Chocolate Fraisier cake

Cacao ! ∴∵ゞ(´ω`*) ♪ This time, it's a pitch-black Fraisier like spring. (My personal opinion) "Amaou" strawberries are reflected and the butter cream is not too sweet. It turned out to be a really delicious Fraisier. 0:00 Introduction 0:25 Biscuit Joconde Chocolat 2:58 Rum syrup 3:43 Custard cream 6:42 Ganache 8:36 Assembling the Fraisier 10:46 Glassage 12:19 Decorating with chocolate 13:26 Finishing 14:04 Tasting 14:52 Cacao notes (cross section of strawberry varieties) Book Chocolate Cacao Recipe Book on Sale Now! This is a book that teaches you how to make chocolate sweets. Chocolate sweets BOOK https://amzn.to/2t4l6Wo SNS Twitter :   / chocolateseijin   instagram :   / chocolate_cacao_seijin   Sponge (Biscuit Joconde Chocolates) - A - Whole eggs: 2 A - Granulated sugar: 70g B - flour: 50g B - Almond powder: 50g C - Unsalted butter: 20g C - Cocoa powder: 8g C - Black cocoa powder: 2g How to make Grease a mold with butter and set a paper pattern. Sieve B together. Whisk together A to form a stiff peaks. Melt the butter in C and stir in the cocoa powder. Add the sieved B powder to the egg mixture and mix well. Finally, add a little of the egg mixture to the C mixture and fold into the mold. Preheat the oven to 160°C and bake for 30 minutes. Remove from the mold, let cool and wrap in plastic wrap. When ready to use, slice into 10 mm slices. Baking pan 180 x 60 Assembly mold 150 x 60 Plain cellophane cake film OPP 55x300 syrup 18°- Water: 100ml Granulated sugar: 68g How to make Put the sugar in a saucepan and add the water. Heat over medium to low heat and cover with a lid. When the water becomes clear and the sugar is completely dissolved, cover the pan and wait until it cools down. Rum syrup - Baume Syrup 18°: 120g Rum: 30ml Chocolate Custard cream - Egg yolks (L): 4 Granulated sugar: 60g Flour: 30g Milk: 320ml Vanilla bean: 1/2 Condensed milk: 15g 15g unsalted butter How to make Crack the vanilla, remove the beans and add to the milk. Beat egg yolks, add granulated sugar and mix until white and fluffy (blanching). Add the flour to the egg yolks and mix lightly. Bring the milk to a boil, add about 1/5 of the milk to the yolks first, then add more milk. Scrape the mixture back into the pan and heat over medium heat. When it begins to harden, stir vigorously. When the mixture becomes heavy and then light, it is ready to cook. Add butter and condensed milk and place on a plastic wrap lined bat. Cool in the freezer. When ready to use, thaw and break up with a whipper. Ganache - 56% couverture: 60 g Milk: 35 g Preparation Chop the chocolate. Put the cream in a microwave and bring to a boil. Leave for a while to heat and emulsify. Chocolate custard cream - (Creme mousseline chocolat) Creme patissiere: all of it Ganache: all of it Unsalted butter: 150g 1. Heat the ganache warm and the butter in the microwave to make it soft. Mix all the ganache with the creme patissiere and add the butter. Mix with a hand mixer to prepare the mixture. Glaze - A - Granulated sugar: 50g A - Cocoa powder: 20g A - Water: 30g A - Fresh cream 35%: 25g Gelatin sheet: 3g Soak the gelatin in cold water. Combine A in a small saucepan and stir over heat to dissolve. When the mixture comes to a boil, add the cream and stir, then bring to a boil again. When it comes to a boil, add the drained gelatin and mix well. Strain and finish. Pour the mixture when the temperature is about 30℃. Finishing touches - Strawberries (large): about 13 Silicones spatula https://amzn.to/2X1EIru Small pentode (placed on the gas stove) https://amzn.to/2BQokNU Delonghi convection oven EOB2071J-5W https://amzn.to/2GdAhm4 Black rubber gloves Nitrile gloves https://amzn.to/31gdRsh Shinwa radiation thermometer No.73010 with laser point function http://amzn.to/2DyRUdB Silicon whipper TOMIZ https://amzn.to/2DlhfIU Cassette stove Iwatani MIYABI MIYABI 3.5kW CB-WA-35 http://amzn.to/2vuv7ZY Acrylic ruler 10mm thick, set of 2 https://amzn.to/3c4SU9z Copper petit pan 10cm https://amzn.to/2CmhQGv Hand Mixer (The volume is turned down in the video.) Panasonic Hand Mixer White MK-H4-W http://amzn.to/2gpNsV0 This is the first time I've used a hand mixer. The contents of this channel are not intended to introduce or provide recipes to confectionery, food and beverage related companies or video producers. It is a work of art for personal viewing and enjoyment. It is an art video work. Please do not publish videos with similar content or recipes without referring to this page or linking to the URL, and do not sell them as products. This is a violation of YouTube Fair Use and will be dealt with accordingly. #Fraisier #strawberry #chocolate