Chocolate Salted Caramel Tart Recipe
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■Salt caramel
75g…Granulated sugar
30ml…Water
100ml…heavy cream
1g…salt
①Pour granulated sugar and water into a pan and scorch.
② Add warm cream and salt to make caramel.
③ Add butter to caramel and monte.
④ Easy to cool to room temperature and cool with ice water.
* When used, return to room temperature for ease of use.
■Cocoa cookies
60g…butter
40g…Powder sugar
20g…egg yolk
100g…Flour
20g…cocoa powder
20g…Almond powder
① Make the butter cooled to room temperature into pomade.
② Add butter sugar to the butter, and add the egg yolk that has become familiar and emulsify.
③ Combine the remaining flour with the sieve butter.
④ Once the butter contains the flour, wrap the dough in a wrap and rest in the refrigerator.
⑤ After resting for about 2 hours, stretch the dough to a thickness of 3mm and snap it into the mold.
⑥ Let the dough rest for about an hour, stabilize and spread the tartstone on the tart.
⑦ Bake in an oven preheated to 170 ° C for 10 minutes.
■Ganache
50g…chocolate
50ml…heavy cream
① Dissolve the chocolate in a microwave or hot water bath.
② Warm fresh cream with chocolate to make ganache
■ Finish
Cut the baked cookies with a grater and shape them.
①Put granulated sugar and water in a pan, make candy and pour into cookies
② Put silver dance and pistachios before drying.
③ Coat the melted chocolate inside the tart dough.
④ Pour salted caramel into the tart and cool once.
⑤ Pour the ganache over the caramel and put the salt when it cools down.
Complete with lid.
* When carrying, you must put cocoa powder on ganache
Be careful as the candy may melt! !
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