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Gâteau au Champagne</p>
<p>â åµç½ã®çå°<br />
160âã§14å<br />
èè 20g<br />
ãµã©ãæ²¹ 40g<br />
çä¹³ 50g<br />
èåç² 70g<br />
åµç½ 200g<br />
ã°ã©ãã¥ã¼ç³ 80g</p>
<p>â ã·ã£ã³ãã³ã ã¼ã¹<br />
ç²ã¼ã©ãã³ 6g<br />
å·æ°´ 30g<br />
ã·ã£ã³ãã³ 150g<br />
ã°ã©ãã¥ã¼ç³ 65g<br />
æ°´ 20g<br />
åµç½60g<br />
ï¼å²ç«ã¦çã¯ãªã¼ã 120g</p>
<p>â ã·ã£ã³ãã³æ³¡ã¼ãªã¼<br />
æ°´ 250g<br />
ã°ã©ãã¥ã¼ç³ 50g<br />
ç²ã¼ã©ãã³ 10g<br />
å·æ°´ 50g<br />
ã·ã£ã³ãã³ 160g</p>
<p>â Biscuit aux blancs d’oefs<br />
160â about 14min<br />
20g honey / miel<br />
40g oil / huile<br />
50g milk / lait entier<br />
70g cake flour / farine(T45)<br />
200g egg white / blancs d’oeufs<br />
80g sugar / sucre</p>
<p>â Mousse de Champagne<br />
6g gelatin / gélatine en poudre<br />
30g cold water / eau froide<br />
150g champagne<br />
65g sugar / sucre<br />
20g water / eau<br />
60g egg white / blancs d’oeufs<br />
120g heavy cream35% / crème fouettée35%</p>
<p>â Gelée de egg champagne<br />
250g water / eau<br />
50g sugar / sucre<br />
10g gelatin / gélatine en poudre<br />
50g cold water / eau froide<br />
160g champagne</p>
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ふわっとジュワッと大人なシャンパンケーキの作り方✴︎How to make Gâteau au Champagne✴︎ベルギーより#193
