Lemon Meringue Tartlets / 레몬 머랭 타르트 I On The Table

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  • เผยแพร่เมื่อ 15 มิ.ย. 2020
  • [Turn on the subtitle]
    Welcome!
    This time I made lemon tartlets with hazelnut.
    Adding fat containing components such as nuts to citrus helps us eat easier when we consume high acid components. It's called "neutralize."
    You will notice a wonderful flavor profile in the mouth as well.
    I hope you guys like this video :)
    Don't forget to subscribe and set alert for upcoming videos!
    C ya~!
    #OnTheTable #LemonTartlets
    -------------------------------------------------------------------
    Yield: 6 Lemon Tartlets
    Components
    *Citrus Sable
    -Butter, cold 180g
    -All-purpose Flour 360g
    -Confectioner's Sugar 140g
    -Fleur De Sel (Salt) pinch
    -Almond Flour 50g
    -Lemon Zest 1 ea
    -Eggs 83g
    *Hazelnut Praline Paste
    -Hazelnuts (Shelled) 100g
    -Sugar 100g
    *Hazelnut Financier
    -Egg Whites 39g
    -Cake Flour 13g
    -Confectioner's Sugar 45g
    -Almond Flour 23g
    -Invert Sugar 6g
    -Hazelnut Praline 23g
    -Butter 38g
    *Lemon Cremeux
    -Gelatin Sheets 1 ea
    (Silver, 180 Bloom)
    -Lemon Juice 60g
    -Eggs 1 ea / 55g
    -Sugar 50g
    -Butter, soft 35g
    -Heavy Cream 18g
    *Italian Meringue
    -Egg Whites 90g
    -Lemon Juice 20g
    -Sugar 180g
    -Water 45g
    -------------------------------------------------------------------
    Instagram: ibakeibrewilive
    Email: onthetableofficial@gmail.com
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ความคิดเห็น • 158

  • @abdhadichouri9893
    @abdhadichouri9893 3 ปีที่แล้ว

    Beau travail chef mervrilleucx merci bcp

  • @pkpark5051
    @pkpark5051 2 ปีที่แล้ว

    베이킹도 수준급이시고 영상ㅎ편집도 되게 잘하시네요!! ㅇㅅㅇ설명도 친절하구요!! 감사합니다!

  • @user-ve1wn6pk3d
    @user-ve1wn6pk3d ปีที่แล้ว

    웅장한 음악에서 예쁜 래몬 타르트가 나오니까 신선하고 더 맛있업ㅎ아는 것 같아염 ㅎㅎ❤

  • @bouchrahamzareguig8272
    @bouchrahamzareguig8272 3 ปีที่แล้ว

    Thank you so much for the recipe. I made it today and it turned out perfectly, I felt really like a pro

  • @freetomake
    @freetomake 2 ปีที่แล้ว

    Fancy lemon meringue tart ❤️

  • @hongerika1631
    @hongerika1631 4 ปีที่แล้ว

    최고예요 😍 벌써 냉장고에서 재료 찾고 있습니다. 영상도 이쁘고 레시피도 너무 좋고 No.1

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว

      감사합니다😆 꼭 한번 만들어 보시길!!

  • @sarabd9231
    @sarabd9231 3 ปีที่แล้ว

    Such a perfection 👌👌👌👌👌👌

  • @anukthadamagar2253
    @anukthadamagar2253 3 ปีที่แล้ว

    Wow amazing 😍 it's looking modren❤️❤️

  • @user-kw1dn8vq3c
    @user-kw1dn8vq3c 3 ปีที่แล้ว +1

    와. 진짜 아름답네요. 레몬타르트가!! 이렇게 손이 많이가니 맛있을수밖에. 영상 너무 잘보고 가요. 감사합니다

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว

      시청해주셔서 감사합니다🥰

  • @ramanlovebabe
    @ramanlovebabe 2 ปีที่แล้ว +1

    Superb....thank you....
    i am chef .... and i really inspired by your videos !!

  • @eestiny9734
    @eestiny9734 5 หลายเดือนก่อน

    My favorite to make and eat!

  • @user-ij7nt9zs6m
    @user-ij7nt9zs6m 4 ปีที่แล้ว

    소중한 영상과 레시피 감사합니다❤️

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว

      니냐니뇨옹 꼭 한번 만들어 보셨음 좋겠어요🥰🥰

  • @haeranglee1390
    @haeranglee1390 4 ปีที่แล้ว +3

    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!!!!!

