yumepati cb part3

8/2/2019 YumePati CB Part3

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Yumeiro Patissiere Cookbook Part 3

Page 44:

Dreamy sweets!

Magazine style Recipe Part 3

Ribon Girl!

Sakai Ayaka-chan’s Request.

Chestnutty Mont Blanc.

Full of chestnut cream, to finish a chestnut glace, a nutty cake with autumn colours.With a smart square shape, its stylishness doubles.

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Ingredients (Makes 6)

Financier Pastry

Butter – 60 grams (about)

Almond Powder – 24 g

Hazelnut Powder – 8g

Plain flour – 10 g

Egg Whites – 48 grams (about 2 eggs worth)

Granulated sugar – 56 g

Vanilla Essence – a little

If you can’t get hazelnut powder, using 32 grams of almond powder is OK too.

Foundations of Financier Pastry

Mont Blanc:s foundations are a cookie base, meringue, or sponge, there are various

varities in stores. But this time we are going to use a traditional Financier baked

pastry base. Almond powder and a browned butter make a wonderfully fragrant and

moist delicious dough.

Cake tin and special Tools to use.

For more information about tools see pages 62 – 63.

Paper piping bags – 2.

A nozzle attachment for making Mont Blanc.

A 1 cm diameter nozzle attachment.

Silicone baking tray with rectangular molds.



But if you don’t have that then a pudding cup (a dariole) is OK too.

< - for use with the Chestnut mont blanc cream (the one with little holes)

For use with the whipped cream, a 1 centimeter diameter round nozzle.

Whipped Cream

Fresh Cream (Double Cream) – 250 cc (ml)

Granulated Sugar – 40g

Vanilla Essence - a little.

Chestnut Cream – Decoration

Marron Paste – 200 gMarron Cream – 200g (cl)

Glaized Marrons

(powdered sugar) – a suitable amount.

(idek, I haven’t seen half of these ingredients in England, let alone the baking

wastelands of Japan. But Japan loves chestnut flavored desserts which is why Mont

Blanc is so popular here. - Anna)

Right is the Marron paste, left is the marron cream. You can find them in specialist

ingredients shops!

Design Discussion

What kind of Mont Blanc design will be good, Ayaka-chan?

1. Before making it, she discussed the design with Chef Aoki.

2. She drew various designs, and decided upon a stylish cylindrical design.

Preparations

The eggs and the butter should be at room temperature.

Preheat the oven to 170 degrees (again, maybe set it to 180 – 190)

Page 46:

A Chestnutty Mont Blanc

Making the Financier Pastry.

First measure out the ingredients.

1. Measure out the almond powder, flour and hazelnut powder into a bowl.

2. Mix them together well with a spoon.



3. Sieve the powder.

With a tapping rhythm.

4. Measure out the butter and put it into a pan.

5. Measure out the granulated sugar.

6. Separate out the egg yolks and egg whites. Measure the egg whites.

If you are careful it will be OK!

7. Add the vanilla essence to the egg whites,

After this all the measuring is done.

Making the browned butter.

8. Heat up the butter in the pan, stir it well with a spoon.

9. Stir it without resting, and once it becomes a caramel colour and gives off anaroma, take it off the heat.

You can smell it.

It smells like caramel.

Aoki’s advice.

A point about the Financier’s browned butter. When the butter first melts, it

becomes transparent, gradually the colour will change. Once it becomes a caramel

or hazelnut colour, and starts to give off a fragrance, take it off the heat.

10. Using a sieve, measure out 48 grams.

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When it’s done the colour should look like this.

11. The browned butter is done.

12. Whisk the egg whites.

Aoki’s Advice.

This time we are not making a meringue, It isn’t necessary for it to be completely

fluffy. Once it has become whiteish, the eggs are properly whisked and that’s

enough.

Snap your wrists like this

13. Add the granulated sugar, and mix thoroughly.

14.After a while add the powder mixture.

Mix it slowly and with big motions.

15. Add the browned butter.

16. Whilst whisking turn the bowl, and stir with big motions. Lift up the dough and if

it’s sticky then it’s OK.



If it’s sticky then it’s done.

17. The finished dough’s condition.

Make it even.

