濃厚【クレーム・ブリュレ】【creme brulee】の作り方/パティシエが教えるお菓子作り！

harapeko

5年前

<div class="video"><iframe width="480" height="270" src="https&colon;//www&period;youtube&period;com/embed/Px8VS60FcIM&quest;feature=oembed" frameborder="0" allow="accelerometer&semi; autoplay&semi; encrypted-media&semi; gyroscope&semi; picture-in-picture" allowfullscreen></iframe></div>&NewLine;ãªã³ã©ã¤ã³ã¹ã¤ã¼ãã¹ã¯ã¼ã«Saki&period;+ä¸å¶å²çµµã§ãã&NewLine;ä»åã¯æ¿åã§ãªããããªã¯ã¬ã¼ã ã»ããªã¥ã¬ããç´¹ä»ãã¾ãã &NewLine;ãã®åç»ã«ã¯é³å£°è§£èª¬ãå¥ã£ã¦ãã¾ãã&NewLine;é³å£°è§£èª¬ä»ããã¼ã¸ã§ã³ã¯ãã¡ããããè¦§ãã ãã↓ &NewLine;https&colon;//youtu&period;be/P2NMxcMbNdM&NewLine;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast; &NewLine;ãªã³ã©ã¤ã³ã§ãèåæå®¤ããã£ã¦ãã¾ãï¼&NewLine;å¬å¼HPããhttp&colon;//saki-plus&period;com/ &NewLine;ã¡ã«ãã¬ã http&colon;//saki-plus&period;com/maillesson/ &NewLine;Instagramãhttps&colon;//www&period;instagram&period;com/saki&period;plus/&quest;hl=ja &NewLine;FaceBook http&colon;//www&period;facebook&period;com/sakie&period;nakajima&period;ss &NewLine;ãã®ä»ãã¢ããã¤ã¶ã¼ã»ã¬ã·ãéçºçãè¡ã£ã¦ãã¾ãã&NewLine;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&NewLine; 7cm cocotte mold for 4 pieces &NewLine;200g whipped cream &NewLine;50g milk &NewLine;3 egg yolks (about 35 g) &NewLine;25g sugar &NewLine;1/3 of a vanilla bean &NewLine;â»You can use oil or paste, but the essence will volatilize&period; &NewLine;Brown sugar, for caramelizing, to taste &NewLine;â»You can also use granulated sugar or casonade&NewLine;[Prep] &NewLine;Preheat oven to 140°C before making the dough&period; &NewLine;Boil water for a hot water bath&period;&NewLine;How to make it&period; &NewLine;(1) In a saucepan, combine the cream, milk, some of the granulated sugar and vanilla over medium heat&period; &NewLine;(2) Crack the egg yolks and add all the remaining granulated sugar in a bowl and stir to coat lightly with air&period; &NewLine;(3)When (1) comes to a boil, remove from the heat and add to (2) a little at a time&period; &NewLine;(4)Put the egg yolks and the rest of the granulated sugar into the mixture&period; &NewLine;This prevents bubbles from getting mixed in with the foam by sticking the wrap to the surface&period; &NewLine;(5) Pour the water into the cocotte in equal parts and fill the bat with hot water&period; Pour the hot water to about 3/4 of the height of the cocotte&period; &NewLine;(6) Cover the surface of the cocotte with aluminum foil and bake in the oven at 140°C for about 35 minutes&period; If the