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How to make Fig & Chocolate tart rose flavor
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Cacao! ∴∵ゞ(´ω`*) ♪
This time I stuck to the ingredients and stocked up on figs and fish at the market to make a tart cake.
I bought the fish for the cats, but it was too early and the fish wasn't very cat-friendly, so I decided to eat it myself.
0:00 Introduction of the fig tart
0:24 Shopping for Aichi figs at the market
1:57 Tart Chocolate
4:32 Almond cream
6:33 Creme Patissiere(custard cream)
8:37 Ganache.
9:21 Creme Chantilly
9:57 Squeeze the chocolate diplomat cream
10:11 Cut the figs and place them on the tart.
10:44 Rose Napage and Jelly
12:13 Completion
12:40 Tasting
13:33 Cacao Notes.
[ Book ]Chocolate Cacao Recipe Book now on sale!
The world's easiest way to teach chocolate sweets! The World's Smallest Chocolate Sweets Book
[ SNS ]
[ This particular material ]
Silicomart Tartling 190 T RING190
Monin Rose Syrup / 250ml
[64% cocoa content] VALRHONA Fave Manjari 1kg
[Material]
[ Tartlets and chocolates ]
Unsalted butter: 75g
A - Almond Powder: 25g
A - Powdered sugar: 50g
A - Salt: 1g
A - Cocoa powder: 10g
Whole egg: 30g
Flour: 120g
[How to make the tart dough]
Wield 1.A
2. cream the butter.
3. divide the A mixture into several parts and mix well each time.
4. add the egg liquid a little at a time in three to five batches.
5. Mix with a rubber spatula to cut the mixture, and then switch to the card to weave it into the mixture.
6. sift the flour alone into a sieve 5 in 2 to 3 batches
7. Wrap in plastic wrap and refrigerate for at least 3 hours while the mixture is still slightly powdery.
8. beat and roll out the dough to a thickness of 3 mm (no need to knead)
9. set in the mold, picket and let it rest for an hour.
10. line with aluminum foil and fill with tart stones (aluminum is better than a baking sheet)
11. Preheat the oven and bake at 160°C for 20 minutes.
[ Almond cream ]
Unsalted butter: 80g
Powdered sugar: 40g
Whole egg: 70g
Almond powder: 80g
Cake flour: 20g
Granulated sugar: 40g
[ How to make almond cream ]
1. knead the butter and mix in the powdered sugar
2. Measure out the beaten whole egg and divide it into 3 parts and divide the almond powder.
3. add the flour and granulated sugar and mix
4. Let it sit in the refrigerator for at least 3 hours
5. Preheat the oven, squeeze into a tart and bake at 180°C for 15 minutes.
[ Syrup for almond cream ]
Water: 30g
Granulated sugar: 8g
Kirsch: 5ml
For the chocolate diplomat cream, mix the following a, b and c
[ Creme Patissiere ](a)
Milk: 200ml
Vanilla bean: 1/2
Egg yolks (L): 3
Granulated sugar: 40g
Cake flour: 20g
Condensed milk: 10g
Unsalted butter: 10g
[How to make it]
1. crack the vanilla to get the beans out and put them in the milk.
2. beat the egg yolks and mix in the granulated sugar until white and chunky (Blanchard)
3. lightly mix the egg yolks with the flour.
4. bring the milk to a boil and add about 1/5 of it to the egg yolks first, adding them in order.
5. strain the mixture and return it to the pot over medium heat.
6. mix vigorously if it starts to clump.
(7) When the rice gets heavy and light, it should be ready to cook.
8. place the butter and condensed milk in a plastic wrap lined bathtub.
9. cool down in a freezer or other location
10. thaw and break up with a whipper or something else when you use it.
[ Ganache ](b)
64% couverture: 50g
Fresh cream: 50g
[ Making ]
1. chop the chocolate.
2. boil the cream in the microwave
3. Leave it for a while to heat it up and emulsify it
[ Creme Chantilly ](c)
42% fresh cream: 100g
[ Rose Napage ]
Rose Syrup: 80g
Plate gelatin: 2.5g
Soak the gelatin sheets in cold water
2. warm the rose syrup.
3. Dissolve the gelatin sheets and cool them.
[ Rose Jelly ]
A - Granulated sugar: 10g
A - Agar: 7g
B - Rose Syrup: 30g
B - Water: 100g
1. mix A
Mix B and warm up the mixture in a microwave or other way.
3. Mix A into B, mix well, spread out on a baking tray and refrigerate to set.
Mesh Baking Sheet/Dumar Silpin SN290210
Silicorn spatula
A small five virtues (placed on the gas stove)
De Longhi Convection Oven EOB2071J-5W
Couverture Black Chocolate
Valrhona "Equatorial Noir" (55% cocoa)
VALRHONA Fave Manjari 1kg cocoa content 64%.
Silicon Whipper TOMIZ
Cassette stove
Iwatani MIYABI GA 3.5kW CB-WA-35
Acrylic Ruler 3mm 2 pcs.
