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Explore How to make "Dark knight" Cassis mousse tart cake with 1,625,463 views, 40,126 likes, and 842 comments. Experience the impact of this video content that has captured audience attention.

Cacao! ∴∵ゞ(´ω`*)♪ This time, I tried to put mousse on top of the tart, but it's getting long, so skip it! I named it the Dark Knight. [book]Chocolate cacao recipe book on sale！ "I will teach you the most politely in the world! Chocolate Sweets Book" https://amzn.to/2t4l6Wo [ SNS ] Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ 0:00 Cassis mousse tart 0:27 Almond cream 2:31 Tart chocolate 5:55 Almond glaze with Tart 7:43 Cassis sauce 8:53 Cassis Mousse 12:06 Mirror Glaze for Moose 13:26 Assembling the mousse and tart 14:08 Completion 14:38 Tasting 15:15 Cacao note [Material] Tarts and chocolates - 5 7 cm tart rings 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, then switch to the card and mix to weave in. 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 to 170°C and bake at 160°C for 20 minutes. 12. Take a stone and aluminum foil and brush the inside of the tart with egg yolk. Bake in the oven at 13.140°C for 5 minutes to finish. [ Almond Grassage ] A - Pataglasse: 150g A - Sweet Chocolate 64%: 60g Almond Dice: 75g Thick white sesame oil: 15g [ Making ] 1. roast the almond dice in a pan or in the oven until they are light brown. 2. dissolve A in chopped hot water 3.Add thick white sesame oil and mix in the almonds. 4. put it around the tart. [ Almond cream ] Unsalted butter: 80g Powdered sugar: 40g Whole egg: 70g Almond powder: 80g Cake flour: 20g Granulated sugar: 40g Dark cherries: a good amount [ 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. squeeze the dark cherries into the tart and add the dark cherries. 6. Preheat the oven and bake at 180°C for 15 minutes. [ Cassis sauce ] Cassis Purée: 100g Lemon juice: 6g Granulated sugar: 15g Sheet gelatin: 2g Kirsch: 3g [ Making ] 1. Soak the gelatin in ice water 2. Prepare a hot water heater. 3. add lemon juice and sugar to the purée in a bowl 4. Mix well with the gelatin and rub in a colander. 5. Freeze [ Cassis mousse ] A - Cassis Purée: 160g A - Powdered sugar: 20g Sheet gelatin: 8g 38% whipped cream: 190g [ Italian Meringue ] Egg whites: 38g Granulated sugar: 56g Water: 12g [ Making ] 1. Beat the egg whites lightly and heat the granulated sugar and water in a small saucepan to 118°C. 2. make a meringue by adding a small amount to the egg whites. 3. Heat A in a small saucepan until it is just about to boil. 4. Dissolve the gelatin in cold water in 3. 5. mix the whipped cream to 7 minutes and mix in 4. 6. mix the Italian meringue into the 5. [ Grasseur de chocolat (for mousse) ] Water: 90g 35% fresh cream: 100g Granulated sugar: 150g Cocoa powder: 60g Plate Gelatin: 9g [ Making ] 1. put the water and cream in a saucepan and heat it up. 2. measure the cocoa powder in the same bowl as the sugar and whip it into the same mixture. 3. when 1 comes to a boil, stir in 2 and heat again. 4. add gelatin and strain through a mesh when it comes to a boil. 5. Glassage is applied at about 28°C 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 Frying Pan Olivia 22cm New Diamond Coating https://amzn.to/2vrp63F De Longhi Convection Oven EOB2071J-5W https://amzn.to/2GdAhm4 Shinwa radiation thermometer No.73010 with laser pointing function http://amzn.to/2DyRUdB Cassette stove Iwatani MIYABI GA 3.5kW CB-WA-35 http://amzn.to/2vuv7ZY Acrylic Ruler 3mm 2 pcs. https://amzn.to/2xW5hTr Copper puchi pan 10cm https://amzn.to/2CmhQGv Hand mixer (volume is turned down in the video) Panasonic Hand Mixer White MK-H4-W http://amzn.to/2gpNsV0 Hand mixer (volume is turned down in the video) dretec HM-703WT https://amzn.to/2JB8jkE Kitchen scissors Toribe Manufacturing Kitchen Spatter KS-203 http://amzn.to/2gqjBvJ #tart #Cassis #cake #ChocolateCacao #chocolate #chocolateCacao #chocolate #blackcurrant

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