Aeration technique – Pastry techniques. B·CONCEPT COURSE
Channel: Jordi Bordas
Date: 2021-08-24

Are you crazy about 🍰 pastry? Would you like to learn the basics to design your own sweet recipes? Learn all this with the online and extended B·Concept method pastry course. You will only need a 🖊️ pen, a 📓 notebook and hunger to 🎓 learn! 

The course is structured in 4 Modules. In Module 2 about pastry techniques you will learn to master the 4 texture techniques: emulsification, 💨 aeration, thickening and 🍡 gelling. Indispensable techniques to elaborate creams, 🍨 mousses, gelled compotes or jellies and to get optimal results. 

In this ▶️ video, which is part of the online and extended B·Concept method pastry course content, we tell you more about 💨 aeration technique. How to create an 💨 aerated texture?, how to make them airier or denser? These can be found in the 🍦 ice cream industry, 🍞 bakeries, 🥐 pastry shops and even in restaurant 🍰 desserts, and they have in common the introduction of an air into a liquid. 

There is more information about the Extended Online B·Concept Pastry Course in our website: https://jordibordas.com/en/curso-online-de-pasteleria-bconcept/. And, if you want to watch the other Modules’ videos, you have got them in: https://youtube.com/playlist?list=PLhaMcZX-y-AOnB7y2V3i5ExcW7Sco3f0F.

Moreover, if you want to learn more about these 💨 aeration techniques, you can start getting knowledge and make a perfect 🍫 chocolate mousse through the free MASTERCLASS “How to make a perfect chocolate mousse?”: https://youtu.be/W6YGKMcrfeU.

📧 Email us to info@jordibordas.com if you are willing for more information! We will be glad to help clarify your doubts. 
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