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Hello everyone, this is Jadore.
This week’s video is ‘Tigre’.
Tigre is a small cake that means ‘tiger’ in French.
Originally, it means Financier batter with chopped chocolate and added ganache after baking, giving it a spotted shape like a tiger, hence the name.
These days, Tigre seems to be popular in Korea, as it is made with various flavors by filling ganache in the middle without adding chopped chocolate to the batter.
There is a process of taking it out of the mold and baking it again, so the outside is much more crunchy.
It looks so pretty with all the different flavors coming together 🥰
I seriously considered whether should I make and sell this in New York...? It looks so good and tastes good too :)
Be sure to make it!
▶Ingredients (10 Tigres for each flavor)
[Original flavor]
-78g Burnt butter
-85g Egg whites
-61g powdered sugar
-10g Corn syrup
-1g Salt
-35g All-purpose flour
-37g Almond flour
-28g Dark couverture chocolate
[Cheese flavor]
-78g Burnt butter
-85g Egg whites
-61g powdered sugar
-10g Corn syrup
-1g Salt
-35g All-purpose flour
-37g Almond flour
-11g Yellow cheese powder
-6g Parmesan cheese powder
[Matcha flavor]
-78g Burnt butter
-85g Egg whites
-61g powdered sugar
-10g Corn syrup
-1g Salt
-35g All-purpose flour
-37g Almond flour
-4g Matcha powder
[Earl gray flavor]
-78g Burnt butter
-85g Egg whites
-61g powdered sugar
-10g Corn syrup
-1g Salt
-35g All-purpose flour
-37g Almond flour
-2g Earl gray tea leaves
[Dark chocolate ganache]
38g heavy cream
30g dark cover chocolate
[Yellow cheese ganache]
30g heavy cream
40g coverture chocolate
-7g Yellow cheese powder
[Matcha ganache]
27g heavy cream
-35g coverture chocolate
-3g Matcha powder
[Earl grey ganache]
20g heavy cream
-33g White cover chocolate
2g Earl grey tea leaves
If you leave the baked Tigre in an airy place on the same day, you can enjoy it with a crispy texture on the outside. If you let it cool completely and seal it, the crispy texture disappears and moisture circulates throughout, making it moist both on the outside and inside.
Storage: If left at room temperature, the ganache may go bad, so you can store it at room temperature only until the day it is made, and then refrigerate or freeze it. (Can be stored in the refrigerator for up to 5 days or frozen for about up to 3 weeks)
Tools and ingredients I used (affiliate link)
Silicon mold : amzn.to/461vlHP
Matcha powder : amzn.to/3tOuKf7
Dark chocolate :amzn.to/40fcVBR
White chocolate : amzn.to/409o5YK
Almond flour : amzn.to/496fqdP
Whisk : amzn.to/46JwNzD
Edible gold leaf : amzn.to/3Qcyb6J
Dried cornflower: amzn.to/3Qwm99G
instagram : / jadore________
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4 окт 2024
