课件西点与烘焙

1、Tonight9s banquet calls for elaborateplateddessertandthepastryis firing on all cylinders ivery the Tonight9s banquet calls for elaborateplateddessertandthepastryis firing on all cylinders ivery the ngtheho 9sother8outletshappy. hemiddle ofanizedchaos,Pastry isnowexpectingseveralVIPSandtheywouldliket

2、obeasurprise=.Ontopofallthis,ChefstoofftoameetingwithhiscolleaguesfromtheChinaProductsResearch&DevelopmentInstitute(CGPRDI)to plan an upcoming chef demonstration. Incredibly poised, shehasdoneforlast12yearsatShangri-La9sFarEasternPlazaIn1986,VincentHowasdemobilizedfromthearmylooking for direction in

3、 his life. He thought about what he thehustleandbustleof Taipeiookingwasstillso he focused his attention on securing kitchenunderthe tu age ofBakerTom今 196Vncnt Ho喧闹繁的XpNZ那么但是喜l烹饪就是喜l Poppy Seed ChefinBack then, the system of Master/Apprentice wasvery strict with the Apprentice required to follow al

4、l the instructions from Master. But, I was very lucky to meet and work underChefinBack then, the system of Master/Apprentice wasvery strict with the Apprentice required to follow all the instructions from Master. But, I was very lucky to meet and work under and extensive knowledge which he shared wi

5、th everyone,= recalls Chef Vincent. And it was this rigorous theyoungApprenticeanworkethicandpursuitofabsoluteperfection.UnderMr.Wu, nothing could be negotiated. Everything had to be flawless. He did so because it was his job to prepare me for my life dedicated to pastry.=Shangri-La9s Far Eastern Pl

6、aza aipei is one e ho sand came online with 420 and5-star service andmentsin 1994.Vincent Ho part of the opening pastry and has been there since.ThereasonIhave stayed solongisduetotheHo attitudetowardstheal chefs. Theyallowusa lot independent and space to develop and experiment with creations. Yes,

7、the Hoisdemandingwhenitcomestopastry, t in order to keep the customers satisfied, a chef9s training and continued education is critical. Thus, they are supportive when I travel to France and Japan in my quest for knowledge,=says As the recipient of many local ernational ChefVincentisquicktoouttherei

8、snoI=inTeam=the Shangri-La9s Far Eastern Plaza pastrykitchen.Asmanager and chef, I am fortunate to receive incredible and trust from my good partner Mr. Chen and Pastry . We are a single unit and everybody stands ition and works together tightly to finish all saysAlmond and Limon Cello with Basil 那时

9、候师傅和学徒的规矩是很o的师傅说么学徒做么2s很幸能碰到么秀的老师2Mr. Wu高超知识丰富而他愿意和每个人V享=Vnent 厨 了对工作态的认真和对绝对完美的追n2在Mr. Wu看来 拥p420 间提供五星的服并接预定业2 时候他们非常支持Vn说 拉国际大饭店的点厨没p人是独立于整个团和厨师s很幸能得到s的搭档Mr. Chen和点部p人的大力支持和信任2s们团N起就没么做O到的2Vicet 说38 Pastry & Baking Asia Chef in Aboveandbeyondhisdailydutiesattheho ,ChefVincent is extremely involve

10、d in continuing the pastry tradition Chef in Aboveandbeyondhisdailydutiesattheho ,ChefVincent is extremely involved in continuing the pastry tradition . As a Technical Educating Committee member 的轻人来入个职业s2点是s的生命2而最让人高t的就是多花点时间Gateaux, he worksclosely with Japan exchange of ideas and concepts which h

11、e then passing down to his students at the Ching Kuo Institute where he is TechnicalInstructor for the and Restaurant Even though teaching takes up some of his very scarce free time, Vincent is absolu y committed to passing on his knowledgeandexperienceandexplainsweneedmore精力的作品让人们喜出望2确是sfriends to

12、join our in order for the industry flourish.Icherishmyroleandcontributiontothis Back at the Shangri-La, of course the banquet desserts were prepared and arrived on time and the Italian Manjari Manjari 250g milk 305g Majari chocolate 500gwhippedcream35%manager called nk Vincent and for the ice on the

