Yumeiro Patissiere's Strawberry Tart: How to make Ichigo Amano's Sourire de l'Ange скачать в хорошем качестве

Yumeiro Patissiere's Strawberry Tart: How to make Ichigo Amano's Sourire de l'Ange

Please remember to turn on captions!!! LIKE, SHARE AND SUBSCRIBE :) Recipe (Makes two 4.5 by 4.5 inch tart pan, 0.8 inch deep) Tart dough: 75g salted butter 30g icing sugar 15g yolk 120g cake flour 3/4 of a 1/8 tsp of baking powder - Frangipane Filling: 37g butter 37g sugar 37g egg 37g almond flour 15g all-purpose flour (plain flour) 1/3 of a 1/8 tsp of baking powder (I said 3/8 of a 1/8 tsp in the vid but 1/3 of a 1/8 tsp would be easier to measure out) - Strawberry Compote: 75g strawberries, cored 40g orange juice 25g sugar cornstarch slurry: 5g orange juice 5/8 tsp cornstarch - Pastry cream: 100g milk 35g cream custard: 35g egg 20g sugar 12g cornflour whipped cream: 12g cream - Steps: 1) First, make the compote and the pastry cream. 2) For the compote, blend strawberries and orange juice. The strawberries are cored to reduce wastage. Cook mixture on medium heat until simmering, then add in cornstarch slurry and cook until thickens. (it coats the back of the spatula, and the mixture will start to bubble slower) 3) Let it cool in the pot 4) For the custard, in a clean bowl, whisk eggs and sugar until combined. Then sift in corn flour and whisk well. 5) In a clean pot, bring cream and milk to a boil. Start whisking egg mixture in step 4, and at the same time drizzle in the hot milk and cream. Pour mixture back into the pot. 5) On the LOWEST heat, cook the custard, whisking constantly until it starts to thicken. Immediately turn off the heat, and continue whisking to remove lumps. 6) Strain the hot custard into a clean bowl through a fine sift to further remove lumps. Cling wrap the custard, making sure the clingwrap sticks to the surface to prevent any skin from forming. Let it cool. 7) Meanwhile, whisk 12g of cream to stiff peaks.Then, break up and smooth out the harden and COOLED custard with a whisk. Fold in 1/2 of the whipped cream with a spatula. Repeat the process with the remaining cream. Cover the pastry cream with the cling wrap, making sure it sticks to the surface, and let chill in the fridge. 8) To make the tart dough, cream SOFTENED butter and SIFTED icing sugar until pale in colour. Mix in yolk until well-combined. Sift in flour and baking powder and mix until just combined. (I used a spatula in this case but a whisk will work well too, just note that when the mixture starts to get thicker as you add in the flour, change to a spatula) 9) Let dough firm up in the fridge for at least 30-40 mins. 10) To make the frangipane, whisk softened butter and sugar until pale and fluffy. Whisk in eggs until well-combined. Whisk in SIFTED almond flour, flour and baking powder until well-combined. Transfer to a piping bag. 11) Preheat your oven to 180°C /355°F 12) Dust your chilled tart dough with flour well. Roll it out between parchment paper until it is 0.5cm thick. Line your tart pan (you can always fix holes with more tart dough), then poke holes all over the tart with a fork. Brush with beaten egg (leftover from the frangipane filling and custard) then bake for 10 min or until golden brown in colour. 13) LET TART COOL FULLY. Spoon in around 2 tbsp of strawberry compote (COOLED) and spread until it covers the base. Fill the rest of the tart with frangipane filling, making sure it is fully sticking to the tart dough at the sides, and fully covering the base. 14) Baked for 14 min, or until toothpick inserted comes out clean. LET IT COOL 15) TO ASSEMBLE: Scoop around 1.5 scoops of pastry cream with a large ice scream scoop onto the middle of the tart. For the first scoop, stuff in the smallest strawberry you can find in the middle. Smooth it out with an offset spatula to create a dome. Drizzle with the strawberry compote then decorate with chopped strawberries. 16) For the chopped strawberries, do not core it like what I did for the compote, instead chopped the tops off like you normally would to allow it to stand easily. Cut it into halves and then thirds. For the thirds, I slightly angled my knife to chop the base off so it would stand nicer on the tarts. 17) ENJOY~~!!! - Music: Cheery Monday by Kevin MacLeod Link: https://incompetech.filmmusic.io/song... License: http://creativecommons.org/licenses/b... - Off to Osaka by Kevin MacLeod Link: https://incompetech.filmmusic.io/song... License: http://creativecommons.org/licenses/b... - Plucky Daisy by Kevin MacLeod Link: https://incompetech.filmmusic.io/song... License: http://creativecommons.org/licenses/b... - Porch Swing Days - slower by Kevin MacLeod Link: https://incompetech.filmmusic.io/song... License: http://creativecommons.org/licenses/b...