한글자막달아주시니 공정이 더 잘 이해가 돼요!! ㅎㅎ 타르트 휘낭시에 레몬 세가지 다 좋아하는데 이건 안 만들어 볼 수 없겠네요. 타공타르트링 그동안 벼르고 있었는데 온더테이블님 영상보고 질러버렸습니다ㅋㅋ 영상도 매번 깔끔하고 보기 너무 좋아요ㅠㅠ 오늘도 좋은 영상 감사합니다:)
I love lemons tarts! These looks so beautiful and fancy so yummy! Also, please tell me this secret, how do baker TH-camrs bake so many beautiful things but still stay so thin? Haha please let me know! And Mash Allah I loved your video
The exact point of placing in the freezer it rest and chill very quickly, the fridge doesn't work as fast. Like putting a beer in the fridge or a bucket of ice....the ice does the cooling fastest. Only when you know, you know good luck.
What a beautiful tart shell! 😍 One question, if I use perforated rings but with regular silicone mat with no mesh, do I have to poke holes on the bottom of the shells?
Hi! May I ask what brand of food processor (or stick mixer as I can see in the video) do you use? My stick mixer cant grind praline as smooth as yours. Thank you x
It’s from Cuisinart brand. However, it doesn’t matter which food processor you use. Stick blender just takes longer because it’s smaller and less speed than mine. I can still make small quantity of praline using my mother’s garlic chopper. It just take longer time. Also you can blend praline in the blend mixer too.
@@OnTheTables awesome! Thank you for the reply. I'm just worried that my stick mixer motor cannot handle too much praline. 😂 Anyways, I really like your recipes, can't wait to try it out ❤️❤️
The financier puffs and fills the whole tart when baking, any idea why this is happening? Also by ‘freeze for 3 hours’ do you mean in the freezer, or just to cool in the refrigerator? Thank you!
If u are working in the same condition as me, (1.)you might fill financier batter too much or tart shell is smaller than one I use (2)oven temperature is too high (3) incorporated too much air in the batter (4) didnt rest the batter in the cooler before bake Freeze in the freezer
Ryan Kurniawan Njoto Somebody asked me same question before. You can make tart doguh with any types of nut flour but have to consider the fat depending on the type of nut flour. Gianduja tart I posted on next video, i used hazelnut flour. You cannot use only flour for pate sucre or sable. Since the flour contains protein, when the protein meets water, gluten will be developed, and it will cause tough dough and will shirink during baking time. This is for pie dough, not tart.
Tart shell is determined as buttery and nutty armoma with crunchy or crumbly texture and holding a shape while baking. However, if you use only flour, you cannot get those profile.
@@OnTheTables Thank you very much! What a great explaination 😁 finally I find another great channel to learn pastry and advance my pastry skills. Keep your excelent work! Can't wait for another videos. 😁
For the avoidance of doubt, let me answer the last part first! It helps to seal the tart-case after the first baking, by brushing the inside with just egg yolk and baking gently for 10 or so mins to set and make a nice colour. Lemon Cremeaux: the ratio directy from the recipe its 2 part butter & 1 part cream (cream here means heavy or double cream) Final tip: use the egg whites for the Meringue and the yolks for the lemon cremeaux, you will find there will be an excess of egg whites when you have finished your first attempt. You can store Italian Meringue in a piping bag in the freezer, for use again soon. We used that technique to plate a Mini baked Alaska, shaped like an Igloo and we piped the doorway on the Igloo and used the blow torch as we sent the dish. Good luck
Hi, if I wanted to make twice the amount of tarts, how would i modify quantities? I know sometimes it is not as easy as doubling... Many thanks in advance!
