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HidaMari Cooking

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Number of Videos: 767本

Ingredients

無塩バター : 100g
粉砂糖 : 60g
塩 : ひとつまみ
卵 : 30g
薄力粉 : 150g
アーモンドプードル : 30g
ココアパウダー : 5g
スイートチョコ : 220g
生クリーム : 200ml
ココアパウダー : 適量
ピスタチオ : 適量

Time required

30minutes

Procedure

1) make the dough 00:06
Add powdered sugar to the unsalted butter and mix.
Add egg and mix.
Sift in the cake flour, almond powder, and cocoa powder and mix well.
Wrap the dough in plastic wrap and roll it out to a thickness of 3mm.
Chill in refrigerator for 1 hour.
Spread the dough on a tart mold, wrap it in plastic wrap and chill in the refrigerator for 1 hour.
2) bake the dough 03:34
Place a cooking sheet and tart stone on top of 1.
Bake in an oven preheated to 180 degrees for 14-18 minutes.
Remove the tart stone and brush with beaten egg.
Bake in an oven preheated to 180 degrees for 3-8 minutes.
3) make raw chocolate 04:24
Place the heavy cream in a small saucepan and heat until just before boiling.
Add the warm cream to the sweet chocolate and mix while melting.
Add raw chocolate to the cooled dough.
Cool overnight in the refrigerator.
Decorate with cocoa powder and pistachio.

Point

First, mix the butter well until smooth.
・Make 1 egg yolk and 30g of egg white in advance.
・Sift in the powdered sugar.
・Use a rolling pin to roll out the dough.
・When laying the dough on the mold, hold it down with your hand.
・When applying the beaten egg to the dough, it is easier to apply using a brush.
・Put the raw chocolate in the dough and flatten it by stroking it with a spatula.