Máster in cookies (English)

Learn 33 sweet and eye-catching cookies, perfect for opening your own bakery.

Chef a cargo:

Camila Elizalde

Become a cookie expert with more than 33 delicious recipes, both classic and modern.

✔ You will learn from history and anatomy to the most technical aspects of each preparation.

✔ You will learn the function of each of the ingredients, the reason for the processes, how to carry out each of the steps, recipe variations, performance and standardization.

✔ We will show you the most common mistakes, their reasons, and how to avoid making them.

- What are cookies?
- History of cookies.
- Types of cookies.
- Anatomy of a chewy cookie and its textures.
- Some basic ingredients and their characteristics.
- Basic utensils and their characteristics.
- What is creaming and what is its function?
- Emulsions and their importance in the dough, emulsification of the eggs.
- Incorporation of the dry ingredients, work of the dough and its influence on the final result.Incorporation of toppings.
- Forming or stretching of the dough, weight of the dough and influence on the size of the product.
- Perfect stretching of the sablé dough.
- Importance of resting in cold.
- What happens during cooking?
- Types of ovens, physical and chemical changes of the dough.
- Common mistakes with photographic record and their respective explanations.
- Ingredients, function of each ingredient.
- Butter, composition, behavior, melting point, contribution to the Maillard reaction, why do we prefer butter? How do we replace it for specific diets?
- Sugar, behavior, composition, caramelization, sweetening power and function in the dough, How do we replace it for specific diets?
- Eggs, behavior, composition and function in the dough, possible replacements.
- Flour , types of flour, concept of gluten, starches and their gelatinization, function in the dough, how do we replace it for specific diets?
- Toppings, what are they? What function do they have? Influence on dough and variants.
- Use of insert, function and influence on the final result.
- Thermostable gels, origin and physicochemical characteristics, determining factors for correct gelation.
- Ganaches, technique, proper emulsion and understanding of these, critical temperatures and organoleptic characteristics.
- Chocolate composition, physicochemical characteristics,
- What is tempering? Why do we temper? How to temper properly?
- How to properly dip the cookie?
- How to detect errors in tempering?
- Difference between real and substitute chocolate.
- Conservation of raw or cooked biscuits.
- Understanding the gluten free concept, brief explanation of care and the importance of food handling in this type of diet. How to use the gluten free recipe of this course as a basis to create many more.
- Understanding the vegan diet, brief explanation about vegan products and the so-called "traces", how to handle this type of food. How to use the vegan recipe from this course as a basis for creating many more.
- Costing spreadsheet in Excel with a brief video explanation to use it properly.
- How to change the yield or size of the recipe based on our production needs, the importance of standardized to reduce losses.
- "Seeing cookies as a business possibility", attractive profits with low production costs and negligible requirements for machinery, tools and personnel, efficient production.
- Suppliers from Chile in ingredients and utensils.

When you purchase a course you will have immediate access (except in cases of pre-sale or live class). To be able to enter the course you will simply have to log in with your email and password and in your user profile you will be able to see your courses. Clicking on the chosen course will direct you to the learning platform. There you will find the printable material (theory and recipes) and the video lessons.

USD $51,74

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Información adicional

Idioma	Subtítulos en Inglés
Duración	9 horas
Lecciones	28
Título	Digital certification
Availability	Imediate access
Lugar	Online
Minimum level	Not necessary

Contenidos del curso

¡Obtén un Certificado!

avalamos y certificamos tu aprendizaje en cada curso

Camila Elizalde

Chef pastelera chilena, fundadora y directora de StudioPas Academy, una escuela especializada en pastelería de alto nivel que ha formado a más de 30.000 alumnos. Lidera una comunidad de más de 200.000 seguidores y ha sido reconocida como presidenta de la selección nacional de pastelería "La Roja Dulce". Ganadora de prestigiosos certámenes internacionales, incluido el primer lugar en la Copa América Coupe du Monde de la Pâtisserie en 2022. Camila inició su trayectoria en el mundo de la pastelería mientras estudiaba una carrera científica, Licenciatura en Biología. Movida por su pasión, decidió redirigir su camino hacia la administración gastronómica y profundizar sus conocimientos en renombradas escuelas internacionales. Apasionada por la enseñanza y la innovación educativa en pastelería, creó StudioPas (anteriormente Taller Culinario Chile) con el objetivo de transformar el aprendizaje de esta disciplina. Su metodología combina técnica, creatividad y una sólida base en química gastronómica, proporcionando una educación integral que capacita a sus estudiantes para dominar tanto los aspectos prácticos como teóricos de la pastelería. Reconocida por su cercanía y dedicación, Camila inspira y guía a sus alumnos a través de clases presenciales, online y cursos internacionales, destacándose por su compromiso de compartir todo su conocimiento y experiencia con ellos.

USD $51,74

Comprar ahora

Detalles

Información adicional

Idioma	Subtítulos en Inglés
Duración	9 horas
Lecciones	28
Título	Digital certification
Availability	Imediate access
Lugar	Online
Minimum level	Not necessary

Máster in cookies (English)

Información adicional

Contenidos del curso

¡Obtén un Certificado!

avalamos y certificamos tu aprendizaje en cada curso

Certificación

Camila Elizalde

Información adicional

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