Love Chocolate Mousse and Ganache? Make This Easy Tart

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This crisp, elegantly slim, and shockingly simple pâte sucrée crust should be in every baker's back pocket.
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Опубликовано:

26 июл 2024

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Комментарии : 67

@2brntb 3 месяца назад

I couldn't recognize Elle for a minute, what a transformation🥰

@sarahcharron1357 3 месяца назад

Elle is such a good teacher. I really appreciate the way she explains each step precisely with helpful tips along the way.

@8leggedsquirrel521 3 месяца назад

To whoever's watching this please don't buy a $35 rolling pin from the link provided. I went to a local Asian market and bought one for about $6. If that's not an option for you then you can still find one locally or online for 1/4 of that price and it will still function the same

@rcjbvermilion 3 месяца назад

The product recommendations have been so annoying lately with their RU-vid videos, I'm tempted to quit watching them.

@zukacs 3 месяца назад

I would strain it directly to the pie! This looks amazing!

@VintageVigilante 3 месяца назад

You can see they had to make and add more between shots, probably because so much volume was lost with all the transferring from one thing to another.

@michaelschonauer7238 3 месяца назад

Beauteous indeed!! I can't wait to try this...

@jeraldbaxter3532 3 месяца назад

Thank you!😊

@tom_something 3 месяца назад

One time I wanted to make ganache truffles but I had forgotten to pick up milk. I decided to just mix dark chocolate with butter and see what happened. It was really delicious. I'm excited to try this butter and chocolate recipe.

@TLMuse 3 месяца назад

Believe it or not, you can make ganache by emulsifying chocolate with quite a variety of fluids, even water. Try it with browned butter. I got that idea from a shop where they served "dirty truffles" that were basically truffles that used browned butter instead of cream. Yummy!

@tom_something 3 месяца назад

@@TLMuse browned butter sounds awesome. I'm always nervous about mixing melted chocolate with anything that has a high water content (I think water counts) because of the dreaded capital S, but I don't fully understand the conditions that cause seizing to happen. I know I've _made_ it happen, that's not particularly impressive, especially by accident. Ann Reardon (How Too Cook That) did a video trying to make a homemade version of a chocolate bar that has air in it (Aero, maybe). Throughout her experiments she found that seizing the chocolate achieved the desired texture. As I recall, it resulted in a chocolate that was dry to the touch but melted easily in the mouth. I tried looking for the video just now but couldn't find it.

@TLMuse 3 месяца назад

@@tom_something I've seized my share of ganaches even with cream-the famous Greweling "Chocolates and Confections" book has a good flowchart on how to fix ganaches that has always worked for me. I didn't find browned butter any worse than cream for emulsifying into a ganache. Where water is really troublesome with chocolate is with tempered chocolate, but ganaches aren't tempered, so I don't think there's much to fear with water content for ganaches. I can't recall where I first learned about water-based ganaches, but there are lots of videos on them on YT; here's one that looks helpful: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-z8gTGmf-sKE.html. -Tom

@TLMuse 3 месяца назад

@@tom_something Thanks for that interesting tip about the Aero-like chocolate bar. I've seized my share of cream-based ganaches; following the ganache repair flowchart in Greweling's famous "Chocolates and Confections" book has always let me fix them. I didn't find browned butter tricky to use for ganache, despite the higher water content. I don't think water is an issue with ganaches. It's a big deal for tempered chocolate, but that's not relevant for ganaches. I can't recall where I first learned about water-based ganaches, but there are lots of YT videos on them. Here's one that looks helpful: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-z8gTGmf-sKE.html. -Tom

@TLMuse 3 месяца назад

@@tom_something Sorry for the largely duplicated replies-YT initially appeared to lose the first one so I tried again....

@LindaKing-lf8nk 3 месяца назад

Love you all.

@amjtexas 2 месяца назад

It's always a delight to see Elle. ❤🎉

@milkjugs4771 3 месяца назад

put elle in the thumbnail and I will always watch

@pashawasha47 3 месяца назад

Ditto, love her

@MrSincerity88 3 месяца назад

SAME!!!!

