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How Le Bernardins Executive Pastry Chef Turned a Coconut into an Edible Work of Art Sugar Coated

How Le Bernardins Executive Pastry Chef Turned a Coconut into an Edible Work of Art Sugar Coated

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Rating: 4.5; Vote: 2
On this episode of Sugar Coated, Rebecca makes an elaborate coconut dessert with three-Michelin-star Le Bernardin's executive pastry chef Thomas Raquel Guest: eating coconut is actually not something new, coconut is delicious, you eat it when its texture resembles a jelly ( like scallops but a bit softer ) like 5 - 6 months old maybe. it tastes very sweet, fresh and incredibly delicious. you don't typically eat one that is hardened and old as shown on the video tho, because it has lost most of its moisture content.
Date: 2020-05-20

Comments and reviews: 9


Do u know that feelingU wanna eat that sooo much, but u never willCuz for example u dont live in the usa, or the dessert must be too expensive, or u cant do it at home cuz u dont have all of these ingredientsThe only thing u can do is just watching and dreaming about the taste of the dessert
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The level of time and detail in that dish is just wild. So yes, folks, when you go to a 3-star Michelin place - and I have been to one - that is partly what you are paying for. Trust me, it takes a lot of people working with him to produce something like that.
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I re-watched the first 4 seconds 3 times. Then I asked my wife. Is this how I am? She said, Yes, you are a hairy animal. Then we both smiled and laughed and watched the rest of this great video. Thanks you guys and gals: -)
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At le bernardin i ate a fake Apple that was also AMAZING! Love their new chefMy recent dining experience was even better than my 900 meal at three Michelin star restaurant Louis XII in Monaco. Keep it up!
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I never thought of these styles using coconut. I only use fresh coconut for the candy or making local food like kelaguen. I mostly drink from the coconut though because the cans taste nasty.
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This chef is pretty eloquent and is obviously a John Wick fan. The amount of work and details that go into creating this dessert is incredible. I love how he talks about his creation.
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Just use the chocobanana chocolate dip, dip the banana into it and freeze it, this creates a shell on the banana then you eat it, costs like 3 dollars, x100 better than the coconut
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No wonder. I was thinking that maybe he's a filipino. And when I read the comments says there that he was born in Philippines. YESS another filipino to be proud of.
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Her attitude is terrible, shes not pretty, is she being intimate with a higher-up? Thats the only thing that explains keeping her around because shes awful.
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