【ショートケーキ完成！】クリームをキレイに塗るポイントや組み立てのコツを徹底解説！！(｀・ω・´)ゞ

Did you watch the previous video on making Genoise (sponge cake)? Shortcake, a representative Japanese dessert, is made by assembling a moist sponge cake with whipped cream! ヾ(≧▽≦)ﾉ It would be a shame to ruin a delicious sponge cake by making a mess during assembly. We'll show you tips and points for achieving the final result! ~Crème Chantilly~ (For frosting) 42% heavy cream 300g Granulated sugar 24g (Optional: Kirsch, brandy, or rum) ~Syrup for imbibing~ Water 12g Granulated sugar 10g (Optional: Kirsch, brandy, or rum) ~ With 24 years of experience as a pastry chef and 19 years as an entrepreneur, I want to share my passion for confectionery making. I'm launching "Become a Pastry Chef at Home"! *I welcome inquiries for workshops, lectures, store consulting, product promotions, etc. = Radio app "Voicy" channel "Voicy Confectionery School" https://voicy.jp/channel/1934/15959 ~Profile~ Hirotaka Ariga Born February 22, 1982 From Tomi City, Nagano Prefecture Born the eldest son of a grape farmer, 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 Tokyo Metropolitan Confectionery College (Setagaya) Short-term study abroad in France (Sète, Southern France) 2003 Worked at "Okashidokoro Hanaoka" in Tomi City, Nagano Prefecture 2004 Worked as Chef Patissier at "Karuizawa Hotel Bleston Court" (Hoshino Resorts) in Karuizawa Town, Nagano Prefecture 2007- Opened "Pastry Boutique Story" in Akiwa, Ueda City, Nagano Prefecture 2009- Special Lecturer at Matsumoto Culinary and Confectionery College, Nagano Prefecture Appointed 2011- Appointed as a 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 2024- Opened "Sweets Art Cafe & Gelato STORY" next to the main store in Ueda City, Nagano Prefecture