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テリーヌ（テリーヌショコラ）｜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

(A) Bitter chocolate : 125g
(A) Milk chocolate : 35g
(A) Unsalted butter : 110g
(A) Cane sugar : 60g
卵 : 2個

Time required

40minutes

Procedure

1) make the dough 00:25
Put (A) in a bowl and cover with plastic wrap.
Melt in the microwave for 4-5 times at 600W for 30 seconds.
Mix with a whisk.
Add half the egg and mix.
Add the remaining eggs and mix.
2) Bake in a hot water bath 02:32
Pour 1 into the mold.
Put it in a vat and pour hot water (out of quantity).
Switch the oven preheated to 170 degrees to 160 degrees and bake in hot water for about 25 minutes.
3) finish 03:12
Leave 2 in the mold and cool in the refrigerator for about 1 hour until completely cooled.
Remove from mold.
Cut into desired size with a warm knife and it's done.

Point

・A pound type of 7.5 cm x 17 cm x 6 cm is used.
・Preheat the oven to 170 degrees.
・Use L size eggs.
・Spread a cooking sheet on the mold.
・Bitter chocolate uses 67% cacao, and milk chocolate uses 41% cacao.
・Using cane sugar gives it a luxurious taste, but you can use granulated sugar instead.
*Unsalted butter cannot be substituted for margarine.
・Crack the eggs into a container in advance to make sure they are not damaged.