16歳で修行の為に単身渡仏移住したパティシエが作るパリの香りが漂う上品なケーキ作りに密着（人気スイーツ店まとめ）

16歳で修行の為に単身渡仏移住したパティシエが作るパリの香りが漂う上品なケーキ作りに密着（人気スイーツ店まとめ）

Trained in France since the age of 16 He has trained in France since he was 16 years old! He uses a variety called “Gracias”, The delicious mango that Japanese people think of is this variety. I will put as much as possible. Tokyo, Japan Patisserie Yutaogura Vision WY Owner Chef Yuta Ogura

Starting with making cream puffs Milk, butter, sugar, salt Stir until mixture comes to a boil. Method and ingredients, I value the same as in France. 　 I like the French puff pastry dough, which is hard and crumbly, I like it. Mixing flour. Fire and let it glue.　

Temperature of dough is set to 75°C. Lower temperature below 65℃ to prevent egg whites from curdling as eggs are added. Add whole eggs. Humidity and so on at that time, Because we just can’t control it,

The amount of eggs that go in, It depends a lot on how dry it is at the time, So, you need to calculate the minimum amount of eggs that you can put in, Plus alpha is at that time, I leave it to the sense of the craftsman, right?

When the dough is brought down and falls, I try to make it hard enough to form a triangle. It’s like this, it’s like it just falls down. Making custard.　 Vanilla is looked up, The aroma and flavor components are actually in the pods, It’s not the seed. This is both pods and seeds,

As they are mixed together and mashed into the paste, You can taste vanilla in a truer sense. It’s a paste. Boils milk. Add a little at a time. This is how much steam is in the food. You have to pull that out, If you bake it from here, it’s going to be crunchy.

After baking Making whipped cream.　 Custard Mixing custard. Chocolate This chocolate is very, It’s a matter of preservation or luster, It’s sweet, so you have to pour it as thin as you can, It changes the taste of the cake.　 Makes chocolate madeleines. Chocolate is melted in hot water.

Leave it to melt a little while longer. That’s cacao powder, flour and baking powder. Cocoa powder to give it aroma, I’ll give you the flavor with chocolate. I’m still going to make sure it’s in baked goods, Use the best chocolates you can find, And still using chocolate, because it’s easy to moisten,

And the smell and the taste is like eating chocolate, I used both to make you understand. Baked Making tart dough. Makes tea pound cake. Black tea leaves Shredded in blender. Light flour Baking powder Tea leaves are added. Anzai-san, a staff member taking rhythm Tea paste

Because there is an aroma that you just can’t get out of tea leaves alone, And that’s also to make sure that you have a good tea leaf paste, Mix it while warming it in a hot water bath. Mix in butter. Pour into molds. Bake in oven. Baked.

Let stand in a cool dark place for 3 days. Day 2 of the close-up, 9:00 a.m. Finishing up the products to be served today. Finishing up the pistage kouroffe. This is an almond dough called joconde, And then you put pistachio cream on top of it,

I have an unusual mold called a kugurov mold, We put pistachio mousse on it and make it into a cake. Mix the custard with a fine Italian pistachio paste. Pistachio mousse made in a Kugloff mold

This is a kugurov mold, which is a mold used for baked goods. It is a traditional French pastry, I like the shape of it very much, I like the shape of it, so I use it in mousse. A large amount of cream and butter are delivered during the morning preparation. Framboise

Decorating gold leaf. Pistache flambeau finish Framboise Gold leaf Finishing of tarte fraiche rouge. Framboise pistachio Gold leaf Finishing choux a la creme. Finishing touches on amandes pralines chocolates. Almond Finishing touches on tart mango. I use a variety called Gracias, This is the variety of delicious mango that Japanese people think of.

I will put as much as possible. I use delicious, sticky, soft mangoes, It’s like a little bit of a corner is removed. It’s the white part of the coconut inside the coconut skin. Lightly roasted and finely crushed. Finishing touches on tarte shine muscat. This is concentrated Earl Grey paste.

It’s a cream that’s a combination of custard and whipped cream. There is Earl Grey paste in there. It’s heavy if it’s just cream, If you put custard in there, it makes it smooth and easy to eat. Put it on the tart.

The part where the muscat is connected to the bunch is a little hard skinned or brown and astringent, I want to use only the really fresh part, so I cut off everything here. If it tastes good raw, I want to use it raw, And so I’m choosing tarts,

I just put fresh fruit on it, and it’s delicious, So, we don’t have to be in the way, just make a good tart, I want the fruit to be the star of the show. I think that’s the respect I can pay to the fruit and the farmers who grow it,

I want to make a time when the fruit and the farmers are the main actors. Finishing strawberry cake. Cocoa butter It’s got “butter” on it, but it’s not butter, it’s cocoa oil. Give them white chocolate to match, So you soak it here and you get a crispy layer on the surface.

It could be a natural pigment, It’s combined with cocoa butter, so it’s very good with chocolate. With French strawberry puree around it, The mousse is made by combining French white chocolate and strawberry puree. French white chocolate mousse. It’s a jellied fresh strawberries that we buy in the middle of it.

