[ Muscat No-bake Cheese Sandwich ] Chef Patissier teaches you 

The freshness of the Shine Muscat is combined with No-bake cheese cake.
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Utensils and materials I use:
EBM 18-8 Argon Square Ring 150 x 150 x H50
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Silpan 36cm×24cm Silpat
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Yotsuba Dairy Hokkaido Yotsuba Butter, salt-free 450g
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SELMALAND GERLAND Salt (granulated) 1kg
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Almond Poodle S-301 1Kg
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0:00 About cheese sandwich
0:25 Ingredients
1:40 Making the part-sucrée dough
4:10 Preparation of Muscat
4:34 How to make no-bake cheese cake
7:21 How to fill the mousse
8:30 How to roll out the part-sucrée
10:46 Cutting the part-sucrée
11:51 Baking the part-sucrée
12:36 Assembly
13:37 Eating
16:32 Recipe
Ingredients
For 10 pieces of 3cm x 7.5cm
[ Pâte sucrée dough]
1 sheet of 16cm x 30cm
105 g unsalted butter
63 g powdered sugar
A pinch of sea salt from Guerande, France
32 g whole egg
168 g flour
32 g almond pudding
[No-bake cheese mousse]
For 1 sheet (15cm x 15cm)
220 g cream cheese
30 g sugar
47% heavy cream 185g
45 g milk
1 bunch or 25 grapes of shine muscat
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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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