Master in donuts (English)

Learn how to make 37 types of delicious donuts.

Chef a cargo:

Camila Elizalde

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.

- 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.
- 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.
- 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.
- 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.
- Nut caramelization.
- Preparation of dips and coverage technique for donuts.
- Use of toppings and decoration of each of the donuts.
- 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.

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 $93,14

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Información adicional

Idioma	Español
Duración	12 horas
Lecciones	40
Título	Certificado digital
Disponibilidad	Acceso inmediato
Lugar	Online
Nivel necesario	No requiere

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 $93,14

Comprar ahora

Detalles

Información adicional

Idioma	Español
Duración	12 horas
Lecciones	40
Título	Certificado digital
Disponibilidad	Acceso inmediato
Lugar	Online
Nivel necesario	No requiere

Master in donuts (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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