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필링은 피에르 에르메 레시피를 참고했는데
꼬끄는 프렌치 머랭으로 만들었어ㅎㅎ.

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아보카도 색상을 연상하고서 색을 냈어.

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원래는 가나슈만 몽타주 하는건데 뭔가 좀 심심해서
레몬 넣고 크림을 만들어서 만들어둔 가나슈를 좀 섞어봤어.

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만들어뒀던 레몬 꽁피는 키친 타올에 시럽을 빼두고

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그 사이에 꼬끄는 다 구워졌어.

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레몬 크림 가나슈를 가장자리에 짠 뒤에 아보카도 레몬 가나슈는 가운데에 짜넣었어.

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그 위에 주사위 모양으로 자른 레몬 꽁피를
각각 적당히 올리고

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가나슈로 한 번 덮어준 뒤

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몽타주하면 끝!

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크림을 함께 몽타주했더니 아보카도 레몬 가나슈가 많이 남았어ㅋㅋ..
내일은 가나슈만 필링으로 넣고 한 번 더 만들어야겠어. 이 가나슈 자체가 생각만큼 달지 않아서 단독으로 사용해도 좋을 것 같아ㅎㅎ.

- dc official App




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새벽에 반죽하고 구워뒀어ㅎㅎ

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와인 젤리는 콩코드 와인 남은 걸 사용함.
냄비에 와인이랑 건체리를 넣고 불에 올려서 데운 뒤에 체리는 건져내고 젤라틴을 넣고 굳혔어.

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크림은 크림치즈 크림에 건져낸 체리를 갈아서 섞었어ㅎㅎ.

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꼬끄 색은 예상 밖이라 마음에 안 들지만 그래도 그냥 몽타주했당ㅋㅋ.. 나중에 다시 만들어 보려고!

- dc official App



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좀 만들어달라는 강한 부탁을 받아서 또 또 만들었어ㅋㅋ...
타히티 마다가스카르산 바닐라를 섞어서 듬뿍 넣고 만든 크림에
플뢰르 드 셀을 뿌리고 몽타주했어.
매번 만들고는 있지만 이건 특히 주위에서 반응이 좋아서 다행이야. 
나중을 위해 잘 기록해두려고ㅎㅎ!



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꼬끄는 크리스피 오트밀을 오븐에 한 번 더 바짝 구워서 갈아준 다음 아몬드 가루 적당량 대신에 넣고 반죽해서 구웠어.
위에 뿌린 것도 바삭바삭 고소하게 씹히는 오트밀이야ㅎㅎ.
이탈리안 머랭으로도 구워보고 프렌치로도 구워봤는데, 마음에 드는 모양으로 만들고 싶어서 꼬끄만 몇 번이나 다시 구웠어ㅋㅋㅋ..

크림은 설탕 대신에 클로버 꿀을 넣고서 만들었는데 여기에도 곱게 간 구운 오트밀 가루랑 아마레또, 그리고 잘게 부순 허니컴을 넣었어.
크림 맛을 보니 참 신기하게도 씨리얼 말아먹고 마지막에 남은 우유
맛이 나더라. 존맛.. 
그리고 몽타주할 때에도 허니컴 조각을 가운데에 쿡쿡 넣어봤어.

꼬끄 여러번 구워보면서 느낀 점은 오트밀 가루가 들어가서 그런지 머랭이 잘 삭아서 마카로나주할 때 더 주의를 기울여야한다는 것,
그리고 반죽 전체 설탕량을 많이 줄여서 만들어왔더니 삐에가 많이 낮게 나오길래 레시피를 고쳐서 조금 늘렸더니 마음에 드는 높이로 잘 나오더라는 것!










출처: 과자, 빵 갤러리 [원본보기]