マカロンロリポップ。。。。。。

Macaron Lollipop

葡萄パン..............

Raisin Bread

milk 2l.
egg 10pc.
salt 30g.
sugar 450g.
instant yeast 90g.
butter 450g.
cake flour 300g.
bread flour 3550g.
vanilla 100ml.
raisin 750g.
lemon zest 1 lemon
orange zest 1 orange
sanding sugar as needed

ブルーベリーチーズケーキ。。。。。。。。。。。。。

Blueberry Cheesecake

Here I made a blueberry compote with fresh blueberries and marbled the top of the cheesecake and then topped it with creme patisserie, fresh blueberries, and creme chantilly.

Cardinal Fraise................

I first saw this cake at one of the new shopping centers near the train station at Nagoya, Japan. The sponge is made with piped lines of meringue and a ladyfinger-like sponge. Very light and delicate. Layered with creme patisserie, strawberries, and creme chantilly.

200C top/160C bottom - 5min, 160/160C 20 min.
egg white 200 g.
sugar 90 g.
egg white powder 5 g.
Make a meringue. Pipe 3 lines 40 cm. in length with space to fill the two centers with the other sponge. Use a #10 round tip.

egg yolk 70 g.
egg 60 g.
sugar 45 g.
lg flour 40 g.
powdered sugar as needed
Follow as for genoise. Notice that there are more yolks making for a more richer sponge. Pipe the sponge in between the three lines. The width should be no more that 10 cm. Use a #10 round tip.

Dust the top with powdered sugar and bake. Be careful this sponge is fragile.

Gingerbread Cookies...............

Spiced Honey Cakes

honey 1600g.
sugar 1200g.
water 250ml.
egg 300ml.
sugar 100g.
ammonium bicarbonate 60g.
milk 400g.
potash 40g.
water 100ml.
spice mix 100g.
cinnamon 10g.
white flour 4kg.

This is a recipe from the Richemont Swiss Confectionery School. The dough is moist and very soft making for a soft and moist cookie. Perhaps the best recipe that I have come across.

Mix all of the dry ingredients. Warm the honey and the sugar until the sugar is dissolved. Mix the ammonium and the potash with the milk. Mix all of the wet ingredients together and add the dry ingredients. Allow to rest 1 day. Pin to 4-6 mm., cut, and brush with milk. Bake 180 deg. C. for 10-12 min. Glaze with fondant if desired.

Biscuit Cuillere.........

4 jaune

50 g. sucre

4 blanc d'oeuf

50 g. sucre

100 g. farine

sucre en poudre, comme nécessaire

クリスマスストーレンパン。。。。。

苺ヴェリン。。。。

ヘーゼルナッツダコワーズ、バニラクリーム、イチゴゼリー、イチゴムース、生クリーム、イチゴ、ゼリー

苺ミルフィーユ。。。。。

　食べたいでしょう！

ショコラマカロンフランボワーズ。。。

お最近に新聞記事は入りました。。。。

是非見てください。。。

http://www.midweek.com/content/columns/maincourse_article/a_patisserie_at_sam_choys_sweet/

南瓜タルト。。。。。

Pistachio Opera................

Pistachio joconde layered with pistachio buttercream, and chocolate ganache. Garnished with pistachio croquant and thin chocolate sheets.

Key Lime Tart...........

Graham cracker crust topped with fresh key lime curd and creme chantilly. Garnished with a glazed strawberry.

Tarte au Framboise......

Brenton sable layered with vanilla cream, fresh raspberries, and creme chantilly. Garnished with roasted hazelnuts.

Tarte au Chocolat................

Chocolate custard baked in a chocolate sweet paste crust, topped with a layer of chocolate mousse glazed in chocolate glacage. Thin piece of chocolate and edible gold leaf.

2008 WPTC............

2008 WPTC............

Team Switzerland!

2008 WPTC............

TEAM USA!

2008 WPTC............

Alright, here are the picture from the 2008 WPTC! And the winners are USA (first), Japan (second), and Switzerland (third). With each passing competition the level and skill of competition is raised and this year is no exception. Almost all of the showpieces topped 2 meters and none of them fell! Japan won best chocolate sculture with their beautiful showpiece, which, looked at in different angles gives the spectator a different scene. America got best sugar sculpture and won by getting the most points in plated dessert, bonbon, petit gateau, and entremet. Degustation is the key to winning in these events as they take up most of the points.

Team Japan!

和泉光一さん　川村英樹さん


チョコレート部門担当の藤田浩司さん

すごいでしょう！