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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The Lazy Vegan Orange Chocolate Tart ???? – Recipe in the Description - Angry Broccoli Recipes
Attention! Only watch this if you are a very lazy cook, but you still want to make an amazing vegan orange - chocolate tart that melts in your mouth while you are sitting on that couch and seriously considering couch potato-ism as a career path.
Oh, did I mention that this tart needs no baking? ????
And what do you need for a good Breakfast? Coffee!
Wanna buy us a cup of coffee so we could make more videos? Yay!
Here is the Recipe:
????????Ingredients:
- Ingredients:
- 2 cups of walnuts
- 2 cups of pitted dates
- 2 cans of coconut cream
- 10 oz of dark chocolate
- 2 oranges, zest
???????????? Instructions:
1.Add a cup of walnuts and a cup of pitted dates, then again - a cup of walnuts and a cup of dates to the food processor. (Separating the layers helps the food processor to process the ingredients smoothly and prevents it from getting stuck).
2. Blend until processed but slightly chunky.
3. Dump the tart crust into a tart dish covered in wax paper and press it into the base and sides firmly.
4. Chill the crust in the fridge.
5. Meanwhile, zest two oranges and add it in a pot, add coconut cream and simmer it for about 10 minutes.
6. Next, separate and remove the orange zest.
7. Return the cream to the hot stove, but don’t boil, turn off the stove.
8. Add chocolate chips to the hot coconut cream and whisk it until the chocolate is melted.
9. Chill the “ganache” for a little bit and pour it on the tart crust.
10. Next, chill the tart in the fridge overnight, or at least for 5-6 hours.
11. Decorate it with some orange, tangerine, and mint leaves.
You might have a little bit of “ganache” left. Simply pour it in a ramekin, add some walnuts on top, maybe some vegan whip cream and you got yourself a bonus dessert!
Enjoy!
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About the Channel:
Hi there! This is our new channel dedicated to Vegan recipes!
If you are here, then we are assuming you are hungry. Well, that's great! We make fresh and healthy oriented dishes. Often with unusual ingredients and different dietary preferences. Of course, sometimes everybody need a cheat day, so we also have some “guilty treats” recipes to offer.
Feel free to stay and explore the variety of the recipes and cooking tips that we have to offer.
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White Chocolate Cheesecake | Supergolden Bakes
This No Bake White Chocolate Cheesecake is the perfect last-minute dessert. An easy no-bake white chocolate cheesecake recipe with a crunchy gingersnap base topped with deliciously creamy filling.
HERE’S WHY THIS CHEESECAKE IS A MUST MAKE
• SO EASY! This cheesecake uses easy to find ingredients and is foolproof
• NO BAKE! I am sure your oven is working overtime so it’s nice to know that all this dessert requires is some chilling time
COOKIE CRUST This crumbly/crunchy base uses your favourite biscuits and melted butter. I used gingersnap biscuits but Digestives, Oreos, caramel or gingerbread cookies can all be used.
CHEESECAKE FILLING Mascarpone cheese, melted white chocolate and whipped double cream make the up the creamy indulgent filling. You can also use full fat cream cheese (such as Philadelphia) instead of the mascarpone. Try to use a good quality white chocolate bar or chips as they obviously will affect the taste of this cheesecake. Do not use candy melts!
ADD FLAVOUR! I added vanilla paste and a little orange extract but you can use any extract you like such as coconut, peppermint etc Or how about some spice drops like cinnamon?
DECORATIONS AND TOPPINGS I piped some extra whipped cream over my white chocolate cheesecake and added white chocolate truffles, festive sprinkles and mini gingerbread cookies as decorations. Tailor your toppings to the flavouring – why not add some fresh fruit like raspberries or orange slices.
Find all the details and print the full recipe here:
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The Best Technique for Classic Cheesecake | Tips for a Light and Creamy Recipe | Kitchen Conundrums
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn’t crack.
INGREDIENTS:
-6 tablespoons unsalted butter, melted, plus more, room temperature, for pan
-15 graham crackers (each 3 by 5 inches), broken into pieces
-1⁄3 cup packed dark-brown sugar
-1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice
-1 ¼ teaspoons kosher salt (we use Diamond Crystal)
-2 ½ pounds cream cheese (five 8-ounce packages), room temperature
-1 1⁄3 cups granulated sugar
-5 large eggs, room temperature
-1 cup sour cream, room temperature
-1 teaspoon pure vanilla extract
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
#Cheesecake #Dessert #CookingHacks
Homemade Orange Cheesecake
New Orleans native Charlie Andrews demonstrates on how to make a Homemade Orange cheesecake. This recipe is a great summer dessert and full or orange flavor. It consists of an orange graham cracker crust, orange cheesecake filling, topped with orange whipped cream, orange slices and a orange sauce. This recipe calls for 10 to 12 slices and it is delicious. Hope you all will give this recipe a try.
Direct recipe link
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Email
charliethecookandrews@gmail.com
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Chocolate Orange Tart | Eggless Recipe | Bite sized Dessert
Hey guys! Today we’ll be making some delicious Chocolate Orange Tarts.
This tart makes for a great, showstopper dessert with its classic flavour combination and delicate, crumbly pastry. This recipe has three key components - a shortcrust pastry base, a zesty orange layer and a rich chocolate ganache topping.
You can use this recipe to make trendy bite size desserts to upgrade your game.
Ingredients:
For Shortcrust pastry dough-
Cold butter - 70g
Sugar - 40g
Maida - 110g
Cold milk/ water - 10g or as required
Chocolate orange ganache-
Orange zest of 1 orange for 200g of ganache
A few instructions to follow :
Clingwrap your short crust pastry dough and refrigerate it for 30 mins to 1 hour before rolling it into tarts
Blind bake in a preheated oven for approximately 15 mins at 160 degrees Celsius.
Yields about 8-10 small size tarts.
Tart shells can be refrigerated and will stay good for approximately 15-20 days
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