화이트데이를 위한 페레로로쉐 케이크 만들기

 

 

페레로로쉐 케이크

 

1. 초코 제누아즈
달걀 108g, 설탕A 60g, 박력분 30g, 아몬드가루 36g, 코코아가루 14g, 생크림 36g, 달걀 흰자 50g, 설탕B 50g

① 높은1호 원형 팬에 유산지를 깔아준다.
② 박력분, 아몬드가루, 코코아가루를 한데모아 거품기로 섞은 뒤 체 친다.
③ 비커에 흰자와 설탕B를 넣고 핸드믹서기로 100%머랭을 올린다.
④ 믹서볼에 달걀과 설탕A를 넣고 거품기로 풀어준 후 뜨거운 물에 중탕하여 42℃까지 데워 설탕을 녹여준다.
⑤ 4.를 핸드믹서기를 이용해 아이보리색 거품이 날 때까지 믹싱 해준다.
⑥ 5.에 2.를 넣고 날가루가 보이지 않을 정도로만 섞는다.
⑦ 50℃로 따뜻하게 데운 생크림을 6.에 넣고 섞는다.
⑧ 머랭 1/2을 넣고 섞은 뒤 남은 머랭을 넣고 가볍게 섞는다.
⑨ 1.에 팬닝 한다. 충격을 준 뒤 170℃5분 미리 예열된 에어프라이어에 160℃30분 굽는다.
⑩ 구운 직후 충격을 주어 뜨거운 열기를 날려주고 팬에서 분리하여 뒤집어서 식힘망에 식힌다.
⑪  빵칼을 이용해 뚜껑 윗면을 자른 뒤 나머지를 4등분 한다.

2. 코코아 시럽
물 100g, 설탕 24g, 코코아가루 24g

① 냄비에 전 재료를 넣고 거품기로 섞어준 뒤 중불에서 끓여준다.
② 덩어리가 풀어지고 바글바글 끓어오르면 불에서 내리고 그릇에 담아 식혀준다.

3. 헤이즐넛 초코크림
헤이즐넛 초코크림 110g, 생크림A 110g, 생크림B 190g

① 그릇에 헤이즐넛 초코크림과 생크림A를 넣고 전자레인지를 이용하여 녹여준다.
② 덩어리가 풀어지면 핸드블렌더로 곱게 갈아준 다음 미지근한 생크림B를 넣고 섞는다.
③ 냉장고에서 1시간 휴지 시켜준다.
④ 핸드믹서기를 이용해 100%휘핑 해준다.

4. 초코 가나슈
생크림 120g, 다크초콜릿 120g

① 그릇에 생크림과 다크초콜릿을 넣고 전자레인지를 이용하여 30초씩 돌려 녹여준다.
② 핸드블렌더로 곱게 갈아준 뒤 29℃에서 사용한다.

5. 마무리
콘푸로스트 30g, 아몬드분태 50g, 페레로로쉐 초콜릿 6개, 진주펄 크런치 6개

① 돌림판위에 초코 제누아즈 시트를 얹고 코코아 시럽을 실리콘 붓을 이용해 골고루 발라준다.
② 헤이즐넛 초코크림을 얇게 펴 바른 뒤 콘푸로스트 1/3을 위에 뿌리고 다시 헤이즐넛 초코크림을 위에 얇게 펴 바른다. 
③ 총 3번 반복 한 뒤 마지막 시트를 위에 얹고 남은 헤이즐넛 초코크림으로 아이싱을 한다.
④ 옆면에 아몬드분태를 묻혀주고 냉동실에 6시간 굳힌다.
⑤ 식힘망 바닥에 받침대를 받치고 4.를 올린다.
⑥ 5.에 초코 가나슈를 부어준 뒤 스패튤러로 윗면을 쓸어 평평하게 해주고 여러 번 탭을 주어 가나슈 얇게 씌워지게 한다.
⑦ 옆면에 안 씌워진 곳은 미니 스패튤러에 가나슈를 묻혀서 빈 공간을 채운다.
⑧ 윗면에 페레로로쉐 초콜릿과 진주펄 크런치를 올려 장식한다.
⑨ 접시에 옮겨 담은 뒤 냉동실에 10분 굳히고 나서 커팅한다.

-제누아즈, 비스퀴조콩드, 파운드케이크 등을 뒤집어 식히는 이유는 윗면에 있는 큰 기공들을 전체적으로 균일화 시켜주기 위함입니다.
-초코 가나슈를 핸드블렌더로 유화시킬 때 기포가 들어가지 않게 주의 해주세요.
-초콜릿이 타는 것을 방지하기 위해 전자레인지를 이용하여 녹일 때 반드시 30초 씩 끊어가며 저으면서 녹여주세요.
-초코 가나슈가 두껍게 씌워졌을 때 드라이기 뜨거운 바람으로 천천히 녹이면 두께조절 이 가능합니다.
-2일 냉장숙성 시켜먹으면 더 맛있습니다.

