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Cakeshare, my salted caramel tart recipe! 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 appreciating the moment!
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COCOA SHORT PASTRY:
80g butter
40g sugar
1g salt
30g egg
130g "00" flour
15g cocoa powder
ALMOND FRANGIPANE:
60g butter
50g brown sugar
60g whole egg
50g almond flour
10g "00" flour
SALTED CARAMEL:
80g sugar
80g fresh cream
28g butter
2g salt
WHIPPED CREAM:
100g fresh cream
10g sugar
DOSES FOR: 6 PEOPLE
TART DIAMETER: 16 cm
N.B: lovers of salted caramel make yourself heard, this tart is dedicated to you !!
The preparations are not complicated, you just have to pay attention to the rest times and the cooking of the caramel.
The pastry being very soft must remain in the refrigerator at least 1 hour, if you see that it is too soft I suggest you leave it for another 30 minutes. When you spread it out on the workbench, use a little flour to keep it from sticking. Try to be as fast as possible so as not to scandae the shortcrust pastry. Make sure that the pastry adheres well to the mold and after having pierced it, put it back in the refrigerator for 1 hour. During this hour you will have to prepare the frangipane, be careful because this preparation must also rest in the fridge.
I suggest you cook the salted caramel on a low heat, when it is completely melted add the boiling fresh cream and paying close attention to the splashes mix vigorously with a whisk.
Once the salted caramel has been poured onto the tart, my advice is to put it in the freezer for at least 1 hour, in this way it will be much easier to decorate it. The paper disc for decoration measures 12.5 cm, you can use both almond flour and icing sugar.
EXPERIMENT AND HAVE FUN !!
#tart #caramel #asmr #cakeshare