|
所在平台: Udemy |
课程主页: https://www.udemy.com/course/advance-tarts-torte-by-master-pastry-chef/
课程评论：没有评论
**课程名称：** Master Pastry Chef 进阶挞类课程 **课程简介：** 本课程由马来西亚APCA国际西点与烹饪学校的资深西点主厨教授，专注于提升学员在制作各类精致挞类点心方面的技能。课程的核心在于深入理解挞皮的制作方法，包括奶油法和酥粒法，以及它们如何影响挞的酥脆度，并结合不同烘烤技法进行运用。 学员将学习制作多种风味的挞馅，例如杏仁奶油、卡仕达奶油、开心果奶油、果酱以及巧克力甘纳许。此外，课程还将教授如何制作不同类型的海绵蛋糕或酥脆基底，以增加挞的风味和口感层次。学员还会学会如何运用新鲜水果或果酱来装饰和调味挞。课程的最后部分将涵盖不同类型的奶油、慕斯制作以及专业的淋面（Glazing）技巧。 本课程适合所有水平的烘焙爱好者，旨在掌握七种不同的高级挞配方，这些配方在家庭厨房中也易于复制。 **课程将涵盖的七种进阶挞：** 1. **巧克力覆盆子挞：** 采用巧克力甜挞皮，内填巧克力无粉海绵蛋糕、覆盆子果酱和轻盈的巧克力Chibouste。 2. **异域风情挞：** 甜挞皮内填菠萝杏仁奶油，搭配清爽的芒果凝乳和轻盈的加勒比鸡尾酒慕斯。 3. **西柚挞：** 甜 pastry dough 挞皮，内填开心果奶油和新鲜西柚果肉，顶部覆盖轻盈的西柚Chibouste和草莓果冻。 4. **榛果泡芙挞：** 焦糖化酥皮，顶部覆以果仁糖慕斯琳，并搭配注入香草Cremeux的小泡芙。 5. **勃朗峰挞 (Mont Blanc)：** 将经典的勃朗峰风味以现代挞的形式重新演绎。 6. **梨子焦糖挞：** 采用甜 pastry，搭配杏仁奶油和糖渍梨子，以现代而美观的方式呈现，突出梨子的质感。 7. **升级版芝士挞：** 杏仁酥皮，内含烘烤芝士蛋糕，填充柑橘类Pain de Gène、轻盈奶油芝士慕斯和清爽的青柠蜜饯。
Advance Tart by APCA Malaysia- An International Pastry & Culinary SchoolUnderstanding of dough to make a tart is very important. The way you make the dough, either creaming or crumble method ensure the crunch in it which also depend on the type of baking you apply.You will learn about the different filling which could be almond cream, Custard cream , Pistachio cream , Jams or chocolate ganache. You will also learn how to make different sponges or crunch base which you use to provide extra texture. You will also learn how to add fruits in the from of fresh fruit or spreads. Lastly you will be making different types of cream or mousse and the glazing techniquesThis program cover all level of different types of tartsYou will be covering 7 different types of Advance tarts with different composition in this program which can be easily replicated in kitchen -Chocolate Raspberry Tart - Chocolate sweet pastry tart shell, filled with a chocolate flourless sponge, raspberry jam and a light chocolate chibouste.Exotic Tart - Sweet tart shell filled with pineapple almond cream, refreshing mango compote, and light caribbean cocktail mousseGrapefruit Tart - Sweet paste dough lined tart, filled with pistachio cream along with fresh grape fruit segments, topped with a light grapefruit chibouste and strawberry jellyHazelnut choux Tart - Caramelized puff pastry topped with praline mousseline and small choux pastry filled with vanilla cremeux.Mont Blanc - The classic flavours of Mont Blanc reimagined into a modern tart.Pear and Caramel Tart - Sweet pastry, Almond Cream and poached pears presented in a modern and beautiful way to accentuate the pears beautyCheese Tart Revisited - Almond shortcrust with baked cheesecake, filled with citrus pain de gene, light cream cheese mousse, and refreshing lime confit.
