【ストロベリームース】パティシエが教える失敗しない Strawberry Mousse
31.7 هزار بار بازدید -
2 سال پیش
-
Make a basic strawberry mousse.Add
Make a basic strawberry mousse.
Add Italian meringue to make it fluffier.
How to make the sponge dough I use in the video.
How to make a sponge cake with no more mistakes!
【もっと失敗しない】スポンジケーキ シェフパティシエが作り方教えます ジェ...
The equipment and ingredients I use:
AG 18-8 ring φ15cm H5cm
https://amzn.to/3K60a2O
boiron Frozen puree fraise (strawberry) 1kg
(This is different from the manufacturer used in the video, but can be used in the same way.)
https://amzn.to/3vxCOy2
Gelatin Powder Silver / 500g
https://amzn.to/3Lkjag5
KUKKU Cranberry Powder 30g
https://amzn.to/3v0WXNG
Non-dissolvable powdered sugar 100g
https://amzn.to/3L8cgtG
0:00 How to make Chantilly cream
1:18 How to squeeze Chantilly cream
2:53 Preparing molds, slicing sponge dough
3:42 How to make strawberry mousse
9:26 Finishing touches
10:21 Eating
11:20 Recipe
Ingredients
[ Strawberry Mousse ]
In the video, the recipe is doubled in quantity.
Makes 1pcs 12cm cake
[ Chantilly cream ]
100g heavy cream 35%
7.5 g sugar
1.2 g powdered gelatin
6 g water
[ Strawberry mousse ]
130 g strawberry puree
4.5 g powdered gelatin
18 g water
24 g egg white
40 g sugar
15 g water
100 g heavy cream 35%
5 g cranberry powder
5 g dissolved powdered sugar
Ishikawa's wish list
https://www.amazon.jp/hz/wishlist/ls/...
Music By: Andrew Applepie
Web https://andrewapplepie.com/
YouTube andrewapplepie
Patreon Patreon: andrewapplepie
----------
The URLs of the above links are Amazon Associate links.
It is a matter of course that patissiers make delicious and beautiful cakes.
However, I believe that nothing can compare to a cake made for a loved one with a lot of feeling.
I will teach you how to make cakes for your loved ones without making any mistakes.
After training as a patissier at Hotel New Otani for 8 years, I have worked as a chef patissier, factory manager, vocational school instructor, contest grand prize winner, product planning, branding, etc. Based on the various experiences I have gained in my 29 years as a patissier He is a patissier who teaches how to make sweets.
He worked as a chef patissier at "Gramaudie's", a macaron brand in Kobe, for 5 and a half years before retiring in October 2018. I started working as a freelance patissier in October 2018.
Currently, I work as an advisor for companies to improve management, product development, etc., assist in store development, hold seminars, etc. I will be returning to Okinawa in March 2021.
In March 2021, he opened GOLDWELL in Naha, Okinawa.
Loves architecture and dancing in the gym (taking a break).
Chef Patissier Masayoshi Ishikawa, President of Pierapierre Co.
https://pierreapierre.com/
Instagram page
Instagram: ishikawa_masayoshi_patissier
Facebook page
https://fb.me/ishkawamasayoshi/
youtube Masayoshi Ishikawa channel
https://www.seevid.ir/c/IshMas?sub_conf...
BLOG Sweets that don't fail, taught by a patissier
https://sweets-design.com/
#pastry
#Recipes
Translated with www.DeepL.com/Translator (free version)
Add Italian meringue to make it fluffier.
How to make the sponge dough I use in the video.
How to make a sponge cake with no more mistakes!
【もっと失敗しない】スポンジケーキ シェフパティシエが作り方教えます ジェ...
The equipment and ingredients I use:
AG 18-8 ring φ15cm H5cm
https://amzn.to/3K60a2O
boiron Frozen puree fraise (strawberry) 1kg
(This is different from the manufacturer used in the video, but can be used in the same way.)
https://amzn.to/3vxCOy2
Gelatin Powder Silver / 500g
https://amzn.to/3Lkjag5
KUKKU Cranberry Powder 30g
https://amzn.to/3v0WXNG
Non-dissolvable powdered sugar 100g
https://amzn.to/3L8cgtG
0:00 How to make Chantilly cream
1:18 How to squeeze Chantilly cream
2:53 Preparing molds, slicing sponge dough
3:42 How to make strawberry mousse
9:26 Finishing touches
10:21 Eating
11:20 Recipe
Ingredients
[ Strawberry Mousse ]
In the video, the recipe is doubled in quantity.
Makes 1pcs 12cm cake
[ Chantilly cream ]
100g heavy cream 35%
7.5 g sugar
1.2 g powdered gelatin
6 g water
[ Strawberry mousse ]
130 g strawberry puree
4.5 g powdered gelatin
18 g water
24 g egg white
40 g sugar
15 g water
100 g heavy cream 35%
5 g cranberry powder
5 g dissolved powdered sugar
Ishikawa's wish list
https://www.amazon.jp/hz/wishlist/ls/...
Music By: Andrew Applepie
Web https://andrewapplepie.com/
YouTube andrewapplepie
Patreon Patreon: andrewapplepie
----------
The URLs of the above links are Amazon Associate links.
It is a matter of course that patissiers make delicious and beautiful cakes.
However, I believe that nothing can compare to a cake made for a loved one with a lot of feeling.
I will teach you how to make cakes for your loved ones without making any mistakes.
After training as a patissier at Hotel New Otani for 8 years, I have worked as a chef patissier, factory manager, vocational school instructor, contest grand prize winner, product planning, branding, etc. Based on the various experiences I have gained in my 29 years as a patissier He is a patissier who teaches how to make sweets.
He worked as a chef patissier at "Gramaudie's", a macaron brand in Kobe, for 5 and a half years before retiring in October 2018. I started working as a freelance patissier in October 2018.
Currently, I work as an advisor for companies to improve management, product development, etc., assist in store development, hold seminars, etc. I will be returning to Okinawa in March 2021.
In March 2021, he opened GOLDWELL in Naha, Okinawa.
Loves architecture and dancing in the gym (taking a break).
Chef Patissier Masayoshi Ishikawa, President of Pierapierre Co.
https://pierreapierre.com/
Instagram page
Instagram: ishikawa_masayoshi_patissier
Facebook page
https://fb.me/ishkawamasayoshi/
youtube Masayoshi Ishikawa channel
https://www.seevid.ir/c/IshMas?sub_conf...
BLOG Sweets that don't fail, taught by a patissier
https://sweets-design.com/
#pastry
#Recipes
Translated with www.DeepL.com/Translator (free version)
2 سال پیش
در تاریخ 1401/02/01 منتشر شده
است.
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