Japan Tokyo
Shakujii-Koen Station 4 minutes walk from the station. Very popular store run by a friendly couple.
We closely followed "Confectionery Kobo Tomoyuki". Owner patissier, Mr. Yanagisawa. Milk is put on fire. Make custard. Light brown sugar, cornstarch, vanilla paste, flour. Mix warm milk and flour. I also use cane sugar for cream, It's very different in richness. It becomes mellow. We make it every morning. We do our best to use it up. After this, it is cooled in the refrigerator. Finish whole cake. After cutting thinly, top with whipped cream. Put strawberries on top. Put a lot of strawberries on top. Spread syrup on second layer of sponge cake. Decorate. Decorate with strawberries. Decorate with melons. Raspberries with powdered sugar. Finished "Tomoyuki roll" with name of store. Fresh cream is applied to dough. Eggs used for dough are high quality eggs from Ibaraki prefecture. This sponge is thick and filled with cream. Chill in refrigerator. Chilled rolls. Powdered sugar sprinkled on. Wrapped and done. Cream puffs are made. Spread milk on dough. Put pearl sugar on top. Some parts caramelize, some parts stay as it is, And then there's the part that's crispy, and then there's the part that stays, You can enjoy various textures. Almonds. Bake in oven. Baked. Cut when cooled. Squeeze fresh cream. Put chocolate flakes on top. More whipped cream squeezed on top of chocolate flakes. Put on like a hat. Sprinkle with powdered sugar. Finish strawberry roll cake. Decorate with strawberries around. Apply glazing napage. Cutting. Squeeze fresh cream. Finish baked cheesecake. Top with whipped cream. Check the order, etc. Finishing the chocolate cake. For those who don't like fruit, use only for decoration. Simple chocolate cake with chocolate cream and chocolate sponge. Thinly baked crepe called fiyantine. Fresh cream topped with strawberries. Fresh cream. Custard made and chilled first thing in the morning. Add whipped cream. Stopping before it is completely mixed in. I adjust just enough to fit together when squeezed out. Some things taste better freshly made, of course, Some things taste better with time, As far as flavor is concerned, more on what you made every day, It's absolutely delicious. Chilled in refrigerator. Regular customers arrive one hour before opening. He says he will open the store when he can handle it. Yukie, his wife, comes to work. The store's name "Tomoyuki" comes from their names. Because it is a two-person store, I wanted to give it a name that relates to it. Tomoyuki" is a combination of "Tomo" of my Tomohito and "Yuki" of Yukie. Thinking calmly, It's quite embarrassing. I am attached to it, I am called Tomoyuki, and I can usually turn around. Finishing up the strawberry tart. Decorate with strawberries on top of custard. Squeeze strawberry puree. Sprinkle powdered sugar Squeeze cream. This is a different cake roll from the one I just made. I make many kinds of roll cakes, That's a lot of work. (Staff) You value handmade, don't you? Yes, since we have a store now, I want to stick to handmade as much as possible. Pudding on top of roll cake. In short, pudding a la mode. I use a lot of fruits, I think it's important to look good. Squeeze raspberry sauce. Squeeze fresh cream. Decorate with melon. Fruits on top change with season. Finishing fruit tart. Alternate strawberries and bananas on top of custard. Sprinkle powdered sugar around the custard. In my old apprenticeship, it was hard for me to be entrusted with finishing the tart, When you can do this, I feel like I've been recognized, I was very happy when I was allowed to do it. Yukie prepares to open the store. 11:00 a.m., store opens. After opening, he makes sponge cake batter. Light flour. At first you wanted to do a cafe. I thought I had to be able to make what I serve in the café, So I started to go to a confectionery school. While I was doing that, I made cakes, And it became fun, I'm happy to do the work that makes people say, "Thank you, I was happy that people were happy with what I was doing. Because people overwhelmingly come on anniversaries and things like that, We can be involved in those anniversaries. I can be pleased. The fact that there is a possibility that something I made will be remembered even a little bit, I think it's rewarding, and I'm happy. I tell everyone, So that we can find joy in that kind of thing, He said we have to remember those things. I'm always nervous that they will think it's delicious. I put it in a blender. Egg whites. Granulated sugar. Put in mixer to make meringue. Sift flour Mix together. Mix in flour. Mix rice oil. As for the dough, I use good eggs, I want you to taste the flavor of the eggs, without butter or anything like that, I use rice oil, and I try to be creative. Pouring into molds. Bake in oven. The store gave me happiness in my ordinary life. This is Yanagisawa of Tomoyuki's Confectionery Workshop. I'm Tomoyuki Yanagisawa, a pastry chef at Tomoyuki, We are here to help bring a little smile to your face, We look forward to welcoming you with our delicious cakes every day. We are looking forward to seeing you all. I'll be waiting for you.
