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基礎知識 · 關於發酵起酥麵團 ...........................................................................................12 可頌麵包的工藝流程 ...........................................................................................12 可頌麵團起酥過程中的關鍵細節 .........................................................................12 烘焙小知識 ..........................................................................................................13 · 關於非發酵起酥麵團 .......................................................................................17 非發酵起酥麵團的種類 ........................................................................................17 非發酵起酥麵團的原材料 ....................................................................................18 包油、單折（3折）、雙折（4折） .....................................................................18 千層酥層次的計算 ...............................................................................................20 層次的影響 ..........................................................................................................20 基礎麵團 布里歐麵團 ..........................................................................................................22 可頌麵團 .............................................................................................................24 正疊千層麵團 ......................................................................................................27 反轉千層麵團 ......................................................................................................30 麵包類起酥配方 · 可頌 .................................................................................................................34 原味可頌 .............................................................................................................34 彎月可頌 .............................................................................................................36 巧克力可頌 ..........................................................................................................38 杏仁榛子可頌 ......................................................................................................40 雙色可頌 .............................................................................................................42 黑金可頌 .............................................................................................................44 · 可頌三明治 .....................................................................................................49 可頌三明治麵包 ..................................................................................................49 酪梨蝦仁三明治 ..................................................................................................52 牛肉起司丹麥三明治 ...........................................................................................54 · 調理可頌 ..........................................................................................................57 馬鈴薯龍蝦丹麥 ..................................................................................................57 牛肉三角酥 ..........................................................................................................60 培根香腸丹麥 ......................................................................................................62 丹麥比薩 ............................................................................................................64 羅勒香腸丹麥 ......................................................................................................67 · 花式丹麥 .........................................................................................................70 桂花西洋梨丹麥 ..................................................................................................70 焦糖堅果丹麥 ......................................................................................................73 奶油香緹丹麥 ......................................................................................................76 檸檬唱片丹麥 ......................................................................................................78 開心果覆盆子丹麥 ...............................................................................................81 肉桂杏仁葡萄捲 ..................................................................................................84 覆盆子安曼捲 ......................................................................................................87 鳳梨蘋果丹麥 ......................................................................................................90 · 鹼水酥皮 .........................................................................................................93 鹼水普雷結丹麥 ..................................................................................................93 川味辣椒鹼水結 ..................................................................................................96 調理鹼水丹麥 ......................................................................................................98 蒜香鹼水香腸起酥麵包 ......................................................................................102 · 布里歐酥 ........................................................................................................104 布里歐千層吐司 ................................................................................................104 楓糖布里歐吐司 ................................................................................................107 80%重油紅豆吐司 .............................................................................................110 巧克力香蕉可頌 ................................................................................................114 甜點類起酥配方 · 正疊千層酥 ...................................................................................................120 傳統弗朗塔 ........................................................................................................120 水果奶油弗朗塔 ................................................................................................123 雙色羅勒起司酥條捲 .........................................................................................126 蒜香香腸酥皮條 ................................................................................................129 漿果千層酥 ........................................................................................................132 火腿沙拉酥皮捲 ................................................................................................137 甜杏花語酥皮捲 ................................................................................................141 · 反轉千層酥 ....................................................................................................144 原味蝴蝶酥 ........................................................................................................144 羅勒蒜香蝴蝶酥 ................................................................................................147 蘋果修頌 ...........................................................................................................152 焦糖米布丁修頌 ................................................................................................156 國王餅 ...............................................................................................................162 鹹奶蓋千層酥 ....................................................................................................165 覆盆子荔枝玫瑰聖多諾黑 ..................................................................................168 · 法甜風味發酵酥皮 .........................................................................................176 草莓水立方冰淇淋可頌 ......................................................................................176 茉莉花手指檸檬柑橘塔 ......................................................................................179 雙色起司可頌吐司 .............................................................................................184 生巧可頌捲 ........................................................................................................190 火腿蘑菇白醬可頌捲 .........................................................................................194 桃子可頌塔 ........................................................................................................197 牛奶花可頌塔 ....................................................................................................202 香草草莓羅勒可頌塔 .........................................................................................208 咖啡焦糖可芬 ....................................................................................................211 羅勒草莓千層布里歐塔 ......................................................................................216 素食蛋奶千層布里歐塔 ......................................................................................222 巧克力皇冠 ........................................................................................................225 黑白棋盤 ...........................................................................................................228 鮮果時間 ...........................................................................................................232
作者簡介 彭程 中國第一、第二屆職業技能大賽．裁判員 第23、24屆全國焙烤職業技能競賽上海賽．裁判長 長沙市第一屆職業技能大賽．裁判長 廣西壯族自治區第二屆職業技能大賽．裁判長 世界巧克力大師賽巴黎決賽．裁判員 FHC 國際甜品烘焙大賽．裁判員 國家職業焙烤技能競賽．裁判員 第五屆西點亞洲杯中國選拔賽．裁判員 國家級糕點、烘焙工．一級/高級技師 國家職業技能等級能力評價．質量督導員 法國 CAP 職業西點師 彭程西式餐飲學校創始人 長安開元教育集團研發總監 法國米其林餐廳．西點師 中歐國際工商學院 EMBA 碩士
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