Japan Kanagawa
15 minutes by bus from Zushi Station. Tarte Maison Hayama" sold only online and at events. Yamashita-san, the owner of this store. Making lemon tart. Molding. Putting on weight. Prevents dough from puffing up and baking into beautiful shape. Bake in oven. Baked. Taking a heavy stone. (Staff) Is it hot? It is hot. Making lemon cards. Homemade lemon jam to add a little bit of accent. Soften in a hot water bath. Egg yolk. Egg white. Lemon juice. Add butter. Heat in a hot water bath. Butter melts so that the whole mixture becomes one, Temperature is measured. (Staff) At what temperature is it OK? We aim for 82 degrees Celsius. I'm here! It is now Ok. Add softened gelatin. Unmold tart dough. Put lemon jam on top. Fill with lemon curd. Chill in refrigerator. Granulated sugar. Water. Egg white. Meringue first over here, I make syrup over here. I put granulated sugar. Syrup. Syrup. Squeeze over lemon card. Pontoon. That's about it, It's a beautiful finish from mixing viscous syrup. Sear the top only with gas burner. It looks like it's alive. Melogold's skin is scraped off. Sprinkles gold leaf. Lemon tart is completed. They are like really cute kids, aren't they? (Staff) They are really cute. It's so cute! I'm going to close it. I'm making it now, It's a financier filled with Earl Grey tea leaves. The dough of this financier is characterized by, I guess it's the use of fermented butter. The aroma of baked goods is totally different. I put in 30g each, When I'm in good shape and when I'm not, Sometimes it's bouncing in and sometimes it's not. I guess it's not good if you're distracted. Bake in oven. Bake in another oven. Cute. Turned over to avoid unevenness. Baking finished. The shape of a financier is really a golden pestle. I have a mold of a gold bar, I like this shape a lot. Close day 1 is over. Day 2 of close contact. This day is closely followed by making whole size tarts. Making tart dough. Fermented butter. Powdered sugar. Light flour. Almond powder. Salt. Egg yolk. Add the butter you chilled earlier. Ok. Put egg yolk in. It becomes a mass. Then it stops. (Staff) I was surprised when it suddenly froze. When it becomes a lovely lump, it's done. Now let it rest for about an hour. Part shcre. Milk. Gelatin. Blanching in ice water. Make custard. Egg yolk. Granulated sugar. Vanilla paste. Fresh cream. Mixer. Milk. Mix in eggs, granulated sugar and vanilla paste. Warm in a hot water bath. Warm until temperature reaches 83℃. Add gelatin. Finish custard. Tart dough that has been laid out. Tart mold. Stretching tart dough. Done. Put almond cream on top. Because I want more custard cream. Don't make too much of this base, I'm going to make it juicy. I'm enjoying making it silently now. I wonder if I can bake well. Bake in the oven. I got a nice color, I'm about to put it out. I'll let it cool down. Cutting fruits to put on tart. Kiwi. Pineapple. Orange. Fresh cream. Granulated sugar. Fresh cream on tart crust. Custard cream. Fruit decorations. Strawberries are purchased at a farm. Powdered sugar. Edible flowers. Sprinkle gold leaf at the end. Completion! Fruit tart. Thank you for the two days of close contact! Aichi, Japan
5 min. walk from Kokusai Center Station 2021 Opened in Oct.
biquette Shikamichi Japanese style approach leads you to the store with the theme of "garden and confectionery". Koizumi-san, the owner Chef, Yonkamichi restaurant
Nakae-san Bicket's day starts with finishing work of tart. Finishing touches on the fromage couche with rare cream cheese, mascarpone and honey. Squeeze of fresh cream. Change the clasp and squeeze more whipped cream. Sprinkle powdered sugar. Decorate with edible flowers. Flowers and arrangements used vary from staff to staff. Fromage couche is completed. Finished tatin cassis made with red beans. Fresh cream Decorated with quenelles. Top of tart is caramelized red bean. Finished with edible flowers and mint. Finished with tarte chocolat praline with 60% cocoa ganache. To avoid uniformity, dare to cut before finishing. Add coffee paste to cream. Decorate with quenelles. Laurier Finished with nuts on top. Rouge Sauvage finished with red fruits. Strawberries, blueberries and raspberries are used.
