Autoplay
Autocomplete
Speed
Previous Lecture
Complete and Continue
Triple Chocolates Tart
Introduction
How does it work?
Let's get to know each other's
Comments
Equipment
To know me better
Welcome
What you are going to learn (1:11)
Why this tart
Download the recipe
Market list
Picture and Schema of the final result
Cocoa shortcrust dough
Making the dough (11:10)
Lining the rings (8:38)
Isolation of the tart shell (1:31)
Baking
Chocolate Soufflé
Chocolate soufflé (8:35)
Regular soufflé (video coming soon)
Chocolate Ganache
Explanation
Changing the amount of chocolate according to the %
Ganache (3:33)
Tempering the ganache with the magic temper (4:30)
Milk Chocolate Crémeux
Cremeux jivara (12:32)
Tempering the Jivara Crémeux with the Magic Temper (3:17)
White Chocolate Vanilla Whipped Ganache
Opalys Vanilla Whipped Ganache (6:16)
Whipping the ganache (3:49)
Decoration and storage
Set up of the 3 chocolates tart (3:39)
Storage
Glazing
Neutral Glaze (6:34)
Spray the tarts (2:25)
Thank you and what is next?
Feed Back
Thank you
Spray the tarts
Lecture content locked
If you're already enrolled,
you'll need to login
.
Enroll in Course to Unlock