Creative Confectionery
Master natural confectionery by understanding pH, Brix degrees, and the role of each ingredient to create marshmallows, gummies, toffees, and caramels with technique, flavor, and consistent results.
Chef pastelera, especialista en confitería y ganadora del Latin America´s Best Pastry Chef Award 2024
Course Content
Course Content
1. Presentation of the course
Free
2. Confectionery basics
3. Passion Fruit, Coconut and Raspberry Marshmallow
4. Red Berry Jellies
Free
5. 100% chocolate toffee
6. Lavender Toffee
7. Caramel Lollipops with Yuzu and Maqui
8. Pistachio Marzipan Coated in Strawberry Chocolate
9. Chewy Violet Caramel
Test your knowledge
About this Course
A journey through artisan confectionery, from fruity marshmallows, to intense pâte de fruit, and aromatic chewy caramels
In this online course, Camila Fiol, Best Latin American Pastry Chef 2024, invites you to explore confectionery from a natural and conscious perspective. Free from artificial colors and flavors; everything comes from fruits, nuts, flowers, chocolates, and gelling agents, each one with its own characteristics: fiber, solids, degrees Brix, and acidity.
Camila works with products native to Chile, alongside ingredients available internationally, adapting each recipe to take advantage of what is available. Every batch of every fruit is different, having its own characteristics that determine the texture and end result. To create sweets that surprise with their flavor and technique, the real challenge is to understand the composition of the raw material.
You will also discover ingredients that are uncommon in confectionery, such as Japanese yuzu and Chilean maqui, which Camila Fiol incorporates as a distinctive feature in her creations.
At the end of the online course, you will be able to:
- Measure the pH and degrees Brix of fruits to apply them in confectionery
- Substitute sugars and fruits naturally according to availability
- Make confectionery with gelatin, pectins, butter, and nuts
- Create marshmallows, jellies, toffees, marzipan, and chewy caramels
- Incorporate innovative ingredients such as Chilean maqui into confectionery recipes
- Preserve and present sweets while respecting their natural characteristics
What's included?
- 1h 45 min of HD video
- 32 lessons
- 7 recipes
- Recipe Book
- 1 Quiz
- Certificate
- Español, English
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Pastry Chef, confectionery specialist and winner of the Latin America's Best Pastry Chef Award 2024
Camila Fiol, a Chilean pastry chef trained at the Basque Culinary Center, headed the Boragó pastry shop before founding Fiol Dulcería. Her proposal stands out for innovation with natural ingredients and native products. In 2024 she was recognized as Latin America's Best Pastry Chef by 50 Best.
Discover the delicate balance between technique, ingredients, and flavor in artisan confectionery
What you'll learn
- Passion Fruit, Coconut, and Raspberry Marshmallow: Italian meringue with passion fruit juice, raspberry filling, and coconut coating.
- Red Berry Jellies: Combine fruit puree with pectin and sugar to achieve a firm texture with balance between sweetness and acidity.
- 100% Chocolate Toffee: Enhance creamy buttery caramel with intense pure cocoa flavor and a hint of salt.
- Lavender Toffee: Infuse cream with the flora and delicate flavor of lavender to create smooth-textured chewy caramels.
- Yuzu and Maqui Caramel Lollipops: Fresh, tart and colorful hard candies with Japanese yuzu and Chilean maqui powder.
- Strawberry Chocolate-Covered Pistachio Marzipan: Pistachio paste with sugar, molded and covered with strawberry chocolate.
In this course, in addition to the recipes themselves, you will also learn different cooking techniques that will serve you well on numerous occasions.
The techniques you will learn are:
- How to use gelatin powder and leaves
- How to use pectins to gel fruits with different pH values
- How to measure degrees Brix with a refractometer
- How to infuse flavors within creams
- Caramelization of sugars and temperature control
- Coating and preservation of artisanal confectionery
- Creative use of innovative ingredients such as maqui
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
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