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所在平台: Udemy |
课程主页: https://www.udemy.com/course/advance-level-venoisserie-by-master-baker/
课程评论：没有评论
**Coursera 课程：大师级法式酥皮糕点课程** 本课程专为希望掌握法式酥皮糕点和丰富面团制作技巧的学习者设计。课程涵盖九种世界一流的酥皮糕点和丰富面团，内容皆可在家庭厨房轻松复现。 **课程亮点：** * **多样的经典与创新口味：** * **百慕大三角 (Bermuda Triangle)：** 奶油芒果馅的布里欧修，撒上柠檬酥。 * **甜蜜布里欧修 (Dolce Brioche)：** 结合香脆的脆皮和自制焦糖炼乳的布里欧修。 * **千层布里欧修 (Brioche Feuillete)：** 经过可颂式折叠的布里欧修，口感松软而酥脆。 * **树莓双色可颂 (Raspberry bi colour Croissants)：** 学习制作受欢迎的双色可颂，搭配自制树莓酱。 * **果仁丹麦酥 (Fruit & Nut Danish)：** 酥脆可颂面团包裹自制格兰诺拉麦片，内含多种干果和坚果。 * **柠檬莓果布里欧修 (Lemon Berry Brioche)：** 融合柠檬与蓝莓果酱的丰富布里欧修，口感甜美。 * **潘妮朵尼 (Pannetone)：** 意大利经典圣诞甜面包，如布里欧修般轻盈黄油，饱含朗姆酒浸渍葡萄干和橙皮。 * **巧克力杏仁丹麦卷 (Chocolate almond Danish Loaf)：** 可颂面团包裹自制杏仁膏和黑巧克力，独特的折叠技艺成就精美造型。 * **法式杏仁酥 (Pithivier)：** 经典法式酥点，内含反转酥皮和杏仁奶油。 * **深入理解面团特性：** 课程将帮助您全面理解各种丰富面团和酥皮面团。 * **实用技能培养：** 您将学习制作经典以及带有异国风味和馅料的烘焙产品。 * **家庭与专业适用：** 本课程旨在帮助您在家中轻松复制这些食谱，也可应用于任何面包店或专业生产环境。 本课程是学习不同丰富面团和酥皮面团的理想选择。
Laminated Pastries and rich dough are something which does not need too much or a storage and great stuff for picnic and partiesThis program will cover 9 world class laminated pastries and rich dough which can be easily replicated in the kitchenBermuda Triangle - Brioche dough filled with mango cream and topped with lemon sableDolce Brioche - Brioche with its naturally soft and rich characteristics, Pairs with a crispy craquelin and homemade dulce de lecheBrioche Feuillete - Sweet and rich brioche dough that has undergone the lamination like croissant giving it a soft but flaky texture.Raspberry bi colour Croissants- Learn to make popular bi color croissant filled with homemade raspberry jamFruit & Nut Danish - This danish combines flaky croissant dough filled with homemade granola made from a variety of dried fruits and nuts. Flaky and deliciousLemon Berry Brioche - Rich brioche combines with a lemon and blueberry jam creating rich, soft and sweet tastes and textures.Pannetone- Italian sweet bread with origin in Milan, typically eaten at Christmas. It is made from a brioche like dough infused with rum soaked raisins and orange peel. It is light in texture and buttery to taste.Chocolate almond Danish Loaf- Homemade almond marzipan, dark chocolate, wrapped in croissant dough with a unique form of lamination creating a beautiful design.Pithivier - This French classic is thought to come from the town of Pithiviers france. There are many varieties of the pithivier for many occasions but this classic consists of Invert Puff pastry and almond creamThis program will be a perfect way to understand different rich dough and laminated dough. You will be learning some classic as well as breads & Venoisserie with some exotic flavours and fillingWe hope this program will help you immensely to replicate these recipes in your home kitchen as well in any bakery or professional production
