クッキー（チョコレートバターサンドクッキー）｜HidaMari Cookingさんのレシピ書き起こし

Melt the sweet chocolate (for cookies) in a water bath.
Put (A) in a bowl and mix.
Add melted sweet chocolate and mix.
Add egg yolk and mix.
Add (B) while sifting and mix.
Divide the dough in half and wrap in plastic wrap.
Lightly stretch from the top of the plastic wrap.
Remove from plastic wrap, place a cooking sheet on top, and roll out to a thickness of 4 mm.
Chill in refrigerator for 1 hour.

Remove from step 1 and bake in an oven preheated to 170 degrees for 12-15 minutes.

Wrap the leftover dough from step 2 with plastic wrap.
Tear into small pieces and roll into balls of 4g each.
Strain it like a coffee bean.
Bake in an oven preheated to 170 degrees for 13-16 minutes.

スイートチョコレート(バタークリーム用)を湯煎で溶かす。
生クリーム(バタークリーム用)を2回に分けて加え、その都度混ぜる。
湯煎から外し、冷ます。
無塩バター(バタークリーム用)をハンドミキサーで泡立てる。
混ぜ合わせたスイートチョコレートと生クリームを3回に分けて加え、その都度しっかり泡立てる。
絞り袋に入れる。

Put fresh cream (for ganache) in a pan and bring to a boil over medium heat.
Add sweet chocolate (for ganache) and mix.
Add unsalted butter (for ganache) and mix while melting.
Place in a piping bag.

Squeeze 4 and 5 on top of 2 and sandwich between 2.
Chill in the refrigerator until the buttercream hardens.
Serve on a plate and complete with 3.