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所在平台: Udemy |
课程主页: https://www.udemy.com/course/advance-chocolate-and-confectionary-by-master-pastry-chef/
课程评论：没有评论
课程名称：大师糕点师的高级巧克力与糖果制作 课程概述： 本课程由大师糕点师主讲，涵盖11种世界级食谱，重点介绍巧克力和糖果制作的不同技能和技术，所有食谱均可轻松在家中或专业烘焙店中复制。课程内容将深入探讨甘纳许、模具巧克力、牛轧糖、棉花糖、糖衣巧克力、软糖、方块糖、榛子糖和其他如水果糖等糖果。 课程中的主要项目包括： 1. 焦糖巧克力松露 - 焦糖风味甘纳许，外裹巧克力。 2. 香料混合浆果 - 由混合浆果水果糖和肉桂风味甘纳许制成的甘纳许，切块后包裹在温度控制的巧克力中。 3. 柠檬和伯爵茶甘纳许 - 结合柠檬果冻和伯爵茶风味甘纳许的巧克力糖果。 4. 芒果棉花糖 - 学习制作以芒果味为主的棉花糖技巧。 5. 糖衣巧克力 - 学习制作糖衣坚果和其他糖果的技巧。 6. 水果糖卷和棉花糖卷 - 由一层水果糖与棉花糖卷制而成。 7. 花生软糖 - 由蛋白、蜂蜜、糖和糖渍坚果混合制作的牛轧糖。 8. 开心果马尔济潘和柠檬甘纳许 - 开心果风味的马尔济潘与柠檬风味巧克力甘纳许的结合。 9. 咸焦糖脆饼 - 脆饼上涂抹一层盐焦糖后再沾上温度控制的巧克力。 10. 质感方块巧克力 - 由椰子榛子糖与茉莉花茶甘纳许制成的模具巧克力。 11. 青柠甘纳许 - 一系列适合房间配备的小型精致糖点。 本课程将帮助您在家或任何专业生产环境中轻松复现这些美味的食谱。
Advance Chocolate and confection by Master Pastry ChefThis program will cover 11 world class recipes based on different skills and techniques about chocolate and confections which can be easily replicated in the kitchenThis program will be a perfect way to understand more about Ganaches, Moulded chocolates, , Naugat, Marshmellow, Panning chocolate, Fudge, Tablets, Pralines and confections like gummy and pate de fruitsWe hope this program will help you immensely to replicate these recipes in your home kitchen as well in any bakery or professional productionCaramel Truffle - Caramel flavored ganache, coated in chocolate.Cinnamon Mix Berry - A ganache made with a combination of mixed berry pate de fruit and cinnamon flavoured ganache. The ganache is cut and enrobed in tempered chocolateLemon and Earl Grey Ganache- A bonbon that is a combination of lemon jelly along with an earl grey flavoured ganache.Mango Marshmellow - Learn the technique of making marshmallows, flavoured with mango.Panning Chocolate - Learn to make panned nuts , also called dragees and also the technique of panning various otherPate de fruits and Marshmallow roll - A roll made from a layer of pate the fruit and marshmallow that's rolled.entres like nougat, pate de fruit etc.Peanut Fudge - Nougat is a confection made from egg whites whipped along with honey, sugar and folded with candied nuts. It comes from the word meaning 'nut bread'. It has a chewy consistencyPistachio Marzipan and lemon Ganache - A combination of pistachio flavoured marzipan, paired along with lemon flavoured chocolate ganache.Sable Viennois with Caramel - A crisp and crumbly sable along with a thin layer of salted caramel. This is then dipped into tempered chocolate.Tablet with Textures - A moulded bonbon with a coconut praline and jasmine tea ganache.Lime Ganache- Selection of designer petit fours for room amenities
