How to make 'Chocolate & Banana Jelly Tart Cake'

Cacao ! ∴∵ゞ(´ω`*) ♪
This time it is a chocolate banana in the Jelly Tart series.
Chocolate banana ganache is filled with sliced bananas and made lush with jelly.

0:00 Introduction
0:05 Making tart stand
4:27 Chocolate banana ganache
6:49 Processing sliced bananas
8:23 Making jelly
9:54 Completion
10:24 Tasting
11:07 Cacao Notes (Limited edition chocolate box NYANDERLAND)

[Book] Chocolate Cacao Recipes book on sale!
The world's most careful teaching! Chocolate Sweets Book".

[ SNS ]

[Ingredients] (for at least 1 20cm tart tin)
[Tart]
Unsalted butter: 75g
A - Powdered sugar: 50g
A - Almond powder: 25g
A - Salt: 1g
Whole egg: 30g
Light flour: 125g
[Method]
Sift A.
2. Cream 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, then switch to a card and mix to incorporate.
6. Sift the flour alone into the sieve 5 in 2 to 3 times.
7. Wrap the dough in plastic wrap and refrigerate for 8 hours while it is still a little powdery.
8. Flour and roll out the dough (no need to knead)
9. Set in a mold, picket and let 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 35 minutes. Bake for 35 minutes at 160°C. If it is not enough, bake for an additional time.
12. Remove the stones and aluminum foil and brush the inside of the tart with egg yolk.
Bake in the oven at 140℃ for about 5 minutes and cool.

[Banana paste]
2 bananas
[Instructions].
Preheat oven to 180℃.
Peel and cut bananas lengthwise and place on a baking sheet.
3. Bake in oven for 15 minutes or until golden brown.

[Ganache]
Banana paste: 48g
Sweet 56%: 72g
Fresh cream 42%: 45g
Starch syrup: 8g
Unsalted butter: 12g
[How to make]
1. Slightly melt the chocolate and add cream and syrup.
2. Bring the cream to a boil in a microwave oven and mix into a ganache.
3. Stir in banana paste and mix with a bar mixer.
4. When the ganache is around 40°C, mix in the butter.

[Banana slices]
Soak banana slices in 3% salt water

[Jelly]
Water: 360g
Granulated sugar: 40g
Starch syrup: 40g
Gelatin board: 10g
[Method].
1. Soften the gelatin plate.
2. Add granulated sugar and syrup to water and bring to a boil while stirring and dissolving.
3. Remove from heat and when the temperature reaches 60°C, add the softened gelatin plate and stir to dissolve.
Cool down to around 25°C before pouring into the tart.

20cm tart mold

■Small stove top (placed on gas stove)

■Cuisinart Food Processor 1.0L DLC-101J

De'Longhi Convection Oven EOB2071J-5W

Shinwa radiation thermometer No.73010 with laser point function

Couverture Black Chocolate
Valrhona "Karak" (56% cocoa)

Cassette stove
Iwatani MIYABI GASA 3.5kW CB-WA-35

Acrylic Ruler 3mm, set of 2

YAMAMOTO Multi Speed Mixer YE-MM41W

Kitchen Scissors
Toribe Seisakusho Kitchen Spatter KS-203
*The above links are associate links.

All text, images, and other content on the channel are strictly forbidden for unauthorized use or reproduction.
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 or similar recipes without a reference or URL link to this channel, and please do not sell them as products.
We will take action against those who violate the fair use policy of YouTube, as well as any other measures that may be taken.

#tart
#jelly
#banana
#ganache
#chocolateCacao
#chocolate

[ZapatosVibes]

I'm never ever going to cook anything this guy makes in a million year, but I love admiring the art.

[zannaxz]

this is such a relaxing channel to watch, and the end results are always so beautiful!!

[mac]

I was doing this back in the early 90's when I was a pastry chef in NY. I called my version "Banana Glass Tart".

[lumpyspacelion]

this may sound crazy but i’ve been watching your videos every night to fall asleep for like almost two years. i love that your kitchen isnt blindingly white and all the gudetama egg antics are cute. I’ve rewatched basically all your videos a bunch of times. Thank you 🥲

[cyofdur]

いつも楽しく見させてもらってます☺︎

最近動画の投稿が止まってますが、体調等大丈夫でしょうか？
動画上がるまでいつでも待ってます！！
素敵な動画をありがとう☺️

[Tou]

追いカカオのシーン、、、、最高！
強い思いを入れた追いカカオでした。ぜったい美味い

[kaxzdazh]

I really don't know where he gave him so much patience for this, I admire him Mr. Chocolate Cacao

AND thanks for the spanish subtitles, Saludos desde Mexico

[CakeJunkie]

*_I love how they make a creation look 👀._*

[Mhatre]

I just forgot all my lifes problems and depression for 12 mins
What a talent! Respect

[nez]

I love the noises of the butter being mixed etc ! So relaxing

[rinchen]

I watch these videos to sleep and it is so relaxing, sometimes if I’m lucky I dream about the food and eat it in my dream lol

[YingofDarkness]

You make it look so easy and yet I know this must be very difficult to get perfectly. Your videos are always as much of a treat to find in my subbox as the sweets you create!

[kaitmf]

All of your videos bring me such peace thank you for making them

[roosrebellion]

It looks weird but also looks delicious at the same time.

[Foxegus]

This is one of the best channels, that i use like ASMR.

[OreosSweet]

These mini cakes are perfect for afternoon gatherings! ☕🍰

[DeathMetalDerf]

This is probably one of the most stunning ones you've done. Visually speaking, it's very striking, and it just looks like something you really want to eat! Thank you for sharing this with us!

[patchouli]

はじめましていつも動画拝見しております
コメント欄をのぞかせてもらいましたが
世界中でカカオさんが愛されてるんだなと
なんだがすごく嬉しかったです
カカオさんの動画を見るたび作ってみたいと思うけど
繊細なカカオさんのレシピは作れそうにないので
動画をみて夢気分にひたってます
いつもキレイなスイーツを魅せてくれてありがとうございます。

[vegreenbowl]

Chocolate banana tart looks delicious! The scene of shaking cocoa powder is the best. Nyanderland is cute. It's novel that the inside of the chocolate is soft.

[juancarlosgarcia]

Does anyone know where is our favourite pastry chef? We miss you Cacao!