焼き物（大葉とささみの焼き物）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 25minutes
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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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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.
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