The Best Pavlova Recipe (with Berries and Chantilly Cream) 

Is it just me or does everything sound better and more delicious when Christophe says it.🤗😊

I’ve made many pavlovas and if you use caster sugar it takes it to another level.

New to watching this channel. In addition to enjoying the amazing artistry of the food created, I got a kick out of Liz's humorous teasing of Christoff and his accent.

If I could listen to someone all day, it is christophe!

You guys are literally making all my absolute favourites!!

Sooo happy to see both of you chef's.. Most all time favorite chefs

Big thanks for both of you guys 🙏🏻🙏🏻🙏🏻❤️❤️❤️❤️❤️❤️

I loved watching you two together! The look on your face when he was showing how to properly hold the piping bag was priceless! 🙏🏻❤️🙏🏻

A chaque fois vous nous apprenez de nouveau truc Merci

Thanks for sharing great tutorials. I love the knowledge Christophe is bringing to the channel too while still having your fun energy . Together you guys are so fun!! Can’t wait to try this!!

Omg amazing. You two are great partners. You have taught me so many great techniques

WOW😎I definitely need to try this! You guys are amazing !!!!! Making candy and baking that's my happy place. As soon as I'm done with the bonbons I will be doing these thanks for sharing

Thank you!

Awesome demo and presentation. It's so cute to serve these little pavolova. My favourite. Thank you both

This is so good... He tells so the details... Nice video

Looks amazing. I will definitely try these. I have the larger sphere mold but will buy the smaller one and try. Thanks for sharing.

Bazic!!! I loved how you repeated the word made me 😂 😂😂😂 my favorite baking show.

Thanks for watching!! Don't forget to follow Chef Christophe on Instagram @christopherullpro and get the full recipe on our blog>>> sugargeekshow.com/recipe/mini-pavlova-with-berry-chantilly-cream/

When you're cooking the meringues, are you using a convection or not

Love this !!!!!!

00:00 Intro 00:16 Cleaning the mixer 01:10 Making French meringue 02:08 Mixing the stiff peaks 02:56 Flavoring pavlova 03:26 Folding the meringue 03:49 Piping the meringue 04:37 Piping onto molds 05:16 Piping a large pavlova 05:39 How to hold a piping bag 07:26 Making a long cake pavlova 07:40 Baking the pavlova 07:51 Making berry compote 09:34 Cooling the compote 09:48 Making vanilla Chantilly 10:14 Dairy-free Chantilly 11:28 How to fill a piping bag 11:48 Coloring Chantilly cream 12:33 When is my pavlova done baking? 13:23 Storing pavlova so they don’t get sticky 14:01 Filling the pavlova 14:28 Piping the Chantilly 14:39 Decorating the pavlova 14:50 Fancy long flower pavlova 15:13 Tasting the pavlova

Looks great, I have to try this out!

Wao, luce exquisito. Gracias.🥰🥰

Can't wait to see what you're doing

Thanks for sharing! I’m just curious why the powdered sugar wasn’t mix in while whipping so as to avoid the risk of deflating the meringue?

I’m used to my KitchenAid but maybe, I’ll try the Bosch.

Nice

I was wondering why I hadn’t seen the metal bowl for a while. Curious why and when you choose the plastic bowl over the metal bowl?

If we refrigerate the finished Pavlova will the meringue still be crispy after a few days?

Yumyumyum

Bravo 👌👌👏👏👏👏👏👏

Might replace the egg whites with chickpea water should do the same job.

🙌🙌🙌🙌

😍😍😍👍👍👍👍👏👏👏👏

Take it from a Kiwi . This is not a pav .

This is not pavlova 😅

what an amazing video!! one more follower