クレムブリュレ（クレムブリュレショコラ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

・Amount for 4 cocotte molds with a diameter of 10 cm and a height of 3.5 cm.
・If the range and oven are integrated, melt the chocolate in the range first, then start preheating the oven.
・When mixing the chocolate, make sure that there is no unmelted mixture and mix thoroughly.
・Egg whites can be frozen and reused for other sweets.
・If you whisk the egg yolks and sugar until they become white, air will enter and the result will not be smooth, so just mix them together.
・By purifying the dough, the excess is removed and the dough is evenly mixed.
・Egg white, which is a protein, is sensitive to the temperature at which it tends to harden, so you can omit it and use heavy cream or egg yolk with a high oil content.
・It will feel a little loose when baked, but it will harden with chocolate when chilled in the refrigerator.
・If you use a mold with a height of about 3.5 cm, the fire will definitely come in after baking for 25 minutes.
・When using a burner, use a bat to raise the bottom of the workbench so that it does not burn.
・The surface hardness can be maintained by repeating the work of applying the tip of the flame to the burner and baking it with sugar.
If you don't use a burner, burn the sugar to make caramel, pour it while it's hot, spread it over the whole and let it cool.
• Caramel has a thick surface, and when made in a burner, has a thin layer and a light texture.