[Florentine]Chef Patissier teaches you 

I make florentine that is easy to make even in small quantities.
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The equipment and materials I use:
・ Siricomat 12 pieces SF026
Https://amzn.to/3luGADq
・ Yotsuba Milk Products Hokkaido Yotsuba Butter Salt-free 450g
Https://amzn.to/3tFApSx
・ Taylor & College Organic Vanilla Beans Paste 50g
Https://amzn.to/3wsnGU7
・ Selmaland Guérande Guérande salt (granule) 1kg
Https://amzn.to/3MvOpF2
0:00 How to make tart dough
3:14 How to mold tart dough
5:45 How to bake tart dough
6:45 How to make Nougatine
8:21 How to bake florentine
10:38 Eating
12:36 Recipe
Ingredients
[ Tart dough ]
● 16 pieces ●
Unsalted butter 75g
Powdered sugar 36g
Sea salt from Guérande, France 0.6g
Vanilla paste 0.6g
Whole egg 12g
Cake flour 90g
[ Nougatine ]
Unsalted butter 60g
Glucose syrup 52g
Honey 15g
Sugar 68g
Almond slice 68g
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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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#Pastry chef
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