Everybody Cacao! ∴∵ゞ(´ω`*) ♪
This sweet ganache and tiramisu were sandwiched between Cocoa Puffs and it was very tasty.
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■Cooking ingredients
[Material] (About 30 pieces)
● Cocoa Puffs
a - Cake flour: 70 g
a - Cocoa powder: 5 g
b - salt: 2 g
b - Granulated sugar: 3g
b - Unsalted butter: 50 g
b - Milk: 60 ml
b - Water: 70 ml
Total egg: 3-4pieces
■ Ganache
Bitter chocolate: 50 g
Fresh cream: 50 ml
● Tiramisu dough
c - Mascarpone cheese: 200 g
c - Cream cheese: 50 g
c - Granulated sugar: 45 g
d - Fresh cream: 200 ml
d - Granulated sugar: 45 g
Egg yolks: 2
Cocoa powder: as needed.
[How to make Cocoa Puffs]
1. Mix and melt whole eggs.
2. Place b in the pan and stop the fire when it boils.
3. Put a into 2 and put it together.
4. Turn on the fire and stir fry until the membrane covers the pan.
5. 4 in a bowl and dissolve eggs little by little.
6. Squeeze it to the top board with a hardness that will drop to a triangle.
7. Preheat the oven for 15 to 18 minutes at 200 to 210 ° C and next bake at 170 ° C for 15 minutes (All temperatures and times are different depending on the individual difference of the oven and the size of the puffs.)
8. Cut the burnt puffs diagonally.
9. Put ganache with 1: 1 bitter chocolate and fresh cream on the bottom of the puffs.
[How to make Tiramisu cream]
1. Divide eggs into yolk and egg white.
2. Adjust c with bowl and mix well.
3. Combine d and whip with ice.
4. Mix 2 and 3, depending on hardness, cool in a refrigerator and harden.
5. Squeeze to a puff dough with an iris bag.
6. Shake the cocoa powder a suitable amount on top of the cream, covering the puffs of the upper and complete.
■Cream meiji tokachi 45%
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■Spray Bottle イ-17
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■Oven range
Panasonic NE-BS801(old)
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■Tools
[Chocolate VALRHONA CARAQUE]
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[Set stove]
Iwatani MIYABI 3.5kW CB-WA-35
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[Camera : SONY α7SⅡ]
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[Lenz : Nikon AF-S Micro NIKKOR 60mm f/2.8G ED]
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[SONY Vario-Tessar T* FE 24-70mm F4 ZA OSS]
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[Microphone : RODE VideoMic Pro Rycote VMPR]
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5 сен 2024