Pistachio cream on the surface of the tart. This is also decorated in different ways depending on the person. They don't have to be the same. If you don't have a specific way to decorate, it's easy to make but difficult. Cassis If I had blackberries, I'd use blackberries too, If I don't have grapes, I use grapes, I'm rather free. Berry napage to make it glossy. Sprinkle with powdered sugar. Put flowers on top. This also does not specify flowers, The color of the flowers that arrive each time is different. Which color goes with which candy, because it's also free, It depends a lot on the sensitivity of the person who decorates it. Rouge Sauvage is completed. Orange marinated with passion fruit and lime. Surface of tart is caramel mousse. Decorate to fill the whole. Napage to make it glossy. Sprinkle with powdered sugar. Sourness, sweetness, aroma and a hint of bitterness. Raspberry Marinated orange and caramel mousse are completed. Montblanc with Rihei chestnuts is finished. Tart of almond cream layered with whipped cream. Mont Blanc cream squeezed. Cream made from rare Kyoto-grown "Rihei chestnuts". Powdered sugar is sprinkled. Cut. Decorate with crushed marrons glaces in rounds. Mont-Blanc with Rihei chestnuts is completed. Large amount of strawberries are cut. Cut into various shapes. Finishing two different tarts at the same time. Strawberry, pistache and mascarpone tart. Strawberry and jasmine milk tea tart. Plenty of strawberries in both tarts. Add strawberries while looking at the whole. Napage to make it glossy. Sprinkle powdered sugar and garnish with herbs. Fresh cream Squeeze fresh cream. Decorate with flowers. Two types of tarts completed. Finishing up the reserved birthday cake. Spreading custard cream on tart crust. Cut fruits. Second tart. Napage to make it glossy. Colorful fruit tart with lots of fruits. Powdered sugar sprinkled on top. Set on base paper. Decorate with herbs. Flowers are added to bring out color. The first one is completed.
The result looks like a beautiful garden. The second one is decorated with herbs and flowers. If you go to a French restaurant, for example, the food that the cook prepares, It's so beautiful that it doesn't even look like food, right? They say let's express that on the tart, That's what I'm trying to do. A memorable birthday cake is completed. We deal in sponge cakes as well as tarts for decoration cakes. Finished tarts are displayed in the showcase. Each tart is carefully wrapped in film. 10:00
Start of business The quaintness of the place increases even in rainy weather. Simple but sophisticated interior with colorful tarts. A wide variety of baked goods and other items are available. Original black tea can Tea goes well with sweets, so we made original black tea. Some are named after sweets in addition to the standard, such as Darjeeling. Preparation work during business hours. Making sponge cakes. Eggs Sugar-sweetened frozen egg yolk Honey, syrup Granulated sugar Mix while warming. Honey, syrup Stirring machine. Powder preparation. Dough molds Cookie sheet is set. Add flour. Pour finished dough into molds. Into oven. Baked. Sponge cake removed from mold. Tart stand is prepared. Separating tart dough. Shape. Stretch thinly and evenly. Picket moderately stretched dough into molds. Lay out cookie sheet. Fill tart stones to prevent dough from expanding during baking. Into the oven. After some baking, remove sheet and tart stone. Back into the oven again. Baked tart base is cooled. All tart benches are baked. Crème d'amande
(almond cream) Filling of baked tart stand. Spread to flatten. Once again into the oven. Tart dough is ready. Cooling. This is the baking process. The tart dough is left to rest overnight, and the finishing touches are applied the next day. The salon (café) attached to the store is visited. Preparation of desserts to be served in the salon. Making pudding. Spread rum-soaked dried fruit on bottom of cups. Make pudding liquid. Pour into cups. Bake in hot water in oven. Pudding ready. Finished to order and served. Mr. Nakae used to be a bridal patissier. I asked him why he works at Bicket! The beauty of the cake, It's so different from other cake shops.
