フォロワー４０万人越えの料理系インスタグラマー！【パスタクオーレ岡田シェフ】登場！！

Many of you may have seen the Instagram and short videos of "Pasta Cuore," a restaurant located in Aichi Prefecture, right? I was fortunate enough to collaborate with Chef Okada this time (*^▽^*) I run a cafe where I focus on parfaits and serve pasta for lunch. Chef Okada runs a pasta restaurant, but also focuses on parfaits. That's how this collaboration came about. In my video, I give advice on techniques and recipes, while adding my own arrangements to the parfaits served at Chef Okada's restaurant. On Chef Okada's channel and Instagram, he mainly posts short videos, and he adapted my restaurant's "Chocolat Bronzese." It was immediately accepted! (lol) Both the pasta and parfaits are now on the menu at our restaurant, "Sweets Art Cafe & Gelato STORY." Please come visit us!! (*'ω'*) Pasta Cuore Instagram ↓ https://www.instagram.com/pasta_cuore... Pasta Cuore YouTube Channel ↓    / @pasta_cuore   ~Recipes for the parfait components used this time~ Passion Fruit Jelly Water 170g Passion Fruit Puree 75g Mango Puree 35g Granulated Sugar 70g Gelatin 4g Rum 6g Crumble Fintine Butter 130g Powdered Sugar 90g Almond flour 130g Egg yolk 20g Feuilletine 200g Passion fruit tuile Passion fruit puree 50g Water 50g Granulated sugar 50g Cornstarch 10g = ～～～～～～～～～～～～～～～～～～～～～～～～～～ You can purchase sweets and other items that appeared in the YouTube Confectionery School here: https://pb-story.shop-pro.jp/ ～～～～～～～～～～～～～～～～～～～～～～～～～～ 【The steam convection oven used by Ariga is here↓】 https://www.fmi.co.jp/products/brand/... *Please mention that you saw "Ariga's YouTube" (_ _) Subscribe to the main channel here ↓ "YouTube Confectionery School"    / @user-zy6mq6ko6j   Second channel "Pastry Chef at Home"    / @ndyoutube6940   "Voicy Voice App" Channel "Voicy Confectionery School" https://voicy.jp/channel/1934/159590 PastryBoutique STORY Pastry Boutique Story https://www.pb-story.jp https://www.instagram.com/sto_ry000/?... Haruiro Confectionery Studio https://www.ok-haruiro.jp   / haruiro_staff   Haruiro Gelato Studio   / haruiro_gelato.nagano   #YouTubeConfectionerySchool #Baking #PastryChef Popular Videos ↓ "Latest Pound Cake Techniques"    • 【パウンドケーキ仕込み方法の最終奥義】ガチプロパティシエも超必見！！有料級の最先端の...   "Behind the Scenes of a Cake Shop's Christmas"    • 過去最大の問題！【Xmas2025パティシエたちの舞台裏】   "Basic Whipped Cream Piping Technique"    • パティシエ基本の生クリーム絞りテクニック！！   "Learn Homemade Ice Cream Techniques from a Professional Chef!"    • ケーキのクリームを塗る技術！「ナッペ」プロパティシエたちがどうやってるのかすべて解説...   "Behind the Scenes with Pastry Chef Ariga"    • 前編【パティシエYouTuber有賀の一日密着】   Ingredients "Cake Flour - Tokuhokasa" https://af.moshimo.com/af/c/click?a_i... "Couverture Cacao Barry Mia Mer Cacao 58%" https://af.moshimo.com/af/c/click ?a_id=1949958&p_id=170&pc_id=185&pl_id=4062&url=https%3A%2F%2Fwww.amazon.co.jp%2Fdp%2FB077ZDGJH2 "Butter" https://af.moshimo.com/af/c/click?a_i...% 2F%2Fwww.amazon.co.jp%2Fdp%2FB00BHBVXVQ "Granulated Sugar" https://af.moshimo.com/af/c/click?a_i... "Tremolin" https: //amzn.to/3dvgzy1 Baking Tools "Silicone Mat" https://amzn.to/2WythVT "Silicone Mat for Macarons" https://amzn.to/3dq4ABE "Rotating Stand (Marble)" https://amzn.to/2LdZrAx "Hand Blender" https://amzn.to/2WusPba "Silicone Spatula" https://amzn.to/2Lritnr Ariga's Personally Recommended Books ↓ "Chocolat Japonaise" by Chef Koyama https://amzn.to/2I6bQca Chef Anjiki's Book https://amzn.to/2I3312P Chef Terai's Book https://amzn.to/2IdwDdJ Supplier of Ingredients https://marustock.com/ *This site uses Amazon Associates. ~"YouTube Confectionery School" Concept~ Born the eldest son of a farming family in Nagano Prefecture, he grew up free-spirited and curious. Despite the expectation that he would inherit the family farm, he pursued a career as a pastry chef, facing opposition. At 25, he opened his own business, becoming the owner of two brands, four stores, and a food truck. With 24 years of experience as a pastry chef and 19 years as an entrepreneur, he has something he wants to pass on to the next generation of young people, hence the opening of "YouTube Confectionery School"! Future pastry chefs must cultivate their interpersonal skills! We'll show you everything you need for making sweets and running a shop. ~Chef Profile~ Hirotaka Ariga Born February 22, 1982 From Tomi City, Nagano Prefecture Born the eldest son of a grape farming family, he aspired to become a pastry chef after seeing a Kansai chef on television in his second year of junior high school. 2002 Graduated from the Japan Confectionery College (Setagaya, Tokyo) After graduation, studied abroad in France for a short period ...