Vegan & gluten-free fine pastry (masterclass) 24-25 November (ES)

This course is aimed at pastry students or professionals and amateurs who  have concern and passion for gastronomy.
In this course  you will learn to make different types of creams, glazes, mousses, interiors, sponge cakes and sablés, using a 100% gluten-free mix of flours to produce delicious and stable vegan & gluten-free desserts.

Place: Toni Rodríguez Academy
Date: 24-25 November 2021
Time: From 4:30pm to 20:30pm
Duration: 8 horas
Trainer: Toni Rodríguez
Level: Pastry students or  professionals and amateurs with pastry knowledge.
Modality: The course is demonstrative with the option to participate in some of the elaborations.
Language: Spanish
Price: 220 €
What is included: Complete recipes book and tasting of desserts at the end of the course.

Availability: 2 places left

If you are passionate about pastry and would like to learn professional techniques to create tasty, balanced and perfectly textured 100% vegan desserts, you are in the right place! In this course you will learn how to create delicious gluten-free desserts without using dairy, egg, gelatin, or other animal product allergen. The course is suitable whether you are an amateur or if you are a pastry student or a professional pastry chef and would like to offer quality vegan options in your store.

Program: · Mix of gluten free flours

· Raffaello: coconut crumble, almond and coconut sponge cake, coconut-yoghurt cream, coconut praline and mousse.

· Mandorla: roasted almond-orange sablé, sponge cake, mousse, praline, cream and glaze.

· Mosaic: chocolate brownie, banana and passion interior, pecan nuts cremeux and mousse, 65% chocolate glaze.

· Raspberry sacher: cocoa sponge cake and sablé, 70% chocolate ganache, raspberry compote and coconut milk chocolate glaze

What is included: ·Complete recipes book and desserts tasting at the end of the course.

How to attend: Bring comfortable clothes and desire to have a good time!