Cocoa Almond Cream ｜ Coris Cooking Channel's Recipe Transcription

・ Butter does not have to be whipped. If the butter is returned to room temperature to make it moderately soft, it can be easily creamed.
・ If you add too much eggs at one time, they will separate, so add them little by little and mix them well each time to make them creamy (emulsified). However, even if it is separated, you don't have to worry about it because it becomes creamy by adding almond powder and mixing.
・ No matter how much almond powder is mixed, gluten is not generated like powder, so mix it so that it has a firm luster.
・ You can squeeze the freshly made chocolate almond cream as it is, but once it is chilled and laid down and re-kneaded, it becomes a heavier and deeper chocolate almond cream.
・ Cold chocolate almond cream is hard and heavy, so mix it with a wooden spatula if necessary. Mix cold chocolate almond cream and smooth it to make rich chocolate almond cream.