🎧解説付【シャンパントリュフ】【champagne truffle】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/rWRaqa0RLZk&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·ã£ã³ãã³ãä½¿ã£ããã³ãã³ã·ã§ã³ã©ãç´¹ä»ãã¾ãã &NewLine;æãããã¬ããã·ã¥ã®ã·ã§ã³ã©ãä½ãæã¯ãä»åä½¿ç¨ãã¦ãããããªã¥ããã¼ã«ãã¾ãã¯ãã¯ã¼ã²ã«ãã¨è¨ããããã§ã³ã¬ã¼ãã®ã±ã¼ã¹ã«å¥ãã¦ä½ãã¾ãã&NewLine;æãã£ããã·ã£ã³ãã³ï¼ã¨ãããããå¾ããã»ãã®ãé¦ãããããªã·ã§ã³ã©ã§ãã&NewLine;ãã³ããªã³ã°ãé¢å…ã¨ããæ¹ã¯ãã³ããªã³ã°ä¸è¦ã®ã³ã¼ãã£ã³ã°ãã§ã³ã¬ã¼ãããä½¿ãããã ãã¨è¯ãã¨æãã¾ãã&NewLine;é³å£°è§£èª¬ãªããã¼ã¸ã§ã³ã¯ãã¡ããããè¦§ãã ãã↓ &NewLine;<amp-youtube layout="responsive" width="500" height="281" data-videoid="-vSmZ&lowbar;ou4hE" title="ãã·ã£ã³ãã³ããªã¥ãããchampagne truffleãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"><a placeholder href="https&colon;//youtu&period;be/-vSmZ&lowbar;ou4hE"><img src="https&colon;//i&period;ytimg&period;com/vi/-vSmZ&lowbar;ou4hE/hqdefault&period;jpg" layout="fill" object-fit="cover" alt="ãã·ã£ã³ãã³ããªã¥ãããchampagne truffleãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"></a></amp-youtube>&NewLine;ããã³ããªã³ã°åç»ã &NewLine;<amp-youtube layout="responsive" width="500" height="281" data-videoid="inLS9Dkdoos" title="ð§è§£èª¬ä»ããã³ããªã³ã°ãã¬ã¼ã¯æ³ããããã³ãã£ã¢ã³ãä½ãï¼/ããã£ã·ã¨ãæãããèåä½ã"><a placeholder href="https&colon;//youtu&period;be/inLS9Dkdoos"><img src="https&colon;//i&period;ytimg&period;com/vi/inLS9Dkdoos/hqdefault&period;jpg" layout="fill" object-fit="cover" alt="ð§è§£èª¬ä»ããã³ããªã³ã°ãã¬ã¼ã¯æ³ããããã³ãã£ã¢ã³ãä½ãï¼/ããã£ã·ã¨ãæãããèåä½ã"></a></amp-youtube>&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;Face Book 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 21 pieces &NewLine;90g white chocolate &NewLine;5 g glucose &NewLine;30g heavy cream &NewLine;35g champagne &NewLine;21 truffle balls &NewLine;150 g white chocolate for coating&NewLine;Preparation &NewLine;ã»If using a hot water bath for tempering, set the temperature of the water to 60°C&period;&NewLine;How to make &NewLine;(1)Melt 90 of the white chocolate for the ganache in a heatproof container in the microwave&period; Melt the chocolate in a microwave oven for a few seconds at a time&period; &NewLine;(2)Wrap the glucose and cream in plastic wrap and place in the microwave until it comes to a light