The Best Mont Blanc Cake with nice tips.
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- Опубліковано 18 жов 2021
- * please turn on the caption for more details
Hi, I'm Joconde.
This cake is a chestnut whipped cream cake or MontBlanc cake.
Actually, it's not a Montblanc cake shape, but I made it with the Montblanc cake recipe.
I made chestnut paste mousse and layered it inside the cake.
Decorating cake with chestnut paste cream, which is usually found on Mont Blanc cake,
I wanted to give it the shape of a nest with chestnuts in it.
But my son teases me about whether it's buckwheat noodles. Whoops...
Anyway, the video contains tips to improve the flavor of chestnut cream.
Please check this in the video.
It's a whipped cream cake, but the cake sheet is not Genoise but ‘Sacher torte’ style sponge cake.
After creaming the chocolate, butter and egg yolk, mix the egg white meringue to complete the cake batter.
This sponge cake having a velvet texture goes well with the chestnut cream.
The last decoration of the cake, how to make leaves, was excluded from the video.
There's nothing special about it, and I was concerned that the video would be too long.
Using shop bought sugar fondant, make dough of three colors and knead it togather.
After rolling out them,cut it out using a leaf plunger cutter.
Sugar fondant products I used : smartstore.naver.com/foodrium...
Here is a video I made using this product. Once you see it, it will be helpful.
Cupcake topper decoration made from fondant. Go to • 쉬운 폰던트 컵케이크 만들기./Lovel...
This chestnut whipped cream cake is not too sweet and I think it's really delicious.
Please watch the video and try it.
Thank you for today’s watching. ^^
Ingredient
♥︎ Chestnut Cream Mousse
1.5g of gelatin
64g chestnut paste
12g sugar
10g rum
110g whipped cream
♥︎ ‘Sacher’ sponge
40g butter
26g icing sugar
42g dark chocolate (57.9% callebaut)
32g egg yolks
56g egg whites
48g sugar
40g cake flour
♥︎ Icing Cream
420g heavy cream
34g sugar
♥︎ chestnut cream
180g chestnut paste
10g rum
50g unsalted butter
15g heavy cream
♥︎ Rum Syrup
60g water
20g sugar
6g rum
The rum used in the above recipe is rum without alcohol.
Please refer to the video on how.
조꽁드님 혹시 럼을 사용하는 이유를 알 수있을까요??
친구생일때해주려고 몇십번봤어요ㅎ.ㅎ 만들어서 조꽁드님태그해서올려야겠어요!
보기는 충격적입니다, 그 자체가 기적입니다
넘 예쁘다 👍🤗🤗🤗🌺
조콘다 베이킹 사랑해요. 나는 인도에서 온 열렬한 팬이다.
예쁜 케이크네요~ 가을과 잘 어울립니다! 남편과 딸이랑 데이트 할 수 있도록 빨리 단풍이 물들었으면 좋겠네요ㅎㅎ
조꽁드님~ 케이크를 실온에두면 안에 무스가 녹을까요?ㅜㅜ 무스케이크는 온도에 너무 민감하니 항상 도전을 못해서.. 해보고싶은데 걱정이예요ㅠ
우와. 짱 예뻐요~~~🥰🥰🥰
남은 밤조림 안 먹어서 걱정이었는데 좋은 레시피 감사합니다!!
럼 대신 코앵도르 사용은 안되나요?
I cracked up when you stopped peeling the chestnuts and left the room. That feeling of: Why am I doing this when there's an easier way? xD
I was thinking ‘What person in their right mind makes their own chestnut paste?’ It’s truly a case where the canned stuff from France is not only so much easier, it’s better! I laughed so hard when you said that ’you could make your own. I’m not.’ Homemade chestnut paste is not worth the effort! I don’t know what magic they use to peel them, maybe an industrial steamer and brush rollers? Whatever it is, I’m happy to pay someone else to do it!
You’ve been adding humor to your videos and I like it.
00:12
I love watching these videos, they are so relaxing and the cakes always come out perfect 👌🏻
You're really good at making cakes.
Thank you for this recipe !
눈이 달콤하다
Отдыхаю когда смотрю ваши видео . Эстетика на высшем уровне 👍
When I get a notification that you have uploaded a video, my happy time begins 📸❣️🍊♥️ 🥳😘🥰🤩❤️