Blueberry Opera chocolate cakes скачать в хорошем качестве

Blueberry Opera chocolate cakes

Cacao ! ∴∵ゞ(´ω`*) ♪ This time I made a blueberry opera cake. The color was difficult to achieve, but it turned out lovely. The rich aroma of blueberries and white chocolate made it very tasty. The blueberry products were expensive, but it was an interesting experience, and it was a challenging recipe based on my previous opera cake~. Gateau Opera    • ASMR Cooking / How to make "Opera" Th...   0:00 Introduction 0:19 Blueberry Biscuit Joconde 3:53 Blueberry imbibage 5:02 Blueberry Buttercream 6:22 Blueberry Paste 7:23 Blueberry Ganache 8:31 Blueberry Glazage 11:24 Blueberry opera cake finished 11:53 Tasting 12:51 Cacao notes (introduction of blueberry-related products) ｜Special materials for this time KUKKU Blueberry Powder 30g https://amzn.to/3taV7ra LEJAY blueberry liqueur 200ml https://amzn.to/3yKc5gY Blueberry juice https://amzn.to/3zJoUcN Blueberry jam https://amzn.to/2WM4DW4 Book: Chocolate Cacao Recipe Book now on sale! "The World's Most Carefully Taught! Chocolate Sweets Book https://amzn.to/2t4l6Wo SNS Twitter :   / chocolateseijin   instagram :   / chocolate_cacao_seijin   [Ingredients (for approx.) | A - Blueberry biscuit joconde A - Flour: 16g A - Powdered sugar: 20g A - Almond powder: 65g A - Blueberry powder: 12g B - whole egg: 80g B - Granulated sugar: 8g A - egg white: 55g Unsalted butter: 12g | How to make 1. sift together A 2. mix whole eggs and granulated sugar. Beat with a mixer until warm, about 10 minutes. 4. Beat the egg whites in a separate bowl. 5. Add the egg whites to the beaten egg whites without crushing the whites. Add the shaken A to 5. 7. Add the melted butter and mix until smooth. 8. Spread the mixture on a baking sheet lined with cooking paper with a palette knife to a thickness of 3 mm. Bake in a preheated oven at 220°C for 10 minutes. Remove from the heat. 11. bake 2 sheets of this and prepare 3 sheets cut to fit a 10x21 cercle (4 sheets of 10x21 will be made, so 1 sheet will remain). | Blueberry imbibage Blueberry juice: 150g Granulated sugar: 100g Blueberry liqueur: 15ml 1. put the ingredients in a pot and bring to a boil, stirring 2. bring to room temperature 3. soak the biscuit thoroughly. | Pate a bombe A - Whole egg: 40g A - Egg yolks: 18g B - Water: 45g B - Granulated sugar: 115g | How to make Combine A and beat with a hand mixer. Put B in a small saucepan and heat to 113℃, wiping the surface of the pan with a brush wet with water. 3. Add the syrup from 2 while mixing 1 with a whipper. When mixed, mix well with a hand mixer and add the cut butter. 5. Mix the butter with the mixer. If the butter separates due to temperature, microwave at 500W for 5 seconds several times to mix. | Blueberry Paste Blueberry powder: 10g Imbibage: 10 ml | How to make 1. Mix only. If it is too hard, heat it in a microwave oven for 10 seconds to soften. | Blueberry Buttercream 110 g (1.5 oz) Pate a bombe Unsalted butter: 120g Blueberry paste: 20g Blueberry jam: 80g | How to make Measure out the pate a bombe and add unsalted butter to the mixer. If the temperature is too low and the mixture separates, microwave it for 10 seconds or less. When the mixture is smooth, add the coffee paste, watching the color. Leave about 1/4 of the mixture in the mold. Leave 1/4 of the mixture in the mold to spread on the top. | Blueberry ganache White chocolate: 100g Blueberry sauce: 35g Blueberry jam: 50g Unsalted butter: 20g | How to make Chop the chocolate into small pieces. Combine the milk and cream and bring to a boil. When the mixture comes to a boil, pour it over the chocolate and let it emulsify. Add the butter and melt. | Blueberry glaze A - Gelatin sheet: 2.5g A - Blueberry powder: 4g A - Granulated sugar: 50g Water: 50g B - Fresh cream: 25g B - Water candy: 3g White chocolate: 50g Food coloring: appropriate amount | How to make Soak gelatin in ice water. Put A in a bowl and cover with water. Add B, mix well, and bring to a boil in a microwave oven. Add the gelatin and stir to dissolve. Add the white chocolate, adjust the color with food color, mix well and strain with a tea strainer. Pour the mixture when the temperature of the glaze reaches about 30℃. [Napage] White sugar: 5g Powdered gelatin: 2g Water: 45ml Rectangular cercle 210×100×50mm [Rectangular cardle https://amzn.to/3aGF5y3 Roll cake mold 247x247 https://amzn.to/3nQkmvq All text, images, and other content in this channel may not be used or reproduced without permission. The contents of this channel are not intended to introduce or provide recipes to confectionery or food industry related companies or video producers. It is a work of art for personal viewing and enjoyment. It is an art video work. Please do not publish videos with similar content or recipes without referring to this page or linking to the URL, and do not sell them as products. If you do, you will be charged with a YouTube Fair Use violation, as well as some other action. #Opera #blueberry #gateauopera #ChocolateCacao #chocolate