It’s like a compote in it, Came the crispy, fluffy mousse, After that, it’s like a sloppy jellied texture. The texture immediately starts to harden into a matte. This is the state where it crackles. （I wondered if I could use candy canes or chocolate work (for the header decoration).

I think people say strawberries are pretty with leaves, don’t they? I heard that farmers can’t ship them if the leaves are rotten or something, I think it’s one of the ingredients that are served in a very particular way, I was thinking of decorating it with real leaves, That seemed to be popular.

Finishing touches of strawberry choux a la creme Baking croissants. croissant Pain au Raisin Pain au chocolat 11:00 a.m. The store opens The owner chef Ogura-san in Chofu, Tokyo. This cake shop was filled with his persistence and thoughts! 2 min walk from Tsutsujigaoka Station, Chofu City, Tokyo Patisserie Yutaogura

This is the store I photographed before. Cake making using figs, a popular autumn product, and a fig farmer. Tomisato-shi, Chiba　 We visit fig farmer Furuya Farm. A family of three runs a fig farm. Ogura-san, a patisserie, has been using figs from Furuoya Farm for several years.

Our point of view is different from the point of view of the plant professionals, the farmers. The cakes that we see and make are probably a certain line… But when you have someone’s opinion, you can make a cake that has a broader perspective. So I can still get a hint,

So I still try to visit the farmers, right? To see how the figs are doing this year. It smells very nice. I think it’s a state of the art because we’re allowed to work with farmers. Figs produce white sap from branches and leaves. This sap often causes rashes and roughness on the hands.

Fig farmers have a really hard time. It’s rough, folks. And you know that, and that’s why you want to use it carefully. It’s also very important to separate it out as a business, and it’s very important to

There are a lot of people who can do good things There are a lot of people who can make good products by doing that, but I work purely person-to-person with farmers, so I want to take care of their feelings. Mr. Furuya really wants to make you really want to make delicious figs.

I want to deliver them to people who will say they are delicious. is his priority. I feel that the figs have humanity and feelings. I feel that the figs have humanity and feelings. I would like to use them. We also grow 13 varieties of blueberries. They feed us a lot of them.

Mothers who take us to places where there are different varieties Father who takes a lot of them for souvenirs Persimmons are not for products, but for eating by themselves Figs harvested in the morning A first-class item with no cracks I’m taking it in the morning

Should I take it tomorrow? or should I take it now? It’s a question of at what stage to take it. Then I said, let’s take it tomorrow. If we leave it until the next day The next day it’s too ripe. In my mind, I don’t care what it looks like at all, so

If it tastes good, if it’s ripe, if it’s open-mouthed, I don’t care what it looks like. I’m not sure if it’s okay to send them to me even if they’re soaked in honey that they’re going to rot that night. I’m fine with sending them to me even if they’re

I’m looking at them and thinking of recipes every morning. rather than using that ingredient in a recipe that I’ve decided on. Mr. Furuya sent me. figs in the morning. I change the cake every time accordingly. Mr. Ogura asked me to show you a non-standard cake. Ms. Furuya brought it.

The reason why you made it non-standard is because the cracks are too tight? Yes, that’s right. That means the cracks are too tight. It’s ripped compared to the first class on the right.

I’ll show you a video of a cake I made with out-of-spec figs. I’m going to show you a video of a cake that I actually made once with out-of-spec figs. The substandard ones, you have to dig out what’s inside. Jam the jam and squeeze it into the tart.

Squeeze cream on top of it. And then you decorate it with beautiful figs. Tokyo again Making a fig cake powdered sugar Light flour Baking powder Cinnamon powder Cacao powder Mixing powdered sugar I want to make a baked good that aims for a smooth mouthfeel, so

I want to make a baked good that is smooth to the touch. I want to make baked goods that are smooth to the touch. I’m trying to make it in a way that is unique. You separate the butter on purpose. Pouring into molds Baking in the oven

Using blueberries from Furuya Farm I make jellée with blueberries from Furuya Farm. Add gelatin Blueberry julienne is ready Syrup Add caramel liqueur Caramel alone would be a sweet syrup. I add rum to give it depth. Baked It doesn’t go in very well when it’s applied to cold dough.

Putting the blueberry jelly on top. Chill in quick freezer Put sponge on top Eggs (yolks) with vanilla Granulated sugar Milk If you add them all at once, the eggs will harden from the heat and become lumps. Mix a little bit at a time. Putting in gelatin Add white chocolate

As these bubbles gradually disappear and become sloshing Cooling with ice Bring to temperature where gelatin does not harden Fresh cream Figs arrived that day from Furuya Farm Figs from the farmer’s house, like the green of the fig leaves

I wanted to be conscious of that kind of color. I wanted to use a little bit of pistachio to give it a green color. Hazelnut Now you’re done. A 300 year old Japanese confectionery shop with a long history. The tour closely follows the making of various wagashi sweets in the factory!