As long as you are using the same size rings, and rolling the pastry to the same thickness, doubling for say 12 tarts is a good place to start, also you should have the right size of equipment on hand to make that number. When you are making say 600 creme brulés instead of 12 for a dinner party, you need a plan, ingredients and the right equipment to cook, chill, and store them safely
@@OnTheTables lmao they are comparing you to a popular japanese homecook youtuber called hidamari. I stressed on the homecook part. @ those two of you that commented its identical to hidamari, this lemon tart design is not her idea, even she copied off another professional chef that first did this kind of design for tart. Ngl, i watch this channel for the aesthetics, but u cannot compare on the table’s content with hidamari, one is legit those fancy homecook youtuber, but her stuff are just average, this guy is showing you professional grade stuff. Its like comparing orange to apples. Just enjoy the content for what it is. Beautifully shot videos
@@-l485 thanks for the reply. I didn’t have any idea what they are talking about lol FYI guys, this piping technique using turn table is called ‘tourbillon’ invented by well-known french pastry chef Yann Brys years ago and became a one of most popular techinque in modern pastry scene. Enojoy!
레시피도, 작품도, 영상미도 다 최고에요.... 인스타그램 보고 들어왔는데, 외국채널/인스타그램 에서나 볼 만한 작품들을 이렇게 영상으로/한국분이 운영하시는 채널의 영상으로 볼 수 있는 것도 너무 좋아요!!!!! 앞으로도 멋진 디저트 많이 만들어주세요!!!!!
감사합니다❤️ 이런 댓글 너무 좋네요 하하하
앞으로도 유익한 영상 올리도록 노력하겠습니다😊
와. 진짜 아름답네요. 레몬타르트가!! 이렇게 손이 많이가니 맛있을수밖에. 영상 너무 잘보고 가요. 감사합니다
시청해주셔서 감사합니다🥰
웅장한 음악에서 예쁜 래몬 타르트가 나오니까 신선하고 더 맛있업ㅎ아는 것 같아염 ㅎㅎ❤
한글자막달아주시니 공정이 더 잘 이해가 돼요!! ㅎㅎ 타르트 휘낭시에 레몬 세가지 다 좋아하는데 이건 안 만들어 볼 수 없겠네요. 타공타르트링 그동안 벼르고 있었는데 온더테이블님 영상보고 질러버렸습니다ㅋㅋ 영상도 매번 깔끔하고 보기 너무 좋아요ㅠㅠ 오늘도 좋은 영상 감사합니다:)
감사합니다😄 좋아해주시는 분들이 많으니 자막에 조금 더 신경을 써야겠어요😀 꼭 한번 만들어 보시길 바래요!
Excellent work, please continue with videos. I can wait for the new one
Thank you!😁
최고예요 😍 벌써 냉장고에서 재료 찾고 있습니다. 영상도 이쁘고 레시피도 너무 좋고 No.1
감사합니다😆 꼭 한번 만들어 보시길!!
우와 레몬타르트는 진정 사랑입니닷🍋❣️ 게다가 아름다운 결과물에 감탄, 영상미에 또 한번 감탄하게 되네요!! 😮👍
Le Labo de Colin 콜린의 작업실 감사합니다😆 레몬은 사랑이죠🥰🥰
오늘도 멋진영상 감사합니다^^ 꼭 만들어볼게요!!!
꼭 한번 만들어보세요!!☺️☺️
On The Table 저 오늘 만들려고요 ㅎㅎ 레몬타르트 진짜 좋아하거든요!! 감사합니다👍🏻👍🏻👍🏻😭
경이로워요^^
식빵하나 못굽고 있는 저는 그저 보는걸로 만족:)
르뱅?에서 전화올듯🤩 예술작품입니다♡
보나MIN ㅎㅎㅎ감사합니다😁😆😆
you deserve more views!!! I hope your videos will bloom!
Thank you!!
My favorite to make and eat!
Thank you so much for the recipe. I made it today and it turned out perfectly, I felt really like a pro
The tart looks amazing! Could you please offer English recipe🥺 the Chinese transcriptions of ingredients down below the video are incorrect
자세한 한글 자막 너무 좋아요!!!
율리 도움이 되었음 좋겠어요🥰
베이킹도 수준급이시고 영상ㅎ편집도 되게 잘하시네요!! ㅇㅅㅇ설명도 친절하구요!! 감사합니다!
