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Sonnsann Taiichi Chef X La fruitiére Fruit Puree X Summer Fruit Desserts

A perfect ending

It is Sonnsann Taiichi Chef’s first time to Taiwan. He demonstrate Five kinds of Wagashi X One kind of pound cake, each one attracted the greatest attention

Almond Tart with Passion Fruit and Caramel
From the tart shell to the ingredients, all are accomenated
seamlessly. The smell of almond and the fantastic taste will make you can’t help but eating |

Cheese Cake
This cheese cake use blue cheese, thus, the taste is different from other common cheese cake in the market.

Tayberry puree with litchi
Chef said living in Taiwan is lucky because there are various kinds of fruits.He put the whole fresh litchi into the tayberry puree, decorating with chocolate and adding some rose preserve to the dessert, letting it has light sour but sweet taste and the smell of rose.

Does everyone remember the 107 degree of fruit caramel that chef taught us?
It is quite important to keep trying and observing the situation of the caramel at below and over 107 degrees.
About the application of 115 degrees, you can try it with cassis, raspberry, mango, passion fruit…etc.

Why we need to heat the egg to 82 degrees?
Heating to 75 degrees, it has sterilization function; heating to around 80 degrees, it can bring out the smell of eggs. If heating over 82 degrees, the eggs will be cooked thoroughly, and also losing the natural smell of the egg.

The control of temperature and emulsification when making cheese cake. The most important factor is water

Secret recipe of making grapefruit jam and orange jam ，It is all pure, fresh and natural. The shelf life could be 6 months.

The ideas of the solidification of pectin in Taiwan.

Perfect proportion of different fruits.
The best summer desserts that demonstrate by Sonnsann Taiichi Chef, only in CHIO SHIN!

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