Christmas Desserts
Capture the magic of Christmas Desserts! Apply professional techniques to create Christmas classics, such as the Roscón de Reyes, full of festive charm and with a flawless finish.
Pastry Chef at Hofmann and Gastronomy Consultant in Uzbekistan and Central Asia
Learn traditional Christmas desserts with a professional finish
In this course, Chefs Hans Ovando and Elena Adell will guide you step-by-step to prepare Christmas desserts and sweets. You will blend tradition with modern techniques to create iconic treats such as Roscón de Reyes, Stollen and Polvorones, paying attention to every detail to achieve an exceptional result.
Throughout the lessons, you will discover pastry tips and tricks to achieve perfect textures, balanced flavors, and attractive presentations—ideal for sharing, gifting, or selling.
By the end of this online course, you will be able to:
- Produce traditional Christmas desserts with professional results
- Apply fermentation, glazing, decoration, and preservation techniques
- Manage the entire process, from mise en place to final presentation
- Personalize classic recipes with your own style
- Optimize workflow for home or professional settings
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Course Syllabus
Course Content
Chapter 2 - Christmas Tree
Free
Chapter 3 - Traditional Polvorón
Chapter 4 - Spanish Christmas Roscón
Chapter 5 - Christmas Stollen
Chapter 6 - Christmas Log
Sweet essentials to make your Christmas table shine
What you'll learn
Christmas Tree: A crispy chocolate structure with caramelized almonds, assembled in the shape of a festive Christmas tree.
Traditional polvorón: A soft, sandy-textured treat made with toasted flour, cocoa butter, icing sugar, almond powder, cinnamon, and toasted almond granules, that melts delicately in your mouth.
Roscón de Reyes: Soft brioche dough with a touch of aromatic orange blossom water, decorated with candied fruits and pearl sugar.
Stollen: German sweet bread with marzipan, candied fruits, nuts, and a touch of spice.
Christmas Log: Rolled sponge cake filled with chocolate ganache and cream, decorated with icing and decorated with a shiny red glaze, chocolate holly leaves and festive chocolate bells.
In this course, in addition to the recipes themselves, you will also learn various cooking techniques that will serve you on many occasions.
The techniques you will learn are:
- Preparation of brioche, fermented doughs, marzipan, and crunchy bases
- Chocolate molding and decoration
- Preparation of ganaches, pralines, and caramels
- Professional glazing and finishing in pastry
- Use of pectins, gelatins, and stabilizers
- Preparation of creamy fillings
- Control of temperatures and textures
Course recipes
In this course you will learn
Meet your Instructor
Pastry Chef at Hofmann and Gastronomy Consultant in Uzbekistan and Central Asia
Hans Ovando was awarded Best Artisan Pastry Master of Spain (MMAPE) in 2022, while Elena began her culinary journey in the kitchen, working at Michelin-starred restaurants before achieving her dream of becoming a pastry chef.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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