[ Chocolate Tart ] Chef Patissier teaches you
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- Опубліковано 2 лют 2022
- 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)
amzn.to/3sfXU1Y
1kg of salt (granulated) from Selmaland Guerande
amzn.to/3gk618h
Almond powder, skinless, 1kg
amzn.to/3GnjuGY
Van Houten Pure Cocoa 200g
amzn.to/3ATBbNb
BARRY PISTOL EXCELLENCE 55% 1kg
amzn.to/3ukZrql
VALRHONA Jivara Lacte / Jivara Lacte 40% 1kg
amzn.to/3gmYmpT
NITTA Gelatin Powder Silver 500g
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
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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.
pierreapierre.com/
Instagram page
/ ishikawa_masayoshi_pat...
facebook page
ishkawamasayoshi/
youtube Masayoshi Ishikawa Channel
ua-cam.com/users/IshMas?sub_conf...
BLOG Patissier's Guide to No-Fail Sweets
sweets-design.com/
Languages other than Japanese are translated using deepL, etc.
#patissier
#recipe
#chocolate - Навчання та стиль
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朝から幸せです😊🙇♀️
タルト台を逆さまにして縁を削るというのは流石です🎉
いつもながら、作業の美しさにうっとり❗️❗️🧡タルトも、キリッとしてカッコいいです‼️
すごく綺麗だし、めちゃくちゃ美味しそう…🤤
作り方も説明も画像も丁寧で美しい。凄いっ！
きれいなチョコタルト✨
食べてみたいです😋
美味しそう…！！🤤見た目もお洒落で憧れます✨
作って見たいですありがとうございます。
美味しそう～😋
美しい‥
Ahhh this looks so good! Will try it this weekend. I just finished making your chocolate terrine and it was a fantastic dessert during the NYC nor'easter last weekend 🤤
Thanks for the recipes chef! So far, everything I've made from your channel came out great! ❤️
Thank you, chef! I was looking online today to see how to make entremet style desserts; I can’t wait to make this! Looks divine:)
Thanks for sharing chef 🙏🏻
You are amazing in everything you ricepes 💖💖💖My best Chef💖💖💖
très bon. J'ai utilisé des moules perforés pour cuire la pâte dans un four ventillé, ca prend environ 37 minutes à cuir et ca fonctionne très bien sans les billes d'argile. Je vais refaire la recette c'est sur.
so good❤
je vais essayer ca
素敵なレシピ有難うございました。早速作り大好評でした！
自己評価ではキャラメルガナッシュが少し固くなってしまいました(トリュフチョコレート位)。キャラメルを煮詰め過ぎたことが原因でしょうか？目指すべきテクスチャとそのコツなどありましたらご教示いただけると幸いです。
アーモンドプードルがない場合は、薄力粉で使ってもいいですか？
フードプロセッサーがなかったら作るのは難しいですか？
Is there a typo in the description? It should be 45g cake flour right?
ジジイは、タルトがぁ、何時もガチガチに成るのです😭
キャラメルガナッシュがシャバシャバなのですがどうしたら良いですか？
私もです。冷蔵庫に入れておいたらそれなりに固まり、グラサージュをかけることができましたがそれにしても柔らかく、切るときに大変でした。どうしたらいいんでしょう？
これをミニタルトリング8センチでしたら何個分でしょうか？？？？
高さによって変わるので何とも言えないです。
😍😍😍🤩👍🙏😋
クッキングシートはどこのものを使用していますか？
ドイツのブラノパック社製ベーキングペーパーです。amzn.to/3urJpv2
@@masayoshi_ishikawa_patissier 教えて頂きありがとうございます✨
Please subspanish