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Cacao ! ∴∵ゞ(´ω`*) ♪
This time it is a honey and lemon jelly tart.
The lemon cream (creme citron) is pretty delicious, refreshing and beautiful.
:00 Introduction
:25 How to make the tart
4:16 How to make the lemon cream (creme citron)
8:04 How to make honey lemon jelly
10:17 Tasting
11:05 Cacao notes (lemon cream)
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Substances (for one particular 18cm tart mould)
| Tart
A – unsalted butter: 75g
A – Powdered sugar: 50g
A – Almond powder: 25g
A – Salt: 1g
A – complete egg: 30g
flour: 125g
| How to make
Sift with each other A.
Cream the butter and combine with a whipper.
Increase A in numerous occasions, mixing well each and every time.
Pour in the egg mixture 3 to 5 times, a minor at a time.
Use a rubber spatula to lower the mixture, then switch to a card and fold in the mixture.
Add the flour combination to the sifted combination in two or a few batches.
Wrap the dough in plastic wrap and refrigerate for 8 several hours.
Flour and roll out the dough (no want to knead).
Set the dough in a mould, include with a picket and let it rest for 1 hour.
Line with aluminum foil and spot the tart stone (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. Add additional if important.
Take away the stone and aluminum foil and brush the within of the tart with egg yolk.
Bake in the oven at 140°C for about 5 minutes and permit interesting.
| Lemon Product (Creme Citron)
Lemon juice: 20g
Honey lemon juice: 30g
Lemon rind: 50 percent
Granulated sugar: 45g
Whole egg: 50g
Unsalted butter: 50g
White chocolate: 20g
Gelatin powder: 4g
H2o: 16g
| How to make
Soften the gelatin powder.
Put the lemon juice and rind in a saucepan.
Blend granulated sugar and eggs and warmth above medium heat.
Stir with a rubber spatula to scrape the bottom of the pan and get rid of from warmth when the mixture thickens and arrives to a boil.
Increase the gelatin and white chocolate and stir to dissolve.
Pressure the combination as a result of a strainer to take away the outer pores and skin.
Amazing the mixture to about 50°C with ice on the bottom of the bowl.
Incorporate the butter, slice into parts and brought to space temperature, and mix.
Use a hand blender to extensively emulsify the combination.
| Honey Lemon Jelly
Drinking water: 340g
Granulated sugar: 30g
Honey: 40g
Lemon juice: 10g
gelatin sheet: 10g
| How to make
Soften the gelatin and established apart.
Warmth water and lemon juice in a pan.
Increase granulated sugar and honey and stir to dissolve.
Increase the softened gelatin and stir to dissolve.
Enable it amazing down to about 30 degrees Celsius and pour it in.
Honey Lemon 470ml PET x 24 bottles
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Baking sheet with mesh / Dumar Silpan SN290210
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Silicones spatula
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Small pentode (put on the fuel stove)
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Delonghi convection oven EOB2071J-5W
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Couverture white chocolate
Valrhona “Faive Evoire
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Silicon whipper TOMIZ
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Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
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Acrylic ruler 3mm 2pcs
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Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
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