugar free jams you may use something called universal pectin. This pectin is an LM pectin, LM pectin needs calcium in order to gel. This is why it works well in low sugar jams. We carry 3 types of LM pectin. Traditional LM pectin, Amidated LM pectin, and pectin NH. The difference between amidated and regular LM pectin is amidated pectin can gel with a lower amount of calcium. As low as 10mg of calcium can be used to gel 1 gram of pectin. As we stated LM pectin requires calcium to gel, and Pectin NH contains the calcium needed to create a gel. So whatever the type of pectin you are using can easily be deciphered by the method of the recipe. If there is sugar and acidity in the recipe then use HM pectin. If you are making sugar free jam, use LM pectin or pectin NH. Whatever jelly or jam recipe you are making you can now easily figure out what ingredient to use and forget about having to decide what ingredient will work for you.”
may I se frozen mango
Hi. Can I use 180 bloom sheets?
You can , I will recommend to increase your gélatine amount by 10%
Glaze doesn’t include corn syrup as written and yet they clearly talk about it. Please update the recipe for the directions provided.
It calls for glucose which can be replaced with corn syrup, and they mention that when discussing the nougatine
It looks good,but to much work for me 😜
haha
Can I use agar agar and if so how much ?
for which recipe?
@@christopherull1852 good question let me watch it again.
Egg substitute
Beautiful 👌👍🌹🌹🌷!!
❤❤❤❤❤❤❤❤❤❤❤😅
It’s a pity to ad glucose in food.
Is Christopher a French
Longgggggg recipe
You can always make just a few components. We made coconut mousse cups with mango purée on top and a bit of the tuile and they were delicious!
Sneaky Liz😂
🤣🤣🤣
Long recipe 🙄
Can’t really understand some of of the words you say as you were fast saying them with hard accent! No written recipes provided making it difficult to learn! No thank you never again!
You mean the written recipe in the description of the video and the blog post 😑
Thank you for the feedback .
414 grams sugar, 414 grams glucose....🥲