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Online vegan patisserie masterclass
In this masterclass, our chef Toni will teach you everything it takes to make doughs, filling creams, glazes and toppings to obtain the best croissants, without using any ingredient of animal origin.
Do you dare?
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