The only ingredients used are sugar, wheat and water, It has been handed down from generation to generation for 300 years. Suzuka city, Mie pref. Obaraki Honpo Daitokuya Nagahisa Honten The factory is located behind the main store. 16th Representative Director Mr. Takeguchi

Yokan for pouring over the red bean paste that was just finished in the shape of a chestnut Making karinto buns, a standard product. Putting finished dough into machine. Then put in koshi-an (bean paste). Bean jam inside changes depending on the season. Wrapped by machine. Lay out while removing excess powder.

Go to steaming process. Steaming process is very hot. It is soft, so don’t get finger marks on it, The way you hold it, gently.　 And then dry it and the karinto buns are done. Making “Oharagi”, a famous confectionery in Suzuka city that has been made for 300 years. Dough is poured into machine.

I only used sugar, wheat, and water, It has been handed down from generation to generation for 300 years. It’s also about the method of making and mixing, I still don’t intend to change it at all, and that’s why, The material itself, of course, is better than it used to be,

Myself, even as a Japanese confectioner, I think it’s the most perfect wagashi, I don’t think it needs to be changed. Mr. Takeguchi’s son Making Daifuku, a kind of fruit cake. Steam for 40 minutes. Koshi-an (white bean paste) Peach pineapple Shine Muscat Chestnuts This is, you know, it’s more roasted than regular soybean flour,

It’s more savory, more aromatic. Straw-flour rice cake with sweet bean jam We also closely followed the making of another brand “It Wokashi” invented by Takeguchi-san. This time she makes sesame & mango flavor. Prepare ingredients for daifuku dough. Mix with stirrer. Make cream inside. Dough and cream are put into machine respectively.

One thing I still think is the spread of Japanese confectionery. I think that Japanese confectionery is declining rapidly, For example, if you want to have Japanese sweets and cakes as a snack! I want to eat Japanese sweets and cakes for a snack! It’s usually cake, right?

I guess the saddest thing is that I can’t think of the word “wagashi” in my head, I can’t think of the word “wagashi” in my mind, And for that, we have to have Japanese sweets, What should we do to get young people to eat them now?

We devised a new brand with that in mind. Daitokuya Chokyu: Products made at the factory are delivered to each store. This product goes to Tokyo store. It Wokashi Sesame & Mango (Staff) Was there any talk about whether or not you would take over or not? I remember myself clearly,

On December 24th, Christmas Day, in the fourth grade, My father (15th generation) was doing butter cakes at the time,　 only at Christmas time, So, I think we did it about 8:00 p.m. at night. when I saw my father’s back going to the factory,

I thought, “Wow, that’s really cool,” and I decided to follow in his footsteps. (Staff) Awesome! I remember this very clearly. (Staff) When did you start actually making it by hand? Since I started going to a vocational school. So I didn’t help at all until then, when I decided to take over,

I wanted to do what I wanted to do until I got into this industry, I was immersed in that. (Staff) You hadn’t touched any of it until then! I didn’t touch it! I wasn’t even asked to help.　 I really want the eldest son to take over,

But if, for example, the eldest son is absurdly bad, I don’t intend to take over the family at all,　 I think it would be better to give it to the children of my employees who have supported me all my life, I wouldn’t want to ask my son to take over.

I did the same thing, but I liked to watch my parents’ backs, I want to do it! I think it’s my responsibility if I can’t make them think “I want to do it! The kitchen car “Gontetsu” is well known for its cute and tasty homemade waffles. Very popular with children!

Christmas style, cookies are also snowmen. I followed closely for 2 days from preparation! Japan Kanagawa based kitchen car “Gontetsu The first day of close inspection, preparation work. Owner, Mr. Ozaki This is unsalted butter. Simply, butter is still delicious. Making sauce for waffle topping. Flour We will make about 200 servings today. Add flour.

Soy milk There is also the reason of ease of preservation, Because children often eat it, The reason we use soy milk, for example, is because of our commitment to using nutritious products. It can be difficult to light the stove in the winter. I have been a kitchen car for 4 years.

I am now just 25 years old. In my early 20s when I started the kitchen car, or get a job at the candy store where I was working, I had the option of starting something on my own.

I felt that since I was so young, I would do what I could while I was young, I started a kitchen car. More than I wanted to do a kitchen car, I wanted a place where I could serve what I made. Raspberries are made into a paste and boiled down with sugar.

Limited edition for Christmas. Basically, all of our cream has no whipped cream in it. At events, we often have two crepe and waffle stores side by side. To differentiate, Made without whipped cream. When this cools a little more, it hardens, It becomes just hard enough to squeeze into the waffle holes.

Flavored with gourmandise fraise (strawberry juice concentrate). Put in refrigerator and remove from heat. Put sauce in squeeze bag. With about 10 kinds of cream, If you make all of them, it’s quite a lot. It looks like this. (Staff) Do you always clean up afterwards, after business is over?

