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Make a rich but refreshing chocolate mousse that melts in your mouth.
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How to make chocolate sponge cake by Genoise Chocolat
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I'm using the following equipment and ingredients
AG 18-8 Cercle ring (15cm dia., 5cm H)
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Van Houten Pure Cocoa 200g
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Yotsuba Hokkaido butter, unsalted butter, 450g
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BARRY PURTE series PISTOL EXCELLENCE Cacao 55% 1kg
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Nitta gelatin powder gelatin silver
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Calvados Boulard Grand Solage 40% 700ml
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0:00 Getting Started
0:24 How to make cocoa sponge
1:58 How to bake a cocoa sponge
2:41 How to make chocolate mousse
8:51 How to remove it from the ring
9:22 Eating
12:11 Recipe
Ingredients
15cm(6inch) H4.5cm(1.77inch) 1Round
[Chocolate sponge cake]
15g egg yolk
135g whole egg
90g sugar
50g cake flour
11g cornstarch
14g cocoa powder
10g almond powder
8g unsalted butter
15g milk
[Chocolate mousse]
150g chocolate 56%
120g heavy cream (35%)
60g egg yolk
45g sugar
12g water
3g powdered gelatine
15g Calvados
240g heavy cream (35%)
Ishikawa's wish list
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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 am currently working as an advisor to companies, helping them improve their management, product development, store development, and seminars.
In March 2021, I will open GOLDWELL in Naha, Okinawa.
I love architecture and dancing (on break) at the gym.
Chef Patissier Masayoshi Ishikawa, President, Pierapierre Co.
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Instagram page
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facebook page
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youtube Masayoshi Ishikawa Channel
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BLOG Patissier's Guide to No-Fail Sweets
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