Advance Modern French Pastries By World Pastry Champion
Date: 9 June 2025 | Posted by: 0nelove
Advance Modern French Pastries By World Pastry Champion
Last updated 1/2023
MP4 | Video: h264, 1920x1080 | Audio: AAC, 44.1 KHz
Language: English | Size: 14.90 GB | Duration: 5h 51m
This course will cover the basic understanding of the modern french pastries with new techniques and Ideas.
What you'll learn
Learn Modern French Pastries
Learn advance level cakes
Learn advance Garnishes
Learn advance sponges, cream , filling and glazes
Requirements
No pre requirement for this program
Description
World Pastry Champion Chef Tan Loon create this topic with 6 world class Mordern French Pastries and cakesEach cakes have components of bases, crunch, filling, cream, glaze and spray. You will be learning how to construct these cakes and also how to finish them with garnishesBlueberry Log Cake- A moist blueberry sponge, encasing a delicious blueberry flavored cream cheese mousse along with strawberry jelly and a lady finger biscuit soaked with strawberry syrupExotic Cheese Cake Log- A modern french pastry constructed with a sable base topped with an exotic fruit compote made from pineapple and mangoes, baked with a just like cheesecake sponge. The cake is topped with a creamy milk chocolate whipped ganacheHazelnut coffee Tube- A petit gateau or entremet made with a light hazelnut mousse with a coffee ganache centre and hazelnut dacquoise. It also consists of a hazelnut praline flavoured crunchy base.Lychee Strawberry Sphere - A delicious dessert consisting of raspberry confit and pistachio sponge encased with a lychee cream mousse, on a pistachio crumble base.Morcedu des Noix -The heavenly combination of chocolate and orange is recreated in this dessert. It consists of a decadent brownie base, along with a moist chocolate almond sponge, a light orange cream and an orange chocolate ganache filled with chocolate coated walnuts, surrounded by a decadent chocolate mousse.Trufullo - A combination of spiced berry jelly along with a mint flavoured ganache and caramalised cashew-nuts, surrounded with a dense chocolate mousse. The base for the dessert consists of a moist chocolate almond sponge.
This program is suitable for enthusiasts , students , teachers and professionals
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