FREE ONLINE MASTERCLASS
How to apply the four pastry techniques
with Jordi Bordas
Thursday, April 24th, 2025
14:00 (UTC+1)
New free MASTERCLASS in sight! This time you will learn all about the four basic pastry techniques: emulsification, aeration, thickening and gelling. We will talk about the importance of each of them for the creation of textures in our pastry recipes. The interactions and unions between molecules offer us multiple possibilities to create any texture, it all depends on how we organize and work with them. We will also answer questions such as:
What is the aeration technique?
Why do we use the thickening technique in a recipe?
Can I use more than one technique in a recipe?
How can I increase the viscosity in a recipe?
What are the key ingredients to create a perfect emulsion?
How do we choose the right gelling agent for our recipe?
...
See you on Thursday 24th!
How to apply the four pastry techniques
with Jordi Bordas
Thursday, April 24th, 2025
14:00 (UTC+1)
New free MASTERCLASS in sight! This time you will learn all about the four basic pastry techniques: emulsification, aeration, thickening and gelling. We will talk about the importance of each of them for the creation of textures in our pastry recipes. The interactions and unions between molecules offer us multiple possibilities to create any texture, it all depends on how we organize and work with them. We will also answer questions such as:
What is the aeration technique?
Why do we use the thickening technique in a recipe?
Can I use more than one technique in a recipe?
How can I increase the viscosity in a recipe?
What are the key ingredients to create a perfect emulsion?
How do we choose the right gelling agent for our recipe?
...
See you on Thursday 24th!
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