Tartanon, I'm the guy that made a pact with you last thread. I learned a lot during the process and I have a few questions for you. Here are some of my first tarts I made for mother's day. The berries were wonky when my wife took the picture, I sent them looking prettier
>>22045664 >>22045669 >>22045670 So, my confit initially didn't set because of a bad pectin brand. Ironically, they preferred the runniness of the berry sauce, essentially a coulis.
My questions: how do you usually let your pat sablee rest? Do you roll it, cool it, then fit into mold then bake? Or do you let it rest once again IN the mold prior to baking?
Can you post a recipe for the orange cremeux you made for a citrus tart last time around? Same for the chocolate molleaux you used on your raspberry chocolate tart. I'm dying to make that.
I have other questions but I forgot. Thank you for being an inspiration
>>22045682 >how do you usually let your pÂtE sablÉe rest? So i make the pâte sablée/sucrée trying to activate the less the gluten so it doesn't get strength. I then use cling film, put it flat in it, not in a ball, and let it rest a night in the fridge. It helps relax the glute, i have strong flours, and also mingle the flavours if you use vanilla, tonka, lemon etc. The next day i line the tart ring and put it either in the fridge for the night or the freezer for at least two hours without clinf film. It'll dry a bit and allow you to blind bake it without making holes like >>22045650 and also without weights. I also use a perforated silicon thing like in >>22045650 Results in a tart shell like >>22045655 where the walls don't fall and it doesn't retract.
16 g of butter 10 g of 70% dark chocolate 1 egg (50g) 16 g of acacia honey (neutral tasting honey) or inverted sugar 26 g of sugar 16 g of almond powder (almond flour) 26 g of flour 1.5 g of baking powder 5 g of cocoa powder (unsweetened) 26 g of heavy cream (30% fat minimum) 60 g of raspberries
Melt the butter and chocolate over low heat (or in the microwave). Whisk the egg, honey, and sugar together. Add the almond powder, flour, and baking powder. Sift in the cocoa, add it as well, then whisk again until the batter is smooth. Finally, add the heavy cream, melted butter, and melted chocolate, then mix one last time. Pour the batter into your pre‑baked tart shell (even if it has just come out of the oven). Spread the batter evenly, then add the raspberries, pressing them well into the mixture. Bake again for 15 minutes at 170°C.
>Raspberry compote:
250 g of raspberries (fresh or frozen) 60 g of sugar 3 g of pectin NH
Cook the raspberries in a saucepan, crushing them roughly with a whisk. As soon as they start to warm up (around 40°C), add the sugar–pectin mixture and keep whisking continuously. Continue cooking the compote until it comes to a boil, without stopping stirring. Keep it boiling for at least 1min. Pour everything into a bowl or dish, let it cool, then refrigerate.
>>22045706 >The one with fresh slices of pomelos Lemon cream: 100 g of sugar The zest of one untreated or organic lemon 80 g of lemon juice 2 eggs (100g) 120 g of butter
Put the sugar in a bowl and zest the lemon over it. Rub the zest into the sugar with your hands until the mixture becomes grainy. This helps release the lemon’s aromas and infuse the cream. Add the eggs and lemon juice, then mix. Heat everything over low heat until it reaches 83°C (as you would for a crème anglaise), stirring continuously. Remove the cream from the heat, then let it cool to 60°C by placing the bowl over a cold water bath. Add the butter cut into pieces. Blend with an immersion blender for several minutes until the butter is fully incorporated. Place cling film on the surface/contact of the cream and refrigerate.
>>22045706 >the mango/banana/pineapple one for the tropical tart.
190 g of pineapple purée 220 g of mango purée 220 g of banana purée 230 g of eggs 190 g of egg yolks 166 g of sugar 10 g of gelatin 230 g of butter
Rehydrate the gelatin. Dice the butter.Blend the purées together with an immersion blender. Cook over low heat. Whisk in a bowl the eggs, the egg yolks, and the sugar. Pour into the saucepan. Keep stirring. Cook until thickened. Remove from the heat. Add the gelatin, whisk. Add the butter, whisk. Pour in your mould. Put in the fridge or freezer until solidification.
>>22045753 I have one but almost never use it. I use microplanes, the chinkshit one works just as good as the real for a fraction of the price one btw.
>>22045760 Godspeed tartprenticebro, post the results i'll be waiting.
>>22045821 >Commonly served at weddings and ceremonies These would have to have a high topple rate all things considered. Almost seems like a trap, a drunk uncle trap.
>>22045557 has anyone ever noticed how macarons look like a puffy pussy haha sometimes I spread them a little bit and lick out the filling before I eat them properly just to imagine it
>>22045797 Godspeed, post results if it's not too late.
>>22045812 For me, it's the nougatine and the pistachio crème pâtissière.
>>22045814 Thanks bro. The banana caramel ones are my ultimate weakness.
>>22046126 Nope, no heavy cream. For the mango banana pineapple you can put a mirror glaze or nappage neutre once frozen.
>>22046213 Macarons are not supposed to taste like marshmallows. That is what happens when you eat the kind that should have stayed in the bin. Ladurée can introduce you to the version people actually talk about.
>>22051129 so is he french or not? and is he a MOF or not? i'm getting the impression that you veski a lot of questions, but you sure do declare a lot of inepties
>>22051209 >si tu étais vraiment français tu ne mettrais pas des putains de macarons sur une tarte look up the meaning of moving the goalpost, totally not deceptive and totally real french lad
>>22051073 >when it's so obvious anon larps as a french you keep answering in english Kek. Stéphane Glacier is GOATesque and Abdellatif Kechiche makes kino cinéma.
>>22045557 Looking great. I should make these little niggas sometime already. Hearing about the countless ways you can fuck up and ruin macarons makes it seem a bit intimidating to try kek