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Cakeshare, my recipe for caramel delight! ASMR
Experiment and relax at the same time listening to the noises generated by the kitchen and the preparations themselves, try to replicate my desserts by turning off any source of noise and enjoying the moment!
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COCOA BISCUIT:
1 egg
30g sugar
15g hazelnut flour
24g cake flour
7g cocoa powder
1g baking powder
24g milk
28g seed oil
SALTED CARAMEL:
100g fresh cream
100g sugar
35g butter
2g salt
YOGURT MOUSSE:
120g fresh cream
60g powdered sugar
250g unsweetened yogurt
5g gelatin in sheets
25g cold water
CARAMEL GLAZE:
150g sugar
126g fresh cream
126g water
12g corn starch
21g sugar
4g gelatin in sheets
20g cold water
LARGE SILICONE MOLD: 7cm (diameter)
SMALL SILICONE MOLD: 3cm (diameter)
LARGE BISCUIT MOLD: 18 cm (diameter)
SMALL BISCUIT MOLD: 5 cm (diameter)
N.B: let's start the proposals for "Mother's Day", these single portions open the dance! Soft, fresh and delicious !!
The preparations are quite simple, let's see the procedures in detail. Salted caramel does not involve major difficulties but keep in mind that it will have to remain in the freezer for 2 to 3 hours (preferably 3) to be able to extract it from the mold without problems, I myself struggled because I did not wait for the correct time.
The mousse is really simple, try not to whip the cream excessively or it will be difficult to incorporate the two compounds. As for the gelatin, it must be melted in the microwave or in a saucepan over low heat.
The icing is perhaps the most complicated part of the whole recipe. When decuoci the caramel, that is when you add the liquids (cream and water), make sure they are hot and pour a little at a time, stirring constantly.
The starch and sugar are mixed and then added to the mixture, cook everything for about a minute, stirring until it becomes thick.
I preferred not to blend the icing with the gelatin because I wanted to keep the darker color but if you want, at your discretion, you can blend the mixture. My advice is to prepare the glaze the day before and the following day, lightly heat it in the microwave to bring it to 31 ° C, then glaze the single portions.
The decorations are discs of tempered white chocolate and gold sheets.
EXPERIMENT AND HAVE FUN!
#caramel #cake #asmr