Creative Pastry: Fermentation, Nixtamalization and Pectinases
Learn high-level pastry techniques to create surprising textures and truly original desserts.
Founder of I+Desserts (Barcelona, Spain)
The Evolution of Culinary Techniques
David Gil, creative head of patisserie at Tickets de Albert Adrià (elBarri Group) restaurant in Barcelona, shows us the evolution of culinary techniques in the form of seven new concepts. Don’t miss the latest culinary trends and innovations in the world of desserts and patisserie.
With this online course you will learn distinctive techniques over the course of 13 advanced lessons. The advice of this young chef and his experience in the area of textures will allow you to achieve perfect and truly surprising results.
Pastries, fermentations, nixtamalizations, thermoreversible jellies, pectinases, clouds and meringues are the techniques used and explained in each of the recipes taught in this course. Learn to alter the texture of fruits and vegetables using pectinase; discover how traditional and modern industrial techniques like nixtamalization can be applied to new concepts; bring new textures and flavours to your desserts using fermentation…
All this and more in David Gil’s new course on the evolution of culinary techniques: seven new concepts. Don’t be left behind; discover the latest patisserie techniques and find out how David Gil has become a widely-respected young prodigy. Transform your desserts into unique and total sensory experiences.
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Course Syllabus
Course Content
Chapter 2 - Choux pastry (Pizza)
Chapter 3 - Ningyo-yaki dough (Doughnut)
Chapter 4 -Tempura batter (Xuixo)
Chapter 5 - Biscuit dough (Lemon tart)
Chapter 6 - Moulded cloud
Chapter 7 - Gelatine Base Meringue (Eclair)
Chapter 8 - Steamed meringue (Tortilla)
Chapter 9 - Thermoreversible Gelatine (Hot Mandarin)
Chapter 10 - Pulp fermentation (Pineapple tatin)
Chapter 11 - Peel fermentation (Banana)
Chapter 12 - Pulp nixtamalization (Apricots)
Chapter 13 -Peel nixtamalization (fake lemon)
Chapter 14 - Pectinase (Spoon melon)
Before you go
In this online course you will learn seven innovative techniques for creating desserts
What you'll learn
Chef David Gil will teach you how to make different types of desserts using seven innovative techniques over the course of 13 advanced lessons. The course is aimed at teaching you techniques that you can later apply to your own creations. To illustrate each technique, we will create an example dessert. Video recipes for accompaniments like ice-creams etc. are not provided. If you would like to learn the basics concerning textures in patisserie and desserts, you should first take Creative Pastry Textures.
Who is this course for?
This course is aimed at both culinary professionals and amateur foodies interested in haute cuisine who want to develop their mastery of textures and the art of desserts using seven new concepts. Anyone who wants to master patisserie and dessert techniques with different doughs and batters, fermentation, nixtamalization, thermoreversible gelatine, pectinase, clouds and meringues now has the opportunity to observe their execution and find out how the techniques work in this course delivered by young master David Gil.
Equipment needed
- Plastic pastry sheets
- Nitro teppan
- Acetate
- Thermometer
- Mixer
- Stamp moulds
- Oven silicone
- Flexipat
- Oven
- Pastry cutter
- Ice-cream maker (optional)
- Dehydrator
- OCOO machine
- Ballers
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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SUPER_!!!!!!!
I liked it very much!!! Interesting and unusual!