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サンドイッチ（シャインマスカットのフルーツサンド）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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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

Egg (M-L size) : Four
(C) Bitter chocolate : 50g
(C) water : 60g
(B) soft flour : 45g
(B) Cocoa powder : 20g
きび砂糖 : 100g
(A) fresh cream : 140g
(A) Milk chocolate : 140g
(A) starch syrup : 30g
生クリーム : 260g
シャインマスカット : 適量

Time required

60minutes

Procedure

1) prepare the mold 00:28
Spread a cooking sheet on the mold.
Preheat the oven to 190 degrees.
2) make chocolate cream 00:40
Put (A) in a heat-resistant bowl, cover with plastic wrap, and heat in a 600w microwave for 30 seconds.
Repeat 3 to 4 times in the same way to melt and mix.
Add fresh cream, mix, wrap and chill in the refrigerator for 2 hours.
3) sieve powder 01:46
Put (B) in a colander and sift 2-3 times.
4) 卵黄生地を作る 02:10
Place (C) in a heat-resistant bowl and heat in a 600W microwave for 30 seconds.
Heat twice in the same way.
Separate the eggs into yolks and whites.
Mix heated (C), add egg yolk and mix.
Add 3 and mix until sticky.
5) メレンゲを作る 03:52
卵白にきび砂糖を加え、ハンドミキサーの高速で5分以上泡立てる。
6) make the dough 04:16
4に5をふたすくいほど加えて混ぜる。
混ぜたものを5に戻し入れて混ぜる。
7) 焼く 05:27
6を型に流し入れ、数回軽く落として生地を全体に広げる。
180度のオーブンで24分焼く。
型から取り出して粗熱を取り、1時間冷ます。
8) 挟む 05:55
Remove the 7 cooking sheet and cut the dough in half.
Put 2 in a piping bag and squeeze on one side of the dough.
Arrange the shine muscats so that there are no gaps.
Squeeze 2 in the gap between the shine muscat.
Squeeze 2 on Shine Muscat, put the rest of the dough on top and sandwich.
Wrap and cool in the refrigerator for 30 minutes.
9) 仕上げる 07:58
8の端を切り落とし、シャインマスカットの切り口が見えるように切る。
お皿に盛って完成。

Point

・Use a square roll cake mold.
・Shine muscat can be substituted with fruits with less moisture.
・Use 260g of fresh cream chilled in the refrigerator.
・If you chill the chocolate cream in step 2 in the refrigerator for as long as possible, it will be finished beautifully.
・In step 5, whisk until the meringue does not move even if the bowl is tilted.
・It will be easier to cut if you take the time to cool in step 8.