Double Vanilla Tart (Dulcey & Vanilla) I 가루하루 더블 바닐라 I On The Table
52.5 هزار بار بازدید -
4 سال پیش
-
Hello!This time I made Double
Hello!
This time I made Double Vanilla Tart with Dulcey Crunch recipe by Garuharu.
The original recipe is by Garuharu.
If you love vanilla, I am pretty sure you will love it.
I hope you guys enjoy it!
Don't forget to hit the subscribe and alert buttons for the next videos!
See ya!
#OnTheTable #DulceyVanilla
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Yield: 2 14cm tarts
*Coconut Streusel for Dulcey Crunch
-Butter 18g
-Sugar 18g
-Salt 0.1g
-Almond Flour 11g
-Coconut Flour 11g
-All-purpose Flour 18g
*Dulcey Crunch
-Coconut Streusel 76g
-Feuilletine (Cacao Barry) 87g
-Dulcey 32% Couverture (Valrhona) 47g
-Cocoa Butter 10g
*Double Vanilla Mousse
-Gelatin Powder (200 Bloom) 1.4g
-Water for Gelatin 7g
-Heavy Cream 65g
-Vanilla Bean (Tahitian) 2/3 ea
-White Couverture (Cacao Barry Zephyr 34%) 65g
-Heavy Cream for Whipping 140g
*White Chocolate Vanilla Glaze
-Water 57g
-Sugar 100g
-Glucose Syrup 100g
-Condensed Milk 67g
-Gelatin Powder (200 Bloom) 6.6g
-Water for Gelatin 33g
-White Couverture (Cacao Barry Zephyr 34%) 100g
-Titanium Dioxide 3.5g
-Vanilla Bean Seeds 1/3 ea
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Email: [email protected]
Instagram: instagram.com/ibakeibrewilive
This time I made Double Vanilla Tart with Dulcey Crunch recipe by Garuharu.
The original recipe is by Garuharu.
If you love vanilla, I am pretty sure you will love it.
I hope you guys enjoy it!
Don't forget to hit the subscribe and alert buttons for the next videos!
See ya!
#OnTheTable #DulceyVanilla
-------------------------------------------------------------------
Yield: 2 14cm tarts
*Coconut Streusel for Dulcey Crunch
-Butter 18g
-Sugar 18g
-Salt 0.1g
-Almond Flour 11g
-Coconut Flour 11g
-All-purpose Flour 18g
*Dulcey Crunch
-Coconut Streusel 76g
-Feuilletine (Cacao Barry) 87g
-Dulcey 32% Couverture (Valrhona) 47g
-Cocoa Butter 10g
*Double Vanilla Mousse
-Gelatin Powder (200 Bloom) 1.4g
-Water for Gelatin 7g
-Heavy Cream 65g
-Vanilla Bean (Tahitian) 2/3 ea
-White Couverture (Cacao Barry Zephyr 34%) 65g
-Heavy Cream for Whipping 140g
*White Chocolate Vanilla Glaze
-Water 57g
-Sugar 100g
-Glucose Syrup 100g
-Condensed Milk 67g
-Gelatin Powder (200 Bloom) 6.6g
-Water for Gelatin 33g
-White Couverture (Cacao Barry Zephyr 34%) 100g
-Titanium Dioxide 3.5g
-Vanilla Bean Seeds 1/3 ea
-------------------------------------------------------------------
Email: [email protected]
Instagram: instagram.com/ibakeibrewilive
4 سال پیش
در تاریخ 1399/02/23 منتشر شده
است.
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