Creative Pastry Textures
Master texture techniques and apply them to sweet and savory pastry.
Cofundador de I+Desserts, Mejor Chocolatero de España 2015
Course Content
Course Content
2 - Introduction to meringues: bases
3 - Beetroot Tart
4 - Profiteroles and Redcurrant Churros
5 - Mini Apple Sandwich
Free
6 - Dragon Egg
Free
7: Raspberry Pavlova with Vanilla Ice Cream
8 - Lucuma cornet with cocoa cone
9 - Introduction to croquanters
10 - Mango cornet with sorbet and lime zes
11 - Raspberry orchids with pistachios
12 - Crispy Carrot Cone
13 - Cupcake with cheese ice cream, honey and strawberries
14: Crispy Mushroom and Pine Nut Leaf, and Raspberry Leaf
15 -Introduction to Gelling Agents
16 - Strawberry Aspic in Escabeche
17 - Cup of Lavazza coffee gel
18 - Coconut Mató
19 - Iota Flan
Before you go
Course Recipes
About this Course
Revolutionize your pastry recipes with texture techniques
In this online course Chef David Gil will share the philosophy behind various textures and the techniques needed to create them, as developed in the kitchens of the best restaurant in the world, El Bulli.
David Gil, formerly head pastry chef at Tickets restaurant (Albert Adrià) will teach you how to master the techniques needed to make different types of meringues, croquanters and gels. These types of textures are very versatile because the techniques allow them to be prepared in multiple flavors. Furthermore, they can be applied to sweet or savory dishes, including appetizers, main dishes and desserts, transforming them into a sensory experience on the palate.
What's included?
- 1h 50 HD video
- 16 techniques and preparations
- 21 Lessons
- Recipe Book
- 15 Quizzes
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch, Português
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.
Spectacular textures: meringues, croquanters and gels
What you'll learn
Chef David Gil will teach you how to make different types of sweet and savory preparations using ingredients such as fruit, chocolate, dairy products, and doughs. Although the ice cream recipes are not demonstrated within the videos (we provide the recipes in case you have an ice cream maker), you will be able to discover really original and fun preparations and platings with fascinating textures.
Who is it for?
This online course is aimed at both gastronomy professionals and foodies who love haute cuisine who want to take advantage of texture techniques to turn their recipes into a sensory experience. Anyone who would like to master the texture techniques that were developed and perfected in the kitchens of El Bulli will find in this course the secrets that can transform any dish into a unique experience for the diner.
What you’ll need
- Dehydrator
- Food processor
- Pastry bag
- Heat lamp
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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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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Very Interesting
Entertaining and engaging - products not so easily available here in RSA , but nevertheless really interesting stuff