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Cake (croissant cake) | Manmaru kitchen's recipe transcription

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Ingredients

Frozen pie sheet (18cm×18cm) : 2 sheets
卵 : 1個
チョコレート : 100g
生クリーム : 100cc

Time required

20minutes

Procedure

1) bake a frozen pie sheet 00:25
Cut the frozen pie sheet in half and cut the frozen pie sheet in half diagonally into triangles.
Roll out the cut frozen pie sheet thinly with a rolling pin, and sprinkle it from the bottom (bottom part of the triangle) to make a croissant.
Arrange the croissants so that they are leaning against the side of the cake tin with a cooking sheet.
Make a beaten egg and spread it on the surface of the croissants.
Bake in an oven preheated to 180° for 20-25 minutes to cool.
2) チョコレートを溶かす 03:23
Break the chocolate into small pieces in a bowl.
Add the heavy cream to the bowl with the chocolate.
Melt the chocolate in a water bath.
3) 仕上げる。 04:52
Pour the chocolate into the cooled 1.
Chill in refrigerator for 3 hours.
Take it out of the refrigerator, remove the bottom of the cake mold, and use a knife to peel off the bottom plate.
Remove the cooking sheet and put it on a plate to complete.

Point

・Prepare a 15 cm round cake mold.
・Thaw frozen pastry sheets at room temperature for about 10 minutes. On days when the temperature is high, wait about 5 minutes to see how it looks, and be careful not to make it too soft.
・When arranging the frozen pie sheets in step 1, press them firmly against the bottom and sides of the cake mold, or they will fall over while baking.
・When making the beaten egg in step 1, beat it until it is no longer strained.
・We recommend using animal-based whipped cream for its richer flavor.
・When using 2 types of chocolate, add 50cc of fresh cream to each piece of chocolate (50g).
・The time required does not include 3 hours for cooling in the refrigerator.