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Universidad Gastronómica Gasma


pastry technique

Pastry techniques to stand out as a pastry chef

The following pastry techniques that we are going to review in this article are on the top list of any good pastry chef. Are you excited about cooking and your dream is to become a pastry chef? If giving pleasure in the form of sweets stimulates your artistic side, you have the potential to develop at Gasma, the gastronomic campus of CEU-Cardenal Herrera University. Studying the method, learning the processes and defining your brand is the goal.

Here are the most interesting techniques to practice your skills. They will be very useful to gain confidence and launch yourself headlong to succeed in your specialty in pastry.

Pastry techniques that never fail

Knowing your basic pastry ingredients and the instruments with which to work is very important to be able to prepare meaningful dishes … Although sense is as important as sensitivity. Understanding how substances interact and fuse is the distinction for a good professional pastry chef. Accuracy, formulation and applied techniques are the key to success. Take note!

Emulsification, an advanced method for a gastronomic university

How about redesigning the concept of creaminess? Emulsions are one of the most basic but, at the same time, unique and adaptive texturing processes in the history of cooking. And now you can work on new emulsion models that will allow you to surprise the most restless palates.

Emulsification is a method that uses stabilizing substances to texturize a compound. These stabilizing agents can be traditional or new generation. For example, with the B Concept method you obtain creaminess from citrus fibers, and with the more classic systems you trace textures from substances such as eggs. The mix between avant-garde and tradition will define your style.

In confectionery, emulsifications are complex, and obtaining a creamy pastry cream or creamy ice cream requires a perfected technique and prior formulation. Get to work! A self-respecting pastry chef always surprises with texture.

Aeration, elegance made sweet

Foams are a culinary classic. Although, as you already know, innovation is always a plus and airy textures can have a very personal touch. Differentiating yourself is important, and in pastry it is something that works in your favor.

This technique is very precise, and whether it is a sponge cake or a meringue, you need to put your delicate mode on. The aesthetics, flavors and sensations that your creation will convey will differ depending on the elaboration and stabilization processes that you carry out.

Técnicas de pastelería

Thickening, technical innovation for unique experiences

Did you know that creaminess also depends on viscosity? With the thickening technique you will be able to improve the textures of your preparations. Learning to work on viscosity will give you a great advantage when it comes to controlling the sensations that your creations awaken. Both the taste and the mouthfeel depend on this parameter. Make your sweets an unforgettable experience!

Gelling, a technique to stand out in your career as a chef

Gels are very relevant in today’s sweet cuisine; the textures and stability of your preparations will largely depend on this process. Any dessert or sweet to which you want to add stability and a precise shape will depend on this technique.

Is your career as a chef in the starting position? You already know that the secret of a good professional is to bring together study and experience. And, for this, it is essential that you learn to apply the processing systems that we have presented.

We want to provide you with the necessary tools to develop your creativity. Studying new pastry techniques and being part of the student body of the most innovative gastronomy university in Spain are the boost you need. Work on your skills as a pastry chef!

Contact us and learn how to be one of the best professionals.

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