カシスと栗のモンブランの作り方 | お菓子作り モンブラン ASMR

カシスと栗のモンブランの作り方 | お菓子作り モンブラン ASMR

Hello! We are C&G Cooking! Montblanc season has come again this year! So this time, I would like to make the most delicious Mont Blanc with chestnuts and cassis! Let’s make it right away! First of all, from cassis custard! Separate the eggs into yolks and whites. Weigh the granulated sugar and cake flour in advance, and add some of the granulated sugar to the milk! (This will prevent the milk from forming a film! Put it on fire! Loosen the egg yolk , add granulated sugar and mix! Add the cake flour and mix. When the milk boils, turn off the heat and add the milk little by little . If you add it all at once, it will turn into an omelette, so be careful ! Mix in the cassis puree! Put the cassis puree in the pan you mentioned earlier, strain it through a fine mesh, and add it evenly ! Mix it so that it becomes , and weigh it so that you can add butter immediately !Prepare by laying plastic wrap on the vat so that it can be opened immediately ! When you are ready, put it on medium-low heat! It will gradually thicken I’ll follow you! The bottom will solidify, so mix the whole pot quickly!Be sure to mix the whole pot firmly and quickly so that it doesn’t burn! When it solidifies, turn on the heat for another minute! Remove from the heat and butter After it’s completely melted and mixed, open it up in a tray, wrap it tightly so it doesn’t dry out, cover it with ice packs and let it cool quickly in the freezer!When it’s cold, transfer it to the refrigerator! Continue Make the crème frangipane! Weigh the butter, powdered sugar, cake flour, and almond powder, and weigh the eggs as whole eggs! If the temperature of the whole egg is low , soak it in hot water to 25-28°C. Let’s warm it up!Make the butter smooth, sift the powdered sugar and mix it!Add the whole egg in several batches! Emulsify it well before adding it! It doesn’t contain any water , When it is tilted, it is in a state of separation! Let’s emulsify it well! Leave a little egg, add almond powder and cake flour and mix once!Adding flour and mixing makes it easier to connect the dough If you add the remaining eggs and mix, remove the dough from the whipper and make it even.Take some of the cassis custard and loosen it well, then add the dough and mix it. Let’s cool it in the refrigerator! Make the cassis confiture! Add granulated sugar and lemon juice to the cassis puree, mix well, and put it on the fire! When it comes to a boil, test it! A rule of thumb is to drop one drop in water and not disperse! If it is smooth, it will disperse like this! Open it in a container, wrap it tightly and chill it in the refrigerator!Let’s bake the frangipane! Apply salad oil to make it easier to release the mold, and lay out the dough. vinegar! Smooth it out with a rubber spatula or a card, then bake at 170°C for 20 minutes! Baked! Remove from the mold! Eat snacks! Once the frangipane has cooled completely, coat it with chocolate! If you only use this dough, it will easily stick to the bottom, so coat it with chocolate! (It’s okay if you don’t have one!) Apply a thin layer of chocolate melted in the microwave! This looks delicious! Whip the heavy cream until firm! Let’s whip it up like this! I’m going to pack each ingredient in a piping bag! Remove the custard from the refrigerator and pour it into a bowl until smooth. Stuff it in a piping bag and you’re ready to go! Now let’s assemble! Drop the edges and halve the dough! (It was 7 cm!) Drop the other end , cut it in half, squeeze the cassis confiture in the center, and use the shibukawani! After cutting it in half, put it on top of the confiture! I squeezed the cassis custard to cover the chestnuts, and I had this much left over! Lightly smooth it out and squeeze it into a mountain shape to cover the cassis custard! Arrange with a palette and drop the cream on the edge! Let’s make marron cream! The ingredients are chestnut paste, unsalted butter, and fresh cream! Smooth out the chestnut paste with a rubber spatula, heat the fresh cream in the microwave at 600W for about 30 seconds, then add it in two batches! Make sure it’s evenly mixed! Smooth the butter, add it to the cream and mix! The marron cream is complete! Pack the chestnut cream in a piping bag and squeeze it! looks delicious! Remove the popping cream and chill in the freezer for about 20 minutes to make it easier to cut! If you warm up the knife and cut it, it will cut cleanly! It’s a delicious cross section! Finally, dust with powdered sugar and you’re done! Thank you very much for the end! How was Montblanc this year? ? I would be happy if you could tell me your favorites and impressions in the comments! Cassis and marron are the best! What sweets should we make next? See you next time! Have a nice day♫

#ASMR #お菓子作り #モンブラン

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🧈材料

カシスと栗のモンブラン(15×7㎝ 2本分)

*[ カシスカスタード ]*
卵黄 40g
グラニュー糖 30g
薄力粉 15g
カシスピューレ 80g
牛乳 120g
無塩バター 10g

*[ クレーム・フランジパンヌ ]* (15×15㎝スクエア型)
無塩バター 50g
粉糖 50g
全卵 50g
アーモンドパウダー 50g
薄力粉 8g
カシスカスタード 50g

*[ カシスコンフィチュール ]*
カシスピューレ 180g
グラニュー糖 70g

*[ 生クリーム ]*
生クリーム (35%) 150g

*[ マロンクリーム ]*
マロンペースト 240g
生クリーム (35%) 40g
無塩バター 50g

*[ 栗 ]*
渋皮煮

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🧈材料の購入先はこちら！
・富澤商店
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🍪作り方

ー目次ー
0:00 導入
0:15 カシスカスタード
4:28 クレームフランジパンヌ
8:46 カシスコンフィチュール
10:22 クレームフランジパンヌ（焼成）
12:00 生クリーム
12:21 組み立て
17:01 マロンクリーム
21:14 完成！ｲﾀﾀﾞｷｬｽ！

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🧈お菓子作りのバターについて
お菓子には基本的に無塩バターを使用しています。
クッキーなど材料にバターを多く使う場合は有塩バターだと塩が多すぎてしまいます。見た目は変わらないですが、味がくどく感じてしまうので、無塩バターを使って食塩を少量加える方法を推奨します。

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🍴動画で使用しているもの
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・オーブン
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・アルコール（パストリーゼ）
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※一部Amazonアソシエイトリンクを使用しています。

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▼レシピ本ができるまで🧁

▼SNS
・Instagram: https://www.instagram.com/cxgx_cooking/
・Twitter: https://twitter.com/cxgx_cooking
・TikTok: https://www.tiktok.com/@cgcooking

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