【レモンタルト】【字幕解説】シェフパティシエが教えます 失敗しない Lemon Tart

【レモンタルト】【字幕解説】シェフパティシエが教えます 失敗しない Lemon Tart

This time I will make lemon tart
There are two parts, lemon cream and tart dough First, let’s make it from lemon cream Break the whole egg, mix and weigh Finely chop the cold butter
Keep it in the refrigerator By using this butter cold,
The finished state of the cream will change completely Rub down the yellow peel of the lemon Since the scent component of lemon volatilizes,
Press the butter to make sure it doesn’t touch the air as
much as possible
I will keep it in the refrigerator as it is Squeeze the lemon juice from the peel and weigh it This time, add lime in addition to lemon.
Adding sourness different from lemon makes the taste
complicated Add granules etc. to whole egg and mix gently Add lemon juice and lime juice Mix gently
The acid adds a little thickness to the liquid, but that’s
fine Put the bowl to the boiling water and mix
The temperature of the hot water is about 80°C, where
bubbles are generated at the bottom of the hot water No need to whip. Just mix.
Please be careful about burns When you start mixing, white fine bubbles increase If you continue mixing, these bubbles will disappear and the
fluidity will disappear The bubbles have disappeared
After confirming that the egg was cooked and lost its
fluidity, remove from hot water I’ll add the butter here,
If it’s too hot, the butter will melt So lower the cream temperature to 50°C
The lower temperature mixes the butter into the cream
without melting Mix with a stick mixer, etc.
It can be a food processor As you mix, the mixed part will appear white
Egg and juice water and butter oil are emulsified You might think it’s melted because you can’t see the butter To be exact,
The butter is melting while maintaining the emulsified state
when solid When you melt the butter, white water separates on the
bottom, right?
Not that state, the same as when solid,
This cream contains butter that also holds water I will explain what is the difference later
When the lump of butter is gone, mix the whole evenly Transfer to a container where the surface exposed to air is
as small as possible, Stick the wrap to the surface,
Refrigerate for 1 day and harden Let’s make the tart dough
Make sure the butter left at room temperature has no lump If the butter is firm,
Warm for a very short time in a hot water bath or microwave
to soften Sift in powdered sugar and sea salt Mix until no powdered sugar is visible Mix eggs in 2-3 batches If eggs and butter are connected each time,
Add the next egg This state is connected If you add eggs and then mix it extra, the dough will
harden, Try to mix only the minimum number of times Sift the cake flour and powdered almond Mix the powders The end of mixing is a little before the end of mixing,
It’s okay if you can see some powder Because the more you mix and knead after adding the powder,
the dough becomes hard After cooling and hardening once,
knead the dough before rolling,
so when the kneading is done, it’s about to be mixed. Wrap it in a wrap and chill it to harden it It’s better to let them sleep for at least 2-3 hours 3 hours later Be careful not to break the wrap,
Loosen the solidified dough Make sure the wrap is not broken,
Make sure there are no lumps Sandwich it with a baking sheet,
Extend to 3mm thickness At first, push from the top to extend The rolling pin cannot be rolled out until it becomes thin
to some extent Next to it is a 3 mm thick rod for uniform thickness
distribution Once it’s stretched to 3mm, cool it in the refrigerator once It’s cold, so peel it off the sheet Remove with Cercle and use as the bottom dough Cut the band The width should be about the height of the Cercle When cutting on a baking sheet, the knife cuts the blade
with the blade on the other side
Because I don’t cut the sheet If it’s soft at the time of cutting, let’s cool it once
Place it along the mold in a cold but bendable state If the length is not enough, add a short cut
If tart cloth is attached at this point, it will be
integrated Cut off the protruding part with a knife
Move the knife from inside to outside Once the mold is complete, chill it in the refrigerator once
and harden it Cut the paper on the mold
Fold an appropriately sized piece of paper Measure and cut the length covering the length from the
center of the bottom of the mold to the edge of the mold Make several cuts along the way I will lay it on the mold
First, align it with the center of the mold and lay it
outward while sticking it on the fabric Put weights to the side height and bake in the oven In an oven preheated to 180°C,
Bake at 170°C for 35 minutes Once baked, remove the weight Remove the pattern and also remove from the mold You can see that the edges are rattling when viewed from the
side Rub the tarts in the opposite direction with a sieve.
Flatten the edges Take out the chilled lemon cream
Can you see the soft state even when it is cold? Now, stuff the cream,
I will make the surface flat The state of this cream is the result of mixing without
breaking the emulsification of butter If you add butter in a hot state and the butter becomes a
melted butter, the cream will become firm and melts badly in
the mouth at this point Use your fingers to remove the cream that has stuck to the
edges Chill the tart once,
Apply Napage for glazing on the surface Shave the lime for decoration

