Hi everyone ! welcome to "les plaisirs sucrés d'Antoine"
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today in this new video I decided to celebrate the lovers'day
by making a red colored entremet which is the color of love
it is made of an almond biscuit
with a strawberry heart and an orange blossom flavored mousse
covered with a red mirror glaze and some chocolate decoration
let me few seconds to pull on my apron and let's start the recipe
I first make the orange blossom flavored mousse because it has to chill few hours into the fridge
you'll need these ingredients
350 g of 30% heavy cream
90 g of 30% white chocolate
20 g of orange blossom flavor
3 g of gelatin
I first hydrate the gelatin into cold water
I cut it to make it easier
then I melt the chocolate with the microwave at low power
once it's melted I leave it aside and I pour the cream in a sauce pan
with orange blossom flavor
I bring it to the boil
the cream is now boiling, I ad the gelatin that I squeeze between my fingers
when the gelatin is combined to the cream, I pour it in 3 times over the chocolate
and I whisk between each addition
So I pour a first third
once it is all combined, I put plastic wrap by contact and store into the fridge
at least 5h
to the fridge
I then make the strawberry heart that will take place in the middle of the mousse
it also has to be frozen, you"ll need these ingredients
300 g of strawberry puree
15 g of sugar
3 g of agar-agar
I first mix together the agar-agar with sugar
I pour the the puree in the sauce pan
I add the mix little by little while I whisk to avoid lumps
I bring it to the boil and I let it boil for 1 min
after 1 boiling min I let it cool down for 5 min
then I'll pour it into the 16 cm tart circle set on a mat
so I let it cool down
when the jam has slightly cooled down I drop it into the tart circle
and store it into the freezer for at least 4 to 5 hours until assembly
to the freezer
I carry on the recipe by making the almond biscuit with these ingredients
50 g of unsalted butter
200 g of almond paste, you can find the tutorial on my channel to make it
1 big egg
35 g of flour
8 g of corn flour
2 g of baking powder
I first melt the butter with microwave
once it's melted I also soften the almond paste by heating it with microwave few seconds
when it's soft I drop it in my mixer
and I beat it with K-beater
after that I add the egg
I work it until it's almost combined
then I add the flour, the corn flour and baking powder
I finish by adding the melted butter
I unstick a little
I then pour the batter into a 16 cm tart circle set on a mat
and I bake it for 12-15 min at 180°C
let's bake it
the biscuit is now ready, I baked it in fact 20 min
I let it cool down until assembly and then we'll shape it
to finish I just have a last thing to do, the soaking syrup with these ingredients
60 g of warm water
5 g of orange blossom flavor
5 g of sugar
I just mix the 3 ingredients together
I mix with a spoon
once the sugar is dissolved, the syrup is ready
after the few hours in the fridge and just before starting assembly I finish the orange blossom flavored mousse
I drop the cream in my mixer and I whisk it until I get a beautiful mousse
when I get a thick mousse I pour it in a piping bag and store into the fridge until assembly
with a round tip
fridge
once all the elements are done, knowing my biscuit, my strawberry jam
my mousse and my syrup
I can start the assembly of my entremet
what I do first is shaping the biscuit
and soak it with the syrup
I don't put all syrup
then I pipe some cream inside the "UNIVERSO" mold
by silikomart
one of my favorite
so I pipe a first layer
I make the cream fill all the gaps
to avoid air bubbles
I unmold the strawberry jam
I place it in the center
I press a little to make the cream go over
I pipe again
keep some place for the biscuit
I make it flat with a spoon
I set to finish the soaked biscuit
I can pipe some more around
to fill in the gaps
make it flat with a spoon
and I remove the excess
if you have a palette knife you can use it
in order to make it flat
once it's done I pop it into the freezer overnight
after a night in the freezer it's time to decorate the entremet
for that I made a red mirror glaze that I did the day before
you can find the tutorial on my channel, I put the link in description box
I also made some chocolate decoration to remind LOVE
with a red heat and some red deco
for that I tempered some white chocolate
that I colored in red
I poured it into heart shaped molds
and also into diamond shaped chocolate mold
and also on a plastic paper that I rolled out with a rolling pin
I then cut the chocolate disc with 10 cm in diameter cutter
I let it crystallize and then I stuck together the 2 half heat after melting the surface a little
I then stored the heart in the freezer for 30 min before spraying with a velvety effect spray
then I stuck the heart on the red disc by melting some more chocolate
and I hide the weld with silver edible beads
the glaze is now at 37°C , I just took out the entremet and unmolded it
so I'm gonna glaze the entremet
I let it run
then I'll cut the drops with a knife
after few mins I cut the drops
I then set it on the serving plate
once it is set I carry on the deoration
I start to set my kind of red chocolate diamonds
all around
and the the chocolate heart on top
I try to center it
do not tremble
I hide the teeth pick with silver foil
the recipe of my Valentin's day is now over
I hope you enjoyed this new video
you can share this entremet with all the people you love
I wish you a happy Valentin's day in advance
If you'd like to, do not hesitate to have a look at my last year recipe
do not hesitate as well to lie my video to express your support
to leave comment and to subscribe to my channel
and to share the video around you
I'm also waiting for you on my Facebook and Instagram accounts
I put the link in description box
I see you very soon for a new recipe CIAO !
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