芒果拿破崙卷｜Mango Mille Feuille Roll Cake
Eva Chan
上課時間：約 3.5 小時
Duration：around 3.5 hours
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你有否想過將經典法式甜點—鬆脆拿破崙與鬆軟濕潤的卷蛋結合？內層再加上時令的芒果肉及使用馬達加斯加原條雲呢拿條製作成的秘密餡料—香滑吉士奶油醬。一件甜點，同時結合兩種元素，口感豐富，令你一試難忘。
帶領你一步步製作出好看又好吃的甜品！
教授製作鬆軟原味卷蛋、示範如何製作快速酥皮麵團 (同學參與部分酥皮麵團製作) 及法國精緻甜點必學的真正餡料，讓你重新認識真正香滑的吉士奶油醬味道。
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Have you ever imagined combining the classic French patisserie － crispy Mille-feuille with the moist and soft roll cake? With the secret traditional filling －Pastry cream Using 100% Madagascar vanilla bean and fresh mango. One dessert comprises two separate elements gives you an unforgettable taste.
Guiding you through the whole process in making moist and soft Japanese style roll cake, demon-strate the quick puff pastry (participants involve in part of puff pastry process) and the Vanilla Pas-try Cream－a fundamental and authentic French dessert recipe that uses in many classic patis-series as a filling.
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注意事項／Remarks：
*由於水果當造季節不同，導師或會轉換其他水果作為餡料，敬請留意。
*Please note that due to different season, instructor may use other fruit for filling without further notice.
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*因應天氣炎熱，同學可自備冰包。
*Students are welcome to bring their own ice pack.
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*部分程序將會由學員一同製作或由導師示範。
*Particular procedures will be proceeded by participants as team or demonstrated by Instructor
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每班人數：8-10人
8-10 participants
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每位可帶走1條約8“卷蛋糕
One 8" roll / participant
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包裝盒／Packaging：
為支持環保，希望同學能自備保鮮盒 (不少於 7”闊 x 10”長 x 4”高)
Help save the environment, we encourage participants bring along reusable packing box for the finished products.
Recommend box size : 7” width x 10” length x 5” height
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