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Explore How to make Fig & Chocolate tart rose flavor with 527,206 views, 14,630 likes, and 711 comments. Experience the impact of this video content that has captured audience attention.

Cacao! ∴∵ゞ(´ω`*) ♪ This time I stuck to the ingredients and stocked up on figs and fish at the market to make a tart cake. I bought the fish for the cats, but it was too early and the fish wasn't very cat-friendly, so I decided to eat it myself. 0:00 Introduction of the fig tart 0:24 Shopping for Aichi figs at the market 1:57 Tart Chocolate 4:32 Almond cream 6:33 Creme Patissiere(custard cream) 8:37 Ganache. 9:21 Creme Chantilly 9:57 Squeeze the chocolate diplomat cream 10:11 Cut the figs and place them on the tart. 10:44 Rose Napage and Jelly 12:13 Completion 12:40 Tasting 13:33 Cacao Notes. [ Book ]Chocolate Cacao Recipe Book now on sale! The world's easiest way to teach chocolate sweets! The World's Smallest Chocolate Sweets Book https://amzn.to/2t4l6Wo [ SNS ] Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ [ This particular material ] Silicomart Tartling 190 T RING190 https://amzn.to/2GgE0QJ Monin Rose Syrup / 250ml https://amzn.to/2Jpr8cd [64% cocoa content] VALRHONA Fave Manjari 1kg https://amzn.to/2GgEkPr [Material] [ Tartlets and chocolates ] Unsalted butter: 75g A - Almond Powder: 25g A - Powdered sugar: 50g A - Salt: 1g A - Cocoa powder: 10g Whole egg: 30g Flour: 120g [How to make the tart dough] Wield 1.A 2. cream the butter. 3. divide the A mixture into several parts and mix well each time. 4. add the egg liquid a little at a time in three to five batches. 5. Mix with a rubber spatula to cut the mixture, and then switch to the card to weave it into the mixture. 6. sift the flour alone into a sieve 5 in 2 to 3 batches 7. Wrap in plastic wrap and refrigerate for at least 3 hours while the mixture is still slightly powdery. 8. beat and roll out the dough to a thickness of 3 mm (no need to knead) 9. set in the mold, picket and let it rest for an hour. 10. line with aluminum foil and fill with tart stones (aluminum is better than a baking sheet) 11. Preheat the oven and bake at 160°C for 20 minutes. [ Almond cream ] Unsalted butter: 80g Powdered sugar: 40g Whole egg: 70g Almond powder: 80g Cake flour: 20g Granulated sugar: 40g [ How to make almond cream ] 1. knead the butter and mix in the powdered sugar 2. Measure out the beaten whole egg and divide it into 3 parts and divide the almond powder. 3. add the flour and granulated sugar and mix 4. Let it sit in the refrigerator for at least 3 hours 5. Preheat the oven, squeeze into a tart and bake at 180°C for 15 minutes. [ Syrup for almond cream ] Water: 30g Granulated sugar: 8g Kirsch: 5ml For the chocolate diplomat cream, mix the following a, b and c [ Creme Patissiere ](a) Milk: 200ml Vanilla bean: 1/2 Egg yolks (L): 3 Granulated sugar: 40g Cake flour: 20g Condensed milk: 10g Unsalted butter: 10g [How to make it] 1. crack the vanilla to get the beans out and put them in the milk. 2. beat the egg yolks and mix in the granulated sugar until white and chunky (Blanchard) 3. lightly mix the egg yolks with the flour. 4. bring the milk to a boil and add about 1/5 of it to the egg yolks first, adding them in order. 5. strain the mixture and return it to the pot over medium heat. 6. mix vigorously if it starts to clump. (7) When the rice gets heavy and light, it should be ready to cook. 8. place the butter and condensed milk in a plastic wrap lined bathtub. 9. cool down in a freezer or other location 10. thaw and break up with a whipper or something else when you use it. [ Ganache ](b) 64% couverture: 50g Fresh cream: 50g [ Making ] 1. chop the chocolate. 2. boil the cream in the microwave 3. Leave it for a while to heat it up and emulsify it [ Creme Chantilly ](c) 42% fresh cream: 100g [ Rose Napage ] Rose Syrup: 80g Plate gelatin: 2.5g Soak the gelatin sheets in cold water 2. warm the rose syrup. 3. Dissolve the gelatin sheets and cool them. [ Rose Jelly ] A - Granulated sugar: 10g A - Agar: 7g B - Rose Syrup: 30g B - Water: 100g 1. mix A Mix B and warm up the mixture in a microwave or other way. 3. Mix A into B, mix well, spread out on a baking tray and refrigerate to set. Mesh Baking Sheet/Dumar Silpin SN290210 https://amzn.to/2MrlMM6 ... Silicorn spatula https://amzn.to/2X1EIru A small five virtues (placed on the gas stove) https://amzn.to/2BQokNU De Longhi Convection Oven EOB2071J-5W https://amzn.to/2GdAhm4 Couverture Black Chocolate Valrhona "Equatorial Noir" (55% cocoa) https://amzn.to/2vHGSQq VALRHONA Fave Manjari 1kg cocoa content 64%. https://amzn.to/2CnyW6W Silicon Whipper TOMIZ https://amzn.to/2DlhfIU Cassette stove Iwatani MIYABI GA 3.5kW CB-WA-35 http://amzn.to/2vuv7ZY Acrylic Ruler 3mm 2 pcs. https://amzn.to/2xW5hTr Kitchen scissors Toribe Manufacturing Kitchen Spatter KS-203 http://amzn.to/2gqjBvJ #tart #fig #cake #ChocolateCacao #chocolate

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