18. Using a small round spoon, put the dough into the baking pan.

19. Wipe the spoon on the side of the bowl, to keep it clean.

Aoki’s Advice.

Before you pour it into the pan, wipe it on the side of the bowl once, so that the

dough doesn’t drip. When making hotcakes as well do the same thing, try it!

20.Put them in a170 degrees preheated oven for 15 – 17 minutes

Don’t burn!

Oven temperature – 170 degreesBaking Time – 15 – 17 minutes.

I want to eat them quickly!

21. Once they are done, remove them from the pan and put them on a cake cooler /

wire rack.

8:

Chestnutty Mont Blanc Part 2

Making the Nut Cream

Using these two nut ingredients we will make a delicious nut cream.

22. Measure out the Marron paste and the Marron cream. Put them in a bowl.

23. Using a spatula or card, put the cream and paste together in a seive and mix

them together.

Using a strainer, the texture of the cream becomes smooth.

24. Make sure to scrap off any remaining paste from the bottom of the spatula as

well.

Aoki’s Advice.

When using a spatula to blend the cream and paste like this it’s called a “strainer”.

Beating the marron paste is a little difficult but, beating it by hand like this gives it a

much smoother texture so good luck!


Making the Whipped Cream

25. Measure out the fresh cream. Measure out the sugar and vanilla essence as well

and add it to the bowl.

26. Place the bowl with cream in inside another bowl with ice, beat it with a whisk.



Hang in there Ayaka! Use your shoulder power!

Aoki’s advice

When using cream with a mont blanc, the nutty cream will be pressed ontop, so the

cream needs to be really stiff, if it’s too loose, the mont blanc will fall apart.

It’s firm! Is this enough?

27. When the cream clings tightly to the forks of the whisk, it’s OK.

28. Using a spatula mix about 30 grams of whipped cream into the marron

paste/cream mixture.

29. The two creams are complete. The nutty cream is to make the mont blanc. The

whipped cream goes into the piping bag with the circular nozzle, they each go

into a separate piping bag.

Page 49:


Decoration

Let’s try it together

30. Pipe a line of whipped cream out onto the financier pastry.

This is a good tempo! You’re really skilled!

31. Do the same for all 6.

The cream is really firm.

Wriggle wriggle.

32. On both sides of the whipped cream, pipe the nutty cream.

33. In the centre too, pipe the nutty cream again.

It now looks like a Mont Blanc!

Aoki’s Advice

Mont Blanc got its name from a mountain between France and Italy. Lots of snow

falls, so for the final decorations dust it with powdered sugar until it looks white.

34.Using a tea strainer dust powdered sugar on top.

35. Cut 3 or 4 glazed Marrons in half.

36.Place it on top of the marron cream to complete it!

How is it finished? Does it look like you’d planned?

Amazing! It looks like a professional patissier made it!

0:

Vanilla and Caramel’s Delicious Combination

Custard Pudding!



Using a hot water bath and baking, a nostalgic pudding. You can use fruit to

decorate it a-la-mode too.

Ingredients. (For 5 puddings)

For the Caramel

Hot water – 40 cc (Ml)

Granulated Sugar – 100 g

For the baked egg custard

Milk – 360 cc (ml)

Fresh Cream (Double Cream) – 90 cc (ml)Vanilla Beans – 1 or 2 (but you don’t need them, a little vanilla essence will be fine)

Eggs – 200 g (about 4 eggs worth)

Granulated Sugar – 90 g

Special Tools

Heat resistant pudding cups (dariol molds), Heat resistant tray (deep baking tray),

tea towel.

Preparations

Lay the tea towel in the baking tray.

Making the Caramel

Whilst it’s on the heat, don’t take your eyes off the pot.

1. Add the sugar and two tablespoons of water (not included in the ingredients list)

to a small pan and put it on a medium heat. Now and then tilt the pan gently as

it boils.

As you add the water it might splash a bit, so really be careful not to get burnt!

2. When the sugar becomes a burnt, deep amber colour take it off the heat.

Quickly add the hot water and stir it in whilst tilting the pan.

3. Place the pudding cups on the tea towel on the tray. Pour the caramel mixture

evenly into the cups, then place them in a refrigerator to cool.

Vanilla’s Sweets Magic

When the caramel cools it hardens, and then when it heats up it pours.

