Toshiki Masuda (Voice Animage Vol. 45 2020)

増田 俊樹

Melting sweetness and a little bitterness. Delivering a sweet feeling! In the issue, Masuda-san, who has transformed into a pâtissier, prepared sweets for White Day at the timing of the interview. “I tried to make crème brûlée that was soft.” It seems that the feeling is more important than the appearance, but the result is…

Masuda: I started making white day sweets because I wanted to return my feelings.

Why did you choose crème brûlée this time? Masuda: Every year on White Day, I used to make sweets poorly and post them on social media, so I thought I’d do something again this year. I’ve been addicted to crème brûlée for about a month, but I don’t have a burner, so it seems difficult to make at home. At that time, I heard that the interview for series would be in mid-March, so thought it would be a good opportunity and decided to take on the challenge. 

I had the impression that you were in control of your diet, so I didn’t think you were addicted to crème brûlée! Masuda: I’m sure I’m eating more than you imagine. I eat ramen and yakiniku, and I ate pancakes on my birthday. Actually, it’s a protein pancake (laughs).

By the way, what do you like about crème brûlée? Masuda: Originally, I like pudding. However, I didn’t like the peculiar texture of the baked pudding, which has a grilled surface. However, the top parts of crème brûlée is caramelized, so it has the texture, smell, and aroma of baked sweets. It’s completely different from the caramel of pudding, but you can enjoy the sweetness of eggs in the lower part. After I realized, “I really like this!”, I started eating it often.

How was it when you actually made it? Masuda: It was a lot of fun. This is actually the first time I’ve seen vanilla beans! I had only seen essences, so I thought they were vanilla beans, and I didn’t even know that there were pods. I thought that there must be a lot of seasonings that are used without knowing the original form.

How was the burner that you were looking forward to? Masuda: The process of baking with the burner had a large technical aspect. It’s the same with the heat, and the amount of sugar you put on top will change how it browns. All in all, it was a very interesting experience. I was able to melt the whole of the small size bowl thoroughly, but the large size bowl did not melt unless the heat escaped to the outside, or if I put it too close, it would burn. It was difficult.

Were you able to make something that you were satisfied with in the end? Masuda: The result was a dark brown, evenly baked pudding, and I thought, “This is good!” (smile).

Certainly, the one that the teacher chose was a browned one with an accent. Please let me know your score for this challenge. Masuda: Flavour is 100 points! About 70 on the technical side. The baking process was more difficult than I expected, and the finished product just happened to turn out well. To create something that not only tastes good, but also looks beautiful, it is necessary to practise skills every day.

Masuda: First, the ingredients are mixed to form the dough. Carefully remove the vanilla beans from the pods using a knife and place them in a pot. Pour the strained dough into a bowl and bake it in a steam oven for about 20 minutes. When it is baked, it is sprinkled with sugar called cassonade, and finally it is baked. I adjusted it by moving the burner up and down, but it seems that this was quite difficult. The finished crème brûlée had a crunchy caramel texture that melted in your mouth.


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