Orange Tangerine Cheesecake | No Bake Recipe ???? ????
Ingredients:
**Orange jelly**
7g Gelatine sheet
30g Water
30g Sugar
200 ml Orange juice
**the Base**
250g Crashed digestive cookies
125g Melted butter
**Cream cheese**
9g Gelatine sheet
30g Water
300g Cream cheese
50g Yogurt
90g Sugar
1Tsp Vanilla extract
1Tbsp Lemon juice
250g Whipped cream (60%)
**Mandarin, Orange and Mint for Decoration**
Ingrédients:
** Gelée d'orange **
7g de feuille de gélatine
30g d'eau
30g de sucre
200 ml de jus d'orange
**la base**
250g de biscuits écrasés
125g de beurre fondu
**Fromage Frais**
9g de feuille de gélatine
30g d'eau
300g de fromage
50g de yaourt
90g de sucre
1 cuillère à café d'extrait de vanille
1 cuillère à soupe de jus de citron
250g de chantilly (60%)
** Mandarine, orange et menthe pour la décoration **
المكونات:
** جيلي البرتقال **
7 جم ورقة جيلاتين
30 جرام ماء
30 جرام سكر
200 مل عصير برتقال
**القاعدة**
250 جرام بسكويت مطحون
125 جرام زبدة مذابة
** الكريمة الجبن**
9 جرام جيلاتين صورق
30 جرام ماء
300 جرام جبنة كريمية
50 جرام زبادي
90 جرام سكر
1 ملعقة صغيرة خلاصة الفانيليا
1 ملعقة كبيرة عصير ليمون
250 غ كريمة مخفوقة (60٪)
** الماندرين, البرتقال والنعناع للزينة **
Musique: Tuesday
Musicien: Sascha Ende
Licence:
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Chocolate Orange Tart Recipe | Cupcake Jemma | #AD
Happy New Year you guys! It’s good to be back in the kitchen after the Christmas break, especially now that I have my very own snazzy new #Thermomix to make things a little quicker and easier!
I wanted to share my favourite bake that I made with it over the holidays, this Chocolate Orange Tart. Don’t worry though, you can make every element of this recipe without a snazzy machine, just search my channel and you’ll find all the ways!
BUT, if you are interested to find out more, head to vorwerk.co.uk to book an online
cooking experience.
———————————————
For the Chocolate Shortcrust Pastry
225g plain flour
20g cocoa powder
30g icing sugar
150g very cold butter, chopped Pinch of salt
3 tbs ice water
For the Orange Custard Filling
4 eggs + 2 yolks
Zest of 1 1⁄2 oranges
Juice of 1 lemon (about 45g) Up to 135g with Orange juice 150g double cream
195g caster sugar
Pinch of salt
For the Chocolate Ganache
200g 50% dark chocolate (plus extra to decorate) 200g double cream
Melted chocolate to decorate
———————————————
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How to make Orange tart of the sun Orange tea jelly tart
| Jelly & chocolate tart series |
Jiggly Watermelon Jelly Tart Cake
Chocolate & Banana Jelly Tart Cake
Forget-me-not Chocolate & Jelly Tart
Honeycomb Honey & Lemon Jelly Tart cake
herry Blossom Jelly Tart Cake -Pink sapphire Jelly Tart-
Emerald marine Chocolate mint tart
Cacao! ∴∵ゞ(´ω`*) ♪
This time it is a jelly tart cake made of oranges as the sun.
The orange confit is a simplified version, so it remains a little soft and juicy.
The color of the video is lighter in blue, so the color is slightly different from the photo slides.
0:00 Introduction of solar orange tit
0:26 Orange onfi
3:34 Tarte Chocolat
7:22 Ganache
8:30 Arrange the oranges as the sun
9:38 Orange Tea Jelly
12:09 Completed
12:29 Tasting
13:21 Cacao notes (making orangettes with ruby chocolate and bitter chocolate)
[book]Chocolate cacao recipe book on sale!
I will teach you the most politely in the world! Chocolate Sweets Book
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[ Ingredients and recipe ]
Orange confit - (simplified version)
Orange: 5 pieces
Water: 600g
A - granulated sugar: 300g
B - granulated sugar: 300g
1. Wash the oranges well
2. Poke holes with toothpicks, etc.
3. Put the oranges from the water in a pot and bring to a boil, then simmer over low heat for 2-3 minutes
4. Expose the oranges to cold water
5.3-4 Repeat it again
6. Slice the oranges into 5mm rounds
7. Boil water in a pot or frying pan, etc., and melt A
8. Put the oranges, cover with a drop-lid, bring to a boil, and simmer over low heat for 20 minutes
9. Turn off the heat and let it cool for at least 8 hours
10. Take out the oranges and bring to a low heat, add B, bring to a boil, melt the oranges and cook over low heat for 20 minutes.
