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所在平台: Udemy |
课程主页: https://www.udemy.com/course/chocolate-and-confectionary-by-world-pastry-champion/
课程评论：没有评论
Coursera 甜点课程：世界糕点冠军的巧克力与糖果制作 本课程由世界糕点冠军倾情授课，深入浅出地讲解10款世界级的巧克力和糖果配方，这些配方均可在家中厨房轻松复刻。 课程涵盖了多种核心技能和技术，包括： * **果酱（Pate de fruits）制作：** 学习制作经典的杏桃百香果果酱，掌握果酱的制作艺术。 * **焦糖甘纳许（Caramel Ganache）：** 制作一款包裹纯焦糖甘纳许的巧克力棒，了解甘纳许的科学原理、切割与蘸裹技巧。 * **黑醋栗焦糖（Cassis Caramel）：** 学习制作含有黑醋栗果泥和奶油的糖果，掌握其烹饪至完美质地的技巧。 * **香菜果仁糖（Coriander Praline）：** 学习制作焦糖化坚果与糖制成的果仁糖酱，重点在于制作完美的香菜味杏仁果仁糖，以及糖果的切割和蘸裹。 * **异域风情焦糖（Exotic Caramel）：** 制作一款注模巧克力，将焦糖甘纳许与芒果、百香果和椰子等热带风味馅料相结合。 * **软糖（Gummy）：** 学习制作具有弹性果冻质地的水果软糖。 * **梨子罗勒注模巧克力（Pear and Basil Moulded Bon Bon）：** 结合梨子金桔果酱和美味的罗勒甘纳许，创造出独特风味和口感的注模巧克力。 * **梨子金桔果酱（Pear and Calamansi Pate de Fruits）：** 学习制作完美的梨子金桔风味果酱。 * **覆盆子八角甘纳许（Raspberry and Star Anise Ganache）：** 制作一款牛奶巧克力、八角和覆盆子相结合的甜辣风味巧克力。 * **覆盆子巧克力（Raspberry Bon Bon）：** 结合酸甜的覆盆子软糖与白巧克力甘纳许，创造出丰富的口感层次。 通过本课程，您将对甘纳许、注模巧克力、果仁糖以及软糖和果酱等糖果有更深入的理解。课程旨在帮助您在家中厨房或专业烘焙环境中，自信地复刻这些精彩的甜点。
Chocolate and confection by World Pastry championThis program will cover 10 world class recipes based on different skills and techniques about chocolate and confections which can be easily replicated in the kitchenApricot Passion Pate de fruits - Pate de fruit literally translates to fruit paste. Learn the art of making a perfect apricot and passion fruit pate de fruit.Caramel Ganache - A dipped chocolate bar made from caramel flavoured ganache. You will learn the science of making a ganche, cutting and dipping.Cassis Caramel - A confection made with blackcurrant puree and cream. Learn the art of cooking it to attain the perfect texture and consistency.Coriander Praline - Pralines are a category of confections made by caramalising nuts and sugar and making it into a paste. Learn to make a perfect batch of coriander flavoured almond praline, cutting the bon bon and dipping it.Exotic Caramel - This molded bon bon combines a caramel flavored ganache with an exotic filling of mango, passion fruit, and coconut.Gummy - Learn how to make gummies, a fruit gum candy with a jelly like texture.Pear and Basil Moulded Bon Bon- This bon bon combines the flavors or pear and calamansi in pate de fruit with a delicious basil genache to create a unique taste and texturePear and Calamansi Pate de Fruits - Learn the art of making a perfect pear and calamansi flavoured pate de fruit.Raspberry and Start Anise Ganache - Milk chocolate, star anise, and raspberry combine to make a spicy and sweet bon bon.Raspberry Bon Bon - This bon bon with combine the textures of tangy raspberry jelly and white chocolate ganache.This program will be a perfect way to understand more about Ganaches, Moulded chocolates, Pralines and confections like gummy and pate de dfruitsWe hope this program will help you immensely to replicate these recipes in your home kitchen as well in any bakery or professional production
