Program:

• The chef and its current culinary context
• Traditional and modern pastry
• The sweet world in the restaurant
• Chocolate
• Formulation
• Pastry

Training Program:

• Review of essential pastry preparations
• Basic formulation
• Creative processes focused on restaurant desserts
• Basic contemporary techniques: fundamentals and applications

Contents:

• The formulation
• Sugars
• White base ice creams
• The production process
• The new ice cream formula
• Egg yolk-based ice creams and buttercreams
• Alcohol-infused ice creams
• Chocolate ice creams
• Nut-based ice creams
• Sorbets

Contents:

• Raw materials 
• Creams, creamy preparations, and derivatives
• Mousses
• Beaten and rolled doughs
• Scalded and fermented doughs
• Puff pastry
• Chocolate
• Plated dessert
• Petit four

Contents:

• Introduction to breadmaking
• Pre-ferments
• Kneading
• Bread fermentation
• Baking
• Preservation
• Pizza
• Kachapuri and bage
• Mochi, dango, and bao
• Injera and ramazan

Training Program:

• Essential Pastry
• Chocolate and Confectionery
• Ice Cream Formulation

¿Qué se explorará en este seminario?

• Uso y aplicación de emulsionantes, gelificantes y texturizantes.
• Espumas y aires, como añadir volumen y ligereza a un postre.
• Estabilización y conservación de postres, técnicas para prolongar su vida sin comprometer la frescura.
• Tendencias actuales en emplatado.
• Postres modulares y deconstrucción.
• Degustación de las distintas creaciones.