Creative Pastry: Creamies, Foams and Advanced Techniques
A complete course comprising 2 hours of HD video to learn the most innovative techniques and create surprising textures to take your desserts to another level.
Cofundador de I+Desserts, Mejor Chocolatero de España 2015
Course Content
Course Content
2 - Creams
Free
3 - Foams
4 - Emulsifiers (Airs)
5 - Paco Jet
Before you go
About this Course
Online cooking course with the most innovative and creative textures at your fingertips
In this online course, learn cooking techniques and recipes to achieve unique textures. The groundbreaking chef, David Gil, is head of desserts and creativity for the elBarri restaurant group owned by Albert Adriá. He brings you the innovative techniques developed over recent years by the Adriá brothers themselves which are revolutionising haute cuisine. From mastering techniques for the popular foams and airs, to achieving unique textures with a Paco Jet.
The course also introduces you to techniques developed during 2017 by the elBarri group using inulin, an innovative ingredient with properties that are still being discovered.
What's included?
- 2h HD video
- 14 Recipes
- 16 Lessons
- Recipe Book (English, Spanish)
- 4 Quizzes
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch, Português
Course Recipes
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.
You'll learn to make creams, foams and airs
What you'll learn
Creams: How to make excellent creams using inulin (innovative ingredient made from agave, a sugar substitute with spectacular properties, researched during the past months by the R&D team of Albert Adrià’s elBarri group), along with freeze-dried elements and dried fruit pastes.
Foams: How to perfect the foam technique to create them perfectly in different and varied applications whilst giving them intense flavours.
Emulsifiers: Get stable airs with the highest intensity of flavour. Learn all the theoretical and practical bases necessary to understand how emulsifiers work, what the process consists of, the various phases (aqueous and fat), and its uses in cooking.
Paco Jet: Its origin, its uses, the way it acts and the results that you can obtain using this device.
Who is it for?
This online Creative Textures course is aimed at both professional chefs and fans of haute cuisine who seek to keep up-to-date on the latest gastronomic trends in order to apply them in their own kitchen. The latest discoveries and investigations by gastronomic groups such as elBarri, fruit of extensive experimentation, are explained in a comprehensive way so that you can include them in your recipes.
Material required
- Food processor
- Piping bag
- Paco Jet
What our students say
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Earn your Certificate
Download your Recipe Book
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.
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really fresh techniques
thank you, its really value information