유자🍊 초코케이크🍫 글라사주 무스케이크 만들기/아몬드 다쿠아즈만들기/citron chocolate mirror glaze mousse cake /recipe/ゆずチョコグラッサ

Hello ~~ ^^ I'm Boone bake. Today, with sweet citrus and savory almond dacquoise. Sweet milk chocolate blend ~~ Let's make a very delicious cake. There are many processes and complicated but please follow slowly ~~ ^^ There are factors of failure and things to watch out for, so please watch the video and follow me ~~ If you liked my video, please click the "Like" and "Subscribe" buttons. Thank you.  ※ ingredients (finished size diameter 13cm * height 4.5cm)    ** yuza supreme          30g milk     35g heavy cream     15g yuza tea jam     6g gelatin     3 g sugar     15g egg yolks     15g cream whisked      1 g gelatin ** yuza dacquoise        10g cake flour     20g sugar powder     13g yuza tea jam     30g egg white     10g sugar ** croustillant     * 20g streusel      10g milk chocolate      20g praline      5 g butter      10g almond chopped (( streusel ))     10 g butter     10 g brown sugar     10g cake flour     10g almond powdwer   ** milk chocolate mousse         45g milk        2g gelatin       15g egg yolks        5g sugar       100g milk chocolate       100g heavy cream     ** glazing        65g water     55g sugar     75g corn starch syrup     38g condensed milk      6g gelatin     70g melted chocolate      2 drops red food coloring ** Decoration chocolate ~~ Flower decoration Wrap it in 10cm or 13cm musing Please prepare 10 cm and 13 cm round on heritage paper. Preheat oven to 160 degrees. ※ Let's make it ~ 1. First, I'll make yuzu champrem.  -I need time to freeze and work first. 2. Put milk and cream in a saucepan and boil it slightly. 3. Mix yolks and sugar in the middle bowl. 4. Pour boiled milk into yolk dough and mix. 5. Pour all over again and boil to 82 degrees. 6. Add hydrated gelatin 7. After sieving, add citron and mix. 8. If you don't like chewy texture, put it together with gelatin and filter it. 9. Pour it into a 10 cm round mus-ring and freeze it 10. I'll make almond jacuzzi. 11. Almond powder, strong powder, please beat Bundang. 12. Place the white meringue on the middle cheeks. 13. Add some sugar after the foam has risen. 14. Divide the powdered ingredients and mix them. 15. Add the citron mixture before mixing the last powder. 16. 10, 13, Spiral squeeze like the video. 17. Bake at 160 degrees for 16-18 minutes.  -You should bake it at low temperature for a long time because of yuja blue. 18. When the jacuzzi cools, cut it into 10cm and 12cm. 19. Let's make Crescent. 20. Melt chocolate and mix it with praline, spregel, butter and almond powder. ** Strogel is ...  --- The amount of cube butter and brown sugar (more crispy than white sugar, the flavor is better ~ !!), Powerful powder, almond powder, made by hand, small pieces to the desired size, golden at about 175 degrees Please bake it to this day. 21.Place Crescente on top of Dacazar, 22. Combine the 10cm D'Aquas with Crescentian and the Citron Schirprem, 23. Store in frozen for a while. 24. Let's make chocolate mousse 25. Mix yolks and sugar in the middle bowl. 26. Put milk in a saucepan and boil it. 27. After mixing, boil to 82 degrees. 28. Mix with Hydrated Gelatin to complete the Angles Base -Cool to about 45 degrees. 29. Whipp the whipped cream with a soft peak. 30. Add melted base and whipped cream to the melted chocolate. 31. At this time, please be careful not to harden the temperature **  ** Choco mousse is more sensitive to temperature than others. If the temperature is too low, the chocolate and gelatin will harden and the texture will be messed up. ** Just ~ !!! Please be careful about temperature! If you make it ... it's too hard ... if you want ... Soak it in the bath ... and release the texture ~~ ♡ 32. I'm going to give you a 13cm mousse ring upside down today ..  -Especially cakes with a flat top,    Upside down montage, even beginners can make the top clean --- But, as you can see in the video, I pushed down the dahlia too down, Absolute ~ !!! Please be careful. 33. Pour the mousse and add 10 cm Dakuaz / Shrimp. ---- ** Shake out the air, 34. Squeeze the mousse a little more and add 12cm dahlias, fill the edges with mousse 35. Please put a paper disk. ** You can press flat cutting board or wire mesh on top. 36. Firm in the freezer. 37. Let's make glasage. 38. Pour water, sugar and starch syrup into a pot and boil until all the sugar is dissolved. 39. Turn off the fire and add the hydrated gelatin.     Please put condensed milk here.     I mixed chocolate and condensed milk in the video ~     It's better to mix liquid and condensed milk ~~ ^^ 40. After mixing with the melted chocolate, if necessary,     Put a couple of red color pigments 41. Sift or change to a hand mixer. 42. Remove the cake from the mousse ring and glaze it. 43.Please decorate with chocolate ~ ** The video that makes chocolate deco is also in the previous video so I didn't put it in the edit this time ~ Please refer to the video below. **    • Video   **    • 프랑스 느낌의 사과 무스케이크   apple walnut caramel mo...