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Hello sir .In which stage ganache we can do chocolate curls designs, straws designs and the chocolate flower designs ..pls explain
First I learned the details of ganache preparation. Kudos!
I love you , you are like bible
You have inspired me and have much respect for you. I am new to cake design, and have spent a few months watching and learning. Thank you so much for sharing your knowledge. I always look forward to new tutorials.
Hi yaner i need your white chocolate ganache recipe please
Доброго времени суток! Мне немного не понятно, в рецепт ганаша входит сгущёнка или сливки? Я не знаю английский язык, так как живу на Украине, но слежу за вашими действиями. И мне очень интересны Ваши работы и рецепты.
Excellent tutorial , I just have and extra doubt . How can I fix a split ganache ?
Hi great video, if I can’t get thickened cream, what can I subtitle it for? Thanks
Youre the best! Wish I could be your apprentice for a week. I have a question, can the whipped ganache be used to mask the cake? will it get hard if put in the fridge?
thank you i love the recipe
I am so grateful fo r your tutorials.Can you posseibly tach use how we can use isomalt and erythritol in place of sugar ? Thank you vert much. God bless you.Chef Yener !
Hi Chef, is thickened cream the same with the heavy cream?
Love you chef
Sorry I don't understand. Please anyone give the measurements of the ingredients
Applause my Prof, I rushed to washed immediately I saw the hint, because I've been waiting for it, your tips are my guide and I will say you are My mouse.Please I want to ask, can I start with melting the butter first then the milk and finally chocolate ? Can a little salt be added also? And how do i preserve the left over and for how long, thanks. Just wanna know please no offense
Thank you for sharing your knowledge.
None can beat your ideas and explanation, truly you don't leave a single aspect to miss in there for your viewers. A true professional teacher and mentor for every subscriber. Sir you're great 🙏
Is it ok if the water from the steam goes into the chocolate
Huge respect for you Chef. You bowl me over with your simplicity, meticulousness and selflessness.
Please chef I didn't really get the ratio of cream and butter to the chocolate, and what's percentage of cocoa to know a good chocolate for the ganache?
Can i cover a cake with just pouring it when its liquid?
Thank you so much for sharing your recipe can i ask a measurement for your choco ganache thank you
Dear chef yener i was so greatfull to know every recipe
Thank you so much for your generousity to share your knowledge to the world. Really really appreciate it while not so many people willing to share their knowledge and experience with others.
Now I know my mistake of making cake as the fondant torn apart due to Ganache not firm enough to hold the shape. Lesson learned.
Thank you so much chef for sharing your recipe & knowledge God bless you more
Thankyou for sharing. I should've became a pastry chef instead of a chef.
Please can i know the chocolate, cream and butter amounts I will need to cover a round 8 x 6 inch tall cake to use under fondant?
Thank you uncle.
Thank you so much. Very informative video. 😇
Is ganache the same as chocolate fudge frosting ? Are the process the same?
Sir , can you show us how to make a mirror glaze not so sweet. Thank you in advance 🙂
IM FROM PERU! THANK YOU SO MUCH!!! I APRECIATE A LOT ALL YOUR KNOWLEDGE!!!
So nice chef🤘🤟❤️
Thank you chef💕
Hi I made the ganache n left out for a whole day ..still it’s sloppy can u pls help with a fix pls
Chef, can i use this under fondant?
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