Gourmet Candy Confections
Over 12 exquisite recipes and advanced techniques in artisan confectionery. Discover the secrets behind the classics and explore a new world of unique flavors and perfect textures.
Pastry Chef at Hofmann and Gastronomy Consultant in Uzbekistan and Central Asia
Discover the art of confectionery like never before
In this course, you will prepare over 12 irresistible recipesāfrom delicate candies with a liquid Cointreau center and a crisp caramel shell to a classic nougat with nuts and raspberry. This course will take you from the basics to the most refined techniques.
You will learn to create confections with surprising textures, unique flavors, and eye-catching presentations. We will explore both traditional and modern techniques, including fruit confit like candied orange, and the preparation of jams and jellies with innovative flavor pairings such as tomato with strawberry or yuzu with mandarin. You will also learn to work with essential oils, infuse complex flavors, and preserve your creations using a homemade vacuum technique that ensures quality and freshness.
By the end of this course you will know how to:
- Make candies with liquid centers, chewy textures, and crispy finishes
- Create unique jams and jellies using a home-friendly preservation method
- Master professional-level candying and cutting techniques
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Course Syllabus
Course Content
Chapter 2 - Cointreau Candies
Free
Chapter 3 - Chewy Apricot and Passion Fruit Caramels
Chapter 4 - Strawberry Lollipops
Chapter 5 - Violet Marshmallow
Chapter 6 - PĆ¢te de Fruits: Apricot and Passion Fruit
Chapter 7 - Soft Vanilla and Walnut Caramels
Chapter 8 - Coffee, Chocolate, and Almond Caramel Mou
Chapter 9 - Candied fruits
Chapter 10 - Candied orange peel
Chapter 11 - Tomato, Strawberry, and Lime Jam
Chapter 12 - Apple, Cinnamon, and Hazelnut Jam
Chapter 13 - Mandarin, Yuzu, and Vanilla Jelly
Chapter 14 - Nut and Raspberry Nougat
Discover the versatility of caramel and master every technique
What you'll learn
In this course, you will learn how to prepare a wide variety of artisan confectionery recipes, starting with the creation of a cornstarch trayāan essential tool for achieving the perfect candy texture. Next, you will dive into the best techniques for molding, cutting, and storing, ensuring high-quality results.
Let your inner child come out to play as you work with caramel and uncover the secrets to making a classic strawberry lollipop. Youāll also get to experiment and expand your flavor range with tropical fruits and unique, bold combinations.
The techniques you will learn are:
- Aeration
- Caramelization
- Candying
- Preservation
- Cutting
- Crystallization
- Blanching
- Sugaring
- Infusion
- Molding
- Tempering
Course recipes
In this course you will learn
Meet your Instructor
Pastry Chef at Hofmann and Gastronomy Consultant in Uzbekistan and Central Asia
Hans Ovando was awarded Best Artisan Pastry Master of Spain (MMAPE) in 2022, while Elena began her culinary journey in the kitchen, working at Michelin-starred restaurants before achieving her dream of becoming a pastry chef.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
About Scoolinary
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