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Sweet Kitchen Skills
Denmark
Приєднався 11 гру 2014
My name is Markus Grigo. Welcome to Sweet Kitchen Skills. I have a passion for chocolate, pastrys, cakes and desserts. I’am a educated cook and baker and selv learned pastry chef. I worked in Michelin restaurants, pastry shops and i had my own cake and ice cream business. I have published cake and dessert books and baked on national TV. I’am also one of the judges in the most populare baking show in Denmark. Yes, that one 😜. Welcome to Sweet Kitchen Skills. I hope you are going to like my videos.
I will share a new video as often as i can, so please subscribe to my channel, so you don't miss out on anything.
Thanks for watching and supporting me. I really appreciate it :o)
I will share a new video as often as i can, so please subscribe to my channel, so you don't miss out on anything.
Thanks for watching and supporting me. I really appreciate it :o)
Toscani apple cake is the moistest and best tasting cake ever
Toscani apple cake is the moistest and best tasting cake ever.
Spring form Ø 18 cm, buttered and drizzled with almond flakes, Baking sheet at the bottom.
4 large apples. I used Elstar.
Peel the apples and remove the core. Cut in slices. You need about 700 gr apple slices.
1 lemon. Grate the lemon on a grater and put into the apples, together with the lemon juice. Mix well with your hands.
Ingredients for the batter: 3 eggs, a pinch of salt. Beat well.
Add 150 g of sugar. 1 teaspoon vanilla sugar or vanilla essence. Beat to a fluffy eggnog. Add 120 gr melted butter, whip briefly. Sift 120 g wheat flour and 1 tsp, baking powder into the mix.
Mix well. Add 120 ml milk/cream. Mix shortly. Batter is done.
Add the apples to the batter, together with 50 gr almond flakes, 30 gr pine nuts and 50 gr raisins. Mix well. Fill into the prepared baking tin.
Place in the preheated oven (hot air) for about 40 minutes at 180°C. Cover the cake if it becomes too dark. The taller the cake, the longer it takes to bake. Allow the cake to cool well without removing it from the dish. The result is a delicious apple pie.
00:00 Introduction
00:50 Peeling the apples.
01:31 Cutting the apples.
02:05 Adding lemon juice.
02:39 Making the batter.
04:26 Mixing the dry ingredients.
04:51 Mixing apples and batter.
05:15 Fill into the cake tin.
05:44 Baking the cake.
06:06 Reveal the cake
06:32 Serving the cake
Spring form Ø 18 cm, buttered and drizzled with almond flakes, Baking sheet at the bottom.
4 large apples. I used Elstar.
Peel the apples and remove the core. Cut in slices. You need about 700 gr apple slices.
1 lemon. Grate the lemon on a grater and put into the apples, together with the lemon juice. Mix well with your hands.
Ingredients for the batter: 3 eggs, a pinch of salt. Beat well.
Add 150 g of sugar. 1 teaspoon vanilla sugar or vanilla essence. Beat to a fluffy eggnog. Add 120 gr melted butter, whip briefly. Sift 120 g wheat flour and 1 tsp, baking powder into the mix.
Mix well. Add 120 ml milk/cream. Mix shortly. Batter is done.
Add the apples to the batter, together with 50 gr almond flakes, 30 gr pine nuts and 50 gr raisins. Mix well. Fill into the prepared baking tin.
Place in the preheated oven (hot air) for about 40 minutes at 180°C. Cover the cake if it becomes too dark. The taller the cake, the longer it takes to bake. Allow the cake to cool well without removing it from the dish. The result is a delicious apple pie.
00:00 Introduction
00:50 Peeling the apples.
01:31 Cutting the apples.
02:05 Adding lemon juice.
02:39 Making the batter.
04:26 Mixing the dry ingredients.
04:51 Mixing apples and batter.
05:15 Fill into the cake tin.
05:44 Baking the cake.
06:06 Reveal the cake
06:32 Serving the cake
Переглядів: 1 422
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Thank you for the super informative video. I do have some questions if I may. We produce gelato and now my lovely wife wants to make gelato cakes for birthdays, etc. I was wondering if you could tell me what you would recommend for us to use to spray the outside of the cake with chocolate. Thank you. We make gelato sticks and we simple hand dip into the chocolate. Cake is much larger, and I was wondering if you could recommend what's the best way to cover a gelato cake - about 1000 - 1300 grams in size. Thank you. Barnett, Lev
Thanks for your mail. I am not sure if i understand you. Its a big different in the amount of chocolate dipping by hand or spraying. If you spray use 50/50 cocoa butter and chocolate. Just melt together at 50 C. Then cool to 26C and spray the cake, for Velvet look. Good luck💪
What is the AirBrush you are using. Looking for a 1MM but only finding Spray Gun which I am told is not ideal because of the volume of air used and make the coco butter setting in the gun?. I am using 0.8 mm and it is not ideal…
Hello. Watch my video about equipment. Remember too watch all videos🙏. There is a lot of information. Thats the idea of my Chanel, Cant answer all e-mails. 0.8 mm is great. But the butter will set if you dont keep the brush warm, 35C. Again and again. You also need a compressor that works with the brush you have.
HELLO MADE THIS CAKE, TURNED OUT REALLY REALLY GREAT!! THANK YOU FOR SHARING.
Thanks a lot. You will love this cake.
definitely want to try this recipe! wonderful video
Thanks🫶
Grüße aus dem deutschen TV 😅
Приятного аппетита!!!😊💥💥💥
Looks yummy
Thanks. You have to try the cake😉
THANK YOU SO MUCH FOR SHARING I WILL MAKE THE CAKE SOON.
