{"id":2009862,"date":"2014-10-13T14:15:42","date_gmt":"2014-10-13T12:15:42","guid":{"rendered":"https:\/\/www.luxsure.fr\/2014\/10\/13\/hironobu-fukano-the-new-ciel-pastry-chef\/"},"modified":"2026-03-13T14:34:34","modified_gmt":"2026-03-13T13:34:34","slug":"hironobu-fukano-the-new-ciel-pastry-chef","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2014\/10\/13\/hironobu-fukano-the-new-ciel-pastry-chef\/","title":{"rendered":"Hironobu Fukano: the new CIEL pastry chef"},"content":{"rendered":"
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The CIEL patisserie introduces its new chef, who will now have the privilege of making Angel Cake.
\nTo give autumn a gentle start, the pastry chef is offering three new Angel Cake flavors: <\/span><\/p>\n

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The chocolate-hazelnut<\/strong> angel cake is made with chocolate sponge cake, dark chocolate cream and milk chocolate whipped cream. It is sprinkled with cocoa powder and caramelized hazelnuts. <\/span>This new autumn-colored angel cake is the new version of the chocolate angel cake.<\/p>\n<\/div>\n<\/div>\n

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Angel cake Fig-Groseille<\/strong> <\/span>is made with redcurrant sponge cake, redcurrant cream and jam, and fresh figs.<\/div>\n<\/div>\n<\/div>\n
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Angel cake violette<\/strong> <\/b>is made with violet sponge cake, blueberry cream, raspberry and lychee jelly, raspberry coulis and blueberry marshmallows.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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\"Screenshot<\/a><\/p>\n

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Angel cakes from P\u00e2tisserie CIEL<\/b><\/span><\/span><\/p>\n<\/div>\n<\/div>\n

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Angel cake<\/b> is a very popular cake in Japan. Its particularity lies firstly in its volume, achieved by stiffly beaten egg whites, and secondly in its round shape with a well in the center. <\/span><\/p>\n

A light, airy, melt-in-the-mouth cake made from flour, eggs, sugar, grapeseed oil and water. The absence of butter makes this low-calorie sponge cake a favorite with figure-conscious gourmets. <\/span><\/p>\n

This specialty, also known as “chiffon cake”, can be found in most Japanese pastry shops dedicated to Western cakes. <\/span><\/p>\n

Filled with a creamy custard based on whipped cream, cr\u00e8me p\u00e2tissi\u00e8re or fresh fruit and\/or fruit compotes and jams, the angel cake<\/b> from P\u00e2tisserie CIEL comes in a range of flavors to match the seasons.<\/span><\/p>\n<\/div>\n<\/div>\n

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There are permanent fragrances throughout the year: Vanilla, Matcha and Yuzu. <\/span><\/p>\n

\"Screenshot<\/a><\/p>\n<\/div>\n<\/div>\n

Who is Hironobu Fukano?<\/strong><\/p>\n<\/div>\n<\/div>\n

The pastry chef trained at the “Tsuji” cooking school in Tokyo, in the pastry section.
\nAfter a first experience as a cook in an Italian restaurant, he fell in love with pastry when he met Pierre Herm\u00e9 and discovered his creations. He worked for two years with Pierre Herm\u00e9 at the “New Ohtani” hotel in Tokyo. <\/span><\/p>\n<\/div>\n<\/div>\n

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This was followed by various experiences in a French bakery in Chiba, and a tea room in Tokyo, which enabled him to hone his skills and mastery. In 2009, Hironobu Fukano met the young and already talented chef Hiroki Yoshitake, whom he followed to Singapore to open the “Hiroki88@infusion” restaurant, where he became head pastry chef. <\/span><\/p>\n<\/div>\n<\/div>\n

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In 2010, Hiroki Yoshitake opened his gourmet restaurant “SOLA” in Paris with Youlin Ly, and it was only natural that Hironobu Fukano should also be part of the journey. The excellent duo – chef Hiroki Yoshitake and pastry chef Hironobu Fukano – helped the “SOLA” restaurant earn 1 Michelin star just one year after opening. <\/span><\/p>\n

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\"Screenshot<\/a><\/p>\n

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So don’t hesitate to sample these little marvels at 3 rue Monge – 75005 Paris.<\/p>\n

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http:\/\/www.patisserie-ciel.com\/<\/a><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

The CIEL patisserie introduces its new chef, who will now have the privilege of making Angel Cake. 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