School

The monographic courses will take place from 4.30 p.m. to 7.00p.m., except for the A.I. (all inclusive) formula courses, which start at 8.30 a.m. and finish at 6.30 p.m. All these courses will be given at the Espaisucre School facilities at C/ Sant Pere més alt 72, Barcelona, T +34 93 315 10 22.
Reserve your course by adding it to the purchase basket.
February 2017
SAT 4
GIOVANNA SOLÍS AND ELIZABETH CALZADO
MODERN PASTRY COURSE
Our new modern pastry creations, this time with three different combinations of taste by applying the Espaisucre method.
We will make invested mounting with interiors of different textures, cream, crispy, mousses, jellied, cakes, glazed bright and with different decorative techniques to a surprising finish.
1- CARAMEL
(milk chocolate + apricot + Amaretto + lemon)
2- TAHITI
(vanilla + orange + grapefruit + Moscobado dark)
3- CHERRY AND CHEESE
(goat cheese + almond + raspberry)
140€
Up to 10 people
Schedule: from 9am to 2pm
Includes: recipe book + diploma
PRACTICAL COURSE
MON 6
PABLO MAGGIORI (1)
GELATINOUS TEXTURES IN RESTAURANT DESSERTS.
In this theoretical-practical course, we'll learn the functioning of the different families that will help you get gelatinous TEXTURES.
We'll learn the correct dosage, their different backgrounds and learn to combine them.
The gel is a very interesting resource that respects the taste and make your dish more complex technically.
The course ended with presentations and tasting desserts restaurant where we will see what they have learned.
Course dedicated to anyone who has technical and technological curiosity.
150€
Up to 10 people
Course schedule: from 10am to 3pm
Includes: recipe book + diploma
THEORETICAL AND PRACTICAL COURSE
SAT 11
BETINA MONTAGNE (1)
SPECIAL CAKES WITH CHOCOLATE
Course dedicated to all those people who love chocolate, applied to the American bakery.
The following recipes will be prepared: malted cake, mayonnaise cake, white chocolate epice cake, brownie chocolate fudge, chocolate beet cake, tunnel of fudge bundt cake.
140€
Up to 10 people
Schedule: from 9am to 2 pm
Includes: recipe book + diploma
PRACTICAL COURSE
MON 20
RICARD MARTÍNEZ (1)
INTOLERANCES RESTAURANT DESSERTS
(Lactose and gluten)
In this course we will work in the world of intolerances, to create a restaurant desserts suitable for celiac and lactose intolerant.
This course arises from the need to supply this increasingly important new demand.
Do not miss this opportunity to apply to your business. A quality recipes and a fun desserts, considering this public profile. They'll thank you.
140€
Up to 10 people
Schedule: from 10am to 3pm
Includes: recipe book + diploma
PRACTICAL COURSE
SAT 25
ELIZABETH CALZADO (1)
LINED TART AND CHILDREN'S CHARACTER MODELING
This course is intended for all those who want to enter the world of mass fondant decoration. You will learn to develop all the skills needed for any decoration project, modeling types of small children's characters and their complements.
-Elaboration of the elastic dough (fondant)
-Levelling and the cake division.
-Fill and plug pores to achieve perfect edges.
-Stretching the elastic dough (fondant) and lined a pie.
-Roller textured, cutters and estecas management.
-Modeling of characters and accessories
-Buttercream recipe
-The sponge cake recipe
140€
Up to 10 people
Shedule of the course: from 9am to 2pm
Includes: recipe book + diploma
PRACTICAL COURSE
March 2017
SAT 4
GIOVANNA SOLÍS AND ELIZABETH CALZADO
MODERN PASTRY COURSE
Our new modern pastry creations, this time with three different combinations of taste by applying the Espaisucre method.
We will make invested mounting with interiors of different textures, cream, crispy, mousses, jellied, cakes, glazed bright and with different decorative techniques to a surprising finish.
1- MOJITO
(mint + basil + lemon)
2- CHOCOLATE MILK
(passion fruit + chocolate milk + hazelnut + coffee)
3- CARAMEL
(chocolate milk + apricot+ Amaretto +lemon)
140€
Up to 10 people
Schedule: from 9am to 2pm
Includes: recipe book + diploma
PRACTICAL COURSE
SAT 11
BETINA MONTAGNE (1)
SPECIAL CAKES WITH KITCHENAID
Cakes flavored with aromatic herbs and teas.
Special course of batter, where you will learn the correct application of different types of aromatic herbs and teas. How to introduce them in the masses to obtain avant-garde flavors:
Tea cakes: floral, fruity and spicy.
Cakes with aromatic herbs: coriander, thyme, basil and fennel.
