#dessert #Sweets #Mote cuisine #Complimented rice #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views #Valentine's Day

カヌレ（カヌレショコラ）｜Les sens cielさんのレシピ書き起こし

お気に入りに追加

Les sens ciel

Number of Subscribers: 64.9万人
Number of View: 5,763.9万回
Number of Videos: 383本

Ingredients

(A) Milk : 375g
(A) Unsalted butter : 35g
(A) Granulated sugar : 80g
(B) Egg yolk : 3個
(B) granulated sugar : 80g
(C) soft flour : 90g
(C) Cocoa powder : 15g
ブランデー : 10g
(D) Sweet chocolate (55%) : 90g
(D) Cocoa butter : 20g

Time required

100minutes

Procedure

1) make the dough 00:31
Put (A) in a pot and heat over low heat until it reaches about 75 degrees while stirring.
Put (B) in a bowl and mix.
Put (C) in another bowl and mix.
Add about 1/3 of the heated (A) to (B) and mix.
Add (C) while sifting and mix, then add the rest of (A) and mix.
Strain the dough and wrap it in cling film.
2) put in mold 05:35
Spread unsalted butter (not listed) on the mold.
Mix 1, strain, and when the temperature of the dough reaches 25-27 degrees, add brandy and mix.
Pour 1 into the mold up to the 8th minute.
3) bake 07:23
Bake 2 in an oven preheated to 180 degrees for 60 minutes.
Place on a cake cooler to cool, remove from the mold and chill in the refrigerator.
4) 仕上げる 07:58
Mix and melt (D) and adjust the temperature to 36-38 degrees.
Put a small amount of (D) in a small piping bag and squeeze it into the recess of 3.
Add (D) to the top of 3 and serve on a plate to complete.

Point

・Enter the amount for 10 pieces.
・Add 150g of (A) to (B) at the beginning of step 1.
・The amount of dough to be poured into the mold in step 2 should be 65-70g.
・Keep the dough from step 4 chilled until just before coating with chocolate.
・In step 4, it is difficult to coat the chocolate in the recesses of the dough, so squeeze it in first.