[et_pb_section bb_built=”1″ next_background_color=”#000000″ inner_width=”auto” inner_max_width=”none”][et_pb_row][et_pb_column type=”4_4″][et_pb_text admin_label=”Cakes y Masas Batidas” _builder_version=”3.22.7″ text_font_size=”22px” text_orientation=”center” header_2_font=”Oswald||||||||” header_2_text_align=”center” header_2_line_height=”1.2em” header_3_font=”Oswald||||||||” header_3_font_size=”24px” header_2_font_size=”48px” header_2_letter_spacing=”4px” text_text_shadow_horizontal_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_vertical_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_blur_strength=”text_text_shadow_style,%91object Object%93″ link_text_shadow_horizontal_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_vertical_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_blur_strength=”link_text_shadow_style,%91object Object%93″ ul_text_shadow_horizontal_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_vertical_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_blur_strength=”ul_text_shadow_style,%91object Object%93″ ol_text_shadow_horizontal_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_vertical_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_blur_strength=”ol_text_shadow_style,%91object Object%93″ quote_text_shadow_horizontal_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_vertical_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_blur_strength=”quote_text_shadow_style,%91object Object%93″ header_text_shadow_horizontal_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_vertical_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_blur_strength=”header_text_shadow_style,%91object Object%93″ header_2_text_shadow_horizontal_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_vertical_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_blur_strength=”header_2_text_shadow_style,%91object Object%93″ header_3_text_shadow_horizontal_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_vertical_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_blur_strength=”header_3_text_shadow_style,%91object Object%93″ header_4_text_shadow_horizontal_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_vertical_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_blur_strength=”header_4_text_shadow_style,%91object Object%93″ header_5_text_shadow_horizontal_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_vertical_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_blur_strength=”header_5_text_shadow_style,%91object Object%93″ header_6_text_shadow_horizontal_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_vertical_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_blur_strength=”header_6_text_shadow_style,%91object Object%93″ z_index_tablet=”500″]

Cakes y Masas Batidas

Nivel 6 VideoCurso: Bases de la Pastelería Profesional

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Curso Básico Nivel 6:

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Cakes y masas batidas:

 

• Magdalenas
• Madeleines francesas
• Financieros
• Caneles
• Cakes de viaje (Teoría, masa base, aplicaciones)
• Pain d´Epices
• Cake de zanahoria

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INFORMACIÓN GENERAL

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1

[/et_pb_text][/et_pb_column][et_pb_column type=”3_4″][et_pb_text admin_label=”Texto: En cuanto todas las tareas están…” _builder_version=”3.22.7″ text_font_size=”22px” header_2_font=”Oswald||||||||” header_2_text_align=”center” header_2_line_height=”1.2em” header_3_font=”Oswald||||||||” header_3_font_size=”24px” text_line_height=”1.8em” custom_margin=”|||-200px” custom_margin_tablet=”|||0px” custom_margin_last_edited=”on|phone” text_text_shadow_horizontal_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_vertical_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_blur_strength=”text_text_shadow_style,%91object Object%93″ link_text_shadow_horizontal_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_vertical_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_blur_strength=”link_text_shadow_style,%91object Object%93″ ul_text_shadow_horizontal_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_vertical_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_blur_strength=”ul_text_shadow_style,%91object Object%93″ ol_text_shadow_horizontal_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_vertical_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_blur_strength=”ol_text_shadow_style,%91object Object%93″ quote_text_shadow_horizontal_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_vertical_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_blur_strength=”quote_text_shadow_style,%91object Object%93″ header_text_shadow_horizontal_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_vertical_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_blur_strength=”header_text_shadow_style,%91object Object%93″ header_2_text_shadow_horizontal_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_vertical_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_blur_strength=”header_2_text_shadow_style,%91object Object%93″ header_3_text_shadow_horizontal_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_vertical_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_blur_strength=”header_3_text_shadow_style,%91object Object%93″ header_4_text_shadow_horizontal_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_vertical_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_blur_strength=”header_4_text_shadow_style,%91object Object%93″ header_5_text_shadow_horizontal_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_vertical_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_blur_strength=”header_5_text_shadow_style,%91object Object%93″ header_6_text_shadow_horizontal_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_vertical_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_blur_strength=”header_6_text_shadow_style,%91object Object%93″ z_index_tablet=”500″]

Todos los materiales del curso están desarrollados para el aprendizaje de cada estudiante a su ritmo, por lo cual el alumno dispone de acceso ILIMITADO.

