Hi, Merry Cacao mass! ∴∵ゞ(´ω`*)♪
This time, we made a Christmas tree by combining Profiteering rolls, cookies, muffins, etc.
We reused the leftover cookies from the last tart and combined them well.
The cookies were left over from the last tart and combined well.

0:00 Introduction of Christmas tree with chocolate profiteroles
0:28 Chocolate muffins (tree trunk)
3:23 Cookie stand (reusing the previous one)
4:30 Puff pastry for profiteroles
6:45 Chocolate custard cream
10:20 Profiteroles with chocolate coating
10:40 Assembling the Christmas tree
11:28 Completion
11:50 Tasting
13:02 Cacao note about failure

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This is a book that teaches you how to make chocolate sweets. Chocolate Sweets Book
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Twitter : https://twitter.com/chocolateSeijin
instagram : https://www.instagram.com/chocolate_cacao_seijin/

Muffin pan 75x60 Silikomart SF052
https://amzn.to/3ncJvA8

Wire cake slicer
https://amzn.to/2JQNRi2

[ Ingredients / Method ].
- Muffin cake (tree trunk)
A - Chocolate 56%: 100g
A - Unsalted butter: 100g
B - Whole eggs: 2
B - Granulated sugar: 50g
C - Flour: 50g
C - Baking powder: 3g
Chocolate chips: 30g
1. chop the chocolate and melt it with the butter over hot water (A)
2. combine B and mix until white.
3. add 1 to 2.
4. sift together C
Stir in the chocolate chips.
Set the foil mold into the muffin mold and fill with batter.
Bake in a preheated oven at 180°C for 25 minutes (add aluminum foil to the top after 10 minutes).

For the cookie base (tart), see Orange Tart of the Sun.
https://youtu.be/Kmjdai9b8gk

- Puff pastry for profiteroles (leaves)
A - Flour: 40g
A - Cocoa: 5g
B - milk: 40g
B - water: 40g
B - unsalted butter: 40g
B - Granulated sugar: 3g
B - Salt: 1g
Whole egg: 80-90g
1. Combine A and sieve.
2. Put B in a saucepan, bring to a boil, add A and mix well.
Keep mixing with a spatula. When a thin film begins to form on the bottom of the pan, transfer the mixture to a bowl.
Pour in the beaten eggs in several times, keeping an eye on them.
5. Put a 10 mm tip on a squeeze bag and squeeze the mixture into a 30 mm circle on a baking sheet.
Preheat the oven to 200°C and bake for about 15 minutes, then lower the temperature to 170°C and bake for 25 minutes.

- Creme Patissiere Chocolat (custard cream)
Milk: 200 ml
Vanilla bean: 1/2
Egg yolks (L): 3
Granulated sugar: 40g
Flour: 20g
Condensed milk: 10g
Unsalted butter: 10g
[How to make].
Crack the vanilla, remove the beans, and add to the milk.
Beat egg yolks, add granulated sugar, and mix until white and fluffy (blanching).
Add the flour to the egg yolks and mix lightly.
Bring the milk to a boil, add about 1/5 of the milk to the yolks first, then add more milk.
Scrape the mixture back into the pan and heat over medium heat.
When it begins to harden, stir vigorously.
When the mixture becomes heavy and then light, it is ready to cook.
Add butter and condensed milk and place on a plastic wrap lined bat.
Cool in the freezer.
When you want to use it, thaw it and break it up with a whipper.
Ganache
65% couverture: 40 g
Fresh cream: 40 g
[ How to make ]
Chop the chocolate.
Put the cream in a microwave and bring to a boil.
Leave for a while to heat and emulsify.
Mix with creme patissiere.

Use a small pestle (placed on the gas stove).
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Delonghi convection oven EOB2071J-5W
https://amzn.to/2GdAhm4

Shinwa radiation thermometer No.73010 with laser point function
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Couverture black chocolate
Valrhona "Karak" (56% cocoa)
http://amzn.to/2wRazO9

Mist spray (Shinkosha) I-17
http://amzn.to/2sKFpYi

Silicon whipper TOMIZ
https://amzn.to/2DlhfIU

Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
http://amzn.to/2vuv7ZY

Acrylic ruler 3mm 2pcs
https://amzn.to/2xW5hTr


#christmas
#Profiteroles
#chocolateCacao
#chocolate