【フォレノワール】黒い森の作り方。さくらんぼとチョコレートのケーキ Black Forest Cake

The recipe is under the description ↓ Subscribe here →    / @nekonomecafe2385   ※Tap the bell mark after subscribing to receive notifications of new videos! ------------------------------------------------- Hi, I'm Nekonome. It's the season when cherries are in abundance, so I made Foret Noire using dark cherries. At confectionery shops, cake sales drop quite a bit around this time of year, but it's also an exciting time to think about what to make as various fruits are in season. I'll add a little extra information about the parts that were cut out in the video. Noir (black), for example, sweet chocolate (dark chocolate) is written as chocolat noir in French. Sweet chocolate → chocolat noir Milk chocolate → chocolat au lait White chocolate → chocolat blanc That's how it goes. Some recipes use the French name, so it might be useful to remember it. By the way, while the name Forêt Noire itself is of French origin, it actually originated in Germany. There is a German cake called Schwarzwälder Kirschtorte, which means "Black Forest cherry cake", and this is where the name comes from. The coniferous forests of the Black Forest look like the Black Forest from afar, and it is also a cherry-producing region, so this type of cake was apparently created. [Table of Contents] 0:00 Opening 2:04 Cherries in syrup 4:55 Garnish 6:31 Chocolate biscuit 13:33 Crème anglaise 16:46 Kirsch mousse 18:17 Follie gelée 22:06 Ambiance 22:35 Chocolate mousse 26:15 Applying the glaze 28:12 Finishing touches 30:31 Food review I want to learn how to use the Blackmagic Design camera that was lent to me this time as soon as possible. Cameras used: BMPCC4K https://www.blackmagicdesign.com/jp/p... OLYMPUS Lens https://www.olympus-imaging.jp/produc... [Sponsor] Jeleaf Co., Ltd. Website: https://jeleaf.co.jp/index.html Rakuten page: https://www.rakuten.ne.jp/gold/jeleaf/ -------------------------------------------------------------------- [Recipe] 15cm manke mold for one piece ~Dark cherries in syrup~ 200g dark cherries (after pitting) 50g granulated sugar ~Chocolate biscuit~ 75g milk 7.5g cornstarch 3g trimoline 45g egg yolk 8g granulated sugar 30g sweet chocolate 120g egg white 8g granulated sugar 3g lemon juice 90g A.P. 38g powdered sugar 15g cocoa powder ~Dark cherry garnish~ 200g dark cherries in syrup 100g kirsch ~Dark cherry annealing Beverage ~ Dark cherry syrup 50g Garniture juice 50g ~Crème Anglaise~ Milk 175g Egg yolk 65g Granulated sugar 16g Gelatin 5.7g ~Kirsch mousse~ Crème Anglaise 50g Kirsch 8g 35% fresh cream 50g ~Jelée Forêt Noire~ Groseille (frozen whole) 50g Granulated sugar 50g Garniture 100g Garniture juice 30g Water 35g Granulated sugar 35g Lemon juice 15g Gelatin 7g ~ Chocolate mousse ~ 50g creme anglaise 75g sweet chocolate 100g 35% fresh cream Garniture (as needed) ~ Chocolate glaze ~ 50g water 85g granulated sugar 40g starch syrup 40g cocoa 5g gelatin 50g fresh cream ~ Finishing touches ~ 100g 42% fresh cream 7g granulated sugar 1g kirsch Copo Dark cherries [How to make] ~ Dark cherries in syrup ~ Remove the pits from the cherries, add 1/4 of their weight in granulated sugar and leave for a few hours Heat and simmer for about 5 minutes Store in a boiled and sterilized jar ~ Chocolate Biscuit~ ~ Melt the sweet chocolate ~ Add milk, cornstarch, and trimoline to a saucepan and bring to a boil ~ Add to the blanched egg yolks, then add to the sweet chocolate and emulsify ~ Add granulated sugar and lemon juice to the egg whites to make a meringue that is 80% whipped ~ Add a scoop of meringue to the egg yolk base and mix with a whisk ~ Add the remaining meringue and mix with a rubber spatula ~ Before the meringue is completely mixed, add sifted almond powder, powdered sugar, and cocoa -Smooth out onto a 30*40 iron plate and bake in a preheated oven at 190℃ for about 13 minutes -Cut into 2 slices using a 15cm diameter ring and slice into 8mm thick pieces ~Dark cherry garnish~ -Drain the cherries from the syrup, soak them in kirsch and leave them in the refrigerator overnight ~Dark cherry ambivage~ -Mix equal amounts ~Crème anglaise~ -Whip the egg yolks and granulated sugar until they become whitish (blancille) -Add lightly boiled milk, return to the saucepan and heat to 83℃ while stirring with a rubber spatula -Soften in ice water Add the gelatin that has been melted Separate into mousse kirche and chocolate mousse and refrigerate Mousse kirsch - Place the anglaise in a double boiler, melt at 40℃ and add the kirsch Add a scoop of whipped cream that has been whipped 70% and mix with a whisk, then return and mix with a rubber spatula Pour into a manke mold to a thickness of 1.5cm and freeze Jelly foreskin - Put the grazeilles and granulated sugar in a saucepan and boil for about 3 minutes, then strain Combine the strained mixture with the garniture, pic...