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

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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) almond powder : 70g
(A) powdered sugar : 70g
(A) soft flour : 5g
(B) egg white : 3個分(約90～100g)
(B) granulated sugar : 30g
粉糖 : 50g
Granulated sugar (for cream) : 50g
フルールドセル : 1g
生クリーム : 40g
無塩バター : 100g

Time required

50minutes

Procedure

1) preheat the oven 00:36
Preheat the oven to 180 degrees.
2) sieve powder 00:41
Combine (A) and sieve about 3 times and cool in the freezer.
3) make the meringue 01:38
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.
4) 型に入れる 02:46
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.
5) 焼く 05:23
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。
6) making salted caramel 06:08
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.
7) 塩キャラメルクリームを作る 09:02
Put unsalted butter in a bowl and knead.
Add a scoop of 6 and mix.
Add remaining 6 and mix.
8) 仕上げる 10:20
5に7を絞り、5で挟む。
お皿に盛って完成。

Point

・ Describe the amount for 8 Duckwords.
・Duckword type is used. If not available, a round type can be substituted. Use while the mold is wet.
・If there is no palette in step 5, remove it carefully by hand.
・Use fresh cream that has been returned to room temperature.
・When you add fresh cream in step 6, steam will come out, so be careful not to burn yourself.
・Cool the caramel in step 6 until it reaches 40 degrees.
・Make unsalted butter soft before using.