Vegan Pastry
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
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
See what our Members are saying
Very educational
Loved learning about all the science that goes into making vegan pastries. The recipes look easy to follow and delicious. I can’t wait to recreate them once I get my hands on the ingredients.
The best
The future
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
loved it !
Good imputs and explaining !
I Love this class
I can't wait to start making some vegan desserts.
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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Frequently Asked Questions
Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.
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At the end of the course, you will have the option to download certificate.
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What's included?
- 1h 44m HD video
- 4 Recipes
- 26 Lessons
- Recipe Book (English, Spanish, French, German)
Available languages
- Español, English
- English, Español, Italiano, Français, Deutsch
Level
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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!