Cacao ! ∴∵ゞ(´ω`*) ♪
This time it was a chocolate version of the rum raisin butter sandwich cookie with a hint of rum.
The chocolate flavor was a bit light, but it turned out delicious.

0:00 Introduction
0:19 Preparation of dried raisins
2:25 Cocoa cookies
5:11 Chocolate butter cream with Italian meringue
8:12 Finished
8:44 Tasting
9:25 Cacao notes

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[Rum Raisins]
Dried raisins: 100g
Rum: 100-150g
1. break raisins into pieces and blanch them in boiling water for about 2 minutes. 2.
Wipe off the water with paper. 3.
3. heat further to drain off the water
Place in a Tupperware container, cover with plastic wrap and set aside.

[Cocoa cookies] (about 12 cookies, 3mm thick, 65mm in diameter)
Butter: 50g
Powdered sugar: 40g
Egg yolk : 20g
A - Flour: 90g
A - Cocoa: 10g
A - Baking powder: 2g
Bring butter to room temperature, knead, add egg yolks and sugar, and mix well. 2.
Sift ingredients A together twice and mix until powdery. 3.
Wrap the dough in plastic wrap and refrigerate for at least 3 hours. Roll out the dough to 3 mm in diameter with a rolling pin or similar tool and cut out the dough with a mold. 4.
Preheat oven to 160°C and bake for 12 minutes.

[Italian meringue butter cream]
A - Granulated sugar: 30g
A - Water: 10g
Unsalted butter: 150g
Egg white: 30g
B - Chocolate 56%: 35g
B - Cream 35%: 20g
1. Soften the butter
2. Bring A to a boil and let it rise to 118°C
3. Make meringue and mix while adding syrup
4. Mix in the softened butter
Melt the chocolate, add the cream, and boil in the microwave to emulsify the chocolate and make the ganache.
Mix the ganache into the buttercream.


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Mesh baking sheet / Dumars Silpain SN290210
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■Small pot (placed on the gas stove)
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■Black rubber gloves Nitrile gloves
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Shinwa radiation thermometer No.73010 with laser point function
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Cassette stove
Iwatani MIYABI GASA 3.5kW CB-WA-35
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Acrylic ruler 3mm, set of 2
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Hand mixer (volume is turned down in the video)
dretec HM-703WT
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#buttersandwich
#cookies
#cooking
#asmr