▼ Let me tell you more about the''Black Sesame Gyato Chocolate'' made today :)
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Hello, this is siZning.
Today, I made black sesame gateau au chocolat using savory black sesame.
Cool and sweet taste by putting it in the refrigerator
It's a dessert cake that goes perfectly with ice coffee.
The black sesame gateau au chocolat made today
The black sesame ganache has a slightly soft texture.
If you want to make it a little more harden or reduce the sweetness,
By slightly changing the amount of chocolate, fresh cream, and butter
You can make ganache to suit your taste.
Black sesame gateau au chocolat, sweet black sesame ganache,
Complete black sesame gateau au chocolate with soft black sesame cream,
It is highly recommended for those who prefer savory and sweet desserts.
Follow the video to make a delicious black sesame gateau au chocolat.
🔸 storage
Refrigerate and eat it within 3-4 days.
If only black sesame gateau and black sesame ganache are made, you can also keep them frozen for long term storage.
If you have black sesame cream on top, keep it refrigerated rather than frozen and eat it soon.
[how to make]
* Black Sesame Gateau au Chocolat
1. Place parchment paper or paper foil on the detachable round frame.
2. Separate 2 eggs into yolk and white.
3. Melt the white chocolate, fresh cream, and butter in a warm water bath.
4. After beaten the 2 yolks in a bowl, add sugar and stir until bright color.
5. Put the mixture of 3 in 4 and mix
6. When well mixed, add black sesame paste and mix.
7. Sift and mix the cake flour on top, and leave for a while until use.
8. Put 2 whites in a bowl, add sugar and stir in a warm water bath until 45-50 degrees.
9. When the temperature is reached, complete the meringue.
10. Add the finished meringue to the dough in step 7 and mix.
11. Put the finished dough in a mold, arrange it, and bake it. (170 degrees, 35-40 minutes)
12. When it comes out, remove it from the mold, cool it, and put it in the refrigerator to cool it down.
* Black Sesame Ganache
1. Melt white chocolate and fresh cream in a warm water bath.
2. Melt the butter with the remaining heat, then add black sesame paste and mix.
3. Pour the finished ganache on the cold gateau.
4. Refrigerate until the ganache is hard.
* Black sesame cream
1. In a bowl covered with ice water, add the cream and sugar and whip.
2. After whipping medium, add black sesame paste and whip a little more to complete.
3. Finish the finished cream by icing it on the gateau topped with ganache.
4. Put the icing cake in the refrigerator to make it a little cooler before eating.
🧡 Ingredients (for 1 detachable high round frame (15cm diameter))
🔸 Black sesame gateau au chocolat batter
40 g butter
80 g white chocolate
35g fresh cream
2 egg yolks
10 g sugar
20 g cake flour
30g black sesame paste
2 egg whites
70 g sugar
🔸 Black Sesame White Ganache
90 g white chocolate
40g fresh cream
15 g butter
8g black sesame paste
🔸 black sesame cream
150g fresh cream
20 g sugar
15g black sesame paste
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