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マロンクリームチョコレート・カップケーキ| HidaMari Cookingさんのレシピ書き起こし

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動画数
503本

材料

  • chocolate : 100g
  • 生クリーム(チョコレート用) : 30g
  • 無塩バター : 70g
  • (A)グラニュー糖 : 70g
  • (A)塩 : 1g
  • 卵 : 2個
  • (B)薄力粉 : 80g
  • (B)アーモンドプードル : 20g
  • (B)ココアパウダー : 10g
  • (B)ベーキングパウダー : 3g
  • 栗の渋川煮 : 5〜6個
  • 生クリーム(マロンクリーム用) : 70g
  • グラニュー糖(マロンクリーム用) : 7g
  • ココアパウダー : 適量

所要時間

60分

手順

  1. 1) Preparing chocolate 00:08

    Finely chop the chocolate with a kitchen knife.
    Place in a bowl and heat in the microwave to melt and mix.
    Add fresh cream (for chocolate) and mix.

  2. 2) Make dough 01:28

    Put unsalted butter in another bowl and mix with a rubber spatula.
    Add (A) and mix.
    Melt the egg, add it in 3 portions, and mix each time.
    Add 1 in 2 portions and mix each time.
    Sift (B) into the sieve and mix to cut.
    Put it in a piping bag.

  3. 3) Bake the dough 05:23

    Spray mold release oil (outside the amount) on the mold.
    Squeeze out 2.
    Bake at 180 degrees for 11-14 minutes in a preheated oven.

  4. 4) 生地を冷ます 05:58

    型から取り出して冷ます。

  5. 5) 栗の渋川煮の下準備をする 06:12

    栗の渋川煮を裏漉ししてボウルに入れる。

  6. 6) マロンクリームを作る 06:42

    5に生クリーム(マロンクリーム用)を入れて泡立て器で混ぜる。
    グラニュー糖(マロンクリーム用)を入れ、ハンドミキサーで混ぜる。
    絞り袋に入れる。

  7. 7) トッピングする 07:22

    Squeeze 6 on top of 4.
    Sprinkle with cocoa powder.

Point

・ Chocolate is a commercially available chocolate bar.
・ Return unsalted butter to room temperature to soften it.
・ In step 3, you may lay glassine paper on the mold instead of spraying the mold release oil.
・ Preheat the oven to 180 degrees.
・ Omitting malon cream and topping with white chocolate and dried raspberries is ideal for gifts.

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