アメリカンチェリータルトケーキの作り方

Hi everyone, Cacao! ∴∵ゞ(´ω`*)♪ Today we’re making an American cherry tart. The particular type called Bing is considered “black cherry” apparently. Knead the butter and add the sugar. Squish it! Measure the eggs once it's been beaten. Sift the powder ingredients. It’s a bit sticky, but don’t knead it too much.(´ε`;) Cling wrap it and let it sit in the fridge for 8 hours ( ˘ω˘) Have unsalted butter on the pan. Spread the dough to about 4~5mm thick and You can use gloves so that it doesn’t stick. It’s best to prevent your body heat from transferring as well. Prick them with a form and let it nap in the fridge for another hour(´-ω-｀*) Cut a sheet into a size that fits in the tart by drawing a circle with something similar in size. This is for the stones. We’re baking it 3 times in total. Twice without the stones. Let it cool down and egg wash the surfaces. Looks good! Nicely baked. Diplomat cream is a combination of custard and whipping cream, to smooth it out. Today we’re adding chocolate to that. Have the chocolate chopped finely. Add the sugar to the yolk and blend. Whisk until it’s whitened. (blanch) Sift in the powder ingredients and mix. I previously said that vanilla won’t go well with chocolate, but now I realize I was wrong. Add boiled milk. Bring that back to the pan and heat it again. Thoroughly mix while heating it up Combine butter and chopped chocolate, and mix well. Add whipping cream while watching the consistency. Place it on the cling wrap set on the pan, and vacuum seal. Quickly cool it in the freezer for an hour and move it to the fridge. It should look like this when it’s cold │´ω`)ﾉ Use the whisk to soften it up. Make whipping cream. Build it up to about 80%, and mix it with the chocolate custard. Now you have chocolate diplomat. I feel like I didn’t really need the frosting bag if I’m making a flat surface like this….. Oh well (´・ω・`) Remove the cherry pits. The cherry pitter would be quickest, but it’ll go through(´・ω・`) I just have to do it manually, even though it will take time and effort to make sure I don’t squish them. This should make beautiful decorations. Also to prevent any fruit juice from soaking in, I’m coating it with nappage. I store bought nappage. When the nappage is cooled, coat it to prevent the juice from coming out. Solidify in the fridge. Mix the cocoa powder and granulated sugar. Soak the gelatin sheet in water…. When the whipping cream is boiled, stop the heat and add the powder. Boil again. Strain with a tea strainer, and ideally use a blender to get rid of any air bubbles. Do another coat of nappage and let it glow (-ω☆) Let it cool thoroughly in the fridge, and I recommend sprinkling some sugar just before you eat. My goodness, it’s hard to cut. There we have it! Adding cacao, sprinkle ∴∵ゞ(´ω`*) Sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle ∴∵ゞ(´ω`*) Sprinkle ~∴∵ゞ(´ω`*) Nice cacao! Bon appétit♪ The tart crust is just the right texture and thickness. It’s easy to cut through as well. The fresh texture is typical of American cherries. It’s not too sweet, and the glaçage has such character and depth. The sweet and gentle taste of the cherry and diplomat cream goes wonderfully with the baked tart crust. Every aspect of happiness is now gathered at my lips. May the force of cocoa be with you (*´∀｀)ﾉ 79.5 → 71.5! I lost 4kg in the past 1.5 months! The reason why I lost that much weight is this. I had a mouthpiece to help my teeth alignment. I had to have it on over 20 hours a day, and I couldn’t eat or drink water while I had it in. It wasn’t a tough diet at all, and the lack of snacking made me lose weight. I think I snacked a little too much before. Thank you for watching! Please like, subscribe and turn on the notifications.

Channel: Chocolate Cacao チョコレートカカオ

Views: 1,447,689

Rating: 4.9587703 out of 5

Keywords: チョコレート, Chocolate, Chocolat, tasty, ショコラ, YouTube, 料理, お菓子作り, 手作り, レシピ, Chocolate Cacao チョコレートカカオ, 作業音, 製菓, パティシエ, ショコラティエ, sweets, スイーツ, cooking, Recipe, cooking sounds, 作り方, How to, タルト, アメリカンチェリー, ダークチェリー, Amarical cherry, ディプロマットクリーム, グラサージュ

Id: r51nzzxmAaY

Length: 14min 31sec (871 seconds)

Published: Mon Jun 10 2019