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ブッセ（生キャラメルバターのブッセ）｜coris cookingさんのレシピ書き起こし

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coris cooking

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Ingredients

(A)Egg yolk : 2 servings
(A) Granulated sugar : 24g
(A)Honey : 8g
強力粉 : 45g
卵白 : 48g
Granulated sugar (for meringue) : 24g
粉糖 : 適量
無塩バター : 50g
Granulated sugar (for cream) : 43g
生クリーム : 50g
バニラオイル : 数滴

Time required

60minutes

Procedure

1) make the boussel dough 00:56
Put (A) in a bowl and whisk with a whisk until it becomes white.
Whip the egg whites with a hand mixer, then add the granulated sugar (for meringue) in two parts and whisk.
Mix meringue with a hand mixer on low speed for 1 minute.
Add the beaten egg yolk and mix with a whisk.
Sift in the strong flour and mix with a whisk.
Switch to a rubber spatula and mix.
Place in a piping bag.
2) bake 04:03
Pipe out 12 pieces into approximately 4-5cm diameter pieces on a baking sheet lined with parchment paper.
Sprinkle with powdered sugar twice.
Bake in an oven preheated to 190 degrees for about 12 minutes.
Remove the entire cookie sheet and let it cool.
3) make cream 05:30
Put granulated sugar (for cream) in a pot and heat to melt.
Mix the fresh cream and vanilla oil and add in about 2 times.
Strain through a colander, add to the unsalted butter, and mix with a hand mixer.
4) 仕上げる 06:15
ブッセ生地とベーキングシートの間にパレットナイフを前後させてブッセ生地を剥がす。
クリームを塗ってサンドして完成。

Point

・Enough for about 6 pieces.
・M size eggs are used for the egg yolks and egg whites.
・Use powdered sugar that does not contain cornstarch.
- Beat the egg whites and store in the refrigerator.
・Preheat the oven to 190 degrees.
・If you forcefully remove the Busse dough from the cookie sheet, the bottom will peel off, so carefully remove it with a palette knife.