藍帶初級 基礎甜點第二週 Basic Pastry: Week 2

這週做 This week I make

1. Creme Caramel 焦糖布丁

2. Creme Brulee 烤布雷

3. Creme Anglaise(English sauce) 英國醬

4. Coulis de Fruit 水果醬
5. Tuiles 瓦片

烤布雷比焦糖布丁好做,因為要煮焦糖是要有技巧的.
溫度必須到達約一定溫度,這樣的焦糖才會有足夠的黏稠度.
不然焦糖布丁倒出時,焦糖不會黏在布丁上.

Crème Caramel is quite simple to prepare. The only difficult segment is caramelizing the sugar properly. However, it is easier to make in comparison to crème caramel which involves a more complex process. Make sure while cooking the sugar and water, the temperature reaches a certain degree. Otherwise it will come out too watery and thin. 


這是Chef做的 This is made by the chef

這是我做的 These are made by me