What you will learn
When a restaurateur, pastry chef or dessert chef is faced with the challenge of designing and preparing a dessert menu, they must take into account certain criteria and make sure that it includes a breadth and variety of flavors in order to meet the demands and tastes of their clients or guests. David Gil, will share his criteria with us.
He will show us the techniques involved in the preparation of several intriguing desserts of varying levels of difficulty, including a new version of a tocinillo de cielo (an egg yolk pudding, popular in Spain), a British sticky toffee pudding, and his interpretation of a lemon pie.
David Gil will cover the range of desserts required in a balanced and appealing menu, as well as taking into account special dietary needs and intolerances to ensure that our desserts can be enjoyed by everyone.
He will detail his techniques step by step, explaining how to achieve a successful outcome.