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว +1

      감사합니다❤️ 이런 댓글 너무 좋네요 하하하
      앞으로도 유익한 영상 올리도록 노력하겠습니다😊

  • @LeLabodeColin
    @LeLabodeColin 4 ปีที่แล้ว

    우와 레몬타르트는 진정 사랑입니닷🍋❣️ 게다가 아름다운 결과물에 감탄, 영상미에 또 한번 감탄하게 되네요!! 😮👍

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว +1

      Le Labo de Colin 콜린의 작업실 감사합니다😆 레몬은 사랑이죠🥰🥰

  • @user-pu4fi1xj7u
    @user-pu4fi1xj7u 4 ปีที่แล้ว

    자세한 한글 자막 너무 좋아요!!!

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว

      율리 도움이 되었음 좋겠어요🥰

  • @user-jq1tq3vy2u
    @user-jq1tq3vy2u 4 ปีที่แล้ว

    오늘도 멋진영상 감사합니다^^ 꼭 만들어볼게요!!!

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว +1

      꼭 한번 만들어보세요!!☺️☺️

    • @user-jq1tq3vy2u
      @user-jq1tq3vy2u 4 ปีที่แล้ว

      On The Table 저 오늘 만들려고요 ㅎㅎ 레몬타르트 진짜 좋아하거든요!! 감사합니다👍🏻👍🏻👍🏻😭

  • @CuisineHajarM
    @CuisineHajarM 3 ปีที่แล้ว +1

    شكرا على ترجمة

  • @geuroom
    @geuroom 4 ปีที่แล้ว

    한글 자막 넘 좋은데요 🤭 역시 힐링 베이킹 채널이에요!! 오븐에서 굽히는 과정도 담기면 좋을 것 같은 ☺︎머랭 짜는 컷에서 완전 ㅋㅋ심쿵했어요!

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว

      오븐 샷도 찍어보고 싶은 마음이 있지만 저희 집 오븐이 십오년 된 오븐이라... 😂 깔끔하게 나오는지 시도는 해봐야겠어요.
      한글 자막 올리니 좋아해주시는 분들이 많네요 ㅎㅎ 감사합니다🙏

  • @jollypong3810
    @jollypong3810 4 ปีที่แล้ว +1

    영상이 너무 근사해요! 잘 보겠습니다 :)

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว

      조리퐁 Jollypong 시청해주셔서 감사합니다!

  • @recto_
    @recto_ 4 ปีที่แล้ว

    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:)

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว

      감사합니다😄 좋아해주시는 분들이 많으니 자막에 조금 더 신경을 써야겠어요😀 꼭 한번 만들어 보시길 바래요!

  • @Tony-Vanya
    @Tony-Vanya 4 ปีที่แล้ว

    Excellent work, please continue with videos. I can wait for the new one

  • @oby2986
    @oby2986 2 ปีที่แล้ว

    와.. 타공틀 사면 만들어볼게요ㅎㅎ

  • @user-rd2qz1wr5c
    @user-rd2qz1wr5c 3 ปีที่แล้ว +1

    2년차 홈베이커에게 넘사벽 과정^^
    하루종일부엌에 서있서도 완성하지 못할비쥬얼~ 뭐다?사먹으러가고잡네용ㅠ

  • @svitlanadidyk9680
    @svitlanadidyk9680 3 ปีที่แล้ว

    It's perfect totally❤️

  • @alyssasiow
    @alyssasiow 4 ปีที่แล้ว

    I love your videos, this channel’s a jem

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว

      Thank you! You made my day😍

  • @marvinm8446
    @marvinm8446 10 หลายเดือนก่อน +1

    I like this dessert 🩷😋🥧 🍰

  • @jamyki2687
    @jamyki2687 ปีที่แล้ว +2

    It’s art

  • @baker_bong958
    @baker_bong958 3 ปีที่แล้ว

    영상 항상 잘 보고있습니다 감사합니다!
    혹시 탐침온도계를 냄비에 고정시킬때 사용하신 고정핀 같은것은 어디서 구매해야 할까요?

