Blueberry Mini Tart Petit Four | Really cute!

Описание: ★Online Class★
https://hanbitcho.com/product

▶The Recipe◀
Yield: 16ea

★Tart Shell★
Pls refer to previous video:    • Foolproof Tart Shell Masterclass | Tart Cr...  
The mould used in this video was "airplus 15 (silikomart)". Roll the tart crust to 2mm and cut out using 4cm wrinkle cookie cutter. Bake at (pre-heat 165℃) 165℃ for 10~11mins.

★Genoise★
Pls refer to previous video:    • Foolproof secrets to a Perfect Sponge(Geno...  
Cut the slices into 1cm thickness and cut out using 3.5cm diameter cookie cutters. The quantity in the previous video would yield 40 pieces.

★Blueberry Jam★
Pls refer to previous video:    • Foolproof Strawberry Jam | With note of va...  

★Beluberry Jelly★
Blueberry Puree 110g
Sugar 9g
Gelatin 2g
Use SF257 Mould (silikomart).

★Blueberry Whipped Ganache★
Heavy Cream 180g
Blueberry Puree 50g
White Couverture Chocolate 50g
Violet Food colouring
Gelatin 1.5g

Extra Info: I use 200bloom (gold strength) gelatin. For food colouring I usually use chefmaster.
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★My Ingredients★
Dark Couverture Chocolate: https://amzn.to/3nmcJxJ
White Couverture Chocolate: https://amzn.to/3Gf8zQU
Valhrona Cocoa Powder: https://amzn.to/3lPdvnc
Snow Sugar: https://amzn.to/2Znp7p5
Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5

★My Equipments★
Madeleine/Financier/Baton Pans:
◽️ Shopee: https://litt.ly/hanbitcho
◽️ Non-Shopee countries: https://bit.ly/476BROn
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB)
Silicone Mat: https://amzn.to/3olzHJK
Perforated Silicone Mat (Mesh): https://amzn.to/3ollr3W
Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj)
Food Processor: Hanil (https://amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK)
Stainless Steel Whisk: https://amzn.to/43ca8JV
Infrared Thermometer: https://amzn.to/3hW52fS
Leveling Bar: Not the same levelling bar as mine but closest I could find: https://amzn.to/3zwAHu4
Zester: Microplane (https://amzn.to/3EGD9Ck)
Whisk: Matfer
◽️ Shopee: https://litt.ly/hanbitcho
◽️ Non-Shopee countries: https://bit.ly/476BROn

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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!

As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!

I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

★Instagram★
  / sugarlane.korea  

★Online Courses★
https://hanbitcho.com/

#blueberry#tart #hanbitcho #sugarlane