여름제철 초당옥수수로 만든 달콤한 초당옥수수 타르트🌽🌽🌽/Super sweet corn tart

안녕하세요! 오늘은 초당옥수수 디저트를 준비했어요. 옥수수 알갱이 모양으로 파이핑도 했어요. 파이핑 아이디어는 해외 셰프님의 디저트를 보고 얻었고, 저도 옥수수의 느낌을 살려보려 노력했어요. 옥수수의 눅진한 맛을 살리려고 크레뫼를 넣고,카라멜팝콘과 옥수수 아이스크림이 떠올라 초콜릿과 카라멜맛도 넣었어요. 당도와 초당옥수수의 맛이 묻히지 않는 비율을 조절하느라 여러번 테스트를 했으니 여름이 지나기 전 한번 만들어 드셔보시면 좋을것 같아요./*실리코마트 SF119사용 [Ingredients] [코코아스트뢰젤/cocoa crumble] 버터(unsalted butter) 52g 설탕(sugar) 52g 소금한꼬집 (a pinch of salt) 박력분(cake flour) 73g 아몬드가루(almond flour) 23g 코코아가루(cocoa powder)10.5g [카라멜리아 크레뫼/Caramel cremeux] 물(water) 10g 설탕(sugar) 34g 생크림(heavy cream) 94g 노른자(egg yolk) 22g 판젤라틴(leaf gelatine) 1.5g 발로나 카라멜리아 (Valrhona Caramelia) 36g 다크초콜릿(Dark chocolate)(64%) 12g 무염버터(unsalted butter) 6g [크렘샹티/creme chantilly] 생크림(heavy cream)170g 설탕(sugar)17g [크루스티엉/croustillant] 코코아스트뢰젤 (cocoa crumble) 72g 파에테포요틴 108g (Paillete Feuilletine) 골드초콜릿(칼리바우트) 56g (Gold chocolate/ Callibaut) 다크초콜릿(Dark chocolate)(64%)8g 카카오버터 (cocoa butter) 10g [초당옥수수 크레뫼/Super sweet corn cremeux] 초당옥수수 알갱이 (super sweet corn kernels) 215g 우유(milk) 220g 생크림(heavy cream)105g 노른자(egg yolk) 74g 화이트초콜릿(오팔리스)105g (white chocolate/Valrhona Opalys) 판젤라틴(leaf gelatine) 7.8g 소금(salt) 1g 무염버터(unsalted butter) 25g [초당옥수수 가나슈몽떼크림/ super sweet corn ganache montee cream] 초당옥수수 알갱이(corn kernels)180g 생크림A(heavy cream A) 225g 화이트초콜릿(오팔리스) (white chocolate/Valrhona Opalys) 125g 판젤라틴 (leaf gelatine) 5.7g 버터 (unsalted butter)15g 생크림B(heavy cream B) 195g [바닐라 휘낭시에/Vanilla financier] 흰자(egg white) 83g 무염버터(unsalted butter) 73g (태우기전) 박력분(cake flour) 29g 아몬드가루(almond flour) 39g 흰설탕(sugar) 26g 흑설탕(brown sugar) 11g 소금(salt)1.2g 꿀(honey) 9g 물엿(corn syrup) 7g 바닐라빈(vanilla bean) ¼개 *초당옥수수(super sweet corn kernels for deco.)(데코용) *피스타치오분태(pistachio) *타임(thyme) [Process] ◆Cocoa crumble 1)Put the cold ingredients into a food processor and blend until they start to come together. 2)Place a Teflon sheet or parchment paper on a prepared pan, spread the crumble mixture, then bake at 165–170°C for about 13–15 min. Let cool completely. ◆Vanilla financier 1)Whisk the egg whites, add honey,corn syrup, and mix. Then add the sugar ,dark brown sugar and mix. Set aside. 2) Brown the butter, then cool it down to 50–60°C 3) Sift the dry ingredients and salt into the egg white mixture and mix with a whisk 4) Add the vanilla bean and butter, and use a whisk to fully emulsify. Cover the bowl with plastic wrap, then rest in the refrigerator. ◆Cramelia cremeux 1) Soak the gelatin sheets in cold water until soft, then squeeze out the excess water. 2) Put water and sugar in a pan, heat until it turns into light brown color, then add the heated cream in portions to make caramel. Cool it down to 50–60°C. 3) Whisk the egg yolks, add the caramel, and mix. Transfer to a pan and heat, stirring with a spatula, until it reaches 82–83°C to make an anglaise cream. 4) Put Caramelia chocolate, dark chocolate, and gelatin into a bowl. Strain the caramel anglaise over them and mix. When emulsified, add room temperature unsalted butter and blend thoroughly with a hand blender. 5)Pour 0.8cm thick into 4cm round molds and freeze. ◆Super sweet corn ganche montee 1) Soak the gelatin sheet in cold water in advance, then squeeze out the excess water. 2) Use a hand blender to blend cream (A) heated to 80–85°C with corn kernels to make a paste. 3) Put white chocolate and gelatin in a bowl, strain the corn paste in, mix well, and add room temperature butter. Emulsify thoroughly with a hand blender. 4) Add the cold cream (B) in stages and mix. Wrap tightly and refrigerate for at least 6 hours. ◆Super sweet corn cremeux 1) Blend corn kernels, milk, cream, and salt with a hand blender to make a paste, then warm it up. Gradually add it to lightly whisked egg yolks while mixing. Transfer to a saucepan and cook to make a crème anglaise (heat to 82–83°C) 2) Put white chocolate and gelatin in a bowl, pour the strained anglaise over them, and mix with a spatula. Add room-temperature butter and emulsify well. 3)Let it cool completely before using ◆Croustillant 1)Combine crumble, feuillantine, melted chocolate, and cocoa butter. Mix thoroughly. 2) Spread the mixture in a 7cm tart ring and freeze until set. ◆Chatilly cream 1)Whip cream and sugar together until stiff enough for piping. ◆Corn for decoration 1) Cut corn kernels into bite-sized pieces and lightly torch the surface for a roasted effect. ►Assembly 1) Cut the financier to a 1cm thickness and place it in a silicone mold. 2) Fill the mold halfway with corn crémeux, add the caramelia crémeux, then fill to the top with more corn crémeux and freeze. 3) Whip the corn ganache montée and put it into a piping bag fitted with an 8mm round nozzle. 4) Pipe a small amount of gold chocolate onto the frozen croustillant, then place the corn cake on top. 5) Pipe the ganache montée cream on surface, shaping it like corn kernels. 6) Use a star tip to pipe the chantilly cream on the top of the cake, put corn pieces, thyme, and chopped pistachios to finish.