Raspberry Cinnamon Sable Breton Entremet I 라즈베리 시나몬 사브레 브루통 앙트레메 I On The Table

Hi subscribes! This time I made a cake with a little fun. I bet you have never seen like this before for sure ;) So keep watching till the end! It composed the flavor with gianduja, raspberry, cinnamon, and lemon. It is not a classic flavor pairing cake, but delicate balance and texture. I hope you guys enjoy this video! Do not hesitate to ask any questions on the comment below. I will see you guys in the next videos! See ya! (Don't forget to subscribe and set an alert for next future videos!) #OnTheTable #BOSC #GiandujaRaspberryCinnamonLemon ------------------------------------------------------------------- Yield: 6-in Tart Components *Gianduja Sable Breton -Egg Yolks 27g -Sugar 54g -Cake Flour 75g -Baking Powder 2.5g -Salt 0.6g -Soft Butter 54g -Milk Chocolate Gianduja (Maracaibo Criolait 38%) 100g -Cocoa Butter 5g *Raspberry Dome -Raspberry Puree 50g -Whole Squeezed Lemon Juice 8.5g -Nappage (Valrhona Absolu Cristal) 8.5g *Cinnamon & Lemon Supreme -Heavy Cream 250g -Lemon Zest 0.7 ea -Cinnamon Powder 0.5g -Sugar 37.5g (20g/17.5g) -Egg Yolks 60g -Gelatin Powder (200 Bloom) 4.4g -Water for Gelatin 22g -Heavy Cream for whipping 50g *Caramel Tatin -Sugar 117g -Soft Butter 17g *Vegetable Jelly -Neutral Vegetable (SOSA) 17g -Sugar 17g -Water 167g *Fresh Raspberries *Gold Leaf ------------------------------------------------------------------- Instagram: instagram.com/ibakeibrewilive Email: [email protected]