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French Entremet Master class with APCA chef online
Rating: 4.1 out of 5(7 ratings)
83 students

French Entremet Master class with APCA chef online

This course will cover various cakes covering different recipes & techniques
Created byAPCA CHEF Online
Last updated 12/2021
English

What you'll learn

  • Learn Master class level French Cakes
  • Learn Advance Entremet
  • Learn modern french cakes
  • Learn cakes from the Master chef

Course content

1 section • 8 lectures • 4h 41m total length

  • Introduction0:33
  • Barista55:20

    Lightly grease ring beat together butter, sugar, salt and instant coffee.

  • Calamondin30:21

    Calamondin is a hybrid between a tangerine and a kumquat

  • Caramel Mille Feuilee40:14

    Mille-feuille translates as a thousand layers', although traditionally this dessert is made with just three layers of puff pastry and two layers of cream.

  • Cassis Vanilla39:25

    with vanilla mascarpone, sablé breton, cassis ganache, and soft chiffon cake

  • Fruit Rogue De Roule38:20

    Sprinkle with sugar on spoon and beat up in the mixture is firm and shiny.

  • L' Orange37:59

    A super simple orange tart makes a change to the classic lemon version. It is sweeter and less sharp and makes a great tea time

  • SIN38:56

    Crust is key in this recipe for delicious 3-Iayer chocolate sin pie

Requirements

  • No pre requisite as you will learn from basic level

Description

This Program is Curated by Chef Kean Chuan

Chef Kean Chuan is young dynamic chef who is executive Pastry Chef with APCA Malaysia. He won 2nd Place in Mondial Des Arts Sucres 2018, world Pastry cup in Paris France. He is also Silver Medallist in Asia Pastry Cup 2016 representing team Malaysia laysia Team and there after in the World Pastry Cup 2017 in France.

This topic is a specialised Entremet or cake, based on French pastries concept. There are 7 world class cake. Each cake have 3-5 different sub recipe or which are compiled together to construct a cake. You will learn different selections of Sponges base, crunchy praline base , cream filling with different flavours, Jam and Jellies filling. Some of these cakes are sprayed where as some of them are glazed. These cakes can be easily replicated by chef as the entire process are tought step by step.

You will be covering different basic to advance French pastries techniques and they really help you understand them better as well also suggest you how to use these. The different dessert are based on fruits , Chocolates and nuts. These recipes also include making the garnishes and final presentation of the cake

Menu of the Program -

  • Barista

  • Calamondin

  • Cassic Vanilla

  • L’Orange

  • Mille fuille Caramel

  • S.I.N

  • Fruit Rouge de Roule



Who this course is for:

  • This course is suitable for home Bakers, Enthusiasts and professionals

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