Almond, Cacao and Caramel Tart I 아몬드 캐러멜 카카오 타르트 I Glaze Theory I 글라사주 이론 I On The Table
Hello! This time I am going to show you how to make this beautiful and flavorful tart Flavor pairing of almond, caramel, and cacao nibs is well balanced and perfect harmony I will explain everything step by step and theory, so please turn on the subtitles! The videos I make are not just about the recipes I am trying to put all the knowledge I know in the video as much as I can So stay tuned for upcoming videos! Don't forget to hit the subscribe button and set an alert if you haven't done yet! OR I WILL EAT YOUR PHONE I see you guys in the next video! ------------------------------------------------------------------- Yield: 6 8 cm-dia Tart Components *Cacao Nibs Shortcrust -Butter 105 g -Confectioners' Sugar 90 g -Hazelnut Flour 30 g -Salt 2 5 g -Cocoa Powder (Cacao Barry Extra Brute) 20 g -Cacao Nibs 20 g -Eggs 50 g -Pastry Flour (T45) 60 g / 150 g *Egg Wash -Egg Yolk 48 g -Heavy Cream 12 g *Brown Sugar Almond Sponge -Butter 53 g -Confectioners' Sugar 39 g -Heavy Cream 19 g -Invert Sugar (Trimoline) or honey 3 5 g -Egg Yolks 53 g -Almond Flour 81 g -Corn Starch 7 g -Sea Salt 1 4 g -Egg Whites 84 g -Brown Sugar 35 g *Almond Cremeux -Milk 49 g -Glucose Syrup 2 5 g -Gelatin Powder (200 Bloom) 1 3 g -Water for Gelatin 6 5g -White Couverture (Cacao Barry Zephyr 34%) 76 g -Heavy Cream 123 g -Almond Paste 50% 38 g -Salt 0 2 g *Almond Vanilla Praline -Almonds with Skin 100 g -Sugar 67 g -Vanilla Bean 1/2 ea *Light Dulcey Mousse -Milk 78 g -Gelatin Powder (200 Bloom) 3 1 g -Water for Gelatin 15 5 g -Dulcey Couverture (Valrhona) 148 g -Heavy Cream 155 g *Caramel Glaze -Sugar 86 g -Water 86 g -Glucose Powder 35 g -Dextrose 58 g -Condensed Milk 74 g -Gelatin Powder (200 Bloom) 6 5 g -Water for Gelatin 32 5 g -Cocoa Butter 42 g -Nappage (Valrhona Absolu Cristal) 86 g -Gold Dust -Bronze Dust *Dulcey Chocolate Decor *Cocoa Powder *Cacao Nibs (Ghana) ------------------------------------------------------------------- Instagram: instagram com/ibakeibrewilive Email: onthetableofficial@gmail com
