Online vegan pastry courses

Can you imagine making French classic desserts, without using dairy, egg, gelatine, or any other  animal product? In this course, our chef Toni will explain in detail how to make from scratch some of the most typical French desserts such as Coulant or Flan patissier, using 100% plant based ingredients only.

The course has a medium level of difficulty, but is suitable for all kinds of people: professional pastry chefs, amateurs or eternal sweet tooth. Do you dare?

French classic desserts

109€ 92,65€

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Elaborations:

What are you going to learn:

Tools:

  • Hand blender
  • Kmix stand mixer
  • Silpain
  • Baking paper
  • Silicone spatula
  • Whisk
  • 18cm rings
  • Minipanettone 6-7cm mold
  • Silicone 5cm circle mold
  • Piping bag
  • Angled spatula
  • 8cm rings
  • Round nozzle
  • Strainer
  • Flan molds
  • Jug
  • Rolling pin

Ingredients:

  • Salt
  • Icing sugar
  • All-purpose flour
  • Margarine
  • Soy milk
  • Sugar
  • Vanilla pod
  • Vanilla extract
  • Corn starch
  • Coconut oil
  • Sunflower oil
  • Natur emul Sosa
  • 70% chocolate
  • Almond flour
  • Cinnamon
  • Potatowhip Sosa (potato protein)
  • Xanthan gum Sosa
  • Sojawhip Sosa (optional)
  • Methyl Sosa (optional)
  • Pistachio
  • Pistachio paste
  • Raspberries
  • Cocoa butter
  • Soy lecithin
  • Iota
  • Agave syrup
  • Grounded coffee