13、 job for Vincent Ho and as he explains, pastry is whole al life and the best part is when you textrabit of attentionand time to makea t theexpec ionsofyourguests.It9sreallythehappysourceof my life=.1. Bring milk toa boiland softlyadd gelatinandmelted chocolate stirringuntilthetemperaturereaches43Can

14、d then mix with whipped cream.点的传统2作湾蛋术教育协b的b员他师傅交换了很多想法和概念并把教给了他担任宾饭很少的空闲时间Vincent 依然十V热情的传授他的知识和2. odrum mouldand hefreezer.Pastry 40 Pastry & Baking Asia Tikuanyin Pear 500gcannedpears 20gTikuany eaCube pearsto 0.5cmby 把梨Wr0.5cmx0.5cmTikuanyin Pear 500gcannedpears 20gTikuany eaCube pearsto 0.5cmb

15、y 把梨Wr0.5cmx0.5cmBringpearsyruptoaboilandadd Puttealeavesinbasketandboil with pears for 3 minutes.Persimmon Sorbet 500gpersimmonpuree 175g water180g 17g inverted42gglucose 4gstabilizerHeat water, sugar and inverted sugar to a boil for 2-3 minutes and allow to cool overnight.Jivara Lemongrass Addders

16、tabilizertosugarmixtureand then fold in puree and mix GreenAlmond Dacquiose 430g almond50g icing sugar500g egg white 200gcastersugarosorbet4. o 1. Mixalmond &icingbakingdishCrisp Cutpersimmonto0.2cmthickand heat with sugar syrup. Baked at sprinkleicing2. Beateggwhitesandcastersugaruntil 5. Bakeat170

17、Cfor approxima y 20 v20123. Combinethetwomixturesandmix Chef in Green Caramelized 100gcastersugar 50g butter500g apricot 1. Mixsugar,eggyolk,Chef in Green Caramelized 100gcastersugar 50g butter500g apricot 1. Mixsugar,eggyolk,cornstarchgreendertogetherandaddmilkandwhisk untilcustard 5.Pouroball1. He

18、atsugaruntilitisagoldencaramel color. Add the butter and apricots.Green Tea 40gcastersugar 60g egg yolk 15gcornstarchmouldand Combinecocoabutterandmelted Ivoire chocolate. Mix until even.Allowtocoolto 35Cand thenwhipped冷却3入打发过的奶6. UseeceofDacquaiseasbase and surround with caramelizedapricot.Placebal

19、lgreenteacreamonthe30ggreentea 190g milk20g cocoaand把球形的绿茶放在P面装饰4.Caraibedarko390gIvoirechocolate 900g whipped 600g Caraibe dark to mix.42 Pastry & Baking Asia Frozen Innovative Infinity Gelato whole stachio neutral for cream Frozen Innovative Infinity Gelato whole stachio neutral for creamgelato pi

20、stachio paste sicillianpistachios fresh pasteurized cream egg yolk derAstrawlets youdrinkthe liquidatthebottom of the cone before,during or after tasting theThe gelato isobtainedgelatoabove.DessertWine is o oventoastingrefining cone, to which is added the white chocolate sprayedwithredcocoabutter,fo

21、llowedbytheandpur stachioandfinallythedecorativered 44 Pastry & Baking Asia Absolute Gelato This gelatocup with dark chocolate can enjoyed with three : a Williams Absolute Gelato This gelatocup with dark chocolate can enjoyed with three : a Williams raspberries,andaBaroloChinato黑克力冰激凌pO种口味供选择：梨Grand

22、 Cru Los Vasquez whole fresh pasteurized cream skimmed dermilk neutral for cream LosVasquez Cru Icam Icam22/24cocoaMilk chocolate gelato with flower and fruit infuwhole fresh pasteurized cream egg yolk neutral for creamgelato anic milk chocolate iemonte hazelnut Themilkchocolategelatoisanic milkcove

23、ringandPiemontehazelnutpaste,immersedanofflowersand obtainedusingaprocedureheating.sapleasantscentofcornflower,sunflower,wild rose, and redcurrent.(continues on next FrozenGelato Saffron milk rice wholemilk whole pasteurized fresh ChupaWhiteFrozenGelato Saffron milk rice wholemilk whole pasteurized

