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.
May 2017
SAT 13
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- "CARAJILLO"
(anise + dark chocolate + coffee)
2- WARM
(tonka + milk chocolate + strawberries)
3- TROPICAL
(Coconut + mango + lime)
140€
Up to 10 people
Schedule: from 9am to 2pm
Includes: recipe book + diploma
PRACTICAL COURSE
MON 29
RICARD MARTÍNEZ
THE COLD WORLD TO THE DESSERTS OF ESPAISUCRE.
We will work in a theoretical-practical way the world of cold (ice cream, sorbets, ...) applied to restaurant desserts. We will see formulations, the ingredients involved and their characteristics. We will delve into a guide to avoid and correct errors of formulation and work on the creation of gastronomic ice cream.
We will see and test examples of ice cream used to Espaisucre and some of the evolutions that have suffered.
Course focused on students who wish to understand how to create and see the world of Espaisucre ice cream.
150€
Course schedule: from 10 am to 3 pm
Includes: recipe book + diploma
TEORETHICAL AND PRACTICAL COURSE
June 2017
SAT 10
BETINA MONTAGNE
REFRESHING AMERICAN PASTRY COURSE.
Course aimed at the world of light pastry, less sweetness and less fat. You will work with sponge cakes, fruit creams, preserves, herbs and light ice creams, filled with fruit sorbets and gelatines.
140€
REFRESHING AMERICAN PASTRY COURSE.
Schedule: from 10am to 2 pm
Includes: recipe book + diploma
PRACTICAL COURSE
MON 12
PABLO MAGGIORI
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 -
-Typologies of fillings -
-Options of finishes -
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.
PRACTICAL COURSE
start THURS. 15 JUNE . END FRIDAY 21 JULY
BETINA MONTAGNE
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€
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
SAT 17
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- SWEET ACID
(raspberry + yogurt + spices + walnuts)
2- CARAMEL - LEMON
(caramel + apple + lemon + salt)
3- TAHITI
(Vanilla + orange + cane brown sugar + grapefruit)
140€
Up to 10 people
Schedule: from 9am to 2pm
Includes: recipe book + diploma
PRACTICAL COURSE
MON 19
RICARD MARTÍNEZ
CELIACS. THE INTOLERANCES IN RESTAURANT DESSERTS.
In this course we will work on the world of intolerances to create some desserts suitable for celiacs.
Do not miss the chance to expand your recipe book and be able to offer quality recipes and desserts in your business, taking into account this public profile. They will thank you.
150€
Up to 10 people
Schedule: from 10.00 am to 3.00 pm
Includes: récipe book + diploma
PRACTICAL COURSE
MON 26
BETINA MONTAGNE
AMERICAN BREAKFAST.
Course for all those who wish to have a broad knowledge of the working of the classic American breakfast, such as bagels, cinnamon rolls, waffles, salted rolls, sweet and salted connes, etc.
150€
Schedule: from 9 am to 2 pm
Includes: recipe book + diploma.
Please, bring work clothes
PRACTICAL COURSE
July 2017
5
BETINA MONTAGNE
Especial intensivo R.B
00
Up to 1 people
curso especial post grado
SA 1
JOSÉ M GÓMEZ
THE VEGETABLES APPLIED TO RESTAURANT DESSERTS.
A course where we will work some of the techniques that can be applied to different types of vegetables, respecting to the maximum its flavor and organoleptic characteristics. We will see how the use of vegetables in a sweet environment, allows to bring many nuances and textures to our dishes and at the same time power and expand the range of flavors available in addition to reducing fats and sugars.
In this course we will present the particular vision of ESPAISUCRE to be able to integrate the vegetable in the desserts of restaurant. Tomato, carrot, eggplant, corn, rhubarb, beetroot, pumpkin, sweet potato, celery, fennel, avocado, parsnip, radish, pepper, black garlic, miso, kimchi ... all the vegetables we consider "pastry" in this course.
140€
Up to 10 people
THE VEGETABLES APPLIED TO RESTAURANT DESSERTS.
Course schedule: from 10 am to 3 pm
Includes: recipe book + diploma
PRACTICAL COURSE
MON 3
PABLO MAGGIORI
PETITS-FOURS COURSE
What is a petit-four? Why is this word used?

The literal translation would be "little oven".
Before they were baked and small. Nowadays, petit-fours of all kinds are made, infinity of flavors and techniques with a quality in common, their small size.

Theoretical - practical course dedicated to these small delicacies, in which we apply traditional techniques and also modern and more technological.

- Jelly mini-cups
- Caramel mou
- Marshmallow
- Crunchy
- Lollipops
- Shots
- Biscuits...

In this course we will realize how the diversity of flavors and textures are essential to obtain an attractive and greedy assortment of petits-fours.
150€
PETITS-FOURS COURSE
Schedule: from 10am to 3pm
Includes: recipe book + diploma.
PRACTICAL COURSE
DISS 8
BETINA MONTAGNE
DOUGHNUTS COURSE
Course addressed to all those people who want to learn this preparation so fashionable these days. How to prepare the dough correctly, fermentation times and how to fry them properly. We will show modern frosting, based on chocolate, fruit and special recipes. We will prepare fun fillings and different and avant-garde edible decorations.
150€
DOUGHNUTS COURSE
Schedule: from 9 am to 2 pm
Includes: recipe book + diploma
PRACTICAL COURSE
MON 10
PABLO MAGGIORI
POPSICLES COURSE.

The popsicles turn out to be a very fun and different variable to present ice cream and sorbets.
In this course we will make different types of popsicles and impulse ice cream with multiple finishes, we will work seasonal flavors and we will see different techniques, textures and fillings.

In summer, do not miss this tribute to the popsicles.
AN APPETIZING AND REFRESHING CLAIM!
150€
POPSICLES COURSE
Schedule: from 10 am to 3 pm
Includes: récipe book + diploma
PRACTICAL COURSE
MON 17
BETINA MONTAGNE.
SPECIAL COURSE OF AMERICAN CHEESECAKE.
Aimed at all those who want to learn more about the wonderful world of tarts cheese creamy American and their different types of applications within an exhibition of a pastry shop or catering. We will carry out different types of preparations, both baked of course, different types of more avant-garde flavors and different textures in a same cake, learn various types of cooking and most modern presentations.
140€
Up to 10 people
Course schedule: from 10 am to 2 pm
Includes: recipes + diploma.
THEORETICAL-PRACTICAL COURSE
It is essential to bring work clothes.
SAT 22
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- "CARAJILLO"
(anise + dark chocolate + coffee)
2- WARM
(tonka + milk chocolate + strawberries)
3- TROPICAL
(Coconut + mango + lime)
140€
Up to 10 people
Schedule: from 9am to 2pm
Includes: recipe book + diploma
PRACTICAL COURSE
SA 29
JOSÉ M GÓMEZ
PASTRY FOR CHILDREN.
A course designed and created for the little ones of the house to have fun learning to elaborate their favorite recipes with their best assistant, one of their parents. Each of the couples will prepare different recipes: decorated cookies, brownies, sponge cakes, muffins, etc.
The ages of the young participants must be between 6 and 12 years old and it will be compulsory for them to take the course accompanied by a single adult.
150€
Up to 10 people
PASTRY FOR CHILDREN.
Course schedule: from 10 am to 2 pm
Includes: recipes + diploma.
PRACTICAL COURSE