太陽のオレンジタルト〜オレンジ紅茶ゼリーとガナッシュ Orange tart of the sun

Please subscribe to the channel. Hello everyone, Cacao!∴∵ゞ(´ω`*)♪ This time, I used oranges to create a jelly tart in the shape of the sun. We start with candied oranges "orange confit". The zest of the oranges is lightly punctured to remove the scum. This orange confit is a simplified version. I made a softer version that goes well with this tart. We also recommend buying orange confit as a commercial product. Once boiled, dissolve the granulated sugar into a syrup. Add the oranges, cover with a drop-lid and bring to the boil again. Bring to a boil and then reduce the heat to a simmer. Let it sit for about 8 hours to cool. Remove the oranges and add the granulated sugar. Dissolve the granulated sugar while removing the lye. Bring to the boil again and simmer on low heat for 20 minutes. Allow to cool and remove the oranges. Boil down the syrup and increase the concentration. Cook the oranges over low heat for 20 minutes. Repeat the last step twice. Remove and dry. The hardness and colour etc. are different compared to the commercial products. However, I thought the taste was pretty good homemade too. I make tarts all the time, so let's get the tension up. Make a hole in the dough so that it does not puff up. (Piquer) Once you've made the holes, chill the dough in the fridge for 30 minutes. Cover the holes as much as possible with egg yolk. The ganache is similar to the tart I made before. In this case, the orange is applied immediately after the ganache is applied. Cut the oranges into 6 to 8 pieces beforehand. This is how it was applied from the outside. Cut and fit according to the size of the gap. The final step is to use the sun-shaped slices as they are. Apply the syrup to bring out the shine. Pickle the orange slices as they become cloudy when squeezed. Serve the tea bags early to avoid darkening the colour. Take the rubbish. The tea was better commercially available. Add the agar and granulated sugar mixture and mix well. Cool to about 34°C and then pour into the tart. Finished! Just do it. Adding cacao, Sprinkle ∴∵ゞ(´ω`*) Sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle sprinkle,,, Sprinkle~ Nice cacao!∴∵ゞ(´ω`*)♪ Bon Appetit. No bad characteristics and delicious. The subdued ganache and cocoa tart, matched with the orange, and the aroma of tea passing through. That dazzling smile, like the sun, is playing in my mouth. Wait! Don't go. The sun is setting, but it's not stopping my appetite. It was a sunny orange tart cake, like a fleeting memory of that summer. May the force of cocoa be with you. I would like to make an oranget with the leftover orange confit. Both sides in the oven at 100°C for 20 minutes. Turned over twice in total. Let's try it with ruby chocolate. Bitter chocolate is delicious. The high road was good, but I liked the ruby chocolate better for me. You can also follow me on Twitter and Instagram. Please subscribe to the channel and click the "Like" button. Thank you for watching.

Channel: Chocolate Cacao チョコレートカカオ

Views: 3,146,102

Rating: 4.9395537 out of 5

Keywords: チョコレート, Chocolate, 料理, お菓子作り, 手作り, レシピ, sweets, スイーツ, cooking, Recipe, cooking sounds, 作り方, オレンジ, オランジェット, オレンジコンフィ, orange, jelly, agar, アガー, 紅茶ゼリー, yt:cc=on, orangette, ルビーチョコレート

Id: Kmjdai9b8gk

Length: 14min 58sec (898 seconds)

Published: Fri Dec 04 2020