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Technology course: Aerial textures in Espai Sucre Online View larger

Technology course: Aerial textures in Espai Sucre Online

ESPAISUCRE-TEXTAE

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48,00 €

DATE

Monday, January 11, 2021.


SCHEDULE

Monday from 4pm to 8pm.
1 day; 4 hours.


MODALITY

On-line.


LANGUAGE

Spanish.


CONTENT

Aerial textures are essential in the current creation of restaurant desserts and obviously also in the creation of savory dishes.

They provide highly valued characteristics that are difficult to obtain by other means such as volume, dynamism and movement so closely related to avant-garde pastry and cuisine.

Not all technology is good or positive, you have to choose those that give a plus to our elaborations.

Understanding each new product, its dosage and possible uses in restaurant desserts is our goal.

Airs, frozen airs, foams, frozen foams, false sponge cake, angel cake, clouds, siphon cake, new meringues ... these will be some of the aerial textures that you will know. Technology must always be at the service of taste.

PRICE

TOTAL COURSE: € 48

The cost of the course includes:

  • Dossier with complete recipe book.
  • Development of aerating techniques applied to desserts.
  • Analysis of the techniques.
  • Application in restaurant desserts.
  • Live chat during the course broadcast.
  • Consultations and questions with the teacher, via email for 1 month from the end of the course.
  • Access to our online platform for 1 month to be able to reproduce the course without limit of repetitions.
  • ESPAISUCRE Diploma of attendance to the course.

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