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Yuzu Mont Blanc
Introduction
How does it work? (4:17)
Let's get to know each other's
Comments
Equipment
To know me better
Welcome
What you are going to learn (1:05)
Why this Mont Blanc
Download the recipe
Market list
Picture and Schema of the final result
Crushed puff pastry
Mixing crushed shortbread (8:08)
Final result crushed pastry (0:47)
Yuzu Jam
Yuzu Jam preparation (2:53)
Blanching Process (4:42)
Mixing the blanched skin (3:31)
Yuzu jam (8:25)
Meringue
Swiss meringue (4:45)
Piping the meringue (8:39)
Baked Meringue (0:41)
Chantilly Yuzu
Chantilly yuzu (2:00)
Chesnut Cream
Chesnut Cream (5:00)
Soaking the candied chesnut (1:18)
Tempering Chocolate
Definition of tempering
Tempering method 1 : Creating the crystal, manual method (14:02)
How to clean up the table (7:29)
Tempering method 2 : Seeding the crystals, magic temper (12:59)
Making the decoration (8:49)
Setting up the mont blanc
Dipping crushed puff pastry (1:40)
Adding the meringue (1:15)
Piping the yuzu jam (0:51)
Whiping chantilly (0:50)
Dipping in chantilly (1:43)
Pipping the chesnut cream (1:54)
Decoration of the mont blanc (2:45)
Adding the chocolate decoration (0:44)
Storage
Thank you and what is next?
Feed Back
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Whiping chantilly
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