If the main course is king, then dessert is surely queen. Dessert embodies the holiday, awakens emotions, and creates sweet memories.
In this online course Joanna Artieda invites you to learn about Christmas customs from different countries, where we have everyday ingredients in common, like spices and nuts, but where we differ is in the variety of ingredients and the techniques for using them.
By the end of this online course you will be able to:
- Understand similarities and differences that exist for each region
- Recreate Christmas desserts following traditions and original techniques
- Evolve classic recipes in contemporary fashion.
Discover the contrasts in what we prepare: from a freshly baked and comforting strudel for a wintertime Christmas to a refreshing iced punch from the southern hemisphere in summer. Or, from the cookie department, we have gingerbread cookies (in the shape of little men or houses) and Middle Eastern kahk.
How about a break from the familiar? Try preparing recipes from yesteryear that are a little less common. From Italy, complement the panettone with some pizzelle; and from Spain, accompany the nougat with polvorones.
For each dessert Joanna Artieda will show you two versions of plating: the traditional or classic and a slightly more modern version.
Who is it for?
This online course is aimed at those who wish to prepare desserts that evoke Christmas. You will find new recipes and lots of inspiration to surprise your friends, families, and guests at home or at your place of business.
What you'll need
- Stand mixer with flat beater
- Wheel cutters with guides
- Cookie cutters
- Kahk molds
- Wafer iron
- Immersion blender or Turmix
- Pastry bags with fine tip
- Kitchen cloths
She was born in Pamplona, in 1989 and was raised in a family bakery. After graduating from the School of Arts, she decided to study gastronomic restoration (cook and pastry). As a student, in the year 2005, she was awarded the prize as the best national pastry work in Spain. From then onwards, destiny and a clear vision and ideas, led her to work in some of the best restaurants in the world, in restaurants with Michelin stars, within and out of Spain. A versatile chef who is aware that her curiosity, sacrifice and self-demand -always present in her personal and professional evolution- have helped her get an extraordinary mastery over cooking and pastry techniques. Thanks to this technique control, she has been able to develop and create a style in pastry with lots of personality. In the year 2016, she was proclaimed the Best Spanish Chef (first woman to be so highly awarded) and joined the creative team of the chef Albert & Ferrán Adrià along with the Cirque du Soleil. At the beginning of the year 2017, she was designated as one of the 10 dessert cooks who marked trends in the world and some time later, she landed in Barcelona to form part of the teaching team of Hofmann. Throughout her career, she has been awarded more than twelve prizes. During such a year, she created her brand of turron, Sô kô lá; a new concept for Christmas with unique and exclusive collections every year. In the year 2017, she was incorporated as the image and ambassador for the cook company Vivid Cuisine, and she started to give master classes in different international schools. By the end of the year 2019, she published her first book, Sweet 12 (first digital book in the world, dedicated to seasonal products). An authentic creative tool that, according to chef Jordi Roca, will revolutionize the cornerstone of the creation of sweet cuisine. Today, along with offering master classes, she leads prestigious counseling and sweet gastronomic education with Michelin stars, in an exclusive way. This 2020, she incorporates as creative of the INDPT group in the Arab Emirates.Show more
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Scoolinary courses are online classes that allow you to learn new knowledge and skills to improve your cuisine. Each course consists of several lessons that combine videos, downloadable recipes and extra teaching materials.
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