★Online Class★ https://hanbitcho.com/product ▶The Recipe◀ Yield: 8ea ★Tart Shell★ Pls refer to previous video: https://www.youtube.com/watch?v=ntoOcaJr2zE&t=660s Butter 50g Cocoa Powder 8g Salt 0.2g Whole Eggs 21g Cake Flour 100g Roll out the dough to 2.5mm thickness and cut out using 6cm square cookie cutter. Bake at (pre-heat 165℃) 165℃ for 15mins. ★Strawberry Jelly★ Strawberry Puree 90g Raspberry Puree 20g Sugar 12g Gelatin 2.2g Fill in Mould SF263 (Silikomart) ★Chocolate Mousse★ Milk 88g Heavy Cream 83g Gelatin 2.3g Dark couveture 165g Milk Couverture 33g Whipped Heavy Cream 338g ★Velvet Mixture★ Dark Couverture Chocolate 30g Cacao Butter 30g Melt dark couverture chocolate and cocoa butter. Spray the mixture at 45℃ on a frozen mousse surface. ★Cocoa Droplet★ 25g Absolu Cristal 1g Cocoa Powder Mix well and pipe on top of mousse. (heat lightly in the microwave if needed) ------------------------------- ★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/ #chocolate #petitgateau #hanbitcho #sugarlane