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Online vegan patisserie masterclass
Is it possible to make croissants without using butter and egg and get a high quality product that is the same (or better) than a traditional croissant?
In this course you will learn that yes, it is possible and we will teach you how to do it, in a more ethical and sustainable way. And very tasty, of course!
If you’re passionate about baking, but all the vegan croissant recipes you’ve tried have disappointed you, you’re in the right place.
You will learn new techniques and tricks to make tasty croissants, less sweet and with a good honeycomb, glazes and delicious filling creams and an impeccable appearance and taste.
In addition, you will learn the importance of choosing the right type of flour and a quality margarine for rolling.
And finally, we’ll show you a creative way to use the leftovers of your croissant dough.
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€
By clicking on the buy button you accept our terms of sale
Elaborations:
- Croissant dough
- Red croissant dough
- Cococa croissant dough
- Classic croissant
- Pain au chocolat: cocoa croissant dough / dark chocolate bars
- Pistachio and strawberry croissant: red croissant dough / pistachio and strawberry marzipan / shiny glaze
- Apricot croissant: homemade apricot marmalade / caramelized almonds and macadamias / lemon glaze
- Bostock croissant: yuzu syrup / almond cream / almond flakes
- Gianduja croissant: homemade hazelnut spread cream "nutella" / milk chocolate glaze
- Leftovers croissant dough with chocolate and apricot: leftovers dough / fresh apricot / 70% chocolate
- Wash for viennoiserie
- Shiny glaze for viennoiserie
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 form a 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
Reviews about this course
NO PUEDO CONTINUAR VIENDO LOS VIDEOS
20/02/2022
el código de inserción no es valido para el video
DUDA IMPORTANTE
07/02/2022
SI NO CONSIGO LA PROTEINA DE PAPA EN ESTADOS UNIDOS Y NO PUEDO USAR DE SOJA POR QUE SOY ALERGICO A LA SOJA, CUAL OTRA ME RECOMIENDAN USAR?