INDYASSA Pastry Course #1 Gluten-Free Japanese Desserts
What you'll learn
- Become an expert at baking two different types of delightfully soft and fluffy gluten-free sponge cakes.
- Learn how to make delicious cakes using the gluten-free sponge cakes.
- Bring your passion for cooking!
- A stand mixer or hand mixer will be necessary.
- Some other small kitchen tools will be required, however most of them you may already have.
- Please get white rice flour.
This is my sixth Japanese pastry course, and I’d like to focus on gluten free baking.
First of all, this is not a course which explains the benefit of gluten-free. I’m not following a specific diet, myself.
But as a chef consultant, I’ve got many job offers to create gluten-free recipes so I have tried baking with gluten-free flour. From that experience, I’ve learned so many tips for gluten-free baking so I’d like to share them with you in this course.
I will introduce to you two sponge cake recipes that I converted to be gluten-free, and several delicious dessert recipes using those sponge cakes.
For those who are not gluten-free, this course includes many useful techniques for making cakes so I recommend it to anyone who likes baking. You can just use normal flour instead of gluten free flour and add to your repertoire some delicious desserts.
I’m going to show you every single step even some small tips, so you will get the hang of it.
For this lesson, I will use the professional recipe but you can make it at home.
Are you ready to jump in and learn new styles of delectable japanese cakes?
Let's get started!
Who this course is for:
- For students who wants to learn about gluten-free baking
- For Japanese sweets lovers, baking lovers, sweets lovers, ...for everyone!
Asami is a professionally trained chef, experienced in France and Japan for more than fifteen years.
She learned basic pastry skills at the most famous pastry school in Japan, TSUJI culinary institute group. Then she moved to France and worked at a French pastry shop, where she learned authentic French pastry skills.
She came back to Japan and worked as a chef for ten years.
And then she decided to go and explore the world. She visited more than 40 countries in Asia, The Middle East, Europe, Africa, South America and North America. She learned new cultures and traditions, enjoyed food and sweets from every country she visited.
She moved to Dubai and opened her own pastry class, she taught pastry skills to not only Japanese but also to people from all over the world. Dubai is a multicultural city so she learned Italian, French, Indian, Chinese and Arabic cooking styles from her friends.
Now she is back in Tokyo, working as a pastry teacher and blogger.
She wants to share her passion for cooking with people from all over the world.