I have been searching for his books since the first time I've learnt about him through Keiko's blog back in 2005, I finally got them now. That is a long wait from 2005 to 2013, yes? But, better late then never, or not having it at all!
I am forever thankful of my friend that got them for me. My friend and his girlfriend, were visiting her son that live and work in Japan. So I asked them if they could try to find this 2 books for me. I know for sure that my friend love to read (a lot), so picturing him going to visit other country, without going to visit a bookstore is nearly impossible. They did go to bookstore, unfortunately, finding this book was quite a challenge, in other word, he couldn't find them anywhere. So, his girlfriend's son looked it up on amazon Japan. Which, by the way, I almost ordered from amazon.jp myself, but hesitated to do it as the shipping cost was extremely high. Voilà, this lovely son of hers, ordered it for me. How lucky, huh? They even told me that her son, would not mind to translate any recipe if I need to, anytime. And that, I am double thankful!
Anyway, here are 2 pictures what I made from one of the the book, Le Gout Authentique Retrouvé. Although the recipes is in Japanese, most of the components that goes into each recipe is in french. They are quite familiar to me, so what I did was refer to my pastry book to make each component. Both cakes were superb I must tell you.
Thank you for reading!
The layers made of (from bottom up), biscuit joconde sans beurre (jaconde without butter), Mousse au caramel et a la cannelle (caramel mousse), biscuit joconde au chocolat (chocolate jaconde), mousse à la pomme verte (green apple mousse), and pommes sautees (saute apple). Then the last layer is nappage neutre (neutral glaze).
Biscuit joconde sans beurre (jaconde without butter), chantilly chocolate orange, another layer of biscuit joconde sans beurre (jaconde without butter), Sauce à la banane (banana sauce thicken with gelatine sheets), chantilly à la vanille (cream chantilly with vanilla bean), brushed with melted chocolate, and the last layer is napage neutre (natural glaze).