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所在平台: Udemy |
课程主页: https://www.udemy.com/course/master-chef-series-chocolate-confectionery-chef-lim/
课程评论：没有评论
Coursera 上的「Master Chef 系列 - 巧克力与糖果 - Lim 厨师」课程是一个由世界甜点冠军教授的专业课程。本课程旨在教授学员 13 款世界级巧克力和糖果食谱，这些食谱基于不同的技艺和技术，并且易于在家中厨房复现。 课程内容涵盖了多种经典巧克力和糖果的制作方法，包括： * **杏仁柠檬酱 (Almond Lemon Spread)**：学习制作完美的杏仁酱，并巧妙融入柠檬风味。 * **香蕉百香果焦糖 (Banana Passion Caramel)**：制作一款淋面巧克力棒，内含焦糖风味的甘纳许。学员将学习制作甘纳许、切割和淋面等关键技巧。 * **巧克力脆脆 (Chocolate Crispy)**：学习制作含有巧克力的糖果，掌握烹饪技巧以达到完美的质地和稠度。 * **椰子焦糖酱 (Coconut Caramel Spread)**：学习制作果仁糖（Pralines），一种将焦糖化的坚果和糖制成酱的糖果。课程将教授如何制作完美的香菜味杏仁果仁糖酱，以及切割和淋面技术。 * **软糖 (Gummy)**：学习制作具有果冻般质地的水果软糖。 * **覆盆子芒果酱 (Raspberry Mango Jam)**：这款巧克力夹心糖（bon bon）结合了梨子和菲律宾青柠（calamansi）的风味，搭配美味的罗勒甘纳许，创造出独特的口感和风味。 * **榛果酱 (Hazelnut Spread)**：学习制作完美的梨子和菲律宾青柠风味的果酱（pate de fruit）。 * **荔枝果酱 (Lychee Pate de fruits)**：奶油巧克力、八角和覆盆子组合，创造出甜辣味的巧克力夹心糖。 * **橙香香草棉花糖 (Orange Vanilla Marshmellow)**：这款巧克力夹心糖将融合了酸甜覆盆子果酱和白巧克力甘纳许的口感。 * **百香果椰子 (Passion Coconut)** * **花生焦糖棒 (Peanut Caramel Bar)** * **覆盆子巧克力棒 (Raspberry and Chocolate Bar)** * **软牛轧糖 (Soft Nougat Chocolate)** 本课程将帮助学员深入理解甘纳许（Ganaches）、模具巧克力（Moulded chocolates）、果仁糖（Pralines）以及软糖（gummy）和果酱（pate de fruits）等糖果的制作原理。课程的最终目标是让学员能够在家中厨房、糕点店或专业生产中成功复刻这些精美食谱。
Chocolate and confection by World Pastry championThis program will cover 13 world class recipes based on different skills and techniques about chocolate and confections which can be easily replicated in the kitchenAlmond Lemon Spread - Learn the art of making a perfect almond spread with Lemon to it.Banana Passion Caramel - A dipped chocolate bar made from caramel flavored ganache. You will learn the science of making a ganche, cutting and dipping.Chocolate crispy - A confection made with chocolate. Learn the art of cooking it to attain the perfect texture and consistency.Coconut Caramel spread - Pralines are a category of confections made by caramelizing nuts and sugar and making it into a paste. Learn to make a perfect batch of coriander flavored almond praline, cutting the bon bon and dipping it.Gummy - Learn how to make gummies, a fruit gum candy with a jelly like texture.Raspberry Mango Jam- 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 textureHazelnut spread - Learn the art of making a perfect pear and calamansi flavoured pate de fruit.Lychee Pate de fruits - Milk chocolate, star anise, and raspberry combine to make a spicy and sweet bon bon.Orange Vanilla Marshmellow - This bon bon with combine the textures of tangy raspberry jelly and white chocolate ganache.Passion coconutPeanut Caramel BarRaspberry and chocolate BarSoft Naugat ChocolateThis program will be a perfect way to understand more about Ganaches, Moulded chocolates, Pralines and confections like gummy and pate de fruitsWe hope this program will help you immensely to replicate these recipes in your home kitchen as well in any bakery or professional production
