Online vegan patisserie masterclass
Modern croissants
- 113 minutes / 15 videos
- 8 different croissants
- Downloadable PDF recipe book
- Audio in Spanish / English subtitles
- Difficulty: medium-high
- Access to the online masterclass for 1 year to play the videos as many times as you want
220€
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Elaborations:
- Croissant dough
- Classic croissant
- Pain au chocolat
- Strawberry and pistachio marzipan croissant
- Apricot marmalade croissant
- Bostock croissant
- Gianduja croissant
- Leftovers dough with apricot and chocolate
- Wash for viennoiserie
- Neutral glaze for viennoiserie
- Homemade marmalade
- Hazelnut spread cream
- Sugar icing
What you are going to learn:
- Create a preferment to add more flavour to the dough
- The whole theory to produce a 100% vegan croissant
- Two different types of folds
- The whole theory of kneading, forming and baking the croissant
- Make doughs of different colours
- How to produce pain au chocolat
- Make different types of fillings: jam, spread cream, marzipan, etc.
- How to add color and shine to the final piece
- How to take advantage of all the dough that is left over from the cuttings
Tools:
- Saucepan
- Silicone spatula
- Hand blender
- Kmix mixer
- Dough sheeter (optional)
- Probe thermometer
- Infrared thermometer
- Ruler
- Microwave oven
- Rack
- Bowl
- Roller
- Knife
- Scraper
- Brush
Ingredients:
- Strong flour
- Yeast
- Sugar
- Agave or maple syrup
- Salt
- Extra virgin olive oil (optional)
- Margarine 80-85% fat
- Soy milk
- Orange
- Vanilla pod
- Lemon
- Glucose syrup
- NH pectin
- Icing sugar
- Cocoa powder
- Almond flour
- Pistachio flour
- Strawberry
- Red dye
- Cinnamon powder
- Corn starch
- Amaretto liquor
- Liquid soy lecithin
- Sliced almond
- Macadamia nuts
- 70% chocolate
- Cocoa butter
- Roasted hazelnuts