豚丼（洋風豚丼）｜まかないチャレンジ! さんのレシピ書き起こし
A challenge to sprinkle! Time required : 40minutes
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Truffle chocolate (truffle cognac) | Recipe transcription from Hôtel de Mikuni
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Ingredients
- chocolate bar : 50g
- 生クリーム : 40cc
- コニャック : 小さじ1
- 粉砂糖 : 20g
Time required
20minutes
Procedure
-
1)
Prepare the chocolate bar
01:28
Finely chop the chocolate bar with a knife.
Place in a bowl. -
2)
make the dough
02:05
Heat the cream in a pot.
Add to 1 and stir with a rubber spatula to dissolve.
Add cognac and mix.
Add to ice water (not listed) and cool while stirring.
Place in a piping bag. -
3)
cool
05:14
Pipe 2 onto powdered sugar and cut into pieces with scissors.
Cut into even pieces with scissors, roll and sprinkle with powdered sugar.
Chill in the refrigerator for 30 minutes. -
4)
盛り付ける
07:24
お皿に3を盛って完成。
Point
・If you don't have cognac, you can substitute shochu, whiskey, rum, etc.
・We use fresh cream with a milk fat content of 47%.
・During step 2, mix until it becomes as stiff as an earlobe.
・If you don't like alcohol, you can skip the cognac.
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