Caramel’s Advice.



You can use caramel as a sauce for various sweets.

Sugar’s burnt sweet smell is charming!

What makes pudding even more delicious, is a bitter-sweet caramel sauce. The

sugar is burnt but, a sweet and deep flavour which can be inspiring. You can use it

not just for pudding, but for ice-cream and fruit too, and adding it to hot milk is

delicious! There are various ways you can use it, so have fun with caramel’s bitter-

sweet taste!

Next page

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Making the egg custard.Vanilla’s Sweets Magic

If you mix the egg whites and egg yolk up a lot it will be OK!

4. In a bowl put the eggs, whisk them using a whisk.

5. Using a knife cut the vanilla pod, take out the seeds from inside.

Enjoy the sweet scent of Vanilla!

Vanilla’s Advice

The fragrance of vanilla here is the real thing!

For the fragrance of sweets we usually rely on vanilla essence, it’s made from

natural vanilla. Vanilla is a vine plant, abd the beans are actually seeds. Compared

to vanilla essence, what’s better than the smell is that you want to use all raw

ingredients for such a simple pudding. But, if you can’t get your hands on it, it’s Ok

to use Vanilla essence.

6. In a small pan, add half the quantity of milk abd the sugar, cook it on a medium

heat. Heat it until just before it boils so that the sugar dissolves.

7. Take the small pan off the heat, add the rest of the milk and double cream to the

bowl with eggs.


Stir it gently until there are no bubbles.

8. Whisk it well together with a whisk.

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9. Using a ladle, pour the mixture into the pudding cups.

Ichigo’s Sweets Memo

Basic Traditional Pudding

What kind of pudding do you like?



Cream ones, fluffy ones, there are lots but this recipe where it solidifies by baking is

a traditional French recipe. Use cream and fruits to decorate it a la mode to your

liking!

10.Line up the pudding cups in the tray, and fill the tray half full with hot water.

Place the tray in an 170 degree oven for 50 – 60 minutes.

When it bakes in hot water, steam is created which finishes it properly.

Ichigo’s Advice

Too much or too little water is bad, it needs to be about half of the pudding cups

height.

(Oven Temperature – 170 degrees, Times – 50 – 60 minutes)

11. When you want to remove the pudding from the mould, use a pen knife and goonce around the edge.

12. Turn the pudding cup upside down on a plate.

13. If the caramel sauce doesn’t run out, lightly pull the cup away.

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From fruit puree, making a glass dessert!

Two coloured fruits Gelée.

From raspberries and mangoes you can make this stylish looking dessert.

Tilting to create the slant and freezing to solidify are two points here!

Ingredients – For 2 or 3.

Mango Gelée

Mango (frozen) – 70g


Water – 100 cc (ml)

Lemon Juice – 5 cc (ml)

Gelatine Sheets – 5 g

Raspberry Gelée

Raspberries (Frozen) – 100g


Water – 70 cc (ml)

Lemon juice 5 cc (ml)



Gelatine sheets – 5g

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Special Tools

(For more info on basic tools see pages 62 – 63)

Electric Mixer and Food Processor

This time to make the fruit jelly we’re going to use a mixer”

Instructions:

1. Using a food processor, mix together the mango, granulated sugar and water to

make the mango puree. (See Figure A)2. Put the mango puree into a saucepan, put it on a medium heat until all the

sugar is dissolved, once the sugar is dissolved take it off the heat.

3. Soak the gelatin sheets in 200 cc(ml) of water, and when they are thoroughly

soaked wring out all the moisture and mix it, along with the lemon juice, into the

mango puree. (See Figure C)

4. Swap it into another bowl, and as it cools it should start to thicken.

5. Pour the mixture into tall glasses so they are half full. Tilt the glass (See Figure

D) and place them in a refrigerator to cool.

6. While the mango gelée is cooling, make the raspberry puree the same way you

made the mango gelée. Pour it on top of the mango jelly once it’s cooled, and

then stand upright in a refrigerator to solidify.


Gelée is the French word for Jelly.

It’s perfect for showy parties!

