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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.

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 1 - Presentation and Recipe Book
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

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See what our Members are saying

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!

Alessia Zarú

Very good!

A lot of technical explanations but very good!

Jenny T

Very good

Excellent bases for vegan pastry.

DAIANE NASCIMENTO

There are alternative to the traditional pastry ingredients

I like to new knowledge I have acquired and will use to improve my cooking

Gheno Roa

The course goes into the chemistry of how ingredients work

Great step by step videos which allow you to fully understand the chemical reactions of plant-based ingredients. Looking forward to experimenting with what I have learned from this course!

Anna Evangelia Rombotis

The best

The future

Jesus Hernandez

Meet your Instructor

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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.

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1h 44m HD video
  • 4 Recipes
  • 26 Lessons
  • Recipe Book (English, Spanish, French, German)
  • 5 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch
Level

Ratings and Reviews

4.7
Avg. Rating
536 Ratings
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What's your experience? We'd love to know!
likasurzhikova88
Posted 2 months ago
Great course!

Would love for lessons to be longer. It’s not helpful to have them 5 minutes long.

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Dumitru Olguta
Posted 2 months ago
loved it !

Good imputs and explaining !

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Jenny T
Posted 3 months ago
Very good!

A lot of technical explanations but very good!

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Scott Hardy
Posted 3 months ago
Overall a great course

I would have liked to see the chef cut the finished desserts to see what they looked like inside. Also, I feel like there should be a button to allow us to turn off the theme song that's always playing in the background. It gets very repetitive and isn't necessary.

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Marin Medvidovic
Posted 3 months ago
Something completely new and impressive!!

Quality, patient and understandable explanation of the main pastry chef. The course is beyond all my expectations and because of this course I subscribed for the whole year. Thank you

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Jesus Hernandez
Posted 4 months ago
The best

The future

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giuseppegallo2301
Posted 4 months ago
Ottimo rapporto tra spiegazioni teoriche e pratiche

Corso molto esaustivo, nella pratica e soprattutto nella teoria. Ho scoperto l'esistenza di nuovi ingredienti fondamentali per un approccio alla pasticceria vegana.

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Yol Dorosi
Posted 4 months ago
amazing

loved it thank you!

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Anna Evangelia Rombotis
Posted 5 months ago
The course goes into the chemistry of how ingredients work

Great step by step videos which allow you to fully understand the chemical reactions of plant-based ingredients. Looking forward to experimenting with what I have learned from this course!

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Gheno Roa
Posted 7 months ago
There are alternative to the traditional pastry ingredients

I like to new knowledge I have acquired and will use to improve my cooking

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