Basic Plated Dessert By Master Chef

[LeeAndro]

Last updated 10/2021MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHzLanguage: English | Size: 1.81 GB | Duration: 1h 27m

Basic Plated dessert by APCA Malaysia- An International Pastry & Culinary School

What you'll learn
Learn the Basic Plated dessert by Master Chef
Learn about Creme Brule and Cream Caramel
Learn about apple strudel and Crepe suzette
Learn about dessert making at home
Requirements
No pre requisite as you will learn from basic level
Description
Basic Plated Dessert by Master ChefThis program will cover 8 world class basic recipes based on different skills and techniques about plated dessert and can be easily replicated in the kitchenApple Strudel - A classic Austrian dessert and consists of dough pulled paper thin and filled with an apples, cinnamon, raisins and sugar before rolling and baking until crispApple Tart Tatin - Named after the tatin sister and after the hotel is was first made in, consists of beautiful layers of caramelised apples baked with flaky golden puff pastryBerry Parfait - A sweet and tangy glace with the flavours of raspberry, strawberry and blackberry topped with fresh berriesChocolate Fondue - A moist dark chocolate cake with a molten flowing centre, served hot next to cold vanilla ice creamCrepe Suzette - Thin delicate crepes flambeed with sugar, fresh oranges and CointreauCreme Brule - A soft and creamy custard set over a dark caramel and baked before inverting to create a delicious vanilla pudding topped with caramelNaugat Glacier - A semi frozen parfait of cream and nuts and combined with a crisp salty sable basePanacotta - An Italian dessert meaning cooked cream, that's set with gelatine, usually served with jelly or fresh fruit.​

The rich taste of the cream is perfectly balanced with the freshness and acidity from the fruitThis program will be a perfect to be used in a small restaurant or Cafe. This also act as a good starting for advance level plated desserts in Fine DiningWe hope this program will help you immensely to replicate these recipes in your home kitchen or professional production

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Apple Streudel

Lecture 3 Apple Tatin

Lecture 4 Berry Parfait

Lecture 5 Chocolate Fondant

Lecture 6 Crepe Suzette

Lecture 7 Creme Brulee

Lecture 8 Nougat Glacer

Lecture 9 Panna Cotta

This course is suitable for home Bakers, students and Enthusiasts

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