11. Turn off the heat and leave it again for about 8 hours
12. Put out the oranges and bring the syrup to a boil and reduce it slightly
13. Put the oranges, bring to a slight boil, turn off the heat and let it cool for at least 8 hours
Repeat about 14.12-13 twice
15. Place it on the net to dry for one day
[Tarts (tart shaped 20 cm) ]
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A - Flour: 125g
A - Cocoa Powder: 16g
1. cream the butter and mix in the powdered sugar
2. beat the whole eggs
3. put the beaten eggs in several batches into 1
4. divide the sprinkled A twice into three
5. wrapped in plastic wrap and placed in the refrigerator for at least 3 hours
6. butter the mold and place it in the refrigerator
7. roll out the dough to a thickness of 3 mm, set it in a mold, picket and rest in the refrigerator for 30 minutes
8. preheat the oven over a tart stone and bake for 35 minutes at 160°C
9. coat the inside of the tart with egg yolk
10. preheat and bake for 5 minutes at 140°C
[Ganache]
Sweet 56%: 125g
Fresh cream 42%: 50 g
1. chop up the chocolate
2. boil the cream and emulsify it with chocolate
[Orange Tea Jelly - Orange Tea Jelly]
A-agar: 18g
A-granulated: 50g
Water: 600g
B - Tea Pack: 2
B - Orange slices: 5 slices
Orange Curacao: 15 ml
1. Mix A
2. Bring the water to a boil over the heat, add B and bring to a boil
3. Put A into the hot water and turn off the heat to boil again while melting
4. Mix in the orange curacao
5.Pour into the tart when it reaches about 34°C
Silicorn spatula
A small five virtues (placed on the gas stove)
Microwave Oven
Panasonic NE-BS801 (discontinued)
De Longhi Convection Oven EOB2071J-5W
Shinwa radiation thermometer No.73010 with laser pointing function
Couverture Black Chocolate
Valrhona Karak (56% cocoa)
Silicon Whipper TOMIZ
Cassette stove
Iwatani MIYABI GA 3.5kW CB-WA-35
Acrylic Ruler 3mm 2 pcs.
Kitchen scissors
Toribe Manufacturing Kitchen Spatter KS-203
#orange
#tart
#sun
#ChocolateCacao
No-Bake Chocolate Orange Tarts
Rich and indulgent no-bake Terry's chocolate orange tarts with a simple no-bake biscuit crust and chocolate orange ganache filling! Full recipe on Effortless Foodie
Chocolate Orange Cheesecake [NO BAKE] - Terry's Chocolate Orange
#Cheesecake #Chocolate #Scrummy
How to make a Terry’s Double Chocolate Orange Cheesecake. [NO BAKE]
TIMINGS:
Prep Time 30 mins.
Chilling Time 7 hours.
Total Time 7 hours 30 mins.
SERVES:
Up to 12 slices.
INGREDIENTS:
2 cups (200g/7oz) bourbon biscuits or biscuit of your choice.
7 tablespoons (100g/3.5oz) butter.
1 tablespoon of brown sugar.
2 sheet of leaf gelatine.
1 orange.
2 tablespoons of sugar.
7.4floz/220ml double cream.
2 x 157g Terry’s Chocolate Orange or orange flavoured chocolate.
½ cup/75g dark chocolate.
2 cups/450g full-fat cream cheese.
METHOD:
1. Line the sides of a 20cm round loose bottom tin with greaseproof paper.
2. To make the base, place the bourbon biscuits in a food processor and blitz until you have fine crumbs.
3. Add the melted butter and sugar and blitz again until everything is mixed in.
4. Press into the base of the tin.
5. Chill in the refrigerator while you are making the cheesecake filling.
6. Soak the two sheets of gelatine in a bowl of water.
7. Zest the orange and reserve ½ the zest for decorating.
8. Put the other ½ in a bowl with two tablespoons of orange juice, sugar and half the double cream.
9. Heat gently until it starts steaming.
10. Squeeze the excess water from the gelatin and add to the gelatin sheets to the hot cream.
11. Stir through and mix in the remaining double cream.
12. Allow it to cool to room temperature.
13. Set aside 12 of the best chocolate orange segments for decorating.
14. Place the dark chocolate and the remaining chocolate orange segments in a bowl and melt over simmering water for 10 minutes.
15. Allow it to cool for a few minutes.
16. In a medium-size bowl whisk the cream cheese to soften it.
17. Add the cooled cream mixture and the melted chocolate.
18. Whisk again until all the ingredients are well combined.
19. Pour the mixture over the crumb base and smooth with a scraper if you have one otherwise, use the back of a spoon dipped in cool water.
20. Chill in the fridge for 7 hours or overnight.
21. To serve carefully remove the cheesecake from the tin and remove the paper from the sides.
22. Place a knife a little under the base and move onto your serving plate.
23. Sprinkle the remaining orange zest on the top of the cheesecake.
24. Arrange the 12 reserved chocolate orange segments on top of the cheesecake, spaced evenly so there is one per portion.
STORAGE:
This cheesecake will keep in the fridge for 3 days.
Or it and can be frozen for up to 1 month.
Defrost it in the fridge.
Mmm Scrummy!!!
ASMR Cooking / How to make Supreme Chocolate Tart
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
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[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
■Tart pan 182×25mm
■Stove grill top
■Oven microwave
Panasonic NE-BS801(廃盤)
■Convection oven
■Silicone whisk
■Portable gas stovetop
■Acrylic ruler
■Bronze mini pan
■Kitchen scissors
■Hagure Metal
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#chocolatetart
#sweets
#chocolateCacao
#tart