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Merry Cacao Mass ! ∴∵ゞ(´ω`*) ♪ This time it's a tart cake with the perfect Christmas colors. Make it shiny with your favorite strawberries and eat it ! 0:00 Introduction 0:19 Namelaka cream with vanilla and white chocolate 2:25 Sucrée tart dough 5:22 Almond cream dough 6:52 Ambivage (Kirschwasser syrup) 7:26 Cut strawberries and place on cake 9:00 Finish 9:35 Tasting 10:23 Cacao notes (Napage failures and changes made along the way) [Book] Chocolate cacao recipe book now on sale! The world's most detailed instruction! Chocolate Sweets Book“. [SNS] twitter : instagram : [vanilla, white chocolate, cream] Gelatin board : Fresh cream 36% : 160g White chocolate: 40g Granulated sugar: 10g Vanilla pod: 1/2 pod Soak the gelatin plate in cold water for 20 minutes. Melt the white chocolate. Add the vanilla to the cream and bring to a boil. When the cream reaches 60°C, add the gelatin and dissolve thoroughly. 5. Put the mixture into a colander and melt it with the white chocolate. Mix with a vermic mixer, wrap tightly and refrigerate for 8 hours. Remove from the refrigerator and whip in ice water. [Tart] A - Unsalted butter: 75g A - Almond powder: 25g A - Powdered sugar: 50g A - Salt: 1g A - Whole egg: 30g Flour: 125g 1. Sift A. 2. Cream the butter and mix with a whipper. 3. Add A in several times, mixing well each time 4. Pour in the egg mixture a little at a time, dividing it into 3 to 5 portions. 5. Mix with a rubber spatula to cut the mixture, then switch to a card and mix as if weaving in the mixture. 6. Sift the flour mixture alone and add it to the dough in 2 to 3 batches. Wrap the dough in plastic wrap and refrigerate for 8 hours while it is still a little powdery. 8. Flour the dough and roll it out (no need to knead). Set the dough in a mold, picket it and let it rest for 1 hour. 10. Line with aluminum foil and place tart stones (aluminum is better than baking sheet) 11. Preheat oven to 170°C and bake at 160°C for 20 minutes. [Almond cream] Unsalted butter: 80g Powdered sugar: 40g Whole egg: 70g Almond powder: 80g Flour: 20g Granulated sugar: 40g Knead butter and mix in powdered sugar. Measure the beaten whole eggs and divide into 3 portions, then add the almond powder. Add flour and granulated sugar. Let rise in the refrigerator for at least 3 hours. 5. Strain the mixture into a tart. Preheat the oven to 180°C and bake for 16-18 minutes. [Ambivage] Mineral water: 60ml Granulated sugar: 30g Kirschwasser: 30ml [Napage] Water: 50ml Powdered gelatin: 3g Granulated sugar: 10g 1. Thoroughly fluff the powdered gelatin with 20g of water. 2. Mix the remaining 30g of water with granulated sugar and warm in a microwave oven to 60°C. 3. Dissolve the completely blanched powdered gelatin in the second mixture. 4. Apply the gelatin to the strawberries when the temperature is about 25℃. Kitchen hat Gudetama wearing Mesh baking sheet / Dumars Silpain SN290210 ■Silicone spatula ■Small pot (placed on gas stove) Black rubber gloves Nitrile gloves Shinwa radiation thermometer with laser point function ■Scoop spoon Cassette stove Iwatani MIYABI GASA CB-WA-35 Acrylic ruler 3mm, set of 2 Copper petit pan 10cm Kitchen scissors Toribe Seisakusho Kitchen Spatter KS-203 *The above links are associate links. Unauthorized use or reproduction of any text, images, or other content on this channel is strictly prohibited. The contents of this channel are not intended to introduce or provide recipes to confectionery, food and beverage related businesses or video creators. This is an art video work for personal viewing and enjoyment. Please only make them for your personal use. Please do not publish videos with similar content, similar recipes, or sell them as products without a reference or URL link to this page. We will take action against you for violations of YouTube fair use and any other measures. #Christmascake #strawberry #tarte #chocolate
