Pierre Herme's Vanilla Tart Recipe скачать в хорошем качестве

Pierre Herme's Vanilla Tart Recipe

▽ See more how to make 'Like' and 'Subscribe' are great powers for content creation! Hello everyone ;) This week's video is Pierre Herme's famous signature vanilla tart, I made it by following the 'Tarte Infiniment' recipe. Because there are so many processes Filming took a really long time and editing took a long time ^^;; I used 5 vanilla beans to make this lol While making it, I thought for a while about how much I should sell it for. But it was so delicious the moment I took a bite I completely forgot all the hardships I had while making it. I tried to follow the process and ingredients of the original recipe as much as possible, There may be slight variations in the frame size or work process. Please leave a comment if you have any questions! ▶Ingredients (for 6 tarts with a diameter of 7cm) [Pâte Sablée] 75g Unsalted butter 15g almond powder 50g Powdered sugar 0.5g vanilla powder 30g Egg 0.5g Salt 125g Pastry Flour [Biscuit] 60g Egg white 45g granulated sugar 40 g egg yolks 25g Cake flour 25g Potato starch [Vanilla syrup] 100g Water 1.5ea vanilla pod 2g vanilla extract -50g granulated sugar 5g Dark Rum [Vanilla mascarpone cream] 250g heavy cream 50 g egg yolks 65g granulated sugar 1ea vanilla pod 4g Gelatin sheets 150g Mascarpone cheese [Vanilla ganache] 115g heavy cream 1.5ea vanilla pod 2g vanilla extract 0.5g vanilla powder 125g White coverture chocolate [Vanilla Glaçage] 100g White coverture chocolate 30g granulated sugar 1g NH Pectin 60g Water 40g heavy cream 1/2ea vanilla pod 4g Titanium dioxide *Storage: Can be refrigerated for 1 day (It can be stored longer, but the tart shell part may become soggy.) instagram:  / jadore________   -------------------------------------------------- -------------------------------------------------- --- Please cite the source when using recipes. Secondary editing and re-upload of the video is prohibited. -------------------------------------------------- -------------------------------------------------- ---