チョコレート（ココナッツオイルとミックスナッツのミルクチョコレート）｜料理教室のBonちゃんさんのレシピ書き起こし
Cooking class Bon-chan Time required : 10minutes
Pistachio Duck Words ｜ Recipes transcribed by Les sens ciel
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Ingredients
- Egg white : 150g
- Granulated sugar : 75g
- Almond poodle : 120g
- Cake flour : 30g
- Unsalted butter : 200g
- Powdered sugar : 20g
- Pistachio paste : 100g
- pistachio : 30g
- Powdered sugar (for decoration) : Appropriate amount
- Pistachios (for decoration) : Appropriate amount
Time required
60minutes
Procedure
-
1)
Make the dough
00:13
Sift almond poodle, cake flour and granulated sugar.
Whisk egg whites to make meringue. Add granulated sugar in several portions and whisk until horns are formed.
Add the meringue to the sifted flour and mix gently. -
2)
Bake the dough
02:22
While soaking the mold in water, arrange it on the top plate with a cooking sheet. After adding the dough, gently remove the mold. Decorate with powdered sugar and pistachios from above.
Bake in a 180 degree oven for 10 minutes and set aside the rough heat. -
3)
Make pistachio cream
05:48
Add powdered sugar to the butter that has been returned to room temperature and mix until it becomes whitish. Add pistachio paste and mix well.
Place the pistachios on a baking sheet lined with parchment paper and roast in an oven at 150 degrees for 20 minutes. Roughly chop and mix with cream. -
4)
Finish
08:18
Complete by sandwiching the cream between the dough from which the heat has been removed.
Point
・ A recipe for "Dacquoise" that uses egg whites left over from making sweets.
• Sift almond poodles, cake flour and granulated sugar or put them in a food processor.
・ If you don't have a mold, you can put it in a piping bag and squeeze it into a round shape for a cute finish.
・ Although roasted pistachios are included in the cream, it is delicious even if you put it as it is with the cream.
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