Creative Pastry Techniques
Four cakes with more than 30 preparations to develop your pastry creativity
Pastry Chef, Chocolatier and Director of Chocolate Academy (Barcelona, Spain)
A creative and modern pastry course featuring spectacular techniques and preparations
Josep Mª Ribé, master pastry chef and Director of the prestigious Chocolate Academy BCN, exclusively brings you a complete online course on modern and creative pastry. This course offers you the most essential and most innovative pastry techniques and shows how to put them into practice to create four unique cakes, filled with unique textures and flavors. The course explains more than 30 techniques and preparations in detail, encouraging you to develop your creativity and execute your work with the delicacy and sophistication of a master like Josep Mª Ribé.
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Course Syllabus
Course Content
Chapter 2 - Pear, Caramel and Almond Cake
Chapter 3 - Milk Chocolate Gianduja, Orange and Clove Cake
Chapter 4 - Mango, passion fruit, orange and coconut cake
Chapter 5 - Chocolate Cake with Raspberries, Strawberries and Balsamic Vinegar
Before you go
More than 30 preparations to develop your creativity
What you'll learn
In this online course, we will make four cakes of varied complexity, each one different in terms of flavors and textures. You will be able to put into practice more than 30 pastry techniques and preparations.
Sponge cakes, syrups, mousses, creams, glazes, chocolate decorations, crumbles, pastry creams, gels, crunchies, sablé dough, toffees, chocolate paint, special molds… All this and much more will be applied using different flavor combinations to satisfy all types of palate.
Who is it for?
This exclusive online pastry course is aimed at both professionals and amateur pastry lovers who want to learn more about this indulgent gastronomic discipline. The course is intended for those who wish to learn new techniques, as well as to perfect the execution of the most commonly used techniques, all developed with perfect harmony between flavor and textures.
What you’ll need
- Food processor
- Pastry bag
- Microplane grater
- Thermometer
- Plastic guitar sheets
- Spray gun (optional)
Course recipes
In this course you will learn
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Meet your Instructor
Pastry Chef, Chocolatier and Director of Chocolate Academy (Barcelona, Spain)
His professionalism and his constant updating of his skills made him the winner of the CANJOP in 2004, and in 2005 he obtained the highest award of recognition possible from the Spanish chocolate industry, the MMACE.
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Every course includes a downloadable recipe book
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Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
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.
Ratings and Reviews
4.9
Avg. Rating
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elazar hazan
Inaccurate data
It seems that there is no match between the quantities in the video and the quantities in the recipes. In addition, there is an inaccuracy in the baking temperatures in the video and on the printed recipe page. Beyond that, the course is very interesting, it's just a shame that you can't rely on the printed recipes
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very informative
i really enjoyed learning with Chef Ribe