Autoplay
Autocomplete
Speed
Previous Lecture
Complete and Continue
Finger Mango Lime Milk Chocolate
Introduction
How does it work?
Let's get to know each other's
Comments
Equipment
To know me better
Welcome
What you are going to learn (1:00)
Why this finger?
Download the recipe
Market list
Picture and Schema of the final result
Few notes...
Mango Compote
Gelatin Mass (1:30)
Mango compote (4:56)
Tempering Chocolate
Definition of tempering
Tempering method 1 : Creating the crystal, manual method (14:02)
How to clean up the table (7:29)
Tempering method 2 : Seeding the crystals, magic temper (12:59)
Milk Chocolate Decoration (6:52)
Mango Mousse
Mango Mousse (19:07)
Shortbread
Shortbread dough (7:06)
Shortbread baking (1:57)
Pressed shortbread (5:03)
Unmolding the fingers (1:21)
Milk Chocolate and Mango Whipped Ganache
Whipped Ganache (5:15)
Tempering the whipped ganache (2:41)
Whipping the ganache (6:33)
Decoration and Storage
Neutral Glaze (6:34)
Spray the fingers (1:47)
Crunchy chocolate Glaze (8:34)
Mango Coulis (3:06)
Decoration of the Finger (4:33)
Storage
Thank you and what is next?
Feed Back
Thank you
Market list
Lecture content locked
If you're already enrolled,
you'll need to login
.
Enroll in Course to Unlock