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Cocoa Almond Cream ｜ Coris Cooking Channel's Recipe Transcription

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Ingredients

Unsalted butter : 70g
Granulated sugar : 75g
egg : 70g
salt : A pinch (very small amount)
Almond powder : 70g
Pure cocoa powder : 10g

Time required

10minutes

Procedure

1) Mix butter and granulated sugar 00:10
Mix the butter with a whipper to make it creamy, add the granulated sugar and mix.
2) Add eggs 00:49
Add eggs 4 to 5 times and mix with a whipper each time.
3) Add almond powder and cocoa powder 02:06
Add all the almond powder, sift the pure cocoa powder and mix well with a whipper.
4) Let it lie in the refrigerator 02:56
To finish, mix with a rubber spatula, wrap it so that it adheres tightly, chill it in the refrigerator for at least 2 hours, and let it sit.

Point

・ 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.