Tortelli (broad bean tortelli) | Recipe transcription from Tomomi Ogura's Italian Professional Training Course
小倉知巳のイタリアンプロ養成講座 Time required : 40minutes
Truffle (cream cheese chocolate truffle) | HidaMari Daily's recipe transcript
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Ingredients
- White chocolate : 100g
- クリームチーズ : 100g
- レモン汁 : 小さじ1/2
- ピスタチオ : 30g
- クーベルチュールスイートチョコレート : 200g～
Time required
90minutes
Procedure
-
1)
Melt chocolate
00:10
Chop white chocolate and heat it in a water bath to melt it.
-
2)
Mix cheese and chocolate
04:33
Knead the cream cheese until smooth.
Add 1 and mix, add lemon juice and mix. -
3)
Add pistachios
07:57
Peel the pistachios and cut them to the appropriate size.
Add to 2 and mix and place in a container lined with plastic wrap.
Cover with plastic wrap and chill in the freezer for about 15 minutes. -
4)
成形する
15:00
3を丸め、再度ラップをかけて冷蔵庫で冷やす。
-
5)
Temper
17:44
Chop sweet chocolate and heat it in a water bath to melt it.
Warm to 45 ° C and cool to 27 ° C in water.
Lightly boil in hot water to remove and mix until it reaches 29 ° C. -
6)
仕上げる
24:23
5に4を入れ、スイートチョコレートを全体につける。
クッキングシートに並べ、トッピングをしたら完成。
Point
・ When melting chocolate, it is recommended to put it in a water bath at 50-60 ℃.
・ Pistachios can be changed to your favorite nuts.
・ It is good to leave a little white chocolate for toppings.
・ You can choose the type of chocolate you like.
・ Cream cheese should be softened by returning it to room temperature in advance.
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