On September 9 and 10, Jordi Puigvert gave a demonstration on innovative techniques and textures used in pastry applied to plated desserts at Pastryschool 040 in Eindhoven (Netherlands), the establishment directed by Jurgen Koens and Tom van Woerkum.

The Spanish pastry chef, who made a total of seven plated desserts, not only explained the function of each ingredient and how to classify it depending on its use in different contexts, but also developed techniques with different types of pectins to achieve lighter textures, less fat, and with a perfect freezing capacity, and unveiled new applications for the best known texturizing products.

Additionally, in the course of the two days, he made many creams with pectins or pectins with starches, which are able to achieve a maximum of enhancing flavor and lightening sugar and fat.