How are you guys!
"Are you eating chocolate?"
I seem to know today, but I don't know [How to make a recipe: Custard]
I can't do well even if I imitate another person's recipe
The taste is different from what I expected, why?
Professionals fine-tune their recipes to suit their needs! !!
Here are some ideas that people who keep copying recipes don't understand
I will publish really useful ideas that are not in books that no one will tell me
We explain carefully so that you can understand the "why?" Of making sweets.
Please try to make professional sweets at home by holding down the points!
Introducing the real chocolatier technique of active professionals!
@KAZU / Chocolatier
#How to make sweets #Custard cream #Cream
0:00 How to make custard cream
0:18 Ingredients for custard cream
0:37 Recipe concept
2:20 How to make
14:05 How to handle
15:46 Point review
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Ingredients Basic custard cream
◆ Custard cream
Milk 250g 65%
3 egg yolks (60g) 16%
Granulated sugar 50g 13%
Cake flour 20g 5%
Vanille 1
Be careful of cooking!
10-45 degrees bacteria grow, especially 30-37 degrees is dangerous, please be sure to cool quickly
Please eat on the day or 2.3 days in the refrigerator 5 degrees or less
Arrangement information
・ Replacement of water
In addition to milk, you can adjust the amount of water you like, such as fresh cream or coffee.
The taste is better based on milk
Milk x coffee
Milk x tea
Milk x fresh cream
Milk x soy milk
Many arrangements are possible
・ Replacement of cake flour
Cornstarch
Poodle Alacrem
・ Replacement of egg yolk
Olive oil
Rice bran oil
Oil-based products such as coconut oil
・ Replacement of granulated sugar
Sugars such as millet sugar, white sugar, sanon tou, wasanbon, etc. * Note that the sweetness is different.
For other confectionery, trehalose, starch syrup, isomalt, maple sugar, etc.
・ How to get richer
If you add butter, add about 3-5% of the total amount to milk as a guide.
・ How to make chocolate taste
Add about 5-20% of the total to the cooked product as a guide.
Reference information
◆ Egg-free custard powder recommended for removing eggs
amzn.to/3v4iHH7
◆ Custard powder for confectionery
amzn.to/3AHlw24
◆ Poodle Alacrem
amzn.to/2zVIrgI
Marguerite's is recommended, but the amount is too large.
◆ Finest Tahitian vanilla
https: //www.amazon.co.jp/gp/product/B ...
◆ Vanilla from Uganda This is enough
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◆ Weighing Instrument Tanita Digital Cooking Scale Strawberry Pink KJ-114-PK amzn.to/3ElbJBK
◆ Rubber spatula We recommend an integrated rubber spatula without a connection part.
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Thank you until the end! !!
Please comment and rate! please
Patisserie & Cafe Del'immo
7 stores in Japan Tokyo Midtown Hibiya Main Store
Kazuaki Eguchi, chef chocolatier / pastry chef
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6 авг 2024
