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Cacao ! ∴∵ゞ(´ω`*) ♪
This time, I made a jelly tart with the image of cherry blossoms.
The cherry ganache and cherry blossom flavored jelly were a delicious match.
It was a little brittle, but the taste was very good.
It was the easiest to eat of the jelly tart series and became a hit with everyone.
0:00 Cherry Jelly Tart
0:35 Cherry Blossom Tart
4:53 Preparing salted cherry blossoms
5:40 Cherry blossom ganache cream
7:44 Cherry Blossom Jelly
10:45 Cacao notes (failed color of tart)
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This time’s special material
Cherry blossoms in salt
Monin cherry syrup 250ml
Dust food color Edelweiss (white)
Dust Food Color Rose (red)
Tart mold 20cm with bottom made in Japan
Cherry blossom powder
Tart (20cm tart mold)
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A – flour: 125g
A – Cherry blossom powder: 8g
Cream the butter and mix in the powdered sugar.
Beat the whole egg to a stiff peaks.
Pour the beaten egg mixture into the batter in a few additions.
Pour the beaten A mixture into 3 in two parts. 5.
Wrap in plastic wrap and refrigerate for at least 3 hours.
Butter the mold and keep it in the refrigerator.
Roll out the dough to a thickness of 3 mm and let it rest in the refrigerator for 30 minutes.
8. set the dough in a mold, picket it and let it rest for 30 minutes.
9. preheat the oven to 160°C and bake for 35 minutes.
10. brush the inside of the tart with egg yolk.
11. preheat and bake at 140°C for 5 minutes.
Ruby chocolate: 20g
White chocolate: 60g
Cherry syrup: 40g
Oil-soluble food color (white and red): appropriate amount
Cherry blossoms in salt: as needed
Cherry blossom flakes: as needed
Wash the pickled cherry blossoms in water and soak in water to remove the saltiness.
Drain the cherry blossoms on paper before using.
Chop the chocolate.
Put the syrup into the chocolate and heat it in the microwave to emulsify.
Adjust the color with oil-soluble food coloring.
Spread on the tart, sprinkle with cherry blossom flakes, and arrange cherry blossoms.
7. Chill in the refrigerator to harden.
Cherry Blossom Jelly
A – Agar: 25g
A – Sugar: 55g
A – Cherry syrup: 72g
1. Combine A and mix.
2. Put the syrup and water in a saucepan. Bring to a boil and reduce the heat to medium.
Add powder and mix well. Once melted, turn off the heat and let cool.
Mix in the cherry blossoms, and when the temperature reaches around 35℃, pour the mixture into the tart and let it harden.
Baking sheet with mesh / Dumar Silpan SN290210
Meiji meiji white chocolate 40g x 10 pieces
Delonghi convection oven EOB2071J-5W
Black rubber gloves Nitrile gloves
Shinwa radiation thermometer No.73010 with laser point function
Ruby chocolate 100g
Silicon whipper TOMIZ
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
Acrylic ruler 3mm 2pcs
Toribe Seisakusho Kitchen Spatter KS-203
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