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User Image kei__hasegawa Posted: Nov 14, 2017 7:44 PM (UTC)
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I've been working with using monkfruit sugar instead of cane sugar for a while.It is a challenge.Because there was no sample recipe,no user around me.So i had to creat recipe and idea from zero.Test again and again...still tasting...
Just repeating this process is only way to forward. @matsuhisabeverlyhills @therealnobu #pastrylife #pastrychef #japanesepastrychef #monkfruitsugar #lakanto #thanksforopportunity #chocolate #beverlyhills#foodporn #foodpic #foodandwine #パティシエ#ラカント#デザート#探究心
User Image kei__hasegawa Posted: Nov 13, 2017 3:32 AM (UTC)
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Terrine au chocolat.
Baked with water bath so finished terrine is not dry .It came out like a ganache.Finished with vanilla whipped cream.
#pastrylife #pastrychef #chocolate #terrinechocolat #foodpic #foodporn #thanks#パティシエ#テリーヌショコラ#
User Image kei__hasegawa Posted: Oct 20, 2017 12:17 AM (UTC)
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User Image kei__hasegawa Posted: Oct 11, 2017 12:00 AM (UTC)
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I thought I was safe for the threat from wild fire until I had to evacuate from napa valley on monday at 3am.Still fire is going on.Please stop fire and not spread more damage for their community. 夜中の3時にホテルのスタッフに起こされ、停電の中、慌てて荷物をまとめてサンフランシスコまで避難する怖さは決して忘れないであろう。。ワインの産地ナパバレー近辺また我々が住む南カルフォルニアでは山火事の為、莫大な被害がでてます。今までは山火事は遠い存在だったんだけど、今回はそんな経験をしたせいか心が痛みます。これ以上被害が広がらないように。。
#prayfornapa#life#
User Image kei__hasegawa Posted: Oct 5, 2017 11:16 PM (UTC)
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Spent great 2 days for photo shooting with chef nobu @therealnobu for new his book project.can't wait to publish....nobuさんの新しい本の撮影に携わる有難い機会を頂きました。現場から感じるプロ達の空気は最高でした。ありがとうございます!!
#pastrylife #japanesepastrychef #japanesepastry #dessert #beverlyhills #respect#thanks#foodpic #foodandwine#foodporn#パティシエ#お菓子#デザート#和菓子#じゃない
#Repost @therealnobu (@get_repost)
・・・
Gianduja temari #dessert #newcookbook @nobulosangeles #chocolate @kei__hasegawa @matsuhisabeverlyhills
User Image kei__hasegawa Posted: Sep 24, 2017 9:48 PM (UTC)
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Salted caramel florentin.Bake pâte a sucrée half way,and pour florentins filling on it.and bake again until getting golden brown,so we can taste toasty flavor from pâte à sucre,balance of two texture from sucrée and caramel.This is perfect with my coffee in fall🍁🍁🍁
時々家で作るお菓子。
フロランタン。なんか懐かしい☕️味噌を使っても面白いかも。。#pastrylife #japanesepastrychef #japanesepastry #florentins#caramel#almond#pastrychef #foodpic #foodporn #foodandwine ##thanks パティシエ#フロランタン#焼き菓子#
User Image kei__hasegawa Posted: Sep 20, 2017 11:29 PM (UTC)
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Baby born. "Spiced pumpkin mochi" Steam kabocha pumkin,paste and cook with sugar and spices until getting no too sticky.
It's good for vegan,gluten-free,dairy-free.#japanesepastrychef #japanesepastry #vegandessert #mochi #foodporn #foodpic #kabocha #foodandwine #パティシエ#もち#和菓子職人ではないw#かぼちゃ
User Image kei__hasegawa Posted: Sep 10, 2017 12:27 AM (UTC)
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Updated from original.No sugar uses dessert.I mean we use monkfruit fruit sugar instead of cane sugar.Hardest part of using this sugar for me was that a result after cooking & baking this unique sugar is different from result of cane sugar.It been for a while since we start to test this sugar to desserts,test again and again,change a recipe so many times.Now I'm happy to present this new style our low calorie dessert @matsuhisabeverlyhills #pastrylife #pastrychef #dessert #beverlyhills #monkfruitsugar #foodporn #foodpic #パティシエ#デザート#ラカント
User Image kei__hasegawa Posted: Sep 8, 2017 12:25 AM (UTC)
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No more macaron,bon bon, pâte de fruit......for petit four.Mine has small Japanese confectionary,Yokan,dorayaki,mochi,monaka......but not a traditional one.
和菓子をイメージして、プティフールを作ってみた。でも味は普通ではなく、こちらの人に馴染みのあるものにして。。。どうかな。何事もやってみないとわからないし、こういうことをさせて貰える事に感謝#ありがとうございます to @matsuhisabeverlyhills @therealnobu
#pastrylife #pastrychef #japanesepastry #japanesepastrychef #petitfour #mochi#kogashi #foodporn #foodpic#foodandwine#パティシエ#デザート#お菓子#たべたい
User Image kei__hasegawa Posted: Sep 3, 2017 9:21 PM (UTC)
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Recent works.
White chocolate Yuzu cream wrapped nerikiri.
Nerikiri is a type of mochi using for finished Japanese traditional pastry.Their consistency is similar with marzipan.We can add color,make a shape.

