The
Food - Not only the name is beautiful, the cake that was exhibited
in the cooking class is also very delicious stroking the tongue. Understanding
of materials, the trick to make the dough up to reveal full details cantikpun
decoration. Besides a certificate, pin BB pesertapun divided the Executive
Pastry Chef. Wow!
Pastry cooking class "Deluxe Sweet Treats" EDITORIAL held Saturday (12/05) back menyedo pastry lover's attention. Dozens of participants meet the Garden Terrace, Four Seasons Hotel Jakarta. Promptly at 10:00 the Executive Pastry Chef, I Made Kona started cooking class to share info about the marketing of pastry products.
Yes, marketing is an important part of pastry products. 'Many aspects must be considered when it began selling the product cake,' so the chef began his presentation. Although brief, but enough to attract participants. .
Chocolate Ganache Tart, variant pie with stuffing two luxurious chocolate batter. Details of making ganache and praline croustillant chooclate spoken stage. Pesertapun began actively asking detailed material dipakai.Mulai of glucose, a type of chocolate, until a replacement pallete feuilletine (fine thin biscuits bruised).
"To make this Chocolate Ganache Tart glucose do not be heated at high temperature because it will be broken. Glucose is derived from corn or maize pollen is shaped like corn syrup. Creams can indeed be replaced milk but water levels will be much more numerous and also affects the taste. "Says chef who was smiling.
Because of current interest began to grow pastry, chef Kona also teaches something different. Black Forest in Shooter, a German cake can also be performed in a glass. The materials used are all natural like vanilla sticks.
Beautiful dessert display at the top of a tall glass miniatures is indeed very attractive. Especially at the top ornate shaved chocolate. As with the Raspberry Meringue, "This recipe should use gelatin as a thickening agent. Usually used to make jelly. If the gelatin resilience will be very soft, "said the chef who shows gelatin sheets to the participants.
Tips to use powdered gelatin sheets and full details were described as if the chef follows peragaannya. Whisk the eggs are simple affairs also demonstrated by directly invite participants to try shuffling.
Meringue Italy and France were similar but not equal. Good manufacturing procedures and ingredients. Quasi-decomposed completely by the chef and the enthusiasm of participants followed. "Now whisk the egg whites container must be clean, and bebeas lemak.Jika keirng not, the result will not expand halibut, as it did this, 'said the chef as he shows the result of a ruptured whisk the egg whites.
The subject matter of chocolate pull on the show Chocolate Mouse Cup. Because this dessert using ingredients of chocolate. "We recommend using the abundance of dark chocolate 64% cocoa content means more, 'is the message the chef.
Mango Mousse Cookie Breton exhibited the chef after lunch. 'The uniqueness of this recipe for wearing a crisp cookies England legit,' Thus says the chef. The biscuits were then given a layer of mango jelly and mango mousse.
Bright yellow color with a fragrant aroma of mango and white chocolate plus a beautiful decoration makes this cake look attractive. Five types of cake served as dessert after lunch participants enjoyed with satisfaction. 'Oh, yes all of them confused and pretty good, "commented the participants.
Cooking class is closed with the distribution of food vouchers from the Four Seasons Hotel, goodie bag and certificate of EDITORIAL signed by chef Made Kona. Shhh .. besides distributing business cards, chefpun provide complete phone number with her BB pin. 'If you contact me after lunch, yes,' so the message to end the chef cooking classnya.
Pastry cooking class "Deluxe Sweet Treats" EDITORIAL held Saturday (12/05) back menyedo pastry lover's attention. Dozens of participants meet the Garden Terrace, Four Seasons Hotel Jakarta. Promptly at 10:00 the Executive Pastry Chef, I Made Kona started cooking class to share info about the marketing of pastry products.
Yes, marketing is an important part of pastry products. 'Many aspects must be considered when it began selling the product cake,' so the chef began his presentation. Although brief, but enough to attract participants. .
Chocolate Ganache Tart, variant pie with stuffing two luxurious chocolate batter. Details of making ganache and praline croustillant chooclate spoken stage. Pesertapun began actively asking detailed material dipakai.Mulai of glucose, a type of chocolate, until a replacement pallete feuilletine (fine thin biscuits bruised).
"To make this Chocolate Ganache Tart glucose do not be heated at high temperature because it will be broken. Glucose is derived from corn or maize pollen is shaped like corn syrup. Creams can indeed be replaced milk but water levels will be much more numerous and also affects the taste. "Says chef who was smiling.
Because of current interest began to grow pastry, chef Kona also teaches something different. Black Forest in Shooter, a German cake can also be performed in a glass. The materials used are all natural like vanilla sticks.
Beautiful dessert display at the top of a tall glass miniatures is indeed very attractive. Especially at the top ornate shaved chocolate. As with the Raspberry Meringue, "This recipe should use gelatin as a thickening agent. Usually used to make jelly. If the gelatin resilience will be very soft, "said the chef who shows gelatin sheets to the participants.
Tips to use powdered gelatin sheets and full details were described as if the chef follows peragaannya. Whisk the eggs are simple affairs also demonstrated by directly invite participants to try shuffling.
Meringue Italy and France were similar but not equal. Good manufacturing procedures and ingredients. Quasi-decomposed completely by the chef and the enthusiasm of participants followed. "Now whisk the egg whites container must be clean, and bebeas lemak.Jika keirng not, the result will not expand halibut, as it did this, 'said the chef as he shows the result of a ruptured whisk the egg whites.
The subject matter of chocolate pull on the show Chocolate Mouse Cup. Because this dessert using ingredients of chocolate. "We recommend using the abundance of dark chocolate 64% cocoa content means more, 'is the message the chef.
Mango Mousse Cookie Breton exhibited the chef after lunch. 'The uniqueness of this recipe for wearing a crisp cookies England legit,' Thus says the chef. The biscuits were then given a layer of mango jelly and mango mousse.
Bright yellow color with a fragrant aroma of mango and white chocolate plus a beautiful decoration makes this cake look attractive. Five types of cake served as dessert after lunch participants enjoyed with satisfaction. 'Oh, yes all of them confused and pretty good, "commented the participants.
Cooking class is closed with the distribution of food vouchers from the Four Seasons Hotel, goodie bag and certificate of EDITORIAL signed by chef Made Kona. Shhh .. besides distributing business cards, chefpun provide complete phone number with her BB pin. 'If you contact me after lunch, yes,' so the message to end the chef cooking classnya.
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