As a former pastry chef, I can tell you that if you want your genoise and mousse to be fluffy and lite, you must FOLD in the whipped cream into the chocolate mix for the mousse, and FOLD in the flour into the egg mix of the genoise. Otherwise, what’s the point of beating the eggs or cream to fluffy consistency? Follow my suggestion, and your desserts will turn out MUCH better.
I usually hate the combination of chocolate and orange but after seeing this recipe my mouth is watering. I feel like grabing it from the screen. You are such a great cook Ella wow wow wow........... Simply amazing, nothing to say
I wish the world (or at least the West Coast of the US) would get over "homey & simple" desserts in restaurants and get back to real pastry like this - like we had in the 1960s. I've had my fill of crisps and brownies (not that I don't appreciate good ones).
Beautiful video, as always. Just a quick tip if I may: for the genoise, it's actually reccomended to fold in the flour and butter, very gently with a spatula or a metal spoon. This will prevent knocking all the air out, it will rise more in the oven and soak more syrup. Good job nonetheless!! xx
Ella, this is a Michelin star recipe and the presentation is so elegant! You keep surprising me every time you deliver a new recipe. Congrats to you both ❤️😘
Mina You see how gorgeous are these recipes 😊😊.. I almost watched them all 😊😊 really love how They're doing well.. The Presentation Also and the finishing.. Really amazing.. Good job.. Absolutly Love it 😍❤❤
Wow, I adore it, the marble glaze is amazing! This is definitely the chocolate and orange week, I've just made a muffin using this flavour combo! Lovely video and recipe Ella, so elegant
it kind of depresses me a little bit that a video like this somehow gets dislikes like, its relaxing, informative, and addicting to watch all at the same time why would anyone dislike this