I love your videos, this channel’s a jem
Thank you! You made my day😍
한글 자막 넘 좋은데요 🤭 역시 힐링 베이킹 채널이에요!! 오븐에서 굽히는 과정도 담기면 좋을 것 같은 ☺︎머랭 짜는 컷에서 완전 ㅋㅋ심쿵했어요!
오븐 샷도 찍어보고 싶은 마음이 있지만 저희 집 오븐이 십오년 된 오븐이라... 😂 깔끔하게 나오는지 시도는 해봐야겠어요.
한글 자막 올리니 좋아해주시는 분들이 많네요 ㅎㅎ 감사합니다🙏
소중한 영상과 레시피 감사합니다❤️
니냐니뇨옹 꼭 한번 만들어 보셨음 좋겠어요🥰🥰
영상이 너무 근사해요! 잘 보겠습니다 :)
조리퐁 Jollypong 시청해주셔서 감사합니다!
Wow amazing 😍 it's looking modren❤️❤️
Such a perfection 👌👌👌👌👌👌
Beau travail chef mervrilleucx merci bcp
제가 그동안 먹었던 레몬타르트는 진짜가 아니었어요. 이렇게 과정이 복잡하고 어려운거였네요😯
비주얼은 뭐 비교불가구요.
늘 볼때마다 '예술이다'라는 생각이 들 뿐입니다.👍👍👍
감사합니다🥰 기회가 된다면 제가 해드리고 싶네요😆
2년차 홈베이커에게 넘사벽 과정^^
하루종일부엌에 서있서도 완성하지 못할비쥬얼~ 뭐다?사먹으러가고잡네용ㅠ
Can you please share the brands of thermometer and rotating table?
I like this dessert 🩷😋🥧 🍰
They look so amazing. Love this! Btw, can you store these tarts in the fridge? If so, for how long :)
Yea you can. Upto 2 days in airtight container.
I love lemons tarts! These looks so beautiful and fancy so yummy! Also, please tell me this secret, how do baker TH-camrs bake so many beautiful things but still stay so thin? Haha please let me know! And Mash Allah I loved your video
Oohhh sh**🤦😜 always elegant and delicious👏👏👏
Hahah thank you. It was a kick in the video🤣
love the videography! What camera and lens do you use??? :)
Two Thank you! I use canon 50mm f/1.2L and 24mm f/1.4L ii
It’s art
It's perfect totally❤️
Thank you!
excellent 👍
Dongni Fu Thanks, dear😄
hi this is so beautiful how much did you used jelatin please
Fancy lemon meringue tart ❤️
Watch your whole video~ I guess I am going to give up making this~
It is so much work to do~
شكرا على ترجمة
hi, really nice tart, where can i get the electric spinner??😀
Hello how much gelatin? What is ea Thanks for great recipe
Very detailed video 🥰🥰🥰 i haven't frozen any Tart yet so would it be ok just to pop them into the fridge instead of the freezer? Thanks
The exact point of placing in the freezer it rest and chill very quickly, the fridge doesn't work as fast. Like putting a beer in the fridge or a bucket of ice....the ice does the cooling fastest. Only when you know, you know good luck.
What a beautiful tart shell! 😍 One question, if I use perforated rings but with regular silicone mat with no mesh, do I have to poke holes on the bottom of the shells?
Yes u must poke on the bottoms.
Okay thank you so much for the answer! 😁
How many protein of cake flour you used?
ㅠ 너무 맛있어보여요💜💜💜
감사합니다🥰 한번 만들어 드셔보시..😁
와.. 타공틀 사면 만들어볼게요ㅎㅎ
This looks great! May i check what was it that u dust over the bake tarts? And what is that for?
Its Mycryo. Cocoa butter powder
@@OnTheTables thank you
Hello, can i ask where can order the electric spinner turning cake? 😊😊
페북 보고왔어요! 저도 한번 시도해보고 싶네요 ;) 좋댓구 하고갑니다!😊😊😊
좋댓구 감사합니다 😍 꼭 한번 해보시길😃
Could you make one large tart instead? If so, would the ingredients be enough for a 20cm tart shell?
Vanessa Lorig Hi! It’s enought to make 20cm :)
영상 항상 잘 보고있습니다 감사합니다!
