【スフレショコラ】パティシエが教える失敗しない Souffle Chocolate

This is a foolproof chocolate soufflé. We've launched an online shop! https://shop.masayoshiishikawa.com/ Our "Super Milky Cheesecake" is absolutely delicious, so be sure to try it for yourself. We've published a recipe book! Now on sale from KADOKAWA. [Amazon.co.jp Exclusive Bonus Included] "Delicious, Shop-Qualified Sweets: No-Fail, Incredible Delicious Treats" 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 for membership here. We look forward to your participation.    / ishmas   The award-winning chef pastry chef will teach you how to make foolproof sweets. Equipment and Materials Used: ・silicomart Half Bowl, 24 pieces, SF006 　https://amzn.to/3XHvNad ・VALRHONA Faive Guanara, 1kg 　https://amzn.to/3CZpxTm ・Taylor & College Organic Vanilla Bean Paste, 50g 　https://amzn.to/3IYIjhi 0:00 About the Chocolate Soufflé 0:19 About the Ingredients 0:55 How to Make the Chocolate Sauce 4:31 Pour into the Mold 4:59 Preparing the Mold 6:38 How to Make the Soufflé Batter 9:33 How to Bake the Soufflé Batter 11:22 Eat 13:02 Recipe Ingredients [ Chocolate Soufflé] ●Enough for four 170cc teacups● [ Chocolate Sauce] 50g 35% Heavy Cream 35% Heavy Cream 50g Milk 20g Egg Yolk 10g Granulated Sugar 2g Vanilla Paste 1g Guérande Salt 40g 70% Chocolate [Souffle Dough] 180g Egg Whites 100g Granulated Sugar 0.5g Guérande Salt 70g 70% Chocolate 20g Cocoa Mass Music by: Andrew Applepie Website: 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 became a pastry chef and factory manager, vocational school instructor, contest grand prize winner, product planner, and branding expert, and now I am a pastry chef who teaches sweets-making techniques based on the diverse experience I have gained over my 29 years of experience. 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). Masayoshi Ishikawa, CEO and Chef Pastry Chef, Piera Pierre Co., Ltd. https://pierreapierre.com/ Instagram Page   / ishikawa_masayoshi_patissier   Facebook Page https://fb.me/ishkawamasayoshi/ Masayoshi Ishikawa YouTube Channel https://youtube.com/c/IshMas?sub_conf... BLOG: Pastry Chef's Guide to Fail-Free Sweets https://sweets-design.com/ #PastryCheese #Recipe #SuperMilkyCheesecake