This channel deserve 1 million subs Thank you Chef for all the beautiful work you have done.
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear Nguyễn Sơn, thank you so much! I'll do my best to be so. Thank you for your continuous support.
@immanuelbrysen59623 жыл бұрын
you all prolly dont care but does anyone know of a way to get back into an instagram account..? I stupidly forgot the login password. I appreciate any help you can give me!
Dear NightOdin, thank you so much! I will continue to upload valuable videos, thank you for your continuous support.
@akm93674 жыл бұрын
Hi, what can I use in place of apricot jam? I don't have apricot jam thanks!
@saphaedra3 жыл бұрын
if i wanted to make this into small tarts (like 6cm) rather than 1 big tart, how many small tarts will this make?
@megasartikadewi64504 жыл бұрын
I tried making this baked cheese tart! It's really superb especially for the second day from refrigerator! I used aluminium foil cup, and could make 7 cup for this one recipe. And I used biscuits to substitute sponge cake. It's yummy too! All of my family really like this cake. But, I still couldn't make better tart dough. It's not really concrete and elastic. I wonder, If it was because my room temperature a bit humid or hot? Because I am from tropical country.. And no air circulation in my kitchen (it's a bit closed room)..
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear Mega Sartika Dewi ,thank you. The tart dough becomes something else entirely if the butter melts during the work and soaks into the FLOUR. So, please make it in a cool place. Thank you for your continuous support.
@megasartikadewi64504 жыл бұрын
@@masayoshi_ishikawa_patissier dear Chef Masayoshi, thank you for your explanation. I'd love to try this recipe again :)
@haruhisuzumiya58284 жыл бұрын
Hi, can I ask how Long you baked the tarts for? Thank you!
@megasartikadewi64504 жыл бұрын
@@haruhisuzumiya5828 if i'm not wrong, I used preheated 180° first. And for baking, I tried 3 steps. I set the timer for 60 minutes and using bottom fire in 170°C. But in 40minutes Ieft, I reduce the temperature to 160°C and set fire in up-bottom, and when it was 20 minutes left, I reduced the temperature again to 150°C still using fire set in up-bottom. Because I'm afraid it will get burned if I didn't reduce the temperature. Or maybe, you could use setting like in the recipe, baked time for 60 minutes in 170°C with fire set in bottom. But you need to check your cake (oven) time to time, because our oven has differences in their performance..
Thanks so much for sharing! Can we use normal cake pan to bake? Since I don't have tart mold :(
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear Quyen Nguyen, thank you. It can also be made with a normal cake pan. Thank you for your continuous support.
@YabaiUki3 жыл бұрын
Do you know how to make a tart dough similar to la rose noire's vanilla tart shells?
@f.chourmain4 жыл бұрын
Hi. Do you have any idea if the tart crust is too wet? I add more and more flour but it turns hard.
@toshiyukisuzuki76102 жыл бұрын
レシピありがとうございました。お疲れさまでした。ケーキクラムの役は何でしょうか?
@ciao_zzz__60292 жыл бұрын
底生地の生焼け防止のためだそうですよ
@toshiyukisuzuki76102 жыл бұрын
どもありがとうございました。
@ciao_zzz__60292 жыл бұрын
側面が生焼けになってしまいました…🥲 冷やし固めた後で型から出した後に気が付いたので絶望的です…
@河穂4 жыл бұрын
これはセルクルで底にシルパンでも作れるのでしょうか? いつも参考にさせてもらっています。
@masayoshi_ishikawa_patissier4 жыл бұрын
light on さま、ありがとうございます。 セルクル+シルパンでも作れます。 是非、挑戦してくださいね!
@chlo31714 жыл бұрын
hello! i have some questions:) is heavy cream same as whipping cream? and what mode should my oven be in? fan mode or convection? thank you!,
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear Chloe, thank you. Heavy cream refers to cream of animal origin and 36% over fat. The bake method for this confection is not so delicate, so I think it can be baked well in fan mode or in both upper and lower modes. Thank you for your continuous support.
Cher LN20129, merci beaucoup! Je n'ai actuellement pas de magasin, je propose des produits développés par moi-même à plusieurs sociétés et je propose des conseils techniques et des conseils d'amélioration de la gestion à différentes sociétés. Peut avoir un magasin à l'avenir Merci pour votre soutien continu.
@ハチ-o9s Жыл бұрын
最高に美味しかったです❤
@natthineehughes17862 жыл бұрын
Love your recipe! Keep going ❤️❤️
@chairunissaisfadina22954 жыл бұрын
Hi chef thx for the recipe! Do you have another choices instead of almond when making tart dough?
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear Chairunissa Isfadina, thank you. I'm sure you can do it with other nut and bean powders, too. Without it, it will be a little stiffer, but you can make it with just flour. Thank you for your continuous support.
@user-sz8gh2qs8m4 жыл бұрын
このタルトを焼いたのですがレアチーズが余ってしまったんですがおすすめの使い方ありますか?
@user-de1oo3sy9j4 жыл бұрын
美味しかったですか?いきなりすみません💧
@mariefelix55564 жыл бұрын
Awesome as always 🤩
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear Marie Felix, thank you!!! Please try it! Thank you for your continuous support.
@kopitt20644 жыл бұрын
Lovely 💙🐽
@masayoshi_ishikawa_patissier4 жыл бұрын
Kopi TT, thank you so much! Thank you for your continuous support.
@ain12894 жыл бұрын
i always wondered what does the lemon juice do in every cheesecake recipes?mind to share?
@masayoshi_ishikawa_patissier4 жыл бұрын
Dear A. Quinn, thank you. The reason for adding lemon is that the cheese is heavy and you get tired of eating it quickly and cannot eat much. I don't like too much lemon. Thank you for your continuous support.
@katiaito70744 жыл бұрын
Que delícia! Adoro todos os tipos de bolos e tortas de queijo 🧀! Vou fazer com certeza!
@masayoshi_ishikawa_patissier4 жыл бұрын
Cara Kátia Ito, obrigada. Desejo-lhes as maiores felicidades. Obrigado pelo seu apoio contínuo.