Founder of I+Desserts (Barcelona, Spain)

David Gil

What's included?

  • 2h 30 mins HD video
  • 11 recipes
  • 39 lessons
  • Recipe book
  • Course Certificate

SpanishEnglish, Spanish, Italian, French, German, Portuguese 


Nougats: Discover a wide range of classic and modern creations

In Spain, nougat (turron) is eaten all year round, but is especially popular during the festive season. In this online course, creative pastry chef David Gil, will show you the techniques you need to make classic nougat and more modern interpretations.

If you have visited Spain, you may already be familiar with classics, such as ‘Jijona’ (a soft turron made with honey and nuts), ‘guirlache’ (a hard turron made with almonds and caramel), and ‘yema’ (with a layer of caramelized egg yolk).

The world of ‘turrones’ reaches beyond the traditional sugar, egg white and nut creations that are most commonly associated with nougat. In this course you will find recipes that also feature chocolate ganache, gianduja, fruit pastes, and more.

Cross section of a panettone

Course curriculum

What you'll learn

Understand how to execute the techniques required to prepare classic nougats and turrones, and some modern creative ones too

In this online course you will be introduced to the world of nougat (turrones) by creative pastry chef, David Gil, starting with the classics.

David will demonstrate how to make both hard and soft nougat, and will share the techniques needed to make more innovative ‘turrones’, including his own creative versions of a gingerbread house, and the much loved combination of chocolate, bread, olive oil and salt.

The course also includes recipes with a medium or high level of difficulty. David Gil will explain the techniques step by step to help you achieve the results you are looking for.

Who is it for?

This online course is aimed at anyone who would like to start making their own nougat and turrones - both professionals and amateurs. It’s for all those who want to learn classic recipes, and modern variations.

Recommended equipment 

  • Hand blender
  • Oven
  • Induction pans
  • Thermometer
  • Molds
A montage of turrones


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.


5 star rating

excellent course

Johanna D

Excellent course, very complete and well explained.

Excellent course, very complete and well explained.

Read Less
5 star rating

highly recommended

Lance M

It’s a course that opens many doors and lets your imagination run wild. It teaches the techniques that will enable you to do a lot of preparations.

It’s a course that opens many doors and lets your imagination run wild. It teaches the techniques that will enable you to do a lot of preparations.

Read Less
5 star rating


Lola M

Creativity is present throughout the course, provoking new ideas and that's great.

Creativity is present throughout the course, provoking new ideas and that's great.

Read Less

This Course is included in the Scoolinary Subscription

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