Sugar Art
Craft enchanting edible masterpieces that captivate the senses. Infuse your desserts with a touch of magic and delightful flavors!
Owner of La Postrería (Guadalajara, Mexico), Latin America's Best Pastry Chef 2018 (50 Best)
Exquisite tenderness and delicacy that effortlessly dissolves on your palate.
Elevate your desserts to the level of true masterpieces through the enchanting art of Sugar Blowing. Acquire the most astonishing techniques and craft delectable sweet sculptures that will render everyone speechless. Unveil the enchantment of infusing sweetness into the air and emerge as the star of any festivity, as your creations radiate and enchant with the allure of Blown Sugar!
By the conclusion of this course you’ll be able to:
- Craft crystalline, satin-textured, dipped, or tinted blown sugar spheres.
- Fashion a variety of sugar figures, adapt their forms and draw inspiration to create teardrops, peaches, apples, and countless other designs.
- Construct plated desserts that encompass sauces, creams, sponges, crispies, foams, sorbets, and more.
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Course Syllabus
Course Content
Chapter 2 - Introduction to sugar art
Chapter 3 - Dragon Ball: Yuzu, Lychee, Jasmine, Black Sesame
Chapter 4 - Flower Power
Chapter 5 - Black Tear
Chapter 6 - Chocobomb
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Before you go
Explore a multitude of textures and flavor profiles harmoniously united within a single dish.
What you'll learn
Dragon Ball: A dessert made by Jesús Escalera for Jesús Escalera! Iconic childhood anime carries fresh, Asian, floral, citrus and fruity flavors.
Flower Power: A very thin and crystalline sphere made of just sugar, filled with flowers and cream in a “piñata” style. The perfect contrast of herbs, berries, fresh fruit and textures such as sauces and crumbles.
Black Tear: This dessert is dominated by the color black. The bitter taste of cocoa and the acid of passion fruit recreate strong emotions for those who are not looking for cloying.
Chocobomb: Apply the satin technique with shading and bathe the sphere with chocolate. It elaborates a sorbet that will have all the prominence and value of a bean-to-bar chocolate and shots or nuggets made with liquid nitrogen.
Course recipes
In this course you will learn
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Meet your Instructor
Owner of La Postrería (Guadalajara, Mexico), Latin America's Best Pastry Chef 2018 (50 Best)
He has earned the prestigious title of Latin American Best Pastry Chef according to the renowned list, The World's 50 Best Restaurants. Additionally, he was honored as one of the 100 most creative individuals in Mexico in 2022, a distinction bestowed upon him by the esteemed publication Forbes.
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Every course includes a downloadable recipe book
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Frequently Asked Questions
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