Chocolate Piping Skills #valentinesday #shorts #youtubeshorts #chocolate #skills #cakedecorating #

By Bruno Albouze

Ingredients

Instructions

1. Lemon gel: Mix the sugar and agar-agar. In a separate saucepan, heat the lemon juice, water and vanilla. Add the sugar mixture, bring to a boil and cook for 2 minutes. Cool, then refrigerate until fully set. Blend with an immersion blender until smooth and soft; if too firm, add a little lemon juice and blend again. Shape up to 80 g of gel per cake and freeze before use.
2. Chestnut sponge: Grease a cake ring and line it with parchment or flour it. Sift the flour and baking powder together. Blend the room-temperature chestnut cream with the rum until smooth. Add the softened butter and process until combined, scraping the bowl. Add the eggs one at a time, processing briefly after each. Add the dry ingredients and mix just until no flour streaks remain. Pulse in the r
3. Chestnut crémeux: Soften the gelatin in cold water, drain and set aside. Pass the chestnuts through a food mill. In a saucepan, combine the chestnut purée, chestnut cream, water, vanilla, rum and simple syrup. Bring to a brief boil, remove from heat, and stir in the gelatin until dissolved. Blend smooth with an immersion blender or pass through a fine sieve. Shape into 2 identical hearts about 1 i
4. Chestnut mousse: Soften the gelatin in cold water and drain. Bring the heavy cream and vanilla to a boil, pour over the white chocolate and stir until smooth. While warm, stir in the gelatin. Blend in the chestnut cream, then the remaining cold heavy cream. Refrigerate overnight to set.
5. Caramelized walnuts: Lightly toast the walnuts in a dry pan over medium heat or in the oven. Cook the honey, water and butter over medium heat until a dark amber caramel forms. Take off the heat, stir in the walnuts, then return to low heat and stir for another minute. Pour onto a silicone mat or lined sheet and separate the nuts with forks or a spatula before the caramel hardens. Cool fully and s
6. Assembly: Build in a stainless steel ring from the bottom up, or in an inverted silicone mold from the top down. Put the thickest sponge layer in the bottom, pipe a generous layer of mousse around the inner edges and press it smooth with the back of a spoon to seal any gaps. Place the frozen crémeux in the center and spread a thin layer of mousse over it. For a steel ring, add the second sponge, t
7. Garnish: Glue 3 caramelized walnuts together with a little leftover mousse and freeze until ready to decorate.
8. Heart-shaped chocolate lace: Pipe a continuous, well-linked web of tempered chocolate on acetate, add dots of chocolate at the main intersections, let it set until no longer tacky, then cover with another sheet of acetate and weigh it down lightly with a flat tray so it does not curl as it hardens.

Summarized from Bruno Albouze's video. Watch it for the details.

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EggLemonCreamHeavy creamWalnutWhite chocolate