[ Chocolate Tart ] Chef Patissier teaches you скачать в хорошем качестве

[ Chocolate Tart ] Chef Patissier teaches you

I make a tart that is all chocolate flavored with the addition of caramel. The equipment and ingredients I am using are Yotsuba fermented butter 450g (no salt) 　https://amzn.to/3sfXU1Y 1kg of salt (granulated) from Selmaland Guerande 　https://amzn.to/3gk618h Almond powder, skinless, 1kg 　https://amzn.to/3GnjuGY Van Houten Pure Cocoa 200g 　https://amzn.to/3ATBbNb BARRY PISTOL EXCELLENCE 55% 1kg 　https://amzn.to/3ukZrql VALRHONA Jivara Lacte / Jivara Lacte 40% 1kg 　https://amzn.to/3gmYmpT NITTA Gelatin Powder Silver 500g 　https://amzn.to/34qvLx8 Ingredients [ Tarte Chocolat ] 1 tart mold 15cm (diameter) x 3cm (height) [ Chocolate Tart Dough ] 58g fermented butter 40g powdered sugar 1g sea salt from Guerande, France 45g almond powder 17g whole egg 45g cake flour 20g bread flour 22g cocoa powder [ Caramel ganache ] 80g sugar 170g heavy cream 35% 80g chocolate 55% 100g milk chocolate 40% 120g fermented butter 100g milk [ Chocolate glaze ] 80g heavy cream 35% 52.5g water 90g sugar 30g cocoa powder 5g powdered gelatin 20g water Masayoshi's wish list https://www.amazon.jp/hz/wishlist/ls/... Music By: Andrew Applepie Web https://andrewapplepie.com/ YouTube    / andrewapplepie   Patreon   / andrewapplepie   ---------- The above product and other link URLs use Amazon Associates links. It is natural for a patissier to make a delicious and beautiful cake. However, I don't think it can compare to a cake made for a loved one with a lot of feeling. I will teach you how to make a cake for your loved one without fail. After 8 years of training as a patissier at Hotel New Otani, I became a chef patissier, a factory manager, a lecturer at a vocational school, a contest winner, a product planner, a branding expert, etc. Based on my 26 years of experience as a patissier, I teach how to make sweets. I worked as a chef patissier at Gramoudies, a macaron brand in Kobe, for five and a half years, and resigned in October 2018 to start working as a freelance patissier. I am currently working as an advisor to companies, helping them improve their management, product development, store development, and seminars. In March 2021, I have opened GOLDWELL in Naha, Okinawa. I love architecture and dancing (on break) at the gym. Chef Patissier Masayoshi Ishikawa, President, Pierapierre Co. https://pierreapierre.com/ Instagram page   / ishikawa_masayoshi_patissier   facebook page https://fb.me/ishkawamasayoshi/ youtube Masayoshi Ishikawa Channel https://youtube.com/c/IshMas?sub_conf... BLOG Patissier's Guide to No-Fail Sweets https://sweets-design.com/ Languages other than Japanese are translated using deepL, etc. #patissier #recipe #chocolate