This time the tart of raw chocolate (ganache) using strawberries.
It was rich, but the aftertaste was well eaten with perot.
Thank you for translating the subtitles and video descriptions.
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[材料]
■Tart pan（250 x 90 x 25mm）
50g Unsalted butter
30g Granulated Sugar
30g Whole egg
A – 90g Cake flour
A – 12g Cocoa powder
1.Knead the butter soft
2.Mix in the sugar
3.Whisk the egg to add
4.Sift in the flour and cocoa
5.Rest the dough in fridge overnight
6.Coat pan with butter, roll the dough and set into the pan
7.Prick the dough and rest again
8.Prehead the oven to 355F. Put in pie weights and bake for 15 min. Take out the weights then bake for 10 min.
■Ganache
200g Dark chocolate
200ml Heavy cream
20gj Unsalted butter
1.Shave the chocolate
2.Boil the cream
3.Add in the chocolate and wait 1 min, then mix
4.Once the chocolate is melted add in butter and mix slowly
5.Pour into the tart shell
6.Decorate with strawberries
■White chocolate ganache
80g White chocolate
40g Heavy cream(40% fat)
8g Unsalted butter
■VALRHONA ヴァローナ フェーブ マンジャリ 1kg カカオ分64%
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■明治 生クリーム meiji 十勝 45%
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■明治 meiji ホワイトチョコレート 40g x 10個入り
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■デロンギ コンベクションオーブン EOB2071J-5W
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■小さな五徳（ガスコンロに置いたもの）
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■スコップスプーン
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■カセットコンロ
Iwatani MIYABI 雅 3.5kW CB-WA-35
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■アクリルルーラー5mm厚 2本組
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#タルト
#イチゴ
#ganache
#チョコレートカカオ
#チョコレート
#chocolateCacao
#chocolate