Kitchen scissors
Toribe Manufacturing Kitchen Spatter KS-203
#tart
#fig
#cake
#ChocolateCacao
#chocolate
This time I stuck to the ingredients and stocked up on figs and fish at the market to make a tart cake.
I bought the fish for the cats, but it was too early and the fish wasn't very cat-friendly, so I decided to eat it myself.
0:00 Introduction of the fig tart
0:24 Shopping for Aichi figs at the market
1:57 Tart Chocolate
4:32 Almond cream
6:33 Creme Patissiere(custard cream)
8:37 Ganache.
9:21 Creme Chantilly
9:57 Squeeze the chocolate diplomat cream
10:11 Cut the figs and place them on the tart.
10:44 Rose Napage and Jelly
12:13 Completion
12:40 Tasting
13:33 Cacao Notes.
[ Book ]Chocolate Cacao Recipe Book now on sale!
The world's easiest way to teach chocolate sweets! The World's Smallest Chocolate Sweets Book
[ SNS ]
[ This particular material ]
Silicomart Tartling 190 T RING190
Monin Rose Syrup / 250ml
[64% cocoa content] VALRHONA Fave Manjari 1kg
[Material]
[ Tartlets and chocolates ]
Unsalted butter: 75g
A - Almond Powder: 25g
A - Powdered sugar: 50g
A - Salt: 1g
A - Cocoa powder: 10g
Whole egg: 30g
Flour: 120g
[How to make the tart dough]
Wield 1.A
2. cream the butter.
3. divide the A mixture into several parts and mix well each time.
4. add the egg liquid a little at a time in three to five batches.
5. Mix with a rubber spatula to cut the mixture, and then switch to the card to weave it into the mixture.
6. sift the flour alone into a sieve 5 in 2 to 3 batches
7. Wrap in plastic wrap and refrigerate for at least 3 hours while the mixture is still slightly powdery.
8. beat and roll out the dough to a thickness of 3 mm (no need to knead)
9. set in the mold, picket and let it rest for an hour.
10. line with aluminum foil and fill with tart stones (aluminum is better than a baking sheet)
11. Preheat the oven and bake at 160°C for 20 minutes.
[ Almond cream ]
Unsalted butter: 80g
Powdered sugar: 40g
Whole egg: 70g
Almond powder: 80g
Cake flour: 20g
Granulated sugar: 40g
[ How to make almond cream ]
1. knead the butter and mix in the powdered sugar
2. Measure out the beaten whole egg and divide it into 3 parts and divide the almond powder.
3. add the flour and granulated sugar and mix
4. Let it sit in the refrigerator for at least 3 hours
5. Preheat the oven, squeeze into a tart and bake at 180°C for 15 minutes.
[ Syrup for almond cream ]
Water: 30g
Granulated sugar: 8g
Kirsch: 5ml
For the chocolate diplomat cream, mix the following a, b and c
[ Creme Patissiere ](a)
Milk: 200ml
Vanilla bean: 1/2
Egg yolks (L): 3
Granulated sugar: 40g
Cake flour: 20g
Condensed milk: 10g
Unsalted butter: 10g
[How to make it]
1. crack the vanilla to get the beans out and put them in the milk.
2. beat the egg yolks and mix in the granulated sugar until white and chunky (Blanchard)
3. lightly mix the egg yolks with the flour.
4. bring the milk to a boil and add about 1/5 of it to the egg yolks first, adding them in order.
5. strain the mixture and return it to the pot over medium heat.
6. mix vigorously if it starts to clump.
(7) When the rice gets heavy and light, it should be ready to cook.
8. place the butter and condensed milk in a plastic wrap lined bathtub.
9. cool down in a freezer or other location
10. thaw and break up with a whipper or something else when you use it.
[ Ganache ](b)
64% couverture: 50g
Fresh cream: 50g
[ Making ]
1. chop the chocolate.
2. boil the cream in the microwave
3. Leave it for a while to heat it up and emulsify it
[ Creme Chantilly ](c)
42% fresh cream: 100g
[ Rose Napage ]
Rose Syrup: 80g
Plate gelatin: 2.5g
Soak the gelatin sheets in cold water
2. warm the rose syrup.
3. Dissolve the gelatin sheets and cool them.
[ Rose Jelly ]
A - Granulated sugar: 10g
A - Agar: 7g
B - Rose Syrup: 30g
B - Water: 100g
1. mix A
Mix B and warm up the mixture in a microwave or other way.
3. Mix A into B, mix well, spread out on a baking tray and refrigerate to set.
Mesh Baking Sheet/Dumar Silpin SN290210
Silicorn spatula
A small five virtues (placed on the gas stove)
De Longhi Convection Oven EOB2071J-5W
Couverture Black Chocolate
Valrhona "Equatorial Noir" (55% cocoa)
VALRHONA Fave Manjari 1kg cocoa content 64%.
Silicon Whipper TOMIZ
Cassette stove
Iwatani MIYABI GA 3.5kW CB-WA-35
Acrylic Ruler 3mm 2 pcs.
Kitchen scissors
Toribe Manufacturing Kitchen Spatter KS-203
#tart
#fig
#cake
#ChocolateCacao
#chocolate
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