【秋のお菓子】メレンゲクッキーを使ったモンブランの作り方【栗】

【秋のお菓子】メレンゲクッキーを使ったモンブランの作り方【栗】

Whisk egg whites to make meringue cookies. When it foams white, add half the amount of sugar. Add the rest of the sugar when it’s firm enough to leave the whisk streaks. Whisk until glossy and firm corners are formed. Sift the almond powder and powdered sugar. When I shook it with a strainer, my eyes were too fine to shake, so I changed it to a colander (laughs) I shook it separately in the video, but it’s okay to shake it together. Mix thoroughly so that the powder blends in. It’s OK until the powder disappears. Put it in a piping bag with a round mouthpiece of about 1 cm. It is easy to put it on the cup. Squeeze 6 pieces with a diameter of 6 cm and a height of about 3 cm. I’m not good at eye measurement or eye measurement, so I always narrow down to a biased position. (Laughs) The meringue cookie doesn’t swell even when baked, so it’s okay to squeeze it nearby. When adding the rest, push the mouthpiece a little and then squeeze it well. After baking, leave it in the oven until it cools to make it drier. The Montblanc mouthpiece has a narrow outlet, so be sure to strain it so that it does not get clogged. It is easier to apply force by straining the wooden spatula with your left hand so that it is pressed from above. It’s a good idea to lay something that will prevent slipping underneath. I’m laying sill pat. The marron paste sticks to the back side and doesn’t fall off, so I didn’t have to put anything on it. Hedgehog? Scourer? ?? Prepare ice water to whisk the cream. If you whisk while cooling, it will foam faster without becoming lumpy. The whipped cream is sugar-free because the marron paste is so sweet. Whisk until it is a little thick. Add 110g to the marron paste. If you add it all at once, it will be difficult to mix, so first add about 50g and mix. Add 60g when mixed. Whisk the remaining cream for 8 minutes. It’s about to stand up and bow a little. Cut the chestnut boiled in astringent skin in half and use it for putting inside and for decoration. Put the malon cream in a piping bag with a Montblanc mouthpiece. Placing the meringue cookie on the tray makes the work easier. Put fresh cream on top instead of glue and put chestnuts on it. In addition, put plenty of fresh cream on it to hide it. I will do my best to squeeze the malon cream and squeeze it cleanly. From bottom to top. If you squeeze it with a little pull, it may work … Sprinkle powdered sugar. It hides the coarseness. Thank you. Complete with chestnuts! It’s Montblanc. Chestnuts are sweet. It is delicious when combined with fresh cream. The meringue cookie is crunchy ♪

SABATONのマロンペーストを使ったモンブランを作りました。
土台はメレンゲクッキーです。
作ってすぐはザクザク食感、次の日に食べると、ちょっとしっとりしてそれもまた美味しいです♪
マロンペーストさえあれば、意外と少ない材料で作れます。

★字幕で作り方を説明しています★

It’s getting colder and colder, and I feel autumn.
So I made Montblanc.
Made using SABATON marron paste.
The base is a meringue cookie.
It has a crunchy texture right after it is made, and when you eat it the next day, it is a little moist and it is also delicious ♪

#モンブラン#おやつ#秋

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■材料
メレンゲクッキー
卵白　30g
砂糖　30g
アーモンドパウダー　30g
粉糖　30g

マロンクリーム
サバトンマロンペースト　240g（1缶）
生クリーム　200g

■作り方
土台のメレンゲクッキーを作る
1. 卵白を泡立てる。少し泡立ってから砂糖を半量加える。泡立て器の筋が残るようになってきたら残りの砂糖を加え、ツヤが出て角が立つまでしっかり泡立てる。
2. アーモンドパウダーと粉糖をふるって入れる。
3. ゴムベラで馴染むように混ぜ合わせる。粉が見えなくなる程度まで混ぜる。
4. 1cmの丸口金をつけた絞り袋で6個分絞る。
5. 110℃に予熱したオーブンで1時間半焼く。焼けたらオーブンが冷めるまで30分くらい庫内に放置する。

マロンクリームを作る
1. マロンペーストを裏ごしする。
2. 生クリームを少しとろっとするまで泡立てる。
3. ボウルにマロンペーストと、泡立てた生クリームを50g分入れて、ゴムベラでよく混ぜる。さらに60g生クリームを加え、よく混ぜる。
4. モンブラン口金をつけた絞り袋にマロンクリームを入れる。
5. 残りの生クリームを8分立てに泡立てる。

仕上げ
1. 栗の渋皮煮を縦半分に切っておく。
2. パレットナイフを使い、メレンゲクッキーに生クリームを少しつける。栗の断面を下にして乗せる。
3. 栗を覆うように生クリームを付ける。
4. マロンクリームを下から上にぐるぐると巻きつけるように絞る。
5. 粉糖を振り、栗を飾って出来上がり♪

—————————————–
■ Ingredients
Meringue cookies
Egg white 30g
Sugar 30g
Almond powder 30g
Powdered sugar 30g

Chestnut cream
240g SABATON Maron Paste 240g
200g Heavy cream

■ Directions
Make the base meringue cookie
1. Whisk egg whites. After foaming a little, add half the amount of sugar. When the whisk streaks start to remain, add the remaining sugar and whisk well until glossy and horns are formed.
2. Sift almond powder and powdered sugar and add.
3. Mix with a rubber spatula so that it blends in well. Mix until the powder disappears.
4. Squeeze 6 pieces with a piping bag with a 1 cm round nozzle.
5. Bake in an oven preheated to 110 ° C for an hour and a half. When it is baked, leave it in the oven for about 30 minutes until the oven cools.

Make Chestnut cream
1. Strain the maron paste.
2. Whisk the heavy cream until it thickens.
3. Put maron paste and 50g of whipped cream in a bowl and mix well with a rubber spatula. Add another 60g of whipped cream and mix well.
4. Put the Chestnut cream in a piping bag with a Montblanc nozzle.
5. Whisk the rest of the whipped cream firmly.

Finish
1. Cut chestnuts in half vertically.
2. Using a palette knife, place a little whipped cream to the meringue cookies. Place the chestnut with the cross section facing down.
3. Apply whipped cream to cover the chestnuts.
4. Squeeze the Chestnut cream around from bottom to top.
5. Sprinkle powdered sugar and decorate with chestnuts.