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Sweet Kitchen Skills
Дания
Добавлен 11 дек 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)
Moist banana cake with a Gold chocolate topping
This moist banana cake with a Gold chocolate topping is the best banana cake I have ever tasted.
It´s also very easy to make. The cake gets even better with this beautiful chocolate topping, made with Gold chocolate. Which has the taste of caramel. And to make this cake even more delicious, I serve it with caramelized bananas.
Servings: About 20 nice pieces.
Cake mold 20X20 cm (50 gr soft butter and 100 gr grated coconut for the mold.)
Ingredients:
4-6 ripe bananas, 200 gr Sour cream 38%
180 gr soft salted butter, 1 tsp, vanilla sugar, 90 gr sugar, 90 gr soft brown sugar, 3 medium size eggs. 180 gr flour, 60 gr grated coconut, 1 tsp. baking powder, ½ tsp, baking soda.
Grease the inside of the ...
It´s also very easy to make. The cake gets even better with this beautiful chocolate topping, made with Gold chocolate. Which has the taste of caramel. And to make this cake even more delicious, I serve it with caramelized bananas.
Servings: About 20 nice pieces.
Cake mold 20X20 cm (50 gr soft butter and 100 gr grated coconut for the mold.)
Ingredients:
4-6 ripe bananas, 200 gr Sour cream 38%
180 gr soft salted butter, 1 tsp, vanilla sugar, 90 gr sugar, 90 gr soft brown sugar, 3 medium size eggs. 180 gr flour, 60 gr grated coconut, 1 tsp. baking powder, ½ tsp, baking soda.
Grease the inside of the ...
Просмотров: 886
Видео
Broken Hearts, filled with caramel fudge hearts
Просмотров 4,3 тыс.4 месяца назад
These Broken Hearts are a beautiful present for Valentine, they are filled with caramel fudge hearts. I have to be honest. They are not easy to do. But they are worth trying. It´s a technique I learned from Luis Amado. They are painted with a brush, no spray gun is needed. Have fun. Caramel Fudge recipe 390 gr condensed milk, 1 dl milk, 450 gr demerara or cane sugar, 120 gr salted or unsalted b...
Say Goodbye to Airbrush: Bonbons with an Epic Drill Design
Просмотров 30 тыс.4 месяца назад
Say Goodbye to your Airbrush: Try these bonbons with an epic drill design. This technique is actually quite easy. If you watched my previous videos about tempering, mold temperature, and fillings, this should be a walk in the park for you. The colors I used are pre-mixed colors from Pavoni. Black, red, and gold powder. Watch my video about Fingerpainted vegan bonbons, and then you know which fi...
King Frederik the 10th bonbons, designed for the new King of Denmark
Просмотров 4,5 тыс.5 месяцев назад
King Frederik the 10th, became the new King of Denmark , therefor I designed these bonbons. The bonbons have a royal blue color, with golden tones. The filling is a rum ganache, caramelized hazelnuts, and Amarena cherries. They have the shape of ships because Frederik joined the Frogman Corps Denmark at some point. He is a tough guy and will be a great King. Royal bonbon with rum ganache Enough...
Mouth-watering taste explosion in your mouth
Просмотров 32 тыс.5 месяцев назад
This bonbon design is not only a mouth-watering taste explosion in your mouth, et also looks like a firework explosion in the sky, don´t you think? The design is done with a blowing technique, which I learned from Andrey Dubovic. He is absolutely a master of designs and bonbons! I have done this design before, but today with two layers of chocolate in the shell, a passion fruit ganache without ...
Fingerpainted Vegan bonbons in 1 min
Просмотров 41 тыс.6 месяцев назад
These fingerpainted vegan bonbons are so easy to do, that even a beginner paint them in 1 min. The ganache has the taste of dark chocolate, cream, ginger, and a twist of lime. Use oat milk if you want to make a vegan version. Chocolate ganache with ginger and lime 4 dl cream 38% or oat milk 25 gr fresh ginger 10 gr lime peel 350 gr NXT - DFT 55 from Callebaut Vegan dark chocolate Melt chocolate...
