Hello everyone ☺

AlwaysYAMANOTEThank you for visiting my blog!

 

 

YAMANOTEWell then, as soon as possible8th day of daily training!

Today is 1st grade"Le Chocolat"Introducing the practical training (^^♪

 

 

This is my 5th time using Genoise fabric!I'm gradually getting the hang of it!

The difficulty level increases when cocoa is added to the dough rather than plain dough! It's baked beautifully♪

 

 

We will use a tool called a pallet to perform a process called nappe.

At the pastry chef, this"Nappe"This work is the basics of the basics!

 

 

 

 

You were able to make a beautiful nappe✨

 

 

Next is"cut"

It's surprisingly difficult to cut straight and it ends up being diagonal.

 

 

 

Cut straight to the same sizeI will do it carefully so that I can do it👏

 

 

Finishing up at the end"Aperture"! Today is my first time trying this method👏

One of the things you can learn is adjusting the hardness of fresh cream! Even if it's too loose or too tall✖

 

 

 

K-kun worked hard to make the chocolate decorations!

 

 

Everyone will complete it in a state where it can be released as a product ☺

It's beautifully made! 👏

 

 

Genoise training will continue from next week!

I will introduce you again on my blog ☺

 

 

 

*Our school is operating with sufficient measures based on the infectious disease response guidelines.

 

Join YAMANOTE's open campus and listen to real stories! 👂

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[Tokyo Yamate Cooking College]

158-0081-8 Fukasawa, Setagaya-ku, Tokyo 19-19

[Yamate Cooking and Confectionery College]

150-0044 Maruyama-cho, Shibuya-ku, Tokyo 28-5

Japanese cuisineWestern cuisine　Chinese food

confectionery　Café　Chocolatier　Breadmakingbridalvocational school of

[Enrollment General Information]

0120-805-801