Chef Patissier teaches you how to make a crème d'anjou with a fluffy texture and a rich flavor.
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My utensils and ingredients: ・IKEA 365+ bowls
IKEA 365+ bowl white 9 cm
　www.ikea.com/jp/ja/p/ikea-365...
Philadelphia cream cheese 200 g
　amzn.to/3uIVGuo
Nakazawa sour cream 90 ml
　amzn.to/3Rx0b4U
La Flûtiere Raspberry Puree 250g
　amzn.to/3IDUeyZ
Cointreau half size 350ml
　amzn.to/3yHkVhx
0:00 About Creme D'Anjou
0:34 Ingredients for Crème d'Anjou
1:18 How to make mousse - Cream cheese
1:56 How to make mousse - Italian meringue
4:21 How to make mousse - whipped cream
4:57 How to Combine Mousse
6:02 Squeezing the mousse
7:44 Ingredients for Raspberry Sauce
8:06 How to make the raspberry sauce
8:41 How to finish the crème d'Anjou
9:04 Eating
11:43 Recipe
Ingredients
[ Creme d'Anjou ]
For 4 pieces of 8cm diameter
100 g cream cheese
150 g sour cream
150 g heavy cream (35%)
40 g egg white
20 g sugar
60g sugar
30 g water
[Raspberry Sauce]
100 g raspberry puree
10 g powdered sugar
10 g water
3 g cointreau
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It is natural for pastry chefs to make delicious and beautiful cakes.
However, I don't think it's a perfect cake for a loved one.
I will teach you how to make cakes for your loved ones so that you will not fail.
After 8 years of training at Hotel New Otani as a pastry chef, chef pastry chef, factory manager, vocational school instructor, contest highest award, product planning, branding, etc. It is a pastry chef who teaches such things.
He worked as a chef pastry chef for the macaron brand "Gramo Woodies" in Kobe for five and a half years, retired in October 2018, and started working as a free pastry chef.
Currently, as an advisor to a company, he is doing management improvement, product development, etc., helping store development, seminars, etc.
In March 2021, GOLD WELL opened in Naha City, Okinawa.
I love architecture and dancing in the gym (during breaks).
Piera Pierre Co., Ltd. CEO Chef Patissier Masayoshi Ishikawa
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BLOG Pastry chef teaches sweets that won't fail
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