【パートシュクレ】タルトや生菓子、焼き菓子など広く使える基本のクッキー生地。

Basic cookie dough. Because it's simple—made with butter, sugar, eggs, and flour—there are many ways to make it. Understand the properties of the ingredients and the chemical reactions in the preparation process to apply it to other things! ~Pâte Sucrée~ Butter: 100g Granulated sugar: 50g (Salt: 0.2g) Egg: 1 Cake flour: 210g ~ 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