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Online vegan patisserie masterclass
This course was born, after a long research work by Toni and his team, with the objective of teaching how to make fine desserts with 100% plant based ingredients only and gluten-free so that anyone can enjoy a delicious treat, without sacrificing taste.
The course is aimed at both amateurs and professionals who want to offer a line of quality desserts in their patisserie or restaurant.
Gluten free fine vegan pastry
- 143 minutes / 27 videos
- 4 desserts
- 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:
- Homemade gluten free mix for sponge cake, cookies and sablés
- Vegan "egg" whites to do mousses
- Mandorla (individual cake): sablé / almond joconde cake / homemade almond praline / almond orange mousse / demi shiny almond glaze
- Raffaello (individual cake): reconstructed coconut crumble / coconut joconde cake / homemade coconut praline / lime and coconut mousse
- Sacher (individual cake): cocoa sponge cake / raspberry gel / chocolate creamy / chocolate glaze
- Mosaïc 2020 (entremet): brownie / crunchy praline / banana mosaic / hazelnut and passion mousse / demi shiny chocolate glaze
What you are going to learn:
- Desserts with no animal ingredients, 100% vegan
- How to do gluten free sponge cakes
- How to do gluten free sablés and crumbles
- Mousses with no gelatine or cream
- Meringue for a light and stable mousse
- Demi shiny glazes without gelatine
- Using the tempering technique for chocolate decorations
Tools:
- Saucepan
- Silicone spatula
- Hand blender
- Mixer
- Probe thermometer
- Infrared thermometer
- Rule
- Microwave oven
- Rack
- Bowl
- Roller pin
- Knife
- Scraper
- Brush
Ingredients:
- Buckwheat flour
- Potato starch
- Corn starch
- Tapioca starch
- Rice flour
- Xanthan gum
- Almond flour
- Icing sugar
- Salt
- Vanilla extract
- Baking powder
- Potato whip Sosa
- Orange juice
- Sunflower oil
- Roasted almond
- Sugar
- Cold inuline Sosa
- Soy milk
- NH pectin
- Vegan white chocolate
- Vegan milk chocolate
- 70% chocolate
- Glucose syrup
- Coconut sugar
- Shredded coconut
- Coconut oil
- Lime or lemon juice
- Coconut purée or milk
- Soy lecithin (optional)
- Brown sugar
- Banana
- Hazelnut praline
- Cocoa butter
- Cacao en polvo
- Raspberries
Excelente curso !!
18/12/2020
Muy buenos los videos y esta muy bien explicado el paso a paso. Realmente es un agrado ver otro tipo de pastelería , espere con mucho entusiasmo este curso en especial que sea gluten free , me encanto y sin duda tomare otro curso.