After we’re done, we stack everything up and take it home. Making the waffle batter. Flour This is whole wheat flour. This is about half the amount of flour. Tapioca flour Tapioca flour Granulated sugar. When I say all of that, then we’ll publish the recipe. (Staff) Tell me the secret part! Powdered bulking powder

Baking powder (Staff) What was that? This is a poppy seed. Can you recognize it as the grains on top of bean-jam buns, etc.? (Staff) Those are not sesame seeds, are they? It’s not a sesame seed (laughter). This completes the basic powder.

This can be changed from whole wheat to rye, depending on the day, I change it to cornmeal or some other flour. The basic is the same, but the flavor or the atmosphere of the dough is changed. The texture, the chewiness, Also, the flavor on the nose varies a lot with rye.

Rye is the first choice. (Staff) How do you decide which flour to use? It has to do with inventory, etc., #1, The rest is mood. I’m bored, so I get tired of making the same thing. Egg yolk.

These are egg yolks that have recently doubled in selling price, and the stores are taking a hit. These are egg whites that have doubled, if not doubled, to about 1.8 times the price. After adding soy milk, add honey. Rum Stir thoroughly, then mix with flour.

I asked about the difficulties in kitchen car business. It’s the lack of free time outside of work. When I go home, I have to go straight to work, The real work is done when the business is over! It is not.

After the business day is over, I go home and do the dishes and put away the ingredients. After that, I start preparing the food. There are many sites where the delivery is at 9:00 a.m. and the end is at 8:00 p.m. Keep this cool, I take it with me when I do sales.

We find a cat living in the neighborhood. Ozaki-san intervenes in a fight. Because cat lovers call cat lovers, When you put cat goods on your kitchen car, cat lovers come to you. They call him “Mr. Horse Mackerel” because he looks like a horse mackerel.

The second day of the close visit. Mr.horse mackerel greeted me. Today, we are closely connected with the opening of the store! Waiting for Ozaki-san, with Azi-san’s company. Good morning. We ask Azi to move to a safe place in order to move the kitchen car. (Staff) It’s a beautiful day, isn’t it?

Yes, it is. It’s relatively cool and people seem to be coming out. (Staff) When you go, do you have something in mind when you go? I don’t think about it much. It’s more like how I spend my free time.

I usually put on a radio or something and listen to music while I go. I just go on the road for an hour or half an hour or something. Arrive at the shopping district where the stall is located. Greetings from the shopping district. First, start preparing the kitchen car.

Power is borrowed from the bookstore next door. The electricity inside should now be on. Menu board Opening the flip-up door. Firmly fixed. Tapestry Fixed. This tapestry is full of cat love, calling for cat lovers. The stall opened on this day was in Kanagawa, Japan. Tsukuno shopping street, 10 minutes walk from Tsurumi station.

Ozaki-san’s friend stopped by with a flyer. On December 9, there will be a screening of the film at Tsurumi Public Hall. Please come. Please subscribe to our channel! Thank you very much. They have regular film screenings at Tsurumi Public Hall. I’m getting to know more and more people like this,

I feel like it’s a kitchen car business. Mr. Ozaki loves cats, and his kitchen car is decorated with many cat goods. Banner Most of my clientele are children, On weekdays, it’s office guys, And they buy a lot of things in bulk for the women. I have 9 different kinds today,

It is quite common to have people buy one of all kinds. There seems to be a demand for weekdays on weekdays and for weekends on weekends. Customers arrive before the store opens. Excuse me! Sorry! (Customer) I’ll be back! Please, I’m sorry. Sorry for the trouble. Waffle makers take 30-40 minutes to warm up.

Aprons on, ready for opening. The waffle maker is made overseas, and the thing itself is quite solid. Waffle batter prepared yesterday. Smell of Japanese sweets shop nearby? It smells very nice, like soy sauce. We smell it quite a bit when we bake the dough too,

Baking the dough itself is an act that attracts customers. Blending the oil. Only two, test bake as it is the first time. With steam, sweet aroma spreads. Shaping. This is the state of completion. Shaped like a beehive After checking the quality of the test baking, they start baking the one to be served.

The serving dish is pre-baked and baked once more after receiving the order. Baked twice to serve warm and crispy on the outside. Freshly made waffles are crispy, Waffles to-go are sticky, The dough is adjusted so that it can be served in optimum conditions.

Because all the electricity is used for the waffle maker and lights, We can’t use the stove and so on. (Staff) Then the winters are harsh? Winter and summer are harsh. A customer arrives 15 minutes before the store opens. Cream of sweet potato Cream of Maple Decorate with flower cookies and chocolate bees.

Quickly wrap them individually. Thank you for your patience. Child receiving with a smile. At first I only made four or five kinds. And then we had requests for ‘I want sweet potato or sweet potato flavors,’ and we made that, too,

And we listened to our customers, and before we knew it, we had 10 kinds, We started to offer them on a daily basis, so the amount we make has increased. 11:00 Opening 1 maple butter. Cream of maple Powdered sugar Nuts

It is delicious as it is, of course, but it is also delicious when it is heated up in a microwave oven or toaster and fixed. Sorry for the delay. Sorry for the wait. Plain and chocolate, please. Yes, plain and chocolate? Are you sure you want to take it home? Yes, I am.