And at the end of the course, you will take home a KitchenAid Artisan Ksm 150
495€
Up to 10 people
Includes: recipe book + diploma + KitchenAid.
Course schedule: 9 am to 2 pm
Price: 495 € with machine
140 € without machine (contact with school for this option)
PRACTICAL COURSE
Essential to bring work clothes
MON 13
RICARD MARTÍNEZ (1)
DESSERTS FINGER FOOD (catering, food trucks,...)NEW RECIPES!!
In this course, Ricard Martínez will teach us to work references of Finger food, where the importance lies in eating it in one or two bites, giving a vision very special from this type of desserts that are so fashionable.
Applicable to catering, celebrations, events, food trucks,...
140€
Up to 10 people
Schedule: from 10am to 3pm
Includes: recipe book + diploma
PRACTICAL COURSE
MON 20
PABLO MAGGIORI (1)
PASTE CHOUX!
Course dedicated to classics of French pastry adapted to the creative method Espaisucre.
Choux pasta is characterized by the lightness it takes to be baked or fried, and by the many elaborations that can be made with it, as much sweets as salads.
We will learn different applications of the choux paste:
-Eclairs
-Profiteroles
-Saint Honoré
-Paris Brest
-Croquembouche
-Application of choux pasta in restaurant desserts
We will work the flavor and the aesthetics with different finishes, glazes and very sweet fillings, that do not miss caramel beurre salé!
Do not miss the opportunity to acquire knowledge. "Knowledge does not take place".
150€
Up to 10 people
Schedule: from 10am to 3pm
Includes: recipe book + diploma.
THEORETICAL AND PRACTICAL COURSE
SAT 25
BETINA MONTAGNE (2)
SPECIAL CAKES FOR CAFES AND BAKERIES
Special course dedicated to all those who want to learn different cakes, fun and with modern decorations. They will work cakes of three and four heights. Just like in plum cake format.
Elaborations such as:
Four-tier chocolate cake fodge cake
Three-tiered apple cake, salted caramel and crumble.
Three-tiered coconut cake, pineapple and banana + anise.
Plum cake of hazelnut, coffee and praline.
Red fruit plum cake + citrus
The pastry sleeve and special nozzles will be used to decorate them.
140€
Up to 10 people
Schedule: from 9am to 2pm
Includes: recipe book + diploma
PRACTICAL COURSE
Essential to bring work clothes
MON 27
BETINA MONTAGNE (3)
SPECIAL CAKES FOR CAFES AND BAKERIES
Special course dedicated to all those who want to learn different cakes, fun and with modern decorations. They will work cakes of three and four heights. Just like in plum cake format.
Elaborations such as:
Four-tier chocolate cake fodge cake
Three-tiered apple cake, salted caramel and crumble.
Three-tiered coconut cake, pineapple and banana + anise.
Plum cake of hazelnut, coffee and praline.
Red fruit plum cake + citrus
The pastry sleeve and special nozzles will be used to decorate them.
140€
Up to 10 people
Schedule: from 9am to 2pm
Includes: recipe book + diploma
PRACTICAL COURSE
Essential to bring work clothes
April 2017
SAT 1
ELIZABETH CALZADO (1)
LINED TART AND CHILDREN'S CHARACTER MODELING
This course is intended for all those who want to enter the world of mass fondant decoration. You will learn to develop all the skills needed for any decoration project, modeling types of small children's characters and their complements.
-Elaboration of the elastic dough (fondant)
-Levelling and the cake division.
-Fill and plug pores to achieve perfect edges.
-Stretching the elastic dough (fondant) and lined a pie.
-Roller textured, cutters and estecas management.
-Modeling of characters and accessories
-Buttercream recipe
-The sponge cake recipe
140€
Up to 10 people
Shedule of the course: from 9am to 2pm
Includes: recipe book + diploma
PRACTICAL COURSE
MON 3
RICARD MARTÍNEZ (1)
THE WORLD OF COLD IN THE DESSERTS ESPAISUCRE
We will work of theoretical and practical way the world of cold (ice creams, sorbets, slush ...) inside the restaurant. We see formulations, ingredients that are involved and their characteristics. Will delve into a guide to prevent and correct errors formulation and we will work creating the gourmet ice cream.
We will see and test examples used in ice cream Espaisucre throughout its route, and with it the evolution of these.
focused course for the student who wants to understand how to create and view the world of ice cream by Espaisucre.
150€
Up to 10 people
Course schedule: from 10.00am to 3.00pm
Includes: recipe book + diploma
TEORETHICAL AND PRACTICE COURSE
SAT 8
GIOVANNA SOLÍS AND ELIZABETH CALZADO
MODERN PASTRY COURSE
Our new modern pastry creations, this time with three different combinations of taste by applying the Espaisucre method.
