White Gateau Chocolat Recipe

Name: White Gateau Chocolat
Prep time: 25 min
Cook time: 30 min
Total time: 75 min
Yield: 8
Cuisine: Korean
Ingredients: 150g White chocolate; 80g Unsalted butter; 50g Whipping cream; 3 Egg yolks; 10g Sugar; 5g Vanilla extract; 3 Egg whites; 60g Sugar; 55g Cake flour

by Cooking Tree 2020-05-11

written by Cooking Tree Published: 2020-05-11Updated: 2022-05-15

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I made Gateau Chocolat with plenty of white chocolate ~
The top and sides are crispy and crispy and the inside is moist yet slightly fluffy ~

The cracks naturally cracked on the top also seem to look delicious.
It doesn’t swell much, so it is baked at a low temperature, so the shape is well maintained.

The flavor of white chocolate harmonizes luxuriously and seems to be a different gateau chocolate ~

White Gateau Chocolat
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Rating: 5.0/5
( 2 voted )

Serves: 8 Prep Time: 25 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

150g White chocolate
80g Unsalted butter
50g Whipping cream
3 Egg yolks
10g Sugar
5g Vanilla extract 
3 Egg whites
60g Sugar
55g Cake flour

Instructions

Dissolve white chocolate, unsalted butter, and fresh cream on a pan containing hot water.
Place the egg yolk balls on a pan of hot water, add sugar and vanilla extract, whip them, and lower them from the pan.
Add the melted chocolate mixture and mix.
Whip the egg white, and when a large bubble comes up, divide the sugar into 3 times and whip it to make a meringue.
Mix about 1/3 of the meringue into the yolk dough, sift through the flour and mix the remaining meringue into 2 portions.
Put the dough in the mold, flatten it, air bubbles, bake 15 minutes in an oven preheated to 170 degrees, lower the temperature to 150 degrees, and bake for another 15 minutes.