Chocolate cream Thank you for your patience. Thank you. Burned one after another. Snowman’s… Ah! The snowman’s, isn’t it? I can make a to-go version, but do you want to eat it right away? Thank you for your patience. Happy brother. Cute looking waffles are very popular among children. Sharing with sister.

I am glad that your child’s ‘delicious’ sounds the most honest. That’s one of the reasons I can’t raise the price anymore. Strawberries. First time! I thought I’d make a snack for today. Strawberry cream Cream of chocolate Strawberry flakes Thank you very much. I will eat and go. Yes, thank you. Two 300 yen.

It will be ready in less than a minute, so please wait a moment. Sweet Potato Cream Pumpkin Seed The women say, “So cute! and the women say. The best part of the kitchen car business is that you can hear the voices of people passing by outside of the car.

People from shopping district come to the store. I was definitely going to buy these Christmas berries after seeing the installations. It’s my first time. I always wanted to, but couldn’t afford it. So I decided to buy it today. Raspberry sauce that I was making closely on day 1.

It’s Christmas style, and the cookies are snowmen. The Christmas berries are completed. I’ll leave it at that. Yay! Thank you, I’m so glad you like it! Isn’t she pretty? Delicious. Delicious? Good. New menu items and store openings are available on the restaurant’s Instagram. Will we see you next in your city?

A close look at a cake shop that uses organic ingredients and is kind to the body. Ever since I was a child, I dreamed of becoming a pastry chef and opening a cake shop. Tokyo, Japan patisserie maru’s Kinshicho store is closely followed. Owner-chef Miyata Finishing cream puffs. Fresh cream

Fresh cream and custard combined or custard and caramel. Custard Caramel cream Powdered sugar sprinkled on top Finish strawberry shortcake. Melon shortcake Mango shortcake Finishing touches on grape tart. Finish of fruit tart. Chocolate tart Making murrang shanties. Put meringue on top of whipped cream. Caramel sauce Put walnuts on top.

Finish off the whole shortcake. Syrup Ever since I was a child, I dreamed of becoming a pastry chef and opening a cake shop. The trigger was originally a picture book, I had a picture book that I loved, That’s what makes cakes and bakes bread, I read those picture books every day,

I was influenced by that and I wanted to create that worldview, I became a patissier. Putting them in the showcase. 10:00 a.m. The store opens. Sponge cake batter is made. More than 100 eggs Organic sugar is added. Dissolve slowly in hot water. Light flour Thin flour is added. Add melted butter.

I come here once or twice a week. My favorites are, Shortcake is my favorite. And I like the softness of the sponge, The cream is soft and gentle. It’s organic, Cakes for acquaintances or friends, It’s a gift, and it makes for good conversation when you eat it. It’s all good. It tastes gentle.

I use organic sugar for all my sugar, And the flour is organic flour, We try to use the healthiest ingredients we can, The food that is safe for children to eat, I’m trying to make a cake, and I do it every day. For as many customers as possible in the future,

We want to create products that people can enjoy, We will do our best to make it fun for you, Please come to our store. A close look at a cake shop popular for its gentle taste, where children and adults alike feel free to stop by!

2 min walk from JR Asaka station, Sakai-city, Osaka House of sweets Torigi to Risuba Owner patissier Mr. Kikukawa The morning begins with making whipped cream. Three kinds of whipped cream are mixed. Making cream puff dough. I’m getting thicker eggs. So custard cream or pudding,　

I’m often told that it’s too thick or too yellow. Put the eggs in about 3 times. Because the size of the eggs are quite different, I adjust and add eggs. Petit shoots Cookie shoe Spraying water for browning. Making whipped cream for roll cake. Dough for roll cake

Caramel cafe flavor is only available on Saturdays and Sundays. Can be purchased on weekdays with reservation. The edge portion will be used later for another cake. Then finish the caramel cafe flavor. This one is a caramel mixture, and we’re going to make a caramel whipped cream. Fresh caramel

You put caramel in your coffee at a coffee shop or something, right? I made it in the image of that, and it became quite popular, It’s a good roll cake for coffee lovers. Cut in 3 different sizes. 1 size Mini size

I have a family that’s not very big, but I want to bring rolls! I have a family, but I want to bring rolls, So we decided to make a length other than this one, and this one (mini) was made. Souffle Roll (Caramel cafe) Put the petite choux rolls into the oven.

We don’t have domestic strawberries this time of year. These are Dutch strawberries. Strawberry syrup is applied. Our whipped cream is quite light, It’s easy to eat, they say. I guess that makes me happy. Kikukawa-san makes it for his family every Christmas. He makes fruit rolls.