24、fresh ChupaWhite Chocolate and vanilla gelato with scent of aged rumsecondhasthreesesaccompanying.At thewhole fresh pasteurized cream skimmed dermilk neutral for creamgelato white chocolate vanillaplanifolia ofthecolumn theteam insertedachupachupa neutral for creamgelato saffron creamThis white choc

25、olate gelato is aromatizedwithVanillaplanifolia and immersed in Agricole rum from the SaMartinique, obtained purely from thedistillationoffermentedcane syrup, and aged to 25 years.The saffron rice custard results fromthetoastingandcookingofilkandRed chocolate whitechocolate cocoa butteroluble red co

26、louring cocoa gru? his destructured= cup, the stand for the gelato cup is Anoffsetcolumnonaroundbase carries two transparentthegelatocontainerwhileBeppoTonon SergioColalucci Roberto 46 Pastry & Baking Asia 48 Pastry & Baking 48 Pastry & Baking Asia FrozenThe Red Cream Green apple Afunwaytodecorateyo

27、urgelatoby Maide from Rapallo. Sponge (pan di baking creamegg egg orange GrandMarnier oneBeat the egg whites until stiff and add the sugar. Mixeggyolksandthegratedorange rind. Sift the flour with the baking soda and creamof Finally, add the honey slowly.Theapplestep-by-Nnn做苹1. Prepare an apple shd g

28、elato cake in layers. Begin2-3. Apply the marzipan on the4.Insert the stalk of the apple. with onelayer of cream gelato and one of spongegelato cake, and make sureTo create a more realisticsoaked in Calvados. Continue wi layer of greenyouleave one side free. Use a8bitteef-fect,applyaplayset apple ge

29、lato, another layer of spon-ge soaked inknife to remove any ex s, thuso lseteeth(theonesusually Calvados and a final layer of cream gelato. Aside,outli-ning the missing part ofusedforcarni-vals)totheside usea rolling p o prepare a sheet of red the of the cake without 蛋2接Q来准备N层绿苹冰激凌o 5. With some gre

30、en6. Use a pipe to draw in its7.Place the worm next to the apple and marzipan, make a wormeyes, nose, and mouth,insert a small piece of redmarzipan in itsround andaddatieandthe mouth. Alternatively, the worm can 用N绿色的做madeofMaideRapallo Cioccolateria Confetteria GELATERIA n? 196CHIRIOTTI Cioccolater

31、ia Confetteria GELATERIA n? 196CHIRIOTTI themeeting pastrychefs,gelat9esayear-THEENGLISHEWEB THE ITALIAN reeChef Pang from Canel? P?tisserie Chocolaterie in demonstrates a holiday favorite decoration or party gift.t isreeChef Pang from Canel? P?tisserie Chocolaterie in demonstrates a holiday favorit

32、e decoration or party gift.t is agreatiece, 甜2Acrylictubing chef knifewarmer/temperingmachine plastic sheetslusterpoly-carbonate sphere Tree Stump and 树桩和To create the tree stump, temper and pour dark chocolateo an acrylic tube wi diameter of 12cm and height 20cm. Fastenandclosethetubewith rubberban

33、ds.Tocreate the tree9s base, line a 20cm cake ring with plastic sheet and fill with tempered chocolate. To accelerate the crystallization of the stump and base, place botho a chiller for not moren30Once removed from chiller, you should be able to un-mold the chocolate from the tube and ring with eas

34、e if properly crystallized. To texture the tree stump and base, use a chef knife and chip off the chocolate around both璃管行调温处理2用橡皮圈用调温好的克力接树桩和 并用稀释的酱喷出漂亮的色2最了达到闪亮的包装效用蓝色1绿色和青2in one consistent direction and to achieve a natural, authentic he stump and base with tempered chocolate and airbrush with t

35、hinned opasteforanicecoloring.Completebybrushing the edges of the stump with blue, green and bronze luster dust to give shiny, wrappr 50 Pastry & Baking Asia Tree Trunk and 树和树Temper and spread dark chocolateona plastic Tree Trunk and 树和树Temper and spread dark chocolateona plastic sheet. Place a ste

