hi there---did you add the almond flour to make the pastry dough? I watched it closely and didn't catch that part! Also, I was wondering if you are supposed to chill the tart shell dough right before you bake it? thx!
Observation here is that it is labor intensive , a work of art , and the only thing missing is how to make it with cups ,tablespoons, teaspoons as not all of us have the scales to make the precise measures that are placed here? Yes precise measures means better performance but the vast majority of us want to get the Tart done in a home setting, not a production environment!
@@jasonk9157 but the vast majority of us want to get the Tart done in a home setting, not a production environment! Yes a scale is cheap . Just one more gadget I can do without and still make something edible. I think the design of the finished Tart adds to any taste the tongue will comprehend.
처음부터 아몬드 크림 필링을 채운체 굽지 않는 이유가 있을까요? 레시피대로 하고 있는데 타르트지가 오버쿡되는것 같아서요 ㅜ 오븐의 차이때문에 그런걸까요? 아! 그리고 아몬드 크림경우 어느정도 까지 구워야할까요? 저는 브라운색이 날때까지 구웠는데 영상을 다시 보니까 색이 달라서요! 제가 너무 오버쿡한건 아닌지ㅠ
최근 디저트에 관심 가면서 가장 흥미롭게 보는 유툽인데 요즘 활동 안하시네요 ㅠㅠ. 혹시 사과는 보통 자르면 바로 변색 되는데 지금은 슬라이스 하시면서 변색 안되는게 gala apple 특성인가요? 아니면 일반 사과를 쓸때는 다른 팁이 없을까요 좋은영상 감사합니다. 개인적으로 종종 새로운 소식 올라오면 좋겠네요 ㅠㅠ
Apple tart *Pâté Sucrée -Butter 111g -Powdered Sugar 97g -Almond Flour 34g -Salt 3g -Egg 55g -Pastry Flour 256g *Frangipane -Butter 75g -Sugar 75g -Almond Flour 75g -Eggs 75g *Granny Smith compote -Granny Smith Apple 7 7 red royal gala or Braeburn apples
![ค้างคืนโรงเก็บกระสวยอวกาศร้างกลางทะเลทราย [Around The World Ep. 3]](http://i.ytimg.com/vi/E5bWZQhABJE/mqdefault.jpg)
Looks amazing, wish you would show a slice of the end result of all your creations so we could see how it cuts and looks to serve.
This is the most amazing thing ever!! Thank you for the recipe and demonstration!!!
I am so amazed by your skills and pastry design! It is a great day that I find your channel in TH-cam :)
He has a cat, I’m subscribing 🤝
This is so beautiful. The level of sophistication is impressive.
Most perfect thing i have ever seen 😢
박수..👏👏👏👏
hi there---did you add the almond flour to make the pastry dough? I watched it closely and didn't catch that part!
Also, I was wondering if you are supposed to chill the tart shell dough right before you bake it? thx!
All dishes must be made with sincerity. However, this apple pie needs to be added with great skill.👍👍👍
Thank you
U are an artist
За кошечку сразу лайк!
Im bit late but seems really interesting so im gonna try
so good
Wow so beautiful and it looks so delicious
와 예술이예요
Gorgeous!
이렇게 좋은 영상과 레시피를 볼 수 있다는 거에 너무 감사하네요 ! 오늘부터 애청자가 되어보도록하겠습니다🤍
고마워요!! 웰컴투온더테이블😁😁
당신에 열정과 정성에 눈물....영상 공유 감사합니다~**
Omg that’s what I want! thanks soooooo much 😘
Oh my God! You're an artist!! 👏👏👏👏👏
원하던 디저트에요 !!!
Beautiful
박수가절로👏👏👏👏👏
감사합니다😃
This is art👌😍
아름답다는 표현밖에는🤭❤️❤️❤️❤️❤️👍🏻
Observation here is that it is labor intensive , a work of art , and the only thing missing is how to make it with cups ,tablespoons, teaspoons as not all of us have the scales to make the precise measures that are placed here? Yes precise measures means better performance but the vast majority of us want to get the Tart done in a home setting, not a production environment!
Precise measures is everything on pastry. Get the scale
@@jasonk9157 but the vast majority of us want to get the Tart done in a home setting, not a production environment!
Yes a scale is cheap . Just one more gadget I can do without and still make something edible. I think the design of the finished Tart adds to any taste the tongue will comprehend.
갈수록 훨씬 발전하시는 모습 멋져요. 좋아요 누루고 갑니다 ~
감사합니다!
사과한장씩붙일때 소름이,,,, 다른방법이 있는줄알았네요🤭👍
ㅎㅎㅎ그냥 단순노동이라는😂😂
After we bake frangipane we should put in frazzer?
정말 정말 멋지십니다...! 계속계속 응원하겠습니다~~! 저도 언젠가 꼭 만드는 날이 오기를요^^
Roun S 감사합니다😃 좋은 컨텐츠 만들도록 할게요!
Cedric Grolet? Why? And how do you cut this? Would be very interesting to see.
Patience ✌️
처음부터 아몬드 크림 필링을 채운체 굽지 않는 이유가 있을까요? 레시피대로 하고 있는데 타르트지가 오버쿡되는것 같아서요 ㅜ 오븐의 차이때문에 그런걸까요? 아! 그리고 아몬드 크림경우 어느정도 까지 구워야할까요? 저는 브라운색이 날때까지 구웠는데 영상을 다시 보니까 색이 달라서요! 제가 너무 오버쿡한건 아닌지ㅠ
Hello chef love your work what kind of oven are you using
2000s Normal home oven from GE
Mash Allah you're kitty is so beautiful 🌺
최근 디저트에 관심 가면서 가장 흥미롭게 보는 유툽인데 요즘 활동 안하시네요 ㅠㅠ.
