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所在平台: Udemy |
课程主页: https://www.udemy.com/course/modern-french-pastries-and-cakes-by-world-pastry-champion/
课程评论：没有评论
**课程名称：** 世界冠军带来的现代法式甜点与蛋糕 **课程概述：** 这是一门由世界顶级糕点师教授的课程，专注于现代法式甜点和蛋糕的制作。课程将涵盖五款世界级水准的蛋糕，融合了多种经典和创新的元素，包括不同类型的海绵蛋糕、脆米蛋糕（croquatine）、坚果蛋糕底、杏仁海绵蛋糕、水果馅料、啫喱、奶油、淋面和装饰。 **课程亮点：** * ** berry vanilla (莓果香草):** 体验莓果啫喱与香草慕斯的美妙结合，搭配巧克力杏仁蛋糕底。最终以闪亮的红色镜面淋面完成，您将学会如何构建各层元素、脱模、淋面和装饰。 * ** Petit Antoine (小安托万):** 这款甜点集多种口感于一身，拥有香脆的果仁糖底、榛子达可瓦兹饼以及浓郁的软心甘纳许，并饰以闪亮的脆皮巧克力片和柔滑的牛奶巧克力鲜奶油。 * ** Raspberry Rose st. Honore (树莓玫瑰圣多诺黑):** 这是对经典圣多诺黑的现代诠释。香脆的萨布蕾饼底铺上树莓果酱和脆皮泡芙，内填树莓奶油，并以完美的树莓与玫瑰风味组合点缀。 * ** Supreme (至尊):** 学习制作和组装这款甜点，包括香脆的 "Traou Mad" 饼干底、牛奶巧克力甘纳许、酸甜的百香果啫喱以及酸奶慕斯。最终以清透的镜面淋面完成，呈现诱人外观和绝佳风味。 * ** Tiramisu Yule Log (提拉米苏树干蛋糕):** 灵感源自经典的提拉米苏风味，这款法式甜点采用浸泡了咖啡糖浆的手指饼干底，搭配浓郁的咖啡甘纳许和柔滑的马斯卡彭奶油。 **课程价值：** 本课程为学习法式甜点和蛋糕打下坚实基础，通过对不同蛋糕底、组件及其组合的深入讲解，帮助学员掌握制作技巧。我们希望本课程能极大地帮助您在家中厨房，乃至在任何烘焙店或专业生产中成功复刻这些精美绝伦的食谱。
Modern French Pastries and cakes are always a star when we talk about French pastriesThis program will cover 5 world class cakes which have combination of different sponges, croquatine, nut bases, alond sponges, Fruit filling, jelly, cream , glazes and garnishingBerry Vanilla-A beautiful combination of berry jelly, with creamy vanilla mousse on a chocolate almond sponge base. The pastry is glazed with a shiny red mirror glaze. You will learn how to construct the pastry building all the elements, unmoulding, glazing and garnishing.Petit Antoine -A dessert that combines various textures. A crunchy praline base, a hazelnut daquoise and a dense ganache molleuse, finished with a shiny crispy chocolate disk and creamy whipped milk chocolate chantilly.Raspberry Rose st. Honore -A modern take on the classic St. Honore. A crunchy sable base topped with raspberry jam and craqueline topped choux pastry filled with raspberry cream elevated and finished off with a perfectly balanced combination of raspberry and rose.Supreme -Learn to create the elements and assemble a Crisp Traou Mad cookie base along with a milk chocolate ganache and tangy passion fruit jelly paired with a yoghurt mousse. This dessert is glazed with a clear neutral glaze making it appealing and delicious.Tiramisu Yule Log -Inspired by the flavours of the classic tiramisu, this is a pastry version made with ladyfinger biscuit base soaked with coffee syrup, a decadent coffee infused ganache and a creamy mascarporne mousse.This program will be a perfect base to understand French pastries and cakes with lots of different bases and components used in formation.We hope this program will help you immensely to replicate these recipes in your home kitchen as well in any bakery or professional production
