[Petit Gateau] Vanilla Cherry Flower

Vanilla Cherry Flower

#delicious #dessert

[Petit Gateau] Vanilla Cherry Flower

Using the classic flavour pairing of vanilla and cherries, this petit gateau (tart design) boasts a very effective flower piping technique that is relatively easy to implement but aesthetically fantastic.

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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

Vanilla Cherry Flower Intro

Petit Gateau

Vanilla Cherry Flower

CURRICULUM

What do you learn?

Theme: Vanilla, cherries and flower

This piece of inspired by the flower piping technique which you will learn in the course. Vanilla and cherries are classic pairings.

Components

Tart shell, vanilla biscuit, vanilla cremeux, cherry compote, vanilla whipped ganache, fresh cherries

Technique

There are plenty of techniques you will learn in this course. ①How to make a perfect tart shell ②How to make a cremeux using anglaise ③Amazing flower piping ④Inserting confit inside fresh cherries

Balance of flavours & textures

Vanilla and cherry are classic flavour pairings that can’t go wrong. The tart shell is crisp and the cremeux is soft. You will experience plenty of different textures in this petit gateau.

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.