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チョコレート・タルト|Chez Sucre砂糖の家さんのレシピ書き起こし

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37.2万人
再生回数
3,709.0万回
動画数
174本

材料

  • Unsalted butter : 50g
  • 粉糖 : 25g
  • 卵黄(ココアクッキー生地用) : 15g
  • (A)薄力粉 : 60g
  • (A)ココアパウダー : 15g
  • (A)アーモンドプードル : 16g
  • チョコレート : 130g
  • 生クリーム(35%) : 200ml
  • 牛乳 : 50ml
  • 全卵 : 60g
  • 卵黄 : 15g
  • グラニュー糖 : 15g
  • バニラペースト : 適量
  • チョコレート(ガナッシュ用) : 70g
  • 生クリーム(35%)(ガナッシュ用) : 70ml

所要時間

70分

手順

  1. 1) Make cocoa cookie dough 00:08

    Make the butter that has been returned to room temperature into a pomade shape, add powdered sugar and mix, and add egg yolk.
    Sift the flour from (A), mix to cut the flour, wrap the dough in a wrap, and let it rest in the refrigerator for at least 2 hours.

  2. 2) Fit the cocoa cookie dough into the mold 01:58

    Using an acrylic ruler, stretch the dough to a thickness of 3 mm, fit it into the mold, and let it rest in the refrigerator for about an hour.

  3. 3) Bake cocoa cookie dough 03:09

    Spread tart stones and bake in an oven preheated to 170 ° C for 10 to 15 minutes.
    Remove the tart stones and bake for another 10 to 15 minutes.
    Apply egg yolk (outside the amount), coat the inside, and bake for another 5 minutes.

  4. 4) チョコレート生地を作る 04:08

    卵黄、全卵、バニラペースト、グラニュー糖を合わせ白っぽくなるまで混ぜておく。
    鍋に生クリーム、牛乳を入れ沸し、チョコレートに加えて乳化させ、卵を加え混ぜて、生地を漉す。

  5. 5) 型に入れて焼く 06:02

    3のタルト台に流し込み、160℃に予熱したオーブンで20分焼き上げる。
    粗熱がとれたら冷蔵庫で冷ます。

  6. 6) ガナッシュを作る 06:34

    チョコレートをレンジまたは湯煎で溶かし、温めた生クリームとチョコレートを合わせ乳化させる。

  7. 7) 仕上げる 06:06

    5の生地の上にガナッシュを流し、チョコレートが固まるまで冷蔵庫で30分程度休ませる。

Point

・ Ideally, the cocoa cookie dough in step 1 should be rested for a day.
・ In step 2, if there is no problem even if there is no ruler, it will be easier to extend it. After fitting it into the mold, make a hole in the dough with a fork.
・ If you don't have tart stones, you can use raw rice or red beans instead.
・ Put a cooking sheet between the tart stone and the dough.
・ By straining in step 4, air bubbles in the dough can be eliminated.
・ Crush the air bubbles created when pouring into the mold in step 5. As a guide, the baked product should shake a little.


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