Steps: 1. Make the apricot puree. Dice the apricots and add them into a pan. Pour in the granulated sugar and mix gently until water comes out of the apricots. 2. Place the pan over low heat and mix occasionally. Skim the scum off the apricot mixture whilst cooking it. Cook until the apricots are soft and tender before taking it off the heat completely. 3. Use a mixer or a blender to blend the puree until smooth. Pass the mixture through a sieve into a separate bowl. 4. Prepare the tart base next. Place the almond flour, cake flour and icing sugar into the food processer. Dice the COLD (not room temperature) unsalted butter and add it into the flour mixture. Blend the flour mixture and butter together occasionally on low until just combined (the butter is in fine pieces). Add the two egg yolks in. Blend until they are incorporated fully. 5. Remove the dough mixture from the blender and use your hands to combine it into a ball. Flatten it (as shown in the video) and cling wrap it before letting it rest in the fridge for a minimum of one hour. 6. Prepare your tart ring cutter and a bowl (bigger than the size of the cutter - In this video, I used a 12cm bowl from IKEA). 7. Take out your rested dough from the fridge. Flour the work surface and sprinkle some on the dough before rolling it out thinly with a rolling pin. Use the bigger bowl to cut shapes into the dough. Remove the excess. Repeat until you use up the dough/have little excess left. (Should yield about 5 rings) 8. Place the dough circles back in the fridge to rest until it is firm. Dust the work surface with flour. Gently push the circle of dough into a ring cutter and shape the sides with your fingers to create a tart case. Repeat for the rest of the dough circles and ring cutters. Slice off any excess dough from the top of the cutters before placing them onto the oven tray. Lightly prick the base of the tart with a fork. Place the tart cases into the freezer to rest for an hour. 9. Preheat the oven to 160 degrees celsius. Place the chilled tart cases into the oven and bake for 20 minutes. (Baking beans/weights are optional for tarts like these, they should turn out fine without them but this time, I haven't pricked the base much and it began swelling up so please check on your tart cases whilst they are baking - I've used a spoon here to flatten the base lightly before leaving them to continue baking.) 10. Take your tart cases out of the oven and let them cool completely. Make the yuzu and lime cream. Whisk the eggs until combined before adding granulated sugar. Continue whisking until combined. Pour the yuzu concentrate into a saucepan and add the zest of a lime/yuzu into the juice. Add the lime juice into the yuzu concentrate and put it over low heat. Remove the mixture before it starts to boil. 11. Pour the juice and zest mixture to the egg mixture whilst whisking continuously. Return the combined mixture into the saucepan and place it over low heat. Bring the mixture up to 82 - 84 degree celsius in order to cook the egg within it whilst stirring constantly. Take the mixture off the heat once it has reached 82 - 84 degree celsius. Pass the mixture through a sieve into a bowl in order to remove the lime zest. 12. Coat the tart bases with the chocolate and coconut oil mixture. Add the diced unsalted butter into the lime and yuzu cream mixture (Please ensure that it has slightly cooled off before adding it in). Whisk the butter until combined. (The mixture should be slightly hotter than your body temperature - about 45 degrees celsius is ideal) 13. Ensure that the chocolate has hardened in the tart cases before piping the warm cream into them. Tap the bottom of your filled tart cases lightly to ensure an even surface. Leave it overnight in the freezer to harden. 14. Make the white chocolate mousse. Mix the gelatin and ice water and leave the mixture to bloom in the fridge. Pour milk into the saucepan and put it on low heat. Separate the 2 egg yolks from the whites and place the yolks in a bowl. Add sugar and whisk until combined. Take the saucepan off the heat after the milk has reached a boil. Add the hot milk into the sugar and egg mixture whilst whisking constantly. Transfer the mixture into the saucepan and put it over low heat. Stir constantly as the mixture will harden until the mixture reaches the temperature of 82 - 84 degrees celsius. Take it off the heat. 15. Add the bloomed gelatin into the custard and stir to combine. Place white chocolate in a bowl and put a sieve over it. Pass the custard gelatin mixture through the sieve to ensure no lumps of gelatin remain. Whisk the chocolate and custard mixture together until combined and glossy. Let it cool off completely at room temperature before putting cling wrap over the surface to prevent it from forming a skin. 16. Whisk fresh cream until slightly firm (not soft or stiff peaks). Ensure that the white chocolate mixture is at a temperature of about 30 degrees before combining it with the cream. Fold well until fully combined. Pipe the mixture into the Donut silicone ring molds. Tap the bottom to remove any air bubbles and leave it overnight in the freezer to chill. 17. Add chopped apricots into a saucepan with the apricot puree. Cook over low-medium heat. Stir the mixture constantly to prevent it from burning. Mix sugar and the agar powder together in a separate bowl. Add the agar mixture to the apricots in the saucepan. Mix well until combined. Take it off the heat when the fruit becomes soft. 18. Ensure that the cream is set before pouring on the apricot topping. Remove the hardened white chocolate mousse rings from the mold. Place each ring above each filled tart case. Top up the donut holes with apricot puree. Garnish as desired (or as shown in the video) Enjoy! ((Whew this took longer than I thought - happy baking everyone!))

