Today is Dacquoise for Valentine.
The cream may be a bit difficult, If cream is not make, substitute commercially available cream or a simple ganache of chocolate and fresh cream for it.
[Book]Chocolate cacao recipe book on sale！
“I will teach you the most politely in the world! Chocolate Sweets Book”
Twitter : https://twitter.com/chocolateSeijin
instagram : https://www.instagram.com/chocolate_cacao_seijin/
[Food ingredient] About for 4
■ pate dacquoise
A – Almond powder : 65g
A – Powder sugar : 40g
A – Pure cocoa powder : 8g
B – Eggs whites : for 2
B – Granulated sugar : 25g
Powder sugar : appropriately
1.Sift A together.
2.B is whisk hard with a hand mixer.
3.Add 1 in 2 and mix with a rubber spatula.
4.If the fabric becomes shiny, put the dough in the mold.
5.Sprinkle the powdered sugar while keeping it in the mold and wait for the powdered sugar to dissolve.
6.Sift the powdered sugar again and remove the silicone mold, bake in oven preheated to 180 ° C for about 12 minutes.
7.Let cool and peel off from sheet.
Butter : 50g
Sweet chocolate : 20g
Cocoa powder : 10g
Black cocoa powder : 1g
Honey : 30g
Granulated sugar : 25g
47% fresh cream : 30g
1.Knead the butter softly, melt the chocolate and mix.
2.Mix cocoa powder into 1 and warm the honey slightly.
3.Burn the granulated sugar into caramel with a frying pan etc.
4.Put the warm cream in 3, mix quickly, bring to a boil, and turn off the heat.
5.Put in a small bowl and mix with a hand mixer.
6.When it reaches about 40 ° C, add 1 little by little and whip well.