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Uncompromising Detail in Quality Management

Instead of preparing gelatin mass in advance, Chef Yoshida prefers using gelatin powder directly. The reason lies in safety: even when refrigerated, pre-made gelatin mass carries an increasing microbial risk over time. He chooses to add an extra step in production just to ensure flawless quality control.

The Cooling Process Dictates Flavor Expression

Once the beurre noisette (brown butter) reaches its ideal nutty aroma, it is immediately chilled in an ice bath without excessive agitation to stop any residual heat reaction. This allows bitter notes to settle, preserving a pure hazelnut aroma and clean caramel profile, making the final flavor remarkably refined.

Temperature as the Critical Variable

When baking Madeleines, the greased molds are chilled first. After piping, the batter is refrigerated and rested again before entering the oven. By strictly controlling the temperature of both the mold and the batter, thermal conduction becomes highly stable, maximizing the oven spring (the "bump") and ensuring perfect product integrity.

Letting Ingredients Take Center Stage

Chef Yoshida gave high praise to La Fruitière Chestnut Paste: With its balanced sweetness, it perfectly preserves the authentic aroma and layered flavor of the chestnut. When used in Mont Blanc, it allows the true essence of the chestnut to shine brilliantly without being overwhelmed by excessive sugar.

From the meticulous selection of raw materials to the rigorous management of every single step, this event offered a profound understanding of world-class craftsmanship.

We would also like to extend our special thanks to Chef Tanaka from the Tokyo boutique for traveling to Taiwan to assist with this masterclass. It was truly an insightful, detail-rich, and unforgettable experience!

Contact Us

For more details on the featured ingredients, please contact your ChioShin Taipei/Taichung sales representatives or call us at +886-2-2270-5588.