✨How to make a perfect Mirror Glaze Chocolate Tart/ Filled with rich ganache/Shiny glossy glaze tips скачать в хорошем качестве

✨How to make a perfect Mirror Glaze Chocolate Tart/ Filled with rich ganache/Shiny glossy glaze tips

Hi! It is Baker DuCook. I made a 'Mirror Glazed Chocolate Tart' that can get in hotels or high-end dessert shops. Crispy and savory tart, creamy and rich milk chocolate and bittersweet dark glaze are stacked to fill your mouth with various flavors. If you add a lot of high-quality chocolate and make the layers step by step, you can make a dessert with a deep taste of chocolate that delights the eyes. If you make a glaze with gelatin and decorate it with gold leaf, it becomes sophisticated and elegant like a bling jewel. 😊 Making a tart and building up chocolate layers seems cumbersome. Still, if you follow the process, I am telling you, even beginners can safely make a luxury hotel-quality 'Mirror Glazed Chocolate Tart' at home! When I gifted it to my friends, they said, 'It's the first time I've ever made a chocolate tart with such a sophisticated taste!' The response has been amazing!👍 _ Thank you for subscribing and liking it. I will make good recipes and videos from now on. _ ---------------------------------------------------------------- 🍫 INGREDIENTS 🍫 [ 2 pieces of chocolate tart ] [ Tart mold_TIN 16.5*2cm X 2ea ] ● TART SHEET ● -- 60g Unsalted Butter (room temperature) 40g Sugar Powder 1 g (1 pinch) Salt - 25g(half) Eggs - 100g Cake Flour 20g Almond Powder -- ✸ MILK CHOCOLATE GANACHE ✸ -- 110ml Whipped Cream 150g Milk Chocolate - 15g Unsalted Butter (room temperature) 15ml (1TBsp) Rum -- ✦ MIRROR GLAZE ✦ -- 1 sheet of Gelatin (2g) 30ml Water 30ml Heavy Cream - 40g Sugar 15g Cocoa Powder -- ---------------------------------------------------------------- 🍫 Products Used 🍫 01. Butter: Elle & Vire Gourmet Butter 02. Salt: Fleur de Sel_Le Paludier Guerande Salt 03. Milk Chocolate: Valrhona Milk Coverture 40% (Jivara Latte) (BNC Market) 04. Cocoa Powder: Valrhona French Red Cocoa Powder 05. Heavy Cream: Isgny Creme Whipping Cream ---------------------------------------------------------------- 🍫 PROCESS 🍫 ◆ TART SHEET ◆ 01. After loosening room temperature butter, add sugar powder and salt and mix. 02. Add half an egg and mix. 03. Add flour and almond powder and mix. 04. After wrapping, rest in the refrigerator for 1 hour. 05. Gently push the dough with a rolling pin. (Tart mold_diameter 16.5m: 2 sizes) 06. After attaching it to the tart mold, make a hole in the top with a fork. (Prevent swelling) 07. Place the parchment paper and fill the pressing stones. (Prevent swelling) 08. [First Baking] Bake at 180°C (356°F) for 20 minutes. (200°C (392°F) preheat / based on Unox oven) 09. Bake again even if the pressing stone is removed. 10. [Second Baking] Bake at 160°C (320°F) for 15 minutes. 11. Brush the egg yolk on the top of the tart and bake again. 12. [5th Bake] Bake at 150°C (302°F) for 5 minutes. 13. Take it out of the oven and straight out of the tart mold. 14. While the tart sheet is cooling, make the ✸Ganache✸. -- ✸ Milk Chocolate Ganache ✸ 01. Put the whipped cream in a pot and boil it until the edges are done. Turn off the heat. 02. Melt the milk chocolate in the residual heat. 03. Add butter and melt. 04. Lastly, add rum and mix. (can be omitted/brand can be substituted) 05. When the temperature is around 30-40°C, pour it over the tart sheet. ** If you mix the above ingredients and pour right away, the temperature is right.** 06. Cool at room temperature for 3-4 hours or harden in the refrigerator for 1 hour. *** Chocolate is sensitive to moisture, and the longer it is left in the refrigerator, the less luster. -- ✦ Mirror Glaze ✦ 01. Soak a sheet of gelatin in cold water (about 10 minutes). ** If you leave it while making the glaze, the time is right. ** 02. First, mix cocoa powder and sugar to break up large chunks of cocoa. 03. Put water, fresh cream, cocoa powder, and salt in a pot and bring to a boil. 04. When it boils while stirring, turn off the heat and melt it well. 05. Squeeze out the water from the gelatin and put it in the pot. 06. When the gelatin plate is completely dissolved, filter it through a sieve. 07. Close the wrap to remove residual bubbles. 08. When the temperature is around 30-40°C, pour over the ganache. ** If you mix the above ingredients and pour right away, the temperature is right.** 09. Cool at room temperature for 3-4 hours or harden in the refrigerator for 1 hour. *** Chocolate is sensitive to moisture, and the longer it is left in the refrigerator, the less luster. ---------------------------------------------------------------- Music : Epidemic Sound (Staying Inside Tonight - Guustavv) ---------------------------------------------------------------- [ CONTACT ] [email protected] [ INSTAGRAM ]   / du.cook   ---------------------------------------------------------------- #ChocolateTartRecipe #MirrorGrazeTartRecipe #GlaçageAuChocolatTart #HomeBaking #BakingASMR#초코타르트만들기 #미러글레이즈만들기 #글라사쥬만들기 #베이킹ASMR #チョコレートタルトの作り方 #グラサージュショコラの作り方 #ホームベーキング