This is my favorite of yours! My mom has been running her cafe for over 10 years and she recently said to me that you really motivated her to improve her skills. She loves your attitude, precison, simplicty and the overall quality of the video production! Thank you for all the free content you provide, you are the best!
Im a home baker and would love to try this. Is pistachio butter the same as pistachio paste? Does the store bought pistachio paste have sugar in it ? Easier to find the pistachio butter. Can I use it instead of the paste?
@@geraldinesantiago437 hey Geraldine. I'm just some guy. He uses the pistachio paste in the almond cream which has sugar in it also, so I would think the pistachio paste is just like normal pistachio butter, that's just pistachios mixed into a fine paste in a food processor without sugar in it. I would recommend using pistachio butter or make your own. Kind regards Jj
This is master chief level, you make every step loook so easy. Thank you for this amazing quality video I can see the hard work that goes behind the scene.
You are a HERO! Thank you so much for sharing all your secrets and clear technicalty explanations! You inspire me even more in my passion of baking and appliy it as well in my baking techniques! Keep it up and looking forward for your more videos and recipes to try! Kamsahamnida 🙏
I tried this and it tasted delicious. Thank you very much. I tried to register for the course but was unsuccessful due to the payment method. This I am really grateful for your videos❤
Absolutely amazing. I would love a few pro tips on blooming gelatin. I believe I have read you should just bloom for a few minutes? Is that your experience? Also I believe I have read that when you add the bloomed gelatin to the component to be thickened the component should not be over a certain temperature or the gelatin is not as effective at thickening. Is that your experience? I always wonder if I should take the temperature of the component before adding the bloomed gelatin to ensure that I do not add the gelatin to something too hot that might reduce the thickening power of the gelatin. Thank you so much, Chef!
oh just like 10mins in ice cold water should do. it blooms relatively quickly. you shouldn't boil gelatin - it loses its thickening properties. So tbh as long as you don't put it around 90C+ it'll be fine.
I feel like I should really make this some time soon for my family. I love the way your videos are structured and how good you are at explaining and teaching. I may only be an amateur pastry chef, but I think with your video, even I could pull this off!
Great video! I’m gathering ingredients to make this as I’m writing because it looks so good. Can you specify if the pistachio paste you use is sweetened (pistachio, oil, sugar, or some call it pistachio spread)? Or is it like pistachio butter (100% pistachio)?
I made it for my best friend and he loved it, he shared it at a party and they liked it so much they send me a video of them eating it and complimenting it, I couldn’t make the dome and had some problems with the cream because I didn’t set it in the fridge for long enough but it still worked out in the end ( I poured the cream mixture on top of the tart and let it set in the fridge until it became a nice set layer because it was to soft to pipe) today I’m making it again for my boyfriend and I’m trying to make it better this time. I’m making the almond cream and the ganache one day beforehand like instructed this time :)
얼마 전부터 셰프님 알고 유튜브에 있는 디저트들 하나씩 따라하면서 실력이 늘고 있는 것 같아서 너무 감사해요!😊 타르트에 파이핑 하는 실력이 부족해서 계속 연습중인데 피스타치오랑 체리의 만남이 맛도 최고일 것 같고 한번 꼭 만들어보고 싶은데 지금은 잡지가 팔고 있지 않네요😢ㅠㅠ아쉽지만 영상으로 만족해야겠어요ㅠ ㅎ
Love all of your tips. Thank you Chef for sharing your knowledge. You are indeed the best. I hope some day you will have a clip explain all the tricks of making a good macaron from swiss , french, italian method to ingredient ratio, old eggs, fresh eggs, baking temperature, etc... etc...
Omg, the pistachio 🍒 tart looks amazing. I have to buy the pistachio paste before I can make the tart. Thanks Chef Hanbit for share your tart recipe.👍🥰🙏🙏
It’s the kind of challenge I would make. It looks great chef. Do you have a book in English please and if yes where can we buy it. Your way of explaining the steps of your baking is so clear and it makes it easy to follow. Thank you so much
This is great I need some of my piping skills put to the test! I really like what you use to put your piping bag in I’ve never thought about that you know most people put theirs in a glass or a tall vase or something so that they can put the cream or whatever said it but I like that that looks like something people used to put utensils in to put through the dishwasher commercial dishwashers! That looks so good sir thank you so much!
Great video -as always- and superb creation. I’m honored to learn about one of your signature products. You are a very talented pastry chef and this one is the further proof. Take care, my man
I'm amazed at how you were able to enroll in a pastry school in 2018, with no baking background, and managed to become a professional pastry chef with your own pastry shop/academy in just 3 years. Truly exceptional
This looks amazing! Question: when you take the pistachio almond cream out of the refrigerator, do you fill the tart with it while still cold, or do you bring it up to room temperature first? Thank you!
oh usually it's slightly hard to work with when it's right out of the fridge - so leave it outside slightly and it'll become soft enough to spread it inside your tartshell.
Good Morning teacher Cho,can you guide me for the measurements. I want to bake a bigger tart Thank you very much 🙏🙏 Will wait patiently for your English version Book😊
Hi Chef, thank you for sharing this amazing recipe! Could you please share the recipe of making the pistachio paste and cherry puree? Thank you very much.
Hi Chef, i am making this pistachio tart now, and i noticed the color and flavor of pistachio are not that strong. Are you using a pistachio paste that is made of 100% pistachio? Thank you Chef.
Looks amazing! Thank you for sharing with us 🤗 I had a question regarding the pipping. Do you find it better to pipe using this method (cutting the bag no tip) versus using the St. Honoré tip? (not the big ones, but the small st. honoré tip ones) Thank you! 😁
love this already!! (a personal recommendation being a pistachio freak myself...i Love to add a layer of pistachioPraline in my tart....not sure if it might throw the balance with the cherry)
That is absolutely incredible. Thank you so much for sharing. Definitely gonna try this 😋. I just have a question concerning preparing and storing this tart. At what point would it be possible to freeze this tart or parts of it? After baking the tart shell with the pistachio almond cream? With the cherry confit on top of the baked almond cream? Or even the finished tart? I would like to prepare in advance if possible. Thank you so much again and keep up the amazing videos!
O chef .. good night .. your tart is amazing .. I just cannot make that ☹️☹️ … standard .. really nicely done … thanks for your hard work ! Have a good rest !
Another great video! Thanks for sharing. I was wondering if you could tell me why in the cherry confit, you use both gelatin and pectin. Why do you use both? What do each of them do to the confit to provide the consistency you need and why couldn’t you just use either one of them since they are both gelling agents?
