The founder of Parisserie Alex, a famous dessert shop in Taipei, studied French desserts at the French Culinery Institute Pastry Art in the United States, and worked as a lecturer in many baking classrooms in Taiwan. In order for the students to fully understand the French desserts, Mr. Alex will refer to the American school’s tutorials and years of practical experience to systematically present the French desserts so that the students can learn the correct knowledge.
Alex Su French Dessert Theory and Practice Class
- Tapisserie Ingredients and Influences
- Tapisserie Operation Doing and Influence
- Molding and Finishing -
Date： August 20-21, 2016
Time：10AM - 6PM
Fee：$3780/ 2day
Venue：Room 302, Henley Centre, 9 Bute Street, Mongkok
Language：Mainly taught in Mandarin
- Types of Custard Sauce
- Composition and Influence of Custard - Stirred Custards (Stirred Custards), Starch Solid Custards (Starch) - B ound Custards ), Baked Custards , Pâte à choux
- Choux Dough
- Ingredients and effects of choux
Raw milk roll practice class：
1、 Yuzhi Matcha raw milk roll >>> whole egg sponge playing method
II. Powder free chocolate raw milk roll
III. Japanese style raw milk roll >>> egg sponge playing method
4、 Maple syrup raw milk >>> Qi Feng’s playing method
Course numbe：c160826
Date：26/08/2016
Time：10:00 to 18:00
Venue：Room 302, Hengli center, No. 9, Bi street, Mong Kok, exit A2 of Mong Kok MTR Station
Tuition fee：$2000/ class
Teacher Chen Ruoqin, Taiwan Pound
1.Cake Practice Class
2. Egg-splitting method: Passion fruit strips (made from dried apricots, raisins, dried cherries, dried blueberries, etc.)
3. Powder-oil mixing method: Red wine fig travel cake (filled with Sabah Dong chestnut filling)
4 .Whole Egg Sponge Mixing Method: Presented in the form of a tower, decorated with fruits such as blueberries and raspberries
5. Basic pound cake theory
DAY1
Theoretical explanation：the role of various materials in dough, learn dough formation, gluten judgment, production, shaping and fermentation process from practice Important
Implementation：Two kinds of direct method dough: Creamy Meal Dough
Styling Variation：Brown Sugar Cream Roll, Raspberry Egypt, Coffee UFO
Demonstration of French old-fashioned noodles and liquid seed making
DAY2
Theoretical explanation：judgment of liquid seed , the role of the old noodles, the treatment of the pre-fermentation system
Implementation：Make bread with old French bread, make bread with liquid seed, make bread with overnight fermentation of cream meal bag
Modeling changes：country bread, fruit country, French bread, onion
- Zero Mold, No Addition, No Collapse
- Cream Method Dou & Purple Care Bear
- Teaching Basic Dough
- Natural Coloring
- Cute Decoration
- Implementing 2 Animal Shapes
- The Japanese master’s original recipe for Sapporo pudding roast
30 years ago, came to Taiwan in June this year to teach the recipe, caramel sauce with rich pudding, upper layer Covered with Japanese-style light cheese, you can eat three different levels of taste in one bite.
-Tokyo
Banana is a famous product in Tokyo, and it is also the original creator’s recipe, but because the filling of Japanese banana has a strong flavor, so I used homemade custard sauce and salted caramel banana filling to present a natural flavor, making the flavor of Banana even better.
- Basic red bean granule / mud preparation
- Preparation of basic mutton soup (refined mutton soup, water mutton soup)
- Ruozhu Matcha sheep soup
- Jintuan production
- Brocade jade Group production
Date：September 24th, 2016
Time：10am - 6 pm
Cost：$1800
Tutor：Lin Guojun
- Simple Melaleuca Production Extended Practical Products:
1. Fragrant Apple Melaleuca (made with apple filling)
2. Dancing Color Dish Crisp (various flavors)
Date：August 22, 2016
Time：9:30AM - 2 PM
Fee：$890
Location：Room 302, Henley Centre, 9 Bute Street, Mongkok
Language：Mainly taught in Mandarin