Chocolate cheese, Madeleine
By VicentaLakin
When I got my chef's Japanese Madeline, I thought I'd make a sweet Madeleine. Madeline, who happened to see the chocolate choreographer, fell in love. God knows how much I love chocolate. She came from a teacher and had almond powder in her house, so she added it. It tasted delicious。
Recipe Recommendations
- eggs one
- butter 50g
- cream cheese 30g
- light cream 30g
- low-gluten flour 60g
- almond powder 20g
- powdered sugar 30g
- baking powder 2g
- dark chocolate 20g
- sweetening
- roast
- half an hour
- ordinary
Steps for Chocolate cheese, Madeleine
1
First we'll make chocolate Ganache. Pour chocolate and light cream into a little bowl and heat up
2
Pour chocolate and light cream into a small bowl, heat up the water, and mix them evenly with a manual omelet until they melt。
3
I don't know. The melted chocolate Ganash fell into the right plate and was sent to the fridge for an hour。
4
Cream cheese and liquefy cream soften the water with a hand-pumping egg。
5
The whole egg fluid was added four times, and it was smoothed with a hand-beater。
6
Add sugar powder, evenly。
7
Low-banded flour, almond flour and powdered powder are sifted into them, and they are smoothed with a manual omelet。
8
The butter melts in water, and is added to the paste twice, evenly mixed。
9
The made pasta is put in a bouquet and sent to the fridge for one hour。
10
The paste is extracted from the refrigerator, which, after a little warming, is squeezed into the mould。
11
Squeeze to about 30-40, remove the frozen chocolate block, cut it into the right size and put it in the middle of the paste。
12
Then squeeze the rest of the paste, remember to cover the chocolate block. Squeeze and shake two or three times。
13
Send it to the pre-heated oven, bake it at 150°C for 10 minutes and turn 175°C for eight minutes。
14
Completed Chart