Happy new year, Cacao ! ∴∵ゞ(´ω`*)♪
The first video of 2021 was an apple tart.
The tart was made from a pie sheet with a very nice texture, and the matching of the tart thin apples with the sweetened apple compote was messy and delicious. It would be more accurate to call it apple pie.
This is a tribute sweet to the famous LESS restaurant in Ebisu.
I couldn't find a recipe or a way to make it, so I just looked at the pictures and made it with my imagination and arrangement. I'm sure it will be different in reality.
[Special tools]
KAI Cookware Set DH7076: Shredded, Tsumakiri, Sliced and Grated
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Tart ring with hole 7cm
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Red Dream Red Flesh Apple
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0:00 Apple Tart Introduction
0:38 Apple Rose Flower Formation
2:56 Tart with frozen pie sheet
5:01 Apple compote
6:30 Almond cream with cocoa
9:41 Assembling the Apple Tart
10:36 Applying Napage to Apple Rose
11:13 Finished
11:36 Tasting
12:36 Cacao notes Cut apples in straight lines
12:59 Don't add too much sugar to apples, don't overcook
13:30 Store apples in salted water in the refrigerator
13:57 Types of red-fleshed apples: "Nakano no kirameki", "Beni no yume", "Fuji
[ How to make chocolate cacao ]
This is a book about chocolate. Chocolate sweets BOOK
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Twitter : / chocolateseijin
instagram : / chocolate_cacao_seijin
[Apple Rose]
Red-fleshed apples: appropriate amount
(This time I used 2 large apples and 18 roses, which is enough for 6 tarts)
1. Divide the apples into 8 equal parts and drop the center in a straight line.
Use a slicer to cut into thin slices.
If storing, soak in salted water and store in the refrigerator.
Place in a plate or bowl, sprinkle a little granulated sugar on top, and microwave for 30 seconds twice (this time, just enough to roll up the apples while retaining their firmness).
Place about 10 sheets in a row, about 15mm wide, and roll up tightly.
It may be a coincidence, but only two of the eight apples had red inside. You can't tell the difference from the outside.
[Clear glaze]
Hot water: 50ml
Powdered gelatin: 3g
Granulated sugar: 10g
Mix the ingredients thoroughly and apply to the apples when the temperature is about 35 degrees Celsius this time.
[Apple compote]
Apples: 1 (about 250g)
Granulated sugar: 30% of apples (75g)
Rum: 15ml
1. Peel and cut the apple and weigh it.
Combine 30% of the granulated sugar with the apples to release the water.
Transfer the water to a frying pan or pot and heat over low to medium heat.
When the water has evaporated, stir in the rum and bring to a slight simmer, then transfer to a bat and let cool.
[Tart with frozen pie sheet]
Frozen pie sheet: appropriate amount
Thaw the frozen pie sheet and roll out to about 1 mm thin.
Butter the tart ring and set it aside.
Place the tart stone on top and bake at 190℃ for 20 minutes.
Remove the tart stone and bake at 200°C for 10 minutes (watch the browning).
Remove the tart from the mold and bake at 200°C for 15 minutes, watching for browning.
After this, add the almond cream and bake at 180°C for 15 minutes, but the color of the tart will not change significantly due to the low temperature.
[Almond cream with cocoa]
Unsalted butter: 80g
Powdered sugar: 40g
Whole egg: 80g
A - Almond powder: 80g
A - Cocoa powder: 16g
A - granulated sugar: 40g
A - flour: 20g
1. Knead the butter and grind in the powdered sugar.
Beat the whole eggs and mix in a little at a time. If the mixture separates, warm it slightly in the microwave.
Mix A and add to the sieved mixture.
Let stand in the refrigerator for at least 3 hours.
Squeeze out with a squeeze bag and bake at 180℃ for 15 to 18 minutes.
Silicone spatula
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Frying pan Olivia 22cm New Diamond Coating
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Delonghi convection oven EOB2071J-5W
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Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
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Kitchen scissors
KITCHEN SPATTER KS-203
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