How To make White Chocolate Mousse Cheesecake with Sun Dried Cherries

How to make Orange tart of the sun Orange tea jelly tart

| Jelly & chocolate tart series |
Jiggly Watermelon Jelly Tart Cake


Chocolate & Banana Jelly Tart Cake


Forget-me-not Chocolate & Jelly Tart


Honeycomb Honey & Lemon Jelly Tart cake


herry Blossom Jelly Tart Cake -Pink sapphire Jelly Tart-


Emerald marine Chocolate mint tart



Cacao! ∴∵ゞ(´ω`*) ♪
This time it is a jelly tart cake made of oranges as the sun.
The orange confit is a simplified version, so it remains a little soft and juicy.
The color of the video is lighter in blue, so the color is slightly different from the photo slides.

0:00 Introduction of solar orange tit
0:26 Orange onfi
3:34 Tarte Chocolat
7:22 Ganache
8:30 Arrange the oranges as the sun
9:38 Orange Tea Jelly
12:09 Completed
12:29 Tasting
13:21 Cacao notes (making orangettes with ruby chocolate and bitter chocolate)

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I will teach you the most politely in the world! Chocolate Sweets Book


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[ Ingredients and recipe ]
Orange confit - (simplified version)
Orange: 5 pieces
Water: 600g
A - granulated sugar: 300g
B - granulated sugar: 300g
1. Wash the oranges well
2. Poke holes with toothpicks, etc.
3. Put the oranges from the water in a pot and bring to a boil, then simmer over low heat for 2-3 minutes
4. Expose the oranges to cold water
5.3-4 Repeat it again
6. Slice the oranges into 5mm rounds
7. Boil water in a pot or frying pan, etc., and melt A
8. Put the oranges, cover with a drop-lid, bring to a boil, and simmer over low heat for 20 minutes
9. Turn off the heat and let it cool for at least 8 hours
10. Take out the oranges and bring to a low heat, add B, bring to a boil, melt the oranges and cook over low heat for 20 minutes.
11. Turn off the heat and leave it again for about 8 hours
12. Put out the oranges and bring the syrup to a boil and reduce it slightly
13. Put the oranges, bring to a slight boil, turn off the heat and let it cool for at least 8 hours
Repeat about 14.12-13 twice
15. Place it on the net to dry for one day

[Tarts (tart shaped 20 cm) ]
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A - Flour: 125g
A - Cocoa Powder: 16g
1. cream the butter and mix in the powdered sugar
2. beat the whole eggs
3. put the beaten eggs in several batches into 1
4. divide the sprinkled A twice into three
5. wrapped in plastic wrap and placed in the refrigerator for at least 3 hours
6. butter the mold and place it in the refrigerator
7. roll out the dough to a thickness of 3 mm, set it in a mold, picket and rest in the refrigerator for 30 minutes
8. preheat the oven over a tart stone and bake for 35 minutes at 160°C
9. coat the inside of the tart with egg yolk
10. preheat and bake for 5 minutes at 140°C

[Ganache]
Sweet 56%: 125g
Fresh cream 42%: 50 g
1. chop up the chocolate
2. boil the cream and emulsify it with chocolate

[Orange Tea Jelly - Orange Tea Jelly]
A-agar: 18g
A-granulated: 50g
Water: 600g
B - Tea Pack: 2
B - Orange slices: 5 slices
Orange Curacao: 15 ml
1. Mix A
2. Bring the water to a boil over the heat, add B and bring to a boil
3. Put A into the hot water and turn off the heat to boil again while melting
4. Mix in the orange curacao
5.Pour into the tart when it reaches about 34°C

Silicorn spatula


A small five virtues (placed on the gas stove)


Microwave Oven
Panasonic NE-BS801 (discontinued)

De Longhi Convection Oven EOB2071J-5W


Shinwa radiation thermometer No.73010 with laser pointing function


Couverture Black Chocolate
Valrhona Karak (56% cocoa)


Silicon Whipper TOMIZ


Cassette stove
Iwatani MIYABI GA 3.5kW CB-WA-35


Acrylic Ruler 3mm 2 pcs.


