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Explore How to make Crémeux au chocolat with 1,132,899 views, 35,201 likes, and 598 comments. Experience the impact of this video content that has captured audience attention.

Cacao ! ∴∵ゞ(´ω`*) ♪ Cremeux is said to be between mousse and bavarois and is more creamy. The sablé is crispy and crunchy, and the tossed cremeux is rich and delicious. It is usually served in a cup, but I arranged it on a sable based on Atesway's sweets. 0:00 Intro 0:17 Sable Chocolat 2:42 Biscuit Chocolat 5:11 Cremeux Chocolat 10:54 Tasting 11:38 Cacao Notes | Chocolate Cacao's Book https://amzn.to/2t4l6Wo | SNS Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ | Sable chocolates (70mm diameter, enough for 6-8 pieces) Unsalted butter: 50g Casonade: 50g A - flour: 45g A - cocoa: 8g A - Almond powder: 50g A - Salt: 1g Baking powder: 1g Cream the butter and mix in the cassonade. 2. Mix together and sift to blend with the butter. Let the dough rise overnight and roll out to 5 mm. Preheat the oven to 160°C and bake for 18 minutes. | Biscuit Chocolat (247 x 247mm, 1 baking sheet, 60x10) Egg white: 80g Granulated sugar: 75g Egg yolks: 55g Cocoa powder: 18g Whisk the egg whites in a bowl. Add the egg yolks and mix thoroughly. Add the cocoa powder and mix thoroughly. Bake in the oven at 170°C for 10 minutes. 5. Cut the dough with a 50 mm cutter. | Cremeaux Chocolates (6 pieces) Silikomart SF205 Fresh cream 35%: 200g Milk: 200g Granulated sugar: 10g Egg yolks: 80g Granulated sugar: 40g 66% chocolate: 160g Add the granulated sugar to the egg yolks and mix well. Put the cream and milk in a saucepan and bring to a boil. Add 1/3 of the mixture to 1, mix well and add to 1. Cook the mixture until it reaches 82°C. Prepare the chocolate in the container of the blender and pour 4 into it with a chinois. Stir with a blender to emulsify the mixture, let it cool while stirring, then place it in a mold and cover with biscuit. | Glazed Chocolate Granulated sugar: 150g 60 g cocoa powder 9 g gelatin sheet Water: 90g 35% fresh cream: 100g [ How to make ] 1. Put the water and cream in a saucepan and heat. 2. measure cocoa powder in the same bowl as sugar and mix with a whipper. When the mixture comes to a boil, stir in 2 and heat again. 4. When the mixture comes to a boil, add the gelatin and strain through a mesh. Pour the glaze at about 28℃. Silikomart SF205 CYLINDERS 70 https://amzn.to/3gaO3Vo Mesh baking sheet / Dumar Silpan SN290210 https://amzn.to/2MrlMM6 Silikon spatula https://amzn.to/2X1EIru Small pentode (placed on the gas stove) https://amzn.to/2BQokNU Frying pan Olivia 22cm New Diamond Coating https://amzn.to/2vrp63F Cuisinart Food Processor 1.0L DLC-101J https://amzn.to/2xYq3BS Delonghi Convection Oven EOB2071J-5W https://amzn.to/2GdAhm4 Black rubber gloves Nitrile gloves https://amzn.to/2TspE0z Shinwa radiation thermometer No.73010 with laser point function http://amzn.to/2DyRUdB Couverture black chocolate Valrhona "Caraib" (66% cocoa) http://amzn.to/2F3Nfh5 Cassette stove Iwatani MIYABI MIYABI 3.5kW CB-WA-35 http://amzn.to/2vuv7ZY Acrylic ruler 5mm thick, 2pcs https://amzn.to/2Fs3dEZ Copper petit pan 10cm https://amzn.to/2CmhQGv Hand mixer (The volume is turned down in the video.) Panasonic Hand Mixer White MK-H4-W http://amzn.to/2gpNsV0 Kitchen scissors Toribe Corporation Kitchen Spatter KS-203 http://amzn.to/2gqjBvJ The above links are using associate links. All text, images, and other content in this channel may not be used or reproduced without permission. The contents of this channel are not intended to introduce or provide recipes to confectionery or food industry related companies or video producers. It is a work of art for personal viewing and enjoyment. It is an art video work. Please do not publish videos with similar content or recipes without referring to this page or linking to the URL, and do not sell them as products. If you do, you will be in violation of YouTube Fair Use, and you will also be subject to some sort of disciplinary action. #recipe #sweets #crémeux #chocolateCacao

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