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Cacao! ∴∵ゞ(´ω`*) ♪ We’re making a tart cake with American cherries today. We have some chocolate diplomat cream at the bottom of the tart, topped with glaçage and American cherry. It’s not as sweet as it looks, and it has quite a refreshing taste! Thank you for translating the subtitles and video descriptions. Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ niconico : http://www.nicovideo.jp/user/1044719 cookpad : https://cookpad.com/kitchen/1890523 [Ingredients] ■Tart base crust (15cm) Unsalted butter: 50g Granulated sugar: 30g Whole egg: 30g A - flour: 90g A - Cocoa powder: 12g [Recipe] 1. Soten the butter by kneading it 2. Add granulated sugar 3. Beat the eggs and add it to 2. 4. Sift A and add it to 3. 5. Let the dough cool in the fridge overnight. 6. Coat the pan with unsalted butter and spread the dough. 7. Once the dough is in the pan, prick with a fork and let it settle again. 8. Preheat the oven to 180℃. Bake 15 minutes with tile stones, then 10 minutes without. Egg wash and bake for another 3 minutes under 160℃. ■Chocolate Diplomat Cream Egg Yolk: 3 (40-60g) Granulated sugar: 50g All-purpose French-Style Flour (Lys D’or): 10g Corn starch: 10g Milk: 190g Black chocolate: 50g Unsalted butter: 10g Whipping cream: 40g B - Whipping cream: 100g B - Granulated sugar: 5g [Recipe] 1. Have the chocolate chopped up. 2. Add the yolk in a bowl, slowly mix in the sugar and blanch. 3. Sift the flour and cornstarch in 2. 4. Boil milk and add to 3, little at a time. 5. Bring 4 back into the pan and heat over medium heat. 6. Mix well while boiling to prevent any burning. 7. Take it off the heat and add butter and chocolate. 8. Once it’s completely melted, add the whipping cream while watching the consistency. 9. Let the custard cool in the fridge 10. Take it out of the fridge and soften it a little. 11. Whip B and mix with the custard. ■Glaçage Water: 30g Whipping cream 35%: 35g Granulated sugar: 50g Cocoa powder: 20g Gelatin sheet: 3g [Recipe] 1. Soak the gelatin sheet in water 2. Measure the cocoa powder and sugar in the same bowl and whisk it. 3. Heat water and milk in a pan. 4. When 3 reaches a boil, add 2 and mix, then heat again. 5. When it’s boiled, add the gelatin sheet and melt, then strain it. ■Nappage mix https://amzn.to/2X0RrKR ■Cherry pitter https://amzn.to/2MzXNwM ■Tart pan https://amzn.to/2WuCyvW ■Stove grill top https://amzn.to/2BQokNU ■Oven microwave Panasonic NE-BS801（廃盤） ■Convection oven https://amzn.to/2GdAhm4 ■Rubber gloves https://amzn.to/2TspE0z ■VALRHONA Feve Manjari 1kg, Cacao 64% https://amzn.to/2CnyW6W ■Couverture White chocolate　 Valrhona ‘’Feve IVOIRE” http://amzn.to/2myL2Cn ■Silicone whisk https://amzn.to/2DlhfIU ■Portable gas stovetop http://amzn.to/2vuv7ZY ■Acrylic ruler https://amzn.to/2Fs3dEZ ■Bronze mini pan https://amzn.to/2CmhQGv ■Kitchen scissors http://amzn.to/2gqjBvJ