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I'm boone Bake.

Today, I made a mousse tart using homemade hazelnut praline.
But even if you don't have homemade praline, commercially available hazelnut paste is also good.
It would actually be easier to do that, wouldn't it?
This tart was made using two types of mousse, so the taste and flavor was better.
It goes very well with a cup of hot coffee.

Also, check out the video for the secret to making crispy tarts even after a day has passed.

Turning on subtitles and watching will help.

White chocolate mousse with a clean taste!
Deep and rich flavor caramel hazelnut mousse~!
A fantastic blend of coffee!

How to make~!
Check Point!
Well then...

Let's start~
#ASMR #carameltart #amazingtart

● Cup measure standard
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1tsp
1 egg (without shell) 53g
Heavy Cream (35% milk fat)
(Chocolate is minced, flour is before sieving)


● Caramel Hazelnut Tart Finished Size
[ Mold size: 20cm * 3cm (height) ]
   • 컵 계량  레몬 타르트 이렇게 만들면 맛있어요  Really Del...  

130g allpurpose flour ( 3/4 cup + 2 Tbsp )
45g powdered sugar ( 1/3 cup )
20g Almond Powder (100% Almonds) ( 2 Tbsp + 1 tsp )
A pinch of salt

80g unsalted butter ( 1/3 cup + 2tsp )
30 g eggs ( 2 Tbsp )

● Homemade Hazelnut Praline
43g sugar (3Tbsp + 1 tsp)
15 g (1 Tbsp) water
45g hazelnuts (1/3 cup)
A pinch of salt

● Anglaise Sauce
2 yolks
25g sugar (2Tbsp)

3ml vanilla extract
80g milk (1/3 cup)
80g heavy cream (1/3 cup)

4 g gelatin ( 1 Tbsp )

● White Chocolate Mousse (Feat: Vanilla)
60g white chocolate ( 1/3 cup + 1 Tbsp)
1/2 Anglaise Sauce

70g heavy cream (50% whipped) ( 1/4 cup+2tsp )

● Caramel Hazelnut Mousse (Feat: Coffee )
25g milk chocolate (2Tbsp + 1 tsp)
40g hazelnut praline (2Tbsp + 2tsp)
(10g hot whipped cream + 1g instant coffee)

1/2 Anglaise Sauce

70g heavy cream (50% whipped) ( 1/4 cup+2tsp )

● Caramel Mirror Glaze
   • 컵 계량 /  카라멜 커피 케이크 / Caramel Coffee B...  

32g sugar ( 3 Tbsp )
26g water (1Tbsp + 2 tsp)
30g starch syrup ( 1 Tbsp + 1 tsp )
18g sweetened condensed milk ( 1 Tbsp )
30g white chocolate ( 3 Tbsp )

2 g powdered gelatin ( 1/2 tsp )
10 g (2 tsp) water


●
Cacao butter
Egg wash (egg:milk = 2:1)

100g heavy cream
10 g sugar

● Cacao Butter?
Cacao butter is a fat extracted from the cacao mass.
Cacao butter is known to be one of the most stable oils.
The melting point of cocoa butter is about 3438°C, and it maintains its solid form at room temperature.
Cocoa butter contains natural antioxidants to prevent rancidity, so it can be stored for 2 to 5 years.


* There are more details in the video.

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I have included the process and explanation as much as possible in the video.
**BGM
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Track : Autumn breeze    • [Royalty Free Music] 가을바람 / an Autumn...  


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