It's a style and so on, I was attracted by the freedom of the owner. Making orange baked cake. Sour cream Fresh cream Orange liqueur Concentrated orange paste. Ingredients to be mixed. Add sour cream gradually. Add all ingredients in order. Cake batter is ready. Strain before pouring into molds. Cookie dough.
Pour cake batter on top of it. Into oven. After baking.
Cut and served at salon. Day 2 of the close-up.
A day in the salon! Carrying tarts finished in the morning to the salon. Tarts are placed in the showcase. Finish baked goods. Arrange on cake stands. Cruzian au pomme Various kinds of scones Kumquat and Hazelnut Tart Preparation of lemon water. salon de the biquette Open from 11:00
Opening hours and days are subject to change.
Notification on Instagram. I can take out all kinds of tea, What we offer here is what's in season, what's in season. The salon offers five types of tea that are appropriate for the season. Drinks Menu I recommend Rouge Antoinette. Tea and the salon's exclusive dessert, pudding, were made! Put for 4 minutes. Koizumi-san recommends Rouge Antoinette. Salon exclusive, dessert menu. Pudding out of mold. Vanilla ice cream Caramel sauce Finished decorated with thyme. Classic Rum Pudding
〜with vanilla ice cream Delicious with tea! We talked to Koizumi-san! The name of the restaurant is Bicket, It means 'pretty' in French, I didn't want to give it a very limited meaning. I tried to make it short and easy to understand, a name that anyone can easily say, I decided on "Bicket". There are now two stores,
(The main store is Chikusa) It is very difficult for one person to do it, There was a person (Nakae-san) who could do the chef here, I asked him to do it. It's like we are both thinking. In both stores, I'm having my staff come up with all kinds of snacks right now, Because eventually it will be filtered by me, I want to value other people's sensitivities and ideas and things like that, I feel like the whole staff is working together on this project. (Staff) In a word, what kind of restaurant do you think it is? It is a store that has pushed the field of tarts. A sweet shop run by a husband and wife team with a reputation for cute visual cakes. Tawaniko" in Chuo-ku, Osaka. 2nd time to visit after last time! I've been looking at the instagram and thought I'd like to go there, I started coming here a lot. Japan Osaka
7 min walk from Tanimachi 4-chome station Tawanico
This is the second time today that I visit for filming. Good morning! (Staff) Good morning! (Staff) Good morning today! Owner-chef Mr. Tawaki The morning begins with making the dough for the tarts. Almond cream Emulsify while controlling temperature with burner. Cookie dough for tart base in oven. The base of a tart is called brisée dough, It's a dough that doesn't have sugar in it, Our tarts are called choucré dough, We use a base that has sugar in it. Almond cream is put on the foundation. Spread evenly. Finish up more and more. Bake in oven. Making whipped cream for roll cake. Put strawberries in food processor. Fresh cream and mascarpone cream cane sugar vanilla bean Add strawberries in paste form. Mix with mixer. Strawberry whipped cream is ready. Going to make roll cake. I made the dough for the roll cake yesterday, The whole wheat crepe batter, which is carefully baked one by one, is also used. Spread cream all over. Spread crepe batter all over. Then layer cream on top of it. Put cut strawberries on top. Custard cream Chill in refrigerator. Crepe dough is glutinous and new sensation of roll cake. Finished with powdered sugar. Strawberry roll cake
