Almond, Cacao and Caramel Tart I 아몬드 캐러멜 카카오 타르트 I Glaze Theory I 글라사주 이론 I On The Table

Hello!

This time I am going to show you how to make this beautiful and flavorful tart.

Flavor pairing of almond, caramel, and cacao nibs is well balanced and perfect harmony.

I will explain everything step by step and theory, so please turn on the subtitles!

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Yield: 6 8 cm-dia Tart
Components

*Cacao Nibs Shortcrust

-Butter 105 g
-Confectioners' Sugar 90 g
-Hazelnut Flour 30 g
-Salt 2.5 g
-Cocoa Powder (Cacao Barry Extra Brute) 20 g
-Cacao Nibs 20 g
-Eggs 50 g
-Pastry Flour (T45) 60 g / 150 g

*Egg Wash
-Egg Yolk 48 g
-Heavy Cream 12 g

*Brown Sugar Almond Sponge

-Butter 53 g
-Confectioners' Sugar 39 g
-Heavy Cream 19 g
-Invert Sugar (Trimoline) or honey 3.5 g
-Egg Yolks 53 g
-Almond Flour 81 g
-Corn Starch 7 g
-Sea Salt 1.4 g
-Egg Whites 84 g
-Brown Sugar 35 g

*Almond Cremeux

-Milk 49 g
-Glucose Syrup 2.5 g
-Gelatin Powder (200 Bloom) 1.3 g
-Water for Gelatin 6.5g
-White Couverture (Cacao Barry Zephyr 34%) 76 g
-Heavy Cream 123 g
-Almond Paste 50% 38 g
-Salt 0.2 g

*Almond Vanilla Praline

-Almonds with Skin 100 g
-Sugar 67 g
-Vanilla Bean 1/2 ea

*Light Dulcey Mousse

-Milk 78 g
-Gelatin Powder (200 Bloom) 3.1 g
-Water for Gelatin 15.5 g
-Dulcey Couverture (Valrhona) 148 g
-Heavy Cream 155 g

*Caramel Glaze

-Sugar 86 g
-Water 86 g
-Glucose Powder 35 g
-Dextrose 58 g
-Condensed Milk 74 g
-Gelatin Powder (200 Bloom) 6.5 g
-Water for Gelatin 32.5 g
-Cocoa Butter 42 g
-Nappage (Valrhona Absolu Cristal) 86 g
-Gold Dust
-Bronze Dust

*Dulcey Chocolate Decor
*Cocoa Powder
*Cacao Nibs (Ghana)

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Видео Almond, Cacao and Caramel Tart I 아몬드 캐러멜 카카오 타르트 I Glaze Theory I 글라사주 이론 I On The Table канала On The Table