From the reverberation of the stylish French word “Gelee”, we get “Jelly”. Making

fruit juice is simple but, from fruits we can make a rich, flavoursome and fragrant

jelly as well. It’s really delicious, so please challenge yourself to make it! Here we

use 2 layers, once one layer has solidified we add another colour, it takes a little

time so do it when you have time to spare. Making it the day before a party is a

good idea.

Cooking Point!

A. Using the mixer we can make a fruit puree. A puree will have a liquid state. It’s

good to use for many things.



Vanilla’s Sweets Magic.

Using fruit hot, frozen, cold or raw is OK!

B. You must soak the gelatin in water to use it ne!

C. Make sure the puree is still hot when you mix in the gelatin so it dissolves

properly. Make sure you squeeze the gelatin sheet out thoroughly before using

it!

D. Lean the glasses on a towel in a baking tray, so the liquid just touches the rim of

the glass, this is to get the tilting layer.

E. Make sure the mango jelly has completely hardened before you pour in the

raspberry jelly.

Vanilla’s Sweets MagicIf you have time decorate it to finish!

Page 56

The symbol of the sweet prince’s friendship

MadeleineSeashell shaped madeleines are a French mother’s taste. With honey, it makes a

moist dough.

With the basic ingredients and honey you can quickly make this!

Ingredients

Eggs – 250g (5 eggs worth)


Honey – 40g

Plain flour – 120g

Baking Powder – 4g

Butter – About 170g

Special Equipment

(For more about special ingredients see pages 62 - 63

Madeleine tray (look in a specialist cookware store)

Using disposable cases is OK too!

If you can’t find a real madeleine tray, Using paper of plastic cake cases is OK as

well. For presents it’s useful!



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Preparations

Butter the madeleine tray with a small amount of butter (not included in ingredients

list), sieve some flour (Not included in ingredients list), and dust it over the tray. (If

using a teflon pan you don’t need to do this)

Instructions

1. Brown the butter. Put the butter in a small pan and heat it up (Figure A). When it

turns a burnt amber colour, turn the heat off, measure out 110 g of the butter

(Figure B), Leave it in a room temperature place to cool.2. Put the eggs, honey and granulated sugar in a bowl and with a whisk mix them

well.

3. Sieve in the baking powder and flour to the egg mixture and mix together until

you can’t see the flour.

4. Add the browned butter to the eggs and flour (See Figure C), when they are

mixed together well, cover it tightly with clingfilm and let it rest for 2 hours at

room temperature. (See Figure D)

5. Mix the dough with a spatula, pour it into the tray, it should be about an 8 th of

the way . (See Figure E)

6. Bake them in a 180 degree oven for 10 – 15 minutes.

7. Let it rest on a cake cooler (wire rack), once they are cool put them in a vinyl

plastic bag (or cake tin) so they don’t dry out.

Great anime episode!

The start of the 3 sweets princes friendship!

The madeleines are Ichigo’s companions, the sweets princes’ memorable sweets.

The master of chocolate Kashino, the florist, showy and proud Hanabusa, and the

Japanese sweets expert Andou. When Kashino and Hanabusa first met they got

along badly. However after that event, when they ate the madeleines they made

together, they gained mutual respect and became friends.

Cooking Point!

A. Making the browned butter. When you melt the butter the weight decreases,

which is why you measure out more (about 170 g) before melting.



B. Once the butter has been browned, measure it out once more. It needs to be

precisely 110 g this time.


If it becomes about this burnt brown colour then it’s OK!

C. Mix in the butter last. But make sure you have mixed in the granulated sugar,

eggs, flour and honey before adding the butter.

D. When the dough is finished, don’t immediately bake it. First wrap it tightly with

clingfilm and let it rest at room temperature. Make sure it’s wrapped tightly.


The shell tray will be shallow so use a spoon to pour it in.

E. The dough should make about 8 madeleines, if you put too much in it willoverflow when it expands.

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Sparkling Sugar for Valentines…

Chocolate cookies

The dough is round and sprinkled with sugar, cocoa dough cookies. Perfect for

presents.

The shape can be whatever you like, these are simple cookies.

Ingredients (For about 30)

Butter – 200g

Granulated sugar – 100g

Plain flour – 270g (you might want to use self raising flour?)

Cocoa – 18g

Salt – 1 g

Granulated sugar (for topping) – suitable amount.

