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Creative Pastry: Creamies, Foams and Advanced Techniques

A complete course comprising 2 hours of HD video to learn the most innovative techniques and create surprising textures to take your desserts to another level.

Online cooking course with the most innovative and creative textures at your fingertips

In this online course, learn cooking techniques and recipes to achieve unique textures. The groundbreaking chef, David Gil, is head of desserts and creativity for the elBarri restaurant group owned by Albert Adriá. He brings you the innovative techniques developed over recent years by the Adriá brothers themselves which are revolutionising haute cuisine. From mastering techniques for the popular foams and airs, to achieving unique textures with a Paco Jet.

The course also introduces you to techniques developed during 2017 by the elBarri group using inulin, an innovative ingredient with properties that are still being discovered.

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Develop your culinary talent

Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more

Course Syllabus

You'll learn to make creams, foams and airs

What you'll learn

Creams: How to make excellent creams using inulin (innovative ingredient made from agave, a sugar substitute with spectacular properties, researched during the past months by the R&D team of Albert Adrià’s elBarri group), along with freeze-dried elements and dried fruit pastes.

Foams: How to perfect the foam technique to create them perfectly in different and varied applications whilst giving them intense flavours.

Emulsifiers: Get stable airs with the highest intensity of flavour. Learn all the theoretical and practical bases necessary to understand how emulsifiers work, what the process consists of, the various phases (aqueous and fat), and its uses in cooking.

Paco Jet: Its origin, its uses, the way it acts and the results that you can obtain using this device.

Who is it for?

This online Creative Textures course is aimed at both professional chefs and fans of haute cuisine who seek to keep up-to-date on the latest gastronomic trends in order to apply them in their own kitchen. The latest discoveries and investigations by gastronomic groups such as elBarri, fruit of extensive experimentation, are explained in a comprehensive way so that you can include them in your recipes.

Material required

  • Food processor
  • Piping bag
  • Paco Jet

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Never stop learning

Unlimited access to this and ALL Scoolinary courses with your Membership

See what our Members are saying

versatility of a siphon and paco jet

Never knew these tools could be used in such a way. If I ever have access to a paco jet, I will certainly use these methods.

stephanie garrett

really fresh techniques

thank you, its really value information

Ivan Bondarenko

New technics to make creams

All new information is structured and explained well. Easy to understand the basis of this technology.

Jacob Karpov

Great job

Great job

Nikolas Tsafos

Good job

There was no interpretation on "foams" Aside that everything is alright

RACHEAL OPATA

Fabulous!

Amazing!

Mihaela Eremia

Meet your Instructor

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Founder of I+Desserts (Barcelona, Spain)

Creative pastry chef and researcher of the sweet world. Passionate about pastry, chocolate and confectionery, his restless and innovative mind leads him to evolve his ideas constantly.

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 2h HD video
  • 14 Recipes
  • 16 Lessons
  • Recipe Book (English, Spanish)
  • 4 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
Level
  • Advanced

Ratings and Reviews

4.9
Avg. Rating
224 Ratings
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What's your experience? We'd love to know!
Artem Apanitskiy
Posted 2 weeks ago
everything is perfect !!!

everything is perfect !!!

×
Preview Image
stephanie garrett
Posted 5 months ago
versatility of a siphon and paco jet

Never knew these tools could be used in such a way. If I ever have access to a paco jet, I will certainly use these methods.

×
Preview Image
Nikolas Tsafos
Posted 5 months ago
Great job

Great job

×
Preview Image
Ivan Bondarenko
Posted 7 months ago
really fresh techniques

thank you, its really value information

×
Preview Image
DAIANE NASCIMENTO
Posted 7 months ago
Advanced

Great course, interesting for those persuing the extension of knowledge in pastry arts.

×
Preview Image
Jacob Karpov
Posted 8 months ago
New technics to make creams

All new information is structured and explained well. Easy to understand the basis of this technology.

×
Preview Image
RACHEAL OPATA
Posted 1 year ago
Good job

There was no interpretation on "foams" Aside that everything is alright

×
Preview Image
Senna Kurohara
Posted 2 years ago
amazing!

it is full of technics! I absolutely love it

×
Preview Image
Mihaela Eremia
Posted 2 years ago
Fabulous!

Amazing!

×
Preview Image
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