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Tiramisu and raw chocolate cream puff ｜ Chocolate Cacao Transcription of chocolate cacao's recipe

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Chocolate Cacao Chocolate cacao

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Ingredients

Cake flour : 70g
cocoa powder : 5g
(A) Salt : 2g
(A) Granulated sugar : 3g
(A) Unsalted butter : 50g
(A) Milk : 60ml
(A) Water : 70ml
Whole egg : 3-4 pieces
bitter chocolate : 50g
Fresh cream : 50ml
(B) Mascarpone cheese : 1 box (100g)
(B) Cream cheese : 50g
(B) Granulated sugar : 45g
(C) Fresh cream : 200ml
(C) Granulated sugar : 45g
egg yolk : 2 pieces
Cocoa powder (for toppings) : Appropriate amount

Time required

50minutes

Procedure

1) Get ready 00:21
Shake the cake flour and cocoa powder to melt the eggs.
2) Make shoe chocolate dough 01:36
Put (A) in a pan, turn off the heat when it boils, and combine the sifted flours into a lump. Turn on the heat and fry on low heat until the film is formed in the pan, transfer to a bowl and add the beaten egg little by little and mix.
3) Squeeze and bake in the oven 03:18
Squeeze on a baking sheet lined with parchment paper, bake at 200-210 ° C for 15-18 minutes, and bake at 170 ° C for 15 minutes. Cut the burnt shoe diagonally.
4) Place raw chocolate on the bottom of the shoe 04:39
Chop the bitter chocolate, melt the bitter chocolate with the boiled cream, spread the chocolate on the bottom of the shoe, and cool it in the refrigerator to harden it.
5) Make tiramisu cream 05:56
Divide the egg into egg yolk and egg white, mix (B) well in a bowl, and mix the egg yolk little by little. Put (C) in another bowl and whip with ice. Mix cheese and fresh cream together.
6) Squeeze the cream on the choux pastry to finish 08:37
Squeeze the tiramisu cream on the shoe chocolate dough with a piping bag. Sprinkle an appropriate amount of cocoa powder on the cream and cover it with the upper choux pastry to complete.

Point

・ Recipe for 30 cream puffs with raw chocolate and tiramisu sandwiched between chocolate choux pastry.
・ The hardness of the choux pastry should be such that it hangs down in a triangle.
・ It is easy to swell when sprayed on the fabric.
・ Adjust the temperature and time depending on the individual difference of the oven and the size of the shoe.
・ If the tiramisu cream is soft, cool it in the refrigerator to make it hard.