【フォンダンショコラ】パティシエが教える失敗しない Chocolate Fondant

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=jIt7nqtKaP8

I will make fondant chocolates with chocolate sauce flowing out from inside. • Please enjoy it while it is still warm. • ----- • Music : Rebirth - Ziv Moran • (Artlist.io) • Free trial for 2 months! • https://artlist.io/The-763169 • ----- • I use the following tools and materials: • Round ceramic ring, φ65×H45mm, 18-0 stainless steel, made in Japan WSL08024 • 　https://amzn.to/3sHecTt • Baking paper M-214 400×600mm 20 sheets silicon paper • 　https://amzn.to/32PQ86d • Panasonic Food Processor MK-K48P-W • 　https://amzn.to/348QlSC • Cacao Barry couverture Pistole Excelence cocoa 55% 1kg • 　https://amzn.to/3pHdgwJ • Yotsuba Hokkaido Butter Unsalted Butter 450g • 　https://amzn.to/3sLd0yI • Van Houten Pure Cocoa 200g • 　https://amzn.to/3HliyDY • • 0:00 How to make the fondant chocolate batter • 2:15 How to squeeze the fondant chocolate batter • 3:09 How to bake the fondant chocolate batter • 3:17 How to serve the fondant chocolate batter • 3:44 Eating • 5:42 Recipe • Ingredients • Enough for 4 (Φ65mm x 45mm) ring • [ Chocolate Fondant batter ] • 90g Chocolate 55% • 180g Whole egg • 75g Sugar • 100g Unsalted butter • 25g Cocoa powder • Ishikawa's wish list • https://www.amazon.jp/hz/wishlist/ls/... • ---------- • The above product and other link URLs use Amazon Associates links and the Artlist Referral Program. • It is natural for a patissier to make a delicious and beautiful cake. • However, I don't think it can compare to a cake made for a loved one with a lot of feeling. • I will teach you how to make a cake for your loved one without fail. • After 8 years of training as a patissier at Hotel New Otani, I became a chef patissier, a factory manager, a lecturer at a vocational school, a contest winner, a product planner, a branding expert, etc. Based on my 26 years of experience as a patissier, I teach how to make sweets. • I worked as a chef patissier at Gramoudies, a macaron brand in Kobe, for five and a half years, and resigned in October 2018 to start working as a freelance patissier. • I am currently working as an advisor to companies, helping them improve their management, product development, store development, and seminars. • In March 2021, I have opened GOLDWELL in Naha, Okinawa. • I love architecture and dancing (on break) at the gym. • Chef Patissier Masayoshi Ishikawa, President, Pierapierre Co. • https://pierreapierre.com/ • Instagram page • / ishikawa_masayoshi_patissier • facebook page • https://fb.me/ishkawamasayoshi/ • youtube Masayoshi Ishikawa Channel • https://youtube.com/c/IshMas?sub_conf... • BLOG Patissier's Guide to No-Fail Sweets • https://sweets-design.com/ • Languages other than Japanese are translated using deepL, etc. • #patissier • #recipe

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