★Online Class★ https://hanbitcho.com/course ★Sable Base★ Please watch this: https://www.youtube.com/watch?v=ntoOcaJr2zE&t=660s Roll out to 2.5mm, cut out using 5.5cm ring, bake at 160℃ for 10mins ★Blueberry Compote★ (SF027 Mould Silikomart) Blueberry Puree 80g Frozen Blueberries 80g Sugar 33g Pectin NH 2g Lemon Juice 4g Lemon Zest 3g Gelatin 2g Insert 20~25g per cavity. ★Lemon Curd★ (SF027 Mould Silikomart) Fresh Lemon Juice 24g Whole Eggs 28g Sugar 16g Butter 28g Gelatin 0.5g ★Cream Cheese Mousse (SF163 Mould Silikomart)★ Cream Cheese 120g Sugar 29g Heavy Cream (a) 13g Milk 35g White Couverture 26g Gelatin 2.4g Whipped Heavy Cream (b) 155g - whip this in advance ★Neutral Glaze★ Please watch this: https://www.youtube.com/watch?v=iQbiwVlBbpI&t=200s ------------------------------- ★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 --------------------------------------------------- ★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★ https://instagram.com/sugarlane.korea ★Online Courses★ https://hanbitcho.com/ #dubaichocolate #basque #cheesecake #hanbitcho #sugarlane