Over the long weekend I was going through a japanese cake book published by Super Chef Book entitled Patissiers. It was a collection of work by seven most famous cake chefs in Japan such as, Takagi Yasumasa, Yamamoto Koji, Horie Shin, Sato Hitoshi, Nakagawa Jiro, Sakurai Syuichi and Terai Norihiko.
Somehow the work of Takagi Yasumasa had caught my eye, a very famous chef who did an Iron Chef challenge with Iron Chef Kobe on strawberry. Takagi Yasumasa also runs de Le Patissier Takagi. You can find many well designed mini cakes by Takagi Yasumasa.
So without losing anytime, I embarked on trying out Takagi Yasumasa’s Cerise. Cerise is a pistachio cherries tartlet top with rasberry mousse. As for my Cerise, I replaced the cherries with strawberry. It was a real masterpiece, the pistachio tarltet tasted crunchy and you can smell the aroma of the toasted green pistachio. As you spoon the mousse, you will be able to taste the refreshness and juicyness of the rasberry. The rasberry mousse infused into the pistachio tartlet gorgeously and both compliment each other very well. Takagi Yasumasa is a real true art of patissier himself.
Since from this discovering of such master patissiers, I promise you that I will explore more of their creation and will share the experience with you.