(using crepe dough) Making mille crepe. Caramel and mascarpone cream Pear compote flavored with rum and vanilla Crepe dough sandwiched between two crepes and topped with more cream. Repeatedly layered to make layers. 12 layers of mille crepe are completed. Shape with plastic wrap and cool. Pear mille crepe is ready. Then shortcake is made. Lemon flavored citrus cream. Cream on sponge. Kumquat compote. The kumquat I use is sent to Mr. Tawaki's relatives in Miyazaki prefecture. Lemon card Milk chocolate cream Chocolate praline pour over Draw pattern with lemon card. Finish with kumquat. Mint The citrus sunflower shortcake, filled with seasonal citrus fruits, is completed. Tart is baked and taken out. Go to work finishing up the freshly made tart. Strawberry tart Blonde chocolate ganache Coating the surface of the tart. Once evenly spread, cool and harden. Remove from mold. Pie coated with blonde chocolate. Lots of crispy pies on top. There is a breakfast culture in England where they eat waffles with strawberry jam, This tart is inspired by that. Brown cheese The flavor of this cheese adds a nice touch. Strawberry brown chocolate tart. Milk chocolate ganache. Cheese cream. It's like squeezed rare cheesecake. Yuzu jam. Yuzu peel for aroma. (Staff) It smells so good! It smells really strong. Homemade cocoa cookies. Powdered sugar on top. Yuzu cheese milk chocolate tart. Sweet chocolate ganache. Put cut mandarin oranges on top before hardening. Earl Grey cream Chocolate cream Orange peel Cookies Finished by flavoring with tangerine peel. Tart with mandarin orange and Earl Grey. Baked cheese finish. Spread a thin layer of cream with cane sugar on surface. Fill with crunchy crowns. Finished with powdered sugar. Apple pie. Finished serving on a plate. Preparation for opening of the front. Mr. Tawaki's wife. She runs the store with her husband working in the kitchen and his wife working out front. 11:00
Start of business Many customers arrive as soon as the store opens. I've been following Tawaniko's installations and so on for years now, I'm from Miyagi prefecture. (Staff) What? Today? If I was planning to go to Tawaniko-san when I come to Osaka for sure, I haven't been to Osaka in 5 years because I couldn't come to Corona or something, I thought, "Oh my God, Tawaniko!" I thought, "Oh my God, Tawaniko! (Laughs) I was thinking, "Oh, Tawanico's, they serve so many different kinds of cakes and tarts, I think it's good to be able to taste the season's flavor no matter which one you eat. (Staff) What did you buy today? I bought a strawberry roll cake today! Now I'm going home and relax. (laughter) Cakes for the eat-in cafe that I run just around the corner. Cakes prepared for the café.
(The café opens at 12:00) When goods run out, replenish. Eat-in Cafe
Towanoa Original dessert plates and Tawanico cakes can be enjoyed. When the order is passed, it is taken out from the showcase and served on a plate. A wide variety of drink menus are also available. Soy latte Hojicha latte Homemade ice cream for dessert plate. Plate order comes through, so I make it. Dough is baked. Dough contains whole wheat flour and has a soft texture. Preparing a plate to serve while the second dough is baking. Custard cream. Fresh cream Raspberries, strawberries. Langue de chat with crunchy texture. More strawberries and langue de chat on top. Powdered sugar. Finally, homemade ice cream on top. Strawberry and raspberry langue de chat crepe plate. A customer orders the cafe's limited dessert plate. I've seen it on Instagram and I've been wanting to go there, and then I came here. I started coming here a lot (laughs). Chocolate and Banana Caramel Tart Osaka, Japan
Tarte Torta" tarte specialty store Mango Ripe mango tart Chocolate Chocolate and banana caramel tart Setouchi Lemon Tart Morning Strawberry Tart Kyoto Green Tea Black Bean Tart Kiwi Tart Tiramisu tart Chocolate Tart Pineapple Tart Ripe orange tart Japanese Chestnut Mont Blanc Tart Purple Sweet Potato Mont Blanc Tart Reserved whole size. 11:00
Open for business Before peeling this peach, You have to know if this is tasty or not. I just held it like this. Just by touching it, you can already tell that this is delicious. Hidden custard cream (Customer) A real sweet! Very, very tasty! Sakai, Japan 7 min. walk from Shichimichi Sta.
F/U Fujiwara Confectionery Relocated from Shukuin in April 2023 Owner-chef Fujiwara We always make a new cake after we run out of cake. Assuming that the cakes made last night have a shelf life until this morning, I make only the number of cakes I think I can sell. The number of cakes to be made now is the number likely to be sold by the evening. The amount finished last night Fujiwara has worked in various cake shops in the past. If I had only worked in one store, you only know how that store does things.
