Vegan Pastry
Patisserie that offers techniques for making desserts that satisfy the growing demand linked to certain food intolerances (lactose, gluten, egg), without sacrificing textures, flavours and aromas.
Pastry chef and inclusive pastry consultant (Liguria, Italy)
Haute patisserie made without animal fats, suitable for vegans and vegetarians.
On this online course, we are going to create exquisite desserts replacing basic ingredients of traditional patisserie such as eggs, milk, butter and gelatine of animal origin, with plant-based products.
For this inclusive patisserie, we will use the same principles of traditional patisserie including the techniques used for making cakes, sablés, mousses or gelées to obtain an emulsion, aeration, gelling and thickening, except we will use alternative products such as vegetable protein, fibre, modified starches, sucrose substitutes, 100% vegetable gelling agent, resulting in organoleptic qualities very similar to tradition.
The aim of the course is for the student to be able to understand the behaviour of the ingredients used, which will allow them to extrapolate this knowledge and replace traditional ingredients.
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Course Syllabus
Course Content
Chapter 2 - Introduction to lactose-free, egg-free and animal fat-free patisserie
Chapter 3 - Banana and chocolate travel cake with date jelly
Chapter 4 - Chocolate crostata, with 70% chocolate mousse and hazelnut and coffee cream
Chapter 5 - Mango mousse with mango glaze and passion fruit gelée
Chapter 6 - Coconut mousse with coconut and almond praline
Before you go
You will learn the secrets of modern pastry by replacing butter, eggs and gelatins of animal origin with alternative products suitable for vegetarians and vegans
What you'll learn
In this online course, you will acquire the basic knowledge to be able to make magnificent traditional patisserie desserts and signature cakes by substituting ingredients traditionally associated with patisserie such as eggs, butter, animal-based gelatins, for other products such as potato starch, apple pectin and our own olive oil butter.
Francisco Broccolo will be making an egg and lactose-free sablé, cake batter and fruit and chocolate cream without eggs or dairy products, as well as mousses with a plant-based meringue replacing the traditional meringue that present an identical texture and strong flavour even if these mousses don’t contain any dairy or gelatine.
In addition, all of this is accompanied by haute patisserie techniques and exquisite touches.
Who is it for?
Patisserie students and professionals. In general, anyone interested with basic knowledge of patisserie
Necessary Materials
Equipment or materials recommended for some recipes (not essential for the course):
- Electric whisk
- Mixer
- Electric scale
- Air compressor with gravity gun
- Blast chiller
- Digital thermometer
Course recipes
In this course you will learn
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Meet your Instructor
Pastry chef and inclusive pastry consultant (Liguria, Italy)
Pastry chef, chocolatier, chocolate lover, and researcher, he looks for techniques and products so that his desserts are suitable for any intolerance while also being creative.
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Every course includes a downloadable recipe book
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Very interesting course about vegan desserts
I really enjoyed this course because Francisco showed how to use very professional techniques in order to obtain vegan pastries that mantain flavour and texture of traditional desserts. I can't wait to apply at work everything I have learned in this class. Thank you Francisco, I will definitely attend your other courses!