"Kagami-mochi" Chocolate & pastry showpieces скачать в хорошем качестве

"Kagami-mochi" Chocolate & pastry showpieces

Happy cacao new year ! ∴∵ゞ(´ω`*) ♪ I wish you a happy new year. This time, I made a "Kagami-mochi" with chocolate. "Kagami-mochi" is a part of Japanese culture. It is used to welcome the New Year. I made the center part with mousse and jellies so that you can actually eat it, and the cross section was inspired by the Japanese flag. 0:00 Digest 0:21 Chocolate Kagamimochi Shell 1:42 Raspberry and Strawberry Jellies 3:34 Almond sponge (Biscuit Joconde) 5:17 Vanilla Mousse 8:42 Chocolate stand (three sides) 12:02 Tangerine chocolate jellies 15:47 Completion 16:05 Tasting 17:08 Cacao notes (on vanilla mousse) [A book of chocolate cacao recipes is now on sale! This is a book about chocolate sweets. Chocolate Sweets Book https://amzn.to/2t4l6Wo [SNS] Twitter :   / chocolateseijin   instagram :   / chocolate_cacao_seijin   Raspberry and strawberry gelée A - Raspberry puree: 68g A - Raspberry puree: 68g A - Granulated sugar: 30g A - Gelatin sheet: 3g Kirsch: 2g [Method] Combine ingredients A in a small saucepan and mix thoroughly over heat. When the mixture comes to a boil, remove from heat, cool to 60°C, add gelatin and kirsch, mix and freeze. Biscuit joconde A - Almond powder: 50g A - Granulated sugar: 50g A - flour: 10g B - egg white: 50g B - granulated sugar: 15g [Method] Combine A and sieve. 2. Combine B to make a stiff meringue. Pour 1 into 2 at once and mix with a wooden spoon to blend. Place in a squeeze bag and squeeze with a 13mm round tip. Preheat the oven to 160°C and bake for 25-30 minutes. Beaumescent syrup 18°. Water: 50ml Granulated sugar: 34g [Method] 1.Put the sugar in a pan and add the water. Heat over medium to low heat and cover with a lid. When the water becomes transparent and the sugar has completely melted, cover the pan and wait until it cools down. Vanilla Mousse (Mousse Vanille) A - Fresh cream 35%: 125g A - Non-adjusted milk: 125g A - Granulated sugar: 10g A - Vanilla bean: 1/2 stick B - Egg yolks: 30g B - Granulated sugar: 10g A - gelatin sheet: 4g Egg white: 35g Lemon juice: a little Granulated sugar: 40g [Method] Soak the gelatin in cold water. Whip the cream to 50%. Beat egg yolks and white sugar together. 4. add vanilla to milk and bring to a boil. 5. Stir the boiled milk into the egg yolk mixture. 6. return the milk mixture to the saucepan and heat to 80°C. 7. 7. scrape out the vanilla pods in a colander, add the gelatin and mix to dissolve. 8. cool to around 32°C Whisk the egg whites with the lemon juice on high speed and add the granulated sugar to make a stiff meringue. 10. 10. add a little of the anglaise to the meringue and mix in the rest. Finally, add the cream and mix until just combined. Tangerine juice: 80g Tangerine juice: 80g Water: 20g Pectin: 3g Granulated sugar: 20g [Method] Put all ingredients in a small saucepan and stir over heat to dissolve. [Tools used in the video and recommended tools] Silicones spatula https://amzn.to/2X1EIru A small pestle (placed on the gas stove) https://amzn.to/2BQokNU Delonghi convection oven EOB2071J-5W https://amzn.to/2GdAhm4 Black rubber gloves Nitrile gloves https://amzn.to/2TspE0z Shinwa radiation thermometer No.73010 with laser point function http://amzn.to/2DyRUdB Couverture white chocolate Valrhona "Fave Evoire http://amzn.to/2myL2Cn Silicon whipper TOMIZ https://amzn.to/2DlhfIU Cassette stove Iwatani MIYABI MIYABI 3.5kW CB-WA-35 http://amzn.to/2vuv7ZY Copper petit pan 10cm https://amzn.to/2CmhQGv Hand mixer (The volume is turned down in the movie.) Panasonic Hand Mixer White MK-H4-W http://amzn.to/2gpNsV0 Kitchen scissors Toribe Corporation Kitchen Spatter KS-203 http://amzn.to/2gqjBvJ The above links are using associate links. 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 violate this rule, you will be charged with a YouTube fair use violation, and you will also be subject to some sort of disciplinary action. #kagamimochi #foodart #showpieces #chocolate cocoa #chocolate