"What about other stores?" I didn't like to think about it. So I changed the cake shop where I worked, about one store every two years. Learn what's good about each cake shop, I decided that I would never imitate what was not good. I'll tell you what the number 1 not good part is, Pretty much any cake shop, Sometimes even cakes that are three days old when they are made are put up for sale. "Why is that!" I wondered. Selling a cake that's been three days in the making to a customer who came in first thing in the morning... Like sushi, cakes are really all about freshness. So it's like serving sushi that was made 3 days ago, We decided not to imitate that. If it were a normal cake shop, I would surely put more on the line, This store is a process of selling, then making, then putting on the shelves. Freshness is the key. Now, only four are listed. All of these sold, At a certain time, you say, "I'm sorry. That's why it's written there. Hours of operation
Open: as soon as your heart is ready
Closing: until your heart is ready If we sell out of what we make today, we want to call it a day. I am told that the fresh cream in this store is delicious, There is a reason for this. This is it. You have Haagen-Dazs ice cream, right? It's that company's fresh cream. Because this is expensive, None of the cake stores I've ever worked in used this. Sometimes customers tell me that. "The whipped cream in this store is different from other stores." And. The conversation goes something like, "Did you notice that?" I will only give you four of these. "As soon as they sell, we'll put them on the shelves! This is the strategy of This is a very busy morning. He is moving very fast, flapping his wings. Now let's make the main cake of the day! Now is the time to eat or not, I connoisseur peaches. Sometimes you buy a peach and eat it and it doesn't taste good, right? "Wow, I screwed up!" Sometimes you think, right? If the peaches don't taste good, They may say that the cake shop there is no longer tasty. So, before you peel these peaches, you have to know if this guy tastes good or not. I just held it like this. Just by touching it, you can already tell that this is delicious. I can tell that. I've already peeled thousands and thousands of pieces. You have to look behind the peaches. Look, I'm going to touch it a little bit like this. You think I'm lying, right? It's a lie. (Staff) What? Most of what you are saying now is a lie. w (Staff) What? W Sounds like it's true, doesn't it? w (Staff) Yeah, it sounds real, doesn't it? w It's true. w This is the first place for this kind of thing, This is how you drill the hole. Then it drips down, The peach juice. Peach juice dripping down, It's a sign that if you eat it now, it's just delicious. This is a strategy to reduce the number of places to throw away, It is difficult to use whole peaches when they are overripe, They can be used in shortcakes. Makes ice water to cool peaches. I really wish I could have used all of them, all 6 of them, neatly whole, It has already been determined that there are two peaches that are already overripe. These are the overripe peaches from earlier.
Let's just use what we can. This is acerola water. When soaked in this, the color mysteriously stays the same for a day. These 4 peaches seem to work in their entirety. The remaining peaches are used only for the parts that could be used. I've peeled 6 peaches now, so I'll probably peel 5 more in one day today. Put the custard inside and put it on here. Whole peach tart (market price)
700 yen at the time of interview Fujiwara's father He started crying that his mother had died. So I asked my father to help me with that store, because I was going to open it. I wanted my father to have a meaning to life. That finally brought a smile back to my face. While saying that the peaches that my father bought are just about ready to be eaten. Placing the peaches I just cut on the tart. Peach tart 500 yen Whole peach tart (2nd time) My brother is a pastry chef, and I'm a pastry chef. I was sent to a pastry school. Before my mother died, she told me that if either of my brothers opened a restaurant, she wanted this painting to be displayed. I have been talking with my brother about whether or not he would like to open a store, but he said he wanted to open one, but he never did. Then I said I would open first and started. My father is more pleased than my mother is pleased. The father is pleased because the son has done what the mother was eager to do. I want to give filial piety to my father because I couldn't give filial piety to my mother. I will continue to run the store until my father dies. Peaches that could not be used whole are used for shortcake. Once chilled in refrigerator. Customer arrives Hidden custard cream Picture given to me by a customer's child (Customer) Real sweets! Very, very tasty! Replenish as soon as sold. Little by little, we make a little more. This strategy keeps it a little fresher. Whole cakes are also made at that time as soon as they are told. Because it tastes the best. If it tastes good, the other ones
I think it tastes good. Because the initial threshold is low,
Many people mistake this restaurant for a good one. It is a misunderstanding, isn't it?
