Love Chocolate Mousse and Ganache? Make This Easy Tart
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- เผยแพร่เมื่อ 29 พ.ค. 2024
- This crisp, elegantly slim, and shockingly simple pâte sucrée crust should be in every baker's back pocket.
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Elle is such a good teacher. I really appreciate the way she explains each step precisely with helpful tips along the way.
I couldn't recognize Elle for a minute, what a transformation🥰
To whoever's watching this please don't buy a $35 rolling pin from the link provided. I went to a local Asian market and bought one for about $6. If that's not an option for you then you can still find one locally or online for 1/4 of that price and it will still function the same
The product recommendations have been so annoying lately with their TH-cam videos, I'm tempted to quit watching them.
I would strain it directly to the pie! This looks amazing!
You can see they had to make and add more between shots, probably because so much volume was lost with all the transferring from one thing to another.
It's always a delight to see Elle. ❤🎉
put elle in the thumbnail and I will always watch
Ditto, love her
SAME!!!!
One time I wanted to make ganache truffles but I had forgotten to pick up milk. I decided to just mix dark chocolate with butter and see what happened. It was really delicious. I'm excited to try this butter and chocolate recipe.
Believe it or not, you can make ganache by emulsifying chocolate with quite a variety of fluids, even water. Try it with browned butter. I got that idea from a shop where they served "dirty truffles" that were basically truffles that used browned butter instead of cream. Yummy!
@@TLMuse browned butter sounds awesome.
I'm always nervous about mixing melted chocolate with anything that has a high water content (I think water counts) because of the dreaded capital S, but I don't fully understand the conditions that cause seizing to happen. I know I've _made_ it happen, that's not particularly impressive, especially by accident.
Ann Reardon (How Too Cook That) did a video trying to make a homemade version of a chocolate bar that has air in it (Aero, maybe). Throughout her experiments she found that seizing the chocolate achieved the desired texture. As I recall, it resulted in a chocolate that was dry to the touch but melted easily in the mouth. I tried looking for the video just now but couldn't find it.
@@tom_something I've seized my share of ganaches even with cream-the famous Greweling "Chocolates and Confections" book has a good flowchart on how to fix ganaches that has always worked for me. I didn't find browned butter any worse than cream for emulsifying into a ganache. Where water is really troublesome with chocolate is with tempered chocolate, but ganaches aren't tempered, so I don't think there's much to fear with water content for ganaches. I can't recall where I first learned about water-based ganaches, but there are lots of videos on them on YT; here's one that looks helpful: th-cam.com/video/z8gTGmf-sKE/w-d-xo.html. -Tom
@@tom_something Thanks for that interesting tip about the Aero-like chocolate bar.
I've seized my share of cream-based ganaches; following the ganache repair flowchart in Greweling's famous "Chocolates and Confections" book has always let me fix them. I didn't find browned butter tricky to use for ganache, despite the higher water content. I don't think water is an issue with ganaches. It's a big deal for tempered chocolate, but that's not relevant for ganaches.
I can't recall where I first learned about water-based ganaches, but there are lots of YT videos on them. Here's one that looks helpful: th-cam.com/video/z8gTGmf-sKE/w-d-xo.html. -Tom
@@tom_something Sorry for the largely duplicated replies-YT initially appeared to lose the first one so I tried again....
Love you all.
Thank you!😊
Beauteous indeed!! I can't wait to try this...
Looks delicious
Sooo hungry now! LOL.
Thank you!
Yum😋
Love seeing ELLE❤❤❤❤
How did it go from barely filling to coming out of the refrigerator full?
Are you new to cooking videos? lol.
The Magic of Television.😆
That's the only question you can ask instead of appreciating this video. Good job.
@@RayR It's a valid question from a cooking point of view, if you plan on making the recipe. Also it's okay to have some fun 🙂🙂
If you ever watched the movie The Help, maybe it has a secret ingredient 😂
Girl!❤❤❤❤
How nice it would be to have space in a freezer and then a fridge to do this
Hear, hear!
I know they said to use milk chocolate. Would I be able to do a partial substitute with dark chocolate? If so, how much of the milk chocolate can I switch out before the texture changes too much? I love dark chocolate, but not a fan of milk chocolate. Thanks.
7:04 What makes a spatula heat reactive?
Good question. Do we have to make more filling? I would be pissed if I had half of a tart and needed to make more filling.
Tbh, I don't think they did a great job of making sure it all got in there. There was definitely more that could have made it through the strainer and scraped out of the bowl.
I made this, and no, the recipe alone makes enough. I think they just didn't want to spend too long in the video showing them scraping the cremeux out of the bowl.
More Elle. She is my Favorite!!
I wish that I could see the cooking the sale items are over it
I made this and i believe I followed the recipe correctly, but my filling came out more pudding like or liquidy. Any thoughts as to why?
Heating the cream mixture to 80C in 5-7 minutes is close to impossible unless you want it to curdle. More like 20-30 minutes. What size pan btw? I could barely get enough for a 20cm tart pan.
“Nice”
Looks like you need to double that filling recipe. It didn’t even fill it up half way but then they took out the one already made and it was filled all the way up.
(367) CRAP. Now I have to buy tart tins. Talk about a deceivingly easy dessert that looks like it cost the Earth and took ages to make. A sure stunner than will impress the hell out of everybody for any dinner.
Hey hun how are you doing
How I wish you could use METRIC….oh well, I will convert it. Thanks as this looks FAB.
kitchen scales have several units - for the weight measurements just switch to imperial when using these recipes
And don't forget to convert 3/8ths of a teaspoon for one thing and 10 Tbsp of melted butter. Such sane measurements instead of going for half a teaspoon and whatever the gram weight of the butter is! 😂
lol, sorry but it is *America's* Test Kitchen
@@eklectiktoni what does that have to do with measuring correctly, I was born in Pasadena, Ca, have measured by metric all my life. By using the metric system you always get the SAME exact measure. But then I am able to cope with alternate ideas.
Why Half-n-Half?
No Sugar Please😢
Video on speed!
Hey hun how are you doing
Easy?
Are those two blonde girls sisters??
That’s a lot of shrinkage
What? No frasage??
First
Hmmm ... Almond flour, butter, allulose for the crust.
Cream, dark chocolate, allulose, monk fruit, egg yolks, vanilla, butter for the filling.
Not a perfect recreation but maybe I can get close on keto.
We’re American and we want metric grams! No more freedumb ounces!
It's close to embarrassing that they're not using grams. I guess the average age of their viewers is 70 yo ;)
Eye roll
It is time for ATK to stop using foil and oil spray.
What are they supposed to use instead?
Oh shoot she's wearing a weave 😂
Old thumbnail
cré-muhhh
she made the pronunciation more complicated that it is