혹시 사과는 보통 자르면 바로 변색 되는데 지금은 슬라이스 하시면서 변색 안되는게 gala apple 특성인가요? 아니면 일반 사과를 쓸때는 다른 팁이 없을까요 좋은영상 감사합니다.
개인적으로 종종 새로운 소식 올라오면 좋겠네요 ㅠㅠ
Do you mind to share where to get the slicers ? Thank you very much 😊
냉장.보관도 가능한가요? 가능하면 몇일정도 가능한가요? 그리고 사과 색깔이 변하지않나요?
안녕하세요!
냉장보관 이틀까지 가능하고 사과 색은 괜찮아요! 사과가 변하는 속도보다 마르는 속도가 더 빨라요.
멋진 레시피영상 잘 봤습니다💕
그런데 사과마멀레이드 만들 때 씨를 같이 넣고 끓이는 이유가 있을까요~? 따라해보고싶은데 엄청 오래걸릴거 같아요ㅎㅎ
따로 펙틴을 넣지 않기 때문에 사과 내피 부분까지 같이 조리해 펙틴을 더 얻기 위함이에요! 시간은 오래 걸리더라도 만들고나면 뿌듯합니다😁
답변 감사해요:) 이번 주말에 꼭 도전해볼거에요!!👊
Wow…
영상 감사합니다 !!
궁금한게 있어서 질문드려요 ㅠㅠ 동영상엔 프랑지판 크림 만들기인데 설명란에는 아몬드 크림이라고 되어있어요
어떤 차이가 있나요 ?? ㅠㅠ
Jaehyuk Jang 일반적으로 아몬드 크림은 설탕,버터,계란,아몬드가루 1:1:1:1 비율로 만들고 프랑지판은 아몬드크림과 크렘 파티시에로 만드는데 프로페셔널 키친에서 둘이 구분지어 부르는 곳도 있고 아닌 곳도 있어요.
감사합니당 !!
저렇게 완성 시키고나서 설탕으로 코팅해도 시간 지나면 갈변 있나요?
갈변있는데 갈변되기전 마르는게 더 빨라요
한국어 자막도 있으면 좋겠네요..
너무 솜씨가좋으세요.
한국어 자막 빠른 시일 안에 업로드 하도록 하겠습니다!
You use Fahrenheit for temperature and g for weight? what planet do you come from? Or is it a common thing in Korea?
Im a Korean who is in US. We use F for temp and g for weight in US. In Korea, they use C for temp, g for weight.
Actually we use cups or oz or lb whatever things which are not accurate for measuring. (Mostly at home. Not in professional kitchen)
@@OnTheTables oh i see, things are so complicated when it come to measuring, really nice video btw!
Very nice! Your videos are spectacular. So beautiful...;-))
Thnk you❤️
i loooooooooove your hands
Hello! Your apple tart looks amazing and I want to make it but is it going to hold its shape when you cut open the tart?
Depends how ur knife sharpen is
excuse me what is the thickness of the tarte shell?
Thank you Maitre
2.5 or 3 mm
what can I replace almond powder with
U cannot
You've officially gilded the Lilly.
Thank you!
반죽 밀때 사용하신 투명 필름은 뭔가요? 어디서 구매하셨는지 궁금해요
지역이 어디세요?
On The Table 서울입니다~
YESS _Home cafe 저는 미국거주라 베이킹몰 같은 베이킹 용품 파는 곳에서 초콜릿 용 아세테이트 용지 찾아보셔요!
On The Table 감사합니다😊😊
In your description, u put almond flour for tart but in the video u didnt? Where does that 34 gram of almond flour go?
It's in the frangipane
❤️
Apple tart
*Pâté Sucrée
-Butter 111g -Powdered Sugar 97g -Almond Flour 34g -Salt 3g -Egg 55g -Pastry Flour 256g
*Frangipane
-Butter 75g -Sugar 75g -Almond Flour 75g -Eggs 75g
*Granny Smith compote
-Granny Smith Apple 7
7 red royal gala or Braeburn apples
what do you call the tool youre using
A cat
I cant believe you cut without cutting board😟😭
Cannot make fragipane. When add egg,mixture is splitted
Both of eggs and butter has to be room temperature.
When it happened, keep whisking over the hot water until mixture incorporated.
@@OnTheTables butter won't be melt on hot water,will it? Can i use hand blender mix it
@@kkchub8523 Its not gonna melt if you r keep whisking. Hot water is okay. Boiling water will melt the butter ofcourse. Use hand blender
I mean hand mixer. Not hand blender lol
Hi! I was wondering, why do most tarts have fork marks on them, however this recipe does not require poking holes on the crust?
Hi. You can watch other tarts videos. All the information about tart are there.
@@OnTheTables okay, thank you!
here because some jerk on reddit didn't want to give the recipe only ingredients.
ಯಿದು ನಿಮ್ಮ ಕನ್ನಡ ಕಾಮೆಂಟ್ 😋
Looks wonderful and I guess it tastes delicious. BUT for a normal housewife too much work!
Have you washed your hands before touching apples? Disgusting.
The only place you can probably dine is McDonald’s, my friend. 😂
@@OnTheTables Same disgusting as yours. 😂
Now cut it. I dare you.