ロールケーキ。。。。

I have made many roll cakes in my career and this one made from a recipe from Japan is undoubtly the best one. Extremely light and moist sponge layered with 38% whipped cream and vanilla sugar. Japanese roll cakes tend to have fruits such as strawberries, bananas, and other berries layered in the roll cake. Kihachi cake shop in Japan is quite famous for their roll cakes. Here, I just used strawberries.

タルトボーダロウーオーヴァンルージュ。。。。

I actually decided to make a pear bordalou using pears poached in red wine. I prefer it with the pears poached in red wine.

アーモンドブランクマンジェ。。。。。

アーモンドブランクマンジェと柿のコンポート、バニラアイスに白ワインのゼリー香り豊かなデザートに仕上げました。
Almond blancmanger layered with persimmon compote, white wine jelly, vanilla ice, and topped with cinnamon crumble.

Pear Bordalou....

Every once in a while I get a craving for this classic tart. Pate sucre' layered with creme d'amande and sliced poached pear and then glazed with apricot glaze. Here I poached the pear in white wine and 30% sugar. If you want to try something different try poaching the pear in red wine. It's just as good. Other things I'm craving.....a good pain au chocolat. Not one bake shop here in Hawaii makes a good pain au chocolat. It's times like this I wish I was back in Japan. Oh well, I guess I have to make it myself.

Eventail....

In other words, chocolate fan. I prefer making chocolate fans on a marble table. There is another method which uses the back of a sheet pan, however, I don't like metal scrapings on my chocolate, which can sometimes happen.

Fraise....

Fresh strawberries layered with creme chantilly, biscuit brenton, creme legere, and strawberry sorbet.

桜んぼタルト...

パテスクレの生地はヘーゼルナッツクリーム、クリームレジ、チョコレートヘーゼルナッツチョコレートカスタードがおりこまれており、そして上のチェリーはポルトワイン、バニラグレイズでいためたものです。クレムアングレイズとバニラアイスを添えました。

Pate sucre' layered with hazelnut cream, creme legere, chocolate-hazelnut custard, and topped with port wine-vanilla glazed cherries. Served with a port wine-cherry reduction, creme anglaise, and vanilla ice.

Paris Brest......

Un classique gateau de francaise. Les choux a pose' avec creme de praline, croquant, et creme chantilly.

お母さんの日。。。

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.

Coupe du Monde Finals Competition Japan.....

Here's the new subscription from Gateau magazine Japan. It features the competition results for which competitors will go to the next Coupe du Monde France in 2009. Again, clearly at the national level there is a big difference in the level of competition that exists in Japan and that of the US. With 30 entrants all highly skilled in sugar and chocolate with entrants for the ice sculpting division, and having decided the final three, Japan has assembled a formidable team for the next Coupe Du Monde! The US chooses from 7 entrants in their national competition. From the moment one graduates from a patisserie school in Japan and enters the work force, many thousands of hours are donated from ones free time are donated to perfecting their skill and their result is astonishing. Unfortunately, my pictures does not do them justice.

ベリーチャロット。。。。

お客さんのお誕生日の為にケーキを作りました。 Berry Charlotte