[Petit Gateau] Deep Black

Deep Black

#delicious #dessert

[Petit Gateau] Deep Black

This is a petit gateau with the theme "Black Sesame". It is rich in black sesame flavour and the design really fits the name as well. Hanbit explains every step in very much detail so please enjoy the course!

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US$25.99

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Recipe PDF

You will be provided with a recipe in PDF format.

Instructor Q&A

Ask any relevant baking questions and the instructor will gladly answer your question

MOBILE friendly

Access anywhere anytime on PC/tablet/mobile.

COURSE VIDEO

Deep Black Intro

Petit Gateau

Deep Black

CURRICULUM

What do you learn?

Motive: Black Sesame

The main flavour of this petit gateau is black sesame. It’s a very oriental ingredient that works really well with pastry. The overall colour is dark black and gold dust was used to give

Components

Black sable base, black sesame croustillant, black sesame cremeux, raspberry jelly, black sesame mousse, black glaze.

Technique

There are plenty of techniques you will learn in this course. ①How to make flat sable base. ②How to make crunchy croustillant layer. ③How to make cremeux(creme anglaise) ④How to make mousse ⑤How to make glaze

Balance of flavours & textures

Black sesame flavour is deep and heavy – this is nicely balanced by raspberry jelly. In terms of texture, the mousse provides the softest point which gets heavier as you move on to the jelly, cremeux and the croustillant.

WHAT'S SPECIAL?

Why this course?

Very Detailed Course

This is probably the most detailed petit gateau course online. Hanbit gives detailed explanations on each of the compoments and the ingredients involved as well as ways to apply them in different ways.

Readily available ingredients & moulds

Hanbit tries his best to design the recipes such that pastry students worldwide would be able to enjoy his work. Most of the ingredients will be available as well as the silicone moulds (mostly Silikomart or Pavoni)

WHY SUGAR LANE?

Why learn from Hanbit?

Offline Students

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Online Students

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Established

Online Course

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Understand the needs

Hanbit comes from a non-pastry background. He worked in banking, consulting and IT. This meant that in order to become a pastry chef, he learnt everything from scratch. This journey helped him design his courses such that it’s accessible to home-bakers as well as professionals.

Why & How

Hanbit’s genuinely interested in the science of baking. Thus, he tries to take the time to explain about the role of specific ingredients and how the methods work. In turn this helps his students to reduce the chances of failure.

Experience in teaching

Hanbit has been teaching students at his academy (Sugar Lane) for the past 4 yrs. Having taught more than 2000 students He has seen enough to know where students make mistakes and experience difficulties.

Hanbit is the CEO of Sugar Lane Baking Academy based in Seoul, Korea. As a pastry chef, his mission is to make baking more enjoyable – both for homebakers and professionals. This is being achieved through his baking academy in Seoul where he has taught more than 2500 students over 6 years.