【ザッハトルテ】パティシエが教える失敗しない Sachertorte

We'll be making a delicious Sachertorte with a rich chocolate flavor and the tartness of apricot jam. I've made it easier to create a crunchy chocolate coating. Apologies for the strange audio and color. I'm getting used to my new environment and equipment quickly. I've launched an online shop! https://shop.masayoshiishikawa.com/ My "Super Milky Cheesecake" is absolutely delicious, so please give it a try. I'm publishing a recipe book! It will be released by KADOKAWA on January 19th. [Amazon.co.jp Exclusive Bonus Included] Exceptionally Delicious Treats That Taste Like the Shop's Best - No Fails https://amzn.to/3P9VHAh Get three additional recipes as a bonus with your Amazon purchase, so be sure to check it out! Replying to questions and comments is a member-only benefit. Join the Masayoshi Ishikawa Channel membership here. We look forward to your participation.    / ishmas   A contest-winning chef pastry chef will teach you how to make foolproof sweets. Equipment and Materials Used: ・Endo Shoji Deco Co-Bottomed Pan, 15cm Shallow, 18-8 Stainless Steel, WDK01015 　https://amzn.to/3FaZkS6 ・Yotsuba Dairy Hokkaido Yotsuba Butter, Unsalted, 450g 　https://amzn.to/3tFApSx ・BARRY Pistole Excellence, 55% Cocoa, 1kg 　https://amzn.to/3UGjR6A ・Skinless Almond Powder, S-301, 1kg 　https://amzn.to/3GMkVzX ・JHC Apricot Jam, No. 4 Can, 565g 　https://amzn.to/3uwJD2D ・100% Cocoa Mass 500g (you can use the 95% crust sold at supermarkets) https://amzn.to/3Fy8MQW 0:00 About Sachertorte 0:23 About the ingredients 1:22 How to make Sachertorte dough 8:17 How to bake Sachertorte dough 9:39 Apricot jam sandwich coating 12:37 How to reduce the coating 15:07 About coating crystallization 18:18 Cutting 18:52 Eating 21:15 Recipe Ingredients [Sachertorte] ●Makes one 15cm pan● [Sachermasse] 170°C 55 minutes 115g unsalted butter 65g granulated sugar 60g egg yolks 100g 55% chocolate 18g milk 75g almond powder All-purpose flour 50g 1.5g baking powder 135g egg whites 50g granulated sugar 50g apricot jam [Sacher glaze] 108°C 225g granulated sugar 120g water 190g 55% chocolate 20g cocoa mass 25g granulated sugar Ishikawa's Wish List https://www.amazon.jp/hz/wishlist/ls/... Music by: Andrew Applepie Web https://andrewapplepie.com/ YouTube    / andrewapplepie   Patreon   / andrewapplepie   ---------- Note: The above product links are provided through Amazon Associates. It goes without saying that a pastry chef should create delicious, beautiful cakes. However, I believe that nothing can compare to a cake made with love and emotion for someone special. I will teach you how to make cakes for your loved ones without making any mistakes. After training as a pastry chef at Hotel New Otani for eight years, I am a pastry chef who teaches sweets-making methods based on the wide range of experience I have gained over my 29 years of experience, including as a chef pastry chef, factory manager, vocational school instructor, contest grand prize winner, product planner, and branding. I worked as the chef pastry chef for Kobe-based macaron brand "Glamourdies" for five and a half years, before leaving in October 2018 to work as a freelance pastry chef. I currently advise companies on management improvement and product development, assist with store development, and hold seminars. GOLDWELL opened in Naha, Okinawa in March 2021. The online shop "masayoshi ishikawa" opened in November 2022. I love architecture and dancing at the gym (during my breaks). Piera Pierre Co., Ltd. CEO and Chef Pastry Chef Masayoshi Ishikawa https://pierreapierre.com/ Instagram Page   / ishikawa_masayoshi_patissier   Facebook Page https://fb.me/ishkawamasayoshi/ YouTube Channel: Masayoshi Ishikawa https://youtube.com/c/IshMas?sub_conf... BLOG: Pastry Chef's Guide to Fail-Free Sweets https://sweets-design.com/ #PastryCheese #Recipe #SuperMilkyCheesecake