Product: Zero Failures: Master Techniques in Correct Use of Ingredients
Duration: 1.30 hours to 2 hours
What you will learn:
• Chocolate tempering
• How to identify the correct state of cream
• Techniques in Piping cream patterns
• How to handle and storage ingredients
• Correct use of tools
• chocolate decorations making techniques
• Techniques of smooth cream wipping
• Tools needed for making different desserts
• How to identify the double / single cream
• The course is expected to last 1.5 to 2 hours (depending on the time required for the specific product)
Chef Koo has over 27 years of experience in creating desserts. He has worked at Mandarin Oriental hotels in both Hong Kong and Kuala Lumpur, and has served as a guest instructor in various locations worldwide, including Le Cordon Bleu in the UK. He has also worked at a Michelin three-star restaurant in France.
Throughout his career, Chef Koo has participated in numerous international dessert and chocolate competitions, earning countless awards.
課程內容，所學到的技巧如下
- 朱古力調溫
- 如何分辨忌廉的狀態
- 唧忌廉花紋技巧及留意事項
- 如何處理剩餘材料
- 工具正確使用
- 朱古力裝飾製作
- 如何打出幼滑忌廉
- 製作不同甜品前所需要的工具準備
- 如何減低海綿蛋糕在製作時所出現的問題
- 在超市購買忌廉時應注意的事項
Chef Koo超過27年嘅製作甜品經驗，曾在香港及吉隆坡文華東方酒店工作，亦到世界各地作客席導師，包括英國藍帶學校、亦曾在法國三星米芝蓮工作。
過去曾參加世界各地甜品及朱古力比賽，獲獎無數。