Opera [Explanation of Subtitles] Chef Patissier teaches you how not to fail in Opera
Вставка
- Опубліковано 22 лип 2024
- We will make the king of chocolate cakes, Opera.
The explanation is provided with subtitles. Please turn on the subtitles to watch.
A contest-winning chef-pastry chef teaches you how to make sweets that never fail.
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Music : Birth and Death of a Dream by Gradient
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Equipment materials used:.
200g pertagrasse novelle bitters (dark)
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Sakai Takako rose pattern spatula, 9
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Yotsuba Fermented Butter 450g (salt free)
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BARRY (Cacao Barry) Purte series couverture Pistoles Excelences 55% cocoa 1kg
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0:00 Making the joconde dough
3:12 How to bake the joconde dough
4:23 How to make the chocolate glaze for coating
5:49 How to make the coffee buttercream
8:54 How to make the coffee syrup
9:53 How to make the ganache
11:22 How to cut the joconde dough
11:55 How to assemble the opera
15:36 Cut and eat
15:55 Recipe
Ingredients: Ingredients
1 15cm (6inch) square 1 round● 1
[Joconde dough - Biscuit joconde] 25cm x 25cm, 2 sheets, 2sheets
]
120g almond pudding
120g granulated sugar
flour 36g
200g whole egg
100g egg white
28g unsalted butter
Coffee syrup
140g granulated sugar
150g water
15g rum
12g instant coffee
Coffee butter cream
245g unsalted butter
35g egg yolk
40g granulated sugar
12g starch syrup
25g water
1g vanilla paste
4g instant coffee
Chocolate glaze for coating
45-47% heavy cream 20g
20g milk
17g water
17g water 23g granulated sugar
11g sugar syrup
Chocolate 55% 48g
48 g parterglasse
Ganache
135g chocolate 55
Milk 50g
cream 45-47% 25g
42g unsalted butter
If you want to make it in a different size
15cm (No. 5) → 18cm (No. 6) = 1.5 times
15cm(No.5) → 21cm(No.7) = 2.25 times
15cm(5inch)→12cm(4inch)=0.67x
15cm(6inch)→18cm(7inch)=x1.5
15cm(6inch)→21cm(8.2inch)=×2.25
15cm(6inch)→12cm(4.7inch) = ×0.67
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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'm currently working as an advisor for companies, helping them improve their management and product development, helping them develop their stores, and giving seminars.
I love architecture and dancing at the gym (during breaks).
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/
#patissier
#recipe - Навчання та стиль
![[Lemon Tart][Explained in subtitles]Chef patissier teaches](http://i.ytimg.com/vi/TFNI3IdZJ8U/mqdefault.jpg)
![[Choux au Craquelin] Chef Patissier teaches](/img/n.gif)
プロの技ですね！かっこいい！毎度丁寧に教えて頂き有り難いです😊
20年前、初めてオータニのオペラを食べた時は、本当に美味しくて感動したのを覚えています！！
ありがとうございました！！！
きれいすぎる…めちゃめちゃ惹かれます…✨
Finally!!! I love this cake and has been waiting for you to come with your tutorial so long
Such a beautiful cake and wonderful helpful instructions. Thank you, for this excellent effort and attention to detail. This will be the next cake that I make. 😬
はぁ～って、もうため息しか出てこない。
素晴らし過ぎる。
丁寧な解説、いつもありがとうございます。
オペラ、挑戦してみたいです。
うお、また手の込んだものを。
毎度思うけど確かにこれだと失敗はしないよなって思わされるものばかりで凄いです。
本格的に作りたい、だけど難しいものは作れないって人にピッタリだと思います。材料さえ揃えれば後は丁寧に組み立てればいいですもんね。
Looks heavenly! Thank you for sharing! ❤
美味しそう🍫すぎます😊！！！
角型を使わなくても綺麗に整えられるのですね
クリームの厚さを均等にさえ塗れれば綺麗に仕上げられそう
見ていると簡単そうでやってみると難しい、それがお菓子作りですよね
挑戦してみようと思います
that red scale is so beautiful 😱😍
Wow! Wonderful, but too complicated😀😍 I don’t even dare to try making it!
ate this in Japan and it was so yummy; this chef is sure making labor-intensive dessert.
Looks so good!
I made it last sunday... that was very delicious... i follow the step carefully and it succeeded. Thank u for the recipe.. regards from Indonesia
Thank you so much for sharing 🤩
Good video as always. Can i ask something a bit general? Which heating element in oven that most of pastry use if I don't have a convection oven?
背が高めでスマートなオペラですね。
抹茶のオペラ作ってみたいです…！！（邪道だったらすみません）
Looks so yummy
いつも素敵なお菓子の作り方を教えて頂きありがとうございます。
ジョコンド生地は二枚同時に焼かないとだめでしょうか？
うちのオーブンは二段焼きが出来ません‥‥
Yummy 😋 I like it ☺️ tks chef
以前作った時、バタークリームを作る過程でシロップを卵黄に加える際に卵が固まってしまいました
卵はどのくらい温めておけばいいのでしょうか
Wow. Awesome.
このジョコンド レシピにカカオパウダーを多めに入れたいです
よかったらレシピ教えて頂けませんか？
Love this
質問なのですが、2枚のジョコンドは同時に焼いていますか？それとも別々ですか？
Delicious😋👌!
Hello, I have a question. The subtitles in the video suggest that the mixed almond flour uses 120g sugar, and the egg white is also 120g sugar. The summary column writes 120g sugar. Whether the sugar is divided into two parts, a total of 120g, or 120g each added, the total weight of the summary column is 604g, according to this analysis, 120g sugar is divided into 2 parts, one is mixed almond flour, the other is whipped egg white, it is this Looks like? Thanks!
Hey you got an answer to your question? Even i am confused about that sugar quantity now
概要欄にはジョコンド生地の砂糖120gとありますが、動画では全卵と卵白おのおの120g、計240g入れてますね。どちらが正解でしようか。240gだと多すぎる気もしますが…
ご指摘ありがとうございます！
概要欄が正解です！
パータグラッセが手に入らない場合に何か代用出来るものは有りますか？
チョコレートにサラダ油を1割加えるとかですかね。それでも違いますが、、、
1点教えで下さい。
概要欄のジョコンド生地でグラニュー糖120gとありますが、動画内だと最初に粉類と一緒に120g、卵白を混ぜると時に120g、合計240gを生地に使用しているように見えますが、間違いでしょうか？
コメントで同じご指摘があったのを見つけました。
概要欄の記載が正解だそうです。
Hi. What is the size of your baking tray? Thanks
It’s 25*25cm.
@@masayoshi_ishikawa_patissier thanks a lot. I will try this recipe. Your Chocolate Shortcake is awesome. Appreciate the clear instructions and guide in your video.
Prevod na srpski jezik hvala
❤❤❤❤👍
キッチンスケールはどちらのものでしょうか。
タニタさんのスケールですが、今この色のもの売ってないぽいですね。
@@masayoshi_ishikawa_patissier ご丁寧にお返事くださってありがとうございました。あんまり素敵だったので欲しくなり探しましたが、やはり見つからず残念です。いつもレシピ楽しみにしています。
🧕🧐سلام عليكم ورحمة الله وبركاته 👈👍👍👍👍👍
💙🐽
0:57 groovig
こんにちは、先生、中国語をいただけますか?