LEMON Shaped Dessert - Recipe by Cedric Grolet
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- čas přidán 25. 06. 2024
- 0:00 Introduction
0:23 POACHED LEMONS
4:01 Lemon Gel
7:16 Yuzu Whipped Ganache
12:17 Velvet Spray
LEMON Shaped Dessert - Recipe by Cedric Grolet
Cedric Grolet is one of the most well-known pastry chefs around the world, also entitled the best pastry chef of the world last year. His view of desserts is different than what we are used to in pastry and although the taste is important to him as well, what impresses is for sure the design of his desserts.
He is the one who took the idea of fruit desserts a step forward and created cakes that actually look like the fruit they represent, but they are not only fruits. They are complex pieces containing sponges, ganaches, mousses and various glazes. I find them to be more technical than any dessert I have made before, even though the taste shines as well, relying more on the natural flavor of the fruit, and less on sugar. - Jak na to + styl
Just ate this dessert on a Disney Cruise just last week! The executive chef explained the process but I really wanted to see the process in more detail, so very much appreciated!
Thank you for your kind words i m glad this helped.
Спасибо большое
Wow! Trenk you!❤️
You're welcome 😊
WOUUUUUU WHAT AN INCREDIBLE TECHNIQUE....THANK YOU SO MUCH
Glad you like it!
Wow this whole process takes hours to complete. Such an amazing video & result!
Thank you very much!
They are so beautiful, i would keep them a couple days before eat them haha
thanks for share!
My pleasure!
Es toy sorprendida con tu talento
Gracias!
طوب
👌👌😍
❤
❤️❤️❤️
♥️♥️♥️
it's neat how the velveting spray creates the 'pores' of the lemon skin, making it look more realistic. I swear for a second when you were making the lemon gel, I could smell the lemons! lol. I'm not sure how I'd like mint with my lemon. I am a big lemon meringue pie fan. It was my favorite pie as a child.
I totally agree!
Amazing hope your channel reaches 10k soon
Thank you so much 😀
Hi. This looks amazingly tasty. How many « lemons » would your recipie yield? I will make it this weekend. Thank you.
You can find the amount of lemons in grams in the recipe. Thank you!
thanks for the lesson. What do you spray on at the end from the red nozzle for attaching the leave ?
Cooling spray
thanks for the recipe. Can I use gelatine powder with the same method instead of agar agar?
No, it wont have the same texture!
@@-PastryWorkshop- yes chef😊 i tried. didn't work..thanks..
Do you have a link for the mould? I can’t find the 4cm one you mention
professional.silikomart.com/eng/
Can I use water base air brush colors for the velvet effect !?
No, the velvet effect is created thru cocobutter.
Hello, whats os the temperatura of the White Chocolate/ Cocoa butter mixture?
Check video at min 13.00 Also you can find this info in the recipe: (Velvet spray - or velvet coating - is a mix of equal quantities of white chocolate and cocoa butter, melted together to a certain temperature, depending on the use. When dipping the lemons, not more than 30C and when spraying around 40-45C.)
The Lemon segments are the pulp of the lemon that you used to make the lemon curd with the flesh?
Yes, the lemon segments are the lemon pulp!
welcome! How are you all? I wish you good luck and more success
I want to ask you, can yuzu juice be replaced with lemon juice that I can't have
Yes you can!
@@-PastryWorkshop- thank you very much
How many people is this recipe for?, thanks
where can I get that mold to finish the sphere?
It is a Silikomart mold!
Can I know the name and where I can buy the silicon mould for make the lemon the one you use at 9:00 minutes?
professional.silikomart.com/eng/
You can buy actual lemon molds to make life easier.
May I ask which spraying gun / airbrush you are using?
Hi Jan. I m using Dedra air brush and spraying gun for velvet effect, such as Swiss Krea.
Is there a replacement to the gelatin?
You cant replace gelatin in this recipe
Is it possible to replace agar agar with gelatin?
I do not recommend, it has different proprieties.
Hello.While watching the video and demonstrating the recipe, I coated the mousse with chocolate and then when I refrigerate or freeze it, the chocolate coating cracks or cracks. I don't know why and how to solve it. Can I do it?
Try lowering the temperature of the glaze. Also do not freeze it after!
Ce mult m-am bucurat sa aflu ca ești romanca! Când am făcut acest desert acum ceva vreme am urmărit videoclipul tău și apoi pe cel al lui Bruno Albouze. Normal ca al tău mi-a plăcut cel mai mult! Am făcut 2 variațiuni ale acestui desert, una originala, iar a doua cu tema tropicala, însă tot in forma de lămâie. Felicitări pt ceea ce faci, te imbratisesz, m-am abonat cu drag! 🌺🥰
Multumesc mult! Suna bine varianta tropicala! Ma bucur mult ca video-ul ti-a fost de folos!
What bloom gelatine do you use for whipped ganache? Thanks
it makes it more stable
I use 220 bloom!
Does anyone know if these are served at room temperature or refrigerated?
Refrigerated always!
💓🙏🌻👏👏👏😘
Anybody knows where I can buy a silicone mold like that online?
shop.silikomart.com/en/home
AliExpress
When my lemons defrosting on the fridge and ready for it, water comes out from then, why this is happening ?
It is most likely condesation. Check the temperature inside your fridge.
Hello mam, what is sugar A and sugar B?
It just goes in the recipe in different steps.
Can sheets of gelatin be used instead of powder? Would the amount be the same?
pastry-workshop.com/introduction-to-pastry-gelatin-despre-gelatina/
How can i make water drop??
By spraying neutral nappaj (glaze)