Love Chocolate Mousse and Ganache? Make This Easy Tart

Рет қаралды 55,933

Күн бұрын

This crisp, elegantly slim, and shockingly simple pâte sucrée crust should be in every baker's back pocket.
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Пікірлер: 77

@sarahcharron1357 Ай бұрын

Elle is such a good teacher. I really appreciate the way she explains each step precisely with helpful tips along the way.

@2brntb Ай бұрын

I couldn't recognize Elle for a minute, what a transformation🥰

@8leggedsquirrel521 Ай бұрын

To whoever's watching this please don't buy a $35 rolling pin from the link provided. I went to a local Asian market and bought one for about $6. If that's not an option for you then you can still find one locally or online for 1/4 of that price and it will still function the same

@rcjbvermilion Ай бұрын

The product recommendations have been so annoying lately with their KZbin videos, I'm tempted to quit watching them.

@amjtexas 27 күн бұрын

It's always a delight to see Elle. ❤🎉

@zukacs Ай бұрын

I would strain it directly to the pie! This looks amazing!

@VintageVigilante Ай бұрын

You can see they had to make and add more between shots, probably because so much volume was lost with all the transferring from one thing to another.

@milkjugs4771 Ай бұрын

put elle in the thumbnail and I will always watch

@pashawasha47 Ай бұрын

Ditto, love her

@MrSincerity88 Ай бұрын

SAME!!!!

@tom_something Ай бұрын

One time I wanted to make ganache truffles but I had forgotten to pick up milk. I decided to just mix dark chocolate with butter and see what happened. It was really delicious. I'm excited to try this butter and chocolate recipe.

@TLMuse Ай бұрын

Believe it or not, you can make ganache by emulsifying chocolate with quite a variety of fluids, even water. Try it with browned butter. I got that idea from a shop where they served "dirty truffles" that were basically truffles that used browned butter instead of cream. Yummy!

@tom_something Ай бұрын

@@TLMuse browned butter sounds awesome. I'm always nervous about mixing melted chocolate with anything that has a high water content (I think water counts) because of the dreaded capital S, but I don't fully understand the conditions that cause seizing to happen. I know I've _made_ it happen, that's not particularly impressive, especially by accident. Ann Reardon (How Too Cook That) did a video trying to make a homemade version of a chocolate bar that has air in it (Aero, maybe). Throughout her experiments she found that seizing the chocolate achieved the desired texture. As I recall, it resulted in a chocolate that was dry to the touch but melted easily in the mouth. I tried looking for the video just now but couldn't find it.

@TLMuse Ай бұрын

@@tom_something I've seized my share of ganaches even with cream-the famous Greweling "Chocolates and Confections" book has a good flowchart on how to fix ganaches that has always worked for me. I didn't find browned butter any worse than cream for emulsifying into a ganache. Where water is really troublesome with chocolate is with tempered chocolate, but ganaches aren't tempered, so I don't think there's much to fear with water content for ganaches. I can't recall where I first learned about water-based ganaches, but there are lots of videos on them on YT; here's one that looks helpful: kzbin.info/www/bejne/sGnKhXqjm5Kmgac. -Tom

@TLMuse Ай бұрын

@@tom_something Thanks for that interesting tip about the Aero-like chocolate bar. I've seized my share of cream-based ganaches; following the ganache repair flowchart in Greweling's famous "Chocolates and Confections" book has always let me fix them. I didn't find browned butter tricky to use for ganache, despite the higher water content. I don't think water is an issue with ganaches. It's a big deal for tempered chocolate, but that's not relevant for ganaches. I can't recall where I first learned about water-based ganaches, but there are lots of YT videos on them. Here's one that looks helpful: kzbin.info/www/bejne/sGnKhXqjm5Kmgac. -Tom

@TLMuse Ай бұрын

@@tom_something Sorry for the largely duplicated replies-YT initially appeared to lose the first one so I tried again....

@LindaKing-lf8nk Ай бұрын

Love you all.

@jeraldbaxter3532 Ай бұрын

Thank you!😊

@michaelschonauer7238 Ай бұрын

Beauteous indeed!! I can't wait to try this...

@christinawyckoff2164 Ай бұрын

Looks delicious

@RayR Ай бұрын

Sooo hungry now! LOL.

@gailaltschwager7377 Ай бұрын

Thank you!

@musicgirl8152 Ай бұрын

Yum😋

@goeshen4359 Ай бұрын

Love seeing ELLE❤❤❤❤

@adoptsalot Ай бұрын

How did it go from barely filling to coming out of the refrigerator full?