This roll is made with the same fresh cream as strawberry shortcake or something like that. There are 4 kinds of fruits. Roughly, make it a year-round kind of fruit, I’d like to put it out basically year-round. Coffee jelly The bottom is mousse and the top is clear jelly with mango. Clear mango

The eggs are yellow, so the pudding is quite dark in color. Tiramisu parfait Making another product with the end of the soufflé rolls I just made. strained bean paste Powder is dropped and used. (Staff) It’s pretty, it’s translucent. When the strawberries are domestically grown, we go back to strawberry daifuku.

This is baking a tart for Mont Blanc properly. Tart dough with chestnut paste They didn’t serve Mont Blanc, when they first opened. And then in the fall, we had a customer say, “You don’t have any Mont Blanc?” And they said, “No, we don’t have Mont Blanc, I said, “Well, I’ll think about it.”

And it got a pretty good response, And then when we stopped in the summer, they said, “Don’t you have any Mont Blanc?” No, we’re taking a break because it’s summer.” So I decided to do it all year round. About 10 pieces are 280 yen for 100g.

They sell it saying it is cheaper than takoyaki. Kikukawa-san’s wife 11:00 Start of business Variety of baked goods etc. Chef’s specialties Truly delicious” sweets Rouge Blanche in Kamata, Tokyo Rouge Blanche in Kamata, Tokyo! Tokyo, 3 min. walk from Kamata Sta. Rouge Blanche

Close to a store loved by the community for 26 years since it opened this year. Owner and chef, Mr. Wakabayashi Finishing touches on strawberry sponge cake. Cutting strawberries with slicer. We use domestic strawberries all year round. Sponge contains only honey, sugar, powder, and egg. Extra stuff, as little as possible.

I want to do it. Mix cream with granulated sugar. Machine is made in Germany The cream is allowed to stand only where it is used. If you let it all stand up, it tends to go bad. Make the hardness you want to use where you want to use it.

The final decoration is done by pastry chef Ogata. Glazing. Making mont blanc. Cream with fine Japanese chestnut paste. This is also high-grade Japanese chestnut paste Sponge is used for base of Mont Blanc. Chestnut nectar Succot suey Baked. The dough is covered with sesame seeds, making it crispy and crunchy. Fill with custard.

Opera finish. They rehearsed to make it easier to film. The opera puts gold leaf on top. There’s a gold motif on top of the opera house in Paris, France. They’re going to do gold leaf to look like that. Many people do gold leaf. Making sponge cake batter. Add granulated sugar.

Mix further while warming. Put flour through sifter. Put flour into flour sifter. Add butter. Specific gravity is measured. To check if it contains enough air bubbles. It’s the same container, but you put it in and the grams change. Bake in the oven. Baked. Madeleines are prepared. Butter the molds. Bake in oven. Baked.

Orange stocking. Granulated sugar Prepared oranges can be used for decoration, orange mousse, etc. Boiling water is added to granulated sugar to make syrup. Heat over high heat. I’m vacuuming it and putting sugar in it. Moisture is removed and sugar content is increased. Cover with a drop-lid and cook over low heat this time.

Preparation of apples. Apples are made from Sanfuji Granulated sugar and caramel are added. Heat. After heating Used for apple pie after this. Bakes croissants. Sprinkle granulated sugar on top of croissants Baked. 11:00 a.m. Shop opens. There is an eat-in space in the store and you can order cakes and drinks on the spot.

Thank you for your cooperation in taking this picture. A cake shop in town loved by the locals We caught up with Patisserie Ryo, a locally loved cake shop in town! Osaka, Japan Patisserie Ryo Owner-chef Sumida Prepare ingredients for sponge dough. Melt in microwave (Staff) Do you always ride your bike to work?

When I have deliveries, I drive. (Staff) You got a little wet today, didn’t you? Yeah, yeah, it started raining on the way down. Baking tart dough. Mix ingredients together. Check condition of peaches delivered by vendor. This is not usable, too hard. I’ll go buy peaches later. Chocolate for Mont Blanc Flattening the bottom.

It’s especially hard this year because fruit is so expensive. I’m trying to keep the price low, but customers say, “That’s too expensive! I’m told. If I lower the price any further, the store will go out of business. Cakes for your reservation Melon Chantilly (whole size) Strawberry Mousse Fruit roll

Sumida coming back from the supermarket After the bill was paid, he realized the amount was wrong and went back. (Staff) Do the items in the store ever change? It changes quite a bit. Because the fruits change with the seasons, after all. In the summer, you have more fruits.

To be able to eat lightly. In winter, we have a lot of chocolate cakes. There are a lot of almonds and nuts. (Staff) Is this one of your reservations? No, this is served at the store. It sells quite well. (Staff) You mean you’re selling by the whole lot, right? Yes, it is.

(Staff) Sweet potatoes look delicious. Looks delicious, doesn’t it? 39 00:17:49,585 –> 00:17:50,636 This is quite popular. (Reserved cake) Much less today. It seems like more and more people are having birthdays on Saturdays and Sundays these days. I guess they do it when everyone is there, including the father.

