Japanese Petits Gâteaux
Learn to create delicate French style patisserie with a Japanese perspective.
Pastelero en el Hotel Four Seasons (Otemachi, Tokio), Ganador del Valrhona C3 International 2018
Course Content
Course Content
2 - Basic Preparations
3 - Yuzu Lemon Opalys Tart
4 - Chocolate Fig Orange Caramel
Free
5 - Crunchy Chocolate Orange
6 - Mango Banana Coconut Tart
Before you go
Course Recipes
About this Course
Delicate eye catching French style patisserie combined with Japanese excellence.
In this course, Yusuke Aoki, winner of the Valrhona C3 International 2018, reveals the recipes and techniques needed to recreate four of his unique patisserie pieces; Crunchy Chocolate Orange Cake, Yuzu Lemon Opalys Tart, Mango Banana Coconut Tart, and a Chocolate Orange Fig Caramel Cake.
At the end of this course you will know:
- How to prepare various mousses, glazes, cremeux, flourless sponge, sable dough, chocolate spray paint, and more.
- The technique and order required to assemble complex patisserie designs with inserts and multiple layers.
- A range of recipes and techniques that you can adapt and apply to your own creations.
What's included?
- 1h 45 min HD video
- 4 recipes
- 29 lessons
- Recipe book
- 4 Quizzes
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch, Português
Meet your Instructor
Pastry Chef, Four Seasons Hotel, Tokyo Otemachi (Winner Valrhona C3 International 2018)
Brings an international perspective to the Tokyo pastry scene.
Construct multi layered patisserie with technique, precision and confidence
What you'll learn
You will see step by step how Yusuke Aoki prepares the various elements featured within each of his patisserie designs, incorporating ingredients from Bali and Japan.
Yusuke will explain the most essential techniques needed to ensure that each preparation has the correct texture and appearance.
See how Yusuke combines multiple elements to create interiors with flavor, texture and contrast, and learn how to insert them within a complete design.
You will appreciate the importance of working temperatures and see how to take advantage of the fridge, freezer and blast chiller in order to construct complex patisserie with precision and a clean finish.
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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