  • @nazanbayrak7197
    @nazanbayrak7197 2 ปีที่แล้ว

    hi this is so beautiful how much did you used jelatin please

  • @bonamin0424
    @bonamin0424 4 ปีที่แล้ว +1

    경이로워요^^
    식빵하나 못굽고 있는 저는 그저 보는걸로 만족:)
    르뱅?에서 전화올듯🤩 예술작품입니다♡

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว

      보나MIN ㅎㅎㅎ감사합니다😁😆😆

  • @dongnifu989
    @dongnifu989 4 ปีที่แล้ว

    excellent 👍

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว

      Dongni Fu Thanks, dear😄

  • @user-qy4pz6go2b
    @user-qy4pz6go2b 2 ปีที่แล้ว +3

    The tart looks amazing! Could you please offer English recipe🥺 the Chinese transcriptions of ingredients down below the video are incorrect

  • @crablrone
    @crablrone 3 ปีที่แล้ว +1

    you deserve more views!!! I hope your videos will bloom!

  • @ChiliciousFood
    @ChiliciousFood 4 ปีที่แล้ว

    Watch your whole video~ I guess I am going to give up making this~
    It is so much work to do~

  • @darwinj.zuniga7882
    @darwinj.zuniga7882 ปีที่แล้ว +2

    Amazing…
    ELECTRIC SPINNER 😱😱👌🙌🏼 Where do I get it ASAP?
    Anybody? Would you advice? 🙏

  • @Happyday-xp2mv
    @Happyday-xp2mv 4 ปีที่แล้ว

    제가 그동안 먹었던 레몬타르트는 진짜가 아니었어요. 이렇게 과정이 복잡하고 어려운거였네요😯
    비주얼은 뭐 비교불가구요.
    늘 볼때마다 '예술이다'라는 생각이 들 뿐입니다.👍👍👍

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว +1

      감사합니다🥰 기회가 된다면 제가 해드리고 싶네요😆

  • @pearlilog
    @pearlilog 4 ปีที่แล้ว

    ㅠ 너무 맛있어보여요💜💜💜

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว

      감사합니다🥰 한번 만들어 드셔보시..😁

  • @_Dong_Hyun_Oh
    @_Dong_Hyun_Oh 4 ปีที่แล้ว

    페북 보고왔어요! 저도 한번 시도해보고 싶네요 ;) 좋댓구 하고갑니다!😊😊😊

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว

      좋댓구 감사합니다 😍 꼭 한번 해보시길😃

  • @julianokuzhicov
    @julianokuzhicov ปีที่แล้ว

    Hello how much gelatin? What is ea Thanks for great recipe

  • @syedanoorulhudarizvi6387
    @syedanoorulhudarizvi6387 3 ปีที่แล้ว +1

    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

  • @gumundssonmoller4068
    @gumundssonmoller4068 2 ปีที่แล้ว

    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

    • @TheSOULBRUVVA
      @TheSOULBRUVVA ปีที่แล้ว

      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.

  • @gathgath2336
    @gathgath2336 3 ปีที่แล้ว +1

    They look so amazing. Love this! Btw, can you store these tarts in the fridge? If so, for how long :)

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว +1

      Yea you can. Upto 2 days in airtight container.

  • @homecakehome
    @homecakehome 4 ปีที่แล้ว

    저도 꼭 한번 만들어봐야겠어용! 만든다음에 냉장보관하고 먹으면 되나요~?

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว

      이가희 네 냉장보관 하시면 됩니다😃

  • @eanj1047
    @eanj1047 4 ปีที่แล้ว

    영상 너무 잘보고 있습니다 팁도 너무 유용하구용 그런데 코코아버터 분말형을 구할수가 없는데 녹인걸 발라도 될까요?

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว +1

      ean J 넵 녹인 코코아 버터를 바르셔도 됩니다!

  • @two2014
    @two2014 3 ปีที่แล้ว +1

    love the videography! What camera and lens do you use??? :)

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว +2

      Two Thank you! I use canon 50mm f/1.2L and 24mm f/1.4L ii

  • @MadeInSarayRecetas
    @MadeInSarayRecetas 4 ปีที่แล้ว +1

    Oohhh sh**🤦😜 always elegant and delicious👏👏👏

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว +1

      Hahah thank you. It was a kick in the video🤣

  • @youvgotserved
    @youvgotserved ปีที่แล้ว

    hi, really nice tart, where can i get the electric spinner??😀

  • @atc8426
    @atc8426 2 ปีที่แล้ว

    타르트는머랭올린채로 몇일이내로먹나요?
    보관일은어느정도죠!

  • @lilll666
    @lilll666 3 ปีที่แล้ว

    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?

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว

      Yes u must poke on the bottoms.

    • @lilll666
      @lilll666 3 ปีที่แล้ว

      Okay thank you so much for the answer! 😁

  • @AQUANOMY
    @AQUANOMY 9 หลายเดือนก่อน +2

    Can you please share the brands of thermometer and rotating table?

