Japonais with Italian buttercream

Pralin butter cream japonais

chef karen's chocolate buttercream japonais

                                                   **  How to make Japonais**

  

 1.Sieve all dry ingredients (Cream of tartar 1g, Cornflour50g, Ground almonds250g, Caster sugar175g)

 2.prepare a flat tray with a sheet of silicon paper (mark the circles on the paper)

 3.Attach the paper by filping up on the grease tray

 4.Whip egg white 250g until stiff and gradually add caster sugar 150g

 5.Mix half of egg whites mix to the dry ingredients, mixing carefully

 6.Add rest of the egg whites mix and carefully blend

 7.pipe on the tray 

 8.Bake at 170 degree celcius until becoming golden brown colour

Japonais with Coffee butter cream

Tarte aux fruits-Fruit tart

Demonstration class; a ches shows us how to make fruits tart.

**ingredients**
(Tart dough)

Bakers flour 500g
Caster sugar 250g
Butter 250g
Eggs 110g
Lemon zest 1 each
Tart tin 3 x 24 cm ring
8 strawberries
Blue berry 1 pack
2 kiwi
Raspberry 1 pack

(Creme patissiere- Pastry cream)

Cold Milk 500ml
Vanilla bean 1/4
Egg yolks 100g
Castar sugar 100g
Cornflour 60g
Butter 35g

(Flan gel)

Flan gel 500g
water 375ml

 

1. Rub softened butter by hands
2. Mix caster sugar with eggs and lemon zest
3. whip no1+ no2
4. Dust flour on the table
5. Knead dough gently  and flat by hands

 presentation!
Pastrt cream was a bit undercooked so when I cut it into pieces, fruits on the top of a tart were collapsed.
Cream was supposed to be harder and thicker.
DO not forget to boil and stir the cream for 2 minnutes until it looks like lava.