Creative Pastry Textures
Master texture techniques and apply them to sweet and savory pastry.
Founder of I+Desserts (Barcelona, Spain)
Revolutionize your pastry recipes with texture techniques
In this online course Chef David Gil will share the philosophy behind various textures and the techniques needed to create them, as developed in the kitchens of the best restaurant in the world, El Bulli.
David Gil, formerly head pastry chef at Tickets restaurant (Albert Adrià) will teach you how to master the techniques needed to make different types of meringues, croquanters and gels. These types of textures are very versatile because the techniques allow them to be prepared in multiple flavors. Furthermore, they can be applied to sweet or savory dishes, including appetizers, main dishes and desserts, transforming them into a sensory experience on the palate.
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Course Syllabus
Course Content
Chapter 2 - Introduction to meringues: bases
Chapter 3 - Beetroot Tart
Chapter 4 - Profiteroles and Redcurrant Churros
Chapter 5 - Mini Apple Sandwich
Chapter 6 - Dragon Egg
Chapter 7: Raspberry Pavlova with Vanilla Ice Cream
Chapter 8 - Lucuma cornet with cocoa cone
Chapter 9 - Introduction to croquanters
Chapter 10 - Mango cornet with sorbet and lime zes
Chapter 11 - Raspberry orchids with pistachios
Chapter 12 - Crispy Carrot Cone
Chapter 13 - Cupcake with cheese ice cream, honey and strawberries
Chapter 14: Crispy Mushroom and Pine Nut Leaf, and Raspberry Leaf
Chapter 15 -Introduction to Gelling Agents
Chapter 16 - Strawberry Aspic in Escabeche
Chapter 17 - Cup of Lavazza coffee gel
Chapter 18 - Coconut Mató
Chapter 19 - Iota Flan
Before you go
Spectacular textures: meringues, croquanters and gels
What you'll learn
Chef David Gil will teach you how to make different types of sweet and savory preparations using ingredients such as fruit, chocolate, dairy products, and doughs. Although the ice cream recipes are not demonstrated within the videos (we provide the recipes in case you have an ice cream maker), you will be able to discover really original and fun preparations and platings with fascinating textures.
Who is it for?
This online course is aimed at both gastronomy professionals and foodies who love haute cuisine who want to take advantage of texture techniques to turn their recipes into a sensory experience. Anyone who would like to master the texture techniques that were developed and perfected in the kitchens of El Bulli will find in this course the secrets that can transform any dish into a unique experience for the diner.
What you’ll need
- Dehydrator
- Food processor
- Pastry bag
- Heat lamp
Course recipes
In this course you will learn
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Meet your Instructor
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.
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Every course includes a downloadable recipe book
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Very Interesting
Entertaining and engaging - products not so easily available here in RSA , but nevertheless really interesting stuff