Making basic cream puffs.
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The utensils and ingredients I use:
Tiger Crown Cake Roll Mold 27cm steel, aluminum plated 2349
　amzn.to/3MFi7an
Vanilla beans (Madagascar) / 5pcs
　amzn.to/36TOTVQ
Taylor & Courage Organic Vanilla Bean Paste 50g
　amzn.to/3Ktrh8e
Dover Monrenyon Vanilla (100% natural vanilla concentrate) 20ml
　amzn.to/3F2Lr7Z
Alisan Vanilla Extract 59ml
　amzn.to/3LqZhn4
Yotsuba Dairy Hokkaido Yotsuba Butter Salt Free 450g
　amzn.to/3tFApSx
Yotsuba Fermented Butter - Salt Free 450g
　amzn.to/3vQMsvz
Selmarand Guerande Salt (granulated) 1kg
　amzn.to/36V5YPj
0:00 Making custard cream
7:23 Preparation for making choux pastry dough
10:08 How to make choux pastry dough
12:50 How to mix egg into choux pastry dough
15:13 How to squeeze choux pastry dough
17:01 How to bake choux pastry dough
17:51 Separating the choux pastry into top and bottom
18:10 Making the Diplomat Cream
21:01 Finishing touches
21:36 Eating
22:58 Recipe
Ingredients
[cream puffs ]
8 pieces
[custard cream ]
300 g milk
1/3 vanilla pod
56 g egg yolk
65 g sugar
Pinch of sea salt from Guerande
12 g cake flour
12 g cornstarch
30 g unsalted butter
120 g heavy cream (47%)
[Choux pastry]
50 g milk
50 g water
3 g sugar
1 g sea salt from Guérande
45 g fermented butter
60 g cake flour
110 g whole egg
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It is a matter of course that patissiers make delicious and beautiful cakes.
However, I believe that nothing can compare to a cake made for a loved one with a lot of feeling.
I will teach you how to make cakes for your loved ones without making any mistakes.
After training as a patissier at Hotel New Otani for 8 years, I have worked as a chef patissier, factory manager, vocational school instructor, contest grand prize winner, product planning, branding, etc. Based on the various experiences I have gained in my 29 years as a patissier He is a patissier who teaches how to make sweets.
He worked as a chef patissier at "Gramaudie's", a macaron brand in Kobe, for 5 and a half years before retiring in October 2018. I started working as a freelance patissier in October 2018.
Currently, I work as an advisor for companies to improve management, product development, etc., assist in store development, hold seminars, etc. I will be returning to Okinawa in March 2021.
In March 2021, he opened GOLDWELL in Naha, Okinawa.
Loves architecture and dancing in the gym (taking a break).
Chef Patissier Masayoshi Ishikawa, President of Pierapierre Co.
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BLOG Sweets that don't fail, taught by a patissier
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