cocotte does not shake, extend the baking time&period; &NewLine;(7) Remove from the heat and chill in the refrigerator&period; &NewLine;(8)Sprinkle the surface with brown sugar and caramelize with a burner&period; Caramelize twice&period; &NewLine;(9) If you eat it as it is, it will be warm and melty&period; You can use it as you like&period;&NewLine;ãææãåºç´å¾7cmã³ã³ããå×4åå &NewLine;çã¯ãªã¼ã 42ï¼ã200ï½ &NewLine;çä¹³ã50ï½ &NewLine;åµé»ã3ååï¼ç´35ï½ç¨åº¦ï¼ &NewLine;ã°ã©ãã¥ã¼ç³ã25ï½ &NewLine;ããã©ãã¼ã³ãºã1/3æ¬ &NewLine;â»ãªã¤ã«ããã¼ã¹ãã§ãå¯ãã¨ãã»ã³ã¹ã¯æ®çºãã¾ã &NewLine;ãã©ã¦ã³ã·ã¥ã¬ã¼ï¼ãã£ã©ã¡ãªã¼ç¨ï¼ãé©é &NewLine;â»ã°ã©ãã¥ã¼ç³ãã«ã½ãã¼ãã§ãOK&NewLine;ãä¸æºåã &NewLine;ã»çå°ãä½ãåã«ãªã¼ãã³ã140âã«äºç±ããã &NewLine;ã»æ¹¯çç¨ã®ãæ¹¯ãæ²¸ããã¦ãã&NewLine;ãä½ãæ¹ã &NewLine;â éã«çã¯ãªã¼ã ãçä¹³ãã°ã©ãã¥ã¼ç³ã®ä¸é¨ã¨ããã©ãå¥ãä¸ç«ã«ãããã &NewLine;â¡ãã¦ã«ã«åµé»ãå²ãæ®ãã®ã°ã©ãã¥ã¼ç³ãå¨ã¦å ãæ··ããè»½ãç©ºæ°ãå«ã¾ãã¦ããã &NewLine;â¢â ãæ²¸é¨°ãããç«ããä¸ãããâ¡ã«å°ãã¥ã¤å ããªããæ··ããã &NewLine;â£ç®ã®ç´°ããç¶²ï¼è¶ãããªã©ï¼ã§è£ãããè¡¨é¢ã®æ³¡ã«ã©ãããå¯çãããã &NewLine;â»ã©ããã«æ³¡ãå¯çããããã¨ã«ãã£ã¦æ³¡ã®æ··å¥ãé²ãã¾ã &NewLine;â¤ã³ã³ããã«çåã«æµãããããã«æ¹¯çã®æ¹¯ãå¼µããã³ã³ããã®3/4ç¨åº¦ã®é«ãã¾ã§æ³¨ãã &NewLine;â¥ã³ã³ããã®è¡¨é¢ã«ã¢ã«ãç®ããã¶ãã140âã®ãªã¼ãã³ã§ç´35åç¼æãã³ã³ãããæºãã£ã¦ãä¸å¿ã¾ã§ãã£ããæºããã«åºã¾ã£ã¦ããã°OK&period;æºããããã§ããã°æéãå»¶é·ãã¦ç¼ãã &NewLine;â¦ç²ç±ãåããå·èµåº«ã§ãã£ããå·ããã &NewLine;â§ãã©ã¦ã³ã·ã¥ã¬ã¼ãè¡¨é¢ã«ã¾ã¶ãããã¼ãã¼ã§ãã£ã©ã¡ãªã¼ããããã£ã©ã¡ãªã¼ã¯2åããã &NewLine;â¨ãã£ã©ã¡ãªã¼å¾ãã®ã¾ã¾é£ã¹ãã¨æ¸©ããã¨ãã£ã¨ããæããå°ãå·ããã¨åºã¾ã£ã¦æ¿åãªè³ªæã«ãªãã¾ãããå¥½ã¿ã§ã©ããã&NewLine;ãä»åä½¿ç¨ããåã»éå·ã¯ãã¡ã↓ã &NewLine;â å§¿æçª¯ ç½7cm ã¹ãã¬ æ´é£å¨ ãªã¼ãã³ã¦ã§ã¢ ã¹ãã¬ ã³ã³ãã æ¥æ¬è£½ ç¾æ¿ç¼ æ¥åç¨ 27-619-077-ka &NewLine;https&colon;//amzn&period;to/3glFO7H&NewLine;â ã½ã(SOTO) ãã£ã¼ã«ããã£ãã«ã¼ ST-Y450 &NewLine;https&colon;//amzn&period;to/3fnmoxY&NewLine;â ä¸å¶å²çµµãããã£ã¼ã«&NewLine;è£½èè¡çå¸« &NewLine;èåè£½é æè½å£«1ç´ &NewLine;é«æ ¡åæ¥å¾ãããã£ã¹ãªã¼ã§11å¹´ä¿®è¡ã &NewLine;ç¬å¦ã§è£½èè¡çå¸«ãåå¾ã &NewLine;ãããããã£ã·ã¨ã®ç»ç«éãã¸ã£ãã³ã±ã¼ãã·ã§ã¼ã§4åº¦å¥è³ã &NewLine;ãã®ä»å¥è³çµé¨å¤æ°ã &NewLine;ãã®å¾ãè£½èå¦æ ¡æå¡ã¸è»¢è·ã &NewLine;ãèåãä½ãä»äºããæããä»äºã¨ããæ°ããªãã£ã¬ã³ã¸ãããã &NewLine;4å¹´éãè£½èå®ç¿ã¯ãã¡ããè£½èçè«ãªã©ãåº§å¦ææ¥ãåãæã¤ã &NewLine;ãæãããä»äºã«ãããããæããç¾å ´ã§å¹ã£ãæè¡ã¨å°éå¦æ ¡ã§ç£¨ããæããã¹ãã«ãçãã &NewLine;å¨å½ã©ãããã§ãåè¬ã§ããããªã³ã©ã¤ã³ã¹ã¤ã¼ãã¹ã¯ã¼ã«ã®ç«ã¡ä¸ããæ±ºæããã&NewLine;2019å¹´12æãªã³ã©ã¤ã³ã¹ã¤ã¼ãã¹ã¯ã¼ã«Saki&period;+ãéè¬ã&NewLine;&num;ã¯ã¬ã¼ã ã»ããªã¥ã¬ &NewLine;&num;ããªã¥ã¬ &NewLine;&num;ãèåä½ã &NewLine;&num;ããã£ã·ã¨&NewLine;&NewLine;