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Chocolat Roux ｜ Kukipapa Cooking Channel's Recipe Transcription

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Kukipapa cooking class

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Ingredients

Whole egg : 2 pieces
sugar : 65g
Chocolate (70% cacao) : 60g
Unsalted butter : 55%
cocoa powder : 45g
Cake flour : 33g

Time required

20minutes

Procedure

1) Melt unsalted butter and chocolate 00:27
Add unsalted butter and chocolate to a bowl and melt in a water bath.
2) Mix eggs and sugar 00:43
Break the egg into another bowl and mix the sugar thoroughly with an electric whipper in several batches.
3) Combine chocolate and eggs 01:53
Mix 1 chocolate until glossy and add a small amount of 2 eggs. Mix with the rest of the eggs and mix well without crushing the foam.
4) Add flour 02:41
Sift the cocoa powder and cake flour and mix thoroughly from the bottom.
5) Bake in hot water 03:08
Pour the dough into a squeezer with large metal fittings, squeeze it into a mold, and bake it in an oven preheated to 240 degrees for 6 to 7 minutes.
6) Let it cool and finish 04:13
After baking, quickly remove it from the water bath, let it cool, remove it from the mold, and sprinkle with cocoa powder (not included in the amount) to complete.

Point

・ Chocolate is a French confectionery that means heavy chocolate.
・ Chocolate should be about 56-72% cacao.
・ Mix whole eggs and sugar with a mixer until they form a ribbon (to the extent that you can write a figure 8 when the dough is hung down).
・ When you put chocolate and flour in the dough, mix them well.
・ Apply butter (outside the amount) to the mold.
・ The amount of hot water when roasting in hot water should be about one-third the height of the dough.
・ By roasting in hot water at once in a high-temperature oven, the center is finished with a texture like raw chocolate. The residual heat will ignite, so remove it from the water bath immediately after baking.