VideoCurso Bases de la Pastelería Profesional

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Nuestros Chefs-profesores han desarrollado un programa sistemático y sólido empezando desde lo más básico hasta llegar al nivel más avanzado.

Nuestro Curso Básico online de Pastelería ha sido el primero y el más detallado de los cursos formativos profesionales en español existentes hoy en día. Ya miles de estudiantes de diferentes países han realizado este curso, valorando sobre todo la calidad del material, los conocimientos teóricos y prácticos adquiridos, las recetas totalmente válidas, realizables y comprobadas.

Hemos decidido conservarlo para los que quieran estudiar con nosotros en un formato totalmente nuevo: 

Videocurso “Bases de la Pastelería Profesional”

El curso consta de:

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12 NIVELES

48 MÓDULOS FORMATIVOS

MÁS DE 200 HORAS DE FORMACIÓN

3 Meses GRATIS de Nivel Start en el Club de Pastelería Online

Opción al DIPLOMA de Acreditación Académica

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Para que el alumno conozca y desarrolle las diferentes técnicas y elaboraciones de una forma evolutiva y clara.

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PROGRAMA

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NIVEL 1 – ELABORACIONES BÁSICAS DE PASTELERÍA

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* Cremas base
* Merengues y sus posibilidades
* Pastel Dacquoise Praliné
* Aplicaciones de los temas estudiados

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– Elaboraciones básicas de Pastelería y dominio de la manga Pastelera:

– Cremas tipo Inglesa, Pastelera, Diplomat, Chantilly, etc.

– Merengues tipo Francés, Italiano, Suizo.

Material necesario para este Nivel de Curso Básico:

– Herramientas:

Robot de Cocina tipo Kitchenaid, horno, placa de inducción (u otro panel de cocción), cazo 1 l, batidor de varillas manual, cuerna de plásticoespátula de siliconacuchillo-puntillamangas pasteleras desechablesboquillas lisasmultipuntas y San Honoré, tabla de cortar, aro inox para las tartas 16-18×4,5 cm (MS)tiras de acetato 4,5 см cm de alturaespátulas de codo grande y pequeña, moldes para souffle y cremas (ramekins), sopletecuchillo de sierra.

– Ingredientes

Leche 3,5%, nata 33-35% , mantequilla 82%, huevos, azúcar, azúcar glas, maicena, vainas de vainilla Bourbon, helado de cualquier sabor, puré de mango, almendra y avellana en polvoalmendra laminada y granillopraliné 50-60% avellana-almendra.

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NIVEL 2 – TARTALETAS Y TARTAS TIPO SABLÉ

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* Masa sablé y Tartaletas de fruta
* Tarta de limón y merengue
* Tarta clásica de manzana
* Tartas Bourdaloue y Chocolate

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NIVEL 3 – ELABORACIONES DE HOJALDRE Y PASTA CHOUX

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* Choux Chantilly y tarta Paris-Brest
* Eclairs de café y caramelo
* Hojaldre y milhojas de fruta
* Sant Honoré

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NIVEL 4 – INTRODUCCIÓN A LA BOLLERÍA Y MASAS LEVADAS

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* Croissant y sus elaboraciones
* Brioche
* Kouglof
* Babá y Savarin

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NIVEL 5 – ESENCIAS DE LA CONFITERÍA

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* Pectinas, mermeladas y confituras
* Pasta de fruta
* Nubes (marshmallow). Técnicas de elaboración
* Nougat de Montelimar y Caramelo salado

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NIVEL 6 – CAKES Y MASAS BATIDAS

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* Magdalenas y Madeleines francesas
* Financieros y caneles
* Cakes de viaje. Teoría y cake de fruta
* Pain d´Epices y Cake de zanahoria

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NIVEL 7 – PASTELERÍA CLÁSICA I

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* Fraisier
* Selva negra
* Charlotte de Peras
* Bûche de Noël

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NIVEL 8 – PASTELERÍA CLÁSICA II

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* Tarta Sacher
* Pastel Opera
* Pieza Montada: Croquembouche Parte I
* Pieza Montada: Croquembouche Parte II

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NIVEL 9 – INTRODUCCIÓN A LA CHOCOLATERÍA

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* Atemperado y elaboraciones de chocolate
* Bombón de corte y baño a mano
* Bombón de molde
* Decoraciones de chocolate

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NIVEL 10 – MACARON Y SNACKING

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* Tejas
* Sablé vienes, Sablé bretón, Petit fours
* Galletas de corte
* Macaron

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”1_2″][et_pb_image _builder_version=”3.22.7″ align=”center” src=”https://pastry.ideared.eu/wp-content/uploads/2020/05/Maria-Selyanina-05-16-20-15916-baja.jpg” z_index_tablet=”500″ /][et_pb_image _builder_version=”3.22.7″ align=”center” src=”https://pastry.ideared.eu/wp-content/uploads/2020/05/Maria-Selyanina-05-16-20-15856-baja.jpg” z_index_tablet=”500″ /][/et_pb_column][et_pb_column type=”1_2″][et_pb_text admin_label=”Texto: NIVEL 11…” _builder_version=”3.2″ 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”]

NIVEL 11 – PASTELERÍA MODERNA I

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* Tarta Corazón de Chocolate y Frambuesa
* Pastel Campo de Amapolas
* Pastel de Yogur y Frutos Rojos
* Pastel Mandala

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NIVEL 12 – PASTELERÍA MODERNA II

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* Individual 100% Avellana
* Banoffee Pie
* Pastel “Noche Jerezana” Guinness
* Tarta Insalata Caprese

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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 Meses GRATIS de Nivel Start en el Club de Pastelería Online, con acceso a los foros de consultas a los profesores.

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4

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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 INCLUYE:

12 NIVELES

48 MÓDULOS FORMATIVOS

MÁS DE 100 RECETAS

MÁS DE 200 TÉCNICAS DE ALTA PASTELERÍA

MÁS DE 300 HORAS DE FORMACIÓN

3 Meses GRATIS de Nivel Start en el Club de Pastelería Online

Opción al DIPLOMA de Acreditación Académica

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¡¡¡ 195€ !!!

 

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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, Cremoso de cafe, Fondant de eclair, Eclair de cafe y caramelo, Hojaldre, 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, Crumble, Cake de Zanahorias, 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, Mendigo de Chocolate, Piruletas, Bombon de Corte, Bombon de molde, Decoraciones de chocolate, Tejas, Sablé Breton, Cremoso de Chocolate y Frambuesa, Sablé Vienes, Glaseado de Color, Galletas de corte, Diamantes, Spéculoos, Nantais, Macaron de Vainilla, Tartaleta 100% Chocolate, Sablé de Chocolate, Mousse de Chocolate y Frambuesa, Tarta Corazón, Pastel Campo de Amapolas, Pastel de Yogurt y Frutos Rojos, Bizcocho Sifón, Bizcocho Emmanuel, Tarta Mandala, Infusión de hibiscus y Bizcocho de Menta, Jarabe de Menta y Bizcocho Roulade, Crema de Yogurt y Gelificado de Guayaba, Mousse de Guayaba y Menta, Glaseado Neutro, Tartaleta 100% Avellana, Banoffee Pie, Pastel “Noche Jerezana” Guinness, Tarta Insalata Caprese, Gelificado de tomate, Mousse de Mascarpone y Mozarella, Nube de Limón y Albahaca, Decoración con Azúcar Isomalt.

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