Hello! Since I've seen some requests for English translations for this recipe, here's the translated list of ingredients: Apricot & Yuzu cake (yields 5 slices/servings) Materials needed: Tart ring (8 cm or so) Donut-shaped Silicone mold (7.5 cm) Apricot Puree: 1kg Fresh Apricots 150g Granulated Sugar Tart base: 2 Egg yolks 50g Unsalted butter 25g Icing Sugar 100g Cake Flour 10g Almond Powder/Almond flour Chocolate for coating the tart base: 60g Dark Chocolate 30g Coconut Oil (Melt them together and allow it to cool to room temperature before brushing onto the tart cases) Yuzu and Lime Cream: 2 Eggs 71.5g Granulated Sugar 48g Concentrated/Freshly squeezed Yuzu juice 48g Lime juice Lime/Yuzu zest (1 lime/1 yuzu) 76.5g Unsalted butter (I used yuzu concentrate this time but in order to balance the sourness, I used only half of the lime juice required. In the case of using fresh yuzu juice, 96g is required (No lime juice needed)) Apricot Jam: 150g Apricots 110g Apricot puree 20g Granulated sugar 1g of Agar/Kanten powder 1.5g of Powdered gelatin 7.5g Ice Water White Chocolate Mousse: 65.5g Whole fat milk 9.5g Granulated sugar 2 Egg yolks 2.5g of Powdered gelatin 12.5g Ice Water 65.5g White Chocolate 157g Fresh/Whipping Cream (35% fat)

レソンシエルさんの、レシピはフルーツを使ったものが多くて、嬉しいです。今回も、最高に美味しそうですね。

このチャンネル見始めて1年経つけど未だに自分で作れそうなレシピが出てこない

売ってたら絶対買う！ 見た目も丸くてかわいい💕

黄色いお花がほっとします🌼 こんなに手の込んだケーキはじめてです！ 柑橘系のクリーム絶対美味しいと思う！素敵😍

このレシピの動画を見るのがすごく好きで、多分20回位は見ていると思います 庭の青梅をちぎったので、こちらもフレッシュの杏が手にはいる季節がもうすぐです。 大変そうだけど、レシピ通り初チャレンジしてみます。 ドキドキワクワクします

とても丁寧ですごいですね☺️可愛くて美味しそうです😋💓

これもう魔法でしょ…

素敵！

柚子…杏…🥰 さっぱりとした組み合わせで凄く美味しそうです😋さらにお洒落…！✨

うわぁ…何回みてもやっぱりすごい！✨ 子供のお誕生日ケーキにアレンジさせてもらいたいな♪

初めまして。タルトストーン入れなくて平気??と思いましたが丁寧な説明があるので楽しく見れました。珍しいケーキですね。とても美味しそうです。

本当にいつ見ても美味しそうなお菓子ばかりです。食べてみたいけれど、ベルギーでは叶わないなあ。

I was so relaxed watching this video and then the church bells rang, the music started absolutely wonderful thank you.

The dessert is so good and there are so many steps. I'm really glad that I've found it. Definitely gonna make it at home

très belle pâtisserie ! L'équilibre a l'air parfait, bravo :)

Amazing art work

It looks so delicious and beautiful

美味しそうです〜！ どんな味か想像がつきません！食べてみたいです！💞

Beautiful ! 👏🏻👏🏻👏🏻

It seems so delicious😋

Looks really nice cake! 🍑

Très bon, comme c'est délicieux !

Beautiful! I can't even find decent apricots where I live. I need to fly to Belgique to go shopping...

amazing cake

ブラボー！！！wonderful!

This cake making is very complicated but the results are amazing. it looks very appetizing, it makes my tongue like I want to try and it doesn't stop trying ... oh the delicious and very tasty course

買います！🙋‍♀️

Que delicia!! Se me hizo agua la boca, intentaré hacerlos. Gracias por compartir.. 🤤🍽

Lovely ❤️👍🏻 thank you

Sensacional! Parabéns 👏👏👏👏👏

wow i love this.. thank you for sharing..