Looking forward to here what you think🫶
I love the cake and I LOVE the music!
Try to Bake this cake. 🫶
@@SweetKitchenSkills yes I certainly will. I love baking.
Não tem um método mais simples para ensinar a fazer os bombons?
Is Van Houten Good?
Gosh you are awesome❤
Very simple and very beautiful😎
Exelente video saludos a todos desde San José del Cabo Baja California Sur México 🇲🇽😁😁
Greetings back ti you🫶
so what is the update? did the untempered cocoa butter produce fat bloom?
No. I kept them for 1 year. They never bloomed.
I love it 😭💞
How long would you say the shelf life for this kind of bonbons have, when they contain creme? I have a wine cabinet (that has never seen a wine bottle, only chocolate,- that happens when a hobby gets obsessive….😂), so I have the temperatures under control? And how on Earth do you keep your workspace so clean and tidy?? Mine looks like The Day of Doom every time…😅
In the fridge for 1 week. 😃
Thank for showing me the best to temper chcoolate
Nvm if U are not religious but it's all God given prasise Him to gv thanks
Espectacular gracias
These are so beautifull. And your making and präsentation is very sympaticle. Nice work man...👍👍👍
Danke mein Bruder♥️♥️🇩🇪🇩🇪
Sehr cool
Written recipe will be helpful thanks 🙏
awesome unique technique a God given talents In Jesus Name GBL
Thanks a lot. Sorry, i’am not religious. I beleave hard work makes anybody good. Jesus has nothing to do with it😉
Diga, é a manteiga de cacau que deixa essa capa brilhante?
Adorei a dica da esponja,mas creio que o borifador manual tb resolva.
Wow chef
I went to Belgium to get some ideas for decorating. Not a single shop had colored bonbons,- there were only pralines and plain chocolate bonbons everywhere! I might as well stayed at home, watching your videos and saved loads of money..!! So thanks a lot for all your educational videos,- love every single one of them!!
Thanks a lot🙌🙌
ماشاء الله
I am making bonbons with a raspberry fruit puree. Can you tell me the shelf life?
Hello Sorry. I dont care about shelflive, i care about taste. 😉
Subscribed
Am subscribed 😂🎉🎉🎉🎉
What’s your airbrush? Don’t have compressor?
Amazing
Hello. Iwata Highline Total control 0,5 mm. Haven’t you seen my video about equipment😉
I will. Thank so much
Hi, ive been watching your videos for decorating with cocoa butter. I tried to do it at home. but I have plastic molds (not poly carbonate), and the cocoa butter stuck to the mold instead of my chocolate.. I was wondering what I could have done wrong. I tempered the cocoa butter, decorated the molds and let it sit for 10 minutes, then poured the tempered chocolate on it. Pleasee help me!!
Hello When that happens, either the cocoa butter was not crystallized when you poored in the chocolate or the molds with the cocoa butter where to cold. They need to be room temperature. Or the chocolate cant stick to the cocoa butter. I have explained that in many of my videos. Good idea too watch them all😉
Привіт з України! Ці 2 начинки мої улюблені для цукерок! Дякую
Hello. Greetings and a lot off love back to all Ukranians🫶🫶🫶 welcome to my channel
Ciao, ho appena scoperto il tuo canale, bravissimo e finalmente una spiegazione fatta bene utilizzando il Cacao Mycryo in italiano. Sperando che tu possa ancora leggere ti chiedo se è fattibile utilizzare questo procedimento per temperare il solo burro di cacao per aggiungere il colorante liposolubile ad esempio per decorare su acetato o stampo da praline. Se sì quale dovrebbe essere la temperatura per aggiungerla e quella di utilizzo ? Grazie
Hello Check out my video about how to temper cocoa butter. Its the same with or without color. Heat to 45C, cool to 27C, while stirring, heat to 29C. Use😉
Thank you for the details! I absolutely love the explanations behind them as well. You are super nice and helpful. I’ve yet to find a working method! 🥰
I really love your work
Looks great...
Thanks🫶
What are the ratios ?
Waauuu die sind so schön, man weiß nicht ob man sie verspeisen oder sammeln soll👍👍👍
Danke Volker🫶
Wow! I had no idea this was possible! Thank you!
Thanks!
Wow. Thank you so much. I really appreciate it🫶🫶
@@SweetKitchenSkills you have taught, and continue to teach me so much! THANK YOU!
To me it looks like you are using a brush rather than a pencil, since a pencil is filled with led and....the brush has hair to paint with.....
I prefer much more an airbrush. Its easier, more beautifull, faster and you use less color💪
@@SweetKitchenSkills The airbrush does give rather excellent results!
My cocoa butter is too runny after tempering and any design I make slips down to the bottom. What should I do?
i tempered my cocoa butter but it is too runny to decorate, what should i do?
Watch more of my videos.😉 Cool your mold to 18 C. Cocoabutter 28 C. Spray thin layers.
Looks great!👍🏽
Oh der sieht so lecker aus. U d perfekt dargereicht.
Hello, thank you for the video. Is it necessary to heat milk chocolate to 45 degrees and then lower it to 30 degrees, or can I just directly lower it to 32 degrees, and work with it directly?
Que hermoso trabajo!!! 😍😍😍.. gracias por compartir tu experiencia y habilidades en este arte de la bombonería!!!..😃😊🙏🏻🙏🏻🙏🏻🤗🤗🤗
Thank you for taking your time🫶