We will make invested mounting with interiors of different textures, cream, crispy, mousses, jellied, cakes, glazed bright and with different decorative techniques to a surprising finish.
1- CARAMEL
(milk chocolate + apricot + Amaretto + lemon)
2- TAHITI
(vanilla + orange + grapefruit + Moscobado dark)
3- CHERRY AND CHEESE
(goat cheese + almond + raspberry)
140€
Up to 10 people
Schedule: from 9am to 2pm
Includes: recipe book + diploma
PRACTICAL COURSE
MON 10
PABLO MAGGIORI (1)
MACARONS COURSE!
INDISPENSABLE!
Course dedicated to this delicious French classic.
Macarons has become the fetish technique of traditional pastry, enjoys good reputation, is characterized by its fragility and creaminess in the mouth, and its enviable, elegant and colorful silhouette.
In this course we will develop all the variables at the level of:
-Development of the mass - exterior
-Typologies of fillings - interior
-Options of finishes - exterior
I ask myself, is there anyone in this world who does not like macarons?
150€
Up to 10 people
Schedule: from 10am to 3pm
Includes: recipe book + diploma.
THEORETICAL AND PRACTICAL COURSE
SAT 22
BETINA MONTAGNE (1)
PIES AND AMERICAN TARTLETS
Special course where you will learn to work three different types of masses: puff pastry, thin and crispy, and chocolate.
It will be elaborated with these masses:
Mississippi Mud Pie
Banoffee Pie.
Chocolate tartlet + praline.
Rhubarb and raspberry pie.
Tartlet of cheesecake and red berries.
140€
Up to 10 people
Schedule: from 9am to 2 pm
Includes: recipe book + diploma
PRACTICAL COURSE
Essential to bring work clothes
MON 24
JOSÉ M GÓMEZ
"THE TEA APPLIED TO RESTAURANT DESSERTS"
Course where we work all those techniques that we can elaborate with the different types of tea. Especially those that retain their flavor and organoleptic properties, even after performing the different procedures that will be developed in this course.
We will elaborate gelatins, creams, foams, ice creams, biscuits, petits fours and other techniques. All of them designed and finished for perfect use in restaurant desserts.
Green tea, black tea, Lapsang Souchong and other types, will be part of this course.
140€
Up to 10 people
Shedule of the course: from 10am to 3pm
Includes: recipe book + diploma
PRACTICAL COURSE
Essential to bring work clothes
SAT 29
BETINA MONTAGNE (2)
SPECIAL CAKES WITH KITCHENAID
Cakes flavored with aromatic herbs and teas.
Special course of batter, where you will learn the correct application of different types of aromatic herbs and teas. How to introduce them in the masses to obtain avant-garde flavors:
Tea cakes: floral, fruity and spicy.
Cakes with aromatic herbs: coriander, thyme, basil and fennel.
And at the end of the course, you will take home a KitchenAid Artisan Ksm 150
495€
Up to 10 people
Includes: recipe book + diploma + KitchenAid.
Course schedule: 9 am to 2 pm
Price: 495 € with machine
140 € without machine (contact with school for this option)
PRACTICAL COURSE
Essential to bring work clothes
June 2017
start THURS. 15 JUNE . END FRIDAY 21 JULY
BETINA MONTAGNE (1)
INTENSIVE SUMMER COURSE IN AMERICAN MODERN PASTRY (12 school days)
Workshop which aims to publicize the working and refreshing, modern and light techniques such pastry for the warmer months. Working with fresh cheeses, ice cream, fruit sorbets, tropical fruit, light creams and specialty sugars.
- 1 day to elaboration ice creams and sorbets.
- 1 day to elaboration frozen cakes and semifreddo.
- 1 day to elaboration and ice cream poles and ice cream sandwich.
- 1 day to elaboration pies and and tarts.
- 1 day to elaboration cheesecakes unbaked of different flavors and sizes.
- 1 day to elaboration baked cheesecakes of fruits.
- 1 day to elaboration of pavlovas and crispy meringues desserts, creams and fruit.
- 1 day to elaboration parfaits and glass trifles of different textures and fillings.
- 1 day to elaboration pudding, fruit flan, and herbs.
- 1 day to elaboraction sponge cake, cremeux and mousses.
- 1 day to elaboration desserts with base of gelled fruit, yogurt and panna cottas of teas and infusions and cold soups.
- 1day to elaboration of cakes rolled over from exotic fruits
1200€
Up to 10 people
Schedule: Start 15th june and ends 21 july. Class days: thursday and friday. From 4pm to 7.00pm
Includes: recipe book and diploma.
PRACTICAL COURSE