Mouthwatering Earl Grey shortcake with Earl grey ganache | Super detailed tutorial
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Published 2021-09-20
For more online classes please visit: hanbitcho.com/course/
You will love this. It’s a perfect combo of Earl grey flavour and soft/tender Korean style shortcake.
▶Earl Grey Short Cake◀
15cm diameter (the height would vary quite a bit depending on how much you press it down/how much whipped cream you actually use etc)
⊙Earl Grey Genoise⊙
Pls refer to the following link.
• Totally Foolproof Earl Grey Genoise |...
⊙Earl Grey Syrup⊙
Water 85g
Sugar 35g
Earl grey leaves 1g
Cointreau 3g (optional but recommended)
Add everything apart from the Cointreau and heat it up just to a boil. Steep for a few minutes then strain. Add in the Cointreau.
⊙Earl Grey Whipped Cream⊙
Heavy Cream (a) 80g
Earl Grey Tea Leaves 7g
Heavy Cream (b) 375g
Sugar 38g
Cointreau (orange liquor) 4g (optional but recommended)
① Boil & infuse heavy cream (a) and earl grey tea leaves. Strain the heavy cream to remove the tea leaves and re-measure + add back the liquid (heavy cream) that was absorbed by the tea leaves. Let it chill in the fridge.
② Now add everything (heavy cream (a), heavy cream (b), sugar, Cointreau) and whip to the desired thickness. Watch the tutorial for the appropriate thickness between insert/icing/piping cream. You need approximately 190g of insert, 190g icing and 120g of piping cream.
⊙Orange Peel (optional but recommended)⊙
I used store-bought. It takes way too long to make it yourself so I didn’t even attempt it. 40g (20g per layer)
⊙Earl Grey Milk Ganache⊙
Milk Couverture Chocolate 25g
Heavy Cream 25g
Earl Grey Tea leaves 2g
1. Heat the heavy cream and earl grey tea leaves. Steep the tea for a few minutes. Strain it and re-measure + add back the liquid (heavy cream) that was absorbed by the tea leaves.
2. Re-heat the tea-infused heavy cream to 40℃~50℃ and pour it into the melted milk couverture chocolate which is also at 40℃~50℃.
3. Use this ganache at around 25℃
⊙Putting things together⊙
Pls refer to the video for this.
⊙How to store⊙
Funny enough, this cake would taste best not immediately after making it but around 3~4hrs after completing it because the syrup really gets absorbed into the genoise so that it makes it super moist. This cake must be refrigerated at all times, and it will be good up to 3 days.
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/3hSMblB)
Silicone Mat: Silpat(amzn.to/3CApmLt) or Silpat equivalent(amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (amzn.to/3nWy3Mj)
Stand Blender: Vitamix QuietOne (amzn.to/3nTtBxK) Infrared Thermometer: amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3zwAHu4
Zester: Microplane (amzn.to/3EGD9Ck)
Whisk: Matfer
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For more online classes please visit: sugarlane.kr/english
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#earlgrey #shortcake #sugarlane #조한빛 #슈가레인
All Comments (21)
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I made this following your very detailed instructions and I’m so happy that my cake turned out so perfect! It was my first time making an earl grey cake so all the steps and explanations were helpful. I did change a few steps tho, I didn’t add any orange peel bc I’m not a big fan and I put the earl grey ganache between the layers of the cake instead of on top. Love how chocolatey it was :) thank you for this recipe!
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i love the way he explains everything. it’s very calm and enjoyable. he makes me wanna learn more!
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I appreciate his gloves. Dark. This way it his movements and finished cake , (I process) that stands out. No hand distraction. Well done ✅
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Such therapeutic videos and such soothing voice you’ve got! Amazing content as always!
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Someone explain why this master master chef is so so so underrated!?
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I am an amateur baker , i'v been baking a long time and i know an awsome recipe by watching it. Hanbit , you are awsome !
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I'm in training to become a pastry chef right now and that's so beautiful I hope to be to this level one day.
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Thank you so much for your kind recipe sharing, Hanbit! Your baking tutorial is like a magic spell getting me comfort, especially your beautiful English. Now, you’re the first Korean pastry YouTuber I follow. Love ❤️
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This man is very calming so soothing and very educational but I’m starting to learn from him and I enjoyed the long videos he is so specific very well much mannered and made baking incredibly fun and easy . I must ask please upload more modern Korean desserts and baking . Mr.Cho , Thank you so much in advance .
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The cake looks so delicious.I can't wait to try making this cake because I love earl grey. Thank you so much for sharing this super detailed tutorial, chef. This is the best and comprehensive tutorial I've ever seen. :D
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I just love this video of yours so much! I was so struggling to decorate cakes and at one point I even gave up making layered cakes. This video makes me start baking cakes again and actually love practicing cake decoration :)
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Thank you so much for teaching us how to make cakes. You're good at explaining, it's very clear that everything looks simple. Can't wait to try what you've taught us 🤤
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Thank you for providing such detailed and clear instructions! I tried making this cake for my family and it was gone within a day! After a day or so in the fridge, the genoise soaks up the early grey syrup which makes the cake absolutely delicious!
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If I could imitate even half the quality of this cake I think I'd be happy 😋
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Thank you so much for another great tutorial! I've noticed your channel is growing in a quite nice pace. I'm really happy for you, congratulations!
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Tea, cake, thorough explanations ... This video is perfection. Thank you! 💖
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I tried this recipe yesterday! It's heavenly delicious ..the cake is moist and soft ! Thank you😊
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각 크림 별로 질감을 설명해주셔서 정확히 따라히기 넘 좋아요!! 🙌 시럽 바르는 팁도 소소한 꿀팁이네요ㅎㅎ
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'The moment of glory' sound when Cho is tasting the cake after all the hard work is complete.....is super. I can't help but salivate while watching.
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Thanks chef for the recipe. I already made this cake and it was so delicious. The smell and taste of earl grey tea made me (and my dad) really happy. Thanks for sharing again 👏🏻
