Michelin Star Dessert At Home: Black Forest Cake

Good day, today you will do something sweet. I'll make you the best green Black Forest cake, I've prepared a pistachio crumb and a sweet caramel. So, let's get started. I'm starting to make my sponge. So I'm interested in all the executive matters. Almond tea, plan tea, you know, a chocolate. I'll see the whole recipe in my conclusion, so you can find out. Then I'll add a piece of almond to the stuff, so it stays for a few minutes. Then I'll plan on eating the cocoa and changing it again. The last thing I need for a sponge is a regular head. So I'll stay until he gets used to it. I'm going to change the chocolate for the chocolate mix. I've got two heads of paper ready, so I'll mix them on top and then I'll put them on your back. A pack is kept at 160°C for about 13 minutes. Next thing I have to do is start with chocolate mousse. So I changed my chocolate to a bain marie, I'll put the milk and cream on the table. I'll add gelatin to the cold water and then I'll start serving you regular chocolate with sugar. Chocolate mousse is ready, so she adds a little bath mary and a little chocolate cream. I'm going to turn it back on and make it 82 degrees. I'm going to make you some gelatin. And now that we're all changed, the first time I see you I'll try to fight. I'll leave it on the side to go back to the top and this time add cream to high consistency I'm going to go to the water. The next kiss of the chequered flag is red. So before I put out the gelatin in the cold water, I'll pack some red puree in the cold water and start cooking. I'm going to put some cold water in my drink and I'm going to put some cold water in my drink and I'm going to start cooking. Then I'll make them from scratch, add gelatin and plant them on the side, so they'll come back. The last thing I need to look at is red syrup I like. So I'll start by making a little red puree in cold water and start cooking. I'll make you a red-hot-looking one. I'll go to the side, so we can go back and start looking. So my syrup is always cold, so I'll make a choice and start cooking. And as a hobbyist, who wants to learn how to look at things, Learn how to create your own things and live by looking. If you're interested, you can get me ready for my simple online cooking on their website www.chefmike.com And if you're a good observer, we'll work with you on your research. I'm trying to get a red red mix with the chief's choice. I also use red choice at the end, so I don't have to say anything. We'll start with the first lesson. I'll use the red syrup and the red red mix will come in the end. I'm using it to make it heavy. And now I use red mix. I'll use it well and use it again at the end. Pak will come to another conclusion. Use it. I use red red mix. I'll finish. Red red mix. I'm going to be late. A final word on the matter. I'll use the red choice at the end. A blessing to you, including the ending. For today I begin to trust my caramelized boy. If you want to know how to do it, look at my predecessor. And now I'm creating a form and creating my conclusions. As a simple conclusion, I'm going to create a red conclusion. So I create red red and I create ho create. I can make a head of syrup and make a red head of red. If you've ever seen this recipe, I like a commentary, If you'd like to see more on my channel, I'm going to make you do it. The last thing I have to do, I'm making my pistachio finishes. Full tutorial on how to do it. You can see it on my Patreon channel. You'll see the link at the end. A winning je prosté. Give me your red conclusion, One of those pistachio-shaped things. A nice pack of caramelized Malsky Slad on the head. If you'd like to see the full recipe, See you at the end. If you're still subscribing, Click here to subscribe. So if you never miss any of my new videos, Because I make this recipe every week. A to je everything for today. Thanks for your attention and we'll see you next time.