21/11/2022
【Chef Adrian 的實作課程（一日課）】
超人氣的 #純素甜點 課程暌違三年後要在香港開班囉！！
聖誕樹幹蛋糕(Bûche de Noël)是法國聖誕節的必備甜點源自法國的傳統習俗，也是聖誕大餐最完美的句點。
雪白的冬季❄降臨法國時，人們傳統上會在晚上準備一條未劈開過的木柴在壁爐中持續燃燒到隔日早上，除了帶來溫暖，也象徵著幸福以及隔年的豐收。歷經工業格後，這樣的傳統逐漸演變成我們桌上看到的樹幹蛋糕捲並傳播至歐洲各國。而在巴黎，這時更是一年一度的甜點界的重頭戲，各家名店的甜點主廚們使出渾身解數的美感與技藝對決，並在全球年度最大巧克力與甜點盛會—巴黎巧克力大展呈現出最自豪的聖誕樹幹蛋糕。
這次Chef Adrian Wu將為香港地區的課程帶來兩款不同口味，各自為期一天的聖誕樹幹誕糕課程，除了可以學習到如何製作以及組裝聖誕樹幹誕糕，同時也會利用其中的材料變化做出其他法式點心。
🎄 Day 1
聖誕樹幹誕糕 I
榛果˙柚香˙巧克力
本堂課程中您將學習到的技巧：
•香脆榛果夾心醬的製作
•糖奶油醬的製作
•法國頂級柚子巧克力慕斯的製作
•法國頂級巧克力調溫以及裝飾
•可可綿誕糕的製作與捲製技巧
•法國頂級巧克力玉米脆餅聖誕樹的製作
•法國頂級百香果松露巧克力的製作
🎅課程結束後每人可帶走🎅
1. 法國頂級柚香榛果巧克力樹幹誕糕*1
2.法國頂級巧克力玉米脆餅聖誕樹*1
3. 法國頂級百香果松露巧克力 * 8
🎄Day 2
聖誕樹幹誕糕 II
栗子/黑醋栗/杏仁
本堂課程中您將學習到的技巧：
鷹嘴豆蛋白糖霜的製作
•法國頂級栗子香草慕斯餡的製作
•法國頂級栗子奶油的製作
•香草香緹奶油的製作
•蒙布朗專用擠花嘴的使用
•杏仁塔皮的製作與堆疊技巧
•經典蒙布朗的製作
•栗子奶油誕糕的製作與組合技巧
🎅課程結束後每人可帶走🎅
1. 法國頂級栗子樹幹誕糕*1
2.經典蒙布朗*1
3.栗子奶油誕糕*1
上課日期：
Dec. 14/ (Day 1)
Dec. 17/18 (Day 1/Day 2)
上課時間：
10:00-17:00
報名:
🔗連結請見留言
或
WhatsApp私訊Robin (+852 9361 0187)告知欲上課日期
地點:
JOMO Bakery Factory
【Plant-based Christmas Log Cake Workshops 】
An invitation to a day of tradition, reminiscence, solidarity and hope ⭐️
Bûche de Noël (Yule Log in English) is the symbol of Christmas in France and many other countries, a sure guest at every Christmas Eve feast. Besides being a scrumptious dessert, it also represents a celebration of tradition and family values, of solidarity and our connection with humanity. In this fast pace era, we should, more than ever, trace our roots and take the time to thank the earth, our ancestors, and everything that gave birth to what we have today.
Close our eyes and imagine what lives were like generations ago. The log is not just a symbol of nature. It is also an embodiment of continuity and solidarity. The remains of the previous year’s log were often used in the lighting of the new log, and the whole family was involved in the cutting and burning of the log. Misfortunes were burnt in the flame. Children ran around amidst the chatter of adults recounting the events of the year. Family and friends gathered to dine, dance and sing with gratitude while looking forward to the new year.
We would like to invite you to join us in reminiscing about our roots and our history as the year comes to a close, and sharing our hope for the future, in the kindest kind of way. Chef Adrian Wu will take you through a tour of the history of the Bûche de Noël and show you how to create the kindest Christmas desserts using plant-based ingredients. Weaving only the finest materials with a modern twist on the traditional French art, he will craft the most exquisite desserts, just as how he would make them for his loved ones. You will be able to witness his magic and recreate it yourself, making your own artisanal pâtisseries that you will proudly place on your family heirloom dining table to share with your loved ones, along with some great stories during this festive season. You will learn a lot about the skills of making vegan desserts from Chef Adrian, but more invaluably enjoy a day of sharing and laughter.
🎅Details of the workshops🎅
Dates:
Dec. 14(Day 1）
Dec. 17/18 (Day 1/Day 2)
(You can choose to attend one or both days)
Time: 10:00-17:00
Location: JOMO Bakery Factory
Desserts:
🎄 Day 1 🎄
•Chocolate Bûche de Nöel
•Chocolate Crunchy Christmas Tree
•Passion Fruit Chocolate Truffles
•Chocolate Swiss Roll
•Pomelo Chocolate Mousse
•Caramel Butter Cream
🎄 Day 2 🎄
•Chestnut Christmas Cream Cake
•Chestnut Bûche de Nöel
•Classic Mont Blanc
•Chestnut Vanilla Mousse
•Vanilla Chantilly
•Aquafaba Meringue & Almond Tart Crust
Contact: please message Robin (+852 9361 0187) via WhatsApp for further information.
Note: No experience required. Just bring yourself and your friends and enjoy!
