|
所在平台: Udemy |
课程主页: https://www.udemy.com/course/basic-plated-dessert-by-master-chef/
课程评论：没有评论
**课程名称：** 经典盘式甜点大师班 **课程概述：** 本课程由名厨教授，涵盖8款世界经典盘式甜点，重点讲解制作过程中涉及的不同技能和技术，并易于在家中或咖啡馆/小型餐厅复制。课程内容包括： * **苹果卷 (Apple Strudel)：** 经典的奥地利甜点，特色是薄如纸的酥皮，内馅为苹果、肉桂、葡萄干和糖，烘烤后酥脆可口。 * **焦糖苹果挞 (Apple Tart Tatin)：** 以其名字和起源地命名，以焦糖化的苹果层搭配金黄酥脆的千层酥皮烤制而成。 * **浆果百汇 (Berry Parfait)：** 酸甜可口的慕斯，融合覆盆子、草莓和黑莓的风味，顶部点缀新鲜浆果。 * **熔岩巧克力蛋糕 (Chocolate Fondue)：** 湿润的黑巧克力蛋糕，中心包裹着流动的巧克力熔岩，搭配冰淇淋一同享用。 * **橙味可丽饼 (Crepe Suzette)：** 薄而精致的可丽饼，淋上糖、新鲜橙汁和君度酒后火焰烹制。 * **焦糖布丁 (Crème Brule)：** 软滑柔嫩的蛋奶糊，覆盖一层深色焦糖，烘烤后冷藏，制作出香甜的香草布丁。 * **冻牛轧糖 (Nougat Glacier)：** 半冷冻的奶油和坚果百汇，搭配酥脆咸香的饼干底。 * **意式奶冻 (Panacotta)：** 意大利语意为“煮奶油”，用明胶凝固，通常搭配果冻或新鲜水果，奶油的浓郁风味与水果的清新酸度完美平衡。 本课程适合用于小型餐厅或咖啡馆，也是进一步学习高级盘式甜点的良好起点。无论是家庭厨房还是专业制作，本课程都能提供极大的帮助。
Basic Plated Dessert by Master ChefThis program will cover 8 world class basic recipes based on different skills and techniques about plated dessert and can be easily replicated in the kitchenApple Strudel - A classic Austrian dessert and consists of dough pulled paper thin and filled with an apples, cinnamon, raisins and sugar before rolling and baking until crispApple Tart Tatin - Named after the tatin sister and after the hotel is was first made in, consists of beautiful layers of caramelised apples baked with flaky golden puff pastryBerry Parfait - A sweet and tangy glace with the flavours of raspberry, strawberry and blackberry topped with fresh berriesChocolate Fondue - A moist dark chocolate cake with a molten flowing centre, served hot next to cold vanilla ice creamCrepe Suzette - Thin delicate crepes flambeed with sugar, fresh oranges and CointreauCrème Brule - A soft and creamy custard set over a dark caramel and baked before inverting to create a delicious vanilla pudding topped with caramelNaugat Glacier - A semi frozen parfait of cream and nuts and combined with a crisp salty sable basePanacotta - An Italian dessert meaning cooked cream, that's set with gelatine, usually served with jelly or fresh fruit. The rich taste of the cream is perfectly balanced with the freshness and acidity from the fruitThis program will be a perfect to be used in a small restaurant or Café. This also act as a good starting for advance level plated desserts in Fine DiningWe hope this program will help you immensely to replicate these recipes in your home kitchen or professional production
