Delicious Life French Pastries/Delicious Life French Pastries Introduction

1. Macaron pick (superfine almond flour + refined sugar powder)
Protein 1: grams
Food coloring obtained from natural plants: appropriate (what color to add depends on your own needs)
Sugar one: grams
Water: grams
Protein two: grams
Protein powder: grams (can be omitted)
Sugar two: grams
Process:
Once sieved, add protein and color. Use a mixer or electric egg beater to stir until it appears (that is, when you scoop it up with a spoon and pour it down, the batter does not drop straight, but drops like a ribbon)
2: Boil the sugar and water until - attitude.
Three: Add egg white 2, protein powder, and sugar 2. Use a mixer to stir until wet foaming, then slowly pour in hot sugar water, and then stir until hard foaming occurs.
Four: Mix 1 and 3
Five: Put it into a pastry bag and squeeze it into the baking pan. (Put baking paper on the baking sheet)
Six: After squeezing, leave it for about ten or two minutes. Touch the surface lightly with your hands and it is no longer sticky before putting it in the oven (this is the key process for whether lace will appear! If If you do this step well, yours will definitely have beautiful laces.)
Preheat the oven to ℃. Place on the baking sheet and bake for four minutes, take out the baking sheet and bake for another four minutes (this is the data for a large professional oven. If you use a home oven, it will take at least six minutes horizontally and vertically!!)
2. Macarons Filling
Lemon filling
Eggs: 1
Lemon juice: grams
Sugar: grams
Butter: grams
Gelatin sheets: grams
Preparation method :
Mix eggs and sugar and beat well, add lemon juice and cook over low heat until thickened (it is better to be slightly bubbling). Remove from heat and add soaked gelatin sheets and cool to about 45 degrees. Add room temperature butter from time to time, stirring constantly, until the butter melts into the filling.
The freshly made filling will be a little thin, and it is not easy to complete the macaron whether it is put into a piping bag or with a small spoon. So it will be easier to wait until it is cool enough to be very thick.
Raspberry dark chocolate combination filling (this recipe is the connection between sour and bitter)
Raspberry puree: grams
Sugar: grams
Cream: grams
Bitter dark chocolate: grams
Butter: grams
Production method:
One: Boil the raspberry puree, sugar and cream,
Two: Pour one-third of the first 1. In the dark chocolate, slowly stir the center of the chocolate in circles until the liquid is completely integrated into the chocolate (the chocolate will not be completely melted at this time)
3. Pour in another third and repeat the action of 2.
Four: Finally, pour in the remaining one-third and continue stirring in a circular motion from the center. At this time, the chocolate can be completely melted.
Five: When it cools to about 45 degrees, add the butter and stir until it melts into the filling.
Six: Just like the lemon filling, you should also wait until it cools down to a very thick consistency before using it.
Note: If you cannot buy ready-made raspberry puree, you can obtain it in other ways: buy quick-frozen raspberries, freeze them and use a food processor to puree them. : Use raspberry jam instead, as long as you reduce the amount of sugar appropriately, because the jam contains sugar.
Delicious Life Pastry Training has long been communicating and cooperating with top masters in the world's pastry industry, world champions, etc. We are fortunate to often invite famous pastry masters from France and Japan as delicious life consultants to guide pastry training and create a pioneering experience in mainland China. For the first time, the training school has invited French and world champions to give lectures and guidance to Tasty Life students in person. It has been fixed as a permanent course of Tasty Life Western Pastry training. It will recruit students multiple times every year, mainly for those who already have a solid foundation of French Western pastry and have broad expectations. Friends who broaden their horizons, gain innovative inspiration, learn higher skills, and launch their own unique products.
This course is open every year and usually enrolls students 3 months in advance. According to the qualifications of each master and the length of the course, the quotation will be adjusted every period. Currently, the masters who have established cooperative partnerships with Delicious Life are: (still increasing)
Frank Michel: Introduction to the master:
The annual honor (-French National Best Craftsman Award , began with the French pastry chef’s highest honor, awarded in person by the President of France, who initiated the Pastry World Cup)
Won the Dessert World Cup in 2010 > Coached the French team to participate in the Western Pastry World Cup in 2011 and won the championship
Coached the Spanish team to participate in the Western Pastry World Cup in 2016 and won the championship (this is the first time the Spanish team has won the championship in history)
In 2016, it became a delicious life education technology Consultant and educational tutor
, R Cyril Levinia
Master profile:
Served as the pastry chef of [Paul], the largest and most famous global pastry chain chain in France. Until he entered Le Cordon Bleu School of Culinary Arts in France.
Served as Le Cordon Bleu's French Pastry Lecturer at Campus B in Kobe, Japan for 3 years
Served as Education Executive Chef at Le Cordon Bleu Campus B in Japan for 3 years
Returned to France , served as the executive chef of the French Pastry School
Book outline: (It’s easy to take pictures with your mobile phone)
R Pascal Ville
Introduction to the master:
Before coming to Ganzhi, he served as Japan’s Kobe International The main lecturer at the Guoguo Campus is energetic, imaginative, free and humorous. He is a new foreign teacher in the delicious life and will start teaching in the year.
His career began in France, and he was the top candidate in the national registered pastry chef examination that year. With an international perspective and experience, he has worked in countries all over the world: Greece, Italy, Israel, Turkey, Egypt and other countries. He has served as a pastry chef in many top dessert shops in France, Italy and Japan. He has lived in Japan for many years and worked at international confectionery schools in Tokyo and Kobe. He has served as the chief administrative teacher for more than ten years and has high skills and in-depth educational experience. Won the bronze medal in the All Japan Chocolate Competition and many other sub-awards.