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

220€

By clicking on the buy button you accept our terms of sale

Elaborations:

What you are going to learn:

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

Rated 4 out of 5
20/02/2022

el código de inserción no es valido para el video

GUSTAVO

DUDA IMPORTANTE

Rated 5 out of 5
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?

GUSTAVO

Any Questions?