Cacao ! ∴∵ゞ(´ω`*) ♪
This time, a fromage tart using mascarpone cheese.
Cheese is English, and fromage is French.
When I added egg yolk, it became tiramisu.
I'll have it with cocoa fassa~.

0:00 Digest
0:26 Tarte Chocolat
4:57 Cream of Bitter Chocolate and Mascarpone Cheese
7:08 Fromage Cream with Mascarpone
9:01 Finished
9:13 Adding Cacao
9:29 Tasting
10:08 Cacao notes

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Ballarini Servintavola saucepan 11cm coated one handed pan with lid for gas fire only
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Tart mold 182×25mm Sepato tart 180 aluminum, fluorine 2 coating, bottom removable
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- Tart Chocolat - (Tart Mold 18cm)
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A - flour: 125g
A - Cocoa powder: 16g
[Method]
Cream the butter and add the powdered sugar.
Beat the whole egg.
Add the beaten eggs to the batter in a few additions.
Pour the beaten egg mixture into 1.
Wrap in plastic wrap and refrigerate for at least 3 hours.
Butter the mold and keep it in the refrigerator.
Roll out the dough to a thickness of 3 mm, set it in the mold, picket it and let it rest in the refrigerator for 30 minutes.
Place a tart stone on top, preheat the oven to 160°C and bake for 35 minutes.
9. brush the inside of the tart with egg yolk.
10. preheat the oven to 140°C for 5 minutes.

- Bittersweet chocolate and mascarpone cream -
A - Bitter chocolate (65%): 200 g
A - Granulated sugar: 55 g
A - Rock salt: 3 g
A - Fresh cream (36%): 100 g
A - Mascarpone cheese: 200g
Vanilla essence: 10ml (about 15 sprinkles)
Espresso sauce: 14ml (1 bag included)
[Method]
1. Chop the chocolate and put it in a bowl with A.
2. Heat the cream and add it to the chocolate, melt it and mix it completely.
Add vanilla essence.
Add the mascarpone, mix well, add to the tart, flatten and set in the refrigerator.

- Mascarpone cheese cream -
A - Mascarpone cheese: 200 g
A - granulated sugar: 40 g
B - Fresh cream 45%: 200 g
B - granulated sugar: 40g
Cocoa powder: appropriate amount
[Method]
Knead the cheese and mix in the granulated sugar.
Whip the cream with ice while adding the granulated sugar.
Combine the cheese and cream and squeeze into a squeeze bag. I used an 18-8 (11mm diameter) mouthpiece.
Sprinkle with cocoa powder to finish.

A small pentode (placed on the gas stove)
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Delonghi convection oven EOB2071J-5W
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Shinwa radiation thermometer No.73010 with laser point function
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Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
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Acrylic ruler 3mm 2pcs
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Copper petit pan 10cm
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Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
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#cheese
#fromage
#tart
#chocolate
#cheesecake
#chocolateCacao