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This cheese tart is an irresistible cheese tart with a very good taste of cream cheese because no egg is added to the cheese cream.
Click here for a detailed explanation video of the sponge cake:
[ Genoise ] Chef patissier teaching all with subtitles
• 【もっと失敗しない】スポンジケーキ シェフパ...
0:00 Title
0:14 How to make the tart dough
3:06 How to roll out the tart dough
4:52 How to lay out the tart dough
8:15 How to make cake crumbs
8:48 How to make the cheese cream
11:52 How to bake a cheese tart
12:56 How to finish a cheese tart
14:29 Recipe
Ingredients
●Φ15cm(6inch) H4.5cm(1.77inch) 1Round●
[Tart dough]
Butter 74g
Sea salt 0.7g
Powdered sugar 53g
Whole egg 21g
Cake flour 105g
Almond powder 26g
[Cheese cream]
Cream cheese 255g
Heavy cream 35% 110g
Sugar 50g
Cake flour 17g
Heavy cream 35% 255g
Lemon juice 25g
[Other]
Sponge cake 50g
Proper amount of Apricot jam
If you want to make this in a different size:
15cm(6inch)→18cm(7inch)= ×1.5
15cm(6inch)→21cm(8.2inch)= ×2.25
15cm(6inch)→12cm(4.7inch) = ×0.67
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pierre à pierre president ,Chef pâtissier
Masayoshi Ishikawa
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