[Ruiqi Study Room] MAISON GIVRÉE's Fruit Dessert: The …, North-Eastern Islands

Instill Fruits Into Desserts With Abundant Vitality
Top Concerto Of Xunguo And Fruit

"Located In" MAISON GIVRÉE ", Kanagawa, Japan, Known As "The Palace Of Craftsmen For Fruit Desserts ", Customers Are More Called Cake Shops With Amazing Potential.A Series Of Illuminated Works Are Displayed In The In-Store Display Case, All From The Deep Connection Between Author Hiroshi Jiangsen's Chef And Over 200 Orchard Producers In Japan.The Chef Cherishes The Gifts Of Each Season And Personally Visits Dozens Of Farmhouses Every Year, Just To Seal The Ultimate Fruit Essence Of The Season Into Desserts.

A Collection Of Wonderful Core Recipes From The Fruit-Protagonist:
◆Fresh Tibetan Desserts: According To The Time Order And Characteristics Are Divided Into 9 Major Categories, Planned As Strawberry, Citrus, Tropical Fruits, Peach, Apple, Etc., To Completely Reveal The Level Combination Of Fruit Flavors.
◆Ice Desserts: Unique Signature Merchandise Formula Sublimates The Fresh Sweetness Of The Fruit To The Extreme Of The Cold.
What Even More Special, It Is Also Specially Designed Novel Dessert Chapters With The Protagonist Of "Vegetables ", Showing Chefs' Philosophy Of Dessert Design That Breaks Through The Existing Framework.

[Unique Sensuality And No Retention Of Skill]
This Is Not Only A Recipe Book, But Also The "Fruit Dessert Science" That The Chef Has Accumulated For Decades.Chef Jiangsen Will Uncontain His Unique Sensual, Creative Imaginative Process Through This Book, And The Ultimate Professional Skills To Play The Charm Of Ingredients, Committed To Conveying The Deliciousness And Charm Of Fruits, Desserts, Ice Cream.Whether You Are A Dessert Enthusiast, Or A Professional Professional Looking For Inspiration, You Can Learn From The Place Of Origin To The Table, The Top Seasonal Dessert Art From Philosophy To Technology.


About The Author:

The Owner And Chef Jiang Sen Hongzhi

Born In Tochigi Prefecture, Japan In 1974.I Worked In Shops Such As "ベルグの 4 Months (Avril de Berggue) In Yokohama, Kanagawa, And Then Went To France To Worship At The Dessert Shop" FRESSON "In The Dessert Shop And Was Awarded M.O.F.Mr Franck Fresson By Dessertmaker.After Returning To Japan, "ベルグの 4 Months" Served As A 5-year Dessert Chef; "グラッシブル (GLACIEL) ", An Ice Cream Cake Store In Tokyo's Watch Channel Served As A 3-year Dessert Chef And An Ice Cream Master, And Then Started Independently.In 2015 As The Captain of The Japanese Team In "The World Trophy of Pastry Ice Cream and Chocolate FIPGC ", Held In Milan, Italy, The Team Took The Lead.Open "MAISON GIVRÉE" In 7/2017.


Catalog

3 Foreword
7 Notice Before Making
8 Chase The Ingredients Of The Season
16 Basic Materials For Making Desserts
18 Utensils And Equipment For Making Desserts

Desserts Made With Seasonal Ingredients
[Strawberry]
24 Strawberry Tower
26 Strawberry Whipped Cream Cake
28 French Strawberry Cake
30 Italian Strawberry Cheese
32 Cranberry Throbbing Cake

[Citrus]
38 Orange Hazelnut Cake
41 Lemon Walnut