Toptube Video Search Engine

Making basic cream puffs. Click here to join the Masayoshi Ishikawa Channel membership. https://www.youtube.com/c/IshMas/join The utensils and ingredients I use: Tiger Crown Cake Roll Mold 27cm steel, aluminum plated 2349 　https://amzn.to/3MFi7an Vanilla beans (Madagascar) / 5pcs 　https://amzn.to/36TOTVQ Taylor & Courage Organic Vanilla Bean Paste 50g 　https://amzn.to/3Ktrh8e Dover Monrenyon Vanilla (100% natural vanilla concentrate) 20ml 　https://amzn.to/3F2Lr7Z Alisan Vanilla Extract 59ml 　https://amzn.to/3LqZhn4 Yotsuba Dairy Hokkaido Yotsuba Butter Salt Free 450g 　https://amzn.to/3tFApSx Yotsuba Fermented Butter - Salt Free 450g 　https://amzn.to/3vQMsvz Selmarand Guerande Salt (granulated) 1kg 　https://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 Ishikawa's wish list https://www.amazon.jp/hz/wishlist/ls/3HKKJJLAMQ7MJ/ Music By: Andrew Applepie Web https://andrewapplepie.com/ YouTube https://www.youtube.com/andrewapplepie/ Patreon https://www.patreon.com/andrewapplepie/ ---------- The URLs of the above links are Amazon Associate links. 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. 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 Sweets that don't fail, taught by a patissier https://sweets-design.com/ #pastry #Recipes Translated with www.DeepL.com/Translator (free version)