【プロパティシエの現場仕込み】「キャラメル」で炊くリンゴ煮を使用！(*^▽^*)キャラメルリンゴのパウンドケーキ

This is a series of videos on the preparation of apples using the "Akiakari" variety, where we make caramelized stewed apples and prepare a pound cake. (*´▽｀*) Continuing from Sakashita Orchard, please also check out the previous apple study video. Last video on apples at Sakashita Orchard:    • 【プロパティシエの勉強】上田市真田の山奥、リンゴ畑で農家さんに直接学んできた！   ~Caramelized stewed apples~ Apples (net): 1800g Granulated sugar: 600g ~Caramelized apple pound cake~ (340g portions, makes 24 slim pound cakes) Butter: 4 lbs Granulated sugar: 1200g Whole eggs: 32 All-purpose flour: 1 300g Almond flour 640g Baking powder 20g Granulated sugar (for caramel) 200g Heavy cream (45%) (for caramel) 160g Caramel apple stew 1600g (Measure from the finished product using the recipe above) Cinnamon powder 8g Preheat to 200°C → 180°C for 50 minutes or more = ... Join the "Online Salon Pastry School" here: https://lounge.dmm.com/detail/4761/in... = ... STORY Pastry Boutique Story http://www.pb-story.jp   / pesutoributikkusutori   Okashi Kobo Haruiro http://www.ok-haruiro.jp   / okashikoboharuiro   F%E6%98%A5%E8%89%B2-149049911956489 Gelato Studio Haruiro   / gelatofactoryharuiro-101876914960660   #PoundCake #StewedApples #PastryChef Music: "BGM: MusMus" Music by "TheFatRat"    • TheFatRat & AleXa (알렉사) - Rule The World   Popular Videos↓ "Top 5 People Unsuited 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_i... id=170&pc_id=185&pl_id=4062&url=https%3A%2F%2Fwww.amazon.co.jp%2Fdp%2FB0050NDLS0 "Couverture Cacao Barry Mia Mer 58% Cacao" https://af.moshimo.com/af/c/click?a_i... "Butter" https://af.moshimo.com/af/c/click?a_i... _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 Macarons" http s://amzn.to/3dq4ABE "Rotating Table (Marble)" https://amzn.to/2LdZrAx "Hand Blender" https://amzn.to/2WusPba "Silicone Spatula" https://amzn.to/2Lritnr Ariga's Personally 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 18 years of experience as a pastry chef and 13 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, Utsumikai Junior Skills Competition 2009 Nagano Prefecture Pastry Competition, Candy Craft Category, Chairman's Award (Highest Award) 2010 Nagano Prefecture Pastry Competition, Candy Craft Category, Bronze Award 2012 Nagano Prefecture Pastry Competition, Petit Gateau Category, Bronze Award 2015 Nagano Prefecture Pastry Competition, Petit Gateau Category, Silver Award In addition, he has appeared in numerous media a...