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Preparations

The butter should be at room temperature.

Sieve the flour and cocoa powder together.

Instructions.

1. Beat the butter with a whisk until it becomes paste-like.



2. Add the granulated sugar and mix in well (See Figure A)

3. Add the sieved flour, cocoa and salt to the bowl with the butter. Mix well (See

Figure B)

4. Divide the dough into 2 equal parts and roll to make 2 long cylinder shapes. (See

Figure C)

5. Put the granulated sugar in a baking tray, roll the dough in the granulated sugar

until all the sides are covered. (See figure D). Wrap it in clingfilm and place it in a

refrigerator for at least an hour to cool down.

6. Take off the clingfilm and cut the roll into 7mm thick inch slices (See Figure E).

Place them on baking paper on a baking tray with a 3cm gap between cookies for

when they expand. (See Figure F). Place in a 180 degree oven for 15 minutes tobake.

7. Let it cool on a cake cooler/wire rack.


Sugar-sprinkled cookies are called “diamond”!

The official name for these cookies are “Diamant O’ Chocolat” “Diamant” is the

French word for diamond. When covered all over in sugar it sparkles like diamonds,

which is why it is called this. Its appearance is very chic so it makes the perfect

present. Storing the dough in the fridge is a good idea. When you want to eat

cookies you can just take it out, cut some slices and put it in the oven, so you can

bake them at any time!

Cooking Point!

A. Mix the granulated sugar until you can’t see the individual granules anymore.

B. Mix the dough until it is all an even cocoa colour.


Mix until you can’t see any white from the flour!

C. Roll each half of the dough into a long cylindrical shape. Using clingfilm helps it

keep its shape!

D. Put a lot of sugar in the baking tray. Whilst rolling the dough, make sure all sides

get completely covered.

E. If you let the dough cool in the fridge, it becomes easier to handle. When you

cool it before you cut it then it’s OK!

F. Line them up on oven paper on a table top, and then put them into the oven.

Make sure they are not attached, there should be a gap between cookies.



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Wrapping your sweets up cutely as a present foryour friend!Ichigo’s Wrapping Course!

If you become good at making sweets, make sure to wrap them up cutely for your

friends. You can use these close at hand materials and easy techniques, I’ll teach

you great wrapping ideas!

For cookies and Madeleines, and other small baked goods

A ribbon and tag for simple treatment!Symbol of friendship!

Preparation

A transparent bag, ribbon and tag in the colour of your choice!

How to wrap.

Put your small baked goods in a clear plastic cellophane bag, Tie the ribbon cutely

around and attached a tag like a luggage tag. Make sure the ribbon and tag colours

go together well. On the tag, write a message and name!

For wobbly jelly too, you can hand it over easily.

Use an empty bottle (or jar) to cool the jelly down in, that way it looks like jam!

Preparation

Empty jam jar or bottle, Cloth (about 15 cm square), ribbon, (about 50 cm)

How to Make

Pour the jelly into an empty jam jar and let it cool. Put the lid on and the a piece of

cloth over the top. Fasten a ribbon around it. If the cloth is too big for the lid, use

pinking shears (scissors that cut with a ragged edge) and cut it to size.

You can see the pretty colours are like jam.

Empty fruit boxes can be stylishly re-used.

An empty box, lacy doily paper and rivvon for dressing up.

It’s OK for Choux-Crème too!

Preparations

An empty grape or peach box (fyi, I don’t recall seeing boxes like this for fruit in



Japan), lacy doily paper, ribbon, transparent film or clingfilm

How to Wrap.

Place the lacy doily paper inside the fruit box, Line up the choux crème or cake

inside, once that’s done cover it with clingfilm or transparent film to cover it, wrap it

over with two ribbons. It should make a cute cross like the one in the photograph.

To surprise your friends, use this cute idea.

For wrapping up cylindrical cookies you can transform it into a cute mouse!

Preparations

Coloured paper, masking tape, string, clingfilm.

How to Wrap

Wrap the cookies once more in clingfilm. Make a cylindrical shape with the coloured

paper, sharpen and twist one side to make the face of the mouse. Using masking

tape make the mouth and the nose, use a marker for the eyes. On the other side

attach the string to make the tail.

Your friend will be surprised!

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