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Les sens ciel

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Ingredients

(A) fresh cream (35%) : 25g
(A) Unsalted butter : 38g
(A) Sweet chocolate (55%) : 40g
(B) Egg yolk : 2 pieces
(B) granulated sugar : 25g
卵白 : 1個
Granulated sugar (for meringue) : 35g
薄力粉 : 18g
ココアパウダー : 18g
Sweet chocolate (55%) (for ganache) : 150g
(C) fresh cream (35%) : 120g
(C) starch syrup : 12g
Unsalted butter (for ganache) : 15g
ブランデー : 2g
(D) Sweet chocolate (55%) : 180g
(D) Cocoa butter : 40g

Time required

120minutes

Procedure

1) melt the chocolate 00:45
Place (A) in a heat-resistant bowl and heat in a 500w microwave for 30 seconds.
Remove, mix and repeat until melted.
2) make the dough 01:15
Mix (B) with a hand mixer.
Lightly mix the egg whites and add granulated sugar (for meringue) in several batches.
Add to (B) and mix.
Put flour and cocoa powder in another bowl and mix.
Add to (B) while sifting and mix so as not to create air bubbles.
Add one scoop to 1 heated to 38 degrees and mix well.
Mix with (B).
3) bake the dough 04:47
Line a baking sheet with kitchen paper.
Spread kitchen paper inside the cercle and pour in 2.
Bake in an oven preheated to 130 degrees for 30 minutes.
Remove from heat, wrap and cool in the refrigerator.
Remove from the cercle and cut the surface flat.
4) make ganache 06:14
Wrap the bottom of the cercle with plastic wrap and put cake film inside.
Heat the sweet chocolate (for ganache) in the microwave and melt.
Mix (C) and heat in the microwave until steam comes out.
Add the warmed (C) little by little to the melted sweet chocolate (for ganache) and mix well each time.
Add unsalted butter (for ganache) and mix well.
Add brandy and mix well.
Finally mix with a hand blender.
5) lay the dough 09:11
Pour into 4 cercles.
Place 4 and place in the refrigerator overnight.
6) make a coating 09:59
Melt (D), mix, and finely chop the hardened material.
Place in a heat-resistant bowl and heat in a 500w microwave for several 10 seconds.
Remove, mix and repeat until melted.
Place a small amount in a piping bag.
7) 仕上げる 10:44
5をセルクルから外し、6を全体にかける。
6の絞り袋のチョコレートでデコレーションする。
固まるまで置く。
半分に切り、お皿に盛って完成。

Point

・For children, it is good to make without brandy.
・Uses cercle with a diameter of 7.5 cm and a height of 4 cm.
・By thoroughly emulsifying the ganache with a hand blender, it will be difficult to separate and the finish will be smooth.
・If you chill the egg whites before using, it will be easier to make the meringue.
・If the temperature is lower than 40 degrees Celsius when adding butter, warm it before adding it.
・Adjust the temperature of the coating chocolate to about 37 degrees. If you have leftovers, lightly warm them, strain them, wrap them in plastic wrap, and store them in a cool place.
・When cutting the cake, you can cut it cleanly by warming the knife.