藍帶初級 基礎甜點第9週 Basic Pastry: Week 9

Charlotte au Chocolat –

Chocolate Bavarian cream cake encased in light chocolate biscuit sponge cake with chocolate flowers.This week is all about mousse, cream, and how to use chocolate creatively. We learned different techniques of how to make elaborate decorations such as flowers and patters.

巧克力Charlotte蛋糕-上面的花是用巧克力做出來的,這週都是關於幕斯,cream,巧克力和如何運用巧克力做成不同的裝飾.

Gateau

Forest Noire –

Black Forest Cake layered with cherry compote with whip cream, and finished with chocolate.

黑森林蛋糕-特殊的是圍在蛋糕邊緣的巧克力片

Gateau Chantilly aux Fraises –

Strawberry cake with whip cream sponge cake layered with whipped cream and strawberries

草莓蛋糕

Charlotte

aux Fruits de la Passion –

Passion fruit Bavarian cream which is encased in a light vanilla biscuit sponge cake.

百香果蛋糕