Fillings

• The science of pastry creams. What are they? What function do each of its ingredients fulfill? Gelatinization of starches and proper cooking.
• The science of donut dips, types of dips, emulsions in ganache dips, dip gloss and proper drying, function of each ingredient.
• The science of gels and compotes, origin and behavior of different gelling agents, types of use, influence of pH and activation temperature.
• Different filling techniques for Donuts, Cronuts and Crullers.
• Donuts fillings with and without holes.
• Preparation of creams.
• Preparation of gels and compotes.
• Preparation of assembled fillings.
• Preparation of nut pastes and pralines.