[ Chocolate Tart ] Chef Patissier teaches you

I make a tart that is all chocolate flavored with the addition of caramel.
The equipment and ingredients I am using are
Yotsuba fermented butter 450g (no salt)
　amzn.to/3sfXU1Y
1kg of salt (granulated) from Selmaland Guerande
　amzn.to/3gk618h
Almond powder, skinless, 1kg
　amzn.to/3GnjuGY
Van Houten Pure Cocoa 200g
　amzn.to/3ATBbNb
BARRY PISTOL EXCELLENCE 55% 1kg
　amzn.to/3ukZrql
VALRHONA Jivara Lacte / Jivara Lacte 40% 1kg
　amzn.to/3gmYmpT
NITTA Gelatin Powder Silver 500g
　amzn.to/34qvLx8
Ingredients
[ Tarte Chocolat ]
1 tart mold 15cm (diameter) x 3cm (height)
[ Chocolate Tart Dough ]
58g fermented butter
40g powdered sugar
1g sea salt from Guerande, France
45g almond powder
17g whole egg
45g cake flour
20g bread flour
22g cocoa powder
[ Caramel ganache ]
80g sugar
170g heavy cream 35%
80g chocolate 55%
100g milk chocolate 40%
120g fermented butter
100g milk
[ Chocolate glaze ]
80g heavy cream 35%
52.5g water
90g sugar
30g cocoa powder
5g powdered gelatin
20g water
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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 have opened 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
sweets-design.com/
Languages other than Japanese are translated using deepL, etc.
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