@elcuervo745 Ай бұрын

Are you new to cooking videos? lol.

@josephzirngibl633 Ай бұрын

The Magic of Television.😆

@RayR Ай бұрын

That's the only question you can ask instead of appreciating this video. Good job.

@kayo5291 Ай бұрын

@@RayR It's a valid question from a cooking point of view, if you plan on making the recipe. Also it's okay to have some fun 🙂🙂

@childofTheMostHigh4217 Ай бұрын

If you ever watched the movie The Help, maybe it has a secret ingredient 😂

@pkhame Ай бұрын

Girl!❤❤❤❤

@hazelmeldrum5860 Ай бұрын

How nice it would be to have space in a freezer and then a fridge to do this

@christinegraham2579 Ай бұрын

Hear, hear!

@mf-qi8gn Ай бұрын

I know they said to use milk chocolate. Would I be able to do a partial substitute with dark chocolate? If so, how much of the milk chocolate can I switch out before the texture changes too much? I love dark chocolate, but not a fan of milk chocolate. Thanks.

@vodiak 24 күн бұрын

7:04 What makes a spatula heat reactive?

@kathlynterry8196 Ай бұрын

Good question. Do we have to make more filling? I would be pissed if I had half of a tart and needed to make more filling.

@adedow1333 Ай бұрын

Tbh, I don't think they did a great job of making sure it all got in there. There was definitely more that could have made it through the strainer and scraped out of the bowl.

@GilMeansJoy Ай бұрын

I made this, and no, the recipe alone makes enough. I think they just didn't want to spend too long in the video showing them scraping the cremeux out of the bowl.

@joec7795 Ай бұрын

More Elle. She is my Favorite!!

@jacquelinemilton6387 Ай бұрын

I wish that I could see the cooking the sale items are over it

@ojquiver Ай бұрын

I made this and i believe I followed the recipe correctly, but my filling came out more pudding like or liquidy. Any thoughts as to why?

@ivano8 Ай бұрын

Heating the cream mixture to 80C in 5-7 minutes is close to impossible unless you want it to curdle. More like 20-30 minutes. What size pan btw? I could barely get enough for a 20cm tart pan.

@wafflehouseco Ай бұрын

“Nice”

@JSH1 Ай бұрын

Looks like you need to double that filling recipe. It didn’t even fill it up half way but then they took out the one already made and it was filled all the way up.

@thaisstone5192 Ай бұрын

(367) CRAP. Now I have to buy tart tins. Talk about a deceivingly easy dessert that looks like it cost the Earth and took ages to make. A sure stunner than will impress the hell out of everybody for any dinner.

@Terrylambert762 Ай бұрын

Hey hun how are you doing

@Bergantin23 Ай бұрын

How I wish you could use METRIC….oh well, I will convert it. Thanks as this looks FAB.

@andrewbouc6015 Ай бұрын

kitchen scales have several units - for the weight measurements just switch to imperial when using these recipes

@jessewalker1138 Ай бұрын

And don't forget to convert 3/8ths of a teaspoon for one thing and 10 Tbsp of melted butter. Such sane measurements instead of going for half a teaspoon and whatever the gram weight of the butter is! 😂

@eklectiktoni Ай бұрын

lol, sorry but it is *America's* Test Kitchen

@Bergantin23 Ай бұрын

@@eklectiktoni what does that have to do with measuring correctly, I was born in Pasadena, Ca, have measured by metric all my life. By using the metric system you always get the SAME exact measure. But then I am able to cope with alternate ideas.

@wheels8856 Ай бұрын

Why Half-n-Half?

@maryroman1121 Ай бұрын

No Sugar Please😢

@amydawson1279 Ай бұрын

Video on speed!

@Terrylambert762 Ай бұрын

Hey hun how are you doing

@jmbisme Ай бұрын

Easy?

@owenwilson4059 Ай бұрын

Are those two blonde girls sisters??

@science2726 Ай бұрын

That’s a lot of shrinkage

@jamesguare4052 Ай бұрын

What? No frasage??

@MRALWAYSFIRST Ай бұрын

First

@sociopathmercenary Ай бұрын

Hmmm ... Almond flour, butter, allulose for the crust. Cream, dark chocolate, allulose, monk fruit, egg yolks, vanilla, butter for the filling. Not a perfect recreation but maybe I can get close on keto.