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The “Extreme Tart Crust Formula” Developed for the World Championship How do you make a tart crust that is both crisp and stable—without using pie weights?

This is not an ordinary tart crust recipe.

It is a formula developed by 和泉光一 in response to the demanding conditions of a world championship, where every detail matters.

Which side is the “front” of a Madeleine?

After eating Madeleines for so many years,
do you know which side is actually considered the “front”?

The beautiful shell-shaped ridges?

Or the characteristic domed “belly”?

With so many white chocolates to choose from, what makes Agricacao special?

White chocolate is about more than just sweetness.

For 和泉光一 of ASTERISQUE,
the balance of milky notes, sweetness, and flavor intensity
can all influence the final result of a dessert.

Is Tempering Chocolate Enough to Make Chocolate Strands Firm and Sturdy?

If you want to create beautiful, firm, and stable chocolate decorations,
the cooling process after shaping is just as important.

The custard is starting to bubble—don’t turn off the heat just yet!

ASTERISQUE 和泉光一主廚
what truly makes a difference in the flavor and texture

is what happens during this next stage of heating…