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所在平台: Udemy |
课程主页: https://www.udemy.com/course/basic-french-pastry-by-world-pastry-champion/
课程评论：没有评论
**课程名称：** 世界糕点冠军的基础法式糕点 **课程概述：** 本课程由国际糕点与烹饪学校 APCA Malaysia 的世界糕点冠军教授，旨在帮助学习者掌握基础法式糕点的烘焙技巧，为进阶学习奠定坚实基础。课程涵盖了包括蛋白霜、奶油霜、杏仁海绵蛋糕、杯子蛋糕、萨瓦林蛋糕、马卡龙等在内的七种经典法式糕点。学习这些基础配方和技法至关重要，能够帮助您像专业人士一样烘焙，并为日后学习更高级的糕点制作打下基础。 **课程内容：** 本课程将重点讲解以下七种经典法式糕点： 1. **奶油霜杯子蛋糕：** 制作湿润的独立小份黄油蛋糕，并装饰以美味的奶油奶酪糖霜。 2. **巧克力马卡龙（法式蛋白霜）：** 制作经典的法式甜点，两片由蛋白霜制成的马卡龙壳中间夹着浓郁的巧克力甘纳许。 3. **达阔瓦兹奶油霜：** 制作由蛋白霜和榛子制成的轻盈有嚼劲的蛋糕，中间夹有美味的咖啡奶油霜。 4. **漂浮岛：** 这款经典的法式甜点由水煮蛋白霜组成，漂浮在奶油蛋奶酱（Anglaise）中，形似一座小岛。 5. **巧克力蛋白霜蛋糕：** 一款以巧克力慕斯为基础的甜点，内含杏子果酱和一个酥脆的蛋白霜底座，并淋有淋面。它展示了甜点中多种质地的融合。 6. **帕夫洛娃：** 以芭蕾舞演员安娜·帕夫洛娃命名的经典甜点，集酥脆的蛋白霜、浓郁的奶油和新鲜水果的口感于一体，已风靡全球。 7. **萨瓦林蛋糕：** 制作一种轻盈的发酵面团蛋糕，烘烤后浸泡在风味浓郁的糖浆中，适合搭配奶油和新鲜水果。 **课程价值：** 掌握这些基础烘焙技巧将为您未来的糕点学习之旅提供一个坚实且多样的基础，鼓励您在掌握这些技能后，继续探索更高级的糕点制作课程。
Basic French Pastry by World Pastry ChampionBasic French Pastries by APCA Malaysia- An International Pastry & Culinary SchoolUnderstanding of Basic French Pastries is very important if you have to bake like a professional. This program cover the most basic level of recipes covering Meringue, butter cream, almond sponges, cup cakes, savarin, Meringuette , chocolate cake and macaroons.It very important to understand these technique as this will help to master the skills of next level in case to wish to take your learning to next levelYou will be covering following 7 recipes in this program which can act as a base for you to develop further taking more advance course -Butter Cream Cup Cakes - Individually sized moist butter cakes decorated with delicious cream cheese frostingChocolate Macarons ( French Meringue) - A classic French confection of two merengue shells sandwiched with rich chocolate ganacheDacqoise with Butter cream - A light and chewy cake cake made with merengue and hazelnuts , sandwiched together with delicious coffee buttercream.Floating Island - This quintessential classic French dessert consists of poached merengue floating as a island in creamy anglaise sauceMeringuette ( chocolate cake) - A chocolate based dessert made with chocolate mousse, filled with apricot and a crunchy meringue base and glazed. It shows a coination of various textures in a dessert.Pavlova - The textures of crispy merengue, rich cream, and fresh fruits combine in honour of ballerina Anna pavlova that hase because a worldwide classic.Savarin - A light yeast based dough baked and soaked in a flavorful syrup that accomapies well with cream and fresh fruits.