What is "delicious" in the world? This pastry, I was studying confectionery. This is the most delicious French pastry I have ever tasted! I thought it was the best French pastry. A close look at a cake shop with a reputation for delicious and pretty cakes that are a little smaller. 5 min. walk from Kyobashi Sta. in Miyakojima-ku, Osaka City, Osaka Surprise(surprize) Owner chef, Mr.Kawanishi. He runs the restaurant by himself from preparation to business on weekdays. Making fresh cream. In the oven is the tart dough. Turned around for even heat. I'm having it photographed today, I'm nervous. Making peach shortcake. Put custard on the bottom. Put cut peaches on top. Refrigerate once before cutting. Prepare dough for next baking. This is a pie dough, I'm laying it in a mold to bake the pie dough. I put weights in to keep it from floating while baking. Tart is baked and pie crust is put in oven. Kawanishi usually prepares while listening to his favorite music. (Staff) Pretty much, do you go to live shows? Yes, I do! I'm going because there is another one in September! LOL! I serve it in small size so that you can eat a little bit of various kinds of food, You can eat 2 or 3 pieces. (Staff) The concept of the restaurant is really good. Oh, really? Many people say the size is just right. Very popular smooth pudding Most popular terrine cheese among men Remove the weight and bake some more. (Staff) Is this chocolate or something else? Yes, it is! It's a ball of chocolate. Below is cafe au lait mousse. Coffee jelly and fondant chocolat Hazelnut Mango and passion sauce Noisettes au chocolat and
rare cheesecake The rare cheesecake was invented by the director (husband). Once the pie crust is taken out of the pie crust as mentioned earlier. If the cream soaks into the pie, it's not good, I put egg on the pie to make a film. Bake for another minute or so, and it's done. Let cool. Shine muscat Serve on the tart I just baked. (Staff) How old were you when you decided to open the restaurant? About a year before I opened the restaurant, I started thinking about doing it in earnest. After I met my husband and got married, My husband is a man who wants to be a president in the future and live a life of fun. LOL. I want to work for hire, so I don't have to worry about relationships anymore. And so we agreed, Then it's like, if I open a store, I can do it by myself. LOL. Napage for glazing (Her husband) takes care of the management and everything.
He comes to help me on his days off. (Staff) Like a husband and wife running a store together? Yes, that's right. Cheyenne Muscat tart Strawberry tart Making the #1 recommended menu item Puy d'Amour. This pastry, I've been studying western pastry.
I thought it was the most delicious French pastry I ever tasted when I was studying pastry! I thought it was the best French pastry when I was studying western pastry. It's served in a pie crust that has just been baked. Raspberry jam Put the cream made earlier on top. Caramelize and serve when ordered. Made specially for you. Repeat a couple of times. Tasted good after shooting. Finishing up the chilled peach shortcake. These scraps, you know, they are delicious. This is pink colored napage. They also have a selection of baked goods and gift sets. 11:00
Open for business
00:00:42,392 --> 00:00:48,181
平日は準備から営業まで、ひとりで切り盛りする。 We closely followed a cake shop that is friendly to both people and their wallets. La Pâtisserie Seri, 2 min. walk from Kajigaya station, Kawasaki-shi, Kanagawa, Japan. Making whole peach pie. Soak in boiling water and cold water to make peel easier. Seeded peaches are filled with custard. Making custard. Egg yolk vanilla paste cow's milk Boiled milk is added in small quantities. Stirring constantly so as not to scorch. （The name (of the signature dish) is called cream puffs for the soul, The origin of the name, With very hard work to make the custard, From the fact that everyone is putting their soul into making custard, I named it "cream puffs with soul", Before I knew it, it became the number one hit. Thanks to you, it is selling well. Add butter. Cream puffs for the soul Finishing strawberry whole cake. Finishing touches on papier chocolat. Fruit shortcake Melon shortcake Peach Pudding Strawberry Shortcake Finishing peach jelly. He's pouring on the muscat jelly. Peach shortcake Making sponge cake batter. Fold in egg yolks. Ingredients are free of alcohol, margarine and coloring. Therefore, pregnant women and children can eat it safely. Making snowballs. Financier Making tart dough. Handwritten plate Peach shortcake Strawberry Whole Cake Tea Balls I asked the owner about the store's specialties. The shop is served without alcohol, margarine, or coloring agents.