Every morning I write the name of the birthday child of the day. Some people who bring their children take pictures in front of it. They sell not only cakes but also baked goods, jellies, and many other things. Cake shop produced by Cafe Dining Affett.

We closely followed “Patisserie Affetto” which has a reputation for being cute and delicious! 2 min walk from Sakuragaoka station, Yamato city, Kanagawa prefecture, “Patisserie Affetto”. Cake making starts at 8:00. Making brand rouge. Napage with raspberry so and lychee Decorate with edible petals. Making milk tea oranges. Milk tea glassage Finishing the shortcake.

Finish tiramisu. Tiramisu Finish gâteau chocolat. Making Mont Blanc. Caramel poire The perfect summer julep Dita Pamplemousse Affetto, a chocolate cake named after the store Two layers of bitter chocolate and milk chocolate Making tropical. Making cream puffs. After final check, put them on the showcase. Japanese plates are used to match the cakes.

It is nice to have a lot of baked goods that would be good for souvenirs. Cookie gift boxes come in cute boxes. A close look at a cake shop in Yokohama where all the sweets are handmade by one person! 2 min walk from Ishikawamachi station, Yokohama city, Kanagawa pref. Bouquet des Poire

Owner-chef Mr. Okuda Making junoir. Combine two of these into a sphere. 70% cocoa, rather acidic. Chill until hardened. This is 70% cocoa, Panamanian chocolate. This is chocolate made with very rare and valuable cacao. Chocolate mousse is made. Put milk in. You don’t use any sugar in this mousse.

Instead, we use an invert sugar called tremoline. Because I use chocolate with very high cocoa content to make mousse, I use it to take advantage of the smoothness. Measure temperature. Chocolate is mixed. Cool in ice water. Fresh cream Little by little, with a little bit of air, Make fluffy, easily mixed whipped cream.

So it’s very important to know how much cream to let it stand. How well you stand up the whipped cream against what you’re going to mix it with, or do you make it a little bit softer? That’s the key to making a good pastry. Make it smoother. Yes, like this.

I think it’s smooth and plump. Putting in chocolate jelly. Chocolate biscuit It’s a very light and melt-in-your-mouth biscuit that seems to have almost no flour in it. There’s no sugar or powder in it, so it’s not heavy. Chill in refrigerator. Make chocolates for decoration. Dye for chocolate made from oil from cocoa beans

It’s 40 degrees Celsius now, and now I’m going to lower it to about 26 degrees Celsius. Cool it in the freezer. Mold the hardened chocolate. Junoer finishing. Cocoa sable Chocolate So it’s 39 degrees Celsius now and needs a little more temperature.

If you look at this, you can see, The gloss is totally different from before. I put it through a mixer for this kind of thing. It’s about 50 degrees Celsius right now. Pour over chocolate mousse with chocolate jelly. Pour over chocolate sablé. Gold leaf Making canelees. It’s all black and zesty,

To do that, I prepare the dough and then I let it sit in the refrigerator for about four days. I want to serve something that I think tastes good, and I want to serve it properly, I don’t bake that much, It’s just that it’s such a texture. Bake in the oven.

Bake in this way for 1 hour, It’s like reversing the process, putting in another 53 minutes or so, and then looking at the results. After 1 hour About 1 hour later, the color is like this, Bake for 53 minutes. 53 minutes later Baked. Finished peach and raspberry mousse. Vanilla paste and peach extract.

We add a little bit of this for flavor. The raspberry one inside. It’s not a mousse, it’s more like a custard.　 It’s made with a technique. The water part of the milk is made I made it with raspberry juice. There’s a lot of black grains. This becomes vanilla paste.

So by adding this, you get a vanilla flavor, or a peach flavor, or something like that. peach flavor, and so on. So this is peach jelly. Raspberry He cared if it was dark. Stimule finishing 2 types of white chocolate And one with coffee extract. With finely chopped almonds. Roasted

I put them inside and use them as a sauce Decorated with white chocolate Short merimero finish A melimero is a It means “a jumble of things. It means to mix and match. It’s not just strawberries in there. There’s apricots and pears in syrup. The sweetness of that syrup and

The whipped cream holds it all together. Lecomonse finishes Sprinkle powdered sugar Raspberry and rose flavored Baked meringue. It’s made with a dough called “kneaded pie. It’s quite different from regular cookie dough. It’s kind of zesty. Giant grape tart on this day Fruits change depending on the season American cherries raspberry Powdered sugar

They’re going to be selling croissants on Saturdays and Sundays. I disturbed him again. Croissants being formed and fermenting Egg yolk Egg yolk is painted Baking finished Lemercier finishing Pound cake is coated with chocolate with nuts coating with nuts Decorating with dried fruits apricots prune fig Drained cherry Mont Blanc finish Chestnut paste

Chestnuts are decorated powdered sugar 11:00 a.m. The store opens We take a closer look at a pound cake specialty store in Ota-ku, Tokyo. 3 min walk from Omori station, Ota-ku, Tokyo. Pound cake specialty store “Cattle Curl”. Owner, Mr. Tashiro. Making pound.

