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| Jelly & chocolate tart series | Jiggly Watermelon Jelly Tart Cake Chocolate & Banana Jelly Tart Cake Forget-me-not Chocolate & Jelly Tart Honeycomb Honey & Lemon Jelly Tart cake herry Blossom Jelly Tart Cake -Pink sapphire Jelly Tart- Emerald marine Chocolate mint tart Cacao! ∴∵ゞ(´ω`*) ♪ This time it is a jelly tart cake made of oranges as the sun. The orange confit is a simplified version, so it remains a little soft and juicy. The color of the video is lighter in blue, so the color is slightly different from the photo slides. 0:00 Introduction of solar orange tit 0:26 Orange onfi 3:34 Tarte Chocolat 7:22 Ganache 8:30 Arrange the oranges as the sun 9:38 Orange Tea Jelly 12:09 Completed 12:29 Tasting 13:21 Cacao notes (making orangettes with ruby chocolate and bitter chocolate) [book]Chocolate cacao recipe book on sale！ “I will teach you the most politely in the world! Chocolate Sweets Book“ [ SNS ] Twitter : instagram : [ Ingredients and recipe ] Orange confit - (simplified version) Orange: 5 pieces Water: 600g A - granulated sugar: 300g B - granulated sugar: 300g 1. Wash the oranges well 2. Poke holes with toothpicks, etc. 3. Put the oranges from the water in a pot and bring to a boil, then simmer over low heat for 2-3 minutes 4. Expose the oranges to cold water Repeat it again 6. Slice the oranges into 5mm rounds 7. Boil water in a pot or frying pan, etc., and melt A 8. Put the oranges, cover with a drop-lid, bring to a boil, and simmer over low heat for 20 minutes 9. Turn off the heat and let it cool for at least 8 hours 10. Take out the oranges and bring to a low heat, add B, bring to a boil, melt the oranges and cook over low heat for 20 minutes. 11. Turn off the heat and leave it again for about 8 hours 12. Put out the oranges and bring the syrup to a boil and reduce it slightly 13. Put the oranges, bring to a slight boil, turn off the heat and let it cool for at least 8 hours Repeat about twice 15. Place it on the net to dry for one day [Tarts (tart shaped 20 cm) ] Unsalted butter: 75g Powdered sugar: 48g Whole egg: 36g A - Flour: 125g A - Cocoa Powder: 16g 1. cream the butter and mix in the powdered sugar 2. beat the whole eggs 3. put the beaten eggs in several batches into 1 4. divide the sprinkled A twice into three 5. wrapped in plastic wrap and placed in the refrigerator for at least 3 hours 6. butter the mold and place it in the refrigerator 7. roll out the dough to a thickness of 3 mm, set it in a mold, picket and rest in the refrigerator for 30 minutes 8. preheat the oven over a tart stone and bake for 35 minutes at 160°C 9. coat the inside of the tart with egg yolk 10. preheat and bake for 5 minutes at 140°C [Ganache] Sweet 56%: 125g Fresh cream 42%: 50 g 1. chop up the chocolate 2. boil the cream and emulsify it with chocolate [Orange Tea Jelly - Orange Tea Jelly] A-agar: 18g A-granulated: 50g Water: 600g B - Tea Pack: 2 B - Orange slices: 5 slices Orange Curacao: 15 ml 1. Mix A 2. Bring the water to a boil over the heat, add B and bring to a boil 3. Put A into the hot water and turn off the heat to boil again while melting 4. Mix in the orange curacao into the tart when it reaches about 34°C Silicorn spatula A small five virtues (placed on the gas stove) Microwave Oven Panasonic NE-BS801 (discontinued) De Longhi Convection Oven EOB2071J-5W Shinwa radiation thermometer with laser pointing function Couverture Black Chocolate Valrhona “Karak“ (56% cocoa) Silicon Whipper TOMIZ Cassette stove Iwatani MIYABI GA CB-WA-35 Acrylic Ruler 3mm 2 pcs. Kitchen scissors Toribe Manufacturing Kitchen Spatter KS-203 #orange #tart #sun #ChocolateCacao