and so on, We do not use any alcohol, margarine, or coloring,
We try to make sure that pregnant women, children, and many other people can enjoy our food safely. We also have barrier-free store, automatic door, and so on, We try to make it safe for wheelchairs and baby carriages. As we move into fall, peaches will change to yellow peaches and
Muscat, grape, or pione, And pumpkins, chestnuts, potatoes
I think the tastes of autumn will be very lively. Strawberries and chocolates will be the main thing as we head into winter. I make various kinds of cakes throughout the year, so I try not to get bored. Kojiro and Daigoro, our signature staff members, are also waiting for you. Trained in France since the age of 16
He has trained in France since he was 16 years old! He uses a variety called "Gracias", The delicious mango that Japanese people think of is this variety. I will put as much as possible. Tokyo, Japan
Patisserie Yutaogura Vision WY Owner Chef Yuta Ogura Starting with making cream puffs Milk, butter, sugar, salt Stir until mixture comes to a boil. Method and ingredients, I value the same as in France.
I like the French puff pastry dough, which is hard and crumbly, I like it. Mixing flour. Fire and let it glue. Temperature of dough is set to 75°C. Lower temperature below 65℃ to prevent egg whites from curdling as eggs are added. Add whole eggs. Humidity and so on at that time, Because we just can't control it, the amount of eggs that go in,
It depends a lot on how dry it is at the time, So, you need to calculate the minimum amount of eggs that you can put in, Plus alpha is at that time, I leave it to the sense of the craftsman, right? When the dough is brought down and falls, I try to make it hard enough to form a triangle. It's like this, it's like it just falls down. Making custard. Vanilla is looked up, The aroma and flavor components are actually in the pods, It's not the seed. This is both pods and seeds, as they are mixed together and mashed into the paste, You can taste vanilla in a truer sense. It's a paste. Boils milk. Add a little at a time. This is how much steam is in the food. You have to pull that out, If you bake it from here, it's going to be crunchy. after baking Making whipped cream. Custard Mixing custard. Chocolate This chocolate is very, It's a matter of preservation or luster, It's sweet, so you have to pour it as thin as you can, It changes the taste of the cake. Makes chocolate madeleines. Chocolate is melted in hot water. Leave it to melt a little while longer. That's cacao powder, flour and baking powder. Cocoa powder to give it aroma, I'll give you the flavor with chocolate. I'm still going to make sure it's in baked goods, Use the best chocolates you can find, And still using chocolate, because it's easy to moisten, And the smell and the taste is like eating chocolate, I used both to make you understand. Baked Making tart dough. Makes tea pound cake. Black tea leaves Shredded in blender. Light flour Baking powder Tea leaves are added. Anzai-san, a staff member taking rhythm Tea paste Because there is an aroma that you just can't get out of tea leaves alone, And that's also to make sure that you have a good tea leaf paste, Mix it while warming it in a hot water bath. Mix in butter. Pour into molds. Bake in oven. Baked. Let stand in a cool dark place for 3 days. Day 2 of the close-up, 9:00 a.m.
Finishing up the products to be served today. Finishing up the pistage kouroffe. This is an almond dough called joconde, And then you put pistachio cream on top of it, I have an unusual mold called a kugurov mold, We put pistachio mousse on it and make it into a cake. Mix the custard with a fine Italian pistachio paste. Pistachio mousse made in a Kugloff mold This is a kugurov mold, which is a mold used for baked goods.
