Today's snack is Crémet d'Anjou, a pure white and fluffy cheese pastry.
☆Detailed recipe
recipe.cotta.jp/recipe.php?re...
It melts softly in your mouth and smells delicious with a hint of cheese.
The combination of white and red is so Christmasy!
If you turn on the subtitle function, you can see the explanation of how to make it.
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Confectionery tools used
Glass cup ( a.r10.to/hVw25R )
Tea strainer ( a.r10.to/hDxDpJ )
Plate ( a.r10.to/hliQQa )
Spoon ( a.r10.to/hyWuNa )
Heat-resistant glass bowl 1.5L iwaki ( amzn.to/2ZXMtAf )
Heat-resistant glass bowl 2.5L PYREX ( amzn.to/307DuMS )
Silicon rubber spatula, large ( amzn.to/303tKmS )
Matofer x cotta Silpan ( amzn.to/2Ibv1xO )
Reusable baking sheet ( amzn.to/2OcKqlz )
Hand mixer ( amzn.to/2IcNev7 )
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0:00 Opening
0:22 Draining the yogurt
0:57 Making Sauce
1:48 Making cheese dough
2:20 Whisking the cream
3:09 Making meringue
4:32 Preparing the mold
4:50 Squeezing
5:28 Finishing
6:22 Let's eat!
Негізгі бет Тәжірибелік нұсқаулар және стиль Crémet d'Anjou (Japanese style)|komugikodaisuki
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