The first day of my stay in Japan, I visited the patisserie or my girlfriend at the school of pastry worked with another girlfriend at the school! This makes the pastry cakes western using traditional Japanese ingredients.
In fact, there are lots of pastries Westerners who do.
But all this pastry cakes evoke the flavor of Japan!
I find it interesting too.
For you, it is not French pastries?
The top is made of sponge cake and cream to sugar traditional Japanese "wasanbon.
The left consists of soy powder biscuit (kinako) and whipped cream.
On the right, there is a layer of coffee jelly, pudding and a layer of milk and cream to sugar coat "wasanbon.
All were good!
Especially, cream sugar "wasanbon" I was very attracted. This sugar is intended
normally in the manufacture of Japanese confectionery.
It is manufactured by the sugar cane. Its rate of
rafinnage is low, but its grain is very fine.
It is very expensive and the taste is fine.
Finally, I think it gives the special taste for sweets!
It was the first time I see the girlfriend works.
She welcomed us as a saleswoman.
In Japan, apprentices also play a role pastry vendor.
I do not want to work as a salesman, but knowing the customer reaction is interesting and important.
In France, I could not tell if the cakes liked customers.
If I could hear them say "It was good!" I'd be more motivated.
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