4 different japanese pancakes, only 5 minutes
Просмотров 55 тыс.8 месяцев назад
Make these 4 different pancakes, the batter takes only 5 minutes to do. This pancake recipe shocks the world. Because the batter is so incredibly easy to make. It takes only 5 minutes to make the batter. The recipe is so easy, that even without kitchen skills, you can make these delicious pancakes. You can fill them with your favorite filling. You can add extra milk or water if the batter is to...
The Secret of Edible Lego Bonbons, Unlock the Mistery
Просмотров 2,1 тыс.8 месяцев назад
Here at Sweet Kitchen Skills, we give you the chance to Unlock the Secret of Edible Lego Bonbons. In this video, I'll show you, step by step how to make Edible Lego bonbons. These pralines are so much fun and a perfect gift for any Lego fan! If you're looking for a great way to show your Lego collection to the whole family, then these Lego bonbons are the perfect solution! They are fun and they...
The Bonbon that Makes People Crazy. Strawberry Ganache to Die for.
Просмотров 3,5 тыс.8 месяцев назад
A Strawberry ganache that is to die for, so good it makes people crazy. Now you can get the recipe. Red devil bonbons are filled with an extremely good strawberry ganache that is to die for. The bonbons also contain a beautifull dacquoise sponge. The fillings are made from leftovers from my two other videos. So the recipes, you will find in my previous and my next video! Remember to write a com...
From Ukraine with Love: Decadent Hazelnut Bonbons Inspired by the famous Kiev (Kyiv) Cake
Просмотров 3 тыс.9 месяцев назад
These decadent Hazelnut bonbons are inspired by the famous Ukrainian Kiev (Kyiv) cake, to honor the brave, Ukrainian people. If you love Hazelnut Bonbons as much as I do, then you're going to love our rendition of the Kiev Cake - a Ukrainian treat that has quickly become a beloved classic. In this video, I will show you how to make my Hazelnut Ganache inspired by the famous Kiev Cake, and trust...
Extremely good Tiramisu bonbons, with mascarpone filling and a coffee ganache
Просмотров 65 тыс.11 месяцев назад
These extremely good Tiramisu bonbons are filled with a mascarpone filling and a coffee ganache. Mascarpone and coffee are the perfect match. In the video, i teach you also 5 different bonbon designs. They are an explosion of good taste. Can´t imagine that it can taste better. The mascarpone filling has a shelf-life, of 10 days in the fridge. If you want a longer shelf life add more sugar. But ...
Cream Cheese bonbons
Просмотров 61 тыс.Год назад
Here is how to make these incredible cream cheese bonbons, with a design that is made with hot water. Yes my friends, hot water. Cream cheese bonbons with raspberry gel (90 bonbons Ø 35 mm) Raspberry gel 250 g raspberries, 25 gr sugar Put inside a pot and cover with clingfilm. Slowly heat in a covered pot, for the sugar to melt. Don´t stir! Sif through a paper cloth or tea filter. Don´t force j...
Chocolate-raspberry mousse entremet, with a perfect chocolate mirror glaze
Просмотров 3 тыс.Год назад
This chocolate-raspberry mousse entremet, with a perfect chocolate mirror glaze, is filled with other tasty suprises. In this video i will teach you how to make a perfect glaze and you also learn how to make 2 different mousses. Raspberry jam 150 g frozen raspberries, 60 g sugar, 4 g pectin, little lime juice. Raspberry mousse (Metal frame (14x14x3cm) 5 sheets gelatine (Gold),, 75 g raspberry p...
Super shiny, Chocolate easter eggs
Просмотров 4,1 тыс.Год назад
Learn how to make this beautiful, super shiny, chocolate Easter eggs, made with untempered cocoa butter. The design is so cool. To make chocolate Easter eggs, its important to use the right chocolate. In this design I use untempered cocoa butter. Subscribe and you are sweet😉😎🙌
Bonbons with a cool, flower design and 2 fillings
Просмотров 51 тыс.Год назад
Bonbons with a cool, flower design and 2 fillings
How to make 4 different bonbon designs, using the SAME technique!
