Duckwerds (Duckwerds with salted caramel cream)｜KAZUAKI EGUCHI / Chocolate professional: Chocolatier Chocolate's recipe transcription

Preheat the oven to 180 degrees.

Combine (A) and sieve about 3 times and cool in the freezer.

Put (B) in a bowl and beat with a hand mixer at the fastest speed.
Add 2, mix with a rubber spatula, and put in a piping bag.

Place the wet mold on the cooking sheet and squeeze 3 into it.
Flatten the surface and peel off the sides with a bamboo skewer.
Remove the mold, sprinkle the surface with powdered sugar and let it sit for 1-2 minutes.
When the powdered sugar on the surface melts, shake the powdered sugar on the surface again.

4を天板に乗せ、180度に予熱したオーブンで15分焼く。
パレットでクッキングシートから生地を剥がす。

Heat the pan to warm.
Add half the granulated sugar (for the cream) and heat while turning the pan each time.
When it boils, reduce the heat and heat while turning the pan until it becomes a deep caramel color.
Turn off the heat, add the fresh cream little by little and mix well with a rubber spatula.
Add the fleur de sel and mix thoroughly.
Pour into ice water (not listed) and cool while stirring.

Put unsalted butter in a bowl and knead.
Add a scoop of 6 and mix.
Add remaining 6 and mix.

5に7を絞り、5で挟む。
お皿に盛って完成。