Recipe Making crazy sweets.

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Recipe
The number of YouTube subscribers is 100,000! The very popular PÂTISSERIE 『 DEL' IMMO 』's first book by Kazuaki Eguchi! There are so many recipes that you don't know which one is good? Let's make this book at the end! Carefully selected from the popular YouTube recipes, they include "The Ultimate Shortcake", "Authentic Truffles with 3 Ingredients", "Fluffy Cheesecake", and other "Basic Snacks" that everyone wants to make first such as "The Ultimate Soufflé Cheesecake", "Authentic Truffles with 3 Ingredients" and "Fluffy Cheesecake". It carefully explains "Why Making Snacks?" with pictures of all the steps. Doubt common sense and don't make any mistakes! The Ultimate Sponge Cake and No syrup! The Ultimate Shortcake does not use salad oil! It has an authentic taste just by mixing non-shrinking Chiffon Cake! Baked Cheesecake ◆ Chapter 2 Made with Baked Confectionery and 1 Chocolate Madeleines! Moist and super rich just by mixing freshly baked chocolate! Pound Cake Chocolate with refreshing lemon aroma! Only 3 Weekend Citron Ingredients! Super Authentic Truffles ◆ Chapter 3 Made with Popular Cheesecake! Fluffy Soufflé Cheesecake without using an oven and time saving! Exquisite Tarte Tatin without salad oil! Fluffy Taiwanese Sponge Cake with refreshing lemon aroma! Milky Cream Macaron. etc. Kazuaki Eguchi Eguchi DEL' IMMO Chef Patissier / chocolatier Born in Tokyo. His father is a Japanese chef and his mother is a dietitian. Soft Cheesecake does not require an oven and saves time! Exquisite without salad oil! Fluffy Taiwanese Sponge Cake with refreshing lemon aroma! Milky Cream Macaron. etc. Kazuaki Eguchi DEL' IMMO Chef Patissier / chocolatier Born in Tokyo. His father is a Japanese chef and his mother is a nutritionist. He has developed his sense of food under an environment where he is a Japanese chef and his mother is a nutritionist. He uses his experience and technique as a chocolatier to create chocolate sweets everyday. He is thoroughly particular about the ingredients and has experience of developing products in other industries using precision techniques. He is thoroughly particular about the ingredients and has been in charge of Pastry divisions such as "Decaden スドュ Chocolat". After graduating from a confectionery college, he joined "Shibuya Francaise". After graduating from 2013 GLOBAL-DINING,INC. Del Rey