Просмотров 62 тыс.Год назад
How to make 4 different bonbon designs, using the SAME technique!
How to temper dark chocolate at home. Seeding methode!
Просмотров 6 тыс.Год назад
How to temper dark chocolate at home. Seeding methode!
How to Temper Milk and White Chocolate at Home,. Seeding method..
Просмотров 56 тыс.Год назад
How to Temper Milk and White Chocolate at Home,. Seeding method..
How to make Chocolate Concrete Blocks
Просмотров 1,3 тыс.Год назад
How to make Chocolate Concrete Blocks
The coolest chocolate design. The Golden Snitch.
Просмотров 3,6 тыс.Год назад
The coolest chocolate design. The Golden Snitch.
Maybe the coolest bonbon designs, on earth, with gold.
Просмотров 25 тыс.2 года назад
Maybe the coolest bonbon designs, on earth, with gold.
Antique chocolate mold, used after 70 years
Просмотров 3,9 тыс.2 года назад
Antique chocolate mold, used after 70 years
Chocolate easter egg design, step by step
Просмотров 7 тыс.2 года назад
Chocolate easter egg design, step by step
Bonbons made with a One Shot depositer
Просмотров 11 тыс.2 года назад
Bonbons made with a One Shot depositer
Espectacular gracias
These are so beautifull. And your making and präsentation is very sympaticle. Nice work man...👍👍👍
Sehr cool
Written recipe will be helpful thanks 🙏
awesome unique technique a God given talents In Jesus Name GBL
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🫶
Cocoa butter wasn't tempered enough properly???
Of course it was 😉
You always bring us something that looks delicious . Thank you.
Thanks. I do my best🫶
That banana cake is making my mouth water.
Welcome back!!
Nice
This is very beautiful✨
Hello. I love your products😍 I have a question I temper my chocolate and my cocoa butter but the part that I add the colour steel sticks to the mold. The temperature of my mold on that time is between 20 to 22 Celsius. Can you tell me what's the problem?
Is the cocoa butter tempered? What is the temperature when you put chocolate into the mold? They should be at 18-20C. Or the cocoa butter and chocolate cant stick together. Also the chocolate shouldn’t be to cold. Mine is 31 or 32C. Watch all of my videos. 😃
Спасибо большое за подробный рассказ и видео о темперировании шоколада! Для начинающих учеников очень доступно и понятно.
Please translate to english😃
That was the best video I have watched to date. Thank you for making these as I know they must be time consuming. Where would one purchased the plastic sheet you used to make the backs smooth. Is it a special kind?
Thanks a lot. They are chocolate sheets, bought lokaly in DK. Just use plastic sheets😉
Hi chef, i have a question? I tried to used the gold powder but it seems like the chocolate got stuck in the mould . 🥺
Sehr sehr klasse👍👍👍👍
The glucose is used to avoid health problem by keeping the chocolate days ? I mean, tiramisu is something you should eat quickly so I wonder how much time you can keep theses kinds of bonbons
Not more than 10 days in the fridge😀
Gracias , Dios te bendiga🎉
Quiero emprender en el mundo de la chocolatería y estos diseños e ideas tan creativas son realmente fabulosos!!!..muchas gracias por compartir tus valiosos conocimientos y por colocar la traducción al español ...Un saludo cordial !!!..😀😁😜👍🏻
Please translate in Google to english😀
Thank you for the beautiful method. Please, what is the weight of one piece in this mold?
I dont know.😅
Brilliant, thank you very much! I feel much more confident now.
❤❤❤❤❤❤👍👍👍👍👍👍🇧🇷🇧🇷🇧🇷
Hello, my refrigerator has a temperature of 6-8 degrees. You mean a freezer, but it's minus degrees. Mhmm, somehow I don't understand it Can you help me please what du yoe mean
Good job!