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Master in donuts (English)

Learn how to make 37 types of delicious donuts.
Donut39
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Camila Elizalde
Chef a cargo: 

Become a Donut specialist with more than 30 flavors and vegan options.

 

✔ We will teach you how to make the best donut dough you can imagine: spongy, light and simply perfect.

✔ You will learn more than 50 tempting fillings and dozens of delicious dips.

 ✔ Not only will you learn how to fry your donuts, but you’ll also discover baking options for those looking for healthier alternatives.

 ✔ Plus, we’ve included a special section to veganize all recipes, so you can offer vegan donuts to your customers and friends.

  • What are donuts?
    • History of donuts.
    • Types of donuts.
    • Anatomy of a donut, what characteristics should it have?
    • List of utensils with photographs and explanation.
    • List of ingredients with photography and explanation.
    • Variations of dough flavors (cocoa, red velvet, coffee, matcha tea).
    • Technique for making donut dough, cutting, forming and fermenting donuts.
  • Donut dough science
    • Analysis of each of the dough ingredients, their origin and structure, chemical composition, behavior and functionality in the dough.
    • Processes that happen in the dough, yeast metabolism, gluten development, proper fermentation, photographic record of possible errors.
    • Cronuts dough, lamination and folds for a perfect puff pastry.
  • Science of frying
    • What is frying? What happens to food when we fry it? Types of oils, smoke points, Maillard reaction, choice of suitable oils for frying, correct use of oil, temperature ranges for frying, molecules involved in frying and oil degradation.
    • How to fry in a pot and fryer.
    • Alternative baking method for donuts.
  • Fillings
    • The science of pastry creams. What are they? What function do each of its ingredients fulfill? Gelatinization of starches and proper cooking.
    • The science of donut dips, types of dips, emulsions in ganache dips, dip gloss and proper drying, function of each ingredient.
    • The science of gels and compotes, origin and behavior of different gelling agents, types of use, influence of pH and activation temperature.
    • Different filling techniques for Donuts, Cronuts and Crullers.
    • Donuts fillings with and without holes.
    • Preparation of creams.
    • Preparation of gels and compotes.
    • Preparation of assembled fillings.
    • Preparation of nut pastes and pralines.
  • Dips, icings and toppings
    • Nut caramelization.
    • Preparation of dips and coverage technique for donuts.
    • Use of toppings and decoration of each of the donuts.
  • And also
    • Recipe standardization.
    • What is veganism? Explanation and equivalences to adapt and veganize the recipes in the dossier with the aim of obtaining a delicious plant-based product.
    • Proper conservation of donuts and shelf life.
    • Table of suppliers for Chile.
    • Video and photographs of each of the course's donuts inside and out.
    • Printable digital master's book with complete theory and more than 130 pages.
  • Can I watch the course from anywhere?

    Yes, indeed. You can buy our courses from any corner of the world paying by credit card.

  • Course methodology

    The course is taught online, when you make the purchase you can enter your learning platform where you can watch each of the video lessons, download the recipe book, ask questions and obtain your certificate.

  • Do I need experience to do this course?

    It is not necessary to have experience, this course is elaborated in such a way to explain each of the processes from the most basic to the most complex, going intensively through each of the stages, adapting to all types of students.

  • For how long will I be able to watch the course?

    You can watch the course forever, access is totally UNLIMITED.

  • What are the payment methods?

    On our platform you can pay from anywhere in the world with credit and debit cards choosing PayPal.

  • Will I need to invest in tools before I start?

    No, the idea is that you learn first, that you can watch and study the course and then choose the preparations you want to make and that you yourself can evaluate whether or not to buy certain utensils.

  • Will you send me a list of ingredients?

    In the recipe book of the course you will be able to see all the ingredients of each recipe, the step by step of the preparation and its theory.

  • How do I get my certificate?

    To obtain the certificate you must upload a photo of one of the products of the course prepared by you, in addition to answering some questions, this is done through your learning platform where you will also find the specific instructions for this process.

  • How do I use the platform?

    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.

  • Is there a time limit to get my certification?

    Not at all! You will be able to receive your certification forever, so that you have the time you need and consider necessary.

USD $95,78

Comprar ahora

Información adicional

Idioma

Español
Duración

12 horas
Lecciones

40
Título

Certificado digital
Disponibilidad

Acceso inmediato
Lugar

Online
Nivel necesario

No requiere

Contenidos del curso

  • Classic donut with lemon glaze

    Classic donut with lemon glaze

    Donut base dough, donut frying and basic glaze.
     
  • Alternative donut baking method

    Alternative donut baking method

    We teach you how to bake donuts instead of frying them in case you want to make a healthier product.
     
  • Apple friters

    Apple friters

    Cinnamon and apple dough dipped in cinnamon glaze.
     
  • 4 cheeses donut (salty)

    4 cheeses donut (salty)

    Donut made with 4 different cheeses, cream cheese topping and gratin cheese.
     
  • Apple, pecan and cinnamon donut

    Apple, pecan and cinnamon donut

    Donut filled with cinnamon apple compote with apple cubes, cinnamon and pecan bath and caramelized pecan topping.
     
  • Boston Cream

    Boston Cream

    Filled with vanilla pastry cream and covered with bitter chocolate.
     
  • Black forest donut

    Black forest donut

    Cocoa donut  filled with cherry gel, dark chocolate bath and ganache whipped with white chocolate and crispy cherries.
     
