スイーツど素人おっさんがクリスマスケーキ作りに挑戦するようです【神食感ブッシュ・ド・ノエル】

スイーツど素人おっさんがクリスマスケーキ作りに挑戦するようです【神食感ブッシュ・ド・ノエル】

Merry Christmas
Christmas is not a thing for my uncle. It’s just another ordinary weekday.
But still, I had to do something like that. I was driven to do it, and here I am.
I’ve become a YouTube star. So, for the first time in my life, I’m going to try my hand at baking a cake. First, making a cake mold. Out of the way!
Get back on track. To prep, first make a cake mold.
Cut a cookie sheet slightly larger than the baking sheet. Fold in the corners.
By the way, the mold I’m using now is 28.5 cm. Make a crease or cut in the corner.
so that it sticks perfectly. If it floats a little bit, it doesn’t matter that much because it will stick once the dough is poured. Do all the measuring first.
I hear that measuring is important in baking. 60g sugar And 60g light flour.
10g more cocoa powder if you want a chocolatey dough 40ml water 30ml vegetable oil Then, prepare two bowls and separate three eggs
Separate the yolks from the whites. A typical fluffy sponge is made with whole eggs.
This time, I want to make a moist and sticky dough. In that case, stir in the yolks and whites.
For the yolks, add the amount you just measured. Add 1/3 of the amount of Sato and stir.
Once the mixture is lightly mixed, add the oil When the yolk and oil are mixed, add the water into the mixture The mixture should be about this color and well mixed.
Now add the flour and cocoa powder. Sift the mixture in a bowl.
Mix well. Next is the whites. We’re going to make a meringue. If you add the sugar first, it will get sticky. Mix only egg whites at first Once you’ve whisked this much, add half of the sugar. If you add this all at once too, it will get sticky. After mixing for a while, add the rest of the sugar.
From here, stir some more until the mixture becomes angular. When the foam becomes fine and has a silky sheen, the meringue is ready. Then, add this meringue to the yolk that you just made.
Mix the meringue into the yolk. If you add the meringue all at once, it will be difficult to mix, so add about a third of the mixture.
Mix them together. Once the mixture is nicely combined
Fold in all the remaining meringue. Once the mixture is incorporated to a certain degree, use a rubber spatula.
Mix in a large dollop, lifting from the bottom. The dough base is ready.
Then I put the dough into the cake mold that I made first. Pour this into the cake mold. Once the dough is in, use a scraper or rubber spatula to
Stretch the dough to the corners and flatten it out. You need to tuck in the corners more. Then remove the air.
Put it in the preheated oven and bake for 12 minutes. The temperature is 190 degrees. Take out the dough when it’s done baking.
Touch it and if it’s moist but still has the right amount of elasticity, it’s okay If it’s sticky, it’s not baked enough. If it is dry, it is overcooked.
If the dough is too dry, it will crack when you roll it. Wrap it to prevent it from drying out
Leave the dough in this state for 2 to 30 minutes to cool. The dough is now ready.
While we’re waiting, we’re going to make the cream. Okay, let’s make the cream.
We’re going to use cream with a milk fat content of at least 35%. Of the 200 ml, bring 60 ml to a boil.
For melting the chocolate. In the meantime, prepare the chocolate.
I’m going to use this today, from the supermarket. Couverture chocolate, dark.
You can use any commercial chocolate you want, but I recommend something bitter, with at least 65% cocoa, for a more mature taste.
I’ll measure out 60 grams of this stuff. When the cream comes to a boil, use this to melt the chocolate. In a situation like this, I would chop the chocolate into small pieces beforehand.
If it’s this big, it’ll probably melt. Once the chocolate is melted, add the rest of the whipped cream.
If the chocolate is too hot at this point, you’ll need to cool it down. If the chocolate is too hot, it needs to be cooled. Mix the cream and chocolate together. Once mixed, prepare a large bowl with ice water. Put the mixture on top of this and whip it while it cools. I think we spun it a little too fast. I forgot about this.
Kirsch.
It’s a cherry brandy, sold at Kaldi’s. I’ll just add it to this one for flavor. You can use brandy or rum.
8 parts cream. That’s about right. Once you’ve finished making the cream.
I’ll also have some fruit ready to roll into the dough. The dough should have cooled by now.
Peel off the edges that are stuck to the paper. Grab the plastic wrap and paper together.
Turn it over at once. Then gently peel off the cooking paper. And then put a new piece of paper over the top. I’m going to take the wrap and the paper again and turn it over. And gently peel off the plastic wrap Cut the end of the wrap diagonally to make it easier to roll It seems Then I’ll take about 2/3 of the cream.
I’m going to spread it on the dough. Once the dough is evenly spread, add the fruit. If you put them evenly side by side like this
It will be easier to roll. Cut the paper on the side you’re going to hold so it’s easier to roll. Before rolling, lift up the paper by 3-4 cm.
and make a right angle. This will give you a nice shape when you roll it.
It’s a beautiful shape. Then stick the paper out to the back.
Roll it. Then I’d pull the god to the back while
tighten it by pushing it in with something flat and flattened. If you have a ruler or something I’d recommend that. I think it looks good.
Then I’d put it in the fridge for an hour or two to let it rest and let the dough and cream blend. Wrap paper around it to keep it from drying out. Wrapping To the refrigerator Okay, now for the finish.
First, cut off the ends and clean up the cross section. When cutting the cake, keep the knife warm.
The cross section will be beautiful. Once you have cut the cake, wipe the knife clean and
Cut the other section. This one is a little bit larger, and I’m going to cut it off diagonally. Use the cream as glue.
I’m going to use the cream as a glue and attach the diagonal section to the top. Then spread the rest of the cream on the cake. Once the cream is applied.
Use a fork to make a stump-like pattern. Now it’s time to decorate.
I’ve been doing this for years.
But when it comes to sweets, it’s all about taste. I can’t be too careful here.
Leftover strawberries and frozen mixed berries from the convenience store.
And a sprinkle of powdered sugar. Garnish with mint and sprinkle with alazan. Biche de Noël Bon appétit This is A huge success.
It’s usually really good. This is the first time I’ve made this, but it’s too good to be true.
Moist and chunky, like a gateau chocolate. The cream is not too sweet, but it has the flavor of kirsch.
Bitter and mature taste Strawberries, raspberries, and blueberries.
A combination of strawberry, raspberry, and blueberry flavors. The cake opens to reveal itself. By the way, how is everyone going to spend Christmas? I’ll probably be with my good dog again.
I don’t care if I get 100,000 subscribers on youtube. I don’t think my life will change at all.
I’m still with my dog most every year. Last year, by the way.
I went on an illumination date. It’s a shame to eat it all at once.
I think I’ll enjoy the rest later.
Thank you for the meal. Have a nice night.

