【アーモンドチョコキャラメル】【Almond chocolate caramel】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="200" height="113" src="https&colon;//www&period;youtube&period;com/embed/OuFde3sk6Dw&quest;feature=oembed" frameborder="0" allow="accelerometer&semi; autoplay&semi; clipboard-write&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¯ã¢ã¼ã¢ã³ãããã£ã·ãå ãããã§ã³ã¬ã¼ããã£ã©ã¡ã«ããç´¹ä»ãã¾ãã &NewLine;ãã¼ããã£ã©ã¡ã«ã¨çãã£ã©ã¡ã«ã®ä¸éã®ãããªè³ªæã§ãã&NewLine;ä¸åã®ä»è¾¼ã¿ã§å¤§éã«ä½ããã®ã§ããã¬ã³ã¿ã¤ã³ã«å¤ãã®æ¹ã«ãã¬ã¼ã³ãããæ¹ã«ã¯æé©ã§ã ç¬&NewLine;ä½ãã¨ãã¯ãå¹ããã¼ãã¨ç¦ããªãããã«ã ããæ°ãã¤ãã¦ãã ããï¼&NewLine;é³å£°è§£èª¬ä»ããã¼ã¸ã§ã³ã¯ãã¡ããããè¦§ãã ãã↓ &NewLine;https&colon;//youtu&period;be/h-wz7IUBvU0&NewLine;ãã¬ã³ã¿ã¤ã³ã®åæã¢ã¤ãã ã¯ãã¡ãã®ãã®ãä½¿ç¨ãã¦ãã¾ã↓ &NewLine;&starf;ã¢ããªã¨ ã ãã±&starf; &NewLine;https&colon;//at-paquet&period;com/&quest;mode=cate&&num;038&semi;cbid=2387768&&num;038&semi;csid=0&&num;038&semi;sort=p&&num;038&semi;page=1&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;Ingredients&colon; 18 x 18 cm square mold (cut into 1&period;5x 3 cm pieces), about 60 pieces&NewLine;150g whipping cream (35&percnt;) &NewLine;120g milk &NewLine;65g glucose &NewLine;95g honey &NewLine;95g sugar &NewLine;65g dark chocolate &NewLine;50g unsalted butter &NewLine;55g almond&NewLine;ã»Line a mold with baking paper (about 3cm high is fine)&period; &NewLine;ã»If using raw almonds, bake in an unheated oven at 170â for 15 minutes&period;&NewLine;How to make &NewLine;(1) Roughly chop the almonds after baking and letting them cool&period; &NewLine;(2)Place the chocolate, butter, and all other ingredients except the almonds in a saucepan and cook over heat&period; &NewLine;(3)Dissolve the sugar in the bottom of the pan using a heat-resistant rubber spatula or wooden spatula&period; After a while, it will boil and come to a boil at once&period; Adjust the heat so that it does not spill over&period; &NewLine;(4)Keep stirring the bottom of the pot and cook until the temperature reaches 116â&period; &NewLine;(5) When the temperature reaches 116â, remove from heat and add the chocolate&period; &NewLine;(6) Add the butter and mix until well blended&period; &NewLine;(7) Finally, add the almonds and mix until all the ingredients are incorporated&period; &NewLine;(8)Pour the dough into a mold, flatten it out, and let it cool at room temperature until it is off the heat&period; &NewLine;(9) Cool in the refrigerator for 30 minutes before cutting&period; &NewLine;(10) When cutting, apply a thin layer of salad oil to the knife to prevent it from sticking to the blade&period; &NewLine;(11)Wrap in film and store in the refrigerator&period; (11) Wrap in plastic film and store in the refrigerator&period; Bringing it back to room temperature will make it softer&period; &NewLine;â»It will keep for about 1 week in the refrigerator or 3 weeks in the freezer&period;&NewLine;ãææã18×18cmè§åï¼1&period;5×3cmã«ããï¼ç´60åå &NewLine;çã¯ãªã¼ã 35ï¼ã150g &NewLine;çä¹³ã120ï½ &NewLine;æ°´ããã65g &NewLine;ã¯ã¡ã¿ã¤ã95ï½ &NewLine;ã°ã©ãã¥ã¼ç³ã95ï½ &NewLine;ã¹ã¤ã¼ããã§ã³ã¬ã¼ã56ï¼ã65g &NewLine;ç¡å¡©ãã¿ã¼ã50ï½ &NewLine;ã¢ã¼ã¢ã³ãã55ï½&NewLine;ãä¸æºåã &NewLine;ã»åã«ãªã¼ãã³ãã¼ãã¼ã§ä½ã£ãåç´ãæ·ãã¦ããï¼é«ãã¯3cmç¨åº¦ã§è¯ãï¼ &NewLine;ã»çã¢ã¼ã¢ã³ãã®å ´åã¯äºç±ãªã170âã®ãªã¼ãã³ã§15åç©ºç¼ããã¦ãã&NewLine;ãä½ãæ¹ã &NewLine;â ç©ºç¼ããã¦å·ã¾ããã¢ã¼ã¢ã³ããç²ãå»ãã§ããã &NewLine;â¡éã«ãã§ã³ã¬ã¼ãããã¿ã¼ãã¢ã¼ã¢ã³ãä»¥å¤ã®ææãå¥ããç«ã«ããã¦çãã¦ããã &NewLine;â¢èç±æ§ã®ã´ã ãã©ãæ¨ã¹ããä½¿ãåºã«æ²ãã§ããç ç³ããã£ããæº¶ããããã°ããããã¨æ²¸é¨°ãã¦ä¸æ°ã«æ¹§ãä¸ãã£ã¦ãããå¹ããã¼ããªãããã«ç«åã®èª¿æ´ãããã &NewLine;â£éåºã¯çµ¶ããæ··ãç¶ã116âã«ãªãã¾ã§çããè²ãå¥ã£ã¦ããã¨ç¦ããããã®ã§æ³¨æããã &NewLine;â¤116âã«ãªã£ããç«ããä¸ãããã§ã³ã¬ã¼ããå ãã¦æ··ããã &NewLine;â¥ãã¿ã¼ãå ãã¦ãã£ããé¦´æãã¾ã§æ··ããã &NewLine;â¦æå¾ã«ã¢ã¼ã¢ã³ããå ãã¦å¨ä½ã«æ··ããã°ãã£ã©ã¡ã«çå°ã®å®æã &NewLine;â§åã«æµãã¦å¹³ãã«ãªãããç²ç±ãåããã¾ã§å®¤æ¸©ã§å·ã¾ãã &NewLine;â¨å·èµåº«ã§30åå·ããã«ããããã &NewLine;â©ã«ããããã¨ãã¯ãã¤ãã«ãµã©ãæ²¹ãªã©ãèãå¡ãã¨åã«ãã£ã¤ããã«ã«ããã§ããã &NewLine;âªãã£ã«ã ãªã©ã«åã¿å·èµåº«ã§ä¿åãããå°ãå®¤æ¸©ã«æ»ãã¨æãããé£æã«ãªãã &NewLine;â»å¯éç¶æã§å·èµåº«ã§1é±éãå·åã§3é±éç¨åº¦æ¥æã¡ãã¾ã&NewLine;ãã¬ã³ã¿ã¤ã³ã®åæã¢ã¤ãã ã¯ãã¡ãã®ãã®ãä½¿ç¨ãã¦ãã¾ã↓ &NewLine;&starf;ã¢ããªã¨ ã ãã±&starf; 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