  • Carrot cake donut

    Carrot cake donut

    Baked carrot and walnut donut and white chocolate coating.
     
  • Chocolate donut

    Chocolate donut

    Donut filled with creamy bitter chocolate dipped in bitter chocolate bath.
     
  • Classic sugary cronut

    Classic sugary cronut

    Classic cronut, dough, rolled and sugared.
     
  • Corn donut cake

    Corn donut cake

    Mini baked corn cake with white chocolate coating and corn crumbs.
     
  • Corn Flakes donut

    Corn Flakes donut

    Donut filled with corn flakes pastry and white chocolate bath.
     
  • Flavored donut doughs

    Flavored donut doughs

    Cocoa donut dough, coffee donut dough and red velvet donut dough.
     
  • Funfetti donut

    Funfetti donut

    Classic donut filled with strawberry jam and glaze.
     
  • Hazelnut donut

    Hazelnut donut

    Donut filled with hazelnut pastry cream, topped with hazelnut streusel.
     
  • Lemon and blueberry donut

    Lemon and blueberry donut

    Donut filled with lemon pastry and blueberry gel, decorated with blueberry bath and white chocolate.
     
  • Lemon cronut

    Lemon cronut

    Cronut filled with lemon curd and lemon dip, decorated with Swiss meringue flower and lemon crumbs.
     
  • Lemon crullers

    Lemon crullers

    Fried choux dough filled with lemon pastry.
     
  • Lotus donut

    Lotus donut

    Donut filled with pastry cream and Lotus cookie coating.
     
  • Mago passion fruit donut

    Mago passion fruit donut

    Donut filled with creamy mango and mango passion fruit gel with mango passion fruit dip.
     
  • Matcha and lemon donut

    Matcha and lemon donut

    Donut filled with lemon and matcha pastry cream with matcha bath and matcha crumbs.
     
  • Nutella donut

    Nutella donut

    Donut filled with Nutella pastry with dark chocolate coating and toasted hazelnuts.
     
  • Oreo cake donut

    Oreo cake donut

    Mini baked chocolate donut with white and dark chocolate coating and oreo cookies.
     
  • Passion fruit cronut

    Passion fruit cronut

    Cronut filled with passion fruit curd and passion fruit dip.
     
  • Pastry cream and dulce de leche Berliner

    Pastry cream and dulce de leche Berliner

    Berlin filled with flexible pastry cream and Berlin filled with dulce de leche.
     
  • Peanut and raspberry jam donut

    Peanut and raspberry jam donut

    Donut filled with peanut pastry cream and homemade raspberry compote, with white chocolate and peanut bath, crunchy raspberry and decoration in bitter chocolate dip.
     
  • Peanut cronut

    Peanut cronut

    Cronut filled with peanut pastry cream and dipped in dark chocolate and peanuts.
     
  • Peanut sesame donut

    Peanut sesame donut

    Donut filled with peanut and sesame pastry cream and passion fruit gel, black sesame bath and black sesame and peanut crumbs.
     
  • Piña colada donut

    Piña colada donut

    Donut filled with piña colada pastry cream and pina colada gel and rum, white chocolate bath and toasted coconut flakes and maraschino cherries.
     
  • Raspberry cronut

    Raspberry cronut

    Cronut filled with raspberry namelaka, raspberry dip and crispy raspberry topping.
     
  • Raspberry donut

    Raspberry donut

    Donut filled with homemade raspberry compote, dipped in raspberry and white chocolate glaze, with crunchy raspberry topping.
     
  • Raspberry pistachio donut

    Raspberry pistachio donut

    Donut filled with pistachio pastry cream and raspberry jam with pistachio coating.
     
  • Red Velvet donut

    Red Velvet donut

    Red velvet donut filled with cream cheese frosting and white chocolate bath and red velvet crumbs.
     
  • Snickers donut

    Snickers donut

    Donut filled with peanut butter, milk chocolate coating and Snickers pieces.
     
  • Sugared raspberry donut

    Sugared raspberry donut

    Donut filled with homemade raspberry compote.
     
  • Suspiro limeño donut

    Suspiro limeño donut

    Donut filled with Suspiro Limeño and sprinkled with sugar.
     
  • Tiramisú donut

    Tiramisú donut

    Coffee donut filled with mascarpone pastry, glazed in a coffee bath and whipped mascarpone cream.
     
  • Vanilla cronut

    Vanilla cronut

    Cronut filled with vanilla pastry and vanilla dip.
     
  • Walnut and toffee donut

    Walnut and toffee donut

    Filled with walnut and toffee pastry cream with walnut coating and caramelized walnuts.
     

¡Obtén un Certificado!

avalamos y certificamos tu aprendizaje en cada curso

Certificación

Obtén un certificado que avale tus conocimientos al finalizar el curso, para obtenerlo tendrás que realizar algunas tareas que serán evaluadas por la chef. La certificación de STUDIOPAS tiene un alto valor en el mercado laboral.

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.
Camila Elizalde

USD $95,78

Comprar ahora

Información adicional

Idioma

Español
Duración

12 horas
Lecciones

40
Título

Certificado digital
Disponibilidad

Acceso inmediato
Lugar

Online
Nivel necesario

No requiere

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Evaristo Lillo 48, Local 3 – Santiago de Chile

+56 9 6263 3059

[email protected]

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