Yuta Cafe

A Net spinoff of Kamen Rider Gaim. Features Kobayashi Yutaka as a patissier who uses fruit to make pastries. Usually includes a special guest to help eat his creations while they talk about it.

December 2013 Christmas Tart

Guest - Matsuda Gaku (Zack)

http://www.tv-asahi.co.jp/gaimu/cafe/01/index.html

18 cm tart shell

2 15cm sponge cakes

About 15 sliced strawberries

Custard cream
Whipped cream
Simple syrup

Custard Cream

2 egg yolks

60 grams sugar

20 grams flour

200 mL milk

Dash of vanilla extract

(1) Beat egg yolks and granulated until whitish, slowly add flour and mix.

(2) Slowly add milk and any remaining flour. Add vanilla.

(3) Cook on medium heat, constantly stirring until it boils and thickens. Reduce heat and stir until smooth.

(4) Cool mixture. Once cooled, stir until it achieves a cream-like consistency.

(5) For whipped cream, beat 200 mL of heavy whipping cream and 20 grams of sugar together until whipped.

(6) For simple syrup, mix 25 grams of sugar with 50 mL water and 5 drops of lemon juice. Heat and stir until sugar is dissolved and mixture starts to boil.

(7) Cut the sponge cakes into circles of 15, 12, 9 and 6cm diameters.

(8) Put some simple syrup at the bottom of the tart shell and place the 15 cm cake inside

(9) Layer custard cream, strawberries and the whipped cream on top of the cake

(10) Successively layer on smaller and smaller sponge cakes with the cream and strawberry layers in between. Coat the whole tart in the remaining whipped cream and decorate like a Christmas tree with strawberries and sprinkles.

January 2014 Baked Orange Cheesecake

Guest - Momose Saku (Peko)

http://www.tv-asahi.co.jp/gaimu/cafe/02/index.html

250 grams cream cheese

70 grams sugar

2 eggs

180 grams sour cream

40 mL heavy whipping cream

15 grams flour

15 mL orange juice

3 grams orange zest

80 grams graham crackers

40 grams unsalted butter

★Before cooking
-Make sure cream cheese and butter are at room temperature
-Crush crackers and combine with butter. Press into thin layer at the bottom of a baking pan and refrigerate until solid
-Sift flour
-Preheat oven to 170 degrees C

(1) Stir cream cheese until soft, slowly add sugar. Add eggs one at a time, constantly stirring.

(2) Slowly add sour cream while stirring, add heavy whipping cream once smooth.

(3) Without overstirring, add sifted flour, orange juice, and orange zest.

(4) Pour mixture onto the graham cracker crust and bake at 170 degrees Celsius for 45 minutes.

February 2014 Banana Fondant Chocolate Muffin

Guest - Sano Gaku (Kouta) and Shida Yuumi (Mai)

http://www.tv-asahi.co.jp/gaimu/cafe/03/index.html

30 grams flour

10 grams cocoa powder

100 grams sweet or semi-sweet chocolate

90 grams butter

2 eggs (room temperature)

40 grams sugar

1 banana

5 commercially available truffles

Before cooking

-Thoroughly sift flour and cocoa powder together
-Preheat oven to 180 degrees Celsius
-Cut banana into about 2 millimeter slices

(1) Put butter and chocolate into a bowl and gently warm until melted. Allow to cool to about room temperature.

(2) In a separate bowl, whisk together eggs and sugar until frothy.

(3) Combine the wet ingredients, slowly adding flour and cocoa powder.

(4) Pour batter into muffin cups until about half full. Place truffle chocolate in the middle and a banana slice on top. Pour remaining batter on top until truffle is covered and put another slice of banana on the top.

(5) Bake at 180 degrees for about 12-15 minutes or until toothpick comes out clean.

Once muffins have cooled, the inside will solidify. To re-liquify, place in microwave for about 30 seconds.

