Cacao ! ∴∵ゞ(´ω`*) ♪
This tart cake is made with Nameraka Cream's White Vanilla.
Spearmint made it lovely and delicious.
0:00 Introduction
0:21 Smooth white vanilla cream
2:53 Tart
6:24 Almond cream
7:47 Ganache cream
9:42 Tasting
10:27 Cacao note (changes made during cake design)
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[Special tools]
MATFER nozzle Flower φ35mm PF18/166088 Polycarbonate France WKTR205
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matfer silpan 380×290 red black 85627
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Tart ring (similar to the one in the video)
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-vanilla, white chocolate, cream
Gelatin board: 1.7g
Fresh cream 36%: 160g
White chocolate: 40 g
Granulated sugar: 10 g
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 refrigerator and whip in ice water.
-For the tart
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: 40g
Powdered sugar: 20g
Whole egg: 35g
Almond powder: 40g
Flour: 10g
Granulated sugar: 20g
Dark cherries: as desired
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.
Squeeze the mixture into the tart and add the dark cherries.
Preheat the oven to 180°C and bake for 16-18 minutes.
- Chocolate ganache cream
Dark chocolate 53%: 50 g
Fresh cream (35% milk fat): 30g
8 g of syrup
Butter: 10g
Melt the chocolate.
2. Add the syrup to the cream and bring to a boil in a microwave oven and mix well.
3. Mix cream and chocolate to emulsify, then add butter and mix.
Kitchen hat Gudetama wearing
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■Small 5-tip stove (placed on the gas stove)
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■Cassette stove
Iwatani MIYABI GASA 3.5kW CB-WA-35
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Acrylic ruler 3mm, set of 2
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Copper petit pan 10cm
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Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
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#Tarte
#Cake
#ASMR
#Vanilla
#Chocolate