Black Forest Tart
Hoy preparamos una nueva versión de la famosa Tarta Selva Negra.
Ganache batida de Kirsch:
120 g Nata con 35% de grasa
1.5 g Gelatina 200 Bloom
170 g Chocolate blanco 31%, derretido
Vainilla en polvo
280 g Nata con 35% de grasa, fría
20 g Licor Kirsch
Whipped Kirsch Ganache:
120 g Heavy Cream
1.5 g Gelatin 200 Bloom
170 g White chocolate 31%, melted
Vanilla powder
280 g Heavy Cream, cold
20 g Liqueur Kirsch
Compota de cereza:
25 g Azúcar granulado
3 g Pectina
150 g Cerezas sin hueso
Cherry compote:
25 g granulated sugar
3 g pectin
150 g Pitted cherries
Bizcocho Genovés de chocolate:
90 g Yemas de huevo (5)
50 g Azúcar granulado
145 g Claras de huevo (5), a temperatura ambiente
Una pizca de sal
70 g Azúcar granulado
70 g Harina de todo uso
20 g Cacao en polvo
Chocolate Genoise:
90 g Egg yolks (5)
50g granulated sugar
145 g Egg whites (5), at room temperature
a pinch of salt
70g granulated sugar
70 g all purpose flour
20 g Cocoa powder
Para las tartaletas:
3 hojas de masa Filo
Mantequilla derretida
Azúcar glas
For the tartlets:
3 sheets of phyllo dough
Melted butter
icing sugar
Sígueme en Instagram: @ettorecioccia
Visita mi web: https://www.bavette.es
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