メリークリスマス！

クリスマスの定番ケーキを俺好みに作ってみました。

しっとりもちもちとガトーショコラのような生地に、キルシュ香る大人っぽいビターなクリーム。異なるベリーの酸味をアクセントに。

正確にはビュッシュ・ド・ノエルと言うそうですね。ビッシュ=切り株、ノエル=クリスマス。
割と簡単で映えるので一度お試しあれ。

【材料】(1〜2人前)
・生地
薄力粉 60g
卵 3個
ココアパウダー 10g
砂糖(上白糖 or グラニュー糖) 60g
サラダ油 30ml
水 40ml

・クリーム
生クリーム 200ml
チョコレート（カカオ65％以上推奨）60g
キルシュ（ラム酒やブランデーでも）

・飾り付け
いちご
ミックスベリー（冷凍のやつを使うときは水分が垂れるので、素早く食べるかナパージュを塗る）
ミント
アラザン

使ってたケーキ型
https://amzn.to/32s6Rw6

スクレッパー
https://amzn.to/3EoJgJW

その他使用している調理器具は楽天ROOMにまとめています。
https://room.rakuten.co.jp/room_38029fc994/items

チャンネル登録してくれると喜びます。ベルマークも押してくれるともっと喜びます。
https://www.youtube.com/c/kiwami-meshi?sub_confirmation=1

【動画内で使っていた道具】
使用している調理器具はROOMにまとめています。
https://room.rakuten.co.jp/room_38029fc994/items

サブチャンネル
https://www.youtube.com/channel/UC_la35we20l8AUbTrqaZdXg

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もんじゃ（犬）のチャンネルはこちら
https://www.youtube.com/c/monja_diary

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