【プロの現場シリーズ】オリジナル伝統菓子「ガトーバスク　オ　マロン」のレシピ、作り方大公開！！(*´▽｀*)

This product was actually conceived by Ariga at the age of 21 as a wedding gift while he was working at a hotel. (^^) He decided to use chestnuts, hoping to capture the essence of Shinshu. It turned out well, and we sold it as a wedding gift for a while, but after I left, it was discontinued due to a product change. However, it has been a popular item at our store since we opened, and we have been selling it for over 15 years. (*´▽｀*) Please give it a try! ! Crème Marron (makes 6 No. 6 cake rings) Chestnut paste: 690g Almond powder: 275g Butter: 310g Whole eggs (medium): 4 Rum: 52g Cake flour: 70g "Galette Bretonne"    • プロパティシエ現場の仕込みシリーズ(*^▽^*)「ガレットブルトンヌ」   Oven: (flat oven) 30 minutes at 170°C, then 30 minutes after turning over = ... ～～～～～～～～～～～～～～～～～～～～～～～～～～～～ You can purchase sweets and other items featured in YouTube Pastry School here: https://pb-story.shop-pro.jp/ ～～～～～～～～～～～～～～～～～～～～～～～～～～ Subscribe to the main channel here: "YouTube Pastry School" https://www.youtube.com/channel/UCha5... Second Channel "YouTube Pastry School ~Special Edition~" https://www.youtube.com/channel/UCR82... "Voicey Audio App" Channel "Voicey Pastry School" https://voicy.jp/channel/1934/159590 Pastry Boutique STORY Pastry Boutique Story https://www.pb-story.jp   / pesutoributikkusutori   Haruiro Sweets Workshop http://www.ok-haruiro.jp   / %e3%81%8a%e8%8f%93%e5%ad%90%e5%b7%a5%e6%88%bf  % E6%98%A5%E8%89%B2-149049911956489 Gelato Studio Haruiro   / haruirogelato   #YouTubePastrySchool #Baking #PastryChef Music: "BGM: MusMus" Music by "TheFatRat"    • TheFatRat & AleXa (알렉사) - Rule The World   Popular Videos↓ "Behind the Scenes at a Cake Shop Christmas" 2020    • クリスマス、パティシエたちの舞台裏！！Xmasのケーキ屋さんの現場公開！！   "Top 5 People Who Are Not Suited to Be a Pastry Chef"    • 動画最後に伝えたいことすべてがある！パティシエに向いてない人TOP５   "Basic Pastry Cream Squeezing Technique"    • パティシエ基本の生クリーム絞りテクニック！！   "First In-House Competition"    • 「バレンタインスイーツ社内コンクール」努力と苦悩の舞台裏！パティシエスタッフたちの真...   "Property Chef's Nappe"    • プロパティシエの「ナッペ」お菓子作りには欠かせないクリームを塗る技術！   Ingredients "Cake Flour Tokuho Kasa" 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%2FB0050NDLS0 "Couverture Cacao Barry Mia Mer 58% Cocoa" https://af.moshimo.com/af/c/click?a_i... "Butter" https://af.moshimo.com/af/c/clic k?a_id=1949958&p_id=170&pc_id=185&pl_id=4062&url=https%3A%2F%2Fwww.amazon.co.jp%2Fdp%2FB00BHBVXVQ "Granulated Sugar" https://af.moshimo.com/af/c/click?a_i... "Tremoline" https://amzn.to/3dvgzy1 Baking Tools "Silicone Mat" https://amzn.to/2WythVT "Silicone Mat" "For pastries and macarons" https://amzn.to/3dq4ABE "Rotating table (marble)" https://amzn.to/2LdZrAx "Hand blender" https://amzn.to/2WusPba "Silicone spatula" https://amzn.to/2Lritnr Ariga's personal recommended books: Chef Koyama's "Chocolat Japonais" https://amzn.to/2I6bQca Chef Yasushiki's book https://amzn.to/2I3312P Chef Terai's book https://amzn.to/2IdwDdJ Material supplier https://marustock.com/ This website uses Amazon Associates. "YouTube Confectionery School" Concept Born as the eldest son of a farming family in Nagano Prefecture, Hirotaka Ariga grew up free-spirited and curious. Despite the traditional belief that taking over the family farm was the eldest son's destiny, he pursued a career as a pastry chef despite opposition. At age 25, he opened his own business, managing three stores for two brands and a food truck. Drawing on his 20 years of experience as a pastry chef and 15 years as an entrepreneur, he wanted to share his experiences with the younger generation, so he launched "YouTube Confectionery School"! Future pastry chefs must hone their personal skills! We'll show you everything you need to know about baking and opening a shop. Chef Profile Hirotaka Ariga Born February 22, 1982 Born in Tomi City, Nagano Prefecture The eldest son of a grape farming family, Hirotaka Ariga decided to pursue a career as a pastry chef in his second year of junior high school, inspired by the Kansai chefs he saw on television. 2002 Tokyo Japanese Confectionery College (Setagaya) After graduation, studied abroad in France (Sète, Southern France) 2003 Worked at "Okashidokoro Hanaoka" in Tomi City, Nagano Prefecture 2004 Worked as chef pastry chef at "Karuizawa Hotel Breston Court" (Hoshino Resorts) in Karuizawa Town, Nagano Prefecture 2007- Opened "Pastry Boutique Story" in Akiwa, Ueda City, Nagano Prefecture 2009- Served as special lecturer at Matsumoto Culinary and Confectionery College, Nagano Prefecture 2011- Served as director of the Nagano Prefecture Western Confectionery Association 2012- Opened second brand "Okashi Kobo Haruiro" in Tomi City, Nagano Prefecture 2014- Opened "Gelato Kobo Haruiro" in Daizushima, Nagano City, Nagano Prefecture Awards 2003 Bronze Award, Uts...