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Cacao! ∴∵ゞ(´ω`*) ♪ Today is Chocolate tart. Honey and rum flavored ganache. As the finishing touch to the cake, I placed gold leaf on top. 0:33 Sweet short pastry. 3:43 Flatten the dough. 4:20 Fondage the tart. 5:07 Baking tart dough. 6:12 Milk ganache(Honey and rum aroma). 7:58 Grasage. 10:35 Adding cacao,sprinkle∴∵ゞ(´ω`*)♪ 10:56 Tasting / Thoughts. [book]Chocolate cacao recipe book on sale！ "I will teach you the most politely in the world! Chocolate Sweets Book" https://amzn.to/2t4l6Wo Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ [Ingredients] One 18cm tart pan. Unsalted butter : 75g [A] - Almond powder : 25g [A] - Powdered sugar : 50g [A] - Salt : 1g Whole egg : 30g Cake Flour : 125g [Instructions] 1.Sieve [A] 2.Cream butter mix with a whipper. 3.Put the A in 2-3 portions and mix. 4.Add the egg solution little by little in 3-5 times. 5.Mix with a rubber spatula, switch to a card and mix to weave. 6.Put flour alone into sieve 5 in 2-3 portions. 7.Wrap it in a wrap while it is a bit powdery and let it sit in the refrigerator for 8 hours. 8.Spread the dough (no need to knead). 9.Set in mold, and put in a refrigerator for 1 hour. 10.Spread aluminum foil and add tartstone (aluminum is better than oven sheet). 11.Bake at 356F/160C for 35min.If not enough bake again. 12.Take the stone and aluminum foil and paint the yolk inside the tart. 13.Bake in oven at 140℃ for about 5 minutes and cool. ■Ganache [Ingredients] Milk chocolate : 180g Fresh cream (milk fat content about 45%) : 125ml Honey : 15g Rum : 10ml Unsalted butter : 20g [Instructions] 1.Chop the chocolate. 2.Put honey and rum in fresh cream and boil. 3.Emulsify chocolate. 4.Add butter when temperature drops. 5.Once the butter has melted, pour it into the tart. ■Glaçage [Ingredients] Water: 30g Whipping cream 35%: 35g Granulated sugar: 50g Cocoa powder: 20g Gelatin sheet: 3g [Instructions] 1. Soak the gelatin sheet in water 2. Measure the cocoa powder and sugar in the same bowl and whisk it. 3. Heat water and milk in a pan. 4. When 3 reaches a boil, add 2 and mix, then heat again. 5. When it’s boiled, add the gelatin sheet and melt, then strain it. ■Couverture Milk chocolate 200g https://amzn.to/32zhFo1 ■Tart pan 182×25mm https://amzn.to/397DHRr ■Stove grill top https://amzn.to/2BQokNU ■Oven microwave Panasonic NE-BS801（廃盤） ■Convection oven https://amzn.to/2GdAhm4 ■Silicone whisk https://amzn.to/2DlhfIU ■Portable gas stovetop http://amzn.to/2vuv7ZY ■Acrylic ruler https://amzn.to/2Fs3dEZ ■Bronze mini pan https://amzn.to/2CmhQGv ■Kitchen scissors http://amzn.to/2gqjBvJ ■Hagure Metal https://amzn.to/2Liyvlr All content in the channel, including text and images, is strictly forbidden to be used or reproduced without permission. The content in this channel is not intended to introduce or provide recipes to confectionary and restaurant suppliers, video producers, etc. It is a work of art for personal viewing and enjoyment. This is an art video work. Please do not publish similar videos without reference or URL link to this site, and do not sell them as products. If you do, you will be in violation of YouTube Fair Use and will be subject to legal action. #chocolatetart #sweets #chocolateCacao #tart

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