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Chocolate Hazelnut tarts #shorts #baking #recipe

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Alright got a chocolate tart video that I've made today. So these tarts consist of a sweet chocolate shortcrust pastry filled with a baked milk chocolate layer (with some hazelnuts) topped with a thin layer of gianduja and levelled off with a mirror glaze. Finally decorated with more chocolate and nuts.
A good amount of components to make for this tart but they are all nice and easy to make and the end product was ridiculously tasty.
Ingredients for sweet shortcrust pastry (chocolate)
225 g of plain flour
80 g of icing sugar
¼ teaspoon of salt
113 g of unsalted butter, softened
3 large egg yolks
22 g of cocoa powder
30 ml of whole milk
Mycryo (cocoa butter) for dusting
Ingredients for milk chocolate tarts
300 ml of double cream
340 g of chocolate, finely chopped
30 g of caster sugar
¼ teaspoon of salt
2 large eggs at room temperature
some chopped hazelnuts, for layering bottom of tart cases
Ingredients for Gianduja spread
100 g of Milk chocolate
100 g of hazelnut praline
26 g of vegetable oil
Ingredients for dark chocolate mirror glaze
225 g of granulated sugar
125 ml of water
150 g of dark chocolate
65 ml of double cream
30 g of cocoa powder, sieved
10 g of powdered gelatine and 50 ml Water to bloom gelatine
Decorate tarts with tempered chocolate shards and chopped hazelnuts
Also check out my content on Instagram, TikTok and Twitch.
#baking #shorts #recipe #chocolate #hazelnut #homemade #tarte #tart
A good amount of components to make for this tart but they are all nice and easy to make and the end product was ridiculously tasty.
Ingredients for sweet shortcrust pastry (chocolate)
225 g of plain flour
80 g of icing sugar
¼ teaspoon of salt
113 g of unsalted butter, softened
3 large egg yolks
22 g of cocoa powder
30 ml of whole milk
Mycryo (cocoa butter) for dusting
Ingredients for milk chocolate tarts
300 ml of double cream
340 g of chocolate, finely chopped
30 g of caster sugar
¼ teaspoon of salt
2 large eggs at room temperature
some chopped hazelnuts, for layering bottom of tart cases
Ingredients for Gianduja spread
100 g of Milk chocolate
100 g of hazelnut praline
26 g of vegetable oil
Ingredients for dark chocolate mirror glaze
225 g of granulated sugar
125 ml of water
150 g of dark chocolate
65 ml of double cream
30 g of cocoa powder, sieved
10 g of powdered gelatine and 50 ml Water to bloom gelatine
Decorate tarts with tempered chocolate shards and chopped hazelnuts
Also check out my content on Instagram, TikTok and Twitch.
#baking #shorts #recipe #chocolate #hazelnut #homemade #tarte #tart
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