-냉장보관 3일, 냉동보관 1달 가능합니다.
-제조원가 11,191원, 1/6조각 예상 판매가 7,300원

-참조 유튜브 조꽁드님 감사합니다.

 

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Ferrero Rocher Cake

 

1. Choco Genoise
108g eggs, 60g sugar A, 30g  flour, 36g almond powder, 14g cocoa powder, 36g whipping cream, 50g egg whites, 50g sugar B

① Place parchment paper on a No. 1 high round pan.
② Mix flour, almond powder, and cocoa powder with a whisk and sift them.
③ Put the egg white and sugar B in the beaker and place the meringue 100% on top with a hand mixer.
④ Put eggs and sugar A in a mixer bowl, beat them with a whisk, and heat to 42℃ in hot water to dissolve the sugar.
⑤ Mix 4. using a hand mixer until ivory-colored bubbles form.
⑥ Add 2. to 5. and mix until raw flour is not visible.
⑦ Add whipping cream warmed to 50℃ in step 6. and mix.
⑧ Add 1/2 of the meringue and mix, then add the remaining meringue and mix lightly.
⑨ Panning to 1.  After impact, bake at 170°C for 5 minutes in a preheated air fryer at 160°C for 30 minutes.
⑩ After baking, give it a shock, separate it from the pan, turn it over and cool it on a cooling net.
⑪ Use a bread knife to cut off the top of the lid and then divide the rest into 4 equal parts.

2. Cocoa syrup
100g water, 24g sugar, 24g cocoa powder

① Put all the ingredients in a pot, mix them with a whisk, and boil over medium heat.
② When the lump is released and boiled, remove it from the heat and cool it down in a bowl.

3. Hazelnut Chocolate Cream
110g Hazelnut chocolate cream, 110g whipping cream A, 190g whipping cream B

① Put the hazelnut chocolate cream and whipping cream A in a bowl and melt it using a microwave oven.
② When the lumps dissolve, grind them finely with a hand blender, then add lukewarm whipping cream B and mix.
③ Let it rest in the refrigerator for 1 hour.
④ Whip 100% using a hand mixer.

4. Choco ganache
120g whipping cream and 120g dark chocolate

① Put whipping cream and dark chocolate in a bowl and melt them in a microwave for 30 seconds each.
② Grind it finely with a hand blender and use it at 29℃.

5. Finishing
30g Corn Frost, 50g Almond Buntae,  6pcs Ferrero Rochere Chocolate, 6pcs Pearl Crunch

① Place the Choco Genoise sheet on the rotating plate and apply Cocoa syrup evenly with a silicone brush.
② Spread a thin layer of Hazelnut Chocolate Cream, then sprinkle 1/3 of cornfrost on top, and then spread a thin layer of Hazelnut Chocolate Cream on top.
③ After repeating a total of 3 times, put the last sheet on top and icing with the remaining Hazelnut Chocolate Cream.
④ Dip the almond powder on the side of the cake and let it harden in the freezer for 6 hours.
⑤ Put the cooling net on the pedestal and put 4. on it.
⑥ After pouring Choco ganache in 5., sweep the top with a spatula to make it flat. Tap several times to cover the ganache with a thin layer.
⑦ Fill the empty space with ganache on the side that is not covered with a mini spatula.
⑧ Decorate the top with Ferrero Rocher chocolate and pearl crunch.
⑨ Put it on a plate and put it in the freezer to harden for 10 minutes before cutting.

-The reason for cooling turning over the Genoise, Bisquizo Conde, Pound Cake, etc. is to make the large pores 
-When emulsifying the chocolate ganache with a hand blender, be careful not to introduce air bubbles.
-To prevent the chocolate from burning, be sure to stir it every 30 seconds when melting using a microwave oven.
-When the chocolate ganache is thickly covered, it is possible to adjust the thickness by melting it slowly with the hot air of a hair dryer.
-It tastes even better if you refrigerated aging it for 2 days.

- Expiration date: 3 days refrigerated and 1 month frozen.
- Manufacturing cost 11,191 won, 1/6 pieces estimated selling price 7,300 won.

 

 

• 페레로로쉐 초콜릿
• 쿠팡에서 구매 할일 생기면 해당링크 클릭 후 필요한 제품 구매부탁드립니다 💕
• 일정의 수수료가 들어오는데 저에게 작은원동력이 되어준답니다 :-)

[특별한너에게] 대왕 페레로로쉐 다크1개+밀크1개 선물용 초콜릿