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Hello, this is Nekonome!
I'm Japanese and I'm posting Japanese videos.
But I would like to convey the content to everyone overseas who is watching my video.
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[Recipe] One 15cm cercle
~ Parta Brize ~
Unsalted butter 47g
Cake flour 98g
Egg yolk 16g
Water 23g
Salt 0.8g
~ Apareil Maron ~
Milk 65g
42% fresh cream 42g
1/6 vanilla beans
Egg yolk 50g
Granulated sugar 25g
Marron paste 40g
Dark lamb 2g
Chestnut boiled in astringent skin, appropriate amount
~ Claim Chiboust Marron ~
(Claim Patissier)
Milk 200g
Egg yolk 40g
Granulated sugar 15g
Soft flour 20g
Gelatin 5g
Marron paste 112g
(Italian meringue)
Egg white 95g
Water 48g
Granulated sugar 145g
~ Finishing ~
Casonade appropriate amount
[How to make]
~ Parta Brize ~
・ Cut the butter into 1 cm squares, sift the cake flour and cool it in the refrigerator.
・ Mix egg yolk, water and salt and cool in the refrigerator.
・ Add flour to well-chilled butter and chop finely with a card.
・ When the butter becomes finer, rub it by hand to make it into a powder (sub-large).
・ Add the combined egg yolk, water and salt, and mix by cutting with a rubber spatula.
・ Wrap the dough in plastic wrap and cool it in the refrigerator for 1 hour.
・ Extend to 3mm thickness and lay in a mold
・ Picket, lay a cooking sheet, and put tart stones on it.
・ Bake at 180 ℃ for about 25 minutes, remove the tart stone, apply a thin coat of whole egg, and bake again for 3 minutes.
~ Apareil Maron ~
・ Add granulated sugar to egg yolk and blanc seal it.
・ Add milk, whipped cream and vanilla beans to the hand pan and boil lightly.
・ Add to egg yolk while mixing with a whipper
・ Return to the hand pan and heat to 83 ℃ over low heat while mixing with a rubber spatula.
・ In addition to marron paste, apply a hand blender and add dark rum.
・ Sprinkle the cut astringent skin boiled in partabrize and pour the apareil.
Bake in an oven preheated to 170 ° C for about 20 minutes
~ Claim Chiboust Marron ~
(Claim Patissier)
・ Blanc seal egg yolk and granulated sugar, add flour and mix gently.
・ Boil the milk, add it to the yolk little by little, and return it to the hand pan while straining.
・ Boil well over high heat and remove from heat when it becomes loose.
・ Add soft gelatin
・ Add to marron paste in several batches, wrap in plastic wrap and leave as it is
(Italian meringue)
・ Put granulated sugar and water in a hand pan and heat over low heat.
・ When the temperature reaches about 70 ℃, start whipping egg whites at medium speed.
・ When the granulated sugar and water reach 118 ℃, add them to the meringue little by little and whisk at high speed.
・ When the whole foams firmly, drop it to medium speed and stir until the rough heat is removed.
・ Add to creme patissier in several portions and mix with a whipper.
・ Pour into 15cm cercle while simulating
・ Cool and harden in the freezer
~ Finishing ~
・ Remove the chiboust from the cercle and place it on the tart stand.
・ Shake the casonade in several times and caramelize with a burner.