👑 Crowned in Chocolate: My Most Dramatic Tart Yet скачать в хорошем качестве

👑 Crowned in Chocolate: My Most Dramatic Tart Yet

I love creating Alice in Wonderland-themed desserts and have been meaning to design a Queen of Hearts bake for a while. I decided to base my cookie queen on an AI image I created using Midjourney generative art. These flavors are inspired by the Queen's personality: crisp, dark chocolate tart shell and decorations; decadent dark chocolate ganache topped with a scattering of slightly bitter cocoa nibs and aged sea salt crystals; and tart and luxurious cherry filling with a hint of black pepper. Below, you'll find the recipes I used, as well as free downloads and a supply list if you'd like to try making this tart yourself. CHAPTERS 00:00 Introduction 00:12 Inspiration 00:32 Making the Templates 01:02 Making the Pâte Sablée 01:31 Shaping the Decorations 02:05 Shaping the Tart Shell 02:30 Royal Icing Colors 02:42 Decorating the Crown 03:17 Decorating the Cards 03:32 Decorating the Queen 09:43 Filling and Constructing the Tart 10:57 Final Reveal and Digging In ✦ ✦ ✦ ✦ ✦ FREE PRINTABLE TEMPLATES: https://www.theinspired.network/queen... ✦ ✦ ✦ ✦ ✦ RECIPES CHOCOLATE PÂTE SABLÉE: http://tinyurl.com/2wptse8j ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯ ROYAL ICING: http://tinyurl.com/bddn6m96 ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯ WHITE CHOCOLATE MARSHMALLOW FONDANT Ingredients 2-4 tbs shortening for coating bowl and spoon 16 oz mini marshmallows 1/4 cup water 100 g white chocolate 2 tsp vanilla bean paste 1/2 tsp butter emulsion (or coordinating flavor of your choice) 6 -7 cups powdered sugar Directions 1. Place the white chocolate in a small, microwave-safe cup or bowl. Microwave for 15 seconds, then stir well. Repeat until the chocolate is smooth (do not overheat). Set aside. 2. Coat a large, microwave-safe bowl and spatula or wooden spoon with shortening. 3. Empty a 16oz bag of mini marshmallows into the shortening-coated bowl, and drizzle the water over marshmallows. 4. Microwave for 30 seconds, then stir with the shortening-coated spatula or spoon. Microwave marshmallows for another 30 seconds, and stir again. Repeat until marshmallows are melted and look soupy. 5. Fold 3 cups powdered sugar into the melted marshmallows. 6. Add the melted white chocolate, vanilla bean paste and butter emulsion. 7. Mix in the remaining 3 cups of powdered sugar. When the mixture gets too thick to stir, begin kneading it like bread dough until powdered sugar is incorporated and fondant is smooth. 8. The fondant may be slightly tacky on the surface but shouldn’t be super sticky. If it’s too sticky, add additional powdered sugar. 9. For best results, wrap the fondant in several layers of plastic wrap, place it in a gallon zip-lock bag or airtight container, and allow it to rest overnight. ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯ DARK CHOCOLATE GANACHE FILLING Ingredients: 200g good-quality dark chocolate, chopped 120g heavy whipping cream 1 tbs unsalted butter, room temperature Directions: 1. Finely chop the chocolate and place it in a heatproof bowl. The smaller the chocolate pieces, the easier it will melt evenly. 2. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Avoid boiling the cream. 3. Pour the hot cream over the chopped chocolate. Let it sit for about 1-2 minutes to allow the heat to melt the chocolate. 4. Gently stir the chocolate and cream together until the chocolate is completely melted and the mixture is smooth. If needed, you can place the bowl over a pot of simmering water to help melt the chocolate fully. 5. Add the butter and stir until fully combined and the ganache becomes glossy. 6. Cover with plastic wrap and allow it to cool at room temperature until it thickens to a pipeable consistency. ✦ ✦ ✦ ✦ ✦ CHERRY FILLING Ingredients: 500g frozen pitted cherries 100g granulated sugar 20g cornstarch 30ml fresh lemon juice 1/2 teaspoon black pepper 1/4 teaspoon almond extract Directions: 1. In a small bowl, mix the cornstarch with a little water to make a slurry. Set aside. 2. In a medium saucepan, combine the cherries, granulated sugar, fresh lemon juice, and almond extract. Stir gently to combine everything. 3. Place the saucepan over medium heat. Let the mixture come to a gentle simmer, stirring occasionally. Allow the cherries to thaw and release their juices, and the sugar to dissolve completely. 4. Once the cherries are softened and the mixture is bubbling gently, slowly pour in the cornstarch slurry while stirring continuously, but carefully so as not to break the cherries. This will help thicken the filling. Cook for another 2-3 minutes until the filling is thick and glossy. 5. Remove the saucepan from the heat and let the cherry filling cool down to room temperature. As it cools, it will continue to thicken. 6. Once the cherry filling has cooled, you can use it to fill your tart shell. ✦ ✦ ✦ ✦ ✦ SUPPLIES ▷ Aged Sea Salt: http://tinyurl.com/bddt2z9h ▷ Amazon Product List Page: https://amzn.to/3SEUza6