Class by Strreaming of Gluten Free Cakes

DESSERTS AND FERMENTS

Live class via zoom by Máximo Cabrera / Saturday, July 12, 9:30 am Argentina, 2:30 pm Spain.

#Streaming

Delivered by Máximo Cabrera

Fermentation is a fundamental technique in modern gastronomy, allowing the transformation of ingredients and the creation of highly complex flavors and textures. This course is designed to explore its application in plant-based pastry, integrating fermentation processes and new flavor molecules with a contemporary and technical approach. Each recipe has been selected to highlight the potential of these processes in the elaboration of avant-garde desserts.

Program

1. Scientific fundamentals of fermentation/ Specific application of cultures and microorganisms in desserts/ Basic equipment and control of parameters such as temperature, humidity and time.
1. Development of a kombucha base with optimized sensory profile/ Gelation and texturization techniques for precise elasticity7 Design of flavor profiles from infusions and reductions.
1. Use of enzymes from koji to build a creamy and uniform texture / Preparation of miso caramel balanced in sweet and saline notes / Contemporary plating principles and element contrast
1. Controlled lactofermentation of fruits to intensify acidity and aroma / Development of dairy-free frozen bases with natural stabilizers / Sensory analysis of texture and application of home cryogenics.
1. Lactic fermentation of nuts with pH control / Consistency adjustment by draining and homogenization processes / Integration in complex desserts or as an independent accompaniment.

About #Streaming

$40.00
Live Class Via Zoom
Language Spanish, Subtitles in English.
Download the complete recipe booklet

If you have an Annual Membership, this course is already included in your plan.

$40.00

In US$ with Credit Card, Debit Card or PayPal. The value is expressed in US$, when making the payment you will be able to select your currency.

RESERVE YOUR PLACE

In Ars the value is $ 50.000 and you can enroll in up to 6 installments without interest with Mercado Pago.

JOIN WITH MERCADO PAGO

Some comments on the course

#Streaming in Studio Crudo

Las clases en directo, son clases virtuales que se dictan vía zoom. Para esto es necesario que bajes a tu dispositivo esta aplicación. La clase dura 2 horas, podrás realizar preguntas , consultas durante el encuentro. La clase quedará grabada y disponible por 20 días para que puedas revisar los conceptos aprendidos. Obtendrás también en nuestra aula recetarios descargables en PDF y certificado de fin de cursada emitido por Estudio Crudo. Te damos la bienvenida a #larevolucionsilenciosa.

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Máximo Cabrera

Chef, researcher and disseminator of Vegetable Based Cuisine. Latin American reference, he has studied and experienced the implications of our food choices on our health and that of our environment. Creator of the first plant based restaurants in Argentina, gastronomic advisor and trainer of new gastronomes, both cooks and diners.