藍帶高級 甜點第15-19堂課 Superior Pastry: Class15-19

Sugar Works

Use different skills to make roses, ribbons, balls, moon...........

一直在做糖的裝飾和變化
煮糖,倒糖,吹糖,拉糖等等來做出球,玫瑰花,葉子,月亮,彩帶......

這是最後一篇在藍帶的學記.
將近一年的學習,終於要結束了(感傷.....)
This is the last class.
After nearly a year of learning, finally everything comes to an end.

藍帶高級 甜點第14堂課 Superior Pastry: Class14

(From Top to Bottom)

 1. Mielina (Honey Candies) 蜂蜜與綜合堅果糖

2.Berligots Menthe (Mint Flavored Boiled Candy) 薄荷糖

3.Pate de Fruits (Shaped Fruit Jelly/Apricot Jelly) 杏桃水果軟糖(My Favorite 我的最愛) 

Confiture D'Ananas et Dattes

(Pineapple and Date Conserve 

鳳梨與椰棗果醬

Confiture de Fraises au Jus de Framboise et au Vinaigre Balsamique.

(Strawberry Conserve with Raspberries and Balsamic Vinegar)

草莓果醬與義大利陳年葡萄醋(巴薩米可醋)

藍帶高級 甜點第12.13堂課 Superior Pastry:Class12,13 巧克力裝飾

藍帶高級 甜點第11堂課 Superior Pastry:Class11 夾心巧克力

Caramel au Beurre(Caramel with Butter) 焦糖夾心, Ganache Framboise (Raspberry Ganache)覆盆子夾心, Le Glacial (Frosty Mint) 薄荷夾心

Before coloring 上色前

After Coloring 上色後



藍帶高級 甜點第10堂課 Superior Pastry:Class10 巧克力裝飾

Sujets en Chocolat

(Chocolate Pieces)

巧克力做的相框

藍帶高級 甜點第9堂課 Superior Pastry:Class9 奢侈豪華的餐廳甜點

Oeuf Chocolat et Son Caviar (Chocolate Filled Egg Shells with Cocoa Caviar)

蛋殼內有巧克力慕斯和巧克力蛋糕,上面佈滿巧克力做成的魚子醬,最後再用金箔將殼包起來

Sphere Chocolat en Frusion(Chocolate Sphere, Mango Coulis and Praline Crisp)

巧克力球,現做芒果醬,餅乾(附香草冰淇淋)

Verrine Mangue-Passion, Ecume Chocolat (Mango-Passion Fruit and Chocolate Foam Served in a Shot Glass) 杯裝芒果百香果醬與巧克力慕斯和巧克力泡泡

藍帶高級 甜點第8堂課 Superior Pastry:Class 8

Meringue Croustillante aux Framboises et Litchis(Crisp Meringue with Raspberry and Lychees)

義大利蛋白霜與覆盆子白巧克力冰淇淋

Creme Citron et Son Ecume de Fruits Rouges (Lemon Cream with Berry Foam)

檸檬霜上搭配紅莓醬

Cremeux Chocolat en Croquant et Chocolat Chaud, sa Glace Chocolat Blanc (Creamy Chocolate with Cocoa Bean, <<Nibs>> Tuiles and Hot Chocolate, White Chocolate Ice Cream )

白巧克力冰淇淋搭配巧克力瓦片與巧克力霜

藍帶高級 甜點第7堂課 Superior Pastry:Class 7

Poelee D'abricots Caramelises a la Cassonade, Glace Vanille

(Pan Fried Caramelized Apricots with Vanilla Ice Cream)

焦糖杏桃與香草冰淇淋

Brochettes de Mangue et Ananas au Thym-Citron et Leur Sorbet

(Mango and Pineapple Brochettes with Lemon-Thyme and Sorbet)

檸檬百里香口味的芒果鳳梨串與冰沙 

藍帶高級 甜點第6堂課 Superior Pastry: Class6

Les Verrines (Desserts Served In A Glass) 杯子甜點

1.Verrines de Fraise en Croustillant et Petillant Chocolate

(Creamy Strawberries Served in A Glass with Crisp And Chocolate Fizz)

草苺與白巧克力口味 

 2. Verrines de Pruneaux au The Jamin et Agrumes (Prunes with Jasmine Tea And Citrus Fruit Served in A Glass ) 茉莉梅子口味

 3. Verrines Pomme et Cassis(Apple And Blackcurrent Served in A Glass) 蘋果與黑醋栗口味

 4.Verrines Chocolat Noisettes (Chocolate And Hazelnuts Served in A Glass) 黑巧克力與榛果口味

5. Verrines de Fromage Blanc et Framboises au Citron Vert (Fromage Blanc Served in A Glass with Raspberries And Lime) 白巧克力與覆盆子口味



藍帶高級 甜點第5堂課 Superior Pastry: Class5

Petits-Fours de Restaurant

Restaurant Petits Fours

餐廳小點心

1.Macaron Chocolat (Chocolate Macaroons) 巧克力馬卡龍 

2. Moelleux au The Vert, Creme au Chocolat Blanc(Green  Tea Cakes, White Chocolate Cream)

綠茶蛋糕與白巧克力霜

3.Viennois aux Aromes de Jasmin (Piped Jasmine Shortbread) 茉莉餅乾

4. Cookies au Chocolat et au Noisettes (Hazelnut and Chocolate Cookies) 榛果巧克力餅乾

5.Diamants Chocolat (Chocolate Diamonds) 巧克力餅乾



藍帶高級 甜點第4堂課 Superior Pastry: Class4

Delice Chocolate Du Roussillon A La Pistache

Chocolate and Pistachio Surprise

巨大馬卡龍與巧克力慕斯和開心果霜