When a restaurateur, pastry chef or dessert chef is faced with the challenge of designing and preparing a dessert menu, they must take into account certain criteria and make sure that it includes a breadth and variety of flavors in order to meet the demands and tastes of their clients or guests. David Gil, will share his criteria with us.
He will show us the techniques involved in the preparation of several intriguing desserts of varying levels of difficulty, including a new version of a tocinillo de cielo (an egg yolk pudding, popular in Spain), a British sticky toffee pudding, and his interpretation of a lemon pie.
David Gil will cover the range of desserts required in a balanced and appealing menu, as well as taking into account special dietary needs and intolerances to ensure that our desserts can be enjoyed by everyone.
He will detail his techniques step by step, explaining how to achieve a successful outcome.
In this online course, you will learn how to design and create a balanced dessert menu, that includes desserts based upon chocolate, cream, fresh and cooked fruits, cheese, and dairy and gluten free options.
David Gil, creative pastry chef, will take a deeper look at restaurant desserts and share his interpretations of the tocinillo, lemon pie and sticky toffee pudding. His mastery of technique and his entertaining finishes leave us speechless. Discover a new world of desserts!
Instruments or materials suggested in some of the recipes (not essential for the course):
- Stand mixer
- Pastry bag
- Blow torch
- Greaseproof paper
- Hand blender
- Micro grater (for decoration)
- Rubber spatula
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.Show more
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Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
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Great content from very cool chefs
Great content from very cool chefsRead Less
Very technical restaurant dessert course that covers wide range of dietary requirements. The English subtitles for this course can be improved so it's much e...Read More
Very technical restaurant dessert course that covers wide range of dietary requirements. The English subtitles for this course can be improved so it's much easier to understand and follow along for non Spanish speaker like me. Other than that it's a great course, thank you!Read Less