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Make a rich and refreshing cake full of strawberries! ----- Music : Altitude by Muted (Artlist.io) Free 2 month trial now! https://artlist.io/The-763169 ----- I use the following equipment and materials Almond poodle without skin S-301 1Kg 　https://amzn.to/3oFXNfy Massenet Kirsch fruit brandy 700ml 　https://amzn.to/3EATqrQ 2 vanilla beans from Madagascar 　Madagascar https://amzn.to/3oCMfty Nitta gelatin powder gelatin silver 　https://amzn.to/3DIhM1w Yotsuba Northern Hearts Hokkaido Tokachi Pure Fresh Cream 47% 1000ml 　https://amzn.to/3ybmDap 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 https://www.amazon.jp/hz/wishlist/ls/3HKKJJLAMQ7MJ/ ---------- The above product and other link URLs use Amazon Associates links and the Artlist Referral Program. 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. https://pierreapierre.com/ Instagram page https://instagram.com/ishikawa_masayoshi_patissier/ facebook page https://fb.me/ishkawamasayoshi/ youtube Masayoshi Ishikawa Channel https://youtube.com/c/IshMas?sub_confirmation=1/ BLOG Patissier's Guide to No-Fail Sweets https://sweets-design.com/ #patissier #recipe Translated with www.DeepL.com/Translator (free version)