#dessert #Sweets #Mote cuisine #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views #Cafe food

Cake (chiffon sandwich with raw chocolate cream) | KAZUAKI EGUCHI / Chocolate professional: Recipe transcription of chocolatier Chocolate

お気に入りに追加

KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

Number of Subscribers: 26.5万人
Number of View: 2,437.1万回
Number of Videos: 160本

Ingredients

(A)薄力粉 : 80g
(A)ベーキングパウダー : 3g
(B)ミルクチョコレート : 40g
(B)水 : 80g
卵 : 4個
きび砂糖 : 100g
(C)ミルクチョコレート : 70g
(C)水あめ : 10g
生クリーム : 200g

Time required

100minutes

Procedure

1) 生地の下準備をする 00:23
(A)を合わせ、3回ほどふるっておく。
耐熱ボウルに(B)を入れ、ラップを被せて、600Wの電子レンジで1分加熱する。
溶け残りがないように泡立て器でよく混ぜる。
2) make egg yolk dough 01:21
卵の卵白を大きめのボウル、卵黄を小皿に分ける。
1に卵黄、ふるった(A)の順に加え、都度泡立て器でよく混ぜ合わせる。
3) メレンゲを作る 02:15
卵白にきび砂糖を加え、ハンドミキサーの高速で泡立てたあと、中速で1分程度泡立てる。
4) 生地を作る 03:07
Preheat the oven to 180 degrees.
Add 3 to 1 with a rubber spatula and mix well with a whisk.
Add the mixture back to step 3 and mix with a rubber spatula, scooping up from the bottom until it is evenly mixed.
5) 焼く 04:18
型に生地を流し入れ、竹串で回しながら混ぜる。
170度に温度を下げたオーブンで60分焼く。
型を逆さまの状態にし、粗熱を取る。
6) make fresh chocolate cream 04:53
ボウルに(C)を入れ、生クリームを半量加え、ラップを被せて600Wの電子レンジで90秒加熱し、泡立て器でよく混ぜる。
残りの生クリームを加えよく混ぜ、ゴムベラに変えて混ぜ残しがないよう混ぜる。
ラップを被せて冷蔵庫で2時間以上冷やしたあと、ハンドミキサーの中速で角が立つまで泡立てる。
7) 仕上げる 06:39
Once it has cooled down, insert a knife into the sides and bottom of the mold and remove it from the mold.
Cut into 6 equal parts with a knife and make a notch where you will add the fresh chocolate cream.
Put the fresh chocolate cream into a piping bag and squeeze it into the notched area.

Point

-Uses a 17cm aluminum chiffon mold (type with removable bottom).
・(B) Milk chocolate uses 41% cacao.
・M-L, LL size eggs are recommended.
・Be sure to sift the flour to avoid mistakes.
・In step 1, cover with plastic wrap to prevent excess evaporation due to heating.
・If there is any unmelted material after heating in step 1, heat it again.
・In step 2, when adding the sifted (A) and mixing, use a whisk to spread the mixture from the center outwards to mix it neatly.
・Keep the egg whites at room temperature or in the refrigerator until you whip them.
・In step 3, whisk until the mixture is stiff enough that it won't flow even if you tilt the bowl.
・After adding the mixture from step 4 back to step 3, be sure to mix with a rubber spatula.
・After heating in the microwave in step 6, if there is any remaining melt, heat it additionally.
・When mixing using a rubber spatula in step 6, be sure to check that there is no leftover mixture at the bottom of the bowl.
・In step 6, if there is any unmixed ingredients, the cream will not be smooth.
・It's a good idea to attach your favorite nozzle to the piping bag.
・You can top it with chocolate chips, fruit, etc. if you like.
・Required time does not include cooling time in the refrigerator.