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所在平台: Udemy |
课程主页: https://www.udemy.com/course/fraisier/
课程评论：没有评论
**INDYASSA Pastry Course #2: 奇幻弗雷泽（Fantastic Fraisier）课程总结** 本课程是 INDYASSA 第七期日式甜点课程，主讲人将分享其最喜爱的法式经典甜点——弗雷泽（Fraisier）的制作方法。虽然弗雷泽是传统的法式蛋糕，但讲师在法国学习期间进行了改良，使其口感更轻盈，甜度更温和。 **课程内容亮点：** * **制作蓬松柔软的日式香草海绵蛋糕（Japanese vanilla sponge cake）。** * **学习调制浓郁但不厚重的香草奶油酱（Creme mousseline）。** * **制作闪亮的树莓果冻（Tart raspberry gelee）用于装饰。** * **掌握组装技巧，打造出外观精美的弗雷泽蛋糕。** **课程特色：** * **适合多种场合：** 制作出的弗雷泽蛋糕是派对的完美选择，也可能成为您店铺的热门单品。 * **无麸质版本：** 课程提供了成功的无麸质弗雷泽制作方法，适合对麸质敏感的学习者。 * **专业配方，家庭可操作：** 尽管使用专业配方，但讲师会详细演示每一个步骤，并分享实用技巧，帮助初学者也能轻松掌握。 * **深入讲解：** 课程不仅教授制作方法，还会揭示常见的错误及其解决方案，并提供其他有用的建议。 * **互动问答：** 不同于一般的烹饪视频，学习者可以在问答页面随时提问，获得讲师的解答。 准备好与我们一起制作一款令人惊艳的弗雷泽蛋糕，给家人和朋友留下深刻印象了吗？让我们开始吧！
This is my seventh Japanese pastry course, and I'd like to introduce to you one of my favorite desserts, Fraisier. This cake is actually one of the most iconic traditional French cakes; I learned this recipe when I was working in France. But I'm going to show you how to make my Fraisier which is lighter and has a gentler sweetness.In this course, you'll learn how to make soft and fluffy Japanese vanilla sponge cake, Creme mousseline which is a rich but light vanilla butter pastry cream, shiny tart raspberry gelee for decoration, and how to assemble to create a beautiful Fraisier. This cake is perfect for a party, and would likely be one of the most popular menu items in your shop. In addition, I also created this cake with a gluten-free version and it turned out great, so this course can also be enjoyed by those who are gluten-free.For this lesson, I will use the professional recipe but you can make it at home. I'm going to show you every single step even some small tips, so you will get the hang of it.I'm going to show you not only the recipe, but common mistakes and the solutions, and other helpful tips. Unlike when you just watch the average cooking video, you can ask me questions anytime on my Q & A page.Are you ready to make a fantastic Fraisier together to impress your family and friends?Let's get started!
