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Make a rich and refreshing cake full of strawberries!
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I use the following equipment and materials
Almond poodle without skin S-301 1Kg
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Massenet Kirsch fruit brandy 700ml
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2 vanilla beans from Madagascar
Madagascar amzn.to/3oCMfty
Nitta gelatin powder gelatin silver
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Yotsuba Northern Hearts Hokkaido Tokachi Pure Fresh Cream 47% 1000ml
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0:00 How to make almond batter
3:12 How to bake almond batter
3:43 How to make creme mousseline (1)
8:22 Preparing the mold, etc.
10:15 How to make creme mousseline (2)
12:28 Forming the cake
13:51 How to finish the Fresier
15:21 Eating
16:31 Recipe
Ingredients
15cm x 15cm 1 unit
[Almond sponge cake]
40g powdered almond
60g powdered sugar
20g whole egg
40g egg yolk
80g egg white
30g powdered sugar
24g cake flour
24g corn starch
20g unsalted butter
[Kirsch syrup]
60g water
30g sugar
10 g kirsch
[Creme mousseline]
125g milk
0.5 vanilla pods
40g egg yolk
75g sugar
18g bread flour
14g water
3.5g gelatin powder
10g water
10g sugar
25g unsalted butter
190g heavy cream 40-47
[Crème Chantilly - Chantilly cream]
50g heavy cream 40-47%
4g sugar
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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youtube Masayoshi Ishikawa Channel
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BLOG Patissier's Guide to No-Fail Sweets
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