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Išleri❤️🇷🇸|aястасияさん
手料理
  • 2020/03/04
  • 352

Išleri❤️🇷🇸

レシピ
材料・調味料
Dough:
Non salted butter
75g
Sugar
50g
Egg yolk
1
Almond powder
50g
All purpose flour
130g
Cream:
Non salted butter
70g
Powder sugar
50g
72% chocolate
70g
Egg whites
2
Egg yolk
1
Glaze:
Bitter chocolate
50g
Oil
1 1/2tbs
作り方
1
Dough: Put butter(room temperature), sugar and egg yolk into the bowl and mix with hand mixer until foamy, then add almond powder and flour and knead until becomes not sticky. Put in plastic wrap and place into the fridge for 30min.
2
Take the dough from the fridge, spread with rolling pin around 0.5cm (add some Uchiko if needed) and using round mold cut it and put into the oven tray covered with baking sheet. Preheat the oven 180C and bake for 12-15min.
3
Cream: Make merengue first out of egg white with hand mixer until stiff.
4
Melt chocolate using double boiler system. Mix melted butter, powder sugar, egg yolk separately, add melted chocolate and merengue and mix everything with hand mixer. Cool it down.
5
Using cake piping bags or tips, decorate half of the baked cookies with the cream.
6
Glaze: Make chocolate glaze using double boiler system adding the oil. Cover upper side of rest of the cookies with glaze and place onto the cooling rack or other.
7
When cooled off gently place on the top of the cream cookies and cool down in the fridge. Recommendation, leave them in the fridge for one night before serving.
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aястасия
Išleri🇷🇸
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