36、ncil made from cardboard (size to your own liking) onto the cooled chocolate and trace and cut out the tree trunk and branches.For complete crystallization, let the chocolate sit for east 3 hours at 18C before attempting to the trunk and branch Airbrush both sides of the cut out trunk and with thinn

37、ed out coco te for a uniform, With tempered chocolate, pipe decorative filigree on the branches.Brush the surface of the trunk and branches with green luster dust.Build and For decorations, prepare colored chocolate spheres with diameters of 3cm Build and For decorations, prepare colored chocolate s

38、pheres with diameters of 3cm and 5cm along with bent chocolate twirls.了装饰效准备N直3cm 和 的彩色克力球和螺旋克力棒继续安P树的w它部V2总r8片Attach two flat of the tree trunk together with tempered chocolate and accelerate the crystallization with cold Attached the third piece at a 90 degree angle. 3 of the trunk can be attached

39、 to the base by using the tempered chocolate as adhesive.Continue to add the remaining sections of the trunk. 8 pie Pipe iny drop of tempered dark chocolate onto the tip of branch to be adorned with ball or twist decorations. Complete the anchoring pros by applying cold spray.52 Pastry & Baking Asia

40、 Sugar Crusted Chocolate With your finger, outline a star in casterSugar Crusted Chocolate With your finger, outline a star in caster Pipe tempered o the outline and chocolate with sugar and allow to crystallize in for not n 15 Remove the sugar crusted, chocolate star from sugar and brush with gold

41、or Chef Photography by Allan l l Philippe Duaes Spiced Raisin Gelee,Vanilla Cremeux and Run Raisin Fudge54 Pastry & Baking Asia They are sometimes called atue perfect ingredient. wonder-research has t California raisins an important nutritional contribution to a They are sometimes called atue perfec

42、t ingredient. wonder-research has t California raisins an important nutritional contribution to a healthy But apart from making good nutritional sense, they also incredibly tasty and help flavor many desserts, andicecream.ExecutivePastryChefPhilippeDuaeofShangri-La Bangkok created this recipe using

43、Raisins. He says, California Raisins are like natural, energy nuggets. They add pep to pastry and desserts can be anydifferentcookingtechniqueslosing any oftheirSpiced Orange and California Raisin Gelee, Vanilla Cremeux and Rum Raisin FudgeYield:5030pcoranges 50g water150g California Raisins 20gfres

44、hlygratedginger 8g gelatin sheets2 pc clove VANILLA 250g milk 2pcgratedvanillapod 150g sugar10g gelatin750g whipped Bringcreamand milktoboilandinfuse thegratedvanilla pod inside.CombinethesugarwiththeeggyolksandwhiptillPeeltheoranges,removethefilletsandkeepthesechilled. Squeezethejuiceoutoftheorange

45、8skeletons9andaddthe water.Heat upandinfuse the clove inside for10minutes.Remove the clove andre-heat the juice.Melt the soakedand Whiskthe fluffyegghemilk-creammixturebringto85Cwhilestirringcontinuously gelatininside.Cooltoroomtemperatureon iceLeavetohe3. Foldthecoldorangebath,then hewhippedRUM RAI

46、SIN 150gsugar 40gbutter150g CaliforniaRaisins (soakedindarkFillup small glassesto1/3 withthe gelee andleave to settherefrigerator.Coverthin layer of raisin fudge.somevanillacrmeuxandallowtoheCookthesugarandglucosetoadarkMix well and add the butter.3. Strainandleavetocoolcomple he4. he raisinsandadd

47、tothe fudge Located on the bsoftheChaoPhrayaRiver, Shangri-La Ho,Bangkokissetinbeautifultropical gardens. This 799 room 5-star deluxe hoisa preferred choice for business and leisure travelers and consistently voted one of the best hos in the world. Executive Pastry Chef Philippe Duae displays his im

48、mense creativity andion in his efforts to provide his guests an unparalleled dining experience.Bakery in SetBusinessBakery in SetBusiness56 Pastry & Baking Asia Lian ChrisLee,Business Development U在pon boarding the boat bound for Lian ChrisLee,Business Development U在pon boarding the boat bound for L