  • @janzeromacross8857
    @janzeromacross8857 3 ปีที่แล้ว

    This looks great! May i check what was it that u dust over the bake tarts? And what is that for?

  • @__6v6b
    @__6v6b 3 ปีที่แล้ว

    영상 너무 멋져요 ♡_♡
    이탈리안 머랭을 사용하는 이유가 있나요?

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว +1

      감사합니다!
      이탈리안 머랭이 머랭 중 가장 안정도가 높아 파이핑하기 용이하기 때문이에요!

  • @coffeemanna
    @coffeemanna 9 หลายเดือนก่อน

    아깝네요 ㅎㅎㅎㅎㅎ 맛있어보여요

  • @sawwaihoong1262
    @sawwaihoong1262 3 ปีที่แล้ว +1

    Hello, can i ask where can order the electric spinner turning cake? 😊😊

  • @morbidlupus23
    @morbidlupus23 3 ปีที่แล้ว +1

    Where you buy the spinner?

  • @user-fv9yx7yc8n
    @user-fv9yx7yc8n 3 ปีที่แล้ว

    좋은 영상 너무 잘 보고있습니다.
    혹시 타르트링 쓰시는게 뭔지 알수있을까요??
    실리콘 재질인가요??

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว +1

      열가소성 재질로 되어있는 타르트링이에요. 브랜드는 silikomart 입니다.

    • @user-fv9yx7yc8n
      @user-fv9yx7yc8n 3 ปีที่แล้ว

      @@OnTheTables 감사합니다~ ^^

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว

      김동민 즐거운 베이킹 되셔요😊

  • @yuanhuing8378
    @yuanhuing8378 3 ปีที่แล้ว

    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? :)

    • @winstonchen1409
      @winstonchen1409 3 ปีที่แล้ว +1

      Egg mixture is for the tart to stay shiny and glossy :) Like when you brush egg on cream puffs to make them shine

    • @yuanhuing8378
      @yuanhuing8378 3 ปีที่แล้ว +1

      I see thank you! :)

  • @bearstearn3
    @bearstearn3 2 ปีที่แล้ว

    where are the ring molds and spining table frim

  • @vanessalorig9047
    @vanessalorig9047 4 ปีที่แล้ว

    Could you make one large tart instead? If so, would the ingredients be enough for a 20cm tart shell?

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว +1

      Vanessa Lorig Hi! It’s enought to make 20cm :)

  • @NguyenTran-rz4ib
    @NguyenTran-rz4ib 3 ปีที่แล้ว

    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

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว

      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.

    • @NguyenTran-rz4ib
      @NguyenTran-rz4ib 3 ปีที่แล้ว

      @@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 ❤️❤️

    • @nt239
      @nt239 3 ปีที่แล้ว

      @@OnTheTables I thought you were using Breville. I have exactly the same one.

  • @Streetformat
    @Streetformat 3 ปีที่แล้ว

    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!

    • @TheSOULBRUVVA
      @TheSOULBRUVVA ปีที่แล้ว

      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

  • @S_pain0210
    @S_pain0210 3 ปีที่แล้ว

    안녕하세요 이 타르트는 만들고 며칠안에 먹어야 하나요??

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว

      잘 밀봉하시면 이틀까지 가능합니다

  • @ellychua4576
    @ellychua4576 ปีที่แล้ว

    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?

    • @TheSOULBRUVVA
      @TheSOULBRUVVA ปีที่แล้ว

      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

  • @nikitatania1100
    @nikitatania1100 2 ปีที่แล้ว +2

    the opening scene is indeed a jumpscare 😆

  • @AnthonyLeighDunstan
    @AnthonyLeighDunstan 2 ปีที่แล้ว +2

    I like your little accidental nod to Massimo Bottura at the end there. ;-)

    • @kyletaylor7309
      @kyletaylor7309 2 ปีที่แล้ว +1

      Oops! I dropped the lemon tart! ;)

  • @Feyzadoksanbir
    @Feyzadoksanbir ปีที่แล้ว +1

    Thanks! Any substitute for gelatin? (Muslim here 😊)

    • @deathnote1004
      @deathnote1004 ปีที่แล้ว +1

      Yes you can use cornflour for thinness
      Or agar agar or china grass veg gelatin also available in market

    • @HlfEtnBread
      @HlfEtnBread ปีที่แล้ว

      @@deathnote1004 thank you very much!

