In this course, you’ll learn how to make different whisked batters using oil and butter, understanding how they influence the final texture. You’ll also understand the importance of resting times, proper fat emulsification and baking control.

Olive oil magdalenas: An emulsified whipped batter made with oil that provides moisture and softness, with a resting time beforehand to improve stability and the development of the signature dome.

Madeleine: A classic French sponge cake made with melted butter incorporated through emulsification, with the batter rested to encourage its signature dome shape.

Financier: A sponge cake made with egg whites and beurre noisette (brown butter), enriched with nuts that provide deep flavor and a slightly moist texture.

Blueberry muffins: A batter enriched with butter, oil, and dairy that allows fresh fruit to be incorporated while maintaining an airy and balanced structure.

Chocolate muffins: An intense variation with cocoa and dark chocolate that combines fat emulsification and temperature control for a moist, aromatic crumb.

In this course, in addition to the recipes themselves, you’ll also learn different cooking techniques that will come in handy on many occasions.

The techniques you’ll learn are:

• Making oil-based sponge cakes
• Making butter-based sponge cakes
• Developing the dome shape of a madeleine
• Creating a crisp crust for muffins
• Incorporating ground nuts into whipped batters
• Incorporating nut pastes into whipped batters
• Incorporating fresh fruit into whipped batters