49、ee Chiang9s thoughts were on U满未知数的未he go? What wouldhe do? How would he live? All ofthese concerns swirled in his head but he was able to find solace he fact his life was soon going to improve. The year was11福建的故1941andlike manyothers,Mr.Leelefthishometown province of Hokkien, China in search of a

50、better life.ofKualaLumpur,amongthefewbelongingsMr.Leebrought with himwere some traditional ancient recipespassed down throughgenerations.Usingoneoftherecipesandonlythe highestqualityingredients,Mr.Leestartedtoproduceand sell mooncakes from a tiny shack and it was this 最他在隆坡生镇安定了Q来2o水漳数O多的随身物品中他N直珍藏的

51、及咖啡业奠定了础 twouldlaythefoundationtoistodayoneofMalaysia9slargestandmostrespectedbakingoperationsandbakery-cafBakeryinMr.Leehaslongsinceretiredbut he is keep BakeryinMr.Leehaslongsinceretiredbut he is keep updated on 的n个儿子o锡循Chris继 ianBeebyhissons, Sack Choon and Chris, who nowruntheoperationsandcontin

52、ue to grow the business and its repu ion. He is 常2而Bee9sBakeryCaf场业拓展经理 Chris Leeimpressed with Lian Bee9s otheretailsectorwhichhasdeveloped o a chain of premium forbakedIn a country where cottage industries covering both bakeries and foodservice outlets are common, Bee9s Bakery Caf managed to brand

53、 its baked goods through the rigorous application of sleek store-design in 32 outlets.ian Bee, we are consciousofourcustomersandwhat they expect. Thus, we keep our products affordable, original and58 Pastry & Baking Asia At a Headquarters: Klang,mooncakes and mooncake pasteMarket Retail:Malaysia Who

54、lesale:AsiaPacificYearFounded: Number of RetailOutlets: Number of Employees: Sales 2005: 28,000,000 Major SheetersSeewerRondo Tunnel ovens SRack ovens SSpiral mixer Kemper and S Planetary mixer SLee Sack Choon,Chris Lee,Business Development presented in a clean, inviting atmosphere= say Chris Lee, M

55、arpresented in a clean, inviting atmosphere= say Chris Lee, Mar k eting and B usiness Development Manager. We want our customers to love everything about our products and the Bee9s BakeryCafexperienceaddsbrother Sack Choon, CEO of the group.To ensureare fresh and dynamic, the Lee Brothers regularly

56、travel to Japan, and Europe to scout out ernational trends to bring back to Malaysia, all the while remaining teachadap ionmust keep the Malaysian palate BakeryCaf 去信通过对户喜好口味的了解O仅以提高expec 和芙蓉扩展_就意味new product undergoes acceptance we be ve imate withthemandwhattheylikealladd uptogreaterloyaltytowards

57、usand a better experience for them.=总店: 马来西零售业:马来西零售店数量: 业: 70% 零售0%批发 员工人数:3002005售: 28,000,000 马要备压面机 Seewer Rondo牌隧道炉 麦牌 (S搁架式烤炉 麦牌 螺旋式搅机 坎牌和麦牌(Kemper, 执行董事：o锡循, 业拓展经理: Chris BakeryinSuch a dedication and focus on customer satisfaction has yielded impressive results as the returns from the bakery

58、-the Malaysian market as we see tremendous potential in our own country= says Chris Lee.BakeryinSuch a dedication and focus on customer satisfaction has yielded impressive results as the returns from the bakery-the Malaysian market as we see tremendous potential in our own country= says Chris Lee. O

59、lder brotherSackChoonisofthesame mindset: Our ability to chainarerisingnaof warm, yeast-laden s on domestic heKlangernational growth are based upon disciplined and transparent variables. 9not moving too quickly.Bythetimemostpeople realizethey9vechosenthewrong concept, the wrong real es e area of Mal

60、aysia but with new outlets in Johor Bahru andSeremban, Bee9s Bakery Caf is on the path towards nationwide rollout. Additionally, retails sale are being boosted by Lian Bee9s commitment to technology through their recently E-Shop= the ernational t9too late and the teamcan9tfix it.We avoidthose scenar