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2

[/et_pb_text][/et_pb_column][et_pb_column type=”3_4″][et_pb_text admin_label=”Texto: Si el alumno lo desea…” _builder_version=”3.22.7″ text_font_size=”22px” header_2_font=”Oswald||||||||” header_2_text_align=”center” header_2_line_height=”1.2em” header_3_font=”Oswald||||||||” header_3_font_size=”24px” text_line_height=”1.8em” custom_margin=”|||-200px” custom_margin_tablet=”|||0px” custom_margin_last_edited=”on|phone” text_text_shadow_horizontal_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_vertical_length=”text_text_shadow_style,%91object Object%93″ text_text_shadow_blur_strength=”text_text_shadow_style,%91object Object%93″ link_text_shadow_horizontal_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_vertical_length=”link_text_shadow_style,%91object Object%93″ link_text_shadow_blur_strength=”link_text_shadow_style,%91object Object%93″ ul_text_shadow_horizontal_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_vertical_length=”ul_text_shadow_style,%91object Object%93″ ul_text_shadow_blur_strength=”ul_text_shadow_style,%91object Object%93″ ol_text_shadow_horizontal_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_vertical_length=”ol_text_shadow_style,%91object Object%93″ ol_text_shadow_blur_strength=”ol_text_shadow_style,%91object Object%93″ quote_text_shadow_horizontal_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_vertical_length=”quote_text_shadow_style,%91object Object%93″ quote_text_shadow_blur_strength=”quote_text_shadow_style,%91object Object%93″ header_text_shadow_horizontal_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_vertical_length=”header_text_shadow_style,%91object Object%93″ header_text_shadow_blur_strength=”header_text_shadow_style,%91object Object%93″ header_2_text_shadow_horizontal_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_vertical_length=”header_2_text_shadow_style,%91object Object%93″ header_2_text_shadow_blur_strength=”header_2_text_shadow_style,%91object Object%93″ header_3_text_shadow_horizontal_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_vertical_length=”header_3_text_shadow_style,%91object Object%93″ header_3_text_shadow_blur_strength=”header_3_text_shadow_style,%91object Object%93″ header_4_text_shadow_horizontal_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_vertical_length=”header_4_text_shadow_style,%91object Object%93″ header_4_text_shadow_blur_strength=”header_4_text_shadow_style,%91object Object%93″ header_5_text_shadow_horizontal_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_vertical_length=”header_5_text_shadow_style,%91object Object%93″ header_5_text_shadow_blur_strength=”header_5_text_shadow_style,%91object Object%93″ header_6_text_shadow_horizontal_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_vertical_length=”header_6_text_shadow_style,%91object Object%93″ header_6_text_shadow_blur_strength=”header_6_text_shadow_style,%91object Object%93″ z_index_tablet=”500″]

 En esta modalidad de curso el alumno dispone de acceso a la totalidad del contenido desde el momento de su matriculación.

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3

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Dado el nuevo formato de curso sin tareas teóricas ni prácticas a realizar la obtención del Diploma Acreditativo es OPCIONAL.

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INSCRIPCIONES Y PRECIOS

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Paypal y Tarjetas de Crédito

 

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[custom_list type=”dot”]

• Posibilidad de pago por PayPal y/o Tarjeta de Crédito con la cuenta de dicha plataforma.

• El pago INLCUYE:

12 NIVELES

48 MÓDULOS FORMATIVOS

MÁS DE 100 RECETAS

MÁS DE 200 TÉCNICAS DE ALTA PASTELERÍA

MÁS DE 300 HORAS DE FORMACIÓN

 

[/custom_list]

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250 €

Accesible GRATIS para los Miembros de PastryClub.com

 

