Founder of I+Desserts (Barcelona, Spain)

David Gil

What's included?

  • 1h 35m HD video
  • 13 recipes
  • Recipe Book (English, Spanish)
  • Course certificate
    English, Spanish, Italian, French, German, Portuguese


The Evolution of Culinary Techniques

David Gil, creative head of patisserie at Tickets de Albert Adrià (elBarri Group) restaurant in Barcelona, shows us the evolution of culinary techniques in the form of seven new concepts. Don’t miss the latest culinary trends and innovations in the world of desserts and patisserie. 

With this online course you will learn distinctive techniques over the course of 13 advanced lessons. The advice of this young chef and his experience in the area of textures will allow you to achieve perfect and truly surprising results. 

Pastries, fermentations, nixtamalizations, thermoreversible jellies, pectinases, clouds and meringues are the techniques used and explained in each of the recipes taught in this course. Learn to alter the texture of fruits and vegetables using pectinase; discover how traditional and modern industrial techniques like nixtamalization can be applied to new concepts; bring new textures and flavours to your desserts using fermentation… 

All this and more in David Gil’s new course on the evolution of culinary techniques: seven new concepts. Don’t be left behind; discover the latest patisserie techniques and find out how David Gil has become a widely-respected young prodigy. Transform your desserts into unique and total sensory experiences.

Course curriculum

What you'll learn

In this online course you will learn seven innovative techniques for creating desserts

Chef David Gil will teach you how to make different types of desserts using seven innovative techniques over the course of 13 advanced lessons. The course is aimed at teaching you techniques that you can later apply to your own creations. To illustrate each technique, we will create an example dessert. Video recipes for accompaniments like ice-creams etc. are not provided. If you would like to learn the basics concerning textures in patisserie and desserts, you should first take Creative Pastry Textures.

Who is this course for?

This course is aimed at both culinary professionals and amateur foodies interested in haute cuisine who want to develop their mastery of textures and the art of desserts using seven new concepts. Anyone who wants to master patisserie and dessert techniques with different doughs and batters, fermentation, nixtamalization, thermoreversible gelatine, pectinase, clouds and meringues now has the opportunity to observe their execution and find out how the techniques work in this course delivered by young master David Gil.  

Equipment needed

  • Plastic pastry sheets
  • Nitro teppan
  • Acetate
  • Thermometer
  • Mixer
  • Stamp moulds
  • Oven silicone
  • Flexipat
  • Oven
  • Pastry cutter
  • Ice-cream maker (optional)
  • Dehydrator
  • OCOO machine
  • Ballers


Founder of I+Desserts (Barcelona, Spain)

David Gil

David Gil was born in Vic (Barcelona) in 1990. At the age of 14 he began to show interest in cooking, and at the weekends he worked in his local restaurant. David decided to study hospitality at the prestigious Hofmann School of Hospitality. At the age of 16, he had already started working with Chef Nandu Jubany. He also completed stages at Le Calendre (3 * Michelin), Michel Bras (3 * Michelin) and Mugaritz (2 * Michelin), among others. In 2012, having previously left his resume at Tickets restaurant (Barcelona), they called him to work as an assistant in the dessert section. David Gil soon surprised Albert Adrià with his curiosity and creativity and was quickly promoted to Head of Creative Pastry within the elBarri Group. He also helped to conceptualize commercial products, such as the Natura range by Turrones Vicens. He worked on the development of the dessert menu for the Adrià Brothers collaboration with Cirque du Soleil at Heart Ibiza restaurant, as well as London based Cakes and Bubbles, and the New York based Little Spain project by José Andrés. In 2015 he won the Luís Santpau trophy, an award that gave him recognition as the Best Chocolatier in Spain, and in 2019 he was awarded the National Gastronomy Pastry Prize.

This Course is included in the Scoolinary Subscription

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