@christinawyckoff2164 3 месяца назад

Looks delicious

@gailaltschwager7377 3 месяца назад

Thank you!

@musicgirl8152 3 месяца назад

Yum😋

@RayR 3 месяца назад

Sooo hungry now! LOL.

@pkhame 3 месяца назад

Girl!❤❤❤❤

@hazelmeldrum5860 3 месяца назад

How nice it would be to have space in a freezer and then a fridge to do this

@christinegraham2579 3 месяца назад

Hear, hear!

@goeshen4359 3 месяца назад

Love seeing ELLE❤❤❤❤

@vodiak 2 месяца назад

7:04 What makes a spatula heat reactive?

@mf-qi8gn 3 месяца назад

I know they said to use milk chocolate. Would I be able to do a partial substitute with dark chocolate? If so, how much of the milk chocolate can I switch out before the texture changes too much? I love dark chocolate, but not a fan of milk chocolate. Thanks.

@jacquelinemilton6387 3 месяца назад

I wish that I could see the cooking the sale items are over it

@kathlynterry8196 3 месяца назад

Good question. Do we have to make more filling? I would be pissed if I had half of a tart and needed to make more filling.

@adedow1333 3 месяца назад

Tbh, I don't think they did a great job of making sure it all got in there. There was definitely more that could have made it through the strainer and scraped out of the bowl.

@GilMeansJoy 3 месяца назад

I made this, and no, the recipe alone makes enough. I think they just didn't want to spend too long in the video showing them scraping the cremeux out of the bowl.

@ojquiver 3 месяца назад

I made this and i believe I followed the recipe correctly, but my filling came out more pudding like or liquidy. Any thoughts as to why?

@ivano8 3 месяца назад

Heating the cream mixture to 80C in 5-7 minutes is close to impossible unless you want it to curdle. More like 20-30 minutes. What size pan btw? I could barely get enough for a 20cm tart pan.

@wafflehouseco 3 месяца назад

“Nice”

@JSH1 3 месяца назад

Looks like you need to double that filling recipe. It didn’t even fill it up half way but then they took out the one already made and it was filled all the way up.

@joec7795 3 месяца назад

More Elle. She is my Favorite!!

@Bergantin23 3 месяца назад

How I wish you could use METRIC….oh well, I will convert it. Thanks as this looks FAB.

@andrewbouc6015 3 месяца назад

kitchen scales have several units - for the weight measurements just switch to imperial when using these recipes

@jessewalker1138 3 месяца назад

And don't forget to convert 3/8ths of a teaspoon for one thing and 10 Tbsp of melted butter. Such sane measurements instead of going for half a teaspoon and whatever the gram weight of the butter is! 😂

@eklectiktoni 3 месяца назад

lol, sorry but it is *America's* Test Kitchen

@Bergantin23 3 месяца назад

@@eklectiktoni what does that have to do with measuring correctly, I was born in Pasadena, Ca, have measured by metric all my life. By using the metric system you always get the SAME exact measure. But then I am able to cope with alternate ideas.

@thaisstone5192 3 месяца назад

(367) CRAP. Now I have to buy tart tins. Talk about a deceivingly easy dessert that looks like it cost the Earth and took ages to make. A sure stunner than will impress the hell out of everybody for any dinner.

@Terrylambert762 3 месяца назад

Hey hun how are you doing

@wheels8856 3 месяца назад

Why Half-n-Half?

@amydawson1279 3 месяца назад

Video on speed!

@Terrylambert762 3 месяца назад

Hey hun how are you doing

@maryroman1121 3 месяца назад

No Sugar Please😢

@jmbisme 3 месяца назад

Easy?

@owenwilson4059 3 месяца назад

Are those two blonde girls sisters??

@science2726 3 месяца назад

That’s a lot of shrinkage

@jamesguare4052 3 месяца назад

What? No frasage??

@sociopathmercenary 3 месяца назад

Hmmm ... Almond flour, butter, allulose for the crust. Cream, dark chocolate, allulose, monk fruit, egg yolks, vanilla, butter for the filling. Not a perfect recreation but maybe I can get close on keto.