Hello everyone 😄

Thank you for visiting the blog of Yamate Cooking and Confectionery College today!

Today was a Montblanc check test for XNUMXnd year confectionery general course students🌰

★In the test, you have to complete all the steps by yourself and have the teacher check at the end.

The recipe is written in French on the whiteboard.

Peeling off the baked meringue🌰

I manually stand a lot of cream 😄 wow

There is always a teacher nearby, so you can teach me various things✏️

Practice is basically done with XNUMX people in XNUMX group.

Some students practiced squeezing Mont Blanc in a bowl before the performance✨

By the way, the cream seems to be a mixture of chestnut paste, puree and custard cream.

Put the chestnuts on the baked meringue and finally squeeze the tense cream.

Everyone said that the most difficult part was squeezing the last cream❗️

I felt the tension here as well.

I will go to the teacher to actually show the finished Montblanc and have him evaluate it❗️

Today, each person will complete four pieces and have them all evaluated comprehensively.

Here is the finished Montblanc!

Some students said it went well, while others were nervous and didn't go well.

We all worked hard for the future.

If you are interested in the state of the class, why not participate in the open campus?

Thank you for visiting today (^_^)

Look forward to next time 🌟🍰😄

Open Campus schedule can be booked from the url below!

【Yamate Cooking and Confectionery College】
150-0044 Maruyama-cho, Shibuya-ku, Tokyo 28-5

【Tokyo Yamate Culinary College】
158-0081-8 Fukasawa, Setagaya-ku, Tokyo 19-19Japanese cuisine　Western cuisine　Chinese food
confectionery　Café　Chocolatier　Breadmaking　bridalvocational school of
[Enrollment General Information]
0120-805-801