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Online vegan patisserie masterclass
In this course you will learn basic and essential techniques of vegan pastry. Our chef Toni will teach you how to make classic traditional pastry desserts, without using dairy, egg, honey or other animal products.
The development of the elaborations of this course has been possible thanks to a deep research and development work carried out by the Toni Rodríguez Academy team, to obtain final recipes that are simple to make, truthful and with easily accessible ingredients.
This course is suitable for both professionals and pastry lovers.
You can prepare classic desserts free of animal products in your restaurant or to enjoy with your family and friends.
Vegan pastry essentials masterclass
- 143 minutes / 23 videos
- 10 desserts
- Downloadable PDF recipe book
- Audio in spanish / English subtitles
- Difficulty: low-medium
- Access to the online masterclass for 1 year to play the videos as many times as you want
220€
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Elaborations:
- Chocolate bomb: cocoa sponge cake / vanilla pastry cream / chocolate buttercream / chocolate glaze
- Lemon-apple cake: lemon cake / caramelized apple / lemon icing
- Tiramisú 2.0: sponge cake to soak / espresso coffee / whipped amaretto cream / cocoa powder
- Raspberry muffin: raspberry muffin / oat crumble / freeze dried raspberry
- 70% chocolate mousse: 70% chocolate mousse / tempered chocolate with fleur de sal
- Financier: almond and hazelnut financier / milk chocolate and Inspiration passion couverture
- Levain cookie: cookie dough with dark chocolate and walnuts
- Catalan cream: catalan cream / caramelized sugar
- Brownie with ganache: walnuts brownie / 70% chocolate creamy ganache
- Cornstarch alfajores cornstarch alfajores / caramel cream / shredded coconut
What you are going to learn:
- Desserts with no animal ingredients, 100% vegan
- Make classic traditional pastry desserts using plant-based ingredients
- How to get different types of creams without eggs or milk
- Make several types of cakes with different textures and flavors
- How to get a chewy and spreadable caramel cream
- Work the chocolate tempering technique
- Master the technique of decorating cakes with cream and glaze
Tools:
- Saucepan
- Silicone spatula
- Hand blender
- Mixer
- Probe thermometer
- Sugar thermometer
- Rule
- Microwave oven
- Rack
- Bowl
- Roller pin
- Knife
- Scraper
- Brush
Ingredients:
- Cocoa powder
- 70% chocolate
- Vegan milk chocolate (optional)
- Inspiration passion Valrhona (optional)
- Sugar
- Agave syrup
- Icing sugar
- Brown sugar
- Trehalose (optional)
- Glucose syrup
- Muscovado sugar (optional)
- Maple syrup (optional)
- Glucose powder (optional)
- Salt
- Sunflower oil
- Extra virgin olive oil (optional)
- Cocoa butter
- Deodorized coconut oil
- Margarine (optional)
- All-purpose flour
- Cornstarch
- Gelcrem hot (optional)
- Potato starch
- Roasted almond flour (optional)
- Roasted hazelnut flour (optional)
- Almond flour
- Walnuts
- Oatmeal
- Soy milk
- Soy yogurt
- Vanilla pods
- Vanilla extract
- Golden apple
- Lemon
- Raspberries
- Shredded coconut
- Baking powder
- Baking soda
- Apple vinegar
- Amaretto (optional)
- Rum (optional)
- Vegetable whipping cream (optional)
- Coffee
- Cinnamon stick
- Aquafaba
- Xanthan gum (optional)
- Potato protein
- Soy lecithin
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