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生チョコレート｜Chez Sucre砂糖の家さんのレシピ書き起こし

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Chez Sucre Sugar House

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Ingredients

Unsalted butter (for cookie dough) : 60g
粉糖 : 40g
卵黄 : 20g
薄力粉 : 100g
アーモンドプードル : 25g
ココアパウダー : 20g
チョコレート : 160g
生クリーム(35％) : 75ml
はちみつ : 5g
無塩バター(生チョコレート用) : 20g

Time required

30minutes

Procedure

1) Make cookie dough 00:09
Cream the butter that has been returned to room temperature and add powdered sugar.
Add egg yolk to make pomade, add flour, wrap in wrap and let rest for 2-3 hours.
2) Mold and bake 01:51
Stretch the dough to 3 mm to 5 mm, cut into 4 cm x 4 cm squares, and bake in an oven preheated to 170 ° C for 10 minutes.
3) Make raw chocolate 03:20
Chop the chocolate and put it in a bowl.
Put the cream in a pan, boil it, and mix it with chocolate.
Add honey and butter, mix and let rest for a while.
4) 生チョコレートを絞る 04:33
Put the raw chocolate in a piping bag and squeeze it over the cookies.
5) 冷蔵庫で冷やす 05:17
冷蔵庫で冷やし、仕上げにココアパウダー(分量外)をまぶして完成。

Point

-Ideal for friend chocolates to send to friends on Valentine's Day.
・ In step 3, mix the chocolate and fresh cream when the temperatures are familiar.
・ When squeezing the chocolate, let it rest until the texture of the chocolate becomes slightly heavier.
・ If you add brandy or whiskey, the chocolate flavor will be enhanced and it will be a taste for adults.
・ Honey is a secret ingredient, so if you don't like it, you don't have to add it.
・ Does not include time to rest.