It is a traditional French pastry, I like the shape of it very much, I like the shape of it, so I use it in mousse. A large amount of cream and butter are delivered during the morning preparation. Framboise Decorating gold leaf. Pistache flambeau finish Framboise Gold leaf Finishing of tarte fraiche rouge. Framboise pistachio Gold leaf Finishing choux a la creme. Finishing touches on amandes pralines chocolates. Almond Finishing touches on tart mango. I use a variety called Gracias, This is the variety of delicious mango that Japanese people think of. I will put as much as possible. I use delicious, sticky, soft mangoes, It's like a little bit of a corner is removed. It's the white part of the coconut inside the coconut skin. Lightly roasted and finely crushed. Finishing touches on tarte shine muscat. This is concentrated Earl Grey paste. It's a cream that's a combination of custard and whipped cream. There is Earl Grey paste in there. It's heavy if it's just cream, If you put custard in there, it makes it smooth and easy to eat. Put it on the tart. The part where the muscat is connected to the bunch is a little hard skinned or brown and astringent, I want to use only the really fresh part, so I cut off everything here. If it tastes good raw, I want to use it raw, And so I'm choosing tarts, I just put fresh fruit on it, and it's delicious, So, we don't have to be in the way, just make a good tart, I want the fruit to be the star of the show. I think that's the respect I can pay to the fruit and the farmers who grow it, I want to make a time when the fruit and the farmers are the main actors. Finishing strawberry cake. Cocoa butter It's got "butter" on it, but it's not butter, it's cocoa oil. Give them white chocolate to match, So you soak it here and you get a crispy layer on the surface. It could be a natural pigment, It's combined with cocoa butter, so it's very good with chocolate. With French strawberry puree around it, The mousse is made by combining French white chocolate and strawberry puree.
French white chocolate mousse. It's a jellied fresh strawberries that we buy in the middle of it. It's like a compote in it, Came the crispy, fluffy mousse, After that, it's like a sloppy jellied texture. The texture immediately starts to harden into a matte. This is the state where it crackles. （I wondered if I could use candy canes or chocolate work (for the header decoration). I think people say strawberries are pretty with leaves, don't they? I heard that farmers can't ship them if the leaves are rotten or something, I think it's one of the ingredients that are served in a very particular way, I was thinking of decorating it with real leaves, That seemed to be popular. Finishing touches of strawberry choux a la creme Baking croissants. croissant Pain au Raisin Pain au chocolat 11:00 a.m. The store opens The owner chef Ogura-san in Chofu, Tokyo.
This cake shop was filled with his persistence and thoughts! 2 min walk from Minamisunacho station
Aoi Cake Manager, Mr.Hashimoto Pumpkin and bacon quiche Finished gâteau chocolat. Small store, Customers come from rather close neighborhood. Fresh cream Pumpkin cheesecake Homemade caramel sauce Walnuts Making tart dough. Dough is prepared and laid out the day before. Baked in oven. Grape tart I serve tarts all year round, We are just in the season of grapes now, It's a characteristic cream made of sour cream, cream and custard of Shine Muscat. Sprinkle with powdered sugar. Finishing touches on the mont-blanc. A whole big Japanese chestnut from Kumamoto prefecture. Regular customers really, They're helping us tremendously. Some of them come every day. Recently, the store has been open for about a year and a half, compared to the first year, I started getting customers, Talking about it being a little bit crowded, sorry, They sometimes leave saying they're glad their place is spreading. Finishing up a pear shortcake. Add a little peach liqueur to syrup. Characteristic cream mixed with sour cream and whipped cream Refreshing, not as refreshing as yogurt, It makes a lightly sour shortcake. The fruit is sweet, so it goes well with it. Pears use the variety in season at the time. Chill in refrigerator. Preparations for opening began. At 11:30 a.m., the store opens. A regular customer who lives near the store comes in early. Finishing up a reserved birthday cake. Syrup mixed with chocolate cream. Chocolate cream Cocoa powder is sprinkled Make sponge cake batter. Whole egg Add egg yolk. Granulated sugar Butter milk Flour Thin flour is added. Add melted butter and milk. Bake in oven. Baking condition checked. Burned Making gateau chocolat. Light flour Butter Chocolate Melted in hot water. Separate into yolks and whites. Granulated sugar Granulated sugar is also added to egg whites. Shake flour and cocoa powder. Japan This was a cake shop in Tokyo, run by an energetic older sister.
