⭐Ingredient⭐
*Ladyfinger Sheet*
36g of egg yolks, 4g of vanilla extract, 64g of egg whites, 32g of sugar, 60g of cake flour, 1 Tbps of powdered sugar
*Cream*
4g of powdered gelatin, 20g of water, 30g of egg yolks, 30g of sugar, a pinch of salt, 1/3 of vanilla bean, 200g of mascarpone cream cheese, 120g of fresh cream, 5g of vanilla extract
*Syrup*
6g of instant coffee powder, 100g of water, 5g of kahlua (optional)
*Mirror Glaze*
3g of powdered gelatin, 15g of water (A), 23g of water (B), 45g of sugar, 45g of starch syrup, 30g of condensed milk, 45g of white couverture chocolate
*Tart Sheet*
30g of unsalted butter, 12g of powered sugar, 10g of egg , 60g of cake flour, a pinch of salt
*Decoration*
cocoa powder
[Baking Time]
– ladyfingers: 180℃ 12 min
– tart: 170℃ 8 min
[Pan Size]
– hemisphere: 7 x 3.5 (H) cm
– circular cutter: 4.8, 5.8 cm
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⭐재료⭐
*레이디핑거 시트*
노른자 36g, 바닐라 익스트랙 4g, 달걀 흰자 64g, 설탕 32g, 박력분 60g, 슈가파우더 1큰술
*크림치즈*
가루 젤라틴 4g, 물 20g, 노른자 30g, 설탕 30g, 소금 한꼬집, 바닐라빈 1/3줄기, 마스카포네 크림치즈 200g, 생크림 100g, 바닐라 익스트랙 5g
*시럽*
인스턴트 커피가루 6g, 물 100g, 깔루아 (생략 가능) 5g
*미러 글레이즈*
가루 젤라틴 3g, 물 (A) 15g, 물 (B) 23g, 설탕 45g, 물엿 45g, 연유 30g, 화이트 커버춰 초콜릿 45g
*타르트 시트*
무염 버터 30g, 슈가 파우더 12g, 달걀 10g, 박력분 60g, 소금 한 꼬집
*장식*
코코아 파우더
[굽는 시간]
– 레이디 핑거: 180℃ 12분
– 타르트: 170℃ 8분
[틀 크기]
– 반구: 7 x 3.5 (H) cm
– 원형 커터: 4.8, 5.8 cm
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0:00 Intro
0:33 Ladyfingers
1:38 Cream
2:22 Syrup
2:41 Assembly
3:57 Tart Sheet
5:06 Glaze
7:00 Decoration
7:38 Cutting
