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ティグレ｜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

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

チョコチップ : 20g
アーモンドパウダー : 40g
砂糖 : 35g
薄力粉 : 10g
卵白 : 30g
無塩バター : 40g
ビターチョコレート : 50g
生クリーム : 50g
バター : 適量

Time required

20minutes

Procedure

1) 生地を作る 00:45
Place butter in a pan and heat over medium heat until browned.
Transfer to a heat-resistant container.
Put egg whites, almond powder, cake flour and sugar in a bowl and mix well.
Add burnt butter and chocolate chips and mix.
Put the dough in a bag and squeeze it into the mold.
Bake in an oven preheated to 190 degrees for 15 to 20 minutes at 180 degrees.
When baked, take it out of the mold and remove the heat.
2) ガナッシュを作る 04:07
Place chocolate and fresh cream in a heat-resistant container.
Wrap and heat in a 600W microwave for about 30 seconds.
Repeat 4-5 times.
Spread it on a vat and remove the rough heat.
Place in a piping bag.
3) decorate 05:00
Put the baked dough on the other side and put it in the mold again.
Squeeze 2 from the top and complete.

Point

・Use chocolate chips that are 67% bitter chocolate.
・Use 35% fresh cream.
・Unsalted butter is recommended for the butter to be applied to the mold.
・Mix almond powder, cake flour, and sugar in advance and sieve.
・ When cooling the ganache, cool it at room temperature without putting it in the refrigerator.
・Burch the butter while mixing.