boil&period; It takes about 20 seconds&period; &NewLine;(3) Add the water from (2) to the chocolate and emulsify&period; &NewLine;(4) As soon as the mixture separates, add the cream a second time and mix&period; &NewLine;(5)When the oil starts to float, add the third cream immediately&period; If too much oil floats to the surface, it will be hard to connect&period; Continue to add the last cream and mix&period; The mixture is smooth and emulsified at this point&period; &NewLine;(6) Finally, add the champagne in three parts&period; The ganache will be quite loose&period; &NewLine;(7) Put the ganache into a piping bag and pipe it into the truffle ball&period; Be careful not to pipe it too tightly or it will become airy and moldy&period; &NewLine;(8)Let it harden overnight in a cool, dark place&period; There is no need to put them in the refrigerator&period; &NewLine;(9)Put a small amount of the tempered chocolate into a piping bag and cover the truffle ball with the lid&period; &NewLine;When the lid hardens, dip the truffle into the remaining chocolate and roll it on a net to make patterns&period; &NewLine;(10) After the lid has hardened, dip the truffle ball in the remaining chocolate and roll it on the net to make a pattern&period; It is best to leave the chocolate on for a few seconds before rolling&period; &NewLine;If the chocolate hardens too much, it will not form a pattern, or it will come off as the knitting takes the chocolate with it&period;&NewLine;ã»If you leave it for about 5 days, the flavor of the alcohol will become familiar and it will be delicious&period; &NewLine;ã»Store in a cool, dark place for about 2 weeks&period;&NewLine;ãææãã21åå &NewLine;ãã¯ã¤ããã§ã³ã¬ã¼ãã90ï½ &NewLine;è»¢åç³ï¼æ°´ããï¼ã5ï½ &NewLine;çã¯ãªã¼ã 35ï¼ã30ï½ &NewLine;ã·ã£ã³ãã³ã35ï½ &NewLine;ããªã¥ããã¼ã«ã21å &NewLine;ã³ã¼ãã£ã³ã°ç¨ãã¯ã¤ããã§ã³ã¬ã¼ãã150ï½&NewLine;ãä¸æºåã &NewLine;ã»ãã³ããªã³ã°ã«æ¹¯çãä½¿ãå ´åã¯ãæ¹¯ã®æ¸©åº¦ã60âã«ãã&NewLine;ãä½ãæ¹ã &NewLine;â ã¬ããã·ã¥ç¨ã®ãã¯ã¤ããã§ã³ã¬ã¼ã90ãèç±å®¹å¨ã«å¥ãã¬ã³ã¸ã§æº¶ãããç²ä¹³ãå¥ã£ã¦ããããç¦ããããã®ã§æ°ç§ã¥ã¤ãããããã«ããã &NewLine;â¡è»¢åç³ã¨çã¯ãªã¼ã ãã©ããããã¦ã¬ã³ã¸ã«ãããè»½ãæ²¸é¨°ããã¾ã§æ¸©ãããâ»20ç§ç¨åº¦ã§ã &NewLine;â¢ãã§ã³ã¬ã¼ãã«â¡ã®æ°´åãå ãã¦ä¹³åããã¦ããã4åã«åãã¦å ããã1åç®ãå ãã¦æ··ããã¨åé¢ãã¦ããã &NewLine;â£åé¢ãããããã«2åãã®ã¯ãªã¼ã ãå ãã¦æ··ãããæ¬¡ç¬¬ã«åé¢ç¶æãç¹ãããä»åº¦ã¯æ²¹åãåºã¦ããã &NewLine;â¤æ²¹åãæµ®ãã¦ãããããã«3åç®ã®ã¯ãªã¼ã ãå ããããã¾ãæ²¹åãæµ®ããããã¨ç¹ãã®ãå¤§å¤ã§ããç¶ãã¦æå¾ã®ã¯ãªã¼ã ãå ãã¦æ··ããããã®æç¹ã§ãªãããã«ä¹³åãã¦ããã &NewLine;â¥æå¾ã«ã·ã£ã³ãã³ã3åã«åãã¦å ãããããªããããã¬ããã·ã¥ã«ãªãã &NewLine;â¦åºæ¥ä¸ãã£ãã¬ããã·ã¥ãçµãè¢ã«å¥ããããªã¥ããã¼ã«ã«çµãããã®ã¨ãã®ãªã®ãªã¾ã§çµããªãã¨ç©ºæ°ã«è§¦ãã¦ã«ãã®åå ã«ãªãã®ã§æ³¨æããã &NewLine;â§å·ææã§ä¸æ©åºãããâ»å·èµåº«ã«å¥ããå¿è¦ã¯ããã¾ããã&NewLine;ããã³ããªã³ã°ã®ããæ¹ã &NewLine;åç»ã¯ãã¡ã&srarr;https&colon;//youtu&period;be/inLS9Dkdoos &NewLine;â 150gã®ãã¡ã50ï½ãèç±ã®ãã©ã¹ããã¯ãã¦ã«ã«å¥ããã &NewLine;â»ä»åã¯ï¿¥100ã·ã§ããã§è²·ã£ãã¬ã³ã¸ä½¿ç¨å¯ã®ãã¦ã«ãä½¿ç¨ãã¦ãã¾ã &NewLine;â»æ¹¯çã§æº¶ããå ´åã¯ã¹ãã³ã¬ã¹ãã¦ã«ãä½¿ç¨ãã¾ã &NewLine;â¡æ®ãã®50ï½ãç´°ããå»ãã§ããããã®ãã§ã³ã¬ã¼ãã¯å¿ããã³ããªã³ã°ã®åãã¦ããç¶æã®ãã®ãä½¿ç¨ãã¾ãã &NewLine;â»å£²ããã¦ãããã§ã³ã¬ã¼ãã¯ãã³ããªã³ã°ãåãã¦ããç¶æã§ãã®ã§ããã¡ããä½¿ç¨ããã°ééããªãã§ã &NewLine;â¢100ï½ã®ãã§ã³ã¬ã¼ããæº¶ãããã¬ã³ã¸ãä½¿ç¨ããæã¯ä¸åº¦ã«é·æéããã¦ãã¾ãã¨ç¦ãã¦ãã¾ãã®ã§ã500W 30ç§&srarr;20ç§&srarr;10ç§ã¨æº¶ããå·åã«ãã£ã¦ç§æ°ãå¤ããªããæ¸©åº¦ãä¸ãã¦ããã &NewLine;â ã¹ã¤ã¼ããã§ã³ã¬ã¼ãã40â &NewLine;â£æ¸©åº¦ãä¸ãã£ããå ç±ããããå»ãã§ããã50ï½ã®ãã§ã³ã¬ã¼ããå ãã¦è»½ãæ··ããã &NewLine;ãã®ã¾ã¾2ï½3åç½®ãããã§ã³ã¬ã¼ãã®ç±ã§ãã£ããæããããã¦ããã &NewLine;â¤ãã§ã³ã¬ã¼ãããã£ããæ··ãå¾å¥ããããã§ã³ã®ç²ããã£ããæº¶ããè¾¼ãã§ããã &NewLine;ä½æ¥æ¸©åº¦ã«ãªãã°ãã³ããªã³ã°çµäºã§ãã &NewLine;â ã¹ã¤ã¼ããã§ã³ã¬ã¼ãã28ï½29â&NewLine;â¨ãã³ããªã³ã°ã®åãããã§ã³ã¬ã¼ããå°éçµãè¢ã«å¥ããããªã¥ããã¼ã«ã«èãããã &NewLine;â©èãåºã¾ã£ããæ®ãã®ãã§ã³ã¬ã¼ãã«ãããããç¶²ã®ä¸ã§è»¢ããã¦æ¨¡æ§ãã¤ããã &NewLine;â»ãã§ã³ãåºã¾ãåã«è»¢ããã¾ãããã§ã³ãä»ãã¦æ°ç§ç½®ãã¦ããããã¹ãã§ãã &NewLine;â»åºã¾ããããã¨æ¨¡æ§ãã¤ããªãã£ãããç·¨ã¿ã«ãã§ã³ãæã£ã¦ãããã¦å¥ããã¦ãã¾ãã¾ãã&NewLine;5æ¥ç¨åº¦ç½®ãã¨ãéã®å³ãé¦´æã¿ç¾å³ãããªãã¾ãï¼¾ï¼¾ &NewLine;ä¿åã¯å·ææã§2é±éç¨åº¦ã§ãã&NewLine;â èµ¤å¤ç·æ¸©åº¦è¨&srarr;https&colon;//amzn&period;to/2M7WplN &NewLine;â èç±ãã¦ã«&srarr;DAISOã®ã¬ã³ã¸ä½¿ç¨å¯ã®ãã©ã¹ããã¯ãã¦ã«ã§ã &NewLine;â ããªã¥ããã¼ã«/ 21å TOMIZ/cuoca(å¯æ¾¤ååº) &NewLine;ãã¯ã¤ã&srarr;https&colon;//amzn&period;to/2Lktiew &NewLine;ãã«ã¯&srarr;https&colon;//amzn&period;to/3pPdO0Z &NewLine;ã¹ã¤ã¼ã&srarr;https&colon;//amzn&period;to/2YGEEN5&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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