The fruit is beautiful, omg

Bravo~

Very good

Excelent work and delicius

i need an english translated recipe of this gorgeous desert 😍😍😍

One of my dreams is to see men behind those beautiful cakes

Wow! Yummy!

gonna do this tonight after dinner ... so quick and easy, lol

これをみていたら新しいレシピのイメージが湧き出てきました、ありがとうございます

Magnifique

Merci pour cette recette. Qui est pour moi trop riche en sucre. Je vais la refaire mais en enlevant du sucre merci encore

Classy!

もう10本目なんですね✨ 今回の動画も素敵です〜

Thank you for loading. Amazing creation. Could you translate in english?

this is better than alot of ASMR videos!

J'aime beaucoup le nom de cette chaîne , tout est frais ça fait plaisir.

chale gente, me enamoré de unas manos 😌💖

hi you look so delicious Thank you for sharing how to do it Good luck with your channel❤️❤️❤️♡♡

Top

I need to know how many people watch this channel videos to actually learn how to cook it Or is it just me who's watching just to enjoy their gewd cooking videos

Love from Brazil 💚💚💚🇧🇷🇧🇷🇧🇷

great

Bjr dessert réussi bien présenté Je m abonne.😊

いつも楽しく拝見させていただいてます! 冷凍したムースは自然解凍なのですか？

yummy yummy

とっても美味しそう(￣￢￣)♡ 途中の鐘の音、外国って感じで素敵です…行ってみたい！

is it me or are those egg yolks huge? lovely video by the way

إبداع

ピンクの器ウチにもある！！ なんか嬉しい(*´ω｀*)

MAYBE CAN U ADD SOME ENGLISH SUBTITLE PLEASE MOSTLY I CAN'T UNDERSTAND

I'm almost certain I can try to replicate this recipe. Even without English subtitles. I love apricots - byfar, my favorite fruit and desert!! Thank you for sharing

😍😍😍😍😍😍

Your demonstrations are wonderful and your baking is superb but a little more English would be much appreciated. You inspire me to try some of your beautiful recipes ❤️

とっても素敵な動画、ありがとうございます。 質問させてください。 ベルギーで粉ゼラチンを見つけられずにいます。どこで買えるか教えていただけますか？ 板ゼラチンでも同じ分量で良いですか？ よろしくお願いいたします。

น่าทานมาก เสียดายไม่มีซับอังกฤษ

Una receta con muchos pasos... ¿Merecerá la pena? 🤔😋

Was it just me or were those egg yolks they used were huge?? 😄

タルトリングの代わりにセルクルって使えますか？

Who like me presses like before watching the video?🤗😉

今回使ってるホワイトチョコレートはどこでなんて調べたら手に入りますか？

普通の柚を使う場合でもライムはいりますか？？

🤤

Amazing as always 👏👏.. I have a question why you usually don't add vanilla??

😍😍😍😍😋👌

👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍

杏ってジャムでしか食べたことないけど、皮向かなくてもいいかんじなんやね( ˙◊˙ ) 苦味とかあんまりないんかな??

Vous n'êtes pas pâtissier, vous êtes alchimiste, mon ami. Merci pour cette vidéo et tout votre mal. Vous apportez beaucoup. Excellente continuation à vous !

Can I replace Yuzu juice with orange or tangerine or grapefruit juice? Because my country does not sell focused yuzu, thanks

It looks delicious... you are amazing!!! If you can make English subtitle would make PERFECT!!! :D

え、美味しそうだし可愛いってもはや暴力？（は）

この動画で使っているシリコン型はほうじ茶ムースケーキの時に使っていた物と同じものでしょうか？ どこのメーカーなのかほんとに分からなくて、、😭もしコメント見てくださっていたら教えてください🙏🙏🙏

😍🍑🍋❤

Good make your chocolate Belgium

Não vendo esse doce por menos de 20 reais.

😋😋😋🤗🤗🤗👍👍👍👍❤

Как же это трудоёмко.😳

Lots of these KZfaq channels cook wrong, but you can tell that this person goes to culinary school

ダムアプリコット！

Can someone translate the measurements into English?

Bonjour stp c'est quoi ce que tu as mi sur la patte blanc

wish it had english subs!!! looks amazing!

안녕하세요, 레시피가 마음에 들지만 영어로 작성하는 방법을 알려 드리겠습니다

またまたフレッシュで美味しそうな…ԅ(¯﹃¯ԅ)🍊 ところで、ナイフの刃は内側に向けてセットするのがマナーと、聞いたことがあるのですが…🔪✨

q receta pedorra, cualquiera loco

😂

柚子濃縮果汁を卵と混ぜる時濃縮果汁の方に卵入れた方が手間が省けるので 濃縮果汁の方に卵を入れた方が良いと思うんですがそっちの方でいいですか？

Belle recette mais est-ce qu'on pourrait au moins avoir des sous-titres anglais pour les consignes ?