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Hello everyone ;)
This week's video is Pierre Herme's famous signature vanilla tart,
I made it by following the 'Tarte Infiniment' recipe.
Because there are so many processes
Filming took a really long time and editing took a long time ^^;;
I used 5 vanilla beans to make this lol
While making it, I thought for a while about how much I should sell it for.
But it was so delicious the moment I took a bite
I completely forgot all the hardships I had while making it.
I tried to follow the process and ingredients of the original recipe as much as possible,
There may be slight variations in the frame size or work process.
Please leave a comment if you have any questions!
▶Ingredients (for 6 tarts with a diameter of 7cm)
[Pâte Sablée]
- 75g Unsalted butter
- 15g almond powder
- 50g Powdered sugar
- 0.5g vanilla powder
- 30g Egg
- 0.5g Salt
- 125g Pastry Flour
[Biscuit]
- 60g Egg white
- 45g granulated sugar
- 40 g egg yolks
- 25g Cake flour
- 25g Potato starch
[Vanilla syrup]
- 100g Water
- 1.5ea vanilla pod
- 2g vanilla extract
-50g granulated sugar
- 5g Dark Rum
[Vanilla mascarpone cream]
- 250g heavy cream
- 50 g egg yolks
- 65g granulated sugar
- 1ea vanilla pod
- 4g Gelatin sheets
- 150g Mascarpone cheese
[Vanilla ganache]
- 115g heavy cream
- 1.5ea vanilla pod
- 2g vanilla extract
- 0.5g vanilla powder
- 125g White coverture chocolate
[Vanilla Glaçage]
- 100g White coverture chocolate
- 30g granulated sugar
- 1g NH Pectin
- 60g Water
- 40g heavy cream
- 1/2ea vanilla pod
- 4g Titanium dioxide
*Storage: Can be refrigerated for 1 day (It can be stored longer, but the tart shell part may become soggy.)
instagram: / jadore________
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Please cite the source when using recipes.
Secondary editing and re-upload of the video is prohibited.
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29 июн 2023
