Cacao! ∴∵ゞ(´ω`*)♪
This time, I tried to put mousse on top of the tart, but it's getting long, so skip it!
I named it the Dark Knight.
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0:00 Cassis mousse tart
0:27 Almond cream
2:31 Tart chocolate
5:55 Almond glaze with Tart
7:43 Cassis sauce
8:53 Cassis Mousse
12:06 Mirror Glaze for Moose
13:26 Assembling the mousse and tart
14:08 Completion
14:38 Tasting
15:15 Cacao note
[Material]
Tarts and chocolates - 5 7 cm tart rings
Unsalted butter: 75g
A - Almond Powder: 25g
A - Powdered sugar: 50g
A - Salt: 1g
A - Cocoa powder: 10g
Whole egg: 30g
Flour: 120g
[How to make the tart dough]
Wield 1.A
2. cream the butter.
3. divide the A mixture into several parts and mix well each time.
4. add the egg liquid a little at a time in three to five batches.
5. Mix with a rubber spatula to cut the mixture, then switch to the card and mix to weave in.
6. sift the flour alone into a sieve 5 in 2 to 3 batches
7. Wrap in plastic wrap and refrigerate for at least 3 hours while the mixture is still slightly powdery.
8. beat and roll out the dough to a thickness of 3 mm (no need to knead)
9. set in the mold, picket and let it rest for an hour.
10. line with aluminum foil and fill with tart stones (aluminum is better than a baking sheet)
11. Preheat the oven to 170°C and bake at 160°C for 20 minutes.
12. Take a stone and aluminum foil and brush the inside of the tart with egg yolk.
Bake in the oven at 13.140°C for 5 minutes to finish.
[ Almond Grassage ]
A - Pataglasse: 150g
A - Sweet Chocolate 64%: 60g
Almond Dice: 75g
Thick white sesame oil: 15g
[ Making ]
1. roast the almond dice in a pan or in the oven until they are light brown.
2. dissolve A in chopped hot water
3.Add thick white sesame oil and mix in the almonds.
4. put it around the tart.
[ Almond cream ]
Unsalted butter: 80g
Powdered sugar: 40g
Whole egg: 70g
Almond powder: 80g
Cake flour: 20g
Granulated sugar: 40g
Dark cherries: a good amount
[ How to make almond cream ]
1. knead the butter and mix in the powdered sugar
2. Measure out the beaten whole egg and divide it into 3 parts and divide the almond powder.
3. add the flour and granulated sugar and mix
4. Let it sit in the refrigerator for at least 3 hours
5. squeeze the dark cherries into the tart and add the dark cherries.
6. Preheat the oven and bake at 180°C for 15 minutes.
[ Cassis sauce ]
Cassis Purée: 100g
Lemon juice: 6g
Granulated sugar: 15g
Sheet gelatin: 2g
Kirsch: 3g
[ Making ]
1. Soak the gelatin in ice water
2. Prepare a hot water heater.
3. add lemon juice and sugar to the purée in a bowl
4. Mix well with the gelatin and rub in a colander.
5. Freeze
[ Cassis mousse ]
A - Cassis Purée: 160g
A - Powdered sugar: 20g
Sheet gelatin: 8g
38% whipped cream: 190g
[ Italian Meringue ]
Egg whites: 38g
Granulated sugar: 56g
Water: 12g
[ Making ]
1. Beat the egg whites lightly and heat the granulated sugar and water in a small saucepan to 118°C.
2. make a meringue by adding a small amount to the egg whites.
3. Heat A in a small saucepan until it is just about to boil.
4. Dissolve the gelatin in cold water in 3.
5. mix the whipped cream to 7 minutes and mix in 4.
6. mix the Italian meringue into the 5.
[ Grasseur de chocolat (for mousse) ]
Water: 90g
35% fresh cream: 100g
Granulated sugar: 150g
Cocoa powder: 60g
Plate Gelatin: 9g
[ Making ]
1. put the water and cream in a saucepan and heat it up.
2. measure the cocoa powder in the same bowl as the sugar and whip it into the same mixture.
3. when 1 comes to a boil, stir in 2 and heat again.
4. add gelatin and strain through a mesh when it comes to a boil.
5. Glassage is applied at about 28°C
Mesh Baking Sheet/Dumar Silpin SN290210
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Silicorn spatula
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A small five virtues (placed on the gas stove)
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Frying Pan Olivia 22cm New Diamond Coating
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De Longhi Convection Oven EOB2071J-5W
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Shinwa radiation thermometer No.73010 with laser pointing function
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Cassette stove
Iwatani MIYABI GA 3.5kW CB-WA-35
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Acrylic Ruler 3mm 2 pcs.
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Copper puchi pan 10cm
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Hand mixer (volume is turned down in the video)
Panasonic Hand Mixer White MK-H4-W
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Hand mixer (volume is turned down in the video)
dretec HM-703WT
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Kitchen scissors
Toribe Manufacturing Kitchen Spatter KS-203
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#tart
#Cassis
#cake
#ChocolateCacao
#chocolate
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#chocolate
#blackcurrant
2 авг 2024
