Pastry Chef and Best Spanish Chef 2016 (Pamplona, Spain)

Joanna Artieda


What's included?

  • 1h 30m HD video
  • 11 recipes 
  • Recipe Book (English, Spanish)
  • Course certificate
    Spanish
    English, Spanish, Italian, French, German, Portuguese




Presentation

Master the most commonly used patisserie doughs

In this online course, Joanna Artieda will teach you the main baking techniques that must be mastered by anyone who wants to dedicate themselves to the world of patisserie. She will start with the main ingredients and utensils that are necessary to master. Then she will explain a working methodology that will ensure you get good results and can continue to evolve. 

In this course, you will learn the basic techniques of the dough world. You will explore the most commonly used doughs and, for each main technique, you will make different recipes.

 You will start with whipped and sponge batters, both light and heavy versions, with nuts or chocolate. You will also make boiled doughs, shortcrust pastries and fried doughs. 

You will start with the most basic doughs but you will also use the siphon for extra-light sponges. In short, a journey through the basic techniques for the different doughs, enabling you to quickly master and understand the principal elements and providing a good base from which you can continue to evolve. Joanna will explain all the tricks and techniques very clearly so that the results are always perfect.

Confectionery preparations, ladyfingers, coulant and donut
What you'll learn

The Basics of patisserie across the world of doughs and batters

In this online course you will learn the different types of doughs and what their main differences are. Joanna Artieda will explain in detail and step by step a selection of basic and essential recipes in order to understand each of these different doughs and master them to perfection.

 By the end of the course, you will have learned how to prepare the most commonly used doughs in patisserie and  continue evolving with new dough techniques. 

Joanna will explain the main ingredients used in patisserie and the importance of selecting them carefully. She will also introduce you to the utensils used, along with a work methodology that is vital in order to be a good pastry chef. In short, you will learn everything necessary to be a good pastry chef and gain the knowledge base you need to be able to evolve.

Who is it for?

Anyone who wants to get started in the world of patisserie and understand the basic techniques that it involves, those that must be mastered in order to have a good overall understanding of patisserie and continue learning. It is also aimed at bakers or pastry lovers who already work with patisserie but who have never received proper training or developed an overall understanding of the main techniques and therefore want to strengthen their knowledge. 

Necessary Materials

Recommended tools or materials (not essential for the course)

  • Stand mixer
  • Blender
  • Pastry sleeves and nozzles
  • Spatulas
  • Whisk 
  • Hand Blender
  • Thermometer
  • Silpats (Silicone baking mat)
  • Rolling pin

Instructor

Pastry Chef and Best Spanish Chef 2016 (Pamplona, Spain)

Joanna Artieda

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.

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