＃123 米粉のビスキュイショコラ グルテンフリーなスイーツGluten Free Biscuit Chocolat 星野晃彦 ｜TERUHIKO HOSHINO

Chef Akihiko Hoshino's Gluten-Free Sweets Rice Flour Chocolate Biscuit Biscuit au chocolat à la farine de riz This time, we'll introduce a light and crispy fondant au chocolat made with rice flour. It contains a chocolate sauce called coulant inside, and when you cut into it after baking, the rich, gooey chocolate sauce will ooze out. The charm of this dessert is that it can be frozen. If you make it in advance and freeze it, you can enjoy a freshly baked, piping hot fondant au chocolat by simply baking it in a 180°C oven for about 15 minutes whenever you want. Crispy on the outside, gooey on the inside. The light texture unique to rice flour is also a major appeal. It's very delicious, so please give it a try! Bon appétit! ◾️INGREDIENTS (Makes 10 6cm ring molds) ＜Biscuit Dough＞ Dark Chocolate 330g Unsalted Butter 160g (Room Temperature) Rice Flour 110g Almond Powder 130g Egg Yolks 160g Egg Whites 240g (Room Temperature) Granulated Sugar 270g ＜Coulant (Coulan)＞ Heavy Cream 60g Water 30g Unsalted Butter 15g Chocolate 36g ■ABOUT THIS COOKING CHANNEL Hello everyone. I'm Chef Akihiko Hoshino. On this channel, I want to deliver the French cuisine I make daily at the restaurant as authentically as possible, so I'm showing the cooking process almost uncut. Since June 2024, I have been working at "Jardin Paul Bocuse" in Kanazawa, Ishikawa Prefecture, as head chef, dedicating myself to restaurant operations. However, since spring 2025, I have resumed video streaming under the name "Teruhiko Hoshino." I will continue to cherish authentic French cuisine while sharing current trends, plating tips, arrangement ideas, and above all, the joy of cooking. Bon appétit. Hello everyone, I’m Chef Teruhiko Hoshino. On this channel, I share French cuisine exactly as we prepare it in our restaurant, with minimal editing, so you can experience the cooking process as authentically as possible. In June 2024, I was transferred to Jardin Paul Bocuse in Kanazawa, Ishikawa, where I devoted myself fully to my work as head chef.From spring 2025, I have resumed video sharing under the name “Teruhiko Hoshino.” While staying true to classical French cuisine, I look forward to sharing current trends, small tips on plating, ideas for simple variations, and above all, the joy of cooking itself. Bon appétit. ■ INFORMATION INSTAGRAM Akihiko Hoshino official account   / teruhikohoshino   TIKTOK ACCOUNT chefhoshino_cooking OFFICIAL WEBSITE jardin Paul Bocuse Official Website https://www.hiramatsurestaurant.jp/ja...