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Cacao! ∴∵ゞ(´ω`*) ♪
This time it is a jelly tart cake made of oranges as the sun.
The orange confit is a simplified version, so it remains a little soft and juicy.
The color of the video is lighter in blue, so the color is slightly different from the photo slides.
0:00 Introduction of solar orange tit
0:26 Orange onfi
3:34 Tarte Chocolat
7:22 Ganache
8:30 Arrange the oranges as the sun
9:38 Orange Tea Jelly
12:09 Completed
12:29 Tasting
13:21 Cacao notes (making orangettes with ruby chocolate and bitter chocolate)
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[ Ingredients and recipe ]
Orange confit - (simplified version)
Orange: 5 pieces
Water: 600g
A - granulated sugar: 300g
B - granulated sugar: 300g
1. Wash the oranges well
2. Poke holes with toothpicks, etc.
3. Put the oranges from the water in a pot and bring to a boil, then simmer over low heat for 2-3 minutes
4. Expose the oranges to cold water
5.3-4 Repeat it again
6. Slice the oranges into 5mm rounds
7. Boil water in a pot or frying pan, etc., and melt A
8. Put the oranges, cover with a drop-lid, bring to a boil, and simmer over low heat for 20 minutes
9. Turn off the heat and let it cool for at least 8 hours
10. Take out the oranges and bring to a low heat, add B, bring to a boil, melt the oranges and cook over low heat for 20 minutes.
11. Turn off the heat and leave it again for about 8 hours
12. Put out the oranges and bring the syrup to a boil and reduce it slightly
13. Put the oranges, bring to a slight boil, turn off the heat and let it cool for at least 8 hours
Repeat about 14.12-13 twice
15. Place it on the net to dry for one day
[Tarts (tart shaped 20 cm) ]
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A - Flour: 125g
A - Cocoa Powder: 16g
1. cream the butter and mix in the powdered sugar
2. beat the whole eggs
3. put the beaten eggs in several batches into 1
4. divide the sprinkled A twice into three
5. wrapped in plastic wrap and placed in the refrigerator for at least 3 hours
6. butter the mold and place it in the refrigerator
7. roll out the dough to a thickness of 3 mm, set it in a mold, picket and rest in the refrigerator for 30 minutes
8. preheat the oven over a tart stone and bake for 35 minutes at 160°C
9. coat the inside of the tart with egg yolk
10. preheat and bake for 5 minutes at 140°C
[Ganache]
Sweet 56%: 125g
Fresh cream 42%: 50 g
1. chop up the chocolate
2. boil the cream and emulsify it with chocolate
[Orange Tea Jelly - Orange Tea Jelly]
A-agar: 18g
A-granulated: 50g
Water: 600g
B - Tea Pack: 2
B - Orange slices: 5 slices
Orange Curacao: 15 ml
1. Mix A
2. Bring the water to a boil over the heat, add B and bring to a boil
3. Put A into the hot water and turn off the heat to boil again while melting
4. Mix in the orange curacao
5.Pour into the tart when it reaches about 34°C
Silicorn spatula
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A small five virtues (placed on the gas stove)
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Microwave Oven
Panasonic NE-BS801 (discontinued)
De Longhi Convection Oven EOB2071J-5W
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Shinwa radiation thermometer No.73010 with laser pointing function
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Couverture Black Chocolate
Valrhona "Karak" (56% cocoa)
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Silicon Whipper TOMIZ
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Cassette stove
Iwatani MIYABI GA 3.5kW CB-WA-35
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Acrylic Ruler 3mm 2 pcs.
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Kitchen scissors
Toribe Manufacturing Kitchen Spatter KS-203
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#orange
#tart
#sun
#ChocolateCacao