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所在平台: Udemy |
课程主页: https://www.udemy.com/course/professional-fine-dining-plated-dessert-by-master-chef/
课程评论：没有评论
Coursera专业精美餐盘甜点课程大师班 本课程由大师级厨师教授，涵盖七款世界级精美餐盘甜点，每款甜点都基于不同的技法和技巧，且易于在家居厨房或专业厨房中复制。 课程内容包括： * **巧克力慕斯与橙子糖渍 (Chocolate Mousse & Orange confit)**: 一款单人份甜点，包含酥脆基础上的巧克力慕斯千层酥、橙子糖渍和血橙冰砂。 * **怀旧胡萝卜蛋糕 (Carrot Cake Revisited)**: 以解构形式呈现的胡萝卜蛋糕，包含胡萝卜蛋糕、奶油奶酪糖霜、焦糖核桃、橙味胡萝卜糖渍，搭配胡萝卜橙子雪葩。 * **怀旧日式芝士蛋糕 (Japanese Cheese cake Revisited)**: 包含芝士蛋糕、草莓果冻、轻盈的草莓泡沫、维也纳脆饼和香缇奶油，并佐以新鲜草莓和罗勒。 * **天堂浆果 (Paradise Berries)**: 融合芝士与浆果风味，包含芝士冰淇淋、覆盆子雪葩、草莓雪葩，搭配香醋酱汁和酥粒。 * **菠萝牛奶饭 (Pineapple Riz au lait)**: 一款亚洲风味甜点，包括橙汁慢煮菠萝，搭配牛奶煮饭，佐以柠檬风味舒芙蕾和脆糖杏仁片。 * **覆盆子舒芙蕾 (Raspberry Souffle)**: 学习制作完美舒芙蕾的艺术，这款温热甜点由覆盆子风味蛋奶糊和打发的蛋白霜制成，搭配柠檬雪葩。 * **橘子先生 (La Mandarin)**: 一款冷甜点，包含榛子百利甜酒慕斯，置于香脆榛子果仁糖酥底之上，搭配巧克力杏仁海绵蛋糕、青柠打发果冻和柑橘焦糖酱。 本课程非常适合用于高品质餐厅、精致餐饮场所或高端咖啡馆。我们希望本课程能极大地帮助您在家居厨房或专业生产中复制这些美味的甜点。
Professional Plated Dessert by Master chefThis program will cover 7 world class plated dessert based on different skills and techniques about plated dessert and can be easily replicated in the kitchenChocolate Mousse & Orange confit- An individual portion dessert consisting of a mille feuille of chocolate mousse on a crunchy base, an orange confit and blood orange granitaCarrot Cake Revisited - A deconstructed plating of carrot cake composed of carrot cake, cream cheese frosting, caramelised walnuts, confit carrots paired with a carrot orange sorbet.Japanese Cheese cake Revisited - Cheesecake, strawberry jelly, airy strawberry foam, sable viennois and crème chantilly along with fresh strawberries and basilParadise Berries - A combination of cheese and berries. It consists of a cheese ice cream, raspberry sorbet and strawberry sorbet along with a balsamic reduction and crumblePineapple Riz au lait - An asian inspired dessert consisting of pineapples poached in orange juice, served along with rice cooked in milk. The dessert is accompanied with a lemon flavoured souffle and crisp nougatine.Raspberry Souffle - Learn the art of making a perfect souffle. A warm dessert made from raspberry flavoured custard and beaten egg white meringue. It is served along with a lemon sorbet..La Mandarin - A cold dessert made a hazelnut parfait on a crunchy hazelnut praline base and chocolate almond sponge, served along with lime whipped jelly and citrus caramel sauce.This program can be perfectly used in a high quality restaurant, Fine dining or High End cafe.We hope this program will help you immensely to replicate these recipes in your home kitchen or professional production
