Basic French Pastry By World Pastry Champion

Basic French Pastries by APCA Malaysia- An International Pastry & Culinary School

What you'll learn
Learn Basic French Pastries by World Pastry Champion Chef Tan Wei Loon
This program is from APCA Malaysia, one of the most famous Pastry & Culinary school in Asia Pacific
All recipes can be produced at home
This program is part of the basic level of Pastry Arts
Requirements
No pre requirement for this program
Description
Basic French Pastry by World Pastry ChampionBasic French Pastries by APCA Malaysia- An International Pastry & Culinary SchoolUnderstanding of Basic French Pastries is very important if you have to bake like a professional. This program cover the most basic level of recipes covering Meringue, butter cream, almond sponges, cup cakes, savarin, Meringuette , chocolate cake and macaroons.It very important to understand these technique as this will help to master the skills of next level in case to wish to take your learning to next levelYou will be covering following 7 recipes in this program which can act as a base for you to develop further taking more advance course -Butter Cream Cup Cakes - Individually sized moist butter cakes decorated with delicious cream cheese frostingChocolate Macarons ( French Meringue) - A classic French confection of two merengue shells sandwiched with rich chocolate ganacheDacqoise with Butter cream - A light and chewy cake cake made with merengue and hazelnuts , sandwiched together with delicious coffee buttercream.Floating Island - This quintessential classic French dessert consists of poached merengue floating as a island in creamy anglaise sauceMeringuette ( chocolate cake) - A chocolate based dessert made with chocolate mousse, filled with apricot and a crunchy meringue base and glazed. It shows a coination of various textures in a dessert.Pavlova - The textures of crispy merengue, rich cream, and fresh fruits combine in honour of ballerina Anna pavlova that hase because a worldwide classic.Savarin - A light yeast based dough baked and soaked in a flavorful syrup that accomapies well with cream and fresh fruits.

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Baba

Lecture 3 Chocolate Meringue Cake

Lecture 4 Cupcake

Lecture 5 Dacquoise

Lecture 6 Floating Island

Lecture 7 Macaron

Lecture 8 Pavlova

This program covers various techniques and skill need to make different basic french pastries like Macaron , Meringue, Cup cakes, butter cream and alomd sponges