ガトー・ショコラの作り方 | お菓子作り ケーキ作り ガトーショコラ

▼ Recipe Book 📚. 'Cute Sweets with Patissier Recipes' now on sale! https://amzn.to/3Avu0fG A popular Valentine's Day gift, gâteau chocolat is decorated with fresh strawberry cream! The key to avoiding failure is temperature control! Chocolate hardens as it cools, so mixing a dough that has hardened and is not fluid will cause the meringue to collapse, leading to failure. Therefore, you need to combine the dough in a warm temperature range. If you're nervous because you're making this for the first time. "Even after mixing the chocolate, cream, and butter with the egg yolks and granulated sugar whisked together, you need to keep the temperature at 40 degrees Celsius." "Whisk the egg whites with the granulated sugar and then raise the temperature to 40 degrees Celsius before whisking in the meringue. and try it warm so you can combine everything! 🧈Ingredients (for 1 🧈 15cm cake pan) [Gâteau au chocolat] Chocolate (56% cocoa) 75g Fresh cream (35%) 65g 55 g unsalted butter 20 g flour 40 g cocoa powder 60 g egg yolks (3 eggs) 35 g granulated sugar (for yolks) 100 g egg whites 50 g granulated sugar (for egg whites) [Baking ] Preheat : 180℃. Baking : 170℃ for 35~40 minutes [Ganache ] Milk chocolate (40% cocoa) 60 g Fresh cream (35%) 35g [Strawberry sauce] 50 g strawberries 10 g granulated sugar 1 tsp lemon juice Microwave at 600W for 1 to 1.5 minutes until it is firm and fluffy. [Strawberry cream] Whole amount of strawberry sauce Fresh cream (45%) 100g 3g dried strawberries [Topping ] Strawberries If you use only powdered sugar, please use non-melting powdered sugar for decoration. Mini gateau chocolates (9~10 cups (5cm dia.)) [Baking ] Preheating : 180°C Baking : 170℃ for 20~25 minutes When finishing with powdered sugar Use powdered sugar that does not dissolve.