Cacao ! ∴∵ゞ(´ω`*) ♪
Cremeux is said to be between mousse and bavarois and is more creamy.
The sablé is crispy and crunchy, and the tossed cremeux is rich and delicious.
It is usually served in a cup, but I arranged it on a sable based on Atesway's sweets.
0:00 Intro
0:17 Sable Chocolat
2:42 Biscuit Chocolat
5:11 Cremeux Chocolat
10:54 Tasting
11:38 Cacao Notes
| Chocolate Cacao's Book
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| SNS
Twitter : / chocolateseijin
instagram : / chocolate_cacao_seijin
| Sable chocolates (70mm diameter, enough for 6-8 pieces)
Unsalted butter: 50g
Casonade: 50g
A - flour: 45g
A - cocoa: 8g
A - Almond powder: 50g
A - Salt: 1g
Baking powder: 1g
Cream the butter and mix in the cassonade.
2. Mix together and sift to blend with the butter.
Let the dough rise overnight and roll out to 5 mm.
Preheat the oven to 160°C and bake for 18 minutes.
| Biscuit Chocolat (247 x 247mm, 1 baking sheet, 60x10)
Egg white: 80g
Granulated sugar: 75g
Egg yolks: 55g
Cocoa powder: 18g
Whisk the egg whites in a bowl.
Add the egg yolks and mix thoroughly.
Add the cocoa powder and mix thoroughly. Bake in the oven at 170°C for 10 minutes.
5. Cut the dough with a 50 mm cutter.
| Cremeaux Chocolates (6 pieces) Silikomart SF205
Fresh cream 35%: 200g
Milk: 200g
Granulated sugar: 10g
Egg yolks: 80g
Granulated sugar: 40g
66% chocolate: 160g
Add the granulated sugar to the egg yolks and mix well.
Put the cream and milk in a saucepan and bring to a boil.
Add 1/3 of the mixture to 1, mix well and add to 1.
Cook the mixture until it reaches 82°C.
Prepare the chocolate in the container of the blender and pour 4 into it with a chinois.
Stir with a blender to emulsify the mixture, let it cool while stirring, then place it in a mold and cover with biscuit.
| Glazed Chocolate
Granulated sugar: 150g
60 g cocoa powder
9 g gelatin sheet
Water: 90g
35% fresh cream: 100g
[ How to make ] 1.
Put the water and cream in a saucepan and heat.
2. measure cocoa powder in the same bowl as sugar and mix with a whipper.
When the mixture comes to a boil, stir in 2 and heat again. 4.
When the mixture comes to a boil, add the gelatin and strain through a mesh.
Pour the glaze at about 28℃.
Silikomart SF205 CYLINDERS 70
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Mesh baking sheet / Dumar Silpan SN290210
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Silikon spatula
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Small pentode (placed on the gas stove)
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Frying pan Olivia 22cm New Diamond Coating
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Cuisinart Food Processor 1.0L DLC-101J
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Delonghi Convection Oven EOB2071J-5W
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Black rubber gloves Nitrile gloves
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Shinwa radiation thermometer No.73010 with laser point function
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Couverture black chocolate
Valrhona "Caraib" (66% cocoa)
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Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
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Acrylic ruler 5mm thick, 2pcs
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Copper petit pan 10cm
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Hand mixer (The volume is turned down in the video.)
Panasonic Hand Mixer White MK-H4-W
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Kitchen scissors
Toribe Corporation Kitchen Spatter KS-203
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#recipe
#sweets
#crémeux
#chocolateCacao
7 июл 2024