#pastrylife#nerikiri#dessert #kogashi #japanesepastry #japanesepastrychef #foodporn #foodpic#beverlyhills #hotday #thankyou#パティシエ#お菓子#小菓子 @matsuhisabeverlyhills @therealnobu
User Image kei__hasegawa Posted: Sep 2, 2017 7:36 AM (UTC)
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User Image kei__hasegawa Posted: Aug 21, 2017 6:28 PM (UTC)
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Black sesame white chocolat cream,lime gel,Greentea sponge,nerikiri leaf for my recent work

少し和を意識して作ってみた。飾りに練り切りで作った葉っぱをのせて。マジパン使うよりアメリカではいいかもしれない。。。 #pastrylife #pastrychef #cake#dessert#japanesepastrychef #japanesepastry#foodporn #foodandwine #foodpics #beverlyhills #thanks#デザート#お菓子#パティシエ#
User Image kei__hasegawa Posted: Aug 5, 2017 8:17 PM (UTC)
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First pain de campagne with brown rice baked at home with dutch oven.It's been about 15 years since I baked last one at bakery.
The reason why I baked is I want to say "thank you" to my one of my mentor.
He is one of pastry chef leading pastry industry in my county and support his local community over 20 years.Working at his pastry was very precious and great time for learnig so many things and making great friends,and so mamy memoris...Thanks for that,I'm still baking and making pastries.His philosophy for baking remain in here even if I can not see any more....Thank you.

15年ほど前にお菓子屋で働いていた時のことを思い出しながら、カンパーニュに玄米を入れて家で初めて焼いてみた。材料、環境がすべて違う中、思ったより出来は悪くない。。
当時カフェがあり、すべてそこでパン、お菓子を作りできる環境にあこがれて、飛び込みで面接をした日。
パンの醗酵具合が気になって、夜中に職場にこっそりのぞきに行って、確認したり。ミキサーに手がからまって
数週間手が麻痺して動かなかったり。シェフに何度か凄い怒られたり。。。畑に行って生ごみを捨て、そこで耕して、野菜、フルートを作ったり。クリスマスは当然、寝る時間がない中仕事したり。最後にはお菓子屋の一番重要な窯まで任させてくれて、
そこで過 ごした時間と知り合った仲間達は本当に貴重で、今の自分がいるのもそういった時間があったからだと思う。帰国の際、必ず顔を出していただけに淋しいけど、シェフから教わった事は形を変え、おそらく日本各地にいる(アメリカにも。。)仲間たちに伝わっているでしょう。改めてありがとうございましたとシェフ、そして奥様に言いたい。
#thanks#region#pastrylife #paindecampagne #japanesepastrychef #bread#homebaker#foodpics #foodporn #foodandwine #パティシエ#レジオン#パン作り#ありがとう#お疲れ様ではなくお元気さまでした✌️