How to make American Cherry Tart Cake
2,467,629
Published 2019-06-10
We’re making a tart cake with American cherries today.
We have some chocolate diplomat cream at the bottom of the tart, topped with glaçage and American cherry.
It’s not as sweet as it looks, and it has quite a refreshing taste!
Thank you for translating the subtitles and video descriptions.
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[Ingredients]
■Tart base crust (15cm)
Unsalted butter: 50g
Granulated sugar: 30g
Whole egg: 30g
A - flour: 90g
A - Cocoa powder: 12g
[Recipe]
1. Soten the butter by kneading it
2. Add granulated sugar
3. Beat the eggs and add it to 2.
4. Sift A and add it to 3.
5. Let the dough cool in the fridge overnight.
6. Coat the pan with unsalted butter and spread the dough.
7. Once the dough is in the pan, prick with a fork and let it settle again.
8. Preheat the oven to 180℃. Bake 15 minutes with tile stones, then 10 minutes without. Egg wash and bake for another 3 minutes under 160℃.
■Chocolate Diplomat Cream
Egg Yolk: 3 (40-60g)
Granulated sugar: 50g
All-purpose French-Style Flour (Lys D’or): 10g
Corn starch: 10g
Milk: 190g
Black chocolate: 50g
Unsalted butter: 10g
Whipping cream: 40g
B - Whipping cream: 100g
B - Granulated sugar: 5g
[Recipe]
1. Have the chocolate chopped up.
2. Add the yolk in a bowl, slowly mix in the sugar and blanch.
3. Sift the flour and cornstarch in 2.
4. Boil milk and add to 3, little at a time.
5. Bring 4 back into the pan and heat over medium heat.
6. Mix well while boiling to prevent any burning.
7. Take it off the heat and add butter and chocolate.
8. Once it’s completely melted, add the whipping cream while watching the consistency.
9. Let the custard cool in the fridge
10. Take it out of the fridge and soften it a little.
11. Whip B and mix with the custard.
■Glaçage
Water: 30g
Whipping cream 35%: 35g
Granulated sugar: 50g
Cocoa powder: 20g
Gelatin sheet: 3g
[Recipe]
1. Soak the gelatin sheet in water
2. Measure the cocoa powder and sugar in the same bowl and whisk it.
3. Heat water and milk in a pan.
4. When 3 reaches a boil, add 2 and mix, then heat again.
5. When it’s boiled, add the gelatin sheet and melt, then strain it.
■Nappage mix
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■Cherry pitter
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■Tart pan
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■Stove grill top
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■Oven microwave
Panasonic NE-BS801（廃盤）
■Convection oven
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■Rubber gloves
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■VALRHONA Feve Manjari 1kg, Cacao 64%
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■Couverture White chocolate
Valrhona ‘’Feve IVOIRE”
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■Silicone whisk
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■Portable gas stovetop
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■Acrylic ruler
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■Bronze mini pan
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■Kitchen scissors
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All Comments (21)
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カカオ！∴∵ゞ(´ω`*)♪ アメリカンチェリーはこれから7月下旬くらいまでスーパーなどで手に入るみたいだよ。 ずっとダークチェリーと言ってたので今回で改めます。
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家族の中での呼び方が 「ぐでたまの人」 で安定してます。
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ボウルに残った生地とか、めっちゃ綺麗に取ってくれるからスッキリする
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I love the little illustration in the corner that shows which part of the dish you're working on. It's fun and helpful and shows how much you care about the little details, and that your audience understands what you're doing even better. I love your videos so much!! 😊
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毎回思う。 バターと砂糖混ぜるシーン大好き。
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0:23 バターの紙を広げるときの「くしゃくしゃあっ…」って音が好きな人いません？？
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サムネから既に食べたい欲がすごい
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わからない専門用語がでてきたときに説明してくれるの本当に助かる😌
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凄いよなこんなに手間がかかる料理編集もしんどいだろうにしっかりとプロフィールで分量から具材まで細かく説明してくださってるすこ。
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毎回思うけどカカオさん調理器具についてる材料とか全部綺麗に取って無駄なく使ってくれるからすごく好きです😌
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If you had a bakery i'd visit you everyday for a cake 😋
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カッコつけて卵片手で割ろうとするもグシャア！なるの可愛いｗｗｗｗ あと今回も左上に作ってる箇所記してくれるの本当親切ですね😌
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He has a tiny spatula for his spatula. Dies of the cuteness
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3:23 重石「じゃあの」
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みんなが思ってること 最近茶番が少なくて寂しい！でも好き！！！
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カカオ〜 リクエストで生地から作るチョコクロワッサン作ってみて下さい〜!!😳💗✨
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お菓子作り用にとっておいてた ボールいっぱいの苺を お父さんに苺ジャムにされました…
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1:42 生地とかヘラに付いたままにしないでしっかり取ってお菓子作りをするところが好きです
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咀嚼音への心遣いが素敵！！ 主さんの優しさが滲み出てますね
