福島 由子

PDF 要旨 ［目的］形良く仕上げるにあたり、éclair（以下、エクレール）の土台となるシュー生地の絞りが難儀とされている。また、フランスの製菓・製パン業界では体得する為に10 年費やすとも言われている。例えば、生地の絞りが上手くいかない場合、オーブンで焼成中、思わぬ方向へ生地が膨張し伸びてしまい、結果歪つに仕上がる傾向にある。しかし道具の選択、絞り方などのメソッド、素材の違い、製菓理論を理解する事により、比較的完成度高く仕上がる事を目的とする。［方法］フランスの焼成の技法choux parigot（以下、シュー・パリゴー）という固く焼き込んだ状態のシュー生地に統一し生地の仕込みから、生地の絞り、生地の焼成までを日本とフランス双方の作り方で実験検証する。［結論］製菓理論を念頭に置き「生地絞りの道具」「生地焼成前に何を塗るか」「焼成の仕方」の３つのポイントを踏まえ成功へ導く。最終的には双方の作り方の良いところを取り、深く理解する事で短期間でのスキル向上に繋がる一助と考える。 Abstract [Purpose] It is considered difficult to squeeze the choux pastry, the foundation of éclair, in order to finish it in the ideal shape. In fact, in the French confectionery and bakery industry, it is said that pâtissiers spend 10 years to perfect this process. Mistakes are common. For example, if the dough is not squeezed well, the dough will expand and stretch in unexpected directions during baking in the oven. In other words, the dough tends to be distorted. However, the objective is to achieve a relatively high level of perfection by learning about methods such as selecting the most appropriate tools, squeezing methods, as well as ingredients, and fully comprehending the theory of confectionery.[Method] Unifying the French and Japanese technique for preparation of choux parigot, which is a hard-baked dough, an experimental verification was conducted on both Japanese and French methods of production, from preparation of the dough to squeezing and baking of the dough. [Conclusion] With the theory of confectionery in mind, I attempt to consider three points: "which tools to choose for squeezing dough," "what to apply before baking the dough," and "how to bake." In the end, I think that it will help to improve pâtissier skills in a short period by collecting and deeply understanding the best points of both countries´methods.