Creative Pastry: Fermentation, Nixtamalization and Pectinases
Learn high-level pastry techniques to create surprising textures and truly original desserts.
Founder of I+Desserts (Barcelona, Spain)
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.
Develop your culinary talent
Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more
Course Syllabus
Course Content
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
Course recipes
In this course you will learn
See what our Members are saying
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.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
- Community of Professionals and Foodies. Share your photos, solve doubts, and learn alongside a global community always ready to respond, inspire, and accompany you on this journey
- Earn your Certificate. Demonstrate your course completion with a Scoolinary Certificate
Other courses included in your membership
Never stop learning
Unlimited access to this and ALL Scoolinary courses with your Membership
Got questions? We've got answers
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
4.5
Avg. Rating
192 Ratings
5
18
4
3
3
2
2
0
1
1
What's your experience? We'd love to know!
Login to Review
What's your experience? We'd love to know!
Login to Review
Login
Accessing this course requires a login. Please enter your credentials below!
Don’t have an account?
Signup
SUPER_!!!!!!!
I liked it very much!!! Interesting and unusual!