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Creative Pastry: Fermentation, Nixtamalization and Pectinases

Learn high-level pastry techniques to create surprising textures and truly original desserts.

The Evolution of Culinary Techniques

David Gil, creative head of patisserie at Tickets de Albert Adrià (elBarri Group) restaurant in Barcelona, shows us the evolution of culinary techniques in the form of seven new concepts. Don’t miss the latest culinary trends and innovations in the world of desserts and patisserie.

With this online course you will learn distinctive techniques over the course of 13 advanced lessons. The advice of this young chef and his experience in the area of textures will allow you to achieve perfect and truly surprising results.

Pastries, fermentations, nixtamalizations, thermoreversible jellies, pectinases, clouds and meringues are the techniques used and explained in each of the recipes taught in this course. Learn to alter the texture of fruits and vegetables using pectinase; discover how traditional and modern industrial techniques like nixtamalization can be applied to new concepts; bring new textures and flavours to your desserts using fermentation…

All this and more in David Gil’s new course on the evolution of culinary techniques: seven new concepts. Don’t be left behind; discover the latest patisserie techniques and find out how David Gil has become a widely-respected young prodigy. Transform your desserts into unique and total sensory experiences.

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Course Syllabus

Course Content

Chapter 1 - Presentation and Recipe Book
Chapter 2 - Choux pastry (Pizza)
Chapter 3 - Ningyo-yaki dough (Doughnut)
Chapter 4 -Tempura batter (Xuixo)
Chapter 5 - Biscuit dough (Lemon tart)
Chapter 6 - Moulded cloud
Chapter 7 - Gelatine Base Meringue (Eclair)
Chapter 8 - Steamed meringue (Tortilla)
Chapter 9 - Thermoreversible Gelatine (Hot Mandarin)
Chapter 10 - Pulp fermentation (Pineapple tatin)
Chapter 11 - Peel fermentation (Banana)
Chapter 12 - Pulp nixtamalization (Apricots)
Chapter 13 -Peel nixtamalization (fake lemon)
Chapter 14 - Pectinase (Spoon melon)
Before you go

In this online course you will learn seven innovative techniques for creating desserts

What you'll learn

Chef David Gil will teach you how to make different types of desserts using seven innovative techniques over the course of 13 advanced lessons. The course is aimed at teaching you techniques that you can later apply to your own creations. To illustrate each technique, we will create an example dessert. Video recipes for accompaniments like ice-creams etc. are not provided. If you would like to learn the basics concerning textures in patisserie and desserts, you should first take Creative Pastry Textures.

Who is this course for?

This course is aimed at both culinary professionals and amateur foodies interested in haute cuisine who want to develop their mastery of textures and the art of desserts using seven new concepts. Anyone who wants to master patisserie and dessert techniques with different doughs and batters, fermentation, nixtamalization, thermoreversible gelatine, pectinase, clouds and meringues now has the opportunity to observe their execution and find out how the techniques work in this course delivered by young master David Gil.

Equipment needed

  • Plastic pastry sheets
  • Nitro teppan
  • Acetate
  • Thermometer
  • Mixer
  • Stamp moulds
  • Oven silicone
  • Flexipat
  • Oven
  • Pastry cutter
  • Ice-cream maker (optional)
  • Dehydrator
  • OCOO machine
  • Ballers

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See what our Members are saying

SUPER_!!!!!!!

I liked it very much!!! Interesting and unusual!

Artem Apanitskiy

Magical

Wait for next courses of David. Thank you.

Jacob Karpov

Great job

Great job

Nikolas Tsafos

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 is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.

The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.

The courses are 100% online, starting and ending whenever you want. You set the pace of the class. You can go back to review what interests you, rewatch videos, ask questions in our Community, share your projects, and much more.

If you have a Premium or Teams plan, you will receive a certificate for every course you complete, recognizing the knowledge and skills you have acquired.

Our courses have been approved by two highly prestigious culinary authorities: Worldchefs   and the  American Culinary Federation (ACF)  . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.

At the end of the course, you will have the option to download certificate.

No, once your Membership ends, you will no longer have access to the courses. You need an Active Membership to be able to maintain access to the courses.

Annual Membership: The renewal is automatic and takes place 12 months after the purchase date, at the list price corresponding to the chosen membership plan

Quarterly Membership: The renewal is automatic and takes place 3 months after the purchase date, at the list price corresponding to the chosen membership plan.

If you do not wish to renew your membership, you must cancel it from your user profile 24 hours before the renewal date. We do not issue refunds for charges applied due to automatic renewal.

With the Teams Plan, you can watch all Scoolinary courses from 4 devices simultaneously.

All people must enter with the same user email (whoever purchased the Membership)

What's included?

  • 1h 35m HD video
  • 13 Recipes
  • 36 Lessons
  • Recipe Book (English, Spanish)

Available languages

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