Pistachio Cherry Tart | Hanbit’s Signature dessert скачать в хорошем качестве

Pistachio Cherry Tart | Hanbit’s Signature dessert

★Online Classes★ For more online classes please visit: https://hanbitcho.com/course/ 0:00 Intro 1:17 Structure 2:21 Pistachio Almond Cream 3:23 Baking Pistachio Almond Cream 3:48 Pistachio Whipped Ganache 5:11 Cherry Confit 7:21 Assembly 7:44 Red Mirror Glaze 8:25 Red Cherry Dome 8:53 Whipping the Pistchio whipped ganache 9:51 THE PIPING - HIGHLIGHT 11:13 Conclusion This is my signature tart – quite a lot of technique in a single tart! ▶Pistachio Tart◀ The below recipe is for one tart of 16cm diameter! There are essentially 5 components to this tart. a) Tart Shell b) Pistachio Almond Cream c) Pistachio Whipped Ganache d) Cherry Confit e) Red Mirror Glaze Here we go! a) Tart Shell Please refer to my previous upload on how to make a tart shell. A tip here is to slightly undercook the tart shell (2~3mins less than usual) because you're going to bake it again with the almond cream. Here is the link!    • Foolproof Tart Shell Masterclass | Ta...   b) Pistachio Almond Cream Butter 28g Powdered Sugar 28g Almond Powder 28g Eggs 25g Pistachio Paste 28g (store-bought) ① All ingredients at room temp (20~22°C) ② Lightly beat butter. ③ Mix in the powdered sugar, almond powder. ④ Add the eggs in 3~4 additions. ⑤ Mix in the pistachio paste. ⑥ Store it in the fridge overnight and use it the next day. c) Pistachio Whipped Ganache Heavy Cream 140ml Corn syrup/Glucose 7g White Chocolate 35g Gelatin 1g Pistachio Paste 35g ① Bloom gelatin in cold water. ② Heat up the heavy cream and glucose to 50°C ③ Melt the white chocolate to 50°C. ④ Add everything together +blend. ⑤ Squeeze the bloomed gelatin and add that in. Blend. ⑥ Add pistachio paste + blend again. ⑦ Store it in the fridge overnight and use it the next day. d) Cherry Confit Amarena Cherry syrup 46g Morello Cherry puree 138g Sugar 23g Pectin NH 3g Lemon juice 3.5g Gelatin 3g Kirsche 4g (optional) ① Bloom gelatin in cold water. ② Heat up the cherrie syrup/puree and add the sugar/pectin mixture at 40°C ③ Once it starts boiling leave it to boil for 1~1.5mins. ④ Add lemon juice, mix and turn off the heat. ⑤ Squeeze the bloomed gelatin, add it in and blend everything. Add in the kirsche as well ⑥ Pour it into a semi-sphere silicon mould (silikomart SF005) and freeze it completely. Store the rest in the fridge. e) Red mirror glaze Valhrona Absolu Cristal 120ml Water 40ml Red food colouring 1. Heat up Absolu Cristal and water. 2. Add food colouring and strain it. 3. Use it around 60°C. BTW, you can also make the Mirror Glaze (Absolu Cristal) from scratch! Here's the video:    • How to make a shiny glossy glaze | Ne...   ▶Assembly◀ 1. Add the pistachio almond cream to the tart shell and bake it at 160°C for 12~15mins. 2. Once it cools down, fill it in with the leftover cherry confit. 3. Take out the frozen semi-sphere from the silicon mould and dip it in red mirror glaze. Place it at the centre of the tart. 4. Whip the pistachio whipped ganache and pipe it. 5. Decorate it with pistachios. ▶How to store◀ Store in fridge – this tart would be good up to 3 days. --------------------------------------------------- ★My Ingredients★ Dark Couverture Chocolate: https://amzn.to/3nmcJxJ White Couverture Chocolate: https://amzn.to/3Gf8zQU Valhrona Cocoa Powder: https://amzn.to/3lPdvnc Snow Sugar: https://amzn.to/2Znp7p5 Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5 ★My Equipments★ Oven: UNOX Bakerlux Shop.Pro Convection oven Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB) Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj) Food Processor: Hanil (https://amzn.to/2XNxWYg) Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4 Zester: Microplane (https://amzn.to/3EGD9Ck) Whisk: Matfer ★Instagram★   / sugarlane.korea   ★Online Classes★ For more online classes please visit: https://sugarlane.kr/english ★슈가레인 베이킹 스튜디오 수강 문의★ https://blog.naver.com/oasis8jd #pistachiotart #tart #cherrytart #sugarlane #조한빛 #슈가레인