ブルーベリー尽くしのブルーベリータルトの作り方。Blueberry Tart

The recipe is under the description section ↓ Subscribe here →    / @nekonomecafe2385   *Tap the bell mark after subscribing to receive notifications of new videos! --------------------------------------------------------------------- I've started an online patisserie, so I hope you'll try it...!!! Online patisserie [Chat LuuME] → https://chat-luume.com/ Twitter →   / nekonomecafe   Instagram →   / nekonomecafe   ------------------------------------------------------------------ Hello, this is Nekonome. This time, I'm making tarts and petit gateaux for the first time in a while! It's been a really long time since I've been making whole cakes. I made a slightly larger one with the leftover dough in the video, and when I finished it with blueberry mousse and posted it on Twitter, it went viral, which made me really happy!! ! ! ! I said, "Try using other fruits too," but pineapple, kiwi, papaya, etc. contain a protein-degrading enzyme called "protease." This breaks down gelatin, which is a protein, and it prevents it from solidifying properly. You can make it the same way by heating it like this time, but be careful if you want to use fresh fruit as a puree! Also, very sour fruits such as lemon, lime, and plum weaken the gelatin's coagulation power, so you will need to increase the amount to adjust. The ones that seem particularly likely to work without changing the mixture or method of preparation are raspberries, black currants, strawberries, and peaches? ? Peach has a slightly weak flavor, so it might be better to supplement it with liqueur or something. I'm not sure what I'm trying to write, but it's a simple composition, so it's fun to try different variations! I hope the mousses I made in videos from the past will be helpful as well! ! [Table of Contents] 0:00 Opening 1:01 Pate Sucre 3:46 Crème d'Amandes 5:28 Fondant 9:55 Confiture 11:11 Blueberry Mousse 13:27 Glace 17:03 Finishing 18:37 Food Review --------------------------------------------------------- [Sponsor] Jeleaf Co., Ltd. Website: https://jeleaf.co.jp/index.html Rakuten page: https://www.rakuten.ne.jp/gold/jeleaf/ ~Filming Equipment~ ・Canon Kiss X9 https://amzn.to/3gCCBRt ・Canon Prime Lens EF50mm https://amzn.to/2PwIG5Y [Black Provided by Magic Design] ・BMPCC4K https://www.blackmagicdesign.com/jp/p... ・OLYMPUS lens https://www.olympus-imaging.jp/produc... ・SAMSUNG Portable SSD T5 https://www.samsung.com/semiconductor... -------------------------------------------------------------------- [Recipe] ~Crème d'Amande~ 30g unsalted butter 30g powdered sugar 30g whole egg 30g almond powder ~Pâte sucre (tart base)~ 60g unsalted butter 48g powdered sugar 20g egg yolk 100g cake flour 20g almond powder 0.2g salt 60g blueberries ~Blueberry confiture ~ Blueberries 150g Granulated sugar 60g ~Blueberry mousse~ Confit 100g Gelatin 3g 35% fresh cream 62g ~Glacage blanc~ Milk 250g Starch syrup 100g White chocolate 550g Gelatin 15g Food coloring (white) Food coloring (red + blue) [How to make] ~Crème d'Amandes~ Leave unsalted butter at room temperature or warm it in the microwave until it does not melt Add granulated sugar and mix with a rubber spatula Add whole eggs warmed to body temperature in several portions, emulsifying with a rubber spatula each time Add sifted almond powder and mix lightly with a rubber spatula Put it in a mold ~ Pâte sucre (tart base) ~ Bring unsalted butter to room temperature or warm it in the microwave until it doesn't melt Add powdered sugar and mix with a rubber spatula Add egg yolk and emulsify thoroughly with a rubber spatula Add sifted cake flour, almond powder, and salt and mix well Wrap in plastic wrap and leave to rest overnight Roll out to a thickness of 3 mm, cut into a 10 cm diameter, place in a mold and pique (poke holes) with a fork Squeeze crème d'amandes up to the 5th minute and top with blueberries Bake at 180℃ for about 30 minutes ~ Blueberry confiture ~ Put blueberries and granulated sugar in a saucepan and heat on low heat Once the granulated sugar has melted, mash with a whisk and cook for 5 minutes Set aside 100g for the mousse Allow the remaining portion to cool and spread on the surface of the tart base ~Blueberry mousse~ Heat the jam to 60°C, add gelatin that has been softened and dissolved in a hot water bath, and strain Cool to 30°C and combine with whipped cream that has been whipped for 60 minutes Pour into a mold with a diameter of 40 mm and a height of 20 mm, and freeze ~Glacage blanc~ Put milk and starch syrup in a saucepan and bring to a boil Turn off the heat and add the softened gelatin Add to melted white chocolate and blend with a hand blender Add food coloring to adjust the color [Ingredients and tools used] ■Silicomart Petit Four 15 pieces SF027 https://amzn.to/2DSPqZy ■Tart ring 6cm https://item.rakuten.co.jp/majimay...