DOMINIQUE ANSEL BAKERYさんのインスタグラム写真 - (DOMINIQUE ANSEL BAKERYInstagram)「Had fun baking on @instagram Live with @phil.rosenthal & @lilyrosenthal to make a Gianduja (Hazelnut Milk Chocolate) Tart to raise funds for @wckitchen. Just in time for (my first!) Father’s Day and my little boy finally home. 😊 Working on getting the full video up but here’s the recipe. Hope you’ll bake it for people you love too. (It’s also in my book #EveryoneCanBake). / FOR GANACHE 1¼ cup heavy cream ¼ cup whole milk 15½ oz (2½ cups) Gianduja* *If you don't have Gianduja, use 11oz dark chocolate & stir in 4.5tsp unsalted butter at the end. EQUIPMENT Pot Mixing bowl Whisk 1. Combine cream & milk in pot, bring to boil over medium heat. Remove from heat. 2. Place chocolate in bowl. Pour hot cream mixture over chocolate. Let stand 30 sec. Whisk til chocolate is melted & mixture is smooth. / FOR TART SHELL 1½ cups AP flour + more for dusting 2/3 cup powdered sugar 5¼ tbsp cornstarch ¼ tsp salt ½ vanilla bean (or ½ tsp extract) 2½ tbsp unsweetened cocoa powder 10 tbsp unsalted butter, cubed, room temp 1 large egg EQUIPMENT 8-in tart ring/pan Rolling pin Mixing bowl 1. Combine flour, powdered sugar, cornstarch, salt, vanilla, & cocoa powder in bowl. Add butter, mix w/ your hands (or stand/hand mixer) til butter is size of peas & ingredients combined. Add egg, mix w/ spatula til smooth. Don’t overmix. 2. Transfer dough onto plastic wrap. Shape into a ball. Wrap up & flatten into a disc. Refrigerate 30 min til cold & pliable. 3. Preheat oven to 350F. 4. Flour work surface & rolling pin. Unwrap dough, roll to 1/8 in thick square. Work quickly (add flour if dough sticks). 5. Cut into a round 1 in wider than tart ring. 6. Fonçage dough: Butter tart ring/pan. If using ring, line sheet pan w/ parchment. Set ring in center (no need to do this if using tart pan w/ bottom). Place dough on ring/pan, push down gently w/ your fingers, pressing dough along inside of ring/pan & into edges. Keep even thickness. Trim away excess w/ paring knife (if dough is warm, return to fridge for 15 min). 7. Line shell w/ parchment/coffee filter (fully cover dough). Fill w/ uncooked rice/dried beans. Bake til light golden, 15-20 min. 8. Cool 3 min. Unmold, let fully cool before filling.」6月21日 9時44分