French Patisserie Vegan and Gluten-Free
Create exquisite French pastry classics in vegan and gluten-free versions with a master pâtissier
French Pâtissier (Berlin, Germany)
Master the art of crafting elegant French pastries without eggs, butter, or wheat flour
In this course, chef Victor Mazoyer will guide you through the creation of French pastry classics, completely vegan and gluten-free.
You will explore a curated selection of iconic desserts—from airy choux pastry for éclairs and Paris-Brest to a smooth caramel flan and a garnished apple tart—all crafted using plant-based and gluten-free ingredients. Victor, with over 13 years of international experience, shares not only his proven recipes but also the techniques that allow these pastries to maintain the original texture and flavor expected in any gourmet patisserie.
By the end of this online course, you’ll be able to:
- Make choux pastry dough without eggs or wheat
- Prepare classic French pastries like éclair, Paris-Brest, and baba
- Create vegan creams, mousses, and crémeux with professional finish
- Combine gluten-free flours to achieve ideal structure and flavor
- Present desserts with elegant, high-end plating techniques
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Course Syllabus
Course Content
Chapter 2 - Introduction to gluten-free French pastry
Chapter 3 - Vegan éclair
Chapter 4 - Paris-Brest
Chapter 5 - Flan Pâtissier
Chapter 6 - Apple Tart
Chapter 7 - Baba au Rhum
Perfect your pastry skills with professional vegan and gluten-free recipes
What you'll learn
You’ll prepare a variety of sophisticated desserts that reflect the finesse of French pâtisserie:
- Vegan Éclair: This delicate éclair is made with gluten-free and egg-free choux pastry, then filled with a dulce de leche sauce, praliné made from scratch and vanilla mousse. All vegan!
- Paris-Brest: A refined version of the French classic, this Paris-Brest features a circular choux pastry filled with a luscious vegan praline cream. The nutty, buttery flavor of the praline pairs beautifully with the airy pastry, offering a rich and elegant dessert that’s both indulgent and allergen-friendly.
- Flan Pâtissier: Smooth and creamy, inside a pâte sucrée tart. This flan is crafted without eggs or dairy, yet maintains the velvety consistency of the traditional version.
- Apple Tart: Built on a crisp gluten-free tart crust, this apple tart is beautifully arranged with thin apple slices. Learn how to make a vegan almond cream and homemade sous-vide compote.
- Baba au Rhum: This moist, yeast-based cake is soaked in a light rum syrup and plated with mango cremeaux.
In this course, beyond the recipes themselves, you’ll also master essential pastry techniques that will serve you well in many culinary settings.
The techniques you’ll learn are:
- Mixing and forming gluten-free doughs
- Creating a custom gluten-free flour blend
- Understanding the behavior of different flour types
- Preparing a range of plant-based pastry creams and mousses
- Piping and assembling choux pastry desserts
- Elegant garnishing and restaurant-style plating
Course recipes
In this course you will learn
Meet your Instructor
French Pâtissier (Berlin, Germany)
Victor is a French pastry chef who specializes in vegan and gluten-free pastries. He worked as a head pastry chefs in restaurants around the world, including Japan, Ukraine, and Germany.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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