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This video has subtitles! The recipe is below the summary section ↓ Click here to subscribe to the channel → https://www.youtube.com/channel/UCLCiHQ7EbH0kVmgq6ckrIXw * If you tap the bell mark after registration, you will be notified of new videos! -------------------------------------------------------------------- Hello, this is Nekonome! I'm Japanese and I'm posting Japanese videos. But I would like to convey the content to everyone overseas who is watching my video. Therefore, we use the translation function to translate into various languages. I can't speak English, so I may not be able to translate it well ... I hope you still enjoy it. -------------------------------------------------------------------- [Recipe] One 15cm cercle ~ Parta Brize ~ Unsalted butter 47g Cake flour 98g Egg yolk 16g Water 23g Salt 0.8g ~ Apareil Maron ~ Milk 65g 42% fresh cream 42g 1/6 vanilla beans Egg yolk 50g Granulated sugar 25g Marron paste 40g Dark lamb 2g Chestnut boiled in astringent skin, appropriate amount ~ Claim Chiboust Marron ~ (Claim Patissier) Milk 200g Egg yolk 40g Granulated sugar 15g Soft flour 20g Gelatin 5g Marron paste 112g (Italian meringue) Egg white 95g Water 48g Granulated sugar 145g ~ Finishing ~ Casonade appropriate amount [How to make] ~ Parta Brize ~ ・ Cut the butter into 1 cm squares, sift the cake flour and cool it in the refrigerator. ・ Mix egg yolk, water and salt and cool in the refrigerator. ・ Add flour to well-chilled butter and chop finely with a card. ・ When the butter becomes finer, rub it by hand to make it into a powder (sub-large). ・ Add the combined egg yolk, water and salt, and mix by cutting with a rubber spatula. ・ Wrap the dough in plastic wrap and cool it in the refrigerator for 1 hour. ・ Extend to 3mm thickness and lay in a mold ・ Picket, lay a cooking sheet, and put tart stones on it. ・ Bake at 180 ℃ for about 25 minutes, remove the tart stone, apply a thin coat of whole egg, and bake again for 3 minutes. ~ Apareil Maron ~ ・ Add granulated sugar to egg yolk and blanc seal it. ・ Add milk, whipped cream and vanilla beans to the hand pan and boil lightly. ・ Add to egg yolk while mixing with a whipper ・ Return to the hand pan and heat to 83 ℃ over low heat while mixing with a rubber spatula. ・ In addition to marron paste, apply a hand blender and add dark rum. ・ Sprinkle the cut astringent skin boiled in partabrize and pour the apareil. Bake in an oven preheated to 170 ° C for about 20 minutes ~ Claim Chiboust Marron ~ (Claim Patissier) ・ Blanc seal egg yolk and granulated sugar, add flour and mix gently. ・ Boil the milk, add it to the yolk little by little, and return it to the hand pan while straining. ・ Boil well over high heat and remove from heat when it becomes loose. ・ Add soft gelatin ・ Add to marron paste in several batches, wrap in plastic wrap and leave as it is (Italian meringue) ・ Put granulated sugar and water in a hand pan and heat over low heat. ・ When the temperature reaches about 70 ℃, start whipping egg whites at medium speed. ・ When the granulated sugar and water reach 118 ℃, add them to the meringue little by little and whisk at high speed. ・ When the whole foams firmly, drop it to medium speed and stir until the rough heat is removed. ・ Add to creme patissier in several portions and mix with a whipper. ・ Pour into 15cm cercle while simulating ・ Cool and harden in the freezer ~ Finishing ~ ・ Remove the chiboust from the cercle and place it on the tart stand. ・ Shake the casonade in several times and caramelize with a burner.