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クッキー（生チョコクッキーサンド）｜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

(A)薄力粉 : 200g
(A)ココアパウダー : 40g
(B)粉糖 : 80g
(B)無塩バター : 120g
卵 : 1個
(C) Bitter chocolate : 360g
(C) fresh cream : 290g
Unsalted butter : 40g
ビターチョコレート : 適量

Time required

40minutes

Procedure

1) 下準備をする 00:29
(A)を合わせて、全体が混ざるように2～3回ふるう。
2) クッキー生地を作る 01:06
Put (B) in a bowl and mix with a rubber spatula.
Add the beaten egg in 2 batches, mix well each time, add 1 and mix in a cutting motion.
Divide the dough in half, wrap in plastic wrap, flatten and chill in the refrigerator for at least 2 hours.
3) 焼く 03:16
Sandwich 2 with a cooking sheet, and use a rolling pin to stretch it into a square with a uniform thickness.
Cut into 5cm x 5cm squares and preheat the oven to 170°C.
Arrange the dough on the baking sheet and bake at 160℃ for 10-15 minutes.
Bake the remaining half of the dough in the same way.
4) ガナッシュを作る 05:13
Put (C) in a bowl, cover with plastic wrap and heat at 600W for 30 seconds.
Repeat 5-6 times until the chocolate is completely melted.
While still warm, mix slowly with a rubber spatula until it becomes glossy.
Once mixed, add butter and mix until smooth, pour into a mold lined with paper, and chill in the refrigerator for about 1 hour to harden.
5) 仕上げる 07:49
型から外して紙をはがし、温めた包丁で4.5cm×4.5cmに切る。
クッキーの片面に溶かしたチョコレートを刷毛で薄く塗り、ガナッシュを挟んだら完成。

Point

・Use a 18cm x 18cm square ganache mold.
・Refrigeration time is not included.
・Bring butter and eggs to room temperature. Note that if the ganache butter is cold, the chocolate will harden and will not mix.
・When making cookies, it is recommended to use powdered sugar, as granulated sugar may leave grains behind.
・Do not put the eggs directly into the bowl. Add beaten eggs to make mixing easier.
・When the cookie dough does not stick to your hands and becomes smooth, it is a standard of finish. Do not use flour when stretching, as it will change the texture and taste. When cutting, it is better to cut with the knife upright so that the knife does not stick to the dough and cuts cleanly.
・When mixing the ganache, mix slowly from the middle to make it easier to emulsify. Don't worry if it separates halfway through, keep mixing until it has a nice sheen.
・The ganache will not stick to the paper once it cools down, so if you can't remove it cleanly, chill it again in the refrigerator. If you warm the knife with hot water or fire before cutting, you can cut the cross section cleanly.
・You can use your favorite chocolate to coat the cookies. By coating the chocolate, the moisture of the ganache does not enter the cookie, so it has a better texture and is recommended.
・It is also possible to add tea flavor to ganache and cookie dough, or add your favorite spices to arrange it.
・It is also recommended to sprinkle dry fruits and powder on the cross section.
・Battery scraps can be used as many times as you like by mixing them, so cookies alone are delicious.
・Use 35% fresh cream and 67% cacao bitter chocolate.