ドーナツ（オールドファッションドーナツ）｜Les sens cielさんのレシピ書き起こし
Les sens ciel Time required : 40minutes
Hojicha pavé chocolate ｜ Coris Cooking Channel's recipe transcription
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Ingredients
- White chocolate bar : 2 sheets (80g)
- Unsalted butter : 8g
- Fresh cream : 75g
- roasted green tea : 5g
- Insoluble powdered sugar : 1 tablespoon
- Hojicha powder : 1 tsp
Time required
30minutes
Procedure
-
1)
Boil with fresh cream and roasted green tea
00:06
Put 75g of fresh cream and 5g of roasted green tea leaves in a pan and heat over low to medium heat while mixing with a rubber spatula. When it boils, turn off the heat, cover the pan and leave at room temperature for 30 minutes to extract the aroma. When the scent is extracted, strain it with a tea strainer. Adjust the scented fresh cream to 45g.
-
2)
Melt white chocolate
01:31
Chop (or break) white chocolate, put it in a bowl, add unsalted butter, and put it in a water bath to dissolve about 70% and remove it from the water bath.
-
3)
Heat the scented cream
02:08
Put 45g of fresh cream with extracted fragrance in a hand pan and heat it over low to medium heat while mixing with a rubber spatula. Add it to 2 if it is lightly fluffy.
-
4)
Mix with a whipper
02:28
Mix well from the center with a whipper, mix the whole when it becomes glossy, and mix until it becomes thick.
-
5)
Pour into a tray and cool
03:17
Pour it into an aluminum tray covered with plastic wrap, flatten it, wrap it so that it adheres tightly, and cool it in the refrigerator for at least 4 hours.
-
6)
Mold and finish
04:18
Peel off the plastic wrap, cut into 9 to 12 pieces, put on vinyl gloves, roll and put in a place where powdered sugar and roasted green tea powder are mixed. Once all are placed, they are entwined and completed.
Point
・ Use dry, dry tools. If the chocolate gets wet, it may not melt or harden well, so be careful.
・ Since the amount of fresh cream is small, it is good to put it in a bowl and heat it in the microwave. Heat at about 500W and add to chocolate when it becomes lightly fluffy. Watch out for spills.
・ When melting white chocolate, be careful not to make the water in the water bath too hot.
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