仕事で。。。。。。

brushing macarons

airbrushing macarons

For both methods I use colored cocoa butter.

俺だ....................

A rare picture of me......

at the Ala Moana center, one of the outlets where we provide cakes and pastries.

大阪府洋菓子コンテスト.........

Ito sensei, one of the top winners in the Osaka Yogashi competition that took place earlier this year. One of the most intricate sugar work pieces that I have seen. Ito sensei is one of the teachers from one of the top culinary schools in Japan-known as Tsujicho.

http://www.tsujicho.com/

2009 USA National Pastry Team Champions..........

This is the winning showpieces from the USA team that will compete in the next WPTC competition...........When you look at this and the prior blog that I had just posted there is no comparison when it comes to skill who is the better. 残念だけど、次なWPTCアメリカンはチャンスないと思う。
I had a friend of mine who happens be one of the judges and after looking through the pictures that he took, it was almost depressing looking at what the results of the competition brought forward.

Oh well, we do have the 2009 World Chocolate Masters coming up in October that is going to bring in some heavy hitters from all around the world.

日本がんばれ！

Utsumikai Junior Competition 内海会ジュニア技術コンクール...........................

This is the level of competition that exists in Japan! Keep in mind that this is only the JUNIOR level competition, meaning that they are comprised of pastry cooks, demi chef de partie pastry, and so forth from the age of 23 and below. If your older than 23 you are not allowed to compete. No other country is near their level! The bee sugar work is done by Yamashita Takahiro and the flower sugar work is done by Yamada Yasushi.

結婚おめでとうございます。。。。。。。

Here is your basic Japanese style wedding cake. Japanese style genoise layered with fresh whipped cream and fresh fruits. 38-40% heavy cream is best used, sweetened with 10% sugar. These are also done in layered cakes but the concept remains the same-fresh fruits and fresh whipped cream. You will never see a japanese wedding cake covered with rolled fondant! And yes, the expression "Happy Wedding" is mostly used.

Cacao Field Trip....................

Hawaii is usually know for the coffee that is grown in the islands, however, there is a small farm, about 180 acres, in Wailaua that actually grows and harvests cacao. The fermenting and drying process is done on island and then the beans are sent to the mainland for further processing where it comes back in bars.

Flowers and small pods budding
The cacao farm

Cacao pods
Open one of these when they are ready to be picked(you can tell when they are ready when you give them a shake and the seeds inside rattle)and they have a mild sweet taste when you suck on the pulp. Almost reminds me of sour sap.

The second step, the drying process which normally takes 6-7 days, again depending upon the weather. After a few days, grab a hand full of these and you can already smell the chocolate developing. If you crack open one of these shells you will find the nibs inside full of chocolate aroma. This can already be eaten as is in its pure form. Very intense. Nibs are often chopped up and used in nougatines, tuiles, and cakes.

The fermentation process, the first step in the chocolate making process. This usually takes a week or two depending on the weather.

Coco-Cabana.................

Coconut dacquoise, chocolate-rum ganache, chocolate moelleux, and coconut bavarian cream.

Cherry Tart...............

In season now. Pate sucre', creme d'amande, fresh rainier cherries, topped with a vanilla bavarian cream, creme chantilly, and fresh cherry.

Fruit Tart.....................

All time classic done in the french manner. Sable brenton, creme patisserie, and fresh fruits.

桃タルト。。。。。。。

White peach poached in a pink Zinfandel sweetened and infused with vanilla. The peach is then placed in a demisphere mold and topped with a jelly made with the poaching liquid. Base is a sweet crust base with almond cream(baked) and a thin layer of pastry cream. Garnish is white chocolate ring with crystallized pansies. かわいいでしょう！

Custard Cheesecake..................

Custard cheesecake with a graham cracker crust covered with a white chocolate cinnamon glacage, topped with a joconde decore and creme chantilly

Chocolate Caramel Tart................

Chocolate pate sucre', chocolate custard, chocolate ganache, covered with a chocolate glacage. Topped with a caramel cremeux glazed with caramel glacage.

Caramel sale' macaron...........................

Another one of my favorite macaron, caramel sale'. Here I used Hawaiian red salt instead of fleur de sel.

Macaron Framboise.......................

One of my favorites to make, macaron sandwiched with fresh raspberries and layered with lemon curd and fresh whipped cream. Easy!

Tropical.........................

Biscuit joconde decor layered with lilikoi citrus mousse, creme chantilly, and mango gelee'

Dome........................

My new adventure begins at the Honolulu Coffee Company as their new head pastry chef. Lots of work to be done, items need to be changed, design of the desserts need to be enhanced, and recipes need to be reworked. It never fails to surprise me when I work at different places how the basic, classic recipes, the foundations of what we know(or at least some of us), get totally side tracked. Several of which I have encountered recently include, the classic italian base buttercream with twice the amount of sugar, macarons sandwiched with flavored white chocolate ganache(gross! the shell is already sweet to begin with!), and the all time favorite here in Hawaii (where I have many times seen this done) anglaise made with straight heavy cream. I honestly hope that they are not teaching students in the culinary programs these things.

My work begins............

Serge Gens.........................

The first patisserie in Japan to offer course dessert menus. Located in Sakae, Nagoya on the main strip. You can find three to four course dessert menus as well as an assortment of petit gateaus, confiseur, and confectionery within their pastry showcase. Very elegant, classy, and chic. Just one of the many high end outlets that the main branch has throughout Nagoya. Nothing cutting edge in terms of plating. You really won't find any aspects of molecular gastronomy utilized in their service but the idea is a good one and a first for Japan.

http://sg-sakae.jp/1f/

ショコラヘーゼルナッツバー。。。。。。。。。。。。

Decided to make some gourmet candy bars. You won't find this at your local grocery store. Chocolate hazelnut candy bar-two layers of hazelnut dacquoise layered with milk chocolate feuilletine, praline ganache, and hazelnut croquant, and then coated with a generous layer of milk chocolate.

Curried Pecan Tart................

Here's something that I have done long time ago and have recently revisited. The combination of curry and pecans go suprisingly well together. For this, I have lightly tossed the pecans in simple syrup and lightly sprinkled curried powder over them, tossing them to coat well. Lay them out on a sheet pan lined with panliner, sprinkle with powdered sugar and toast in the oven. The flavors of the curry with develop and the smokiness of the pecans will come out with a nice balance of sweetness from the caramelization of the sugars. Fill your prepared pan with the toasted pecans and add your filling. The filling does not need to have curry powder in the mixture. The curry alone on the pecans should suffice.