혹시 탐침온도계를 냄비에 고정시킬때 사용하신 고정핀 같은것은 어디서 구매해야 할까요?
Superb....thank you....
i am chef .... and i really inspired by your videos !!
I like your little accidental nod to Massimo Bottura at the end there. ;-)
Oops! I dropped the lemon tart! ;)
저도 꼭 한번 만들어봐야겠어용! 만든다음에 냉장보관하고 먹으면 되나요~?
이가희 네 냉장보관 하시면 됩니다😃
Thanks! Any substitute for gelatin? (Muslim here 😊)
Yes you can use cornflour for thinness
Or agar agar or china grass veg gelatin also available in market
@@deathnote1004 thank you very much!
You can order halal beef gelatin powder
Fish gelatine is best option
영상 너무 멋져요 ♡_♡
이탈리안 머랭을 사용하는 이유가 있나요?
감사합니다!
이탈리안 머랭이 머랭 중 가장 안정도가 높아 파이핑하기 용이하기 때문이에요!
Hi can I ask after you dust mycryo, I noticed that you brush an egg mixture on it as well. What is the purpose of the egg mixture? :)
Egg mixture is for the tart to stay shiny and glossy :) Like when you brush egg on cream puffs to make them shine
I see thank you! :)
Omg im in love with this! Do u have instagram? If there a free time maybe i will make this and i can tag u!
Yes. instagram.com/ibakeibrewilive
@@OnTheTables omg thanks!
Hi! May I ask what brand of food processor (or stick mixer as I can see in the video) do you use? My stick mixer cant grind praline as smooth as yours. Thank you x
It’s from Cuisinart brand. However, it doesn’t matter which food processor you use. Stick blender just takes longer because it’s smaller and less speed than mine. I can still make small quantity of praline using my mother’s garlic chopper. It just take longer time. Also you can blend praline in the blend mixer too.
@@OnTheTables awesome! Thank you for the reply. I'm just worried that my stick mixer motor cannot handle too much praline. 😂 Anyways, I really like your recipes, can't wait to try it out ❤️❤️
@@OnTheTables I thought you were using Breville. I have exactly the same one.
The financier puffs and fills the whole tart when baking, any idea why this is happening? Also by ‘freeze for 3 hours’ do you mean in the freezer, or just to cool in the refrigerator? Thank you!
If u are working in the same condition as me, (1.)you might fill financier batter too much or tart shell is smaller than one I use
(2)oven temperature is too high
(3) incorporated too much air in the batter
(4) didnt rest the batter in the cooler before bake
Freeze in the freezer
@@OnTheTables Thank you!
영상 너무 잘보고 있습니다 팁도 너무 유용하구용 그런데 코코아버터 분말형을 구할수가 없는데 녹인걸 발라도 될까요?
ean J 넵 녹인 코코아 버터를 바르셔도 됩니다!
Hi! Could you explain me what is the use of the almond flour please? Because there are some recipes that don't use almond powder. Thanks!
Ryan Kurniawan Njoto there are two parts of almond flour in the recipe: tart and financier. Which one are you talking about?
Almond flour used for the tart. Sorry I forgot to mention that :)
Ryan Kurniawan Njoto Somebody asked me same question before. You can make tart doguh with any types of nut flour but have to consider the fat depending on the type of nut flour. Gianduja tart I posted on next video, i used hazelnut flour.
You cannot use only flour for pate sucre or sable. Since the flour contains protein, when the protein meets water, gluten will be developed, and it will cause tough dough and will shirink during baking time. This is for pie dough, not tart.
Tart shell is determined as buttery and nutty armoma with crunchy or crumbly texture and holding a shape while baking. However, if you use only flour, you cannot get those profile.
@@OnTheTables Thank you very much! What a great explaination 😁 finally I find another great channel to learn pastry and advance my pastry skills. Keep your excelent work! Can't wait for another videos. 😁
Hi! what’s the yolk cream ratio? can i just use yolk? and i don’t have cocoa butter, is it okay to just use yolk in that case?
For the avoidance of doubt, let me answer the last part first!
