Creative Fruit Desserts
Prepare the most creative desserts with fruits. Apply innovative techniques and learn how to use each fruit to get the best out.
Pastry Chef, Gastronomy Talent Award 2022, World's Best Pastry Chef 2024 (Academie Internationale de la Gastronomie Française)
Essential knowledge of fruits, techniques and creativity with desserts where fruit is the star, reinventing some classic desserts
In the world of desserts there are numerous desserts with fruits where they are masked by the rest of the ingredients. In this course, the main character is fresh fruit, treated with innovative techniques as well as ancestral ones, offered as the icing on the cake of the menu or served as the last one in the tasting menu.
On this online course you will learn how to treat each fruit to make the best out of each one, along with a well-known dessert cook in the gastronomy sector such as Joanna Artieda. You will make your dessert with fruit; it will not only stand out in your menu but it will also surprise your guests or customers.
These are desserts that can be prepared successfully both at home or in a restaurant. Quality and seasonal fruit has never had such an important place in our menu.
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Course Syllabus
Course Content
Chapter 2 - General information on fruits
Chapter 3 - Macedonia 2.0 (fruit salad)
Capítulo 4 - Higosier (figs)
Chapter 5 - Macaron of the forest (green pine pinecone)
Chapter 6 - Poire Belle Hélène (pear)
Chapter 7 - Tatín (apple)
Chapter 8 - Mochi Hoshigaki (caqui)
Chapter 9 - Terrine of berries
Before you go
To select seasonal fruits, how to treat them and preserve them, to apply the best technique for each fruit to get an authentic flavor
What you'll learn
In this online course, you will learn to select, preserve, treat the seasonal fruits and apply the best innovative techniques, where the star in your desserts is natural fruit.
Fruit desserts with an authentic natural fruit flavor, re-interpretation of classic desserts with incredible techniques, prepared step by step, in a very simple way, with tricks, changing options and finishing tips to prepare at home or in your own restaurant.
Desserts with natural fruit are a real and simple option for your restaurant.
Desserts such as Belle Hélène Pear , macedonia (salad fruit) or a Fraisier reinvented by Joanna Artieda, reducing sugar levels and giving prominence to fruits.
Who is it for?
For professionals and amateurs who desire to venture into the world of fruits, to get the best out of their desserts, but who also want to learn the basis, techniques and decorations of a variety of desserts based on fruits, yet reinvented.
What you’ll need
- Cook robot
- Silicone molds
- Spatula
- Pastry bag
- Knife
- Parchment paper
- Dehydrator
- Oven Grater (decoration)
Course recipes
In this course you will learn
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Meet your Instructor
Pastry Chef, Gastronomy Talent Award 2022, World's Best Pastry Chef 2024 (Academie Internationale de la Gastronomie Française)
A versatile chef who acknowledges that her curiosity, dedication, and perfection have been constant in her professional and personal evolution, and have led her to acquire an extraordinary mastery of cooking and pastry techniques.
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Every course includes a downloadable recipe book
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terrine of berries
Thank you for sharing your experience ! I learned this course so many thinks.