[Salted Caramel] Pastry chef's guide to making salted caramel without fail

Video Description

I'm making mass-produced salted caramel. I've opened an online shop! https://shop.masayoshiishikawa.com/ My "Super Milky Cheesecake" is absolutely delicious, so please try it for yourself. I've published a recipe book! Now on sale from KADOKAWA. [Amazon.co.jp Exclusive Bonus Included] "Delicious, Shop-Qualified Sweets, No-Fail, No-Fail" https://amzn.to/3P9VHAh Get three additional recipes as a bonus with your Amazon purchase, so be sure to check it out! Replying to questions and comments is a member-only benefit. Join the Masayoshi Ishikawa Channel membership here. We look forward to your participation.    / ishmas   The award-winning chef pastry chef will teach you how to make foolproof sweets. Equipment and Ingredients Used: Yotsuba Dairy Hokkaido Yotsuba Butter, Unsalted, 450g https://amzn.to/3tFApSx Selma Landes-Guérande Salt of Guérande (Granules), 1kg https://amzn.to/3HLk3gI 0:00 About Caramel 0:41 About Ingredients 1:26 Preparing the Mold 2:01 How to Make Caramel 4:02 How to Reduce Caramel 7:40 Pour into a Pan and Let Harden 8:13 Cut and Finish 10:39 Serve 12:55 Recipe Ingredients [Salted Caramel] ●Makes 36 servings● 70g Granulated Sugar (for Caramel) 200g Heavy Cream (47%) 130g Starch Syrup Syrup 100g Granulated Sugar (for sweetening) 40g Unsalted Butter 6g Guérande Salt Music by: Andrew Applepie Web: https://andrewapplepie.com/ YouTube:    / andrewapplepie   Patreon:   / andrewapplepie   ---------- Note: The above product links use Amazon Associates links. It goes without saying that pastry chefs create delicious and beautiful cakes. However, I believe that nothing compares to a cake made with love and passion for a loved one. I'll teach you how to make a cake for your loved one without making any mistakes. After training as a pastry chef at Hotel New Otani for eight years, Masayoshi Ishikawa has worked as a chef pastry chef, factory manager, vocational school instructor, contest grand prize winner, product planner, and branding expert over his 29 years of experience. He now teaches about sweet making, drawing on his diverse experience. He worked as the chef pastry chef for Kobe-based macaron brand "Glamourdies" for five and a half years before leaving in October 2018 to work as a freelance pastry chef. He currently advises companies on management improvement and product development, assists with store development, and holds seminars. GOLDWELL opened in Naha, Okinawa in March 2021. The online shop "masayoshi ishikawa" opened in November 2022. He loves architecture and dancing at the gym (during his breaks). Masayoshi Ishikawa, CEO and Chef Pastry Chef, Piera Pierre Co., Ltd. https://pierreapierre.com/ Instagram Page   / ishikawa_masayoshi_patissier   Facebook Page https://fb.me/ishkawamasayoshi/ Masayoshi Ishikawa YouTube Channel https://youtube.com/c/IshMas?sub_conf... BLOG: Pastry Chef's Guide to Fail-Free Sweets https://sweets-design.com/ #PastryCheese #Recipe #SuperMilkyCheesecake