🍫🎂Raspberry Double Chocolate Tart скачать в хорошем качестве

🍫🎂Raspberry Double Chocolate Tart

🍫🎂Raspberry Double Chocolate Tart Hey there! Welcome to my YouTube channel! Today, I'm sharing my recipe for a delicious treat: Raspberry Double Chocolate Tart. In this video, I'll walk you through each step of creating this decadent dessert. Get ready for a mouthwatering combination of rich chocolate and tangy raspberry flavors! Join me as we whip up this indulgent delight together. Don't forget to subscribe for more tasty recipes! --------------------------------------------------- Raspberry Double Chocolate Tart The mold size is 20x3cm You can find the recipe for the cocoa mirror glaze here ⬇️    • 💜 Extra shiny professional cocoa glaze wit...   —————————— Cocoa Sable Dough 130g butter 75g powdered sugar 45g cocoa powder 33g almond flour 1 egg 250g flour A pinch of salt Vanilla extract Put the flour, cocoa powder, powdered sugar, almond flour, and salt into the bowl of a food processor and mix them together. Add the cold butter and mix until you get a homogeneous mixture. Add the egg and then the vanilla extract. Mix until the dough comes together. Roll it out between 2 sheets of parchment paper to about 3 millimeters thick. Chill in the refrigerator for 1-2 hours. Grease the mold with mold release spray or brush with melted butter. Remove one sheet of parchment paper from the chilled dough and carefully place it into the mold, then gently press it in. Trim off the excess dough from the edges with a sharp knife. Prick the bottom and sides with a fork. Freeze for 2 hours. Bake at 165 degrees Celsius with convection for 30-35 minutes. Let it cool. Wrap the remaining dough in plastic wrap and store it in the freezer for up to 6 months. —————— Raspberry Jelly Layer 120g raspberry puree 4g citrus pectin 20g granulated sugar Pour the raspberry puree into a saucepan and start heating it. Mix the sugar and pectin. When the raspberry puree boils, stir in the sugary pectin and cook for 1-2 minutes. Pour it onto the cooled tart crust and spread it evenly. Freeze while you prepare the mousse. —————————— White Chocolate/Dark Chocolate Mousse 2 egg yolks 10g granulated sugar 80g cream 80g milk 3 gelatin sheets A pinch of salt Vanilla extract —————————- 80g white chocolate 90g softly whipped (50%) cream ——————————- 100g dark chocolate 150g softly whipped (50%) cream —————————— 20g roasted cocoa bean pieces —————————- Soak the gelatin sheets in ice-cold water. Mix the sugar and a pinch of salt with the egg yolks. Pour the milk and cream into a saucepan and bring to a boil. Add the sugary egg yolks and mix well. Pour it back into the saucepan and heat to 84 degrees Celsius. Add the vanilla extract. Divide it in half and pour into 2 separate bowls. Mix the white chocolate into one and the dark chocolate into the other. Once smooth, use a hand blender to cream both. Cover the dark chocolate base with plastic wrap and set aside. Gently fold the softly whipped cream into the white chocolate base. Pour it over the raspberry jelly layer, about 1 cm thick, and smooth it out evenly. Sprinkle with the roasted cocoa bean pieces. Freeze for 30 minutes. Pour the remaining mousse into a clean bowl, cover it with plastic wrap, and refrigerate. Fold the softly whipped cream into the dark chocolate base. Pour it over the white chocolate mousse layer, about 1 cm thick, and smooth it out evenly. Freeze for another 30 minutes. Pour a thin layer of 28°C cocoa glaze over the set mousse in the mold. You can find the glaze recipe here ⬇️    • 💜 Extra shiny professional cocoa glaze wit...   Freeze for 30 minutes. ————————— Prepare the decoration: Whip the remaining mousses until creamy and increased in volume. Place the two types of whipped mousse side by side on a sheet of plastic wrap and roll it up as shown in the video, then cut off one end. Place it into a piping bag fitted with an open star tip. Decorate the top of the tart with pieces of roasted cocoa beans, whipped cream roses, and fresh raspberries. Let it sit in the refrigerator for 2-3 hours before slicing. Enjoy your meal! Happy baking!