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Contenido: Crema inglesa, Crema Pastelera, Crema Chantilly, Crema Diplomat, Crema Mousseline, Merengue francés, Merengue italiano, Merengue suizo, Pastel Dacquoise, Vacherin helado, Creme Brûlée, Souffle de mango, Masa Sablee, Tarta de limon, Tarta de manzana, Tarta Bourdaloue, Tarta de chocolate, Choux-Chantilly, Paris-Brest, Pasta Choux,  Eclairs de cafe y caramelo, Hojaldre, Milhojas, Saint Honore, Croissant, Croissant de almendra, Roll de canela, Napolitana, Brioche, Kouglof, Savarin, Confituras, Mermeladas, Coulis de fruta, Pasta de fruta de albaricoque, Nubes con albúmina de grosella negra y violeta, Nubes de vainilla, Nougat, Caramelos salados, Magdalenas, Madeleines Francesas, Financieros, Cannelés, Cakes de viaje, Cake de Frutas, Pan de Especias, Cake de Zanahorias con crema de Philadelphia, Fraisier, Selva negra, Charlotte de Peras, Tronco de Navidad, Tarta Sacher, Pastel Opera, Croquembouche, Nougatine, Atemperado de Chocolate Blanco, Rocas de Chocolate Blanco, Rocas del Chocolate con Leche, Mendigos de Chocolate, Piruletas, Bombon de Corte, Bombon de molde, Decoraciones de chocolate, Tejas, Sablé Breton, Petit Fours, Sablé Vienes, Galletas de corte, Diamantes, Spéculoos, Galletas Nantais, Macarons de Vainilla, Tartaleta 100% Chocolate, Tarta Corazón de Frambuesa, Pastel Campo de Amapolas, Pastel de Yogurt y Frutos Rojos, Tarta Mandala,  Tartaleta 100% Avellana, Banoffee Pie, Pastel “Noche Jerezana” Guinness, Tarta Insalata Caprese.

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• Embajadores de la Escuela de Pastelería
• Trabajar en la Escuela de Pastelería
• Profesores Acreditados por la Escuela de Pastelería
• Opiniones de los Chefs invitados por la Escuela de Pastelería
• Opiniones de los Alumnos de la Escuela de Pastelería
• Metodología de Formación de la Escuela de Pastelería
• Cursos de Pastelería Prácticos
• Prácticas en el Obrador de Pastelería
• Cursos Monográficos de Pastelería
• Regalar un Curso de Pastelería
• Cursos de Pastelería “a Medida”
• Cómo funciona el Campus de Formación Online de Pastelería
• Cursos de Pastelería Online
• Webinars de Pastelería
• Masterclass Online de Pastelería

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• Diploma de Chef en Alta Pastelería
• Técnico en Pastelería y Bollería
• Técnico Avanzado en Pastelería y Chocolatería
• Técnico Superior en Pastelería y Confitería
• Técnico en Pastelería Básica
• Técnico en Bollería Profesional
• Técnico Avanzado en Pastelería
• Técnico en Chocolatería
• Técnico Superior en Pastelería de Restaurante
• Técnico en Confitería y Azúcar Artístico

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• Diploma Básico Online de Pastelería Profesional Completo
• Diploma Avanzado Online de Pastelería Profesional Completo
• Diploma Básico Online de Pastelería Profesional por Niveles
• Diploma Avanzado Online de Pastelería Profesional por Niveles
• Curso de Pastelería Online de Masa Sablé, Tartas y Tartaletas
• Curso de Pastelería Online de Elaboraciones con la Masa Choux
• Curso de Pastelería Online de Hojaldre y sus Elaboraciones
• Curso de Pastelería Online de Pan y Bollería Levada
• Curso de Pastelería Online de Pasteles Clásicos y Modernos
• Curso de Pastelería Online de Chocolate y Bombonería
• Curso de Pastelería Online de Cakes y Pastelería de Viaje
• Curso de Pastelería Online de Macarons, Galletas y Petit-Fours
• Curso de Pastelería Online de Confitería y Pequeñas Golosinas
• Curso de Pastelería Online de Postres en Plato para Restaurantes
• Curso de Pastelería Online con Video Recetas GRATIS

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• Servicios Profesionales de Pastelería
• Tienda de Material para Obradores y Cocinas
• Consultoría Profesional en Alta Pastelería
• Becas para Estudiar Pastelería
• Ofertas de Trabajo en Pastelería y Cocina
• Visados para Estudiantes en España
• Asesoría Legal
• Recetas de Pastelería GRATIS
• Consejos Prácticos de Pastelería
• Noticias del Sector de la Pastelería

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