This course is dedicated to the basic techniques of pastry making for longevity: desserts rich in fiber and antioxidants, with less sugar than a fruit.

Under the guidance of pastry chef Sandra Bianchi, we reformulate the basic pastry preparations: shortcrust pastry, sponge cake, custard cream, choux pastry, whipped cream, jams, and ice cream. In this way, you will learn how to modify classic recipes to make them tastier, balanced, lighter, and consistent with a healthy and happy longevity dietary style.

Hands in the Dough! During the course, each student works alongside the instructors in preparing the recipes.

What will you learn?

• the sweeteners available on the market by comparing sweetening power, caloric content, glycemic and metabolic impact, and scientific evidence on long-term consumption;
• the different sugars that can be used in pastry by comparing sweetening power, antifreeze properties, caloric content, impact on the structure of desserts, and impact on metabolism and blood sugar;
• the fibers and functional ingredients that can be used in pastry to replace fats and sugars;
• how to reduce simple sugars while maintaining structure, perceived sweetness, and pleasantness;
• how to prepare balanced shortcrust pastry suitable for longevity pastry;
• how to make light, soft, and balanced sponge cakes;
• how to evolve custard creams, whipped creams, and fillings with a better nutritional profile;
• how to work on choux pastry preserving lightness, volume, and structure;
• how to prepare jams and compotes with a lower sugar load;
• how to apply the Cucina Evolution method to ice cream, improving balance and caloric density;
• how to design desserts that combine pleasure, technique, and nutritional awareness.

Note: the overall cost includes lunch break.