This time, it is a tart cake (petit gateau) with chocolate mint mousse on top.
The mousse on top is sooo refreshing and the tart is smooth and melted with milk chocolate ganache.
This is the season of chocolate mint.
0:00 Introduction
0:26 How to make chocolate mint mousse
4:32 How to make Tart Chocolates
9:13 How to make milk chocolate ganache
11:16 How to make dark chocolate ganache
12:59 Tasting
13:55 Cacao notes: Introduction of separated failures
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– Ingredients – Silikomart SF012 (about 10 pieces)
Chocolate Mint Mousse
A – 80% dark chocolate: 30g
A – Gelatin powder: 6g
A – Water: 20g
A – Milk: 150ml
Granulated sugar: 10g
White chocolate: 220g
Mint liqueur: 50ml
Mint essence: about 12ml (about 50 shakes)
Fresh cream 36%: 200g
Food color (Sky blue, Leaf green): appropriate amount
[recipe] 1.
1. Blot gelatin in A with cold water.
Chop the chocolate.
Add granulated sugar to milk and bring to a boil.
Put the white chocolate into the boiled milk to make a ganache and mix in the mint liqueur.
Add the gelatin and adjust the color.
Whip the cream and adjust the color with food coloring.
When the chocolate liquid (5) has cooled to around 34°C, combine it with 6. Do not use a whipper, but use a rubber spatula to mix.
Put the chopped chocolate in a silicon mold and freeze.
Ingredients (for 6 x 70mm tart moulds)
Ingredients for the cocoa tart dough (choucre)
A – unsalted butter: 75g
A – Almond powder: 25g
A – Powdered sugar: 50g
A – Salt: 1g
A – Cocoa powder: 10g
A – Whole egg: 30g
Flour: 120g
[Directions]
1. Sift together A
Cream the butter.
Add A in several times, mixing well each time.
Pour in the egg mixture 3 to 5 times, a little at a time.
Use a rubber spatula to cut the mixture, then switch to a card and fold in the mixture.
Add the flour mixture to the sifted mixture in two or three batches.
Wrap the dough in plastic wrap and refrigerate for at least 3 hours.
Flour and roll out dough to 3 mm thick.
Set the dough in a mold and lightly poke holes in it with a fork.
Line a baking sheet with aluminum foil and place a tart stone in it (aluminum is better than a baking sheet).
Preheat the oven to 170°C and bake at 160°C for 35 minutes. Bake for 35 minutes at 160°C. If there is not enough time, bake more.
Milk chocolate ganache (for about 6 tarts inside)
Milk chocolate: 150g
Fresh cream (about 36% milk fat): 150ml
Sugar syrup: 30g
Recipe]
Add the syrup to the cream and bring to a boil.
Pour the boiled cream over the chocolate and let it emulsify.
Emulsify thoroughly with a bar mix.
Dark chocolate ganache (top)
Sweet chocolate (80%): 20g
Milk: 25g
How to make]
Boil the milk in the microwave and add it to the chocolate.
2. After a while, mix well to emulsify.
Silikomart SF012 silicone mold 7cm 62ml 6 pieces
https://amzn.to/2RZvCu9
Silikomart SF002 [parallel import].
https://amzn.to/3bqUthl
TOMIZAWA Peppermint Essence / 30ml TOMIZ/CUOCA (Tomizawa Shoten)
https://amzn.to/3eQe3Wt
Peppermint Jet 27 700ml
https://amzn.to/2ktZ4oi
Tart rings with holes 7cm
https://amzn.to/3ynm6Cb
Tart ring 7cm
https://amzn.to/3ojc9AO
Baking sheet with mesh / Dumar Silpan SN290210
https://amzn.to/2MrlMM6
Silicones spatula
https://amzn.to/2X1EIru
Small pentode (placed on the gas stove)
https://amzn.to/2BQokNU
Meiji meiji white chocolate 40g x 10 pieces
https://amzn.to/2N6flwV
Meiji meiji black chocolate 50g x 10 pieces
https://amzn.to/2tJ0JdG
Delonghi Convection Oven EOB2071J-5W
https://amzn.to/2GdAhm4
Black rubber gloves Nitrile gloves
https://amzn.to/2TspE0z
Shinwa radiation thermometer No.73010 with laser point function
http://amzn.to/2DyRUdB
Silicon whipper TOMIZ
https://amzn.to/2DlhfIU
Shovel spoon
http://amzn.to/2wONkUL
Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
http://amzn.to/2vuv7ZY
Acrylic ruler 3mm, set of 2
https://amzn.to/2xW5hTr
Hand mixer (The volume is turned down in the movie.)
Panasonic Hand Mixer White MK-H4-W
http://amzn.to/2gpNsV0
Kitchen scissors
Toribe Corporation Kitchen Spatter KS-203
http://amzn.to/2gqjBvJ
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