Creative Pastry: Foams and Siphon Techniques
This course covers everything you need to know about haute cuisine foams, including techniques and utensils.
Founder of I+Desserts (Barcelona, Spain)
Online cooking course with everything you need to make incredible foams.
The content of this online course is part of the Creative Pastry: Creamies, Foams, and Advanced Techniques course. In this course, David Gil provides comprehensive instruction on creating exceptional foams with a wide range of intense flavors suitable for various occasions. From understanding the theory behind foam formation to exploring numerous applications to enhance your recipes and infuse them with a surprising and innovative twist.
With this course, you’ll have the opportunity to elevate your culinary skills to a higher level, guided by the expertise and insights of David Gil, a young chef and the head of desserts and creativity at the elBarri group. You’ll learn the latest techniques and culinary innovations from a professional perspective, expanding your knowledge and capabilities in the kitchen.
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Course Syllabus
Course Content
Chapter 2 - Theory of foams
Chapter 3 - Apple foam (soda)
Chapter 4 - Lime Foam
Chapter 5 - Cheese foam
Chapter 6 - Potato foam
Chapter 7 - Truffled egg with potato foam
Chapter 8 - Tangerine sabayon
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Before you go
The siphon technique offers endless possibilities for culinary creativity, allowing you to experiment with different flavors, textures, and presentations.
What you'll learn
Creating various types of foams in the culinary world involves a blend of theory and practice. To master the art of making foams with surprising flavors and textures, you can follow these general steps, whether you’re working with sweet or savory applications. Don’t be afraid to experiment with various ingredients, flavors, and techniques. Foams offer endless possibilities for culinary creativity.
By following these steps and exploring different ingredients and combinations, you can create a wide range of foams with unique flavors and textures. Whether you’re crafting dessert toppings, savory garnishes, or experimental dishes, foams can be a delightful addition to your culinary repertoire.
Who is it for?
This online cooking course of foams is aimed at both gastronomy professionals and foodies who love haute cuisine and want to be updated on the latest gastronomic trends to apply it in their own kitchen. All the novelties in the technique of modern foams are explained in a comprehensive way so you can take them to your recipes.
What you’ll need
- Siphon
- Siphon loads (N2O and CO2)
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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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very easy to follow
loved the theory