#aca烤明星大赛#chocolate Shawarin

Name: #aca烤明星大赛#chocolate Shawarin
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 210g Unsalted butter; 120g Powdered sugar; 30g Coconut; 40g milk; 2 tablespoons Chocolate chips; 180g (for filling) Bittersweet chocolate; 180g Low-gluten flour; 3 tsp corn starch; 70g yolk; 1 tsp Vanilla extract; 150g (for filling) Animal whipped cream

by Espresso light mood

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Chavalin, the representative of French room temperature small cakes, has a noble atmosphere from Paris. The characteristic of the cake shape is that the center part is hollow and filled with chocolate filling. It is a well-known traditional French dessert.
The recipe comes from [Mr. Meng’s One Hundred Cakes]. There happened to be a mold with grooves at home. After calculating the volume, the original recipe was doubled by the amount of my mold. Most of the materials are readily available, but I don’t have almond flour at home. I use the same amount of coconut powder instead. The original recipe’s chocolate filling adds mirror pectin to the chocolate filling, which can add light to the chocolate filling. I removed it. You can add it if you like. 30 grams. The cake is baked and filled with chocolate filling. It is really delicious. For the lotus root who loves chocolate, it will never tire of eating. "

#aca烤明星大赛#chocolate Shawarin

1. The butter is softened at room temperature and mix well with powdered sugar.

2. Sift in low-gluten flour and corn starch, mix with a rubber spatula until there is no dry powder, and then use an electric whisk to make a smooth and delicate batter.

3. Add egg yolk, milk, vanilla extract, and almond flour and continue to mix well.

4. Pour in the chopped chocolate and mix well.

5. Put the mixed batter into a piping bag and squeeze it into the mold about 8 minutes full. Mold size: 6 molds with a diameter of 7.5cm and a height of 4.5cm

6. Preheat the oven in advance, heat up and down 180 degrees, middle level, 22 minutes, after baking, out of the oven, put it out until it is not hot to release the mold, after the mold is released, let it cool thoroughly for later use. (Time and temperature are for reference only, please adjust according to the temper of your own oven)

7. Pour the animal whipped cream into a small pot and heat it to a temperature between 50°C and 60°C.

8. Add chocolate chips.

9. Stir until the chocolate is completely melted.

10. Put the chocolate liquid into the piping bag, squeeze it into the groove of the cake body, and place it until the chocolate liquid is solidified and ready to be eaten.

Tips:
Large pieces of chocolate are best chopped up in advance to melt them.
You can also melt the chocolate in water, then add whipped cream and mix well.
If you like the chocolate to be brighter, add 30 grams of mirror pectin and mix well.