Autoplay
Autocomplete
Speed
Previous Lecture
Complete and Continue
Yuzu Mont Blanc
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 (1:05)
Why this Mont Blanc
Download the recipe
Market list
Picture and Schema of the final result
Crushed puff pastry
Mixing crushed shortbread (8:08)
Final result crushed pastry (0:47)
Yuzu Jam
Yuzu Jam preparation (2:53)
Blanching Process (4:42)
Mixing the blanched skin (3:31)
Yuzu jam (8:25)
Meringue
Swiss meringue (4:45)
Piping the meringue (8:39)
Baked Meringue (0:41)
Chantilly Yuzu
Chantilly yuzu (2:00)
Chesnut Cream
Chesnut Cream (5:00)
Soaking the candied chesnut (1:18)
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)
Making the decoration (8:49)
Setting up the mont blanc
Dipping crushed puff pastry (1:40)
Adding the meringue (1:15)
Piping the yuzu jam (0:51)
Whiping chantilly (0:50)
Dipping in chantilly (1:43)
Pipping the chesnut cream (1:54)
Decoration of the mont blanc (2:45)
Adding the chocolate decoration (0:44)
Storage
Thank you and what is next?
Feed Back
Thank you
What you are going to learn
Lecture content locked
If you're already enrolled,
you'll need to login
.
Enroll in Course to Unlock