SamsungImaging

Professor Izumi, the greatest pâtissier in Japan! On this day, we had a class with professor Izumi, one of the most renowned pâtissiers in Japan. Professor Izumi is our school graduate. Maybe that’s why professor Izumi is so popular in our school. This is pistachio cupcake. It’s decorated with framboise jam so it was sweet and sour and really delicious. This is chocolate craft that the professor made in two hours. The shape is so abstract that I can’t really tell what it is trying to express but I was totally shocked by the fact that something like this can be made in only two hours! However, it was a really hot day and the chocolate that was used as glue… [More]

On this day, we had a wine class. I’ve had fruit wine a couple of times but it was the first time for me to drink the real stuff so I was excited from the morning. And for our class, we had professor Mitake – a master sommelier. We briefly learned the history and the basic manners of wine and went on to sampling. My friends drank the wine pretty excitedly saying that they feel like grown-ups, but once they took a sip, they all looked as if they were about to throw up. So did I. I guess I still have a long way to go before becoming an adult. Red wine, white wine and champagne, they were all bitter for me. Tears.. tears.. This is a mousse cake called… [More]

The subject of today’s class was tarte. To make a delicious pie crust, our teacher put in the same portion of cake flour and butter so I had a really tough time fitting the pie crust into the tarte mold. The crust was so loose that I had to sprinkle huge amount of flour to prevent it from sticking to the board, and eventually the tarte ended up becoming hard. I wouldn’t have gone through so much trouble if I had added enough flour in the first place! This chocolate tarte is the finished product after all that fuss. It’s sprinkled heavily with cocoa powder so when you bite into it, the cocoa powder gets all on your teeth but it was so sweet… [More]

Today we made cheese mousse cake using framboise. I felt more than welcome to make this cake because I love cheese cake so much! Our school emphasizes using the least amount of gelatin as possible to preserve the natural flavors of the ingredients but maybe because of that when I was about to take the picture of the cake, the framboise jelly in the middle started to melt down and the pretty layer that I worked so hard on was destroyed~ But it still tasted delicious! This one is a chocolate cake layered with almond cream. The sponge dough is made with egg whites only so when it was baked it came out really hard… [More]