Here's my sugar showpiece for Mother's Day coming up. Three hours of work to make this piece. Most of the time involves cooking the sugar and cooling it which takes 1 hour for small pieces and 2 hours for larger poured pieces.
Here's the pastry chef Sadaharu Aoki's patisserie in Tokyo Midtown in Roppongi. He has shops in Tokyo and Paris.
Saya
bamboo
momo
cheesecake
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