Anyway, that the 4 ingredients (eggs, butter, sugar, flour) are in the same quantity, I try to make it as basic as possible. From small children who do not have full set of teeth yet, to the elderly who have weakened teeth, We want everyone to be able to eat with peace of mind,

We try to make sure that glue Making lemon pound cake. Light flour Almond powder It also smells like almonds and comes out full-bodied. Baking powder Lemon powder. Sugar in several parts. Add sugar again. Add egg. Lemon peel The next one is called salt plain, It’s usually plain,

Only in summer, with a little bit of salt, It is a type of mellowed sweetness. Sugar mixed with salt. I used to have a different job that had nothing to do with it, I wanted to do something for myself when I turned 60, At that time, it was called pound cake,

It’s the same shape, but it can be made in many different flavors, I was obsessed with the idea of studying on my own, I opened my store after I was 60 years old. Decorated with ribbons of the color of each flavor. It’s always called pound cake,

It’s something that you can always find in a pastry shop, It’s more like at the end of the line. One kind, two kinds of things, you know, The point is that there’s a supporting role, In our store, as the main actor, I’m standing in line in the case,

By wrapping a ribbon of the color that you imagine at the time, Pound cake in a glass case, I want it to shine like a jewel, By wrapping many kinds of ribbons, By wrapping ribbons in many different colors, you can make it more colorful and fun for your customers.

10:00 AM The store opens Chocolate and Banana Caramel Tart Osaka, Japan Tarte Torta” tarte specialty store Mango Ripe mango tart Chocolate Chocolate and banana caramel tart Setouchi Lemon Tart Morning Strawberry Tart Kyoto Green Tea Black Bean Tart Kiwi Tart Tiramisu tart Chocolate Tart Pineapple Tart Ripe orange tart Japanese Chestnut Mont Blanc Tart

Purple Sweet Potato Mont Blanc Tart Reserved whole size. 11:00 Open for business This pastry, I was studying confectionery. This is the most delicious French pastry I have ever tasted! I thought it was the best French pastry.

A close look at a cake shop with a reputation for delicious and pretty cakes that are a little smaller. 5 min. walk from Kyobashi Sta. in Miyakojima-ku, Osaka City, Osaka Surprise(surprize) Owner chef, Mr.Kawanishi. He runs the restaurant by himself from preparation to business on weekdays. Making fresh cream.

In the oven is the tart dough. Turned around for even heat. I’m having it photographed today, I’m nervous. Making peach shortcake. Put custard on the bottom. Put cut peaches on top. Refrigerate once before cutting. Prepare dough for next baking. This is a pie dough,

I’m laying it in a mold to bake the pie dough. I put weights in to keep it from floating while baking. Tart is baked and pie crust is put in oven. Kawanishi usually prepares while listening to his favorite music. (Staff) Pretty much, do you go to live shows? Yes, I do!

I’m going because there is another one in September! LOL! I serve it in small size so that you can eat a little bit of various kinds of food, You can eat 2 or 3 pieces. (Staff) The concept of the restaurant is really good. Oh, really? Many people say the size is just right.

Very popular smooth pudding Most popular terrine cheese among men Remove the weight and bake some more. (Staff) Is this chocolate or something else? Yes, it is! It’s a ball of chocolate. Below is cafe au lait mousse. Coffee jelly and fondant chocolat　 Hazelnut Mango and passion sauce Noisettes au chocolat and rare cheesecake

The rare cheesecake was invented by the director (husband). Once the pie crust is taken out of the pie crust as mentioned earlier. If the cream soaks into the pie, it’s not good, I put egg on the pie to make a film. Bake for another minute or so, and it’s done. Let cool.

Shine muscat Serve on the tart I just baked. (Staff) How old were you when you decided to open the restaurant? About a year before I opened the restaurant, I started thinking about doing it in earnest. After I met my husband and got married,

My husband is a man who wants to be a president in the future and live a life of fun. LOL. I want to work for hire, so I don’t have to worry about relationships anymore. And so we agreed, Then it’s like, if I open a store, I can do it by myself. LOL.

Napage for glazing (Her husband) takes care of the management and everything. He comes to help me on his days off. (Staff) Like a husband and wife running a store together? Yes, that’s right. Cheyenne Muscat tart Strawberry tart Making the #1 recommended menu item Puy d’Amour.

This pastry, I’ve been studying western pastry. I thought it was the most delicious French pastry I ever tasted when I was studying pastry! I thought it was the best French pastry when I was studying western pastry. It’s served in a pie crust that has just been baked. Raspberry jam

Put the cream made earlier on top. Caramelize and serve when ordered. Made specially for you. Repeat a couple of times. Tasted good after shooting. Finishing up the chilled peach shortcake. These scraps, you know, they are delicious. This is pink colored napage. They also have a selection of baked goods and gift sets.

11:00 Open for business 00:00:42,392 –> 00:00:48,181 平日は準備から営業まで、ひとりで切り盛りする。

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