解説は字幕で行っています。字幕をオンにして、ご覧ください。
酸味のあるレモンクリームをタルト生地に詰め込みました。
口溶けが良く滑らかなレモンクリームを作るコツも解説しています。

コンテスト最優秀賞シェフパティシエが失敗しないスイーツの作り方を教えます。

オンラインショップを開設しました！
https://shop.masayoshiishikawa.com/
「スーパーミルキーチーズケーキ」が絶品なので、ぜひ正解の味を味わってみて下さい。

—–
Music : My Blues – Moody Bear
(Artlist.io)
2ヶ月間無料トライアル中
https://artlist.io/The-763169
—–

使用している器具材料：
高さ2cm タルトリング 浅型セルクル Tart ring 直径8cm ケーキリング
https://amzn.to/31HBfj4

タルトストーン 1kg アルミ
https://amzn.to/3hKkMjN

Microplane おろし器 プレミアムシリーズ ゼスターグレーター MP-0611
https://amzn.to/3aGoY1k

セルマランドゲランド ゲランドの塩(顆粒)
https://amzn.to/3kYJ8IR

よつ葉バター　食塩不使用 450gｘ3個セット
https://amzn.to/31c6se5

0:00 レモンクリームの作り方
5:08 タルト生地の作り方
9:03 タルト生地の伸ばし方
10:39 タルト生地の敷き方
12:39 タルト生地の焼き方
14:29 タルトの縁の高さの整え方
15:07 レモンタルトの仕上げ
17:00 レシピ

材料：Ingredients
●Φ8cm H2cm 4個分 4pcs●
[レモンクリーム / Lemon cream]
レモン果皮 1.5個分
グラニュー糖 67.5g
レモン果汁 50g
ライム果汁 10g
全卵 115g
無塩バター 60g

[タルト生地 / Tart dough]
発酵バター 70g
粉糖 42g
海塩 ひとつまみ
全卵 22g
薄力粉 112g
アーモンドプードル 22g

違うサイズで作りたいときは：
15cm(5号)→18cm(6号)=1.5倍
15cm(5号)→21cm(7号)=2.25倍
15cm(5号)→12cm(4号)=0.67倍

15cm(6inch)→18cm(7inch)= ×1.5
15cm(6inch)→21cm(8.2inch)= ×2.25
15cm(6inch)→12cm(4.7inch) = ×0.67

石川の欲しいものリスト
https://www.amazon.jp/hz/wishlist/ls/3HKKJJLAMQ7MJ/

———-

※上記製品等リンクURLはAmazonアソシエイトのリンク、Artist Referral Programを使用しています。

パティシエが美味しいキレイなケーキを作るのは当たり前です。
しかし、大切な方のために作った気持ちの入ったケーキには、全くかなわないと思っています。
大切な方へ作るケーキ、失敗しないように教えます。

パティシエとしてホテルニューオータニで８年間修業後、シェフパティシエ・工場長・専門学校講師・コンテスト最優秀賞・商品企画・ブランディング等、パティシエ歴２６年で得た様々な経験を元に、スイーツの作り方に関すること等を教えるパティシエです。
神戸のマカロンブランド「グラモウディーズ」シェフパティシエを５年半勤め、２０１８年１０月退職しフリーパティシエとして活動を開始しました。
現在は企業様の顧問として経営改善や商品開発等をしたり、店舗開発のお手伝い、セミナー等をしています。

建築とジムで踊る(休憩中)ことが大好きです。

株式会社ピエラピエール 代表取締役 シェフパティシエ 石川 マサヨシ
https://pierreapierre.com/

Instagramページ
https://instagram.com/ishikawa_masayoshi_patissier/

facebookページ
https://fb.me/ishkawamasayoshi/

youtube 石川 マサヨシ チャンネル
https://youtube.com/c/IshMas?sub_confirmation=1/

BLOG パティシエが教える失敗しないスイーツ
https://sweets-design.com/

再生リストでは趣味でやっているボディジャムというフィットネスプログラムの楽曲を編集しています。
I have playlists of videos BODYJAM™ (37-)
I will continuously edit the video playlist BODYJAM™LesMills
#パティシエ
#レシピ