March 2014 Strawberry and Banana 2 Color Fruit Bentou

Guest - Aoki Tsunenori (Ryouma)

http://www.tv-asahi.co.jp/gaimu/cafe/04/index.html

▼Sponge Cake (15 cm square)

★Ingredients

2 eggs (room temperature)

50 g sugar

7 g melted butter

50 g flour

★Preliminary work

Coat the pan with butter and cover with parchment paper
Preheat oven to 180 degrees Celsius

★Directions

(1) Crack eggs into a bowl and beat using a hand mixer on slow speed, slowly adding sugar and increasing to high speed until frothy.

(2) Gently warm the mixture to about 60 degrees C by placing the bowl in a pot of warm water. Once it becomes warm to the touch, remove from heat and beat until it becomes white and dough-like. (3) Once mixture begins to form peaks, add the flour and mix until there are no bubbles.

(4) Once you can no longer see the flour, add the melted butter and quickly mix. Pour mixture into pan.

(5) Bake at 180 degrees for about 15-20 minutes or until light brown

(6) Once cooled, slice into 3 or 4 pieces

▼Simple Syrup

★Ingredients

50 mL water

25 g sugar

Dash of lemon juice

Dash of vanilla extract

★Directions

(1) Place everything in a pot on medium heat and stir until dissolved.

(2) Chill in the fridge.

▼Strawberry Shortcake Decoration

★Ingredients

1 sponge cake

100 mL heavy cream

10 g sugar

25 mL simple syrup

8 strawberries

A little powdered sugar

A few pistachios

A little fresh mint

★Decoration

Whip heavy cream and sugar until it forms stiff peaks. Once whipped cream is made, arrange the sponge cake, syrup, whipped cream and strawberries and use pistachios, mint and powdered sugar as decoration.

▼Choco Banana Cake Decoration

★Ingredients

1 sponge cake

100 mL heavy cream

25 mL simple syrup

100 g cocoa powder

50 mL heavy cream

5 g sugar

1 banana

A little cocoa powder

A little fresh mint

Chocolate Cream

★Directions

(1) Whip heavy cream and sugar, adding cocoa powder

(2) Cut banana into slices and sprinkle with lemon juice so they don't become discolored

★Decoration

Arrange the sponge cake, syrup, whipped cream and bananas and use mint and cocoa powder as finishing touches.

★MEMO

If you put this in a multi-tiered bentou box, it's easy to carry, plus it looks fancy♪ (But a regular bentou box is okay too)

April 2014 Fruit Tart

Guest - Sano Gaku (Kouta) and Shida Yuumi (Mai)

http://www.tv-asahi.co.jp/gaimu/cafe/05/index.html

Tart Ingredients

100 g butter

50 g powdered sugar

1 beaten egg

Dash vanilla extract

200 g flour

★Preparation

Preheat oven to 170 degrees Celsius. Make sure all ingredients are room temperature. Add vanilla extract to beaten egg.

★Directions

(1) Cream the butter

(2) Mix, adding powdered sugar a little at a time. Add beaten egg in three installments.

(3) Cut flour into mix. Once the dough is completely mixed, cover in saran wrap and let rest in the refrigerator for 30 minutes.

(4) Spread dough evenly in the pan. Prick top with a fork and bake at 170 Celsius for about 30-40 minutes or until golden brown.

(5) Remove from pan and allow to cool.

Bavarian Cream Ingredients

200 g milk

2 egg yolks

40 g sugar

3 g gelatin leaf

80 g heavy cream

Dash vanilla extract

★Directions

(1) Soak gelatin in cold water

(2) Whip heavy cream for about 7 minutes and then cool in refrigerator.

(3) Heat milk on a burner until it begins to simmer

(4) Put egg yolk and sugar into a bowl and whisk until whitish.

(5) Slowly pour heated milk into egg, lightly mixing. Pour mixture back into milk pot.

(6) Heat milk and egg mixture over low heat until about 80-83 degrees Celsius.

(7) Put in vanilla extract and dissolve gelatin in milk pot. Pour mixture into a bowl and cool bowl by placing in another bowl filled with cold water.

(8) Once cool, add heavy cream 1/3 at a time. Once all mixed, pour onto the tart and cool in the refrigerator.

(9) Once cooled, arrange fruit on top of the tart and it's finished!