It helps to seal the tart-case after the first baking, by brushing the inside with just egg yolk and baking gently for 10 or so mins to set and make a nice colour.
Lemon Cremeaux: the ratio directy from the recipe its 2 part butter & 1 part cream (cream here means heavy or double cream)
Final tip: use the egg whites for the Meringue and the yolks for the lemon cremeaux, you will find there will be an excess of egg whites when you have finished your first attempt. You can store Italian Meringue in a piping bag in the freezer, for use again soon. We used that technique to plate a Mini baked Alaska, shaped like an Igloo and we piped the doorway on the Igloo and used the blow torch as we sent the dish. Good luck
Hi, if I wanted to make twice the amount of tarts, how would i modify quantities? I know sometimes it is not as easy as doubling... Many thanks in advance!
As long as you are using the same size rings, and rolling the pastry to the same thickness, doubling for say 12 tarts is a good place to start, also you should have the right size of equipment on hand to make that number.
When you are making say 600 creme brulés instead of 12 for a dinner party, you need a plan, ingredients and the right equipment to cook, chill, and store them safely
where are the ring molds and spining table frim
the opening scene is indeed a jumpscare 😆
does anyone know of a recipe with all the instructions somewhere?
Where you buy the spinner?
좋은 영상 너무 잘 보고있습니다.
혹시 타르트링 쓰시는게 뭔지 알수있을까요??
실리콘 재질인가요??
열가소성 재질로 되어있는 타르트링이에요. 브랜드는 silikomart 입니다.
@@OnTheTables 감사합니다~ ^^
김동민 즐거운 베이킹 되셔요😊
타르트는머랭올린채로 몇일이내로먹나요?
보관일은어느정도죠!
1. 오늘은 젤라틴 파우더 아니고 시트 쓰셨네요!
2. 타르트 굽고 소금 뿌리셨나요?
3. 형이 쓰는 푸드 프로세서 어디 브랜드예요?
이번 영상도 아주 굿 !
1. 젤라틴은 그냥 내키는거 씁니다😆
2. 소금은 사랑이죠 ㅋㅋㅋ
3. 대용량은 Cuisinart, 소용량은 Hamilton emuilsion blender 씁니당
Can i use honey instead of invert sugar? Thanks
Yes you can use honey
On The Table thank you so much :)
안녕하세요 이 타르트는 만들고 며칠안에 먹어야 하나요??
잘 밀봉하시면 이틀까지 가능합니다
아깝네요 ㅎㅎㅎㅎㅎ 맛있어보여요
타공링을 어떤제품을 사야할지 고민이에요
저는 pavoni와 silikomart 둘 다 써요!
저런 밀대는 어디서 사신건가요🤩
아마존이욤
How big are your tartlet rings?
8cm
@@OnTheTables thank you!!!!
Nice but too much work 😆 for home bake
혹시턴테이블은 어디서구매하시나요~?
선물받은거라 ㅜㅜ 브랜드는 Martellato 입니다
턴테이블은 어디 제품이에요?
마르텔라토 입니다
Looks identical with Hidamari's
What is that?
Thought the same thing
@@joachimbates5370 what are you guys talking about 💀
@@OnTheTables lmao they are comparing you to a popular japanese homecook youtuber called hidamari. I stressed on the homecook part. @ those two of you that commented its identical to hidamari, this lemon tart design is not her idea, even she copied off another professional chef that first did this kind of design for tart. Ngl, i watch this channel for the aesthetics, but u cannot compare on the table’s content with hidamari, one is legit those fancy homecook youtuber, but her stuff are just average, this guy is showing you professional grade stuff. Its like comparing orange to apples. Just enjoy the content for what it is. Beautifully shot videos
@@-l485 thanks for the reply. I didn’t have any idea what they are talking about lol
FYI guys, this piping technique using turn table is called ‘tourbillon’ invented by well-known french pastry chef Yann Brys years ago and became a one of most popular techinque in modern pastry scene.
Enojoy!
아 인트로 개웃기네ㅋㅋㅋㅋㅋㅋㅋ
😂
Oh my god the drop makes me cringe!!!
Which drop