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所在平台: Udemy |
课程主页: https://www.udemy.com/course/advance-modern-french-pastries-by-world-pastry-champion/
课程评论：没有评论
**课程名称：** 世界糕点冠军的现代法式甜点进阶 **课程概述：** 本课程由世界糕点冠军 Tan Loon 师傅倾情打造，将教授您制作六款世界级的现代法式甜点及蛋糕。每款甜点都包含基底、酥脆层、内馅、奶油、淋面和喷砂等多种复杂而美味的组成部分。您将学习如何精确地构建这些甜点，并掌握精致的装饰技巧，为您的作品增添艺术气息。 **甜点介绍：** * **蓝莓树桩蛋糕 (Blueberry Log Cake):** 湿润的蓝莓海绵蛋糕，包裹着美味的蓝莓奶油芝士慕斯，搭配草莓果冻和浸泡了草莓糖浆的手指饼干，口感丰富，层次分明。 * **热带芝士蛋糕树桩 (Exotic Cheese Cake Log):** 这款现代法式甜点拥有香脆的萨布蕾基底，铺上由菠萝和芒果制成的热带水果compote，再佐以如芝士蛋糕般绵密的烘烤蛋糕体。顶部淋上顺滑的牛奶巧克力鲜奶油甘纳许，带来香浓的奶酪与巧克力碰撞。 * **榛果咖啡管 (Hazelnut Coffee Tube):** 这款 petit gateau (小甜点) 或 entremet (慕斯蛋糕) 包含轻盈的榛果慕斯，中心是咖啡甘纳许，搭配榛果达阔丝。底部还有一个榛果果仁糖风味的酥脆基底，口感与风味俱佳。 * **荔枝草莓球 (Lychee Strawberry Sphere):** 这是一款令人愉悦的甜点，由覆盆子果酱和开心果海绵蛋糕包裹着荔枝奶油慕斯，底部是开心果碎粒饼底，带来清新果香与坚果的完美融合。 * **莫塞杜德诺瓦 (Morcedu des Noix):** 巧克力与橙子的绝妙组合在此款甜点中得以重现。它由奢华的布朗尼基底、湿润的巧克力杏仁海绵蛋糕、轻盈的橙子奶油和包裹着巧克力脆壳核桃的橙子巧克力甘纳许组成，外层环绕着浓郁的巧克力慕斯，每一口都是极致的享受。 * **特鲁弗洛 (Trufullo):** 这款甜点融合了香料浆果果冻、薄荷风味甘纳许和焦糖腰果，并被浓郁的巧克力慕斯所包围。其基底是湿润的巧克力杏仁海绵蛋糕，带来辛辣、薄荷、坚果和巧克力的多重味觉体验。 **学习目标：** 通过本课程的学习，您将能够掌握现代法式甜点的精髓，学习如何制作出层次丰富、口感细腻、外观精美的创意甜点，并提升您的装饰与造型能力，成为一名更出色的糕点师。
World Pastry Champion Chef Tan Loon create this topic with 6 world class Mordern French Pastries and cakesEach cakes have components of bases, crunch, filling, cream, glaze and spray. You will be learning how to construct these cakes and also how to finish them with garnishesBlueberry Log Cake- A moist blueberry sponge, encasing a delicious blueberry flavored cream cheese mousse along with strawberry jelly and a lady finger biscuit soaked with strawberry syrupExotic Cheese Cake Log- A modern french pastry constructed with a sable base topped with an exotic fruit compote made from pineapple and mangoes, baked with a just like cheesecake sponge. The cake is topped with a creamy milk chocolate whipped ganacheHazelnut coffee Tube- A petit gateau or entremet made with a light hazelnut mousse with a coffee ganache centre and hazelnut dacquoise. It also consists of a hazelnut praline flavoured crunchy base.Lychee Strawberry Sphere - A delicious dessert consisting of raspberry confit and pistachio sponge encased with a lychee cream mousse, on a pistachio crumble base.Morcedu des Noix -The heavenly combination of chocolate and orange is recreated in this dessert. It consists of a decadent brownie base, along with a moist chocolate almond sponge, a light orange cream and an orange chocolate ganache filled with chocolate coated walnuts, surrounded by a decadent chocolate mousse.Trufullo - A combination of spiced berry jelly along with a mint flavoured ganache and caramalised cashew-nuts, surrounded with a dense chocolate mousse. The base for the dessert consists of a moist chocolate almond sponge.