Kitchen scissors
Toribe Manufacturing Kitchen Spatter KS-203


#orange
#tart
#sun
#ChocolateCacao

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How to make Cherry Blossom Jelly Tart Cake -Pink sapphire Jelly Tart-

| Jelly & chocolate tart series |
Jiggly Watermelon Jelly Tart Cake


Chocolate & Banana Jelly Tart Cake


Forget-me-not Chocolate & Jelly Tart


Honeycomb Honey & Lemon Jelly Tart cake


Orange tart of the sun Orange tea jelly tart


Emerald marine Chocolate mint tart



Cacao ! ∴∵ゞ(´ω`*) ♪
This time, I made a jelly tart with the image of cherry blossoms.
The cherry ganache and cherry blossom flavored jelly were a delicious match.
It was a little brittle, but the taste was very good.
It was the easiest to eat of the jelly tart series and became a hit with everyone.

0:00 Cherry Jelly Tart
0:35 Cherry Blossom Tart
4:53 Preparing salted cherry blossoms
5:40 Cherry blossom ganache cream
7:44 Cherry Blossom Jelly
9:24 Finished
9:47 Tasting
10:45 Cacao notes (failed color of tart)

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This time's special material

Cherry blossoms in salt


Monin cherry syrup 250ml


Dust food color Edelweiss (white)


Dust Food Color Rose (red)


Agar


Tart mold 20cm with bottom made in Japan


Cherry blossom powder



[Ingredients]
Tart (20cm tart mold)
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A - flour: 125g
A - Cherry blossom powder: 8g
Cream the butter and mix in the powdered sugar.
Beat the whole egg to a stiff peaks.
Pour the beaten egg mixture into the batter in a few additions.
Pour the beaten A mixture into 3 in two parts. 5.
Wrap in plastic wrap and refrigerate for at least 3 hours.
Butter the mold and keep it in the refrigerator.
Roll out the dough to a thickness of 3 mm and let it rest in the refrigerator for 30 minutes.
8. set the dough in a mold, picket it and let it rest for 30 minutes.
9. preheat the oven to 160°C and bake for 35 minutes.
10. brush the inside of the tart with egg yolk.
11. preheat and bake at 140°C for 5 minutes.

[Ruby ganache]
Ruby chocolate: 20g
White chocolate: 60g
Cherry syrup: 40g
Oil-soluble food color (white and red): appropriate amount
Cherry blossoms in salt: as needed
Cherry blossom flakes: as needed
Wash the pickled cherry blossoms in water and soak in water to remove the saltiness.
Drain the cherry blossoms on paper before using.
Chop the chocolate.
Put the syrup into the chocolate and heat it in the microwave to emulsify.
Adjust the color with oil-soluble food coloring.
Spread on the tart, sprinkle with cherry blossom flakes, and arrange cherry blossoms.
7. Chill in the refrigerator to harden.


Cherry Blossom Jelly
A - Agar: 25g
A - Sugar: 55g
A - Cherry syrup: 72g
Water: 550g
1. Combine A and mix.
2. Put the syrup and water in a saucepan. Bring to a boil and reduce the heat to medium.
Add powder and mix well. Once melted, turn off the heat and let cool.
Mix in the cherry blossoms, and when the temperature reaches around 35℃, pour the mixture into the tart and let it harden.


Tart Stone


Baking sheet with mesh / Dumar Silpan SN290210


Silicones spatula


Meiji meiji white chocolate 40g x 10 pieces


Delonghi convection oven EOB2071J-5W


Black rubber gloves Nitrile gloves


Shinwa radiation thermometer No.73010 with laser point function


Ruby chocolate 100g


Silicon whipper TOMIZ


Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35


Acrylic ruler 3mm 2pcs


Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203



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#cherryblossom
#tart
#jelly
#chocolateCacao