24 Dessert Tricks That Only Pastry Chefs Know
24 Chocolate & Caramel Dessert Decorations ⬇️ SCRUMDIDDLYUMPTIOUS RECIPE LINKS BELOW ⬇️ Have you ever wondered how some of the top pastry chefs manage to make their desserts look so stunningly beautiful? Well, they're likely not about to reveal their tricks, which is why we've taken it upon ourselves to show you exactly how to decorate your desserts like a pro and turn them into major eye candy. These 24 clever dessert decorations are going to impress the socks off of everyone you know, just you wait!
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1.–7. | 7 Impressive Chocolate Decorations:
They say we eat with our eyes, and that might well be true, but if you think that you have to be a fancy pastry chef to turn cakes, pies, and muffins into feasts for the eyes, think again! We're going to show you just how easy it is to beautifully and tastefully decorate desserts using everyone's favorite sweet treat, chocolate!
8.–12. | 5 Magical Caramel Decorations:
Caramel can be notoriously difficult to work with, but boy is the effort worth it! There's nothing quite as elegant as a caramel decoration on top of a delicious dessert, which is why we've created 5 enchanting caramel decorations for you to try at home. Impress your dinner guests with a fancy last course featuring delicate caramel work!
13.–18. | 6 Cool Chocolate Decorations:
Dessert is already great on its own, but wouldn't it be wonderful if there was a way to take it to a whole new level? Well hold on to your hats, ladies and gentlemen, because there is! In fact, here are 6 delicious ways to take your sweets from blah to wow! in no time!
19.–24. | 6 Showstopping Chocolate Decorations:
With these 6 decoration ideas, every sweet treat from here on out will become an absolute showstopper. With just a few simple steps, you can transform all your desserts into real work of arts. You won't believe what all's possible with melted chocolate, bubble wrap, and wax paper!
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Episode 6: How to make the perfect chocolate mousse cake with Carat (recipe link in description)
How to make a classic chocolate mousse cake with compound chocolate.
More info:
Recipe available on page 9 of this recipe booklet:
12 Layered Cake Replication Challenge | MasterChef Australia | MasterChef World
In this Pressure Test, home cooks will have four and a half hours to recreate pastry chef Andy Bowdy's signature twelve elements layered cake.
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Intense Black Forest Cake Challenge | MasterChef Canada | MasterChef World
The tension rises as contestants tackle an intense Black Forest Cake challenge. Witness their determination and unique approaches to this classic dessert. Who will impress the judges and secure a spot in the top 10?
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The Perfect Chocolate Cake by Chef Dominique Ansel
It's time to bake! This time, I'll show you how to make the perfect chocolate cake, with layers of My Go-To Chocolate Cake and Dark Chocolate Ganache, and how to glaze it with that same ganache so you get a perfectly smooth and clean finish. All these recipes are in my book, EVERYONE CAN BAKE, out now in print and ebook (DominiqueAnselBook.com). Here's what you'll need:
INGREDIENTS
220 g (1 1/2 cups) AP flour, plus more for dusting
300 g (1 1/2 cups) sugar
45 g (1/2 cup) unsweetened cocoa powder
2 g (1/2 tsp) baking powder
3 g (1/2 tsp) baking soda
1 g (1/4 tsp) salt
90 g (2 large) eggs
115 g (2/3 cup) vegetable oil
225 g (1 cup) whole milk
EQUIPMENT
8-inch (20 cm) round cake pan
1. Preheat oven to 350°F (175°C). Butter the bottom, sides, & edges of the cake pan. Pour in some flour* & shake around until evenly coated. Tap out any excess. (If you don’t plan on frosting your cake, use cocoa powder instead of flour to dust the pan so you won’t see white spots on the cake when unmolded.
2. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, & salt in a large bowl until combined.
3. Whisk together eggs, vegetable oil, & milk in a medium bowl until combined.
4. Add wet ingredients to the dry ingredients in thirds, mixing with a spatula until combined after each addition to create a smooth chocolate batter.
5. Pour batter into the prepared pan until it reaches halfway up the sides. Level the surface with a spatula. Bake until cake is set in the center, 45-50 min. There are 3 ways to check if it’s done:
*Jiggle it: The cake should wiggle a little in the middle. If it wiggles a lot, it’s not ready.
*Nudge it: Press the top gently; it should bounce back to your touch.
*Poke it: Stick a paring knife into the center of the cake. If it comes out clean, it’s done.
6. Let the cake cool in the pan for 15 min. While still warm, place a large plate over it, flip the plate & pan together; the cake should easily slide out. (Run a paring knife along the side of the pan if needed).
For my Chocolate Ganache recipe, check out my Chocolate Ganache Truffles video or in my book, Everyone Can Bake, along with assembly instructions. #EveryoneCanBake
(Excerpt from EVERYONE CAN BAKE by Dominique Ansel.
Copyright © 2020 by Dominique Ansel. Reprinted by permission of Simon & Schuster, Inc, NY.)
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Gordon Ramsay licks plate | MasterChef
Gordon Ramsay licks plate
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