Food Master Japan (Chef Hironobu Tsujiguchi)
Reference “Jiyugaoka Roll Shop’s Seasonal Roll Cake
Cacao ! ∴∵ゞ(´ω`*) ♪
This time, I collaborated on a recipe with pastry chef/chocolatier Mr. Hironobu Tsujiguchi.
I made a small arrangement based on the recipe in the book.
It was much more delicious than the one I made before.
The only thing is that I wasn’t very good at rolling the rolls, so next time I’ll roll them a little better.
0:00 Digest
0:25 How to make chocolatey sponge dough
3:54 How to make custard cream
6:56 How to make caramel sauce
8:13 How to make caramel custard cream
8:40 Creme Chantilly (whipped cream to blend)
9:15 Rolling a roll cake
10:30 Tasting
11:11 Cacao notes (Reference book)
Chocolate cacao recipes book
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