Hello!
This time I am going to show you how to make this beautiful and flavorful tart.
Flavor pairing of almond, caramel, and cacao nibs is well balanced and perfect harmony.
I will explain everything step by step and theory, so please turn on the subtitles!
The videos I make are not just about the recipes.
I am trying to put all the knowledge I know in the video as much as I can.
So stay tuned for upcoming videos!
Don't forget to hit the subscribe button and set an alert if you haven't done yet! OR I WILL EAT YOUR PHONE.
I see you guys in the next video!
-------------------------------------------------------------------
Yield: 6 8 cm-dia Tart
Components
*Cacao Nibs Shortcrust
-Butter 105 g
-Confectioners' Sugar 90 g
-Hazelnut Flour 30 g
-Salt 2.5 g
-Cocoa Powder (Cacao Barry Extra Brute) 20 g
-Cacao Nibs 20 g
-Eggs 50 g
-Pastry Flour (T45) 60 g / 150 g
*Egg Wash
-Egg Yolk 48 g
-Heavy Cream 12 g
*Brown Sugar Almond Sponge
-Butter 53 g
-Confectioners' Sugar 39 g
-Heavy Cream 19 g
-Invert Sugar (Trimoline) or honey 3.5 g
-Egg Yolks 53 g
-Almond Flour 81 g
-Corn Starch 7 g
-Sea Salt 1.4 g
-Egg Whites 84 g
-Brown Sugar 35 g
*Almond Cremeux
-Milk 49 g
-Glucose Syrup 2.5 g
-Gelatin Powder (200 Bloom) 1.3 g
-Water for Gelatin 6.5g
-White Couverture (Cacao Barry Zephyr 34%) 76 g
-Heavy Cream 123 g
-Almond Paste 50% 38 g
-Salt 0.2 g
*Almond Vanilla Praline
-Almonds with Skin 100 g
-Sugar 67 g
-Vanilla Bean 1/2 ea
*Light Dulcey Mousse
-Milk 78 g
-Gelatin Powder (200 Bloom) 3.1 g
-Water for Gelatin 15.5 g
-Dulcey Couverture (Valrhona) 148 g
-Heavy Cream 155 g
*Caramel Glaze
-Sugar 86 g
-Water 86 g
-Glucose Powder 35 g
-Dextrose 58 g
-Condensed Milk 74 g
-Gelatin Powder (200 Bloom) 6.5 g
-Water for Gelatin 32.5 g
-Cocoa Butter 42 g
-Nappage (Valrhona Absolu Cristal) 86 g
-Gold Dust
-Bronze Dust
*Dulcey Chocolate Decor
*Cocoa Powder
*Cacao Nibs (Ghana)
-------------------------------------------------------------------
Instagram: instagram.com/ibakeibrewilive
Email: [email protected]