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.
Founder of I+Desserts (Barcelona, Spain)
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.
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Course Syllabus
Course Content
Chapter 2 - Creams
Chapter 3 - Foams
Chapter 4 - Emulsifiers (Airs)
Chapter 5 - Paco Jet
Before you go
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
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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.
About Scoolinary
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- Certificate. Demonstrate your course completion with a Scoolinary Certificate
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
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versatility of a siphon and paco jet
Never knew these tools could be used in such a way. If I ever have access to a paco jet, I will certainly use these methods.