Pastry Chef, 21 Brix Colective (Barcelona, Spain)

Rafael Delgado


What's included?

  • 2h HD video
  • 10 recipes 
  • 27 lessons
  • Recipe Book
  • Course certificate
    Spanish
    English, Spanish, Italian, French, German, Portuguese


Presentation

Small sweet bites full of techniques to delight your guests

In this online course you will learn various techniques to prepare petits fours with different textures and flavors. Rafael Delgado, with his extensive experience in restaurant pastry, will explain in detail how to prepare a range of complementary petits fours.

You will start with classics such as truffles and financiers before progressing to more innovative petits fours, such as the milk chocolate and hazelnut 'peach stone' and chocolate rocks.

You will encounter petit fours with more delicate and airy textures, such as clouds and marshmallows, alongside crunchier textures like a carquiñoli and a ginger ‘croc’.

This renowned pastry chef will also show you how to make pate de fruit and will demonstrate how fried dough can be transformed into an elegant bite fit to bring a restaurant menu to a close. Rafael Delgado will showcase the techniques you need to prepare a variety of petits fours with striking results.

A montage of petits fours, including truffles and pate de fruit

Course curriculum

What you'll learn

How to prepare a varied assortment of surprising petits fours

In this online course you will learn the techniques required to offer a varied and complementary assortment of petits fours at the end of your menu.

We will start with the ingredients and equipment needed to make these preparations, the tricks for adapting them to a small format, as well as understanding how to conserve them. Step by step you will learn to make those petits fours that you’ve always wanted to make but didn’t know how, with perfect results.

Who is it for?

This online course is aimed at both pastry professionals and pastry lovers who want to learn how to make classic and innovative petits fours.

What you'll need

Instruments or materials recommended in some of the recipes (they are not essential for the course):

  • Stand mixer
  • Blender
  • Oven (ideally Rational)
  • Marble
  • Thermometer
  • Molds and frames
  • Vacuum packing machine  (for one recipe)
  • Slicer machine (for one recipe)

Instructor

Pastry Chef, 21 Brix Colective (Barcelona, Spain)

Rafael Delgado

Rafa Delgado Salvador was born in Terrassa (Barcelona) in 1987. He studied at the Joviat School of Hospitality (Manresa) training in both the kitchen and the dining room. He later studied pastry at the Espai Sucre School, run by Jordi Butron and Xano Saguer. His varied journey involved restaurants, workshops, and stages in Michelin star restaurants, where he acquired a breadth of knowledge. His journey started near his home in Terrassa, at the Novadis Restaurant, the Neules.com workshop, and Marconi Pastry Shop. Gradually he completed stages at Bodegón Alejandro (Sant Sebastián) and Mugaritz. His aspirations grew and he acquired experience in other restaurants such as Ristol, and Via Veneto (Barcelona), where he worked hand in hand with Carles Tejedor, acquiring knowledge of classic and traditional pastry with the utmost excellence. He won the Best Restaurant Dessert contest and his sweet side further developed as he directed the sweet section of a restaurant and undertook a stage at El Bulli (Roses). He progressed to become pastry chef at Alkimia Restaurant (Barcelona, ​​1 Michelin star). His desire to discover more about various areas of hospitality prompted him to make a radical change working as head of desserts for Nandu Jubany Group. This enabled him to adapt to the changing and varied needs of restaurants, (plated desserts, dessert carts, banquet desserts, etc.) Rafa Delgado continued to search for new challenges, and in this case the challenge of opening a new restaurant under the management of Javier and Sergio Torres, Cocina Hermanos Torres (Barcelona, ​​2 Michelin stars and 3 Repsol Suns). He served as Head of Pastry until September 2021, working in an eclectic way, involving elements from across the pastry world, including plated desserts, chocolates, ice cream, and bakery. With the purpose of being a continuously evolving professional, both growing and disseminating his knowledge, Rafa is a Cacao Barry Ambassador, and is part of the 21 Brix Collective. Rafa Delgado's pastry is defined as fresh, eclectic and prepared at the point of service for each client. Many define it as pastry that is balanced, flavorful and "vintage".

Reviews

5 star rating

Loved this !!

Conan G

If it were possible - i would be giving a 6 Easy recipes , simple demonstrations , simple but effective presentations Loved it immensely - cannot wait to...

Read More

If it were possible - i would be giving a 6 Easy recipes , simple demonstrations , simple but effective presentations Loved it immensely - cannot wait to try them out

Read Less
5 star rating

Superb!

Penny F

I would rate this course 10 stars!! From every detail techniques to those beautiful presentation! Thanks Chef Rafael Delgado for your sharing!

I would rate this course 10 stars!! From every detail techniques to those beautiful presentation! Thanks Chef Rafael Delgado for your sharing!

Read Less
5 star rating

TOP CLASS

ginodekerf@telenet.be D

yet another top class ! learned a lot of new techniques

yet another top class ! learned a lot of new techniques

Read Less

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