たった40分で分かる、ガチな紅茶ケーキの作り方 ガトー・アールグレイ

The recipe is under the description ↓ Subscribe here →    / @nekonomecafe2385   *After subscribing, tap the bell icon to receive notifications of new videos! --------------------------------------------------------------------- Hello, I'm Nekonome! This time I made a very authentic mini gateau. The fun of mousse cake is that you can add different textures of dough and creams that melt in your mouth to create a small but delicate taste! First you'll feel the chocolate mousse with a faint scent of Earl Grey, then the sticky and rich ganache, then the orange cream that gives a refreshing aftertaste with its sourness, and finally the cookies with a strong texture, so you can continue eating without it becoming too heavy. Honestly, it's the best and most delicious. The video is really long, but I hope you'll watch it until the end. . . Also, I made some mistakes with the measurements, so the measurements written below are after corrections! Halved the amounts of genoise, ganache, and creme orange Changed the genoise from 25cm x 25cm to 20cm x 15cm Changed the center curd from 20cm x 20cm to 17cm x 12cm Doubled the amount of missing pâte sucrées I've rewritten it like this. However, for the ganache and creme orange, there is a process to make an anglaise sauce. It can be quite difficult if the amount is too small for the pan, so if you're unsure, you can just prepare double the amount (the same amount as in the video) and pour only half of it into the curd! [Table of Contents] 0:00 Opening 0:41 Genoise Noisette 5:01 Pâte Sucre Canel 9:19 Ganache Earl Grey 13:37 Crème Orange 18:05 Shanti Earl Grey 19:52 Center Cut 22:00 Chocolate Mousse 27:42 Caramel Glaze 32:30 Glaze 35:15 Finishing 38:00 Tasting — ... X9 https://amzn.to/3gCCBRt ・Canon EF50mm prime lens https://amzn.to/2PwIG5Y -------------------------------------------------------------------- [Recipe] For 10 eclair molds ~Genoise Noisette~ 35g whole egg 22g granulated sugar 10g plain flour 7g cornstarch 7g hazelnut powder 0.4g cocoa powder 2.8g unsalted butter ~Sucre Canelé Pâte~ 140g unsalted butter 92g powdered sugar 40g whole egg 252g plain flour 8g cinnamon powder ~Earl Grey Ganache~ 73g milk 1g Earl Grey tea leaves 19g egg yolk 9g trimoline 3.8g granulated sugar 0.8g gelatin Milk chocolate 55g 3g concentrated Earl Grey or 0.8g Tocque Blanc black tea ~Creme Orange~ 25g milk 11g orange juice 13g egg yolk 11g granulated sugar 2g gelatin 13g orange compote 4g Grand Marnier 1/10 orange zest 28g 35% fresh cream ~Mousse au lait~ 80g milk 40g Trimorin 3g Earl Grey tea leaves 3.5g gelatin 100g milk chocolate 100g sweet chocolate 7g concentrated Earl Grey or 2g Toque Blanche black tea 200g 35% fresh cream ~Chantilly Chocolat Earl Grey~ 120g 42% fresh cream 120g 35% fresh cream 7g Earl Grey tea leaves 8.5g granulated sugar 95g white chocolate ~Caramel glaze~ 280g granulated sugar 230g 35% fresh cream 18g cornstarch 10.0g gelatin [How to make] ~Genoise Noisette~ ・Add granulated sugar to whole eggs and heat in a water bath to 40℃ ・Whip with a hand mixer at high speed ・Add sifted cake flour, cornstarch, hazelnut powder, and cocoa powder ・Mix lightly with a rubber spatula, and when there are no more powdery parts, add unsalted butter and mix ・Pour into a 20cm x 15cm curd set and bake in a 200℃ oven for about 8 minutes ・Once baked, cut into a 17cm x 12cm curd. Put a piece of paper on top and cut it off. ~ Pâte Sucrécanel ~ Add powdered sugar to room temperature butter and mix with a rubber spatula. Add room temperature whole eggs in two batches and mix with a rubber spatula. Add sifted cake flour and cinnamon powder and mix lightly with a rubber spatula. Wrap in plastic wrap and let rest overnight. Roll out to a thickness of 3mm and cut into eclair molds (both large and small). Chill in the freezer for 30 minutes and bake at 180℃ for about 15 minutes. ~ Ganache Art Rei~ Put milk and Earl Grey tea leaves in a saucepan and bring to a light boil Cover and leave for 10 minutes to unfaze Add Trimoline and granulated sugar to egg yolks and whisk until whitish Bring milk to a boil again and add to egg yolks while straining Return to saucepan and cook over low heat until 83°C while stirring with a rubber spatula Add gelatin and add to melted chocolate while passing it through Add Toc Blanche black tea and blend with a hand blender Cardle's gelatin Pour on top of the énoise and freeze ~Creme Orange~ Heat milk and orange juice in a saucepan Add granulated sugar to the egg yolks and whisk until whitish Add milk and orange juice to the egg yolks and mix with a whisk Return to the saucepan and cook over low heat until 83℃ while stirring with a rubber spatula Add gelatin and passé Cool in ice water to 30℃, add compote, Grand Marnier and zest Mix with whipped cream (60% whipped) Pour on top of the cardle ganache and freeze Once cooled and solidified, cu...