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フォンダンショコラ｜料理人城二郎さんのレシピ書き起こし

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George George / Jojiro ch's person

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Ingredients

egg : Four
グラニュー糖 : 200g
ビターチョコレート : 160g
バター : 150g
薄力粉 : 60g
粉糖 : 適量
いちご : 適量
ブルーベリー : 適量

Time required

30minutes

Procedure

1) Chop chocolate 00:25
Finely chop the chocolate.
2) Make egg juice 01:36
Break the egg into a bowl and beat it.
Add granulated sugar and mix.
3) Warm the egg liquid 02:31
Boil the egg liquid in hot water and warm it to the temperature of human skin.
4) チョコレートとバターを溶かす 03:06
チョコレートに（A）のバターを加え、湯煎で溶かす。
5) チョコレートと卵液を混ぜる 03:50
湯煎から外し、卵液を加えて混ぜ合わせる。
6) 薄力粉を加える 04:25
薄力粉をふるって加え、混ぜ合わせる。
7) Prepare the mold and toppings 05:16
Lightly coat the heat-resistant container with (B) butter.
Cut the strawberries into 4 pieces vertically and cut the blueberries in half.
8) 生地を焼く 06:19
Put the dough in a piping bag and squeeze it into a heat-resistant container.
Bake in an oven preheated to 200 ° C for about 10 minutes.
9) 仕上げる 07:12
焼きあがったら、2～3分置いて完成。
皿に盛り、粉糖をふってトッピングを添える。

Point

・ If you like, it is recommended to add ice cream.
・ Fruits for toppings do not have to be added.
-The cercle type may be used.
・ If the temperature of the egg liquid and chocolate are the same, the mouthfeel will be smoother.
・ When melting chocolate and butter, mix slowly so as not to let in air.
・ When melting chocolate and butter, be careful not to overheat it.
・ When mixing the ingredients, gently mix them so as not to let in air for a smoother finish.
・ If you let the dough rest in the refrigerator for a day, it will be more stable.