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Yumeiro Patissiere Cookbook - PART 2
Yumeiro Patissiere Cookbook - PART 2
or
cooking
colour.
Until its all become the same colour mix it well!
Aokis advice.
Mix the flour and cocoa powder together well until
its the same colour, as once its done you will seive
it. When its achieved uniformity its done.
7. Sieve the powder with a sieve and then add the sugar.
8. Add the granulated sugar to the bowl with chocolate and
butter and mix well.
The bowl is still hot so be careful!
Im nervous!
Page 31:
9. Break the eggs, and separate the yolk and the whites.
Here watch me.
10. Crack the eggs on a flat surface, so the shell splits in
two.
They came apart OK~
Gently, gently
11. Keep shifting the egg yolk in the shell so that the white
goes into a bowl. Then weigh the amount of the egg whites
and yolk respectively.
Aokis advice:
If you break the egg into 2 pieces sharply, you can move
the egg yolk between the two shell pieces and they will
separate naturally.
12. Remove any egg shell from the egg white and egg yolk
with a spoon.
Be careful to take care and not spill any.
13. Remove the bowl of chocolate mixture from the bowl of
water and add the powdered chocolate and sugar.
Aokis Advice
To make sure there are no left over lumps in the
Page 36.
Sweet and Bittersweet in Perfect Harmony Angel
and Devil Fruits Roll Cake
Cocoa dough, and plenty of fruits rolled in, decorated
in white chocolate.
Ingredients. (For 1 roll cake)
Cocoa Dough
Egg whites 120g (Roughly 4 eggs worth)
Egg yolks 60 g (Roughly 3 eggs worth)
Corn Starch 30g
Cocoa Powder 12 g
Plain flour 33g
Granulated sugar 75 g
For the whipped Cream
Fresh cream (double cream for the rest of the world, the
stuff that says Whip if you live in Japan - Anna) 200 cc
(ml)
Granulated Sugar 25g
Vanilla Essence a little
Strawberry Cream
Strawberry Puree 40 g (Put some strawberries in a
blender)
Vanillas Sweets Magic
Putting either fresh or frozen strawberries in a mixer is OK!
1 sheet of gelatin 1 g (you may be able to substitute with
agar-agar - Anna)
Fresh cream 200 cc (ml)
Powdered sugar 40g
The inside:- Decoration
Whatever fruits you like (different kinds)
Page 37:
Tin, tools and special preparations.
For the basics about tools, please see pages 62 63.
- A 29 x 29cm cake tin in.
- A mixer (to make the strawberry puree)
- A great anime episode
- A success thanks to the devil Kashino!
- The first trial run test for Ichigo was difficult at
Saint Maries Academy. The master of chocolate,
the ill-tempered Devil Kashino is rendered
speechless by what Ichigo thinks up of.A cake of
sweet and bittersweet chocolate, with enjoyable
fruits. Thanks to some advice yelled out by
Kashino in the middle of the test, Ichigos cake is a
big success. He may be bad-mouthed but at heart
he is a kind sweets prince!
Preparations!
- Sieve the corn starch, cocoa powder and flour together.
- Line the cake tin / baking tin with oven paper. The oven
paper should just be a little bit higher than the tin.
- Cool down the egg whites in the refrigerator.
- Preheat the oven to 180 degrees c.
- A. With whatever kind of sweets you are making, make
sure to sieve the flour first.
- B. Because the dough will swell up, you need to make
sure tray and oven paper is a little higher.
Instructions.
Making the Cocoa Dough.
1. Put the egg whites in a bowl with the granulated sugar
10. Peel off the oven paper. Put the cake onto another
piece of larger oven paper, and spread the strawberry
cream on top.
11. Cut up your favourite fruits into bite-sized pieces.
Ichigos Sweets Memo
To make the dough and the cream for this roll cake is
a little time intensive. If you want to save some time
using pre-bought whipped cream and strawberry jam
is OK! You can omit the cream and decoration for a
simpler version. If you use your favourite fruits then
it will be delicious enough!
Using strawberry jam and a simple arrangement is
OK!
12. However you cut the fruits, line them up evenly.
13. Wind the cake up away from you like this (check page
39)
The oven paper is like a substitute sushi rolling mat, its the
same trick as making maki-zushi.
Finishing Touches.
14.
Once you have rolled it, wrap it up in the oven paper you
used before. Then wrap it up in some clingfilm and let it
rest in the refrigerator for a little while.
14. Mix together the whipping cream, vanilla essence and
sugar, until it becomes properly foamy (in peaks), Spread
it over (as much of) the roll cake as you can.
15. Once its been completely covered, sprinkly the white
chocolate over for decoration.
Page 40.
Buche de noel
Note this recipe seems a little long winded like it
requires you to have 2 double boilers/hot water baths (one
Page 41.
(For basic tool prepartion see pages 62-63)
Cake tin and preparing tools.
29cm x 29cm square cake tin / deep baking tray.
Sift the flour, cocoa powder, corn starch together.
Line the baking tray with oven paper, make sure its a little
higher than the tray.
Cool the egg whites in the refrigerator.
Preheat the oven to 180 degrees.
Instructions.
1. Refer back to the Angel and Devil Fruits Roll on page 36
for how to make the dough.
2. To make the Passion-Chocolate Cream. Put the gelatin
into water and let it soak well. Take it out and ring out any
moisture, and put it into a double boiler.
3. Put the milk chocolate into a bowl, and then half-melt it in
the double boiler (See
Figure A)
4. Heat the first lot of cream (labeled a in the recipe list)
and the passion fruit puree separately. Add them to the
chocolate you melted before. When it gets to the right
temperature, use a whisk to mix it altogether. Then add the
gelatin. (See B)
5. With the cream labeled b, put it in a bowl inside
another bowl with ice. Add the chocolate mixture from
before, and mix it altogether. (See C)
6. Cut the banana into easily eatable pieces, and sautee
them with butter and sugar. (See D)
7. Spread half of the Passion-Chocolate Cream onto the
cocoa cake. Scatter the banana pieces over the cream, and
then roll by hand. Wrap it up in the oven paper and then
clingfilm, and let it rest in the fridge awhile.
8. Spread the left over cream onto the roll cake.
9. For decorations put the chocolate into a double-boiler to
melt, Put it into a fine line piping bag and make you
patterns. (Using a pre-bought chocopen is OK too anyone
in Japan you can buy these at the 100 yen shop [Anna]).
Add your own decorations too.
Cooking Point!
(1)Be careful of moisture getting into the chocolate.
When using the double boiler you have to be careful of
steam getting in.If the temperature gets too high too
it will become stiff, about 50 degrees is right.
B. If you half-melt the chocolate in the double-boiler and
then add the fruit puree and cream, they will naturally melt
together at the right temperature.
Vanillas Sweets Magic
You can get passion fruit puree at a confectionary
store!
C. To the chocolate, we just add the passion fruit puree
and not all the cream. It now easily mixed together with
the whipped cream.
D. Raw bananas are OK too but, if you sautee them they
are delicious. They will melt the cream though so make
sure they are properly cooled down before you use them.
Vanillas Sweets Magic
They gain a sweet caramel fragrance!
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Full of sweetness and heats up your body!
Chocola-Chaud (Chokora-Sho-)