1.8M views · 10K reactions | La casserole de fraises | La casserole de fraises ! Le dessert qui n'a pas besoin de mijoter :) | By Chefclub | I just poured this directly onto a tightened plastic film, onto another pan. Obviously you can take a salad bowl, something big enough, then here a circle there cake and look at the technique, we're going to press the film, what's going to happen that it stretches the film, it's going to create a back naturally, the sugar is cooked v to figure it out and we might put it on our cake and you'll see it's going to be just amazing. There, beautiful, you can remove this quietly, well cooled obviously, be very careful, it's still pretty fragile, very fragile, here, beautiful, by the way, pick up my chocolate. I have dark chocolate over here, gonna spill our pan that been chilled a little in the fridge. It's panicking, of course. There’s a lot of chocolate but it’s going to be used throughout the recipe. Look closely at the gesture. We gonna do some laps like this We're going to shirt out the edges. Here you go, beautiful. Come on come with me I tried a small drink. Gonna fill it up about three quarters! Hop, like this Obviously I use dark chocolate, you can use white chocolate or milk chocolate. We're going to pour again the surplus of the small glass on a sheet of baking paper cut in square, you'll understand why in a few moments a small palette, we come to spread this with love like this around the four corners, magnificent stay. We're going to get the other paper, we're going to put it right around the other wrist, it's going to stick, it's gonna freeze like this, we're gonna make a little chocolate pan, here we're pushing it a little, come on with me, we'll set it straight Tement in the fridge, thirty to 45 minutes, I hope it's solid, I'm coming back here with my pan from the fridge, chocolate has had time to solidify, you saw a real little pan, I'm going to link directly with my little whipped cream, we're going to put it in dan s the bottom in a first time. I have here the boudoir cookies cut, we're going to put them like this, a little strawberry coulis will soak the cookies, give texture and above all a lot of sweet treats, I personally love it. Cut strawberries, doesn't eat bread, the more strawberries in strawberry dessert, the better. I come back with my little pouch of whipped cream and here we go, we just put it on like this, pretty nicely. I do it like this obviously nothing prevents you from spooning it for example it works very very well. Nicely cut small strawberries and there we're going to place them one by one like this in which it doesn't fit quite elegantly. I managed to put some small mint leaves. Look at me how pretty this is. We finish with a tiny bit of groupe a few points from there. This will add look at me color obviously we can put more I'm doing very very well. I'm coming back here to my little year which is already a tiny bit off obviously. We'll take it off like this, you see, it's nothing complicated. Hop is! Beautiful! We obviously take that away as well. We gonna soak it in my leftover dark chocolate like this and stick it like this. Here, hands can be taken off easily, I'll collect my lid and come back with my little dome from earlier. Don't forget the little glass we made, this will serve as a little stopper, we're going to pick up the dome directly and place it nicely on our little pie, on our little pan and look at this divine beauty a real casserole e in chocolate, everything is edible, treat yourself my friends.
Chefclub - La casserole de fraises
1.8M views · 10K reactions | La casserole de fraises | La casserole de fraises ! Le dessert qui n'a pas besoin de mijoter :) | By Chefclub | I just poured this directly onto a tightened plastic film, onto another pan. Obviously you can take a salad bowl, something big enough, then here a circle there cake and look at the technique, we're going to press the film, what's going to happen that it stretches the film, it's going to create a back naturally, the sugar is cooked v to figure it out and we might put it on our cake and you'll see it's going to be just amazing. There, beautiful, you can remove this quietly, well cooled obviously, be very careful, it's still pretty fragile, very fragile, here, beautiful, by the way, pick up my chocolate. I have dark chocolate over here, gonna spill our pan that been chilled a little in the fridge. It's panicking, of course. There’s a lot of chocolate but it’s going to be used throughout the recipe. Look closely at the gesture. We gonna do some laps like this We're going to shirt out the edges. Here you go, beautiful. Come on come with me I tried a small drink. Gonna fill it up about three quarters! Hop, like this Obviously I use dark chocolate, you can use white chocolate or milk chocolate. We're going to pour again the surplus of the small glass on a sheet of baking paper cut in square, you'll understand why in a few moments a small palette, we come to spread this with love like this around the four corners, magnificent stay. We're going to get the other paper, we're going to put it right around the other wrist, it's going to stick, it's gonna freeze like this, we're gonna make a little chocolate pan, here we're pushing it a little, come on with me, we'll set it straight Tement in the fridge, thirty to 45 minutes, I hope it's solid, I'm coming back here with my pan from the fridge, chocolate has had time to solidify, you saw a real little pan, I'm going to link directly with my little whipped cream, we're going to put it in dan s the bottom in a first time. I have here the boudoir cookies cut, we're going to put them like this, a little strawberry coulis will soak the cookies, give texture and above all a lot of sweet treats, I personally love it. Cut strawberries, doesn't eat bread, the more strawberries in strawberry dessert, the better. I come back with my little pouch of whipped cream and here we go, we just put it on like this, pretty nicely. I do it like this obviously nothing prevents you from spooning it for example it works very very well. Nicely cut small strawberries and there we're going to place them one by one like this in which it doesn't fit quite elegantly. I managed to put some small mint leaves. Look at me how pretty this is. We finish with a tiny bit of groupe a few points from there. This will add look at me color obviously we can put more I'm doing very very well. I'm coming back here to my little year which is already a tiny bit off obviously. We'll take it off like this, you see, it's nothing complicated. Hop is! Beautiful! We obviously take that away as well. We gonna soak it in my leftover dark chocolate like this and stick it like this. Here, hands can be taken off easily, I'll collect my lid and come back with my little dome from earlier. Don't forget the little glass we made, this will serve as a little stopper, we're going to pick up the dome directly and place it nicely on our little pie, on our little pan and look at this divine beauty a real casserole e in chocolate, everything is edible, treat yourself my friends.
Chefclub - La casserole de fraises
