I make a simple but delicious chocolate mousse that can be made by simply mixing it with whipped cream and then combining it with brownies.
The brownies used in the base batter are delicious as is.
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I use the following equipment and materials:
BARRY PISTOL EXCELLENCE Cacao 55% 1kg
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Hokkaido YOTSUBA butter, salt free, 450g
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SELMALAND Guerande salt (granulated) 1kg
　amzn.to/3eWsWG1
Almond poodle without skin S-301 1Kg
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VAN HOUTEN Pure Cocoa 200g
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California raw walnuts, no salt, no additives, no vegetable oil (1kg)
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0:00 How to make brownie batter
2:26 How to bake the brownie batter
3:29 Preparing the Mold, Cutting the Brownies
4:15 How to make Chantilly Chocolates
6:54 Pouring into molds
7:16 Finishing, cutting
7:47 Eating
9:22 Recipe
Ingredients
For 1 15cm x 15cm pan
[ Brownie batter] for 1 25x25cm sheet
55% chocolate 70g
85g unsalted butter
100g sugar
0.5g sea salt from Guerande, France
80g whole egg
40g cake flour
30 g almond powder
4g cocoa powder
2g baking powder
90g walnuts
55% chocolate 40g
[ Chantilly Chocolates ]
75g Heavy cream (40-47%)
12g sugar
75g 55% chocolate
285g Heavy cream (40-47%)
Masayoshi'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 have opened GOLDWELL in Naha, Okinawa.
I love architecture and dancing (on break) at the gym.
Chef Patissier Masayoshi Ishikawa, President, Pierapierre Co.
pierreapierre.com/
Instagram page
/ ishikawa_masayoshi_pat...
facebook page
ishkawamasayoshi/
youtube Masayoshi Ishikawa Channel
kzread.info?sub_conf...
BLOG Patissier's Guide to No-Fail Sweets
sweets-design.com/
Languages other than Japanese are translated using deepL, etc.
#patissier
#recipe
#chocolate