クロワッサンロール（冷凍パイシートのクロワッサンロール）｜まんまるkitchenさんのレシピ書き起こし
Round kitchen Time required : 90minutes
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ホワイトガトーショコラ｜だれウマ【料理研究家】さんのレシピ書き起こし
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Ingredients
- White chocolate : 180g
- 薄力粉 : 大さじ1
- 生クリーム : 100㏄
- 卵 : 2個
Time required
60minutes
Procedure
-
1)
Melt the chocolate
02:18
Break the white chocolate into a bowl.
Add fresh cream and boil in hot water. -
2)
Mix the ingredients
04:40
Insert eggs one by one and mix well each time.
Sift the cake flour and add. -
3)
bake
07:02
Place an oven sheet in a 15 cm round shape and pour 2 into it.
Place in an oven preheated at 170 degrees and bake for 35-40 minutes.
Cover with aluminum foil so that it will not burn after 25 minutes. -
4)
仕上げる
08:35
粗熱が取れたらラップをし、冷蔵庫で一晩寝かせる。
型から外してお好みで粉糖(分量外)をふりかけて完成。
Point
・ If the eggs are cold, they will become lumpy, so it is recommended to return them to room temperature.
・ If you use fresh cream with a milk fat content of around 40%, it will be delicious.
・ The chocolate that has been boiled in hot water hardens when it cools, so add the eggs immediately.
・ When laying an oven sheet on the mold, it is advisable to apply oil to the mold.
・ If you warm the kitchen knife with boiling water and then cut it, the cross section will be clean.
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