Creative Pastry: Spherification, Nitrogen and Marshmallows
To take your desserts to the next level, you will need the cutting-edge techniques that we teach you in this course. You will learn to master them and use them correctly.
Founder of I+Desserts (Barcelona, Spain)
The talented David Gil will introduce you to spectacular textures that will astound your senses
In this online course, the young prodigy chef David Gil will teach you how to create different textures, both sweet and salty, using techniques such as spherification and nitrogen as well as surprising textures such as marshmallows and clouds that will revolutionize your starters, main dishes or desserts.
The young chef, a former pupil of the Adriá brothers, will explain different techniques for spherifications and explain which one to use depending on your goal. He will also demonstrate extensions to the basic spherifications by mixing them with other techniques such as foams or dehydrates among others, with spectacular results.
In the course you will also learn how to use liquid nitrogen and learn about its infinite uses in gastronomy. Last but not least, you will experiment with techniques involving marshmallows and clouds – light and soft textures that melt on the palate. David will provide clear explanations as to the versatility of each elaboration so that everyone can develop their own creativity.
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Course Syllabus
Course Content
Chapter 2 - Spherifications
Chapter 3 - Techniques with spherifications
Chapter 4- Nitrogen textures
Chapter 5 - Marshmallows and clouds
Before you go
To use spherification, nitrogen and cloud techniques
What you'll learn
Spherifications: the theory behind the concept of spherification, so that you understand the whole process from start to finish and apply the technique with complete control. You will learn about the 3 types of spherification that exist (direct, inverse and mechanical) and the best one to use for each type of recipe. David Gil will build on this knowledge, teaching you how to use spherification together with other techniques such as foams, curing or dehydrates for incredible results.
Nitrogen: learn how to use nitrogen in your kitchen and discover its enormous potential for your creations. Discover how to create unique shapes or make a risotto using orange segments. Experience the effect of nitrogen on foams and develop the basic technique for making shots.
Marshmallows and clouds: discover techniques for making marshmallows and clouds, a surprising texture between jelly and foam that will enable you to enhance flavours by presenting them with the lightness and softness worthy of a cloud.
Who is it for?
This course is aimed at both professional chefs and fans of haute cuisine who want to exploit texture in order to turn their recipes into a sensory experience. Anybody who wishes to master the texture techniques as developed and perfected in the kitchens of the famous Spanish restaurant, El Bulli, will find in this course all the knowledge to turn any dish into a unique experience for the diner.
Necessary material
- Measuring spoons for spheres
- Stainless steel material and Pyrex for working with nitrogen
- Dehydrator
- Food processor
- Piping bag
Course recipes
In this course you will learn
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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.
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Every course includes a downloadable recipe book
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Frequently Asked Questions
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