"Sakura Strawberry Mont Blanc" is a popular spring product! A crispy, mellow, fragrant dessert re... скачать в хорошем качестве

"Sakura Strawberry Mont Blanc" is a popular spring product! A crispy, mellow, fragrant dessert re...

Speaking of Mont Blanc, it's all about piping!! So please forgive me for saying that Mont Blanc is about piping (lol) Although it doesn't contain any chestnuts, we'll introduce you to our Sakura Ichigo Mont Blanc, a very popular item in our store, made with cream that captures the scent of strawberries and cherry blossoms. ~ Pâte sucre ~    • 大量仕込み！タルトは土台が命。プロパティシエの現場仕込みを徹底解説！大公開！！   ~ Crème frangipane ~    • 大量仕込み！タルトは土台が命。プロパティシエの現場仕込みを徹底解説！大公開！！   ~ Crème mascarpone, fraise ~ (84 pieces) 35% fresh cream, 1000g Mascarpone, 200g Gelatin sheets, 5g Strawberry puree (double concentrated), 300g ~ Crème sakura strawberry ~ White bean paste, 2000g Strawberry puree, 500g Juppe Sakura (Narizuka) 25g Coloring (flower color)　　　　　　　　　　　　　as much as you like ~Ambibage strawberries~ (84 centers) Strawberry puree　　　　　　　　　　　　　　　　105g Water　　　　　　　　　　　　　　　　　　　　　55g Granulated sugar　　　　　　　　　　　　　55g Lemon juice　　　　　　　　　　　　　　　　12g = ... ==================================================== ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Click here to subscribe to the main channel↓ "YouTube Confectionery School"    / @user-zy6mq6ko6j   Second channel "YouTube Confectionery School ~Extra Edition~"    / @ndyoutube6940   "Voice App Voicey" Channel "Voicey Confectionery School" https://voicy.jp/channel/1934/159590 PastryBoutique STORY Pastry Boutique Story https://www.pb-story.jp https://www.instagram.com/sto_ry000/?...   / pesutoributikkusutori   Haruiro Sweets Workshop https://www.ok-haruiro.jp   / haruiro_staff   https:/ /www.facebook.com/%E3%81%8A%E8%8F%93%E5%AD%90%E5%B7%A5%E6%88%BF%E6%98%A5%E8%89%B2-149049911956489 Haruiro Gelato Workshop   / haruiro_gelato.nagano     / %e3%82%b8%e3%82%a7%e3%83%a9%e3%83%bc   %E3%83%88%E5%B7%A5%E6%88%BF%E6%98%A5%E8%89%B2-101876914960660 #YouTubePastrySchool#Baking#PastryChef Popular Videos↓ "Behind the Scenes of Christmas at a Cake Shop" 2020    • クリスマス、パティシエたちの舞台裏！！Xmasのケーキ屋さんの現場公開！！   "Top 5 People Not Suitable to Be a Pastry Chef"    • 動画最後に伝えたいことすべてがある！パティシエに向いてない人TOP５   "Basic Squeezing of Fresh Cream" https://y outu.be/epahv-Lq0RM "First in-house competition"    • 「バレンタインスイーツ社内コンクール」努力と苦悩の舞台裏！パティシエスタッ...   "Propertysie nappe"    • プロパティシエの「ナッペ」お菓子作りには欠かせないクリームを塗る技術！   Ingredients "Weak flour Tokuhokasa" https://af.moshimo.com/af/c/click?a_i... ww.amazon.co.jp%2Fdp%2FB0050NDLS0 "Couverture Cacao Barry Mia Mer 58% Cacao" https://af.moshimo.com/af/c/click?a_i... "Butter" https://af.moshi mo.com/af/c/click?a_id=1949958&p_id=170&pc_id=185&pl_id=4062&url=https%3A%2F%2Fwww.amazon.co.jp%2Fdp%2FB00BHBVXVQ "Granulated sugar" https://af.moshimo.com/af/c/click?a_i... www.amazon.co.jp%2Fdp%2FB010UXLIPW "Tremoline" https://amzn.to/3dvgzy1 Pastry tools "Silicone mat" https://amzn.to/2WythVT "Silicone mat for macarons" https://amzn.to/3dq4ABE "Rotating table (marble)" https://amzn.to/2LdZrAx "Hand blender" https://amzn.to/2Wus Pba "Silicone rubber spatula" https://amzn.to/2Lritnr Personally recommended books by Ariga ↓ Chef Koyama's "Chocolat Japonaise" https://amzn.to/2I6bQca Chef Yasushiki's book https://amzn.to/2I3312P Chef Terai's book https://amzn.to/2IdwDdJ Material supplier https://marustock.com/ ※We use Amazon Associates. ～"YouTube Confectionery School" Concept～ Born as the eldest son of a farming family in Nagano Prefecture, he grew up free-spirited and curious, and while it was the eldest son's destiny to take over the family business of farming, he set out on the path of a pastry chef despite opposition. At the age of 25, he opened his own business. He is now the owner of two brands, three stores, and a food truck. With 23 years of experience as a pastry chef and 18 years of experience as an entrepreneur, he has something he wants to convey to the young generation of the future, so he is opening a "YouTube Pastry School"! Pastry chefs of the future must hone their human skills!! I will show you everything you need to know about making sweets and opening a shop. ~Chef Profile~ Hirotaka Ariga Born February 22, 1982 From Tomi City, Nagano Prefecture The eldest son of a grape farmer, he was inspired by a Kansai chef he saw on TV in his second year of junior high school and decided to become a pastry chef. 2002 Tokyo Japanese Confectionery College (Setagaya) After graduation, studied abroad in France (Sète, Southern France) 2003 Worked at "Okashidokoro Hanaoka" in Tomi City, Nagano Prefecture 2004 Worked as chef patissier at "Karuizawa Hotel Breston Court" (Hoshino Resorts) in Karuizawa Town, Nagano Prefecture 2007~ Opened "Pastry Boutique Story" in Akiwa, Ueda City, Nagano Prefecture 2009~ Special lecturer at Matsumoto Cooking and Confectionery College, Nagano Prefecture Appointed as director of the Nagano Prefecture We...