Autoplay
Autocomplete

Previous Lesson Complete and Continue

Triple Chocolates Tart

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 (1:11)
Why this tart
Download the recipe
Market list
Picture and Schema of the final result

Cocoa shortcrust dough

Making the dough (11:10)
Lining the rings (8:38)
Isolation of the tart shell (1:31)
Baking

Chocolate Soufflé

Chocolate soufflé (8:35)
Regular soufflé (video coming soon)

Chocolate Ganache

Explanation
Changing the amount of chocolate according to the %
Ganache (3:33)
Tempering the ganache with the magic temper (4:30)

Milk Chocolate Crémeux

Cremeux jivara (12:32)
Tempering the Jivara Crémeux with the Magic Temper (3:17)

White Chocolate Vanilla Whipped Ganache

Opalys Vanilla Whipped Ganache (6:16)
Whipping the ganache (3:49)

Decoration and storage

Set up of the 3 chocolates tart (3:39)
Storage

Glazing

Neutral Glaze (6:34)
Spray the tarts (2:25)

Thank you and what is next?

Feed Back
Thank you

What you are going to learn

Welcome

In this short video, I introduce you what we are going to do

Complete and Continue

Lesson Content Locked

Your session expired. Please sign in again to continue.

Login