    • @salut4396
      @salut4396 8 หลายเดือนก่อน

      You can order halal beef gelatin powder

    • @fca_md
      @fca_md 6 หลายเดือนก่อน

      Fish gelatine is best option

  • @fatiniaqilah9426
    @fatiniaqilah9426 3 ปีที่แล้ว

    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!

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว

      Yes. instagram.com/ibakeibrewilive

    • @fatiniaqilah9426
      @fatiniaqilah9426 3 ปีที่แล้ว

      @@OnTheTables omg thanks!

  • @chrisbenev
    @chrisbenev ปีที่แล้ว

    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!

    • @OnTheTables
      @OnTheTables  ปีที่แล้ว +2

      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

    • @chrisbenev
      @chrisbenev ปีที่แล้ว

      @@OnTheTables Thank you!

  • @KingSkyler22
    @KingSkyler22 ปีที่แล้ว

    does anyone know of a recipe with all the instructions somewhere?

  • @Cookicompany55
    @Cookicompany55 3 ปีที่แล้ว

    저런 밀대는 어디서 사신건가요🤩

  • @user-zq9kz9zu9k
    @user-zq9kz9zu9k 3 ปีที่แล้ว +1

    아 인트로 개웃기네ㅋㅋㅋㅋㅋㅋㅋ

  • @ryankurniawannjoto8231
    @ryankurniawannjoto8231 3 ปีที่แล้ว

    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!

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว

      Ryan Kurniawan Njoto there are two parts of almond flour in the recipe: tart and financier. Which one are you talking about?

    • @ryankurniawannjoto8231
      @ryankurniawannjoto8231 3 ปีที่แล้ว

      Almond flour used for the tart. Sorry I forgot to mention that :)

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว +1

      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.

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว +1

      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.

    • @ryankurniawannjoto8231
      @ryankurniawannjoto8231 3 ปีที่แล้ว

      @@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. 😁

  • @njotosonny
    @njotosonny 3 ปีที่แล้ว

    Can i use honey instead of invert sugar? Thanks

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว

      Yes you can use honey

    • @njotosonny
      @njotosonny 3 ปีที่แล้ว

      On The Table thank you so much :)

  • @kbs7623
    @kbs7623 3 ปีที่แล้ว

    타공링을 어떤제품을 사야할지 고민이에요

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว

      저는 pavoni와 silikomart 둘 다 써요!

  • @user-kr3fh7hk5h
    @user-kr3fh7hk5h 3 ปีที่แล้ว

    혹시턴테이블은 어디서구매하시나요~?

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว

      선물받은거라 ㅜㅜ 브랜드는 Martellato 입니다

  • @hanl4ever
    @hanl4ever 4 ปีที่แล้ว

    1. 오늘은 젤라틴 파우더 아니고 시트 쓰셨네요!
    2. 타르트 굽고 소금 뿌리셨나요?
    3. 형이 쓰는 푸드 프로세서 어디 브랜드예요?
    이번 영상도 아주 굿 !

    • @OnTheTables
      @OnTheTables  4 ปีที่แล้ว

      1. 젤라틴은 그냥 내키는거 씁니다😆
      2. 소금은 사랑이죠 ㅋㅋㅋ
      3. 대용량은 Cuisinart, 소용량은 Hamilton emuilsion blender 씁니당

  • @kthkhj2000
    @kthkhj2000 3 ปีที่แล้ว

    턴테이블은 어디 제품이에요?

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว

      마르텔라토 입니다

  • @zarasmit6768
    @zarasmit6768 3 ปีที่แล้ว

    How big are your tartlet rings?

  • @saphaedra
    @saphaedra 3 ปีที่แล้ว +1

    Nice but too much work 😆 for home bake

  • @tracyleung7465
    @tracyleung7465 3 ปีที่แล้ว

    😂

  • @supahdan4463
    @supahdan4463 3 ปีที่แล้ว

    Looks identical with Hidamari's

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว +1

      What is that?

    • @joachimbates5370
      @joachimbates5370 3 ปีที่แล้ว

      Thought the same thing

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว

      @@joachimbates5370 what are you guys talking about 💀

    • @-l485
      @-l485 3 ปีที่แล้ว

      @@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

    • @OnTheTables
      @OnTheTables  3 ปีที่แล้ว +3

      @@-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!

  • @Lollipopper13
    @